جستجوی مقالات مرتبط با کلیدواژه « ویژگی های شیمیایی » در نشریات گروه « کشاورزی »

Identifying and extracting new sources of edible oil from food waste, such as tomato seeds and optimizing extraction conditions is a major step forward in edible oil production. The effects of the extraction method and microwave pretreatment of tomato seeds on the fatty acids profile of oil samples and their chemical characteristics were evaluated. The seeds were treated with microwaves power levels (0, 200 and 500 W) and different process times (0, 1, 3 and 5 min) and their oil was extracted by Soxhlet and press methods. The fatty acids composition of the oils was determined by gas chromatography. Fatty acid properties of the oil samples were evaluated by the saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA) and oxidative stability (Se Index) indexes. Data were analyzed with a factorial treatment structure in a completely randomized design in three replicates. The dominant fatty acids in the profile of oil samples were linoleic acid (51.73 %), oleic acid (25.85 %), and palmitic acid (12.84 %). The mean peroxide and acid values of seed oil obtained by press and Soxhlet methods were 0.58 and 2.2 milliequivalents of oxygen per kilogram of oil and 0.1 and 0.14 milligrams of potassium hydroxide per gram of oil, respectively. The increase of the microwave powers (from 200 to 500 W) and process times (from 0 to 5 min) of tomato seeds in both Soxhlet and press extraction methods increased the peroxide value, acid value and SFA index and decreased PUFA and Se index of the tomato seeds oil (p<0.05). The quality of the tomato seed extracted oil by two methods of pressing and Soxhlet and following microwave pretreatment seeds (500 W for 5 min) in terms of peroxide value and acid value was found to be in the standard range recommended.

Soil resources are important components of the ecosystem, and therefore, their quality should be considered. One of the important factors affecting the quality of soils is land use change. The present study was conducted to investigate the effects of land use change and deforestation on some soil fertility and biological characteristics in the forest area of the Yasouj region. In this area, four land uses of dense forest, sparse forest, deforested (degraded) lands, and rainfed agriculture were randomly sampled from two slope classes. In each land use 10 soil surface samples were taken. Fifteen soil fertility and biological characteristics were measured using routine methods. The results showed that dense forest and deforested (degraded) lands had the best and worst conditions, respectively, in terms of the measured parameters. Among the measured characteristics, the values of alkaline phosphate, exhaled respiration, nitrogen, basal respiration, acid phosphatase, manganese, and zinc showed the greatest decrease respectively, and the values of phosphorus and potassium exhibited the least decrease, as a result of land use change from dense forest to degraded lands. The findings showed that the conversion of ecosystems such as forests to agricultural lands or deforestation has led to a severe decrease in the fertility and biological indicators of soil quality. Therefore, the protection programs of these areas should be more considered.

Currently, meat products are considered one of the most consumed foods in the world. The food industry is not only responsible for providing good food for the general public, but paying attention to nutritional and health-giving components such as reducing the consumption of nitrites and preservatives such as ascorbic acid is also a challenge. It is great for experts and activists in this field. This research was done to investigate the replacement of nitrite and ascorbic acid in the formulation of fish sausage. The samples are in the form of 5 treatments including C (control sample without lettuce powder and blueberry powder), T1(1%lettuce powder and 5% blueberry powder), T2 (2%lettuce powder and 5%blueberry powder), T3 (4%lettuce powder and 5%blueberry powder) and T4 (6%lettuce powder and 5% blueberry powder) blueberries) were produced. Recently, researchers are looking for the use of natural substitutes instead of nitrite in the meat industry to maintain the quality of the products to an acceptable level and to prevent their early spoilage; in this regard, many researchers use turned to plant materials as good sources of antioxidants and antimicrobials. Because blueberries are a rich source of phenolic compounds, anthocyanin, and vitamin C, they can be considered a good source of natural antioxidants. Nitrate accumulation in vegetables such as lettuce is higher than in other vegetables. It is different in different organs of vegetables, so lettuce is a good source of nitrate supply. According to the results obtained from the chemical characteristics, the T4 treatment (fish sausage sample containing 6%lettuce powder and 5% blueberry powder) was in the standard range in all the chemical characteristics of the treatment.

