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Volume 6, Issue 1 (spring 2025)
Abstract

Aims: Social health, as one of the dimensions of health, is affected by various components. The aim of the current research is to comprehensively review the studies carried out regarding the environmental components affecting social health and to identify the environmental components affecting it.
Methods: In a systematic review study, all related articles without time and place limitations, were retrieved by available and reliable databases, including Google Scholar, Web of Science, Scopus, PubMed, SID, Comprehensive humanities portal, and Magiran which finally, 46 articles were selected as final studies related to the subject in accordance with the desired entry criteria.
Findings: According to the findings of this study, the majority of the studies were conducted in the United States and Australia. Also, the findings of the study indicate that most of the studies were related to the urban area and about the citizens and residents of the neighborhood and very few studies were conducted in the field of architecture, mostly related to residential use and a few related to cultural, therapeutic and administrative uses.
Conclusion: Based on the results of this study, the environmental components affecting social health can be classified into 20 main groups, which mainly related to natural green spaces, third place, equipment, furniture, and access. Among the 28 social health indicators, social interaction and social relations have the highest degree of effectiveness, respectively.  


Volume 16, Issue 91 (September 2019)
Abstract

The objective of present study was to develop a functional peach juice beverage. To this end, formulation ingredients of the beverage including whey protein concentrate (WPC) (1-5%), stevia (0.04-0.08%) as sugar replacer and inulin (4-8%) were optimized according to a central composite design (CCD) using response surface method. The results showed that the brix was profoundly promoted as the level of WPC or inulin increased but it was not affected by stevia. It was observed that while beverages with higher whey protein concentration had greater sedimentation tendency, inulin had a noticeably decreasing effect on it. However, they both significantly resulted in higher turbidity for the beverages. Moreover, stevia showed no significant effect on sedimentation degree and turbidity of the samples. Four optimum formulations including the sample with the least sedimentation (code 1), the sample with the least sedimentation and the most stevia (code 2), the sample with the least sedimentation and the most WPC (code 3) and the sample with the least sedimentation and the most stevia and WPC (code 4) were selected using response surface optimization. The results revealed that all the optimized samples had a shear-thickening behavior, albeit negligible differences were observed between their flow behavior indices. Similarly, the optimized samples did not significantly differ in terms of sensory attributes of flavor, odor and mouth feel; the sample code 2, however, received the highest score for total acceptability. In conclusion, the sample code 2 (WPC 1.19, Stevia 0.08 and inulin 7.34 % w/w) as the sample with the lowest sedimentation degree and the highest organoleptic quality could be introduced as the best sample.
 


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