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In the last two decades, several approaches to the theory of word formation have emerged which are sometimes quite different in spirit. In contrast to the lexicalist approaches, the theory of Distributed Morphology claims that the complex structure of a word is created in the same way as is the complex structure of a phrase or sentence. Focusing on complex agentive adjectives, the present study argues that there is aparallel between syntactic structure of simple sentences and morphological structure of synthetic compounds in Persian. For this, first the structure of simple sentences will be briefly examined within the framework of Distributed Morphology, before returning to the derivation of compounds. Then, it will be argued that the same hierarchy of lexical and functional projections, including tense and aspect projections, can be found in the morphological structure of agentive adjectives. Finlly, based on the theoretical and empirical considerations provided in the previous sections, the traditional view on the word-formation of agentive adjectives will be totally rejected.On the basis of this analysis, pairs like “dars-xān” (educating) and “dars-xānde” (educated) are both agentive adjectives which just differ in the tense feature and the presence/absence ofAspect Projection, no matter whether the verbal stem is present or past.  

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1- INTRODUCTION
Distributed Morphology (DM) introduced in Halle and Marantz (1993, 1994) in the early 1990s is a grammatical model that has emerged within the framework of Principles and Parameters. DM which represents a set of hypotheses about the interaction among components of grammar, including Morphology, syntax and phonology claims that the complex structure of a word is created in the same way as is the complex structure of a phrase or sentence. It is important to say that Distributed Morphology is a framework within the Minimalist Program (MP) which rejects the Lexicalist hypothesis and the notion of a generative lexicon (Siddiqi 2009). In this linguistic model, there is only one generative component of the grammar (the syntax) whereas in Lexicalist Minimalism, there are two (the syntax and the lexicon). The four fundamental differences between DM and Lexicalist Minimalism to be mentioned here are categorization, late-insertion, morphosyntactic decomposition, and underspecification. These key notions are very important for my revision in the Persian past tense inflection.
2- Key Concepts: Root and Root Allomorphy
As I told above, there are four characteristics that distinguished DM from MP. But before going through them, I should briefly discuss what is meant by Root and Root Allomorphy in DM. These two concepts are continuously referred through this article. In addition to functional morphemes, the grammar contains morphemes that are called Roots. By definition, Roots are the members of the open-class vocabulary of a language. This part of the vocabulary is typically thought of as connecting with concepts: a system of mental representations of classes, which exists outside of the grammar (Embick 2015 for an overview). The representation and use of Roots is a complex issue, because of their dual nature as grammatical objects that have important connections with (presumably) extragrammtical cognitive systems. A hypothesis that has been adopted in much work is that Roots can be represented by different allomorphs at the PF. Within this framework I will show that a Root like √bin (see) has two different allomorphs in Persian, one of them is bin and the other one is di. This article proposes an analysis of root allomorphy (e.g., ketāb “book”/ kotob “books”) within the framework of DM that showcases the economy constraint minimize exponence. It also accomplishes two other things: First, following Siddiqi (2009), it proposes some of the revisions to the framework of DM in related to the root allomorphy and readjustment rules. Second, it provides an analysis of verbal allomorphy in Persian (e.g., bin/ di). It should be emphasized that when roots appear in the derivation, they do not have grammatical category. This is the first difference between DM and MP which is discussed in the next part.
3- Theoretical Framwork
The theoretical framwork of DM is based on the following characteristics.
3-1- Categorization
An important property of Roots is that they have no grammatical category inherently. This assumption derives from earlier work on derivational morphology. According to the category-free theory of Roots, traditional lexical categories like ‘noun’ or ‘verb’ or ‘adjective’ are convenient shorthand labels that refer to syntactic structures in which a Root combines with a category-defining functional head such as little n or v or a. This is what happens for that a root like √bin (see). During the derivation, it may merge with a little noun head to generate the noun bineš (vision), or it can absorb a little adjective head for producing binande (viewer) and so on.
3-2- Late insertion
