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Poultry should be stored in appropriate conditions to prevent its fast spoilage. Using antimicrobial coatings is considered as one of the methods to preserve this product. In this study, Chitosan and Chitosan-Nisin coatings were examined under refrigerated conditions at a temperature of 4 C. The samples were packed in uncoated as the control, Chitosan coating, and Chitosan-Nisin coating groups. The chicken fillets were tested for microbial (total bacterial count, Salmonella count, and staphylococcus aureus coagulase) and physicochemical (pH, color, and texture) features on the first, third, fifth, and seventh days of storage. Based on the results, the Chitosan coating increased the shelf life of fresh chicken under refrigerated conditions b
Accepted: 26 April 2020 ABSTRACT: Sterols due to their properties might be considered as valuable products to be employed in food, pharmaceutical and cosmetic industries. Vegetable oils, namely canola, soyabean and sunflower seed oils, contain considerable quantities of phytosterols, mainly β–sitosterol. The aim of this research is to determine the effect of refining operations, particularly deodorization on this valuable class of compounds. Three popular and common vegetable oils were sourced from local refineries and were subjected to neutralization, bleaching and deodorization procedures. The sterols were determined by saponification of the oils followed by extraction of the nonsaponifiable matter, and isolation of sterols by TLC and
In this research, the potential of the electrospraying technique was used for encapsulation of curcumin in natural polymers such as Whey Protein Isolate (WPI) and mixture of WPI/β-CycloDextrin (β-CD). The encapsulated particles were physicochemically characterized and curcumin release profile was evaluated. At WPI concentration of 25%, more uniform particles were formed and most of them were smaller than 0.7 ?m in diameter. The encapsulation efficiency of curcumin in WPI and WPI/β-CD solutions was determined as 45.4% and 53.6%, respectively. Differential Scanning Calorimetry (DSC) and ThermoGravimetric Analysis (TGA) of the obtained encapsulated curcumin revealed that WPI and WPI/β-CD polymers could not increase thermal stability of cur
Pasta is one of the most popular foods consumed in the world because of its low price, easy cooking and good taste. It is rich in calories (complex carbohydrates), but it is poor in dietary fibers, minerals, phenolic compounds and vitamins. Due to the limited number of raw materials in pasta production, its popularity among all segments of society as well as the simple production process, it can be used as a suitable carrier for enrichment. In this study, the effect of pasta enrichment using fruits and vegetables on physicochemical and nutritional properties of the pasta was investigated. The results of this study showed that the addition of vegetables and fruits to formulation of past considerably increased content of bioactive compounds s
Addressing language learning motivation, D?rnyei’s second language (L2) Motivational Self-system (L2MSS) theory consists of three components:(1) Ideal L2 self which refers to all the language-related characteristics a person wishes to have in the future,(2) Ought-to L2 self which concerns the language-related attributes that one believes one ought to possess, and (3) L2 learning experience which concerns the immediate language learning environment and experience. Building on this theory, this mixed methods study investigated third language Motivational Self-system (L3MSS) of 40 Iranian EFL teachers, as successful EFL learners (25 EFL teachers with university education in TEFL and 15 EFL teachers with language learning experience in langua
English as a Foreign Language (EFL) learners may not appreciate writing and even perform poorly in writing tasks partly due to what feelings they harbor toward such tasks. This study explored the relative effects of three degrees of writing task complexity based on resource directing dimensions of complexity on EFL learners' task motivation. Participants were 64 intermediate EFL learners at a language school in Baneh, Kurdistan, Iran, and were randomly assigned to one of the three groups: low complexity group, medium complexity group, and high complexity group. After completing the tasks, they filled in a task motivation questionnaire. The results showed that perceived relevance as a dimension of task motivation was higher in medium complex
Background & Objective: Nowadays, due to the epidemic of sports supplements, the effects of these supplements on total antioxidant capacity require analysis and evaluation. Therefore, the purpose of the present study is the effect of L-Arginine supplementation on indices of delayed-onset muscle soreness after one-session exhaustive aerobic training in inactive men.Materials & Methods: The population of this quasi-experimental are 20 male that were selected on a voluntary basis. The samples were randomly divided into two groups of L-arginine (n= 10) and placebo (n= 10). The subjects participated in three phases of aerobic activity. Blood samples were collected during the first phase before and after aerobic test, but in the second and third
Objective: The main purpose of this study is to predict behavior problems by language development and secure attachment based on mediation role of self-regulation in cochlear implanted children. Method: In this correlation study 114 available cochlear implanted children in the age range of 3-7 years that at least one year has passed from the Cochlear Implant program were selected with available sampling method. Test of language development (Newcomer and Hammill, 1997), and Structured Observation of Behavioral Regulation (Ponitz and et al, 2008) were administered on children, and their mothers responded to Private speech scale (Amraei, 2016) and Preschool Children Behavioral Disorder (Shahim and Yousefi, 1999). Path analysis was employed in
In recent decade, many efforts have been conducted to apply biodegradable coatings rather than synthetic polymers. The present study was conducted to evaluate different percentages (0, 25, 50, 75 and 100 percent) of CMC with gelatin and to study the physical and mechanical characteristics of produced films as well as select the optimized film. Based on the results of transparency test, the highest and lowest transparency was belonged to 100% CMC and 100% gelatin, respectively. Increase of gelatin had significant (p< 0.05) and positive effects on solubility of the film so that increasing CMC resulted in reduction of solubility. Steam diffusion considered as an eminent factor in packaging showed that there was observed increasing resistance i
