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The present study attempts to discuss some of the spiritual travelogue and classify them as a genre

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 Increasing the nutritional value of bread is important since the enriched product can be used for special target groups such as developing countries or special diets. Wheat germ, a highly nutritive part of wheat kernel, is a by-product of milling factories and has the potential to be used for food supplementation. The main aim of this research was to supplement flat bread (Barbari) with wheat germ and to study the quality and staling of the resultant bread. Therefore, processed (heated at 150°C for 45 minutes) and raw wheat germs were added at the rates of 0, 5, 10 and 15% (w/w) in bread recipe, as separate treatments. Using a Farinograph, it was found that the dough made with raw germ had less water absorption, lower consistency, and shorter stability time. Modeling of the data showed that increasing the germ level had negative correlation with bread volume and softness. Such effects were enhanced when raw germ was used. It was found that addition of germ could not delay bread staling; however, it had positive effects on its taste and general acceptability, particularly when 15% processed germ was used.

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Interaction of menthol with polyethylene terephthalate bottles during storage time was tested at three different temperatures. Menthol is a mint flavor agent added to yogurt drinks in Iran and is considered as a factor affecting consumer acceptance. Absorption of menthol to packaging material could cause a loss of quality in the final product due to diminished flavor intensity. Tests were done on the effects of environmental conditions (storage for three months at temperatures of 4, 25, and 45°C) on flavor stability of yogurt drink samples. Absorbed flavor was extracted from PET bottles after the specified time periods and quantified using gas chromatography coupled with FID detector. Then, the diffusion coefficient of menthol into PET bottles (D_p) was determined using concentrations of absorbed menthol. Results showed different absorption levels under various conditions. After 90 days, the absorption quantities at 4, 25, and 45°C were 38.21, 186.66 and 700.50 ng g^-1 of PET bottle, respectively. It was concluded that amounts of menthol absorption into PET bottles increased with storage time and higher temperature. Elevation of storage temperature resulted in significant increase in diffusion coefficient of menthol in PET bottle.

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The story of Aziz and Ghazal (1914), written by Seyed Ashraf al-Din Hosseini Gilani, known as Nasim-Shomal, is a  not well known romance in which is narrated the love story of two Aleppo lovers from two hostile families. The content similarity of  this story with Romeo and Juliet Shakespeare's play encouraged us to review and analyze the similarities and differences between the two works by considering the adaptation theories as well as the analysis of common style and context in translations and adaptations of Qajar era. The descriptive-analytical study of this story and the many content and structural similarities between the two works assumed that Aziz and Ghazal have been a free adaptation of Shakespeare's tragedy, but since there is no evidence that Seyed AShraf al-Din was fluent in English, it seems that he  has achieved translations of Romeo and Juliet, then he has created Romeo and Juliet for satisfaction of Iranian readers by using the style of adaptive translations of his time such as adding poetry to prose, using proverbs and sometimes slang catchphrase and socio-cultural discourse.
 

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Poor organoleptic and physicalproperties of Low Fat Cheese (LFC) suggest the use of some hydrocolloids in its production. In this study, the effect of addition of Basil Seed Gum (BSG (into the structure of low-fat white brined cheese was investigated. To obtain a good view about the protein and polysaccharide interactions in cheese, Differential Scanning Calorimetry (DSC) and Fourier Transform Infrared (FTIR) spectroscopy were also used. The results indicated that the incorporation of BSG into the cheese matrix and the creation of new interactions caused some changes in the cheese properties. There was considerable slump in the hardness value of the cheese samples containing BSG throughout ripening. The addition of BSG in the cheese matrix weakened its microstructure due to a decrease in the electrostatic attraction between the macromolecules, which was mainly a result of high salt concentration. Thermal properties and FTIR spectra of cheese samples were altered with polysaccharide incorporation as well as the ripening period.
 

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Cold plasma is a novel non-thermal technology for the food and packaging industry. In this study, the effects of argon glow discharge plasma on the mechanical properties, surface topography, chemical composition, film hydrophilicity, film solubility, and barrier properties of the starch films were examined. Plasma treatment improved Tensile Strength (TS) of the starch film. In contrast to TS, elongation at the break of the plasma-treated films remained unchanged. The surface roughness of starch film increased after plasma treatment. An apparent increase in the surface hydrophilicity was observed due to formation of oxygen-containing polar groups. FTIR analysis confirmed the increase in the oxygen containing groups in plasma-treated starch film. However, film surface hydrophilicity caused no significant change in the solubility of films. No significant difference was found in the barrier properties of the starch films. The evaluation of films modifications by glow discharge plasma will contribute to in-package decontamination studies of food products by plasma.

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Having a short postharvest life, cucumber undergoes rapid loss of quality. In this research, the effects of temperature, oxygen, and postharvest storage time on the respiration rate of Royal cucumbers were investigated. To design a Modified Atmosphere Packaging (MAP) for cucumber in order to extend its shelf-life, a mathematical model using Michaelis–Menten’s equation, with the model constants described by means of an Arrhenius-type relationship, was applied to predict respiration rate at various temperatures (4, 10, and 20ºC) and O₂ concentrations. Results revealed that all three factors affected respiration rate of the cucumbers, but the influence of temperature was most pronounced. The model was validated in a commercial passive and active MAP. The model could well predict the O₂ change in the package but the modeling of CO₂ change, mainly at 20ºC, was not satisfactory, which might be due to occurrence of anaerobic condition. The mathematical model was verified as long as the O₂ concentration did not reach anaerobic levels at 20°C. Applying the corresponding respiration, the model will also be applicable for other variety of cucumbers with similar metabolic and respiratory behavior to design the optimal MAP conditions.