The abundance of agricultural waste and fishing is one of the environmental issues in various regions. Converting these wastes to biochar and using them in the soil is a way to enhance diverse ecosystems and plays a vital role in environmental sustainability. In the present study, the effect of shrimp (Fenneropenaeus merguiensis) and eggplant (Solanum melongena) biochar suspension on certain chemical characteristics of sandy soil was investigated. For this purpose, samples of sandy soil from the agricultural lands around Bandar Abbas were collected intact in PVC columns with a height of 25, and diameter of 20 cm. Then the prepared suspension of shrimp and eggplant biochar was added to the soil in a completely random design in three concentrations of 0, 4, and 8 g/l in three replications. After adding the different soil treatments into columns, they were incubated for 100 days at a humidity range of field capacity and 50% of it was kept in nursery condition. Next, some soil chemical properties including of pH, EC, N, K, Ca, Mg, and Na were measured. Statistical analysis and comparison of means at P<0.05 between various treatments were performed using a one-way analysis of variance and the Duncan’s test in SPSS16. The results of ANOVA showed that the application of both types of biochar had a significant effect on the chemical properties of sandy soil, so that the application of shrimp and eggplant waste biochar caused a significant increase in the amount of K, N, and pH, and a decrease in EC, Na, and Ca compared to the control treatment. The maximum value of K was related to the concentration of 8 g/l of shrimp and eggplant biochar and the maximum value of N was obtained by applying 8 g/l of shrimp biochar. In addition, the increase in the concentration of the two types of biochar indicates an increase in K and N values. The lowest CE value was obtained by applying 8 g/l of eggplant biochar. Based on the results obtained, shrimp and eggplant biochar waste are suggested in the sand soil amendment.

Butter is a type of dairy product made of sweet cream or sour cream. It is a perishable food that can be spoiled due to chemical changes during storage. Rancidity is one of the main problems caused by lipolysis and oxidation of fatty acids, which cause off-flavor and reduce the nutritional quality of butter. By adding low concentrations of antioxidant compounds, autooxidation can be prevented or delayed. It is also possible to increase the shelf life of butter by adding antioxidants. However, the carcinogenic effect of some synthetic antioxidants and consumer preference has led manufacturers to use more natural antioxidants. Chia seeds contain significant amounts of protein, fat, carbohydrates, minerals, and vitamins. Moreover, many bioactive compounds with high antioxidant potential are found in chia seeds such as phenolic acids, flavonoids, tocopherols, and sterols. Therefore, the present study was conducted to investigate the effects of chia seed extract in sweet cream butter to improve its chemical and sensory properties during refrigeration storage. 

For this purpose, the alcoholic extract of chia seed was prepared by adding chia seed powder to 70% ethanol (5% w/v) with stirring for 24 h, at room temperature. The filtered extracts were concentrated with a rotary evaporator. The concentrated mixture was dried in an oven at 40 °C and kept in an amber glass container in the refrigerator at 4 °C until the experiment was performed. Total phenolics content and antioxidant activity of chia seed extract were evaluated by the Folin–Ciocalteu colorimetric method using gallic acid as standard and for free radical scavenging ability by DPPH (2,2-diphenyl-1-picryl-hydrazyl) method, respectively. Then, chia seed extract was added to butter with different percentages (0.05, 0.1, 0.25, and 0.5%) and its effects on chemical properties including acidity, acid value, peroxide value, and thiobarbituric acid were evaluated for two months at 15-day intervals in refrigerated storage. Also, sensory properties including color, odor, taste, texture, and overall acceptance of butter samples were assessed using 15 untrained evaluators based on a 5-point hedonic test as above conditions. The results were reported as means± standard deviation and they were analyzed with analysis of variance using the software SPSS version 14. Statistical differences were analyzed by Duncan’s multiple range test (p<0.05). 

The results of total polyphenols content were 1108.78 ± 111.79 mg gallic acid per 100 g of extract and radical scavenging activity of chia seed extract in the concentration range of 4 to 20% was 35.17 ± 0.47 to 64.92 ± 2.95%. Also, the efficient concentration (EC50) of chia seed extract was 12.13 ± 0.59 mg/L in this study. It is known that the smaller the EC50, it will be the greater the antioxidant or free radical scavenging activity. According to the results, it was found that the concentration of chia extract has a significant effect on free radical scavenging (p<0.05) so that with increasing the concentration of the extract, its inhibitory properties increased. The results showed that the addition of different concentrations of chia seed extract and storage time were significant on the acidity and acid value of butter samples so that with increasing the amount of chia seed extract in treatments, the amounts of acidity and acid value increased significantly (p<0.05). Also, the acidity and acid value in all samples of butter increased significantly with increasing storage time during refrigeration (p<0.05). However, the amount of these two indices in treatments containing chia extract increased at a slower rate than the control sample during storage time, which could be due to the effect of phenolic compounds in chia seed extract in controlling the activity of lipolytic enzymes. Moreover, the results revealed that with increasing the concentration of the chia seed extract from the 15th day to the end of the storage period, the amounts of peroxide value and thiobarbituric acid of butter treatments significantly decreased compared to the control sample (p<0.05). This is due to the antioxidant effects of phenolic compounds in chia seed extract that delay the oxidation process. In this study, all chemical indices increased significantly during the storage time (p<0.05). All the samples in evaluated sensory properties were significantly different from the control sample (except odor) during 60 days of storage (p<0.05), in this way treatments had better sensory scores in color and taste properties compared to the control. In general, a concentration of 0.5% chia extract delayed oxidative damage, but in terms of sensory evaluation, a treatment containing 0.25% chia extract is selected and introduced as the most desirable treatment.

