mohammadjavad shakouri

Today, consumers' desire for beneficial food products such as probiotic drinks is increasing, therefore, in this research, the production of a beneficial synbiotic dairy drink based on milk, Ganoderma extract and Lactobacillus casei azad and capsules has been done. In the first phase of extracting ganoderma by percolation method, in the second phase of encapsulation of probiotic bacteria and in the third phase, a beneficial dairy drink was produced. Statistical analysis was performed using spss V.25 software at the level of probability (p ≥ 0.05). The results of this research showed that the average hydrolysis of milk protein increased until 40 hours and then decreased until 120 hours.The sensory evaluation of the aroma score in some of the drink treatments showed a statistically significant difference, so that the drink containing Ganoderma extract and Lactobacillus casei capsules had the highest and the drink prepared from the extract alone had the lowest aroma score. The pH analysis showed that lactic bacteria At the end of the logarithmic growth period, the pH has been reduced to 4.5, which is important from a technological point of view and preventing the growth of other unwanted microorganisms. Also, the results of total bacterial count, Escherichia coli and Staphylococcus aureus bacteria count were negative and no growth was observed. Therefore, it can be said that the ultra-beneficial dairy drink produced in this research is a product with an average shelf life and can be offered for 30 days in the best case to have the most health benefits

Enterococci are the most frequent bacterial strains in dairy products and other food products. Although they have a number of technological features such as bacteriocin production, probiotic properties and usefulness in dairy technology, there is no general agreement regarding the pathogenic risks and health threats posed by them as food pathogens. The pathogenic potential of lactic acid bacteria including enterococci in human clinical infections and their association with endocarditis has recently become a challenging issue. This study describes the available information related to microbial ecology, biochemical characteristics, production of bacteriocins against Listeria monocytogenes and pathogenic potential of enterococci isolated from different dairy products.

It is necessary to determine the thermophysical properties of the various types of agricultural products in order to control thermal operations, as well as processes such as drying, freezing, cooling, and pasteurization. Moreover, most of the products' thermophysical properties vary by the temperature changes and the percentage of water content. Therefore, the mathematical models expressing the relationship of these properties serve as a beneficial tool for designing automatic processes and equipment. The present research entails the examination of the impact of four levels of soluble solid content 15, 20, 25, and 30 %, and nine levels of temperature 28.6, 35.4, 40.5, 47.6, 56.1, 63.3, 72.3, 83.2, and 90 °C on the thermophysical properties of lime juice including density, specific heat, thermal conductivity coefficient, and thermal diffusivity coefficient. Based on the results, soluble solid content and temperature had a significant impact (p≤ 0.05) on the thermophysical properties of lime juice. By increasing the percentage of the soluble solid content, the properties such as specific heat (from 3321 to 2897 J/kg°C), thermal conductivity coefficient (from 0.69 to 0.54 W/m°C), and thermal diffusivity coefficient (from 2.10×10-7 to 1.61×10-7 m2/s) decreased but the density was increased (from 1013 to 1057 kg/m3). Furthermore, by increasing the temperature, the values of specific heat, thermal conductivity coefficient, and thermal diffusivity coefficient increased but the density was decreased. Consequently, to model the thermophysical properties, the multivariable regression method and Matlab software were employed and the results of the examination were fitted. The coefficient of determination of linear models of density 0.94, specific heat 0.93, thermal conductivity, and thermal diffusivity 0.98. In accordance with the results, all thermophysical properties had a linear relationship with the independent variables such as temperature and soluble solid content. 

In this study, an optimal pH-sensitive intelligent film based on starch at the level of 1% w/v containing 0.1% potato starch nanocrystals and anthocyanin extracted from the Dutch rose plant (Rosa hybrida) at the level of 0.5% w/v was designed and used to determine the spoilage of chicken fillet at refrigerator temperature during 12 days of storage. The index of volatile nitrogen bases ¹ and thiobarbituric acid ² of chicken samples increased significantly during 12 days.
The results showed that the inoculation of the extract in the biofilm changed the total population of bacteria and psychrophilic bacteria in chicken fillets to below detectable levels within 8 and 12 days, respectively. The present study showed that the color change of the smart film at the end of the storage day corresponds to the microbial growth pattern and also the increase in TBA, TVB-N and pH, which is caused by the production of nitrogenous substances and alkaline compounds by mesophilic and psychrophilic bacteria.
Therefore, the film of potato starch nanocrystals/potato starch containing Dutch rose extract can be used as an indicator of the freshness of meat fillet.

