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The study was carried out to investigate the effects of Camelia (Camelina sativa L. Crantz) variety (CS) oil or seeds on performance, meat quality, immunity and plasma metabolic profile in broiler chickens. The broilers (n= 2,080, Cobb 500) were randomly allocated (sex ratio 1:1) for 32-day experimental periods (from 11d to 42 d) to 4 experimental groups: Control (corn-soybean meal-full fat soy based diet), Group I (with CS oil added at 2.5%), Group II (5% CS seeds), and Group III (10% CS seeds, respectively) of 520 birds each, and received the diets ad libitum. Gas chromatography method was used to determine the fatty acid profile of the ingredients and breast muscle. At slaughter (42 day), a simplified analysis of the carcasses was conducted. The thymus, spleen, and bursa of Fabricius were aseptically removed and weighed. Results indicated that the adding of 2.5% CSoil and 5% CS seed did not have a negative effect on performance and carcass characteristics (i.e. carcass yield, legs, and breast proportions). Chickens fed the diet containing 10% CS seed had significantly decreased (P< 0.001) BW gain. A significant decrease was also observed in the proportion of abdominal fat (P< 0.05) in carcasses with increasing levels of CS seeds in the diet. However, the diets with CS oil and seeds led to significant increases in omega n-3 fatty acids profile in the breast muscle, mainly α-linolenic acid (P< 0.0001), eicosapentaenoic acid(P< 0.0301), docosapentaenoic acid (P< 0.0123) and docosahexaenoic acid (P< 0.0026). The diets did not significantly affect the spleens and thymus weights, plasma enzymes activity, and total immunoglobulin (Ig) content. Plasma energy profile showed a tendency (P< 0.066) towards increased triglyceride content and significantly decreased total cholesterol (P< 0.019) and its fractions (P< 0.001) in the groups receiving CS oil and seeds in the diet.

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Water content plays an important role in the process of plant photosynthesis and biomass accumulation. Many methods have been developed to retrieve canopy leaf water content from remote sensing data. However, the validity of these methods has not been verified, which limits their applications. This study estimates the Leaf Water Content (LWC) of winter wheat with three most widely used indexes: Normalized Difference Water Index (NDWI), Simple Ratio (SR), and Shortwave Infrared Perpendicular Water Stress Index (SPSI), as well as MODIS short wave and near infrared data, and then compares remote sensing estimates of vegetation water content with field-measured values measured in concurrent dates. The results indicate that the three indexes are significantly correlated with the LWC of winter wheat at the 0.01 significance level. They all have good accuracy with higher than 90%. The indexes derived from MODIS bands 6 and 2 were better than those from bands 7 and 2 for measuring wheat leaf water content, and the correlations of the former two (NDWI and SR) were stronger than that of SPSI.

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To reduce sucrose consumption in biscuits, Date Syrup (DS) and Date Liquid Sugar (DLS) were replaced with sucrose at different levels (0, 20, 40, 60, 80, and 100%) and physicochemical properties of dough and the resultant biscuits were compared. Dough pH and cohesiveness decreased while softness and adhesiveness increased with addition of DS and DLS. The pH, softness and adhesiveness of the DS dough were higher than the DLS samples. The DS and DLS biscuits had lower pH, higher ash and moisture contents than the sucrose biscuits. The DS biscuits had more ash content than the DLS sample. Addition of DS and DLS resulted in biscuits with higher density, spread ratio, harder texture, and darker color. These changes were more pronounced when DS was used. Sucrose replacement with less than 40% DS or 60% DLS resulted in biscuits with sensory characteristics similar to the control, and higher antioxidant and mineral contents.

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In this study, the crude protein extract containing PolyPhenolOxidase (PPO) and Peroxidases (POD) were extracted from medlar fruit (Mespilus germanica L.) grown in Golestan Province, Iran. POD and PPO activities were studied using guaiacol and catechol as substrates, respectively. The effect of pH, temperature and thermal stability, inhibitors and cations were investigated. Results showed that V_max was higher for PPO compared to the POD. The optimum pHs for POD and PPO were obtained at 6.5 and 5.5, respectively. The optimum temperature for both enzymes was 35°C. The Iranian medlar POD was more thermal stable than the PPO. Ascorbic acid had the highest inhibitory effect on both enzymes. Ca²⁺ and Zn²⁺ had the highest decreasing and increasing effect on both enzymes.