The role of rangelands in the production of livestock products is important in terms of animal feed production. The value is two-thirds of the total cost of production in different livestock farming units. Rangeland managers consider livestock performance to be the ultimate result of the quality of the rangelands forage. Forage quality is defined as the ability to produce optimal level of livestock yields (meat, milk and wool production). The nutritional value of forage indicates the amount of energy and nutrients available to the animal. The purpose of this study was to determine the minerals and nutritional value of Tanacetum chiliophyllum Sch.Bip. and Potentilla reptans L. (dominant species of region) during three phenological stages (vegetative, flowering, seeding) and in two geographical directions of rangelands in Shoghal Darreh rangelands, Namin County of Ardabil province.

Two sites in the Shoghal-dareh area of Namin county in Ardebil province were selected for sampling. The area is in the vicinity of Caspian Sea. Humadity of the area links to the Sea, the West Alborz Mountain. Samples were randomly collected from 50 species. Dried specimens were taken into laboratory for the following, detemination of macro minerals (nitrate, calcium, phosphorus, nitrogen, sodium and potassium), micro minerals (iron, copper, zinc and manganese) and chemical properties (ADF, NDF, dry matter, crude fat, crude ash, and crude protein) using standard laboratory methods at different vegetative stages.

The results were compared using compare mean for statistical analysis and showed that the differences between T. chiliophyllum and P. reptans in potassium, calcium, nitrate, phosphorus, zinc, copper and manganese were significant (P<0.01) and in iron and ash they were significant (P<0.05). Phenological stages made a significant difference (P<0.01) in iron, zinc, manganese and fat. Aspect made a significant difference (P<0.05) in crude protein, dry matter, NDF, iron, calcium and nitrate. According to the results, the amount of macro elements, micro and crude protein levels in different stages of growth were lower than critical and the amount of dry matter was higher than the critical. These results indicate the importance of the role of intrinsic characteristics, growth stage and environmental conditions in determining forage quality characteristics.

The results of this study confirm that plant performance in ecosystems is affected by various factors such as species, aspect and growth stage. Each of these factors can have a significant impact on the quantity and quality of grassland plants. Therefore, studies on the impact of different environmental factors and growth stages needed to enable actuality-based management planning to exploit rangelands properly. The results of comparison of forage quality of two species showed that P. reptans had higher forage value than T. chiliophyllum. It is suggested that grazing systems should operate in such away that while maintaining the rangeland status, the livestock function could be kept at a favorable level.

Cereals are one of the first known human foods that have long played an important role in the economics and nutrition of the world's people, especially in developing countries, since ancient times. One of the sweetest donut wheat products is the largest breakfast breakfast industry in the United States And after potato crops, it is the most consumed among all kinds of snacks (Zolfaghari 2010). The use of appropriate antioxidants is effective in delaying oxidation and extending the shelf life of food products. Consumers prefer natural antioxidants to their synthetic form. Among oilseeds, purslane is rich in omega-3 fatty acids (alpha-linoic acid) than other grains. Cinnamon is also one of the most important spice plants that has healing properties and has antimicrobial and nutritional properties in the food industry. It is used as an antioxidant and has an excellent flavor quality. Donut is a flour-based pastry made from frying fresh or fermented dough in oil and used as a pastry, dessert or dessert (National Iranian Standards Organization, National Standard No. 16980). In another study of the conquest of Kazemi et al., (2012), the effects of adding Purslane and Flaxseed Powdered Seeds and their mixtures alone in 5, 10, 15, 20% to wheat flour on the sensory and chemical properties of bread flour samples And fortified bread such as oil percentage, linolenic acid, tocopherols and peroxide number were studied. The results showed that with increasing grain powder percentage, linolenic acid content of flour and bread samples increased to 20% in flour and bread samples. Adding grain powder caused a significant change in the peroxide values of flour and bread samples. The highest amount of β + tocopherol was obtained in control and 20% purslane oil. In terms of sensory characteristics, the highest score of the final score was for the 10% of the purslane and the 5% of the flax.

