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Aims: COVID-19 Vaccination Hesitancy is a public health concern in the world. The present study aimed to determine the prevalence of vaccination hesitancy and its relevant factors using the health belief model among people in northeast Iran.
Instrument & Methods: The present cross-sectional study examined 626 people using convenience sampling. Data were collected through an online survey using a questionnaire based on the health belief model at intervals of 10 September 2021 and 15 October 2021. Data were analyzed by using SPSS 16.
Findings: Overall, 70.6% of the samples reported that they would use the vaccine for free after it becomes available. Health belief model constructs predicted 40% of the variance of vaccination behavioral intention. The results indicated that the perceived barriers were significantly related to using the vaccine, thereby reducing the probability of using the vaccine by 10% (Relative Risk Ratio=0.90, 95% CI: 0.82-0.99). Perceived benefits (Relative Risk Ratio =1.21, 95% CI: 1.11-1.32), perceived susceptibility (Relative Risk Ratio =1.54, 95% Cl: 1.23-1.92), and behavioral intention (Relative Risk Ratio =3.06, 95% CI: 2.23-4.20) had a significant relationship with the probability of using the vaccine.
Conclusion: About one-third of the participants had COVID-19 vaccination hesitancy. Interventions are necessary to increase compliance with vaccination, especially among people with low education levels. The health belief model constructs have a high power of predicting hesitancy and acceptance of COVID-19 vaccination and can be used in intervention programs.
 

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Aims: This study assessed the knowledge, attitude, and practice of general dentists in Rasht City, Iran, regarding oral cancer.
Materials & Methods: This cross-sectional study was conducted on 129 randomly selected general dentists practicing in Rasht City, Iran in 2022. A researcher-designed questionnaire with four sections of demographics, knowledge (nine questions), attitude (seven questions), and practice (eight questions) was used for data collection after confirming its validity and reliability. Data were analyzed by the Chi-square test, Fisher’s exact test, and Pearson’s correlation coefficient (alpha=0.05).
Findings: The mean knowledge score of the participants was 5.39±1.96 (out of nine). Most subjects (48.1%) had a moderate knowledge level. Knowledge level had a significant inverse correlation with age, time passed since graduation, and the attending university. The mean attitude score of the participants was 26.4±2.72 (out of 35) and most of them (65.9%) had a positive attitude in this regard. Attitude had no significant correlation with any sociodemographic variable. The mean practice score of the participants was 18.18±2.53 (out of 24), and the majority of them (63.6%) had a moderate practice regarding oral cancer. The practice had a significant correlation only with participation in continuing education courses (p<0.05). Practice and knowledge, and also attitude and knowledge had a significant positive correlation with each other. 
Conclusions: The knowledge and practice of the majority of general dentists in Rasht were moderate regarding oral cancer, which is alarming and calls for improvement in the quality of instruction and continuing education courses.
 

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In this study the effect of different amounts of gelatin (1, 2, and 3 g) and sodium caseinate (1, 2, and 3 g) on sensory characteristics, image processing and texture of chocolate mousse was investigated and the relationship between sensory parameters - device was determined using principal components analysis method. Results showed that the gelatin had a great impact on the sensory characteristics. Results of texture analyzer showed that hardness, adhesiveness, gumminess and chewiness was being greatly affected by gelatin and these parameters increased with increasing gelatin but springiness was more dependent on the sodium caseinate. Entropy, fractal dimension, bubble size and porosity decreased with increasing gelatin. The amount of spherical bubbles also showed no significant difference. Results of principal components analysis showed that some textural characteristics (hardness, gumminess and chewiness) had close relationship.  

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In this study the effect of Leidium perfoliatum seed (LPSG) and xanthan gums on rheological properties of dough and quality of pan bread was investigated. Results showed that with increasing xanthan and LPSG, water absorption, dough stability and viscosity increased. However, mixing tolerance index and gelatinisation temperature decreased with increasing gums concentration. Adding LPSG and xanthan gum had no significant effect on dough development time. The gas retention remained constant with addition of LPSG. However, increasing xanthan gum up to 0.5% increased the gas retention capability of dough. Increasing the concentration of gums also increased the porosity, moisture and L*, but specific volume and cell size were reduced. Based on these results, LPSG functions like xanthan, thus can be used as a proper hydrocolloid for pan bread.

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One of the most interesting methods to develop novel rheological and textural properties in food formulation is the application of hydrocolloid blends. In this study, properties of tragacanth gum blends with qodoumeshirazi, farsi and locust bean gums were evaluated. By this purpose initially the rheological behavior of tragacanth, qodoumeshirazi, farsi and locust bean gums were evaluated individually at 0.2% total gum concentration. Further, the rheological behavior of tragacanth gum blend with the mentioned gums in ratios of 20:80, 40:60, 60:40 and 80:20 were investigated between 1.32 and 165 s^-1 shear rates. Power law and Herschel-Bulkley models were used to described their rheological behavior.These results showed that all solutions had pseudoplasticbehavior. Among the individual gum solutions,qodoumeshirazi showed by itself yield stress. The consistency coefficient of tragacanth gum was considerably higher than other gums. The apparent viscosities of blend solutions of tragacanth- locust bean gums and tragacanth-farsi gums in the ratio of 20:80 were higher than individual gums, which revealed the existence of synergism between these groups of gums. Since,farsi, qodoumeshirazi and locust bean gums are cheaper than tragacanth gum; it is possible to have cheaper formulation by using them instead oftragacanth gum.