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The proper translation of sentences from one language into the other is of utmost importance and, in order to accomplish this, the translator should not merely translate the words directly to the target language. Rather it is necessary to consider the concept of conditional sentences in the source language, then the closest structure that makes the same sense in the target language has to be chosen. This is important in translation of the conditional sentences of the Holy Quran into English, due to some differences in the structure of the two languages and the capacity of the target language, and it requires more precision from the translator. In this research, it has been tried to use the descriptive-analytical method to study the various conditional sentences forms in the Holy Qur'an and their exact equivalence in English. Then the most important mistake positions in translation of the conditional sentences of the Quran into English such as the attention to the time of the verbs, the concept of unrealness and unlikeness, the concept of requirement of if clause for the accomplishment of the main clause etc, is mentioned and eventually the function of five translations Arberry, Rodwell, Pickthal, Yusuf Ali and the Saheeh International is analyzed. One of the results of this research is the expression of specific priciples in the translation of Quranic conditional sentences, which improves the translations, and criticizm of the performance of the five translators in question.

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Up to now many bilingual editions, English-Persian, of Rubaiyat of Omar Khayyam has been published in Iran. The latest one has been done by Rooshank Bahreini which has been published by Hermes Publishers in bilingual series, and has run three printings. This is based upon A. J. Arberry's Romance of the Rubaiyat (1859). A. J. Arberry's Romance of the Rubaiyat elaborates on Edward FitzGerald's first edition of Rubaiyat of Omar Khayyam (1859, congaing 75 quatrains), and tries to find the Persian equivalent for each quatrain. It is worth noting that A. J. Arberry's book is based upon the seminal book of Edward Heron Allen's book Edward FitzGerald’s Rubâ’iyât of Omar Khayyâm with Their Original Persian Sources, Collated from his Own MSS.( London, 1899). Miss. Bahreini has added an introduction to the A. J. Arberry's book which has some stark mistakes and sometimes is misleading. The present paper tries to make amends them.

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    In order to investigate the effect of different levels of temperature, velocity and pretreatment on the drying time of thin layer of Barberries (berberis vulgaris), an experiment using a factorial experiment conducted carried out based on completely randomized block design with three levels of temperature  and three levels of velocity for untreated berries and treated berries with heat shocking and "6% k₂co₃ + 3% olive oil" emulsion with three replicates. Drying times were affected by temperature and pretreatment at the probability level of 99%. The maximum drying time was recorded 2920 minutes for untreated berries at the temperature and velocity of 60 ºC and 0.3 m/s respectively and the minimum drying time was recorded 70 minutes for treated berries with k₂co₃ and olive oil emulsion. In our study multi layer perceptron (mlp) Neural Network with an adjustment learning algorithm of Levenberg-Marquardt with sigmoid logarithm and sigmoid tangent functions were used. The best topology of MLP with LM learning algorithm and Tansig threshold function can predict the moisture content was 4-30-16-1 with correlation coefficient of 0.9992 and actual error of 0.00025. Besides the best topology of this neural structure with Logsig threshold function can predict the moisture content was 4-25-5-1 with correlation coefficient of 0.9991 and actual error of 0.00032. These results indicate ability of artificial neural network to model and predict drying process.  

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  Antioxidants have a wide range of application in food industry. Beside by attention to rising in universal attitude to use from natural antioxidants, at this study antioxidant extracts of barberry fruits extracted by subcritical water at 120 – 180 °C and 10 – 50 Bar and radical scavenging power, reduction power, stability power of edible oil matrix and amount of Total Phenolic Compounds (TPC) of extracts investigated in Folin method. Results showed that amount of Total Phenolic Compounds changed from 2073.81 until 2553.79 mg Gallic acid per 100 grams of Dry Material (mg G.A/100 g D.M) that maximum of Total Phenolic Compounds, observed at 160 °C and decreased with rising temperature, whereas radical scavenging power and stability power in edible oil of extracts increase with temperature. Optimization of extraction process did at different temperatures and pressures condition for receive to maximum amount of Total Phenolic Compounds, stability power, reduction and radical scavenging.  