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Present study proposes a new multidimensional artificially characteristic-based (MACB) scheme for simulation of combined convection flows. Multidimensional characteristic structure for energy propagation in incompressible flow is derived for the first time. Four pseudo-waves are selected and equations are discretized along them to observe the physical behavior of domain. Viscous fluxes are computed by variables derivatives at the cell interfaces and for time discretization, a 4th-order Runge-Kutta method was used. According to the new scheme, two-dimensional flow with heat transfer in a square cavity and forced convection around a circular cylinder are solved for a wide range of Reynolds and Grashof numbers. Also, for comparison purposes, the CB scheme with averaging for energy equation is used. It was found that MACB has remarkable faster convergence in comparison with CB scheme and averaging methods. Also, by using MACB scheme, maximum permissible CFL number can be increased 80 percent in comparison to CB scheme. At higher Richardson numbers, the conventional flux averaging was failed to converge properly while MACB scheme presents the most rapid convergence. The computed results of MACB scheme are in good agreement with the benchmark solutions.

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There are limited studies on dairy products containing millet seeds or millet milk. Considering nutritional value of millet, the aim of this study was to evaluate the production of yogurt containing millet milk and to investigate its physicochemical and sensory properties. The replacement of 0, 10, 15 and 20% (V/V) of millet milk (2.5%) with low-fat milk was performed and its effect on physicochemical (pH, synersis and contents of dry matter, fat, protein, total phenol, minerals and fiber) and sensory characteristics of yogurt during 21 days of storage (days 1, 7, 14 and 21), were evaluated. Results showed that replacement of 10% millet milk with low-fat milk, increased pH and decreased syneresis and protein content. With increasing millet milk to 15 and 20%, pH, dry matter and fat content were decreased and syneresis, protein and phenolic compounds content were increased significantly (P<0.05). With adding 20% millet milk, fiber content was increased to 0.09% and calcium content was decreased to 40.5 mg/kg in yogurt. Sensory evaluation results showed that yogurt containing 10% and 20% millet milk had the highest and lowest acceptability, respectively. According to the results of sensory evaluation and due to the results of pH, acidity, dry matter, fat content and syneresis during the storage period, yogurt sample containing 10% millet milk is introduced as the best formulation.
 

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In the present study, simultaneous evaluation for the survival ability of probiotic bacteria at pH 2.5, viability in the presence of pepsin-pancreatin, resistance to bile salt, Adhesion ability, bacterial resistance against antibiotic substances with measuring of minimum inhibitory concentration, auto-aggregation and co-aggregation with interference of (Escherichia coli (NCTC 12900 O157:H7), Salmonella enterica (ATCC 13076) and Listeria monocytogenes (ATTC 7644)) were investigated. In the test of Acid tolerance, it was found that all the strains except LF 55, 61 and F had high viability. Strains LF 56, LF 57, LF 55, O, F and strains LF 56, LF 57 and A7 showed that had the most resistant against pancreatin and in the presence of pepsin, respectively. Furthermore, all of the strains except La5, 52 and 49 were highly resistant to bile salts. Among the 19 strains, Lactobacillus gasseri had the highest adhesion ability (62.90%). Strain Lactobacillus plantarum LF 56 and Lactobacillus gasseri 54 C showed that had the highest potentials for auto-aggregation and co-aggregation (75.31% and 33%) on three pathogens, respectively. Several strains of Lactobacillus plantarum were sensitive to the studied antibiotic substance. However, strains M8 and M11 were resistant to Kanamycin and Chloramphenicol, and also, LF 55 and D showed high resistance against Ampicillin and Chloramphenicol, respectively. It was, moreover, found that Kanamycin, Tetracycline and Chloramphenicol had no significant influence on strains 61. It was demonstrated that Lactobacillus gasseri had medium resistance to Ampicillin, Erythromycin and Tetracycline, while Lactobacillus fermentum showed highly resistance to Ampicillin and Erythromycin. According to the results, human-isolated Lactobacillus gasseri gained the high scores in terms of probiotic properties as compared with other strains. Therefore, Lactobacillus gasseri can potentially protect epithelium tissue of intestine against pathogenic bacteria and it is a preferred candidate for prophylactic purposes, preventing of intestine infections and increasing of body immune system.
 

