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In this study surimi was produced from big head (Hypophtalmichthys nobilis) carp and the effects of three independent factors including microbial transglutaminase (0.5%, 0.75% and 1%), salt (0%, 1.25% and 2.5%) and temperature (35 ̊C, 40 ̊C and 45 ̊C), were examined on textural properties and color parameters of produced surimi was examined. The results showed that enzyme concentration of 0.5 % and 1.25 % of salt at 45 ̊C temperature were as optimum treatment, thereby, reducing the salt percentage from 2.5 % to 1.25 % without significant reduction in textural properties such as Hardness (resistance of food at the first bitting of the food), Cohesiveness (maintaining the strength of the food during chewing) and Springiness (ability of foos to recovery of its origin shape and size at the first biting). The increasing of the amount of enzyme also resulted in reduction of WHC, significantly (p<0.05). Moreover, when the enzyme and salt were used at low concentrations, the more whiteness and lightness of surimi gel wre produced. Simultaneous effect of salt increasing and setting temperature reduction, resulted in significant higher redness (a*) (p<0.05). Besides, the effect of enzyme alone on yellow factor (b*) was not significant, whereas the simultaneous effect of increasing in enzyme and temperature resulted higher b* factor (p<0.05). 

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In the production of fuel briquettes, different additives are used in order to improve the technical parameters. In the present study, two types of lignocellulosic binders including nanocellulose and lignin have been used. Due to the different chemical structure and difference in calorific value of each of these two materials (lignin and nanocellulose) and the difference in their mechanism of action on improving the thermal properties of fuel briquettes, in order to evaluate the final product of thermal analysis using calorific value and TGA and DTA diagrams were used. The results show the positive effects of the use of cellulosic binders in improving the thermal behavior of biofuel briquettes. Thermal analysis showed that 9% nanocellulose and 9% lignin treatments with 19.85 MJ / Kg and 25.75 MJ / Kg had the highest calorific value compared to the control sample, respectively. The diagram obtained from thermal analysis (TGA) of the control sample and the samples treated with lignin and nanocellulose show that the treated samples have lower weight loss rate, higher burning rate and higher burning temperature.

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In most of the legal systems, to guaranty the loans, there are two types of collaterals: Fixed charge ands Floating charge. The first type often occurs in tangible properties and assets while the second one has an ability to occur in the debtor's whole assets. Floating charge, which has been recognized in Article 9 of the Uniform Commercial Code, has been considered to create security interest in the debtor's future assets and also to create trust about the maintenance of mortgage on alienable properties. Precision, coherence and comprehensiveness of this Article have been inspired by most of the legal systems in codification of the rules of mortgage contracts. Although there are some regulations about mortgage contract in the Civil Code of Iran, taking securities from asset's value and future's benefit has been permitted to facilitate loan receiving in manufacturing plans since 2007. In this research, such a new regulation is studied comparatively in both contexts of Iranian and American legal systems.

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Through ceating crosslink in proteins, and strengthening the protein-based food structures, MTGase can positively affect the serum holding capacity and gel firmness properties of foods. Inulin is fructose polymers with 2 to 60 degree of polymerization that linked by β (2-1) fructosyl bonds. Prebiotic and bifidogenic features of this matter have caused to use it as a functional ingredient in food products. The purpose of this study was to study the effect of the addition of MTGase and long-chain inulin on the physicochemical and sensory properties of doogh. In this study, the effect of using MTGase (0-0.3%) and long-chain inulin (0-1.5%) in 5 samples of doogh was examined on physicochemical (pH, titratable acidity, density, SNF, viscosity and phase separation) and organoleptic properties (consistency, flavor, odor, color and overall acceptability). Evaluations were performed at 24 hours and 30 days of storage. The results revealed that with increase of Transglutaminase and inulin no significant difference in pH, acidity, flavor, odor between the control sample and other treatments containing inulin and MTGase after 24 hours and 30 days was observed (P>0.05). The viscosity, SNF, density, serum phase separation, consistency and overall acceptability of samples R3 (1.5% inulin and 0.3% MTGase) and R4 (1.5% inulin and 0.1% MTGase) shown superior physicochemical and sensory properties.

