سیده مرضیه حسینی

Water resource tourism is a contemporary global topic aimed at sustainable development. Developing this industry alongside water resources can alleviate severe water extraction pressures, promote cultural exchange and awareness of water history, provide alternative livelihoods for low-income regions, and enhance the attention to and preservation of historical water resources. Qazvin Province holds significant potential in historical water structures, and fostering tourism can be effectively achieved through this avenue. Therefore, this study aims to examine water tourism projects and studies both domestically and internationally through literature reviews and field visits to propose an initial comprehensive plan for developing water tourism in Qazvin Province.

In this regard, by collecting information on the water resources and structures of Qazvin Province through experiential visits, research, numerous meetings with experts in the field, and consultations with them, the superior potentials of the province were identified. Based on their characteristics, strengths, and weaknesses, the best option was selected.

According to the quantitative analysis conducted, the Ab Anbar (water reservoir), which is essentially a hallmark of Qazvin Province, was identified as the top potential.

Considering the superior potential of the Ab Anbar for water tourism in Qazvin Province, its development and promotion can revive ancient water structures and raise public awareness about the importance and conservation of water resources. Simultaneously, by attracting tourists and creating alternative livelihoods, it is possible to prevent high-water-consuming activities and achieve sustainable development by reducing water consumption.

In this era of rapid changes, industries must be flexible and responsive to survive in the market. Achieving this flexibility and responsiveness requires learning from the environment, alongside fostering innovation, creativity, and possibly launching new products. Different learning strategies lead to varying outcomes; thus, this research explores the effects of learning strategies on innovation, creativity, and the performance of new products in small firms.The experience of the 2008 economic crisis in Europe demonstrated that firms' intangible assets, such as employee skills, experience, and knowledge, played a critical role in preventing bankruptcy. This realization led companies to recognize assets such as personnel abilities in learning, creativity, innovation, and the integration of practical knowledge as key sources of competitive advantage. Research has shown that small firms, in addition to their positive impact on economic growth, outperform larger firms in terms of adaptability and creativity. The service portal of the Organization for Iran Small Industries and Industrial Towns reported over 50,000 active small firms by the end of June 2022, underscoring their significance in the country's economy. However, the high failure rate of new products and the limited resources available to small firms make the success of new product development a critical issue.

Increasing water productivity is one of the mechanisms for water consumption management and economic tools such as water price are means that can lead to a reduction in consumption and an increase in productivity. Taleghan Dam is the main supplier of water for agricultural sector of Qazvin Plain the water allocation to which has decreased in recent years due to various reasons such as climate change and population growth. Meanwhile no change in the cropping pattern and the disproportionate distribution of water to the allocated water coupled with the low price of water have caused the incorrect use of water in the Qazvin Plain irrigation network. In this research first the estimation of the water cost price was done using engineering economics relationships and its effect on the income of farmers in the Qazvin plain irrigation network was evaluated. Then the cropping and water distribution pattern in case of water supply at the cost price were optimized considering the welfare of the farmers. Genetic algorithm was used for optimization and CPD and NBPD indices were employed to check water efficiency. The price of each cubic meter of water was estimated at 8,595 rials based on the costs incurred in the Qazvin Plain irrigation network. The results showed that the supply of water at this price in the current conditions reduces the welfare of the farmers. While by optimizing the pattern of cultivation and water distribution in addition to ensuring the welfare of farmers, the amount of water demand would decrease significantly and the average CPD index would increase by 69.4% compared to the current situation. Therefore, increasing the price of water without optimizing the pattern of cultivation and water distribution in the Qazvin Plain irrigation network cannot be a suitable solution for managing water resources.

