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Enriching human food using new technology such as lipid nanocarriers is a simple and accessible tool. Accordingly, the present study aimed to evaluate the sensory and production of healthy and useful food products to evaluate the enrichment of milk with zeaxanthin lipid nanocapsules and to evaluate its cryoprotectants. During experimental-laboratory research, zeaxanthin extraction from Spirulina platensis, and nanocarriers produced for milk enrichment were used as a food model system. Three samples of milk, milk enriched with lipid nanocarriers containing zeaxanthin, and milk enriched with lipid nanocarriers were examined (at similar concentrations of nanocarriers). In order to check the efficiency of produced nanocarriers, cold protective compounds (glucose, sorbitol, glycerin, lactose, and sucrose) were added to milk. Sucrose was recognized as the best cryoprotectants. Sensory evaluation of enriched milk was performed on a five-degree hedonic scale and different sensory parameters were examined. Data were analyzed using Minitab (v. 2016). Results No significant difference was observed between the sensory characteristics of control milk and milk enriched with nanocarriers (P<0.05). The lowest particle size and dispersion index were obtained in the coating of nanocarriers with cold protective compounds, respectively, 320.82 and 0.26 to 0.31. Zeta potential was reported as -6.03. By enriching milk with zeaxanthin-containing nanocarriers, in addition to visual and skin health, problems related to the lack of useful natural additives and insolubility of food products can be eliminated.


 

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A novel transformer less high step-up buck–boost dc-dc converter is proposed in this paper. The output voltages of some sources such as fuel cell, photovoltaic are not regulated. Therefore voltage regulation is required to fix the DC-link voltage. Hence, a buck boost DC/DC converter is suitable to regulate the output voltage of these sources. The presented converter voltage gain is higher that of the conventional boost, buck boost, CUK, SEPIC and ZETA converters and high voltage gain can be obtained with a suitable duty cycle. In this converter, only one power switch is utilized. The voltage stress across the power switch and diodes is low. Hence, the low on-state resistance of the power switch can be selected to decrease conduction loss of the switch and improve efficiency. The low voltage stress across the diodes allows the prevent the reverse-recovery current problem. The proposed converter can be operated in the continuous conduction mode (CCM) and the discontinuous conduction mode (DCM). The presented converter has simple structure; therefore the control of the proposed converter will be easy. The principle of operation and the mathematical analyses of the proposed converter are explained. The validity of the presented converter is verified by the experimental results.

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The purpose of this study was investigating the effect of wheat flour replacement with triticale flour (0-30%) and β-glucan fiber (0-10%) on physicochemical, texture and sensory properties of Barbari bread with using of two-level factorial design containing central points based on D-optimal. The results showed that with substitution of these two factors, the water activity, moisture and ash content in bread samples significantly increased and the fat, carbohydrate and calorie of the samples decreased. Antioxidant capacity and protein of samples increased with replacement of triticale flour. However, high levels of β-glucan decreased the protein and antioxidant capacity of the samples. Also the fiber content of samples decreased and increased with addition of triticale flour and β-glucan, respectively. The effect of replacement of triticale flour on the specific volume of bread was dependent on the amount of β-glucan; so that the specific volume of bread with replacement of triticale in the samples without β-glucan significantly decreased but it increased in the samples containing high levels of β-glucan. Loss weight, crust and crumb color, firmness and penetration energy of bread were not significantly affected by the substituted factors. According to the sensory evaluation, the replacement of triticale flour and β-glucan increased the flavor score and overall acceptance of barbari bread samples. According to the results, bread samples enriched with 30% triticale flour and 10% β-glucan have desirable physicochemical, texture and sensory properties and are recommended as optimum samples for production.

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Introduction: Many studies have addressed the side effects of anabolic steroid abuse in different tissues such as heart tissue. The purpose of this research is to study the effect of 8 weeks of resistance training and testosterone consumption on some indicators of heart tissue damage in male rats.
Methods: 21 adult male Wistar rats aged 8 weeks (220 ± 10 g) were randomly divided into 3 groups: control, training (resistance training) and training + testosterone groups. The intervention of resistance exercise and testosterone injection lasted for 8 weeks. Resistance exercises were performed 5 times a week in the form of climbing a step ladder with resistance applied by tying a weight to the tail (4 sets, 6 repetitions in each set). Testosterone enanthate was injected intramuscularly 3 days a week (20 mg/kg). One-way ANOVA and Tukey's post hoc test were used to compare variables.
Results: Creatine kinase-MB (CK-MB) expression increased significantly in the training + testosterone compared to the control group (P<0.05). No significant difference was observed in troponin expression between the studied groups (P>0.05).
Conclusion: It seems that testosterone enanthate administration during resistance training leads to cardiac tissue damage in laboratory rats.