The aim of this study was the application of different approaches to enzyme utilization for the extraction of barley bran dietary fiber based on released degraded compounds such as maltose and tyrosine as indicators of starch and protein removal. As barley bran composition and enzyme activities differ in various conditions, it was necessary to set up a technique to identify the range of the factors to avoid their underestimation or overestimation. Enzyme concentrations, temperatures, and reaction times were considered as three extraction factors. Their sequential changes and simultaneous use had a considerable role in hydrolyzing the substrates and saving the time of enzymatic reactions, respectively. The highest starch removal (∼87%) was
According to the disadvantages of solid fats in baking products such as cakes in terms of Health, in this study, the effect of sesame oil and Psyllium seed mucilage were investigated on the physical properties of dough and textural properties of the cake. Fat replacement with sesame oil and emulsifier replacement with Psyllium seed mucilage in the formulation of oil cakes, were used in the ratio of 0, 50 and 100%. Moisture, protein, gluten and flour particle size measurements for flour, acidity, peroxide, melting point and iodine index measurements for shortening and sesame oil based on national standards and determining the dough special density and viscosity and the volume and texture of the produced cakes test were conducted on the cake
The aim of this study was to evaluate the effects of inulin (IN) and resistant dextrin (RD) as fat replacer and prebiotic on gluten-free biscuit and its dough. To make the gluten-free biscuits, we used rice flour, corn flour and corn starch in the proportion of 3: 1: 1, respectively. The influence of prebiotics on the dough properties was studied via texture profile analysis including firmness, cohesiveness, adhesiveness, gumminess and springiness. Biscuit quality was assessed by spreading behavior, texture and surface characteristics, chemical properties, and sensory evaluation. Compared to the control, a significant increase in firmness (17.04 N to 52.85 N), cohesiveness (0.49 to 0.65) and gumminess (8.45 N to 32.71 N) of dough (except RD
One way to protect food and nutrients is to use gamma irradiation. Gamma rays are capable of influencing fatty acids, thus, this research was carried out to test the impact of using gamma rays on pistachio stored for six months and to determine the optimal effective dose of gamma with no negative impact on the amount of fatty acids in different types of pistachios. Three doses including 3, 5, and 9 kGy of gamma rays were used to protect and store different pistachios in Kerman. After being exposed to gamma rays, the pistachios were stored for six months in a storehouse at 5 C and (9-43%) RH. Every three months, the samples were analyzed. The greatest amount of oleic acid was found in Ahmad Aghaei pistachio type (62.08%) followed by Ohadi (6
Introduction: Theory of mind (ToM), or the understanding of others' thoughts and feelings and their behavioral consequences, has been extensively studied in hearing typically developing preschool children over several decades, including research demonstrating the influence of ToM on preschool children's social lives. Hearing impairment is common type of sensory loss in children. Literature indicates that children with hearing impairment deficit in social, cognitive, and communicate skills. Aim: This study performed to compare ToM of cochlear-implanted first-and second-generation deaf children. Methodology: This research is causal comparative. All 15 deaf children with deaf parent selected from Baqiyatallah Cochlear Implant (CI) Center. Henc
Pistachio has been considered as an ancient valuable nut, and is famous as the king of nuts. The nutritional value, taste, digestibility, high level of calories, vitamins and minerals are among characteristics which make pistachio superior to other nuts. Over the last five years, more than 50 percent of the pistachio all over the world, with the annual average of 120,000 tons, has had its source in Iran, with an estimated waste of 30,000 tons. This research used pistachio paste, date powder, milk powder, vanilla, and monoglyceride in different portions as the ingredients of chocolate breakfast. Following chocolate breakfast preparation, it was properly-packed. Rheological properties of the samples were evaluated. In this regard, the viscosi
Celiac is life-long intolerance to the glidin fraction of wheat and the prolamins of rye (secalins), barley (hordeins) and possibly oats (avidins). The most challenging products to formulate and produce are gluten-free bread and pasta, as gluten is their structure-building protein. The purpose of this research was to evaluate effect of Hydroxy Propyl Methyl Cellulose (HPMC) gum and Microbial Transglutaminase (MTGase) enzyme on farinograph properties of dough and quality characteristics of pasta. For this purpose HPMC at three levels (1%, 1.5%, 2%) and MTGase at three levels (0.3%, 0.5%, 0.7%) were added to formulation. Results showed that addition of HPMC and MTGase increased dough development time, decreased degree of dough softening, cook
To investigate the effect of edible coatings in retarding of bagutte bread staling, three types of coating formulations containing Sodium alginate, carboxymethyl cellulose and xanthan as hydrocolloids and sunflower oil, glycerol, water, starch and potassium sorbate were used for coating of baguette bread and The effect of these coatings on retarding of staling after 1, 2 and 3 days of storage was investigated. The obtained results revealed that after 1 day of storage the mentioned coatings presented bread with similar freshness to that of control [fresh sample]. After 2 days of storage, sodium alginate and xanthan coated samples acted similar in retarding of staling and after 3 days of storage, all the coatings did not have any significant
Sourdough fermentation by lactic acid bacteria and baker's yeast with acidification of dough and producing lactic acid and acetic acid has significant effects on quality characteristics of bread. Application of liquid sourdough in bakery industry has attracted much attention due to higher dough yield, ease of transition and one-step process in order to achieve desired texture and flavor characteristics in final product. In the research, Response surface liquid methodology was used to optimize sourdough fermentation for increased acidification. Fermentation time (5.3-18.7 hrs.), temperature (21.6-38.4 o C), and dough yield (249.6-350.4) were considered as independent factors according to central composite design and their effects were studie