Natural and chemical additives and preservatives with antimicrobial and antioxidant properties have been used in food products for many years to prevent food contamination and increase shelf life and maintain food quality after production. With the increase in people's awareness of chemical preservatives, the tendency to use natural food preservatives, especially plant extracts and essential oils, has grown significantly. The phenolic compounds and small terpenoids present in the extracts of medicinal plants have antibacterial, antifungal, anticancer and antiviral agents, and this property of inhibiting and killing pathogenic microorganisms in the extracts of medicinal plants has made them a suitable alternative to preservatives and chemical drugs. These compounds can be extracted from medicinal plants native to Iran.
Considering the importance of using natural additives, the present research aims to investigate the antioxidant property, lipase enzyme inhibitory ability, and antimicrobial property of Capparis decidua and Withania somnifera extracts as native plants of Iran in different concentrations in laboratory and food conditions.
For this purpose, Withania somnifera plant from the Solanaceae family which belongs to the southern regions such as Fars, Khark Island, Sistan and Baluchistan, Kerman, Hormozgan (Bushehr) and the cities of Sarbaz, Saravan, Zabul and around the city of Zahedan is geographically specific in Iran. and the Capparis decidua plant which belongs to the Capparidaceae family and is part of the desert plants and is resistant to long-term drought and belongs to the southern regions of Iran from the east of Hormozgan province in Sirik region to Sistan and Baluchistan province (Saravan, Chabahar, Nikshahr, Iranshahr) southeast of Iran, were collected and after washing and drying, the plants were ground and powdered, and for extracting, the powdered plants were first poured into a beaker and solvent was added, and then extracted by ultrasonic method. After extracting the total phenolic compounds of Withania somnifera and Capparis decidua plant extracts by Folinciocalto method using a spectrophotometer with a wavelength of 765 nm, and also the antioxidant activity of the plant extracts was checked through the ABTS free radical scavenging test using an ELISA reader with a wavelength of 734 nm. In the next step, the effect of different concentrations of aromatic compounds in plant extracts and the inhibitory properties of lipase enzyme were investigated by ELISA device with a wavelength of 405 nm. Also, the antimicrobial properties of the extracts were evaluated on Candida albicans, Pseudomonas aeruginosa, and Streptococcus mutans strains by the non-growth halo method. The effect of Withania somnifera and Capparis decidua extracts on Helicobacter pylori was also investigated.
The test results of total phenolic content and percentage of free radical inhibition of the extracts showed a positive and significant relationship between the amount of phenolic compounds and the antioxidant properties and concentration of the extract (P<0.05). The highest amount of phenolic compounds and antioxidant properties are found in the extract of Withania somnifera plant. In the analysis of the extracts, it was found that the clear extract had the most effect (94.32%) in inhibiting the lipase enzyme. Examining the average diameter of non-growth halo of the extracts against Pseudomonas aeruginosa bacteria, Streptococcus mutans and Candida albicans yeast showed that Withania somnifera extract had the largest diameter against Pseudomonas aeruginosa bacteria. Capparis decidua extract has the most antimicrobial properties against Candida albicans yeast and also Capparis decidua extract has shown the highest non-growth halo against Streptococcus mutans bacteria. In the study of the effects of extracts on Helicobacter pylori, it was found that the highest Helicobacter inhibitory rate was related to Capparis decidua extract (94.32%). By examining the results obtained from the antioxidant and antimicrobial properties of these plants, the extracts of these plants can be used as natural additives.
The use of additives and preservatives in food products is justified when it is not harmful to the consumer. Some preservatives are chemically harmful to humans and are classified as carcinogens. With the increase in people's awareness of chemical preservatives, the tendency to use natural food preservatives, especially plant extracts and essential oils, has grown significantly. Due to the antioxidant and antimicrobial properties of the extracts of the Capparis decidua and Withania somnifera plants, the extracts of these plants can be used as natural preservatives and antioxidants in the food industry.

Maurice Merleau-Ponty, the twentieth century phenomenologist, believed that the body's functionality in sensual perception is a distinguished notion. From 1980s, a critical movement took form which made some changes in art works production in order to actualize a chiasm between the audience with an art work through senses. Farideh Lashaee, as one of the contemporary artists, in her recent works, has made use of videos to make rooms for hidden narrations. This article analyzes her Gone down the rabbit hole work in Tehran Contemporary Arts Museum _ the curtain painted from Iran's map with an art video of rabbits' leap into the map. The present article explains Merleau-Ponty's sensual perception through a descriptive-phenomenological approach. Afterwards, reliant on Merleau-Ponty's ideas, it intends to answer some questions analytically. What would be the roles of body and embodiment in perceiving the world from the painter's standpoint? How the euphony between video and painting would be actualized in the mentioned work? What would be the role of audience's body (subject) in her perception in such a work? Subject's confrontation with the hinted work is making a multi-sensual relations, how does the audiences' sensual perception  will come true? As a result, regarding the phenomenological approach, the main cocern rests on the painter as an embodied subject encountering the world while the body and sensation would be parts of her experience. Merleau-Ponty envisions painting as the representation of sensual experience. The euphony of the work is the outcome of the co-penentration of the sensual characteristics in Merleau-Ponty's viewpoint. The audience's chiasm with Lashaee's work is an embodied interaction. With regards to Geshtalt in Merleau-Ponty's perspective, the audience's sensual perception, takes shape because of the unity of sensations. Eventually, in Lashaee's work, the subject's integration with her body gives rise to the sensual perception of the world.

