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Article
Publication date: 3 January 2022

Parisa Sadighara, Mohadeseh Pirhadi, Melina Sadighara, Parisa Shavaly-Gilani, Mohammad Reza Zirak and Tayebeh Zeinali

Benzene contamination has been reported in some food groups. This study aims to identify high-risk foods groups to assess exposure to benzene.

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Abstract

Purpose

Benzene contamination has been reported in some food groups. This study aims to identify high-risk foods groups to assess exposure to benzene.

Design/methodology/approach

Benzene is a hazardous volatile organic compound commonly used in the production of chemicals, detergents, paints and plastics. In addition, benzene is present in food and beverages.

Findings

Citrus juice-based beverages are usually more contaminated with benzene than other beverages. Benzene was also detected in carbonated beverages, fruit juices, pickles, lime juices, mayonnaise and salad dressing. Smoked and canned products have higher content of benzene. Aromas that are used in food contained benzene. Food packaging is one of the sources of benzene contamination of food. One of the reasons for its formation in food staff is due to the reaction of vitamin C (or similar acid) with benzoate, which is mainly used as a preservative in various foods.

Practical implications

Foods contaminated with benzene were determined. Moreover, mechanisms of its formation and some preventive measures were discussed.

Originality/value

This review determined the amount of benzene in foods, mechanism of formation and suggestion for prevention of benzene contamination in food.

Details

Nutrition & Food Science , vol. 52 no. 6
Type: Research Article
ISSN: 0034-6659

Keywords

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Article
Publication date: 11 May 2018

Solmaz Forutnani, Mohsen Nowkarizi, Mohammad Reza Kiani and Hamid Reza Mokhtari Aski

The purpose of this paper is to investigate the potential or actual role of rural libraries in preserving indigenous knowledge (IK) of the rural residents in South Khorasan…

638

Abstract

Purpose

The purpose of this paper is to investigate the potential or actual role of rural libraries in preserving indigenous knowledge (IK) of the rural residents in South Khorasan province.

Design/methodology/approach

The study, based on a qualitative research, was carried out by employing the grounded theory method. Data were collected by semi-structured interviews from the research sample population which included 20 rural males, 10 rural females, 8 librarians and 3 well-informed regional IK specialists. The validity of the research was confirmed by peer evaluation, compounded by detailed thorough explanations and external reviewers’ reaffirmations.

Findings

The rural residents of the South Khorasan villages across the province, after having realized the vitality of carrying out this project, were fully motivated and cooperative to provide indigenous knowledge. On the basis of the results from the rural libraries, due to being the solitary knowledge center in the area, these libraries could actively participate in preserving the knowledge and contribute toward the documentation of the indigenous knowledge. This required motivating librarians and increasing their professional, technical, research and verbal skills. The results of the study indicated that, even if the rural libraries of the South Khorasan province did not participate in documentation, preservation, and promotion of the IK and opt for the present form of non-participation, due to their inherent nature, they could become a focal point and play an indispensable role in achieving the objectives by aiding and leading the process at country level and become a focal point for the new generations of rural inhabitants to enlighten themselves and become fully aware of the value of the ancestral knowledge.

Originality/value

Hitherto, none of the researchers in Iran has covered the role of the libraries in general and rural libraries in particular in preserving the indigenous knowledge.

Details

World Journal of Science, Technology and Sustainable Development, vol. 15 no. 3
Type: Research Article
ISSN: 2042-5945

Keywords

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