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Although one of the most suitable methods for natural fortification of bread is using fiber sources such as rice bran, due to its negative effect on the physical, textural, nutritional and sensory properties of bread, the addition of fiber has not yet been widespread. In this study, the effect of adding hydrothermaled rice bran to bread, as the dominant feed of the community, in optimal conditions and for amounts of 3%, 6% and 9% of wheat flour, was investigated. The results showed that by a slight increasing in the percentage of added hydrothermaled rice bran, the specific volume of bread was increased and the density was decreased. The highest crumb moisture content was observed for high amounts of added bran (6% and 9%). The ratio of crust to crumb also showed a direct relationship by increasing the percentage of bran. Textural changes also indicate that the degree of firmness and gumminess of bread has been significantly increased during storage days (first to fifth day) by increasing the amount of hydrothermaled rice bran. However, the cohesiveness of bread had a significant downward trend by increasing the amount of bran and also during the storage period. Also, among the added amounts of bran, the sample containing 3% bran significantly obtained higher scores in terms of sensory characteristics comparing with the control sample and other samples. Summing up, the results of this study showed that small quantities of hydrothermaled rice bran can be used to produce more useful bread with desirable sensory properties.

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Nowadays due to the role of nutrition in public health, low fat food production is one of the advantages of food industry. Therefore, the aim of this study is the feasibility of a new product in modern baking industry using inulin as substitute for fat in three level (20%, 45% and 70%) and using xanthan gum as a improver three level (0.1%, 0.2% and 0.3%) in cupcake dough formulation and evaluation of physical, microbial and sensory characteristics in final product. The results showed significant increase in inulin substitution level in low-fat cupcake formulation causes a significant increase (P<0.05) in volume index (up to 45% substituting), stiffness, browning of crust color and  significant decrease in crust transparence, redness and yellowness index as well as shelf life and sensory characteristics in final product. Also, using xanthan gum showed significant increasing (P<0.05) in porosity, stiffness index, ,browning of crust color, shelf life and sensory characteristics in final product but showed significant  decreasing in volume index, crust yellowness and redness. According to the results by response level statistical method, in the sample 45% of xanthan gum and 0.2 % of inulin were evaluated as the optimal points to be applied in the final product.

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The effect of coriander seed essential oil on pH, moisture content, color indices (L*, a*, b*) and sensory characteristics (appearance, odor, and overall acceptability) of ground lamb mutton inoculated with Listeria innocua at various temperatures (4, 10, 25 and 37 °C) during 8 days storage were investigated. The effect of simultaneous day and temperature on the pH and moisture content of the samples was statistically significant (P<0.05). The highest and the lowest pH were observed on the 8^th day and 37 °C in the sample containing essential oil (8.50±0.01) and 10 °C (5.85±0.01), respectively. In addition, the highest moisture content was recorded in the control sample on the first day (80.42±1.03%) and the lowest moisture content was observed in the sample containing essential oil on the 8^th day at 37 °C (74.68±0.14%). The lightness (L) of the samples decreased during storage days and various temperatures and the highest lightness was on the first day and 4 °C (39.88±0.33) and the lowest brightness was observed to the control sample on the 8^th day and 37 °C (8.70±0.06). The redness (a*) of the samples decreased during different days and temperatures so that the most redness was recorded on the first day and 4 °C (13.50±0.18) and the least redness was on the control sample on the 8^th day and 37 ° C (-2.72±0.16). The results of the sensory evaluation showed that the appearance, odor, and overall acceptability of the samples decreased during the storage period and at different temperatures, but the samples containing essential oil and stored at a lower temperature were more acceptable. The findings of this study showed that the use of coriander seed essential oil preserves more of the characteristics of lamb at lower storage temperatures.

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Today, use of functional food, such as probiotic products, is important due to their health benefits against diseases. In this study, the essential oil of Ducrosia anethifolia and Teucrium polium (DAEO and TPEO, respectively) were added to probiotic yogurt (Lactobacillus acidophilus and Bifidobacterium bifidum bacteria) to investigate their effects on the survival of probiotic bacteria during 21 days and assess its various properties. The results showed upon increasing the concentration of DAEO and TPEO, the value of acidity and viscosity of yogurt treatments increased, and the pH and syneresis showed a decreasing trend (P<0.05). The survivability of the investigated probiotic bacteria demonstrated a decreased trend during storage in all treatments, but finally, the number of probiotic bacteria in all treatments was significantly higher than that of the control samples. Based on the results of all tests, the addition of 0.03% of DAEO is the best way to realize the goals of the research.