The plant's essential oils have attracted consumers' attention due to their naturalness and unique functional properties such as antioxidants and preservatives and in some disease treatments. Ferulago carduchorum is a native plant that grows in western Iran and was previously used as a natural preservative in delaying the destruction of meat and as an antiseptic plant. In this study, the essence of Ferulago carduchorum was examined. The composition of the essential oil, antioxidant properties, total phenolic content, DSC, and FTIR essential oil was investigated by Ferulago carduchorum. To extract the essential oil from the sample, the essential oil was distilled from distilled water in a Clevenger for 7 hours from the Ferulago carduchorum plant. Gas chromatography was used to identify the percentage of compounds in chamomile essential oil. The antioxidant activity of essential oils was determined using the ABTS free radical inhibition method. The folic acid reagent was also used to measure total phenol content. The highest composition of essential oils is α-Pinen, which is 30.18%. The results showed that essential oil with a concentration of 300 mg/ml (highest amount) had the highest antioxidant capacity and the highest percentage of free radical inhibition and essential oil with a concentration of 100 mg/ml (highest range) had the highest phenolic content. This plant can be introduced as a plant with antioxidant properties for the food industry and the treatment and prevention of diseases.

Taleghan Dam is the main suplier of water required by the agricultural sector of Qazvin plain. Reducing the amount of water allocated to the Qazvin plain irrigation network and uncertainty about the welfare provided by farmers due to the interruption of the time between the production of the crop and its supply to the market, have caused farmers to seek welfare by reducing fallow and draining groundwater resources. In this study, with the aim of preserving groundwater resources and providing livelihood to farmers, the groundwater level in the irrigation network of Qazvin plain is simulated under six scenarios: 1) Continuation of current harvest without increasing cultivated area 2) Increasing cultivated area by reducing fallow 3) Simultaneous optimization of Cultivation pattern and distribution water with price forecasting 4) Simultaneous optimization of water Cultivation pattern and distribution water with price forecasting and reduction of functional vacuum 5) Simultaneous optimization of Cultivation pattern and distribution water with price forecasting and increasing efficiency Irrigation 6) Simultaneous optimization of Cultivation pattern and distribution water with price forecasting, increasing irrigation efficiency and reducing the yield gap using the system dynamics during the years 2002-2037 in Qazvin plain irrigation network. The results showed that the drop in groundwater level under scenario one and two will be on average 1.2 and 2.4 meters per year. Simultaneous optimization of the cultivation pattern and water distribution with price forecasting in scenario three, four and five droped groundwater level to 1.6, 1.4, 1.3 and 1.2 meters annually, while the welfare of farmers is compensated, too.

Qazvin plain is one of the areas in the country facing a severe shortage of water. In recent years, after the reduction of water allocation to this plain from Taleghan Dam, farmers have been digging illegal wells or over-harvesting existing wells in order to maintain their livelihoods. This has adverse effects, including severe depletion of wells, drying of aqueducts, salinity and degradation of groundwater quality, reduced yield of agricultural products, loss of soil quality, imposition of high costs on well owners, creating a major supply problem. Drinking water in cities and villages and eventually land subsidence (Qazvin Regional Water Authority, 2014). Studies show that the cultivation pattern in the last ten years has been almost constant and included wheat products, forage corn, canola, tomato, alfalfa, barley, sugar beet, peas, beans, potatoes, corn and lentils (Simiari and Mazandaranizadeh, 2017).Studies have shown that previous studies have either optimized water distribution or optimized cultivation patterns, but this study compared the differences between the two approaches to farmers' livelihoods in order to conserve groundwater resources.