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The objective of this study was to investigate dehydration kinetics of barberry (Berberis vulgaris L.) at different drying temperatures (60 ºC, 70 ºC, 80 ºC), air velocities (0.3 m s-1, 0.5 m s-1, 1 m s-1) with two types of pretreatment. Drying time and colour quality during dehydration were experimentally determined. Barberries were dried from the initial moisture content of 73.44% (w.b.) to the required moisture content of 18% (w.b.). Dehydration kinetics was monitored by measuring barberries weights at regular intervals. Convective drying curves were obtained for the treated and untreated barberries. The effect of two dipping pretreatments on drying kinetics of barberries was also studied. The two pretreatments were thermal shocking by immersing barberries in hot water, followed by cold water cooling, and dipping in olive oil and food grade K2CO3. Colour of the dried product was altered significantly during drying. The results indicated that the use of low temperatures is adequate for preserving this property. The air temperature significantly affected drying time and hunter colour indices of barberries (P< 0.05). With heat shocking and treatment with olive oil and K2CO3, drying time was reduced to about 40% and 60%, respectively. The total colour change (ΔE) and hue angle (H) increased with temperature. Moisture transfer from the test samples was described by applying the Fick’s diffusion model for calculating the effective diffusivity. The effective moisture diffusivity (Deff) of barberry increased as the drying air temperature increased. The Deff values were higher for the treated samples than the untreated ones. These values were also higher for the samples treated with olive oil and K2 CO3 emulsion than those treated with hot water. The effective diffusivity of the untreated and the pre-treated varied between 2.57×10-13 and 9.67×10-12 m2 s-1, respectively. Higher colour change was observed in barberries treated with olive oil and K2CO3 emulsion. Statistical analysis showed that temperature and pretreatment had the most significant effect on drying time at p<0.01.

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The aim of present study was therefore to investigate the effect of different duty cycles (8, 12 & 16%) at different times (2.5, 5 & 10 min) of plasma treatment on anthocyanin content, color change and microboal quality of barberry juice in comparison with thermally pasteurized (80 °C for 2 min) and untreated samples. The results showed that all plasma-treated samples possessed higher anthocyanin content as well as greater L* and a* values than thermally-treated and untreated samples (p≤0.05), regardless of duty cycles and treatment times; This superiority was, however, more pronounced (p≤0.05) for the longer plasma treatments. Likewise, the longer plasma treatment was accompanied by significant decrease in total microbial count as well as yeasts and molds count (p≤0.05) of barberry juice. It was observed that the improving effect of prolonged plasma treatment on microbial quality of barberry juice was intensified at higher duty cycles. However, the microbial quality of plasma-treated barberry juice was far lower than that of thermally pasteurized sample. The results of this study show that the barberry juice treated with cold atmospheric plasma had higher nutritional value and more desirable color than thermally pasteurized one but despite the decrease in contamination, failed to meet the requirements of ISIRI for microbial quality.

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The effect of edible polysaccharide coating of Aloe vera and a packaging on physicochemical and biological properties of barberries during storage was examined. Barberries were treated with edible polysaccharide coating through immersion method and packaged under 0, 6 and 21% of oxygen concentration and maintained at 20 ºC for 12 weeks. During storage, moisture content, anthocyanin, color components and microbial characteristics were evaluated. The results showed that the effect of Aloe vera coating and packaging type on physicochemical and biological characteristics of barberries could be noticeable during storage time. Coating and packaging would reduce moisture loss, anthocyanin, brightness and redness. The number of aerobic microorganisms and amounts of mold and yeast in the samples treated with edible coating and packaging showed to be less than the control group during storage. Lastly, the results showed that coating with 10% of Aloe vera and vacuum packaging would further maintain color and anthocyanin, the main components of barberries.

