masoumeh arab

Satisfaction from the supervisor is considered one of the important factors in the choice and successful advancement of students' theses. In addition to the supervisor's academic skills, the ability to communicate with the student and guide him/her in the direction of the thesis project is also important. This article aimed to evaluate the criteria for supervisor selection by doctoral students of the Pasteur Institute of Iran. This study was an instrument-development variant of sequential exploratory mixed method design, and also was a cross-sectional descriptive study that was accomplished in two qualitative and quantitative parts. The collection instrument of the qualitative part was a purpose-based interview until the time of information saturation, and the instrument of the quantitative part was the multicast questionnaire in terms of the Likert standard, which was completed by the community members. After analysis, the findings of the two steps were combined to answer the research questions.
Among 181 students of the Pasteur Institute of Iran that participated in the research, 104 people had 22-52 years old. Friendly attitude, honesty, ability to provide financial support, friendly environment, observation of the research ethics principles and avoidance of academic theft, and finally the support of the supervisor in the defense session have got the most priority among this study participants, especially among female students. Accordingly, the supervisor’s academic rank, his/her experience, and ability in patent and invention registration, along with the opinion of the past student and others have the least importance. According to this research, the possibility of creating a good job position after graduation, the possibility of continuing their studies at higher levels, or creating suitable conditions for immigrating to advanced countries in addition to gaining the best situation at the final the thesis are the reasons for the high sensitivity of students in choosing a supervisor for their thesis.

Many herbs and spices have been recommended traditionally as galactagogues and several commercial formulations prepared using herbs. Due to the presence of various compounds such as polyphenols, flavonoids, isoflavones and terpenes, bitter and stringent taste is elicited that make the consumption of these herbal preparations unpleasant. Moreover, these compounds are unstable when exposed to environmental conditions. In this regard, different approaches are used for taste masking such as microencapsulation. In the present study, microcapsules containing galactagogue herbs extract were developed through emulsification/external gelation and Box-Behnken design was used to investigate the effects of independent variables (sodium alginate: 1-1.5%, calcium chloride: 0.2-1% and extract concentrations: 1-5%) on encapsulation efficiency (EE%). Following evaluation of the model, the optimum condition of encapsulation process was selected as 1.49% sodium alginate, 0.84 CaCl2 and 1.58% extract with EE% of 77.97%. Microcapsules had an acceptable spherical morphology and the results of Fourier transform-infrared spectroscopy (FTIR) revealed the presence of the extract within the microcapsules. The mean diameters of the uncoated and chitosan-coated microcapsules were 52 and 123 μm and encapsulation yield was 50.21 and 69.7%, respectively. The polydispersity index of 0.45 and 0.48 were an indicative of polydisperse nature of the microcapsules. The loss of flavonoids in microcapsules stored at two different temperatures was insignificant. The in vitro release in simulated gastric fluid (SGF; pH 1.2) and simulated intestinal fluid (SIF; pH 7.4) were 48.1% and 80.11%, respectively during 24 h. The prepared extract-loaded microcapsules have potential to be used in matrices with neutral pH.

Doogh is a traditional beverage and separation of serum during storage is a major problem in this product which happens due to low pH and aggregation of caseins. The aim of this study was to evaluate the effect of adding carboxy methyl cellulose, Persian and locust bean gum individually and in combination on doogh stabilization during storage time.
Doogh samples were prepared from the reconstruction of skim milk powder. Then, hydrocolloid solutions (0.15% locust bean, 0.6% carboxy methyl cellulose, 0.1% locust bean: 0.2% carboxy methyl cellulose and 0.1% locust bean: 0.1% Persian) were added to them and were kept in 5°C storage temperature for 28 days. The measurement of serum separation during storage time (28 days), particle size distribution and rheological tests were performed at baseline and the end of study. Finally, sensory attributes of treatments were determined with 30 panelists.
Adding carboxy methyl cellulose and locust bean gums individually resulted in increasing the stability of Doogh, but lower levels of locust bean showed a better impact on Doogh’s stability. However, the mixture of locust bean: carboxy methyl cellulose indicated the highest stability during storage and had the smallest particle size because of reduced accumulation of casein micelles. Adding hydrocolloids resulted in changing rheological behavior of Doogh from Newtonian to pseudoplastic. Moreover, the sensory panelists ascribed the highest score to the samples prepared by 0.1% locust bean: 0.2% carboxy methyl cellulose.
Combination of absorbent (carboxy methyl cellulose or Persian gum) and non-absorbent (locust bean) hydrocolloids, through three mechanisms including, spatial inhibition, electrostatic repulsion and increasing viscosity of the continuous phase led to a significant increase in stability of non-fat Doogh. It is worth mentioning that combination of locust bean and Persian hydrocolloids were stable, but in respect of sensory evaluation, the aforementioned combination received a lower score than the mixture of locust bean and carboxy methyl cellulose.

Epilepsy is one of the most common neurological disorders in the world. Self-management had a significant effect on seizure control and quality of life. This study was conducted to compare of the effect of educational intervention based on adult learning theory with and without telephone fallow up by nurse (Telenursing) on self-management in adult with epilepsy. This study is a randomised controlled trial that done on 120 epileptic patients. Data collection tool was epilepsy self-management scale. Participants who met the inclusion criteria, were randomly assigned to the 3 groups: 1) Those in the education group without telephone follow up received a four-session education based on adult learning theory, 2) Those in the education with telephone follow up group received four session education based on adult learning theory plus 6 sessions telephone follow up by nurse and 3) Those in control group received no intervention. Then all participants had assessed with the same scale. Before intervention there were no significant differences between three groups in demographic data and self-management score. Comparison of three groups after intervention showed that the mean score of self-management scale in first and second group was increased significantly. The results of this study indicate that the educational program based on adult learning theory and telephone fallow up had beneficial effects on selfmanagement behaviors in epileptic patients.

During preparation and food processing, various undesirable compounds are formed that have different biological and toxic effects and are potential hazards to human health. One of these compounds that is created during heat treatment of vegetables and animal oils and fats. The aim of this study was to review acrolein formation mechanisms in foods, its metabolism and impact on health. Literature search was performed in English and Persian keywords in different databases without any limitation in time. 100 articles were obtained and finally 66 articles were reviewed. The results of this article showed that there are different mechanisms for acrolein formation that depends on temperature and type of food. Most of acrolein detection methods are based on derivatization by 2,4-dinitro phenyl hydrazine and measurement by HPLC and GC. Studies have shown that acrolein has a critical rolein generation of inflammation in the respiratory system, Alzheimer, multiple sclerosis, artherosclerotic diseases and immune system suppression. Since most of the studies have been carried out regarding of its toxicity in animal models, more reliable data is needed to assess the risk of human exposure.

Fenugreek (Trigonella foenum graecum), native to southern Europe and Asia, is an annual herb with white flowers and hard, yellowish brown and angular seeds, known from ancient times, for nutritional value beside of its medicinal effects. Fenugreek seeds are rich source of gum, fiber, alkaloids, flavonoids, saponins and volatile content. Due to its high content of fiber, fenugreek could be used as food stabilizer, adhesive and emulsifying agent to change food texture for some special purposes. Some evidence suggests that fenugreek may also be regarded as antidiabetic, anticarcinogenic, antioxidant, antibacterial agent, antianorexia agent, and gastric stimulant, as well as remedy for hypocholesterolemia and hypoglycemia. The present article is aimed to review the potential applications of fenugreek as a functional food and nutraceutical agent.