The ingredients used along with purslane seed powder and cinnamon essential oil include wheat flour, sugar, oil, egg, water, salt, purslane, cinnamon, enhancer, yeast, which were all purchased from Karaj market. The chemicals and solvents of the German brand Merck were obtained from the Tehran market. In order to prepare donuts, wheat flour plus the purslane seed powder purchased from the Karaji perfumes were thoroughly blended according to the treatments. Then the cinnamon essential oils (purchased from Tabriz, made by Spanish Airlines) were completely blended according to the treatments (0, 15, 20, 25%) by weight. Then, cinnamon essential oil was added to flour and potato according to treatments (0, 500, 600 ppm). The frying temperature was set to 180 ° C and the samples were gently placed in the fryer chamber. The donuts were cooled to room temperature for 30 minutes after frying.

According to the results, moisture content in the prepared treatments was reduced by adding cinnamon essential oil and flour. The reason for this increase is the hydrophilic nature of the pectin gum compounds found in the purslane seed powder. It also has a high percentage of fiber and a water retention capacity by the purslane that drains water. Protein content of the treatments increased with increasing amount of purslane flour and cinnamon essential oil. Since purslane flour and cinnamon essential oil are rich in protein content, adding it to donut flour increases the protein content of donut flour. The results showed that the percentage of fat increased with the addition of purslane flour and cinnamon essential oil. This is because the purslane grain is rich in linolenic acid, linoleic acid, palmitic acid, stearic acid and oleic acid, and the increase in fat in treatments containing 25% of purslane is due to the high amount of the same saturated fatty acids. The results show that increasing the purslane and cinnamon increased the fiber content in the treatments. All treatments showed an increase in the stability of the dough with the addition of purslane flour and cinnamon essential oil. This means that the valuable components of the purslane seed provide strong mobile connections with flour. The results showed that in all treatments due to addition of purslane flour, a decrease in the degree of loosening was observed. Addition of purslane flour showed an increase in pulp expansion time and valerimetric value. However, the addition of cinnamon essential oil at no level had any effect on these two indices. The reason for this increase is the tolerance of mixing of pulp with pulp, the concentration of gluten protein with fiber, as well as the reaction between fiber and gluten, which in turn affects the mixing properties. Increasing in the amount of Purslane seed oil and cinnamon essential oil in the treatments decreased the brightness index (index L) of the donuts and the red-green index (index a) significantly increased as well as the yellow-blue index (index b) The increase in the use of purslane flour decreased and the amount of cinnamon essential oil increased significantly. This is due to the addition of purslane seed powder, which reduces the brightness of the donut. By adding powdered purslane seed, the texture of the donuts becomes denser. The densest tissues in the donuts were obtained from 25% purslane flour treatment and 600 ppm essential oil both on the first day after baking and on the third day. The results showed that the amount of donut fiber was measured at three time points of 5, 15 and 30 days after production. The results of mean comparisons showed that the addition of purslane flour and cinnamon essential oil was added to the amount of donut fiber. The results showed that by adding flour and cinnamon powder, the results showed a decrease in all traits compared to the control treatment. The lowest score in terms of aroma, taste, porosity and softness was related to treatment of 25 in purslane flour and 600 ppm of cinnamon powder and the highest score was in non-consumption.

The results of these studies showed that purslane seed is a rich source of high nutritional value that can be used in donut production. Also, in the study of the use of purslane seed powder and cinnamon essence in donut formulation, the amount of protein, fat, fiber, pulp stability and total fiber content in donuts were increased compared to the control sample. Also, according to the results of the evaluation of the referees, samples containing 15% purslane powder and 600 ppm cinnamon essence were more acceptable.