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In this study, the effect of chia seed gum (0.1-0.3%) and albumin (5-15%) on physicochemical properties of barberry powder (stability and density of foam, pH, density of powder, total anthocyanin content, Hygroscopic, water solubility index and Water absorption index) produced by foam-mat drying was evaluated. Results showed the increase of albumin and chia seed gum increased the stability of the foam and the solubility of the powder, while the foam density and hygroscopic of powder decreased. Increasing the concentration of albumin reduced the density and total anthocyanin content of the samples. Increasing the chia seed gum (0.1-0.2%) increased the density of powder, while increasing the chia seed gum (0.2-0.3%) reduced the density of powder and incorporated chia seed gum had no significant effect (P<0.05) on total anthocyanin content. Based on the results, pH of powders produced in the range of 3.35-3.31. The incorporation of albumin to 10%, had no significant effect (P<0.05) on pH, while incorporation of albumin (10 to 15%) significantly increased pH. Also, increasing chia seed gum (0.1-0.3 %) significantly increased the pH of the powders.

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Optimization of extraction of bioactive compounds from seedless barberry fruit using pulsed electric field pretreatment
Abstract
 
In this research, in order to optimize the extraction process of Ethanolic extract of barberry fruit, the increase and optimization of the conditions for the extraction of anthocyanin's and bioactive compounds by means of intermittent electric field pre-treatment from three levels of electric field intensity (0.5, 1.75 and 3 kV / cm) and 3 levels of number of pulses (15, 30 and 45); then with ethanol solvent was used to extract their extracts and the amount of flavonoids, total anthocyanin, DPPH, total phenolic compounds, iron regeneration capacity, vitamin C and acidity compared to control (no treatment)  Was studied. The results showed that the total phenol content of the extract decreased by increasing the number of pulses and reducing the intensity of the pulsed electric field applied to the sample. The increase in the electric field strength and the number of pulses initially increased the flavonoid content, DPPH and iron ion recovery capacity, but with the increase of these variables, these three parameters decreased. Also, with increasing of these parameters, the anthocyanin level and vitamin C content increased. The acidity of the sample was reduced and then increased by increasing the electric field strength and applied pulse number. Regarding the results of the process optimization, it can be concluded that the electrical field intensity of 2.003 kV / cm and applying 29 pulses can increases the antioxidant properties of the produced product compared with the control sample.

 

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Enzymatic treatment of wheat flour is an interesting function to improve its functional properties. Because enzymes with different biochemical activities can have synergistic effects on dough behavior or product quality, the individual use and combination of enzymes used in bread production processes is important today. The aim of this study was to evaluate the synergy of glucose oxidase and lipase enzymes in physicochemical properties of barberry flour and bread formulated with relative replacement of corn flour. Treatments in 7 groups (T0 control sample, T1 containing 5% corn flour 0.05% glucose oxidase 0.05% lipase, T2 containing 10% corn flour 0.07% glucose oxidase 0.07% lipase, T3 containing 15% flour Corn 0.09% glucose oxidase 0.09% lipase, T4 contains 20% corn flour 0.011% glucose oxidase 0.011% lipase, T5 contains 25% corn flour 0.13% glucose oxidase 0.13% lipase, T6 Containing 30% corn flour (0.15% glucose oxidase (0.15% lipase) were prepared).
 The chemical results of the treatments showed an increase in moisture, ash and gluten index so that the highest amount of the mentioned factors was observed in T6 sample. Zellini number, phallus number, protein and gluten showed a significant decrease.  Farinograph test results showed no significant water uptake, reduced spreading time and resistance with increasing corn flour replacement percentage in the treatments. The tensile strength of the treatments in the extensograph test showed an increase and a decrease in tensile strength and tensile strength of the treatments, respectively (p<0.05).
 Histological results showed that the use of lipase enzyme and corn flour reduces the stiffness of the treatments. While the addition of corn flour caused the doughs to stick and the enzymes were ineffective. The elasticity of the doughs was also improved by the addition of glucose oxidase. The results of sensory evaluation introduced T4 treatment as the superior treatment.