Terminologically, theories that allow for morphemes to receive phonological form after they are combined in the syntactic component are said to have late insertion process. In DM, unlike in GB and its Lexicalist derivatives, rather than manipulating fully formed words, the syntax only manipulates abstract formal features to generate syntactic structures. These morphosyntactic features (such as [plural] and [past]) are selected from a fixed list of abstract features (or feature bundles) rather than being selected from the output of a generative lexicon. The late insertion hypothesis (Halle & Marantz 1994) holds that the phonology which represents the morphological features manipulated by the syntax is provided at PF rather than being present throughout the derivation. At spellout, syntactic terminals in DM are entirely comprised of interpretable features (including roots). Only once all syntactic processes are finished with the structure is phonological content added. This phonology is provided by a component of the grammar called the Vocabulary. The Vocabulary is a static list of items whose function in the grammar is to provide phonology to realize the interpretable features contained in the terminal nodes of a derivation so that that derivation can be pronounced. Individual items within this list are called Vocabulary Items (or VIs for short).
3-3- Morphosyntactic decomposition
One of the strengths of the Distributed Morphology framework is the parallel between syntactic structure and morphological structure. Since the grammar of DM manipulates only syntactic features, the complex structure of a word is created in the same way as is the complex structure of a sentence. Spelling out a complex constituent of the syntax as a “phrase” or a “word” depends on the nature of VIs in the structure. In this model not only the verb mi-binam (I see) is produced in syntax, but also the noun bineš (vision) is derived in the same component.
3-4- Underspecification
Distributed Morphology uses underspecification in the insertion of Vocabulary Items into a terminal node of the syntax. The insertion of a VI is governed by the subset principle which allows for a VI with certain specifications to be inserted into any node that satisfies those specifications, regardless of whether or not it exceeds those specifications. This characteristic of DM is very important for my proposal regarding to past inflection in Persian.
4- Results & Discussion
Based on the above theoretical framework, I try to investigate the properties of the functional heads such as T and Agr to which verbal elements adjoin and show how past tense suffixes and phi-features are absorbed by the verbs. To account for this, first I briefly review the literature on the Modern Persian tense affixes and root allomorphy, before providing a survey of DM, specifically focusing on how it is different from Lexicalist Minimalism. In line with what holds for verb movement in simplex ‎and complex predicates, I will discuss in detail that lexical and grammatical verbs within the little vP move to T via a post-syntactic operation, i.e. morphological merger, to pick up inflectional morphology. Contrary to the claim in the literature, I finally suggest that the automatic phonological alternation “-d/ -t” is the only past tense affix in Persian (this explanation is also true for the past participle and infinitive affixes). According to this analysis, there are no present or past stems in Persian, but a Root like “√bin” (see) has two allomorphs “bin” and “di” while condition under which they occur is predictable and can be described in purely phonological (not morphological) terms: the latter must always be inserted immediately before a morpheme with an initial /d/, and the former obeys elsewhere condition. This conclusion is based on the underspecification and subset principle introduced above.
5- Conclusions
The present study shows that:
1. The automatic phonological alternation “-d/ -t” is the only past tense affix in Persian.
2. The automatic phonological alternation “-de/ -te” is the only past participle affix in Persian.
3. The automatic phonological alternation “-dan/ -tan” is the only infinitive affix in Persian.
4. A Root like “√bin” (see) has two allomorphs in Persian:
       4-1- Di: appears before an affix with an initial /d/, such as: didār, dide, didan, didam.
       4-2- Bin: appears elsewhere, such as: bineš, binande, binā, mi-binam.
 

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For many years, human tend to use fermentation products due to the presence of nutrients that are effective on health. The health effects of the Functionl fermentation products are or directly due to the presence of microorganisms, and their function in the host body or indirectly the result of their metabolites during fermentation. Cereal-based products have suitable bioavailability for probiotic cells and furthmore they have desirable sensory and nutritional properties. The purpose of this study was to use probiotic bacteria and yeast alone and also simultaneously at three levels of wheat sprout flour to prepare a functional beverage. The study evalated the changes of pH , acidity , counting of probiotic cells and folic acid content . furthermore , the sensory characteristics were checked using a 5-point Hedonic test. Data were analyzed by SPSS software. Results showed that acidity increased with increasing flour content. The highest survival of probiotic beverage containing 10 grams of wheat sprout flour with bacteria and yeast Initiation culture. in terms of the sensory characteristics and folic acid, the drink contains 15 sprout of flour with bacteria and yeast.