The objective of this paper is to appraise the quinoa and buckwheat seeds as pseudocereals to develop new beef burgers. In this study, three different formulations were prepared: one control sample with 15% mixture of bread crumb with soy protein, and two samples with 15% quinoa flour (QB) and buckwheat flour (BB), respectively. This replacement did not make significant difference between the different formulations in most of the physicochemical characteristics including moisture content, pH value, frying properties and water activity but emulsion stability and protein content were higher in the control sample than new formulations. Based on the results of texture properties, raw control sample showed significantly harder texture but BB showed harder texture after frying. Moreover, raw quinoa burger had a higher lightness value (L*). A comparison between the QB and BB burger showed significantly increase in protein and fat content, emulsion stability and lightness of QB. In conclusion, the replacing of bread crumb and soy protein mixture by buckwheat and quinoa flours in beef burger, especially by quinoa flour did not cause significant damage to burger properties and might be a suitable strategy to produce a new functional burger with comparable physicochemical and textural properties.

The aim of this study was to investigate the prebiotic effects of Spirulina platensis on the survival of two species of probiotic bacteria Lactobacillus acidophilus and Lactobacillus casei in the process of encapsulation in sour cherry juice. For this purpose, two types of probiotics were prepared in stock. The encapsulation process was performed using spray drying method and production of calcium-linked cross-linked alginate capsules. The viability of the probiotics was measured in encapsulated with and without Spirulina at 28-day storage at 4 °C. Survival rates were also measured at 60, 70 and 80 °C at 0, 1, 2.5, 5 and 10 minutes. In addition, simulations of gastric and intestinal juice environment were performed for two bacterial species in different states of encapsulation. The results showed that bacteria encapsulated with Spirulina had the highest survival and temperature resistance. Also, the highest efficiency of encapsulated probiotics in the presence of Spirulina was 81.9 and 83% for L. acidophilus and L. casei, respectively. In addition, Spirulina-encapsulated probiotic bacteria showed greater resistance than other bacterial forms in gastric and intestinal juice conditions. In summary, the results of this study showed that capsules containing Spirulina and Lactobacillus casei had higher survival and heat resistance than capsules containing Lactobacillus acidophilus and Spirulina. Also, the results of bacterial resistance test in the conditions of simulating gastric and intestinal juice showed that encapsulated bacteria showed more resistance in the presence of Spirulina compared to the free form, which ultimately increases the efficiency and health of food products and humans.

Bioactive packaging systems (coatings/films) are novel technology concepts in food industries. Bioactive compounds such as antioxidants, vitamins, probiotics and prebiotics are designed to be included in coatings or coating materials that directly affect health of consumers. The aim of this study was to assess feasibility of producing prebiotic edible films by adding inulin to the film based on carboxymethyl cellulose and beta-glucan and to investigate film mechanical, barrier and structural characteristics.

In this study, various concentrations of inulin (0, 2 and 4% w/v) were added to carboxymethylcellulose/beta-glucan solutions. Then, mechanical (tensile strength and elongation at break), barrier (oxygen and water permeability), optical (opacity, a, b and L) and structural characteristics of the films were compared with each other.

Inulin included plasticizing effects in all treatments. Thus, tensile strength decreased and hydrophilicity, oxygen permeability and elongation at break increased significantly (p < 0.05). Fourier-transform infrared spectroscopy analysis showed that hydrogen bonds were the major force between carboxymethylcellulose, beta-glucan and inulin, which increased flexibility and water affinity of the films.

Although addition of inulin improved composite films via increases in elongation at break and decreases in oxygen permeability of the composite films, their hydrophilicities increased as well. Therefore, these films include the potentials in cases, where packaging hydrophilicity is an advantage such as edible coating used in food products. However, further studies seem necessary.