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The aim of this study was to compare the vacuum production of barberry (Berberis vulgaris)  leather with traditional heating methods. Three formulas with different levels of barberry (47, 72 and 92%) were prepared and their quality properties were investigated. The results showed that pH decreased with increasing the percentage of barberry puree in the formulation. With increasing the percentage of barberry puree in the formulation, the amount of elongation and tensile strength increased. Drying method did not show a significant effect on elongation and tensile strength (p> 0.05). In terms of sensory properties, samples containing 72% of barberry received the highest flavour score. With increasing percentage of barberry puree in the formulation, odor, color and texture scores increased and the samples dried by vacuum method had more odor, color and texture scores than samples dried in the traditional method. The type of drying method had not a significant effect on texture score of leather samples (p> 0.05). With increasing the percentage of barberry puree in leather formulation, the amount of total phenolic compounds and antioxidant activity increased in both drying methods. With increasing storage period, the number of mold and yeast and bacteria increased. At the end of the storage period, the lowest total microbial count was observed in samples containing 92% of dried barberry puree under vacuum and the highest count of mold and yeast in samples containing 47% of dried barberry puree with traditional method was observed.

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The aim of this study was to evaluate the effect of storage conditions “relative humidity”, “temperature” and “light”, each one at two levels (high and low), on the weight and color of dried seedless barberry after 120 days' storage. The effect of conditions was statistically analyzed in a completely randomized design experiment based on factorial. After adjusting the moisture content barberry color were measured for both samples. The samples in weights of 100g in the bags made of low density polyethylene (LDPE), high density polyethylene (HDPE) and polypropylene cast (CPP) were packaged and coded. Then samples were placed in a given storage conditions. Based on the results, all the hue angle and a/b ratio have not changed in all the packaging samples of films in the condition of “high relative humidity, low temperature and darkness” and “high relative humidity, low temperature and brightness” after 120 days of storage. The lowest difference in weight was observed in both samples packaged in bags of LDPE and HDPE films, at the same conditions. Also, in all the packaging samples at the “high relative humidity × low temperature” state, the lowest hue angle, lowest chroma and highest a/b ratio were observed, whilst at the similar state, the lowest difference in weight in samples packaged in polypropylene cast film bags was observed.

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Because some of the nutrients, including polyphenols, flavonoids, ascorbic acid, and thiamine, are lost during the processing of hot chocolate powder, fortification is an effective method to increase the overall nutrient content of hot chocolate. In this study, barberry powder was added to hot chocolate formulations at 0, 2.5, 5, and 7.5 percent, and the content of phenolic compounds, flavonoids, and anthocyanins, antioxidant capacity, ascorbic acid, and physicochemical, microbial, and sensory properties of the product were evaluated. The results showed that barberry powder had no significant effect on the appearance of hot chocolate powder, but with increasing barberry powder levels in hot chocolate powder formulations, moisture significantly increased but total sugar and fat of the product decreased. With increasing barberry powder, total ash increased and pH decreased. Barberry powder increased anthocyanin and ascorbic acid, phenolic compounds, flavonoids, and antioxidant activity of product. From the sensory evaluators' perspective, the highest overall acceptability score was given to the 5% barberry powder treatment. Using barberry powder at a level of 5% in the formulation of hot chocolate powder can improve its nutritional properties and meet consumers' needs for bioactive compounds.
 

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In this study, the physicochemical and microbial properties of ultra-filtrated cheese packaged with biodegradable nanocomposite films based on chia seed mucilage containing barberry extract and tin oxide nanoparticles based on the central composite design were investigated. The aim of this research was to enhance the shelf life and sensory quality of this type of cheese through the use of edible films. The results showed that using the developed films significantly reduced the pH and increased the acidity of the samples during the storage period (15 and 30 days), which was attributed to the antimicrobial activity and phenolic compounds of the barberry extract and nanoparticles. Moisture analysis also revealed that films containing chia mucilage and active compounds significantly reduced moisture compared to the control sample, which was related to the hydrophilic nature of the mucilage and its interaction with phenolic compounds. Moreover, the use of these films reduced the extent of lipolysis and proteolysis in cheese samples, attributed to the restricted activity of proteolytic and lipolytic enzymes due to reduced moisture permeability and increased salt concentration. Microbial culture of the samples indicated the absence of growth of coliforms, molds, and yeasts in the optimal films for ultrafiltration packaging during the storage period. Sensory evaluation indicated that films containing barberry extract and tin oxide nanoparticles exhibited better overall acceptance in terms of color, texture, and aroma and prevented undesirable changes during storage. Additionally, these films improved mechanical strength and barrier properties, preventing oxygen penetration into the product, which resulted in reduced spoilage rates and better preservation of product quality.