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In recent years a lot of researches have been carried out about sensitivity of the living organisms to magnetic fields and nanoparticles. Therefore, to evaluate the effect of the magnetic field and silver nanoparticles on photosynthetic pigments (chlorophyll a, chlorophyll b and carotenoids), proline, glycine betaine, soluble sugars and proteins, nitrate and nitrate reductase activity and protein electrophoresis pattern on Calendula officinalis L., in 2015 experiments were performed in the Department of Biology, University of Urmia. Seedlings were grown for 30 days in four treatments including: control, magnetic field with B = 3 mT for an hour per day, silver nanoparticles (50 ppm), and magnetic field (B = 3mT) plus silver nanoparticles (50 ppm). The results showed that plants treated with magnetic field, silver nanoparticles and magnetic field + silver nanoparticles photosynthetic pigments (chlorophyll a, chlorophyll b and carotenoids) content, compatible solutions content such as proteins and soluble sugar, proline andglycine betaine and nitrate content and nitrate reductase activity were significantly (P<0.05) increased compared to control group. Electrophoretic pattern of proteins investigated the maximum bands visible on gel electrophoresis were for treated groups with silver nanoparticles + magnetic field.

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The meat is susceptible to microbial and chemical contamination and microbial growth and lipid oxidation are the main causes of meat spoilag. Therefore the use of anti-oxidant and antimicrobial preservatives is essential. Allium Ursinum plant as a medicinal plant, duty to it's highly sulfur content has antioxidan and antimicrobial properies. In this research a solution of 3% Alginate containing 0, 0.5, 1 and 1.5% of Allium Ursinum extract coatings were investigaed to prolonge the shelf life of veal fillet in refrigerator condition. Veal fillets were coated with sodium alginate enriched by Allium Ursinum extract and mesophilic and psychrotrophic bacterial growth, moisture content, pH, TBA, PV and sensory characteristics evaluated for a period of 28 days periodically at 1, 7, 14, 21 and 28 days. The resulats of microbial assey showed that veal fillet coating with sodium alginate containing Allium Ursinum significantly decreased psychrophilic and mesophilic bacterial growth during 28 days storage at rfrigraed condition. Samples that coated with alginate coating- containning 1.5% Allium Ursinum extrac showed lower TBA, PV and pH values compared to control during the storage time. Samples treaed with sodium alginate containing 1% Allium Ursinum exract obatined the highest score of sensorial properties. According to the obtained results from the present study alginate-Allium Ursinum could be effective to increase the shelf life of veal fillet in refrigerated condition.

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In this research, the effects of whey protein concentrate based edible coatings containing different concentrations of natamycin and lysozyme–xanthan gum conjugate were investigated. For this purpose, Escherichia coli O157:H7 (as an indicator for gram negative bacteria and also resistant to commercial pasteurization), Staphylococcus aureus (as an indicator of gram-positive bacteria), and Penicillium chrysogenum were inoculated to ultrafiltrated white cheese surface and the microbial properties of cheese samples were evaluated during 28 days storing. The results showed that all coated treatments significantly reduced the growth of Penicillium chrysogenum. Natamycin-containing coatings have been more effective in reducing the mold population than lysozyme-xanthan-containing coatings. Coated samples containing 600 ppm lysozyme-xanthan reduced E. coli O157: H7 growth 2.09 log compared to control samples. Also, the growth rates of Staphylococcus aureus were lower in all samples treated with lysozyme-xanthan than control sample. The lowest growth rate of Staphylococcus aureus was observed in the coated sample containing 600 ppm lysozyme-xanthan on 28^th day, with a microbial population of 2.60 logarithms. Unlike other treatments, the growth rate of Staphylococcus aureus in the sample coated containing 600 ppm lysozyme-xanthan was descending over 28 days. The results of this study showed that whey protein based edible coating can be used as a carrier of natamycin and lysozyme-xanthan in optimal concentration, for increasing the microbial quality of UF cheese.

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Coffee Mix is one of the most popular instant drinks in the world, which is widely consumed. This product can cause nutritional problems due to the significant amount of sugar in the formulation. On the other hand, due to its beneficial properties, honey and ginger powder can be used in the instant coffee powder formula, to solve the anti-nutritional effects of sugar and to take advantage of the beneficial properties of ginger and honey powder. In this study, the effect of adding honey powder as a substitute for sugar in amounts of 0, 5, 10, 20, 30, and 35% of the consumed sugar and ginger powder in amounts of 0, 0.05, 0.1, 0.2, and 3 0.0 and 0.35% were added to the 3 in 1 instant coffee formulation and the physicochemical properties, phenolic compounds, antioxidant capacity and sensory properties and microbial properties of the coffee mixture were evaluated. The research results showed that adding honey and ginger powder to the instant coffee mixture improves its physicochemical properties and overall acceptability. Sensory tests conducted by the evaluators also determined that the treatment of 20% honey powder and 0.2% ginger and the treatment of 10% honey powder and 0.3% ginger were more favorable samples in terms of overall acceptability. The treatment of 30% honey powder and 0.3% ginger had the highest amount of phenolic compounds and antioxidant capacity. Therefore, the most appropriate treatment in terms of nutritional characteristics was the treatment of 30% honey powder and 0.3% ginger.
 

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Hot chocolate (a cocoa-based beverage) has gained popularity in recent decades due to its many health benefits. However, during the processing of the base powder, some of the nutrients in the product are lost. Therefore, fortification is an effective method to increase the overall nutrient content of hot chocolate. Jujube fruit powder contains ascorbic acid, triterpenic acids, phenolic acids, amino acids, saponins, cerebrosides, flavonoids, polysaccharides, and minerals. In this study, jujube fruit powder was added to hot chocolate powder formulations at 0 (control), 10, 20, and 30%, and the physical, chemical, sensory, and microbial properties; phenolic and flavonoid content, and antioxidant capacity of the product were evaluated. The results showed that the addition of jujube powder significantly increased the total phenolic compounds, flavonoids, and antioxidant activity of the hot chocolate powder. Jujube powder reduced the sugar, fat and pH of the product and increased the total ash and acid-soluble ash. Adding jujube powder up to 20% improved the sensory properties of the product, but adding 30% jujube powder reduced the overall acceptance score of the product from the sensory evaluators' perspective. Therefore, adding 20% ​​jujube powder to the hot chocolate powder formulation can be acceptable.