In recent years, due to the increased awareness of the risk of cardiovascular diseases induced by the consumption of high-fat diets, remarkable attention has been given to reduce the fat level in foods and produce low-fat products. In this study, the three levels of soy protein isolate-cellulose nanofiber complex gel (5, 15, and 25%) and three levels of cellulose nanofiber: soy protein isolate ratio (1:5, 1:10, and 1:15) in the complex gel, were used as a fat substitute to produce a low-fat mayonnaise. The effect of oil substitution by the complex gel on physicochemical properties (moisture, pH, acidity and physical and thermal stability), texture, color, and sensory properties of the mayonnaise were evaluated. The results showed that rising oil substitution by the complex gel significantly (P<0.05) increased the moisture content and decreased the acidity, and physical and thermal stability of the mayonnaise. All the textural properties of mayonnaise, such as firmness, cohesiveness, consistency, and viscosity index was significantly reduced upon the oil substitution by the gel and this effect was more pronounced in samples containing higher gel concentrations. The color indices (L* and b* values) and sensory properties of the samples were decreased significantly, as well. According to the results of the present study, the soy protein isolate-cellulose nanofiber complex gel at 5% oil substitution, particularly the gel with nanofiber cellulose to protein the ratio of 1:5 has a high potential as a fat substitute to fabricate a low-fat mayonnaise with acceptable physical and thermal stabilities, textural, color, and sensory characteristics.

The aim of this research was to develop an antimicrobial active packaging for shelf life extension of button mushrooms (Agaricus bisporus). TiO2 nanoparticles at three levels of 0, 0.5 and 1.5% were added to the low density polyethylene (LDPE) film and nanocomposite films were produced by blowing extrusion method. These films were used for packaging of fresh mushrooms. Also, UV irradiation was used on the packaged samples for 15 min to stimulate the antimicrobial activity of the films. Evaluation of antimicrobial properties of films revealed that the inhibitory effect against growth of E. coli and S. aureus increased by increasing TiO2 content and also by UV irradiation. Mushroom samples were stored for 15 days at refrigerator and physicochemical and microbial tests were applied on them. Weight loss, decreasing of phenolic compounds and also losing of vitamin C were decreased by using nanocomposite films and this effect increased by increasing TiO2 content. Browning index and color difference with fresh mushroom was the lowest for 1.5% TiO2 loaded and UV irradiated samples. Microbial counts of mushrooms increased during storage but active films were able to control this increment. Generally, this research indicated that the using of TiO2 in the LDPE film as a non-contact active packaging along with UV irradiation is able to increase the shelf life of mushroom and preserve its quality attributes during the supply period.

Saffron is considered to be one of the most expensive agricultural products in the world. Saffron specific compounds including crocin, picrocrocin and safranal. Different drying methods, not only differ in energy consumption but also, influence the chemical and sensory properties of saffron. Accordingly, the current study was aimed to investigate the effect of different drying techniques on quality of saffron. The experiment was laid out as a completely randomized design with four replications at Ferdowsi University of Mashhad Faculty of Agriculture, Mashhad Iran in 2015, 2016 and 2017. Four different drying techniques i.e. traditional technique (shade dried at laboratory temperature), oven (at 40, 60 and 80° C), microwave (at 200, 400 and 600 watts), freeze (at -18° C for 5 h and then heating at 60±5 with evacuation intervals of 15, 10, 10 and 10 minutes) were considered as the treatments. Chemical tests were performed according to ISO 3632-2 (E) 1993 and safranal was measured using chromatography. The results indicated that chemical properties of stigma including moisture percentage, total ash, insoluble ash in acid and soluble extract in cold water and nitrogen are in accordance with Iranian National Standards. The maximum picrocrocin (140.66%) and safranal (42.64%) were obtained when stigmas were dried using microwave technique at 600 w. The maximum crocin percentage was related to freezing technique (299.64). The maximum (245.91) and minimum (88.15) safranal weight percentage were observed when freezing and traditional techniques were practiced. According to the results, although preserving all the qualitative features of saffron during drying process seems difficult, in order to achieve a higher level of quality, controlled methods such as microwave or freezing techniques are recommended.