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Spoilage of dairy products can be caused by a variety of microorganisms, including bacteria, yeasts and molds. due to production of mycotoxins by some molds in dairy products, it is important to identification of exact causes  mold in order to adopt an appropriate method to prevent such contamination; Therefore, in the present study, 30 samples of contaminated Doogh with signs of spoilage such as swelling, bad smell and bitter taste were collected from a dairy factory during one year. According to the results, molds were observed in only two samples. After purification, 4 isolates were identified based on macroscopic observations, microscopic characteristics and PCR technique. Three isolates were Aspergillus flavus, and one isolate was identified as Penicillium chrysogenum. Due to the ability of the identified species to produce toxins, monitoring the critical points of the Doogh production line in order to process control and prevent secondary contamination in order to achieve a healthy product will be very important.

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The aim of this study was to produce a suitable cake with reduced fat with the help of apple pomace fiber as a fat substitute. After preparing fiber from apple pomace by water extraction method, first some properties of this fiber were evaluated. Due to the low amount of fat and energy and the amount of crude fiber, the extracted apple fiber was able to replace carbohydrate-based fat for flour products. In this study, optimization of the cake production process by three factors, including apple fiber with a ratio of (0.5, 10%) and oil (16.38, 15.47, 14.57%) with a shelf life of 0, 15 and 30 days. Response method was performed. The result showed that with increasing the amount of fiber moisture, fat, firmness and adhesion, the springiness of the cakes increased and the volume decreased. With increasing shelf life, moisture, fat, aw increased and the firmness and stickiness of cake spring decreased.  The results of this study show that the cake containing 5.163% fiber and 14.9% oil in 8 days was the best sample. The results showed that the use of apple pomace in the cake reduced the fat content by 9.3% compared to the control sample. According to the optimization results, the optimum sample moisture content is 22.847%, water activity 0.850%, fat 15.018%, specific gravity 82.737 cm3/g, hardness 10809 (N), spring content 0.747 cm and the amount of adhesion was determined to be 0.392.

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Cherry tomato as a climacteric product has a short postharvest life and so it is necessary to use methods such as coating to increase its shelf life. Therefore, the aim of the current study was to investigate the effect of fresh Aloe vera gel edible coating concentration (25, 50, 75 and 100% v/v) and storage temperature (5, 12 and 25 °C) on postharvest quality characteristics of cherry tomatoes such as weight loss, titratable acidity, total soluble solids and sensorial properties stored for 24 days and also to study the kinetics of their changes. During the storage period, the weight loss, total soluble solids of all samples increased and the titratable acidity decreased. The use of A. vera gel considerably controlled the quality characteristics changes while the increase in temperature intensified the changes in the studied characteristics. In addition, the use of A. vera gel and low storage temperature reduced the incidence of decay and increased the score of sensory properties. Kinetic studies showed that the changes in weight loss and total soluble solids followed the first-order model and the titratable acidity followed the fractional conversion model. The constant rate of postharvest characteristics changes under different conditions followed Arrhenius equation. Based on the findings of the current study, it seems that applying fresh A. vera gel with 75% concentration and storage temperature of 5 °C improves the postharvest qualitative and sensorial characteristics of cherry tomatoes during 24 days of storage.

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Dark chocolate as a best-selling product worldwide with the main health-oriented ingredients such as cocoa powder and butter, along with a high level of consumer awareness of maintaining and enhancing health, reinforces the idea of ​​enriching all types of chocolate with probiotic strains. The aim of this study was to investigate the effects of the presence of microencapsulated bacteria Lactobacillus acidophilus, Streptococcus thermophilus and Bifidobacterium using sodium alginate and resistant corn starch on physicochemical properties including moisture, acidity, water activity, particle size distribution and texture, the plastic and apparent viscosity of probiotic dark chocolate were investigated during storage for 180 days at 4 ° C and 25 ° C to determine the storage temperature. In order to analyze the data obtained from the research, factorial experiment in the form of a completely randomized design was used and the comparison of means was performed by Duncanchr('39')s multiple range test at the probability level (α = 1%). According to the results, in days 0, 7, 30, 90, 150 and 180 physicochemical, chocolate and rheological properties at two storage temperatures and also between different treatments of probiotic dark chocolate obtained from the strains, no significant difference (P <0.05) was observed. Thus, all three products as probiotic dark chocolate have suitable characteristics in terms of the mentioned characteristics to be present in the consumer market.