The value of the female body and how it was organized from the beginning of modernization in Iran under Reza Shah until now, was closely linked to the concepts of national identity based on the values of Western culture. The determination of the Pahlavi government to build a new society that represents itself through Western culture and symbols, along with the entry and influence of the beauty industry, had a lasting effect on the well-being of women's bodies, especially after the Unveiled. After this incident, the body, which had been hidden from view until then, became the place of government policy and the values of Western culture through the beauty industry that was advertised in government publications. This article examines how body management acted in the formation of the new identity of Iranian women during the reign of Reza Shah and, how the concept of the value of the female body led to the formation of jobs in this period. The research hypothesis, based on information newspaper articles and in a descriptive-analytical way, explains that the beauty industry and the transformation of the beautiful body into a source of power and dignity for women, led to the formation of the image of a new Iranian woman at least among the middle and upper urban class. For the first time, women's jobs revolved around body management.

Taleghan Dam is the main supplier of required water to the agricultural sector of Qazvin plain. The amount of water allocated from Taleghan Dam to this plain has decreased for various reasons, including increasing the allocation of drinking water to Tehran. The reduction of allocated water and the fluctuation prices of agricultural products due to the time lag between the farmer's decision to cultivate and offer it to the market, make farmers to be uncertain to their future earnings. In order to deal with the uncertainty of the prices of agricultural products and their livelihood, despite the reduction of allocated water, farmers have started to discharge the groundwater by stabilizing the cultivated area and combining the cultivation pattern. In this study, in order to increase farmers' resilience and preserve groundwater resources, water distribution pattern with price prediction and simultaneous water cultivation and distribution pattern with price prediction has been optimized using genetic algorithm. For predicting the price of agricultural products with guaranteed purchase such as wheat, barley, sugar beet and rapeseed the ANN model was ued. For predicting the price of maize, tomato, alfalfa, peas, beans, potatoes, corn and lentils, the reverse demand function method was used. The price elasticity of demand for maize, tomato, alfalfa, peas, beans, potatoes, corn and lentils were estimated -0.508,-1.111,-0.954,-0.914,-0.374,-0.529,-0.363 and -0.332, respectively. MAE and RSME indeces indicated the ability of reverse demand function and ANN in price forecasting. The results also showed that the use of water distribution optimization models with price forecasting will increase revenue by 25% and the simultaneous optimization model of water cultivation and distribution model with price forecasting will increase network revenue by 160% compared to the current situation.

Celiac disease is an autoimmune disease caused by the digestion of gluten. The unique treatment of this disease includes use of diets with no gluten. Carrot pomace is a byproduct of juice factories, which is rich in minerals. The aim of this study was to assess effects of carrot pomace powder on physicochemical and sensory properties of gluten-free cakes and comparison of these cakes with rice and wheat cakes.

D-optimal mixture design approach was used to prepare optimal carrot cake samples based on the volume. The optimal cake samples were compared with those prepared from rice and wheat flours for chemical properties, dough viscosity, baking properties, texture, color and sensory characteristics.

Complete replacement of carrot pomace powder showed significant differences in humidity, water activity and porosity of the samples. Carrot pomace powder cakes included significantly lower L* (lightness), a* (redness) and b* (yellowness) values than those the rice and wheat flour cakes did. Wheat cakes were significantly larger than the other cakes and the lowest volume belonged to rice cakes. Hardness of the wheat flour samples was less than that of gluten-free samples. In sensory characteristics, carrot pomace powder cakes included significantly higher overall acceptance scores, compared to those wheat and rice cakes did.

Based on the results from this study, the highlighted replacement may positively affect physicochemical properties of the gluten-free cakes.

In recent years, consumers demands for ready meals such as hamburgers have increased due to changes in human lifestyle. In low-meat hamburgers, replacement of meat with soy protein can make problems such as dryness, brittleness, darkness and undesirable taste of hamburgers. Soy, often used in these products, is one of the most important allergic compounds that limits options of the allergic consumers. The aim of this study was to replace soy protein powder and bread crumbs with quinoa and buckwheat flours in low-meat hamburgers.

In this study, 30 g of each quinoa and buckwheat flour were used as soy protein and breadcrumb replacers in hamburgers with 30% meat. Chemical properties, emulsion stability, cooking properties, texture and color of low-meat hamburgers formulated with quinoa and buckwheat flours were compared with those of control sample.

No significant differences (p > 0.05) were observed in cooking properties and water activity between the hamburgers formulated with quinoa and buckwheat flours and the control sample. Furthermore, L* (lightness) was significantly higher and a* (redness) lower in raw hamburgers formulated with quinoa. In control sample, emulsion stability and texture properties were significantly higher (p < 0.05).