 Doogh is a native beverage in Iran and has an import share in beverage industry. Also quality improvement is needs for this native industrialized product. Rheological Behavior in macro and micro scale are the most interesting properties affecting the quality of the food (kiani and et al 2008). The rheological characteristics indicate a possible use as a novel thickener. The dynamic viscosity of the dilute solution shows liquid behavior, and at higher concentrations, viscoelastic and gel behaviors (Razavi and et al 2014). Flow properties of food are determined for a number of purposes, such as quality control, understanding the structure, process engineering application and correlations with sensory evaluation. Also final properties of the product such as stability, texture and appearance are directly depending on food microstructure (kiani and et al 2008). The major problem with this product is phase separation during storage, due to the low pH and aggregation of casein may be seen frequently in   doogh (soltani   and et al 2012). Hydrocolloids have been widely used in textural stabilization of fermented milk products (Koksoy and   Kilic 2004). Gums from seeds are now becoming important additives in the food industry. According to the increasing demand for hydrocolloids, with specific functionality in the recent years, finding new hydrocolloid sources with appropriate properties is an active area of study. Among commercial gums, the hydrocolloids from seeds are still used extremely in food formulations because of their appropriate price, easy availability and proper functionality (Naji-Tabasi and et al 2011). Cress seed gum exists in the envelope alongside the outer layer of the seeds of garden cress (Lepidium sativum L.) plant The seeds consist of 6.5–15% of the mucilage, which contains cellulose (18.3%) and uronic acid containing polysaccharides. Cress seed gum offers a wide variety of food applications because of its yield stress, pseudoplasticity and thixotropy behavior. It is stable in salts (NaCl and CaCl2) and over a wide range of pH’s, with a synergic effect of added sugars (sucrose and lactose) on its flow behavior. It offers applications in emulsifying, emulsion stabilization and foaming properties. It is also stable on heating, cooling and freezing (Razavi and et al 2014).  In this study effect of cress seed mucilage was investigated as a native gum and doogh stabilizer during 28-days storage period at a refrigerated temperature of 5ºC.

In this experiment, Cress seed and yogurt (0.5% fat with acidity 134°D) were bought from herbal medicinal shop and dairy products company (Laleh Sari –Iran) respectively. Then, extracts of dry cress seeds were prepared. Briefly, cress seed was soaked in preheated de-ionized water at a water/seed ratio of 30:1. 0.1 mol /L NaOH solution was used to adjust the pH to 10. The slurry was stirred continuously for about 15 minutes in constant temperature (35˚C). An extractor with a rotating rough plate was employed to cut the gum layer off the seed. This degummed seeds were discarded; finally, the slurry was dried with the 60˚C air forced oven and milled to powders. They were kept in cool and dry condition (Behnia and et al 2013). The gum was then randomly assigned to treatment groups (0, 0.01, 0.1, 0.3 and 0.5%). Preparation of doogh, after dissolution the mucilage in deionized water (Temperature of 80°C for 10 minutes) by adding 0.7% salt, 40 % yogurt was added to the stabilizer mixture and salt then finally product was homogenized with the Ultratorex Homogenizer (11000 rpm for 30 s in 60∘</sup>C) and doogh without stabilizer was considered as a control sample. Then, viscosity, zeta potential, stability, sensory and chemical properties doogh   samples   were measured.

 The statistical analysis of results showed that the doogh samples with 0.5% stabilizer at a low shear rate had higher viscosity in comparison with the control and other samples (P<0.05) (fig 1), The samples showed a pseudo- plastic behavior by increasing the shear rate (Feyzabadi et al. 2014) and This result was in agreement with the finding of (Razavi and et al 2014); that is the cress seed extract shows a newtonian below 0.1%. However, at highers concentrations there is a pronounced shear thin at higher concentrations there is a pronounced shear thinning behavior in steady shear measurement and viscoelastic and weak gel type behaviors in dynamics tests.  Its viscosity depends on many factors such as shear rate, temperature, time, pH, biopolymer concentration.  The addition of cress seed mucilage had a significant (P<0.05) change on the titratable acidity of doogh samples but pH no changed significant these results maybe because of this IR-FT polymer spectrum of cress seed gum polymer showed that the polymer consists of carbohydrates with carboxyl and hydroxyl functional groups (Karazhiyan and et al. 2010) (Table 1). The doogh samples with 0.3 and 0.5% concentration stabilizer had highest stability during storage time (fig 2).  In other study intuitively the link between high viscosity and good physical stability is obvious and this view suffices for many applications (Syrbe and   et   al. 1998) and Findings from the study by Foroughiniaa et al (2007)., Gum tragacantin was the most effective, resulting in full stability of Doogh at a concentration of about 0.3%.  Based on the sensory evaluation results, the consistency score of the samples increased with increasing gum concentration up to 0.3% compared to the control sample, but the difference in concentration of 0.5% with the control was not significant. Apparently that is usually the absolute value of zeta potential in milk products below 25 mV. Due to the noticeable changes in the zeta potential in the samples, electrostatic repulsion plays an essential and inescapable role in stabilization (Azarikia and et al 2009). The   zeta potential was negative   because of anionic nature of the mucilage   that is - 10.78 ±.19 mv. The higher the numerical value of the zeta potential in the formulation containing gum, the lower the repulsive force between the droplets and their less tendency to stick together, leaving the droplets together to stabilize the system (Mirmajidi et al 2016).

