| M.Sc Maryam Hashemi |
|
Position
|
Lab researcher in the Department Microorganisms and Biosafety
|
Address
|
Microorganisms and Biosafety Department
Agricultural Biotechnology Research Institute of Iran (ABRII)
Seed and Plant Improvement Institute's Campus
P. O. Box: 31535-1897
Mahdasht Road, Karaj, Iran
Phone: +98 261 2703536
Fax: +98 261 2704539
|
Date of Birth
|
31.07.1969 in Khoramshahr, Iran
|
Academic Carrier
|
2000-2004:
M.Sc in Food Science and Technology, Beheshti Medical Sciences University, Tehran
1998-1991:
B.Sc in Nutrition, Jundishapour Medical Sciences University, Ahavaz
|
Research Area
|
- Depatrtment of food science & Technology of Beheshti University
- Chemistry & Chemical Engineering Research center of Iran
- R & D center of Pegah Dairy Industry of Tehran
|
Research experience
|
- Investigation the effect of Lb.helveticus adjunct culture on chemical& sensory characterisitic of Iranian white - brined cheese
- Isolation and identification of volatile components of white - brined cheese by GC-MS
|
Publications
|
Hashemi,M., Azar,M., Tabar hydar,K.(2005)
Isolation and identification of volatile components of white - brined cheese by GC-MS
Scientific Journal of Veterinary of Chamran University, vol 8 &9 , 15-21.( in persian)
Hashemi,M.,Azar,M.,Mazlumi,M.T.
Improvment of chemical and sensory characterisitic of cheddar cheese with adjunct culture
Proceeding of the first specialized dairy industry symposium, Vol:1, 10 &11 Nov.2001. Tehran (in persian)
Hashemi,M.
Importance of Lactic acid bacteria as probiotics in dairy industry
proceeding 8th Nutrition Congress,Tehran, Iran, 2004 (in persian)
|
|
|
|
|