Based on the results, this replacement may be appropriate in cooking properties, water activity and color for low-meat burgers.

The state of the public health system was very deplorable on the eve of Pahlavi's arrival. The modalities of treatment were backward and modern medicine was unable to grow and be effective in the field of health and treatment, especially contagious and sexually transmitted diseases due to lack of necessary infrastructure. The purpose of the present study is to answer the question of what caused the widespread prevalence of these diseases and what the modern Reza Shah government did to prevent and treat sexually transmitted diseases.

In response to the above question, this paper examines the policies of Reza Shah's government in the field of health and combating infectious diseasesWith a research method in a library-based manner, relying on first-class sources, namely, documents, magazines, and journals.

The modernist and westernist approach to sovereignty has brought about changes in the field of health and the fight against sexually transmitted diseases. The government has sought to promote cultural tools such as publishing books and newspapers, conducting educational classes, advertising, film use, as well as policies such as expanding sexually transmitted disease centers, providing free health care, creating health posts, restricting access and enacting barriers, barriers. The prevalence of these diseases.

Despite these efforts, the combination of cultural, political and economic barriers prevented the government from succeeding significantly. The rise of the Reza Shah government in modern medicine without serious infrastructure in the Qajar era made it difficult to provide services to the population, with problems and constraints such as a lack of labor, especially in the provinces, a shortage of medicines and medical centers, and a lack of proper communications. In addition, cultural resistance, along with widespread lack of awareness and illiteracy of people who had difficulty accessing STD education services, were important reasons for the government's failure to control sexually transmitted diseases.

Lysine-glutamine crosslink formation catalyzed by microbial transglutaminase is supposed to affect improvement of lysine availability in wheat bread. Present study is done to investigate the effect of microbial transglutaminase and fermentation type in improvement of the lysine availability of wheat bread. Lysine-fortified wheat breads were formulated using response surface methodology with composite-face central design. Statistical models were used to predict the impact of defatted soy flour level (0-50% w w-1), microbial transglutaminase level (0-1.6% w w-1) and fermentation type (yeast or mixed fermentation based on sourdough). Further information was provided on the individual role of independent variables in nutritional and structural characteristics of optimized formulation and blank and control samples. Experiments were carried out in triplicate and the mean values were analyzed using one-way analysis of variance and Tukey’s test.Results and The suggested formula contained 26.64% w w-1 of defatted soy flour and 0.55% w w-1 of microbial transglutaminase, which was fermented using sourdough-based mixed fermentation and provided 0.16 mg 100 g-1 of available lysine and 2.09 cm3 g-1 of specific volume. The highest lysine chemical score (22.79±0.16), essential amino acid index (35.31±0.37) and biological value (26.79±0.02) and the lowest lysine loss during the baking process seen in optimized formulation verified the effectiveness of microbial transglutaminase in lysine fortification of defatted soy flour/wheat breads (P≤0.05). Considering rheology parameters and textural analysis, microbial transglutaminase treatment increased elastic modulus and β-sheet structure. These structural changes decreased final products digestibility, which can increase using mixed fermentation based on sourdough.Conflict of interest: The authors declare no conflict of interest.

In this research, a modified version of the 3D finite-element hydrostatic model QUODDY-4 is used to assessment of sensitivity of dynamics of the M2 semidiurnal tide to spatial variations of bottom roughness in the Hormuz Strait. This version differs from the original one, as it introduces a module providing calculation of the drag coefficient. Spatial variation of the drag coefficient is calculated using a hydrodynamic approach, which describes the relation between wave friction factor as well as other resistance characteristics and dimensionless parameters like surface Rossby number, Reynolds number for currents and relative inertial frequency. Comparing the results of numerical simulations with observed amplitude and phase values showed that, the model has a good accuracy in reproducing the tidal dynamics in the studied region. The results of this study indicate that the friction coefficient in the Hormuz Strait varies from 0.0006 to 0.004 and is less than its canonical value equal to 0.003, which is usually used in numerical models for tidal predictions. Spatial variation of friction coefficient calculated in this study can be used in numerical tidal predictions in the Hormuz Strait in aim to improve the predictions accuracy.