In this study, the effect of broccoli coating with aloe vera gel (25% w / w) as a hydrocolloid compound with different concentrations of lemon essential oil (3% v / w, 3, 2, 1, 0) for 9 The day was examined at 4 ° C for physicochemical and microbial properties. In the present study, lemon essential oil was used as an additive to prepare aloe vera coating. Lemongrass essential oil was extracted by Clevenger and added to aloe vera gel. The results showed that the addition of essential oil to food coatings significantly reduced mesophilic bacteria during storage. Aloe vera gel / lemon essential oil coatings had a significant effect on weight loss. Also, coating the samples with aloe vera gel / lemon essential oil preserved the antioxidant properties of the samples. These properties indicate that coatings based on aloe vera gel / lemon balm essential oil are a good choice for the development of oral coatings.

Today, the increasing process of food waste and agricultural products is one of the serious challenges in the most countries, especially in developing countries, so one of the serious policies of governments in the food security is to reduce the waste and maintain the quality of agricultural products. So far, several methods have been used to measure the quality of agricultural products, only some of which are technically and industrially justified. Vis / NIR Spectrophotometry method is one of the methods that has been considered and used in evaluating the qualitative characteristics of agricultural products due to its high speed and accuracy. In this regard, in the present study, visible/near infrared Spectrophotometry was used to measure the qualitative changes and classification of K-Lime samples of lemon during the storage period (10, 20 and 30 days). In order to analyze the qualitative characteristics and classify the data extracted from NIR, the pattern recognition methods including principal component analysis (PCA), linear Discriminant analysis (LDA) and support vector machine (SVM) were used. The results showed that Visible/Near Infrared (Vis/NIR) Spectrophotometry was able to differentiate its lemon samples based on storage time. Although PCA, LDA and SVM methods were able to classify lemon samples with good accuracy according to qualitative characteristics, but LDA and SVM methods with 100% accuracy had better accuracy and fit. Also, according to the results, the quadratic function has been determined and introduced as the best function for constructing classification models by LDA and SVM methods.

Artemisia annua L. is one of the important herbal plants, which is applicable for some disease treatment such as, Cancer and Malaria. To consider the effect of biological and chemical fertilizers on Artemisia annua L. quantitative characteristics an experiment was carried out in factorial design in completely randomized design with 4 replications in a educational green house in Tehran. Treatments included chemical fertilizers (Nitrogen (N), Phosphorus (P)) in 4 levels (N0P0, N40P40, N80P40, N80P80) and biological fertilizers in 4 levels (control, Nitroxin, Bio-phosphorus and Vemricompost fertilizer. Results showed that using biological fertilizer, and increasing different levels of chemical fertilizers (N, P) had significant effect on under consideration characteristics. Means comparison showed that biological fertilizers application leads to significant increase in all under consideration features. Among biological fertilizer, Vemricompost treatments the most effective. Means comparison of applying different levels of chemical fertilizers indicated that N80P80 had the most increase in features. Interaction effect had different effects on those features.

Toast bread belongs to the bulk breads group. Recently in Iran bulk breads are considered to be the most popular bread. The quality of breads depends on the baking power of the flour, the time of fermentation, the amount of protein and the type of additives which had been added. In addition, the outcome of the baking flour can be compared by the characteristics of the flour, the type of industrial measures, the method of preparation and the dough preparation process. By considering the bread position in the diet of individuals, it is possible to increase the nutritional value of this product by using different additives, which fiber compounds can be from this group of substances. There are several reports that show the daily intake of fiber is lower than the recommended dose, which increases the incidence of various diseases such as obesity and diabetes. But in recent years, efforts have been made to increase the use of dietary fiber in various food sources due to its impact on the health of individuals. Therefore, in the present study, the effect of adding different levels of Oat and Psyllium fibers as new sources of dietary fiber was investigated in baking toast bread in comparison with the control sample.