The results showed that the addition of mucilage seeds to the concentration of 0.1% on day 28th during storage caused a significant increase in the stability of the doogh samples (62%) and the concentration of 0.3 and 0.5% resulted in complete stability of the samples. The maximum apparent viscosity in samples containing mucilage seed was 0.5% and then 0.3%. Since the highest consistency rating was observed in the sensory evaluation of the samples containing 3%   cress seed mucilage and also its complete stability compared to the control sample, this   concentration is recommended as the most appropriate level.

In this study, the effect of different inoculum concentrations of E. faecium subsp. faecium strains on chemical, microbial and sensory properties of doogh was evaluated during two months of storage at 4 and 25°C. As compared with the control samples, samples containingstrain 1 of E. faecium subsp. faeciumand strain 2 of E. faeciumsubsp. faeciumat concentrations of 106 and 108 cfu/ml showed that decreasing of pH and increasing of acidity in the first month of storage.Also, inoculated samples of doogh with E. faecium subsp. faecium strains showed a significant decrease (p˂0.05) in the enumeration of molds and yeasts, coliform and mesophilic microorganisms at both storage temperatures (4 and 25°C). Among the samples, inoculated doogh sample with strains of E. faecium subsp. faecium with concentration of 108 cfu/ml was more effective in reducing the unwanted microbial load. Samples of inoculated doogh with concentration of 108 cfu/ml at 4 °C had an acceptable shelf life up to 50 days, while it was 40 days for the same control sample counterpart. Sensory evaluation showed that inoculated doogh samples were more acceptable than control doogh samples stored at 4°C. Generally, the E. faecium subsp. faecium strains, due to more decreasing of pH and higher acidification, reduced microbial load, and have a positive effect on sensory properties then can be used as a co-culture in the production of fermentation dairy products.

In the current study, the percentages of 0, 0.25, 0.5, 0.75, 1, 1.25, 1.75 and 2% whey powder were used for yoghurt production. The physicochemical, sensory and microbial properties of samples were analyzed at 1 and 14 day of storage at 4°C. Chemical analysis showed that the higher whey powder decreased protein, pH and moisture content, while the amount of ash, acidity and reducing sugar increased. Based on the results of sensory evaluation, the highest sensory scores were obtained by replacing 0.5 and 0.75% whey powder (samples 2 and 3). This ratio can be used to reduce production costs. In addition, the microbial analysis illustrated that the samples were prepared from higher ratios of whey powder, the counts of S. thermophilus and L. delbrueckii were higher than the other samples.

Salad dressings are food emulsions important in our daily diet, but conventional salad dressings have high amounts of cholesterol and saturated fatty acids because of egg yolk in their formulations. This study investigated the physicochemical and antioxidant properties of the salad dressing without egg yolk. Oil-in-water emulsions were prepared with virgin olive oil and apple vinegar stabilized with various percentages of xanthan (T1: 0.25%, T2: 0.5%. T3: 0.75%).Characteristics including phases separation, pH, acidity, free fatty acids, total phenolic compounds, and DPPH free radical control inhibition were measured and the sensory properties of the prepared sauces were evaluated. Results showed that all samples within 90 days preservation at 4°c was not observed phase separation during storage. pH, acidity and free fatty acid all samples were in the range of Iranian National Standard and they were within this limit during storage too. The ranges of total phenolic compounds and the DPPH test indicated in salad dressings are (44 – 52 mg per kg) and (89 - 92 percent) respectively.Samples containing 0.5% and 0.75% Xanthan received the highest score of sensory evaluators. Results showed that T2 and T1 had the optimum physicochemical and oxidative properties and can be a proper egg yolk free salad dressing to introduce to the market.

Organic residues processing and their reversion to soil is helpful to build up a sustainable agriculture. Biochar is product of organic residue pyrolysis. Biochar chemical and physical characteristics are significantly affected by pyrolysis temperatures and its feedstocks. Therefore an experiment was conducted to evalute some properties of biochar produced from four feedstocks viz: sugarcane bagasse, rice straw, wood sawdust and conocarpus leaves, which processed by three pyrolysis temperatures vis: 400, 700 and 900°C .The treatments replecated three time and laid out in a factorial experiment with the completely randomized design. Results showed that each group of treatments separatelye as well as their interaction had significantly different effect on biochar pH, EC, CEC, specific surface area, C/N ratio and total element concentration as well as pb and cationic micronutrients availability. Increasing the pyrolysis temperature from 400 to 900°C, decreased CEC in biochar drived from rice straw, conocarpus leaves, sugarcane bagasse and wood sawdust by 73/9, 37/7, 36/0 and 21/9 cmol﹈, respectively. But increasing temperature from 400 to 900°C, improved specific surface area of bagasse, rice straw, sawdust and conocarpus leaves biochar by 153/3, 241/1, 283/9 and 21/2 m2/g, respectively. It is suggested that at pyrolysis temperatures of 400°C with prioritize of biochar derived from conocarpus leaves, 2- rice straw, 3- sugarcane bagasse and 4- wood sawdust can be used to improve cation exchange capacity as well as improving available nutrients reservoir.