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          The patent, industrial designs and trademarks law and its implementing regulations lack specific provisions regarding the mortgage of intellectual property, Therefore, security of these kinds of properties should be analyzed within frame work of civil law. Article 774 of Civil Law stipulates that mortgaged property shall be particular object and, consequently, the security of debt and interest is void. Also, in article 772 delivery is considered a condition of validity of mortgage contract. Based on these articles, it is believed that mortgage of intellectual property is void, because these objects are not particular objects and their delivery is disputable. The present paper, through analyzing mortgage regulations and intellectual property, shows nullity of the above assumption and proves that mortgage of intellectual properties dose not have any contradiction with the provisions of civil law. However, for avoidance of any dispute and misinterpretation by courts and lawyers, it suggests that mortgage of intellectual property should be explicitly predicted in the patent, industrial designs and trademarks law till, in addition to coordination of existing regulations with the position of other legal systems, the reasonable expectations of economy, trade and industry are given appropriate response and considerable amount of property and assets are not deprived from the possibility and potentiality of mortgage.    
* Corresponding Author Email: mahmoudilaw@ut.ir

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Production and use of biodegradable films with appropriate physical and mechanical properties and replacing them with synthetic materials is an effective solution to reduce many environmental pollutions. In this study, with the aim of producing biodegradable consistent structure and durable composite films, starch, zein and PVA were mixed with different proportions according to mixture design and ternary composites were prepared.Physical and mechanical properties were compared and optimum formulation were determined. According to the results, adding PVA to starch improved the mechanical properties and adding zein to it reduced the water solubility of the composite films. The optimal formulation of the three-component composite was determined as 85% starch, 15% zein and 5% PVA with a desirability level equal to 98%.The x-ray diffraction patterns of optimal film showed two specified peak at 2θ = 17-19 ° and 2θ = 22-24°, this pattern indicated the amorphous and crystalline structure of the composite film. Finally, differential scanning calorimetry showed that the highest weight loss of composite film is 285/3-340°C equal to 48/2%.
 

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The present study was conducted to investigating the effect of Persian gum (PG) and microbial transglutaminase (MTGase) on sensorial, color and microbial characteristics of ultrafiltrated semi-fat white cheese during 60 days of cold storage. In order to produce semi-fat cheeses, PG was used at three levels of 0, 0.25, and 0.5% and MTGase enzyme at three levels of 0, 0.5 and 1 unit/g of protein. The results revealed that the treatment of cheese samples with PG and MTGase enzyme had a positive effect on the sensory and quality characteristics of the product. In general, the cheese sample containing 0.5% PG and 0.5 units of MTGase enzyme attained the highest sensorial scores. Based on panelists’ preference, during the storage time, aroma and texture scores increased while color and appearance attributes decreased. The results obtained from the analysis of color values revealed that the lightness (L*) of cheeses increased with the addition of PG and MTGase enzyme treatment and decreased with the passage of storage time. Unlike the lightness, PG and MTGase enzyme had no significant effect on a* (red-green) and b* (yellow-blue) values of the experimented cheese samples. The results obtained from the microbial evaluation showed that the addition of PG increased the viability of lactic acid bacteria (LAB), but it had no effect on the count of mold and yeasts. On the other hand, increasing the concentration of the enzyme decreased the growth and survival of the studied microorganisms. The results of this study showed that PG can be used as a fat substitute along with MTGase enzyme to produce ultrafiltrated low-fat white cheese with favorable technological and sensory characteristics comparable to high-fat cheese varieties, and the best sample of ultrafiltrated semi-fat cheese is obtained using a treatment containing 0.5% PG and 0.5 unit of MTGase enzyme.