Firstly, chemical tests were carried out on wheat flour which is used in the toast bread. Then the raw materials had been prepared according to the treatments for preparing the dough. The treatments consisted of ordinary toast as a control, toast bread containing 0.5% of oat and psyllium fiber according to the flour weight, toast bread containing 1 % of oat and psyllium fiber according to the flour weight, toast bread containing 1.5 % of oat and psyllium fiber according to the flour weight, and toast bread containing 2% of oat and psyllium fiber according to the flour weight, which were subjected to various tests including moisture, ash, protein, fat, fiber, pH, volumetric, texture analysis, colorimetric and sensory properties tests. To analyze the data, a completely randomized design was performed. The comparison of meanings was done by Duncan's multiple range test at a probability level of α = 5%.

According to the results of this study, with increasing levels of Oat and Psyillium fibers, most of the physicochemical properties of treatments such as moisture, ash, fiber, volume and L* were increased but the pH, protein, fat, color indexes of a* and b*, and the treatment of staling decreased compared to the control. The use of these fibers also improves most sensory characteristics such as porosity, texture, chewing ability, taste, color of the skin, color of the inside and aroma .

The treatments containing 2% of oat and psyllium fibers were introduced as the best treatment in this study. According to the results, it seems that oat and psyllium fibers can be used to improve the qualitative and organoleptic characteristics of the toast bread.

Abstract
Cake is one of the most important and high-quality cereal products and a product of wheat flour, depending on its type and the high fat and sugar content in its formulation, the continuous and prolonged consumption of this foodstuff, obesity and, consequently, problems for health creates.
So in this study, the effect of adding different concentrations of mango fiber (0, 0.5, 1, 1.5 and 2% by weight of flour) were examined on the qualitative properties of sponge cake such as moisture, ash, protein, fat, fiber, pH, volume, staling, colorimetric and sensory features. A completely randomized design was used to analyze experimental data and means were compared by Duncan's multiple range test (α = 5%). According to the results, by adding mango fiber, moisture content, ash, fiber, volume and L* were increased but protein, fat, staling and a* and b* were decreased. Also, all sensory characteristics such as porosity, texture, color, aroma, odor and taste were improved in treated sponge cakes compared with the control sample. Finally, the treatment containing 2% mango fiber was introduced as the best treatment than the other treatments.

Persian leek (Allium ampeloprasum) has a special place in Iraninan's food chain. Many accessions by different characteristics have been cultivated and adapted in different regions of Iran. In order to investigate the breeding of this vegetable, an experiment was conducted in a randomized complete block design in three replications. For this purpose, 7 accessions of Persian leeks were selected. Various growth regulator componds2, 4 D at 0, 2 and 4 mg/lit and BA with 0, 2 and 4 mg/l were used in culture medium. The treatments were done on unopened flowers' umbrella and embryogenesis, regeneration and callus percentages of micro samples and the number of haploid plants were measured. The results indicated that Shadegan accessions in culture medium including 4 mg/l BA and 2 mg/l D-4,2 had the highest Percentage of embryogenesis (12.81 %) and regeneration (12.6%). The highest percentage of callus (0.51%) and lowest percentage of callus (0.16%) have been observed in arak and shadegan accession, respectively. Out of 42525 flowers cultivated, 1001 embryo (2.35%), 972 regenerate (97.1%) and 946 plants (94.5%) have survived. Eventually, seven haploid plants were observed. The highest number of haploid was observed in culture medium with 4 mg /liters BA and 2 mg/liters 2.4.D. in Guilan accession.

Pepper is one of the nutrition demanding vegetable. In order to compare N fertilizer uptake and plant numbers per area unit, an experiment was conducted with replications. In which fertilizer was the main factor and included Ammonium nitrate in 7 levels (0, 80, 160, 240 kg /ha-1) and 40+40, 80+80, 120+120 kg/ha-1 (in 2 stages i.e. Half of these amounts appliedpre planting and the other half of itside dressed in flowering stage).The second factor (plant density) comprised of 3 levels (25000, 35000 and 50000). The data such as: fruit numbers per plot and per plant, plant’s height yield per plant, fruit weight and prematurity percentage were detemined. According to the results simple and interaction effects of factors on yield and fruit numbers were significant, but N fertilizer had no significant effect on plant’s height. Data means comparison showed that green pepper’s yield was 100% higher than the control when using 240 kg N ha-1. Resultsalso showed that by increasing the plant numbers per area unit, the yield of each plant and fruit numbers in each plant were decreased.