Walnut green husk is one of agricultural residues that can be considered as natural compound with biological properties because of its phenolic compounds. In the present work, the goal is extraction of aqueous extract of green walnut skin and studying the effect of extraction temperature on the phenolic compounds and antioxidant and antimicrobial properties of extract. Meanwhile, the effects of spray dried encapsulation process of extract in maltodextrin on the biological activity of extract are investigated.
In this study, walnut green husk (Sozani variety) was extracted in two temperatures of 25 and 80 °C. Then it was encapsulated in 10% maltodextrin in three different concentrations of extract (0.5, 1 & 2 mg/ml) using spray drying method. Total phenol of the extract was evaluated before and after encapsulation. In addition, the antioxidant activity of the aqueous extract of walnut green husk was determined before and after microencapsulation by the scavenging effect on DPPH (2,2-diphenyl-1-picrylhydrazyl) radicals. Antimicrobial activity of the extract was determined by Agar well Diffusion Method against gram positive (Bacillus cereus, staphylococcus aureus) and Gram negative bacteria (Escherichia coli, Salmonella Typhimurium).
It was revealed that the effect of extraction temperature on total phenolic compounds was significant (p Sozani walnut green husk can be used as a cheap source of antioxidant and antimicrobial compounds due to having high amount of phenolic compounds. Therefore, microencapsulation can be used as an efficient method for increasing the stability of walnut green husk extract against the environmental conditions.

Developing minced-based products is a good opportunity for production of value-added products. Fish burgers are an example of an acceptable value-added fast food. In the present study, fish burgers were produced from deep flounder fish with no coating and their chemical, microbial, and sensory characteristics during storage at 18C for 5 months were determined periodically after thawing at 4 °C. Fish burgers were produced and packaged in PVC/PE polymer bags. Microbial load (including total plate count, total coliform count, Escherichia coli, Staphylococcus aureus, and psychrotrophic bacteria), chemical characteristics (moisture, pH, total volatile base nitrogen (TVB-N), and TBA), and sensory characteristicswere were determined monthly. Data were analyzed using the SPSS for Windows program. The TVB-N and TBA values increased significantly by the end of the first and second month, respectively. After that no further statistically significalt changes occured in the former, while the latter decreased until the end of storage period, presumably due to reaction of the MDA produced with protein breakdown products and formation of new peoducts. The data also showed that pH increased significantly by the end of the first month; no changes were observed afterwards. All of the microbial counts and sensory parameters had decreased significantly (p<0.05) at the end of storage period. The best expiry time for lizardfish burgers (if stored at C˚18-) is 3 months after production, and sensory evaluation is the most reliable way for predicting their shelf life.

Due to their nutritional, physical and chemical characteristics, mycoproteins, produced in the process of fungal growth, have been proposed to be used as a food additive for man. In this study a central composite design was applied to assessing the effect of seed size and initial concentrations of carbon and nitrogen sources on mycoprotein production by Fusarium venenatum (ATCC20334) from date sugar. Chemical composition (percent dried cell weight, nitrogen, moisture, and ash) and pH of the substrate were determined. Vogel culture medium was used for maintenance and inoculum preparation, and incubation was done at 30 °C for 72h. Dried cell weight was measured by the oven method. The experimental results were fitted to a full quadratic second order polynomial equation and the optimization of response was done with Minitab 14 software. Optimum conditions were determined and a confirmation test was conducted. The regression coefficient of the model presented for mycoprotein production (based on dried cell weight) was 98.0%. The optimum conditions for the mycoprotein production included a seed size of 15.39 % v/v, and a carbon and nitrogen source of 20 and 4.35 g/L, respectively. The predicted value for the optimum production of dried biomass was 5.032 g/L. The reconfirmation test was conducted at the optimum conditions and the result obtained was 4.84 g/L of biomass production. The regression coefficient indicates accuracy and suitability of the model for the experimental data. By changing the inoculum conditions and the chemical composition of the culture medium, optimal growth of Fusarium venenatum and, consequently, maximum biomass production, can be achieved. Use of date syrup as an available and domestic Iranian substrate for modification of Vogel medium makes possible protein production at an industrial scale in surface culture.