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The preparation of butter can be effective on its properties, in this study, the characteristics of butter prepared in traditional (using fermentation) and industrial (conventional) methods were investigated in both winter and summer seasons. For this purpose, butter samples were prepared from yogurt, cream in both summer, and winter from a farm in the Sarab region of East Azerbaijan. Fatty acid profile, plant sterols, peroxide, soap and iodine values, melting point and refractive index were measured. The Comparison of mean seasons showed that short-chain fatty acids (C4-C10) in summer was higher than winter and traditional butter had more short-chain fatty acids than industrial butter. In addition, the content of unsaturated fatty acids in winter and local butters were higher than summer and industrial butters. Comparison results of trans fatty acids showed that the most and the least amounts belonged to summer butter and winter local butters respectively. Local butter had the minimum ω3 / ω6 ratio and summer butter had the maximum conjugated linoleic acid (CLA). Non-fermented butter produced in summer had higher levels of phytosterols than fermented butter. The peroxide and soap values of traditional winter butter were higher than summer and the iodine value of winter-fermented butter was higher than non-fermented butter. Melting point and refractive index indices did not differ significantly in relation to the type of season and all results corresponded to the declared range of the national standard. According to the results there is a relative desirability of local butter from nutrition aspect in this research.

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The six-dimensional strategic thinking, that is king-key of constantly increasing victory in the ‎competition, how is influenced by biographical characteristics (education, age, years of service ‎and number of family members)? The purpose of this research is to explain the answer. This ‎study is descriptive-explanatory based on objective, survey and applied, method and result. ‎The target community of the survey is 384 municipal employees of Qazvin city. Data ‎collection tools included researcher-made questionnaire and its reliability and validity has ‎proven. Data has been analyzed through SPSS software, using variance and Student t test. The ‎geometry of people thinking has been commpared based on Spider Web Model that measures ‎the balance between dimentions of thinking, was conducted. Results showed that there is ‎significant relationship between biographical characteristics and Strategic thinking Model of ‎people. With changing any of above features, a significant change occurs in the model of ‎strategic thinking. Therefore, organizations can be described as a set of thinking models that ‎are constantly changing. The managers and leaders of organizations recommended that the‏ ‏quantity‏ ‏and‏ ‏quality‏ ‏of the process‏ ‏through‏ ‏regulatory‏ ‏mechanisms‏, ‏and‏ ‏conduct‏ ‏regular‏ ‏monitoring‏, ‏to realize their‏ ‏strategic‏ ‏goals of‏ ‏their organizations‏ ‏provide‏.‏

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Essence condition of “individual character” or “distinct”, which has been used as a standard in evaluating demanded  industrial designs for recording in the two legal systems of Europe and Australia, has entered the field of the essence condition of supporting industrial designs aiming to increase the motivation of designers and promoting the quality of  industrial designs. Setting  aside careful precision of the expert in evaluating industrial designs and altering it with the view of  informed user in evaluating the overall impression industrial design in the mentioned standard, the acceptance process of industrial designs has been changed. of course, this new view in industrial outline  has not been protected from objections and ambiguities. The original view of industrial designs in Iranian legal system has approached the essence condition of “individual character” or “distinct” by a new process toward the idiomatic definition of originality in the new law of  registering inventions and industrial designs and  Trademarks (act 86). This study wants to state its strong and weak points.  

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In this study, the effects of Culban seed (Vicia peregrine L.) on live body weight, feed intake, feed efficiency, egg production, egg quality characteristics, egg yolk fatty acid profiles and yolk cholesterol content in laying hens were investigated. The experiment consists of seven treatment groups with ten replications containing one laying hen in each and for 32 weeks old seventy laying hen were used in the study. The hens were fed the experimental diets containing 10 and 20% Culban seed meal in raw and autoclaved form. In addition, the autoclaved form was supplemented with enzyme (Bacozymex). There was also a control group which was fed a Culban meal free-diet. The lighting regime was 16.5 hours light and 7.5 hours darkness. The experiment lasted sixty three days. The supplementation with Culban seed had significant effects on feed intake, feed conversion ratio, egg production, albumen index, egg weight, eggshell weight, shell strength, haugh unit, yolk lipid, yolk cholesterol ratio and yolk total poly unsaturated fatty acids. The presence of culban seed in feed has negative effects on the overall performance of laying hens, mortality, internal and external quality of eggs. Therefore, in alternative protein sources Culban seed. Therefore Culban seed could be recommended as a protein source (up to 20%) for laying hen diets.