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 Fresh fish is a highly perishable food item and spoils easily. In this research, after investigating the antioxidant properties of the Eryngium Campestre extract (Ece), its effect along with the sodium alginate coating was evaluated on the shelf-life of rainbow trout under refrigerated conditions (4°C) for 12 days. To assess the antioxidant properties of the extract, tests such as DPPH, total phenolics, reducing power, and ABTS were performed. Subsequently, samples treated with an Ece containing alginate coating applied via spray method were analyzed for chemical parameters (TBA, TVN, and pH) , microbiological parameters (total psychrotrophic and mesophilic bacteria), and sensory evaluations at four day intervals up to the 12 day. The results indicated that Ece possessed significant antioxidant properties. Furthermore, treatments that included the extract combined with the sodium alginate  coating significantly reduced pH, TVN, and TBA levels compared to the control sample (p<0.05). Microbial tests indicated that all treated samples inhibited bacterial growth when compared to the control sample, with a reduction of approximately 3 log CFU/g compared to the control group. In the sensory evaluation, treatments containing Ece and sodium alginate  yielded more favorable results than those of the control group. According to the obtained results coating the samples with sodium alginate  and Ece improved the microbial, chemical, and sensory properties and shelf life of rainbow trout in refrigerator conditions by about four days.
 

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in recent years, interest in use of plant sources due to function of Phytochemicals and antioxidant compound in maintenance of human health is increased, phenolic and flavonoid compounds are one of important compounds of plants that have antioxidant effects. Aim of the present study is to examine and comparison of phenolic and flavonoid compounds and antioxidant capacity of different organs of saffron, that every year a huge amount of them are wested during the processing of stigma. In this study, different parts of saffron were extracted by methanol (80%), then the amount of total phenol and flavonoid compounds was assayed by means of Folin-Ciocalteu and and Aluminium choloride methods respectively. The antioxidant activity was measured by DPPH free radical reduction. According to the results of this study, The highest content of total phenolic(6.43 mg GAE g-1 DW) and flavonoid (1.33 mg RU g-1 DW) was observed in stigma compared to other organs. The result of DPPH test also showed higher antioxidant capacity of stigma in comparison to other organs. Comparison of phenolic compounds in various organs showed that the content of these compounds and antioxidant activity could be different related to type of organs. Also, the higher antioxidant capacity in stigma and tepal compared to leaf and corm could be as a result of more phenolic compounds in these organs.

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A model capable of predicting the minimum content of Aflatoxin M1 (AFM1) in Iranian while brine cheese has been developed using a chemometric approach to determine the optimum processing conditions. Renneting temperature, cut size, stirring time, press time, curd size and saturated brine pH were all regarded as process variables. Three-dimensional response surface and contour plots were drawn. The minimum content of AFM1 (116.9 ng kg -1 dry matter) was predicted when the processing variables were: Ren-neting temperature= 40°C, Cut size= 0.5 cm, Stirring time= 10 minutes, Press time= 20 minutes, Curd size= 64 cm3, Saturated brine pH= 4.6. These values predicted for opti-mum process conditions were in good agreement with experimental data.

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Individual characteristics and differences, namely strategy-use behavior have been gaining much attention among researchers due to influences that they may have on test takers’ performance on reading tests. From a language testing perspective, however, further experimental studies are needed in this regard. This study investigated the relationship between test-takers’ strategy-use behavior and their reading test performance. Five hundred and twenty Iranian English as a Foreign Language (EFL) learners (both male and female) participated in this study. They were assigned to high- and the low-reading ability groups based on their scores on a teacher-made reading comprehension test. They were also required to sit for a teacher-made TOEFL-based reading comprehension test and answer the adapted version of Phakiti’s (2008) Cognitive and Metacognitive Strategy Questionnaire with 30 items immediately after the test. The reliability of both instruments was approved through Cronbach alpha and the validity was assured through content and construct evidences of validity. Confirmatory Factor Analysis (CFA) on the questionnaire indicated that three factors were identified as cognitive (comprehension, retrieval, memory) and three as metacognitive strategies (planning, monitoring, evaluation) for both ability groups. Moreover, Structural Equation Modeling (SEM) analysis showed that metacognitive strategies had a regulating function on cognitive strategies in both groups. Furthermore, the results showed that in the high ability group Comprehension (COM) and Memory (MEM) strategies and in the low-ability group, Retrieval (RET) strategies were the best predictors of reading test performance. Finally, some implications and suggestions for further research are presented.
 

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Oxidation of lipids in foods is one of the most important chemical events during food frying. The resulting chemical indices contribute to various diseases such as atherosclerosis, cancer, premature aging, respiratory distress syndrome and various liver disorders. The overall objective of this study was to investigate the chemical factors of the oils used in Fried falafels.
and then compared with the  case controlled conditions in the laboratory. This study was performed on 50 samples prepared in the shop. Peroxide, anisidine number, total oxidation value (TOTOX) and Kreis test were measured to investigate the destructive effect of falafel compounds on oil, then was compared with the case controlled samples according to the relevant standards in the laboratory. In this study, more than half of the samples could not be used and only 42% of the samples were approved. The mean and standard deviation for this values in the control sample were 4.39±0.62, 6.09±0.87 and 15.68±2.09 respectively. Also, there was a positive correlation between the values of peroxide, anisidine and TOTOX with Kreischr('39')s test. Based on the results, it was found that most of the chemical factors in the samples were above the permissible limit and used oils on the shops are unhealthy and unusable. Therefore, due to the dangers of primary and secondary oxidation on human health, implementation of training programs and application of the proper way to prepared food for the staff of these centers is essential.