 

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Chicken meat is one of the most popular and perishable foods. One of the effective ways to increase the retention time of fresh chicken meat is the use of appropriate packaging coatings containing natural antimicrobial compounds. The aim of this study was to investigate the antimicrobial effect of soy protein coating containing tarragon essential oil on chicken meat stored in a refrigerator.Tarragon essential oil was extracted by water distillation method and its antimicrobial properties were tested on Staphylococcus aureus PTCC 1113, Salmonella enterica PTCC 1709, Escherichia coli PTCC 1399, and then the effect of concentration 0, 2 and 3% (vol / vol) soluble essential oil in soybean protein coating on these bacteria were studied. Finally, the antimicrobial effect of soy protein content containing tarragon essential oil on chicken fillets kept in the refrigerator was investigated and characteristics of the changes in its chemical and organoleptic properties were evaluated.The highest inhibitory concentration of essential oil was from Staphylococcus aureus, and the lowest was E.coli and Salmonella enterica. The total microbial count for the sample treated with 3% essential oil during the 12 days storage in the refrigerator was significantly lower than the control sample (P <0.05). The greatest effect of antimicrobial films after 12 days of storage in the refrigerator was on inoculated samples of Staphylococcus aureus. Protein film of 3% essential oil prevented the increase of pH and peroxide value during the storage period in the refrigerator. According to the sensory evaluation results, the film containing 2% essential oil obtained the highest overall acceptance rating. Although this property is reduced by the mixing of essential oil with film coating. The essential oil coating also has positive effects on the chemical and organoleptic properties of chicken fillet.

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Nowadays, studies have been developing in order to use antimicrobial properties of plants instead of using synthetic preservatives. Jujube is one of the famous herbs.  Jujube (Ziziphus jujube. Mill) belongs to family of Ramnaseh and native to the central areas of the Iran plateau. The fruit, leaves and root of this plant have medicinal and wellness properties. In this study, evaluated some physico-chemical of jujube extract (Extraction yield, Moisture, water activity, Fat content, Ash, Brix) and its effect on the mold of Aspergillus flavus. Extraction of dried and Ground jujube fruit was done by soaking with Hydroethanol solvent. Chemical composition of the extract was determined by GC-MS method. So the evaluated minimum inhibitory concentration (MIC) and the minimum fungal concentration (MFC) of extract against Aspergillus fulvous (PTCC 5004) by the dilution method in a liquid medium. In the next step, different concentrations of the extract were sprayed on corn grains and after placing a disk containing suspension of Mold spores in each petri dish. Growth of mold on corn grains was measured during 7 days. The results showed that the hydroethanolic extract of jujube fruit has an anti-mold effect against Aspergillus fulvous and the minimum inhibitory concentration of extract in the culture medium was determined 350 μg / ml and there was not observed any lethality at concentrations less than 1000 μg / ml. The minimum inhibitory concentration of the extract in the blanched corn grain medium was 5000 μg / ml. Therefore, the hydroethanolic extract of jujube fruit has an inhibitory effect on Aspergillus flavus but does not have the inactivation effect on this mold and its spores.

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This study aims to evaluate the effect of active edible starch-based coating containing garlic and lemon peel essential oils with 0, 1, 2 and 3% levels as biopreservative to maintain the microbial quality of Barred mackerel (Scomberomorus commerrson) fillet during 12 days at 4 ºC. The relative influence of active starch coating on pH, peroxide value (PV), thiobarbituric acid (TBA), color parameters (L*, a and b), microbial characteristics (total viable count, psychrophilic bacteria, Pseudomonas fluorescens and E. coli O157: H7) and sensory properties were assessed. Results revealed that using the starch-based coating containing essential oils led to the reduction of both pH changes and L* index, and the increase of b, PV and TBA indices. However, the treated samples with a higher levels of essential oils had less color changes during the storage time. The results of oxidative stability analysis showed that by increasing the level of essential oils and storage time, the PV and TBA indices decreased and increased, respectively. The tested microbial indices in all samples also increased during storage time. Moreover, by increasing the concentation of essential oils and storage time, the growth of microorganisms diminished and increased, respectively. Based on the sensory evaluation, using the high levels of essential oils increased the sensory properties. In conclusion, utilization of 3% garlic essential oil as biopreservative in the structure of active edible starch-based coating resulted in desirable physicochemical, microbial and sensory properties in Barred mackerel fillets.
 