Due to the insufficient suitable agricultural land and the large extent of saline-sodic soil across the world, the reclamation of the salt affected soils is necessary. Studies indicate that the addition of biochars to the soils improves their qualities, increases crop yield, and reduces salinity stresses. In the present study, the effects of adding various biochars on some chemical characteristics, including the concentration of soluble cations and anions of saline-sodic soil with clay-loam texture, which was taken from the Kafoun region in Mazandaran province, were investigated. Several kinds of simple and acidic biochars were produced from agricultural residues (rice straw) and wood factory waste (dicer) at 300 ° C and added to saline-sodic soil in three levels 0, (2.5, and 5%). The results showed that the rice straw biochar reduced the soil pH more than the biochar obtained from dicer. It was also understood that dicer biochar reduced the amount of soil EC, SAR, soluble sodium, potassium, calcium, and chloride. However, the rice straw biochar, acidic rice straw biochar, and acidic dicer biochar increased the amounts of those criteria and elements. Ultimately, it can be concluded that only the dicer biochar should be added to saline- sodic soil, in the absence of leaching and drainage.

This research aims to investigate the effects of freezing and frozen storage at -18°C on the chemical and microbial features of edible tissue of Lutjanus johnii. 30 samples of fish with average weight and length of 708 g and 35 cm were obtained from the fish market of Bushehr seaport in 2015 and were stored for 180 days in a freezer. The results of this research indicated that the amounts of crude protein, crude fat, ash and moisture of fresh samples were 15.87, 4.50, 2.37, and 77.72% respectively, whereas these amounts were changed to 15.57, 4.02, 3.00 and 77.12% respectively after 180 days of frozen storage. The amounts of pH, total volatile nitrogen and peroxide of fresh samples were 5.59, 14.36 mg N2/100g and 0.77 meq O2/kg respectively, whereas these amounts were changed to 6.85, 19.63 mg N2/100g and 1.97 meq O2/kg respectively after 180 days of frozen storage. Microbial analysis showed that total bacterial count in fresh sample was 3.00 log CFU/g that was changed to 3.47 log CFU/g after 180 days of frozen storage. According to these results and by comparing the results with the standards, it can be concluded that the nutritional value of this fish was not noticeably decreased after 180 days of frozen storage.

Background and goal: Yogurt is the most consumed fermentative milk product that exposures to spoilage and quality loss like another dairy products. It is necessary to improve its production process and increasing shelf life and quality of this product.
In this study, Allium Canadanse powder (ACP) was used in 5 levels: 0 (control sample), 0.5, 1.0, 1.5 and 2.0% for the purpose of increasing stirred yoghurt quality and shelf life. DPPH reagent, and kjeldahl, gerber, furnacing and titration methods were used to determine antioxidant activity, protein, fat, ash and acidity contetnts. textural and sensory characteristics were evaluated by texture analyzer instrument and panelists, respectively.
ACP extract had IC50 equal to 4752.5 µg/g. Protein, ash, dry matter contents, and acidity of yoghurt samples were increased and fat and water holding capacity contents were decreased by increasing the ACP level, significantly. There was not any effect of ACP addition on textural parameters, except stringiness, which was decreased by ACP level more than 1.0%. Maximum overall acceptability of yoghurt samples was related to the sample with 1.0 % ACP and more percentages showed undesirable effect on sensory properties.
According to the results, ACP addition in 1.0% level could improve properties of yoghurt and produce a new product.

In this research, strained yoghurt has produced by draining set type yoghurt which has made of cow milk in cloth-sacks. To improve the rheological properties of strained yoghurt, Amaranthus cruentus seed's powder (1%, 3% and 6% ) has added to the samples. The chemical, microbiological, rheological and sensory properties of strained yoghurt (which has been kept in 6±1 °C for 21 days) were determined. The percentage of crude fiber and mineral materials of the rich samples in relation to the percentage of Amaranthus cruentu's powder increased significantly in proportion to the control sample (p