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The most important application of nanotechnology in the food industry is the production of active packaging with antimicrobial properties, packaging with special mechanical properties in terms of gas and heat exchange and nanosensors in intelligent packaging. The aim of this study was to investigate the antimicrobial effect of silver and copper nanocomposites on Escherichia coli and Staphylococcus aureus. Nanocomposites containing silver and copper nanoparticles in 1, 3, 5 and 7% percentages were produced by extrusion method and were subjected to nanometric analysis. Then, the antimicrobial test of nanocomposites was performed on commercial strains of Staphylococcus aureus and Escherichia coli by measuring the inhibition of growth in the culture medium.  The data showed that the size of copper and silver nanoparticles was in the range of 20 to 50 nm and the dispersion of nanoparticles on the surface of nanocomposites was uniform with high purity. Antimicrobial test of nanocomposites showed that with increasing the percentage of nanoparticles, the diameter of the growth inhibition of nanocomposites increased significantly and the rate of inhibition of growth of silver nanoparticles was higher than copper (p≤0.05).  Staphylococcus aureus was more sensitive to copper and silver nanoparticles than Escherichia coli (p≤0.05). The results of the present study showed that silver and copper nanocomposites with high antimicrobial properties can be used for food packaging.

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There is an increasing demand for nondairy probiotic food due to the constraints associated with dairy probiotics. In this study, symbiotic drink was prepared from a mixture of mung bean, and rye sprouts inoculated with 1.38 _* 10⁸ CFU.ml^-1 of Lactobacillus plantarum, and a Lactobacillus casei. In this regard, the effect of added prebiotics (inulin and oligofructose), and starter culture investigated on the probiotic viability during cold storage Furthermore, titrable acidity, pH, phenolic content, antioxidant activity and sensory attributes were assessed during 28 days. Resultant product showed good viability for L. casei (10⁷ CFU.ml^-1), and L. plantarum (10⁶ CFU.ml^-1) after 4 weeks under refrigerated conditions without any comprise in the quality. Prebiotics added to beverage resulted in the significant decrease in phenolic content (p < 0.05), probably because of the interaction between dietary fibers and phenolic compounds. Oligofructose and inulin improved the sensory scores. Treatments containing both probiotics and prebiotics showed the highest sensory scores during storage (p <0.05). This drink could be a nutritious alternative to the existing lactose-intolerant and protein allergic, dairy-based beverages.

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     Due to the growing importance of replacing meat proteins with a healthy food source, the present study was conducted with the aim of investigating the results of replacing meat with fungus myco-protein. Since the fungus myco-protein have high nutritional value and attributes similar to meat, they can be properly replaced in meat products. According to the results obtained from the present research, which was carried out aimed at improving the nutritional value, health and texture of protein products containing meat, the complete replacement of meat with myco-protein leads to a significant reduction in the texture characteristics of the product, such as firmness, elasticity, gumminess and on the other hand, there was no significant change in the moisture content of the samples. Also, the results indicated that the samples with fungus myco-protein contain higher level of unsaturated fat and protein and less carbohydrates and ash than the samples containing meat, and therefore, the sausages made from these products have higher nutritional and health value than the beef products.
 

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In various food industries, including chocolate, the use of fibers has been prevalent in recent years. Considering the known nutritional value of chestnut in this study, after fiber preparation, evaluation tests of phenolic compounds and accumulated tannins content were investigated. The positive effect of Microencapsulation on the tolerance of simulated gastric and intestinal conditions by probiotics has been proved. The results showed that the total phenolic compounds were 184.32, and the amount of accumulated tannins was 5.1 mg/g.  Also, microcapsules are spherical and homogeneous with between 100 and 300 μm. There was no agglomeration state between the particles, and it was uniform. The population of bacteria trapped in microcapsules was 7× 10 ⁷ colonies per gram. Also, increasing the percentage of microcapsules and chestnut fiber increased the percentage of moisture, hardness, and acidity of chocolate treatments. The Lactobacillus casei survival rate was at treatment T3 in the highest possible condition among the research treatments. During storage, the microbial population index decreased. In terms of sensory properties, treatment T6 had less desirability than other treatments.