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Nowadays, the consumers are extremely concerned about using chemical preservatives in foods and tend to use safe natural food products with healthful benefits. Pomegranate can have such a role. In this study, the antimicrobial properties of the extracts (peel, juice and nucleus) such as organic, aqueous and anthocyanin extracts extracted from different parts of pomegranate were examined and the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) on Staphylococcus aureus, Escherichia coli, Bacillus cerous and Salmonella tiphy were determined using liquid dilution susceptibility test. According to results, the most inhibitory effect was related to peel extractions. Minimum inhibitory concentration (MIC) was related to organic extractions and Anthocyanin of peels which were effective in concentration of 62.5 ppm on Staphylococcus aureus and Escherichia coli and had inhibitory effect on Bacillus cereus and Salmonella tiphy and also, organic & Anthocyanin extractions of peel had bactericidal effect in concentration of 125 ppm on Staphylococcus aureus and Escherichia coli and in concentration of 250 ppm on Bacillus cereus and Salmonella. After, peel extractions, the most antimicrobial was dependent on pomegranate juice extractions which aqueous, organic and Anthocyanin extractions in concentration of 250 ppm had inhibitory effect on Staphylococcus aureus and Escherichia coli bacteria and in concentration of 500 ppm had bactericidal effect on bacteria. Also, on Bacillus cereus and Salmonella tiphy bacteria in concentration of 500 ppm had inhibitory effect and in concentration of 1000 ppm had bactericidal effect, of course except aqueous extractions of pomegranate juice which showed inhibitory and bactericidal effects respectively in concentrations 250 and 500 ppm on Bacillus cereus bacterium. It can be mentioned that peel and pomegranate juice extractions have high antibacterial effects for high phenolic compounds and high antioxidant activity and it is concluded that phenolic compounds and antioxidant activity approximately have direct proportion with antimicrobial activity.

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In this study the effect of different concentrations of three gas mixture (carbon dioxide, nitrogen, oxygen), vacuum conditions and also ordinary conditions as control and flexible multi-layer films for extending shelf life of dried kashk at 20 ⁰C were evaluated. Ordinary conditions as control packaging were compared with four type of modified atmosphere packaging: ((70% N₂ + 30% CO₂), (48% CO₂ +48% N₂ +4% O₂), (30% N₂ + 70% CO₂)), and vacuum conditions, in this project. These samples, (Dried Kashk) were packaged in different flexible multi-layer films under modified atmosphere packaging, 3-layer {PET(12)/ AL(12) (100)},4-layer {PET(12)/AL(7) /PET(12)/LLD (100) } and 3-layer {PET(12)/AL(7)/LLD(100)}. Experiments were performed on samples as follows (total aerobics count, total anaerobics count, pH ، organoleptical evaluations, and analyzed by SPSS. The shelf life , dried kashk were reported in 4-layer , under conditions (70% CO₂ + 30% N₂ ) & (vacuum) & (48% CO₂+ 48% N₂+ 4% O₂) 60, 55, 45 days in (30% CO₂ + 70% N₂ )  and in ordinary conditions were 40 , 30 days, in 3 layer (AL:12), under conditions (70% CO₂ + 30% N₂ ) & (vacuum) & (48% CO₂+ 48% N₂+ 4% O₂) 50, 45, 35 days and in (30% CO₂ + 70% N₂ ) and in ordinary conditions were about 30,25 days, with 3 layer (AL:7), under conditions (70% CO₂ + 30% N₂) & (vacuum) & (48% CO₂+ 48% N₂+ 4% O₂) 40, 35, 30 days, in (30% CO₂ + 70% N₂ ) conditions 25 days and in ordinary condition were 20 days.
So,the usage of 4-layer , under conditions (70% CO₂ + 30% N₂) for shelf life prolongation of dried kashk was evaluated better for long times.
 

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Deep frying is one of the most common operations used in food processing. But it is necessary to use methods to reduce the oil uptake and prevent the formation of toxic substances such as acrylamide, while maintaining the desired features. Accordingly, in the present study, the effect of microwave pre-treatment with the power of 2 and 5W / g and in 15 and 10 minutes respectively, on the amount of oil uptake and the amount of acrylamide formation in fried carrot pieces was investigated at two temperatures of 150˚C and 170˚C and in 2 and 4 minutes duration. According to the results, at all temperatures, with increasing of the frying time, the amount of oil and the acrylamide formation increased in all samples, but at the same frying times, control samples had higher oil uptake and acrylamide formation compared to the pre-treated samples. According to the investigations, the highest oil uptake and the highest amount of acrylamide formation were respectively measured in the samples fried at 150˚C in 4 min (6.12%), and the fried samples at 170˚C and in 4 min (18.49 ppb). However, the lowest amount of oil uptake and acrylamide formation in microwave pre-treated samples (with 5W/g power in 10 minutes) and samples fried at 170˚C in 2 minutes were respectively (3.78%) and (<4.67 ppb).

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Cake is one of the most important cereal products depending and due to the high amount of fat and sugar in its formulation, continuous and long-term consumption of this food, obesity followed by problems for Provides health. The purpose of this study was to produce cake samples containing different percentages of maltitol (25 and 50%) and Persian gum (0.5, 1, 2 (MIC) and 4 (MBC)%) and to measure physicochemical properties, microbial and sensory evaluation. Physicochemical tests were performed on the first day of production, microbial 24 hours after production, first, second and third weeks of storage and sensory evaluation by 10 trained evaluators in 7 treatments with three replications. Data were analyzed by SPSS 21 software and Duncanchr('39')s multiple range test at 95% confidence level and Excel 2013 software used to plot the graphs. The results of physicochemical tests showed that by increasing the amount of maltitol and Persian gum, moisture, ash, protein and viscosity indices increased and baking loss index decreased. Also, the pH index was not significantly different but the pH of the control samples was slightly lower than the control sample., the amount of mold and yeast after one day of storage was less than 10 for all treatments and less than 100 after seven days of storage. In the second and third weeks of storage, the amount of mildew and yeast was more than 100 for the control sample only and less than 100 for all treatments. sensory evaluation taste, hardness and overall acceptance decreased and bitterness increased. Also, odor and color indices were considered as desirable, unchanged, and 5 for the evaluators. Based on the results of physicochemical, microbial and sensory evaluation (overall acceptance) and proximity to control sample T1 treatment (25% maltitol + 0.5% Persian gum) was selected as the best treatment.

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In present study, ice cream containing 0.5% of carboxymethyle cellulose and xanthan separately, fat at levels of 10 and 14%, and pressure of homogenization at two levels 140 and 180 bar were prepared and physicochemical, textural and sensory properties of each sample were measured. Data were analyzed by SPSS.The results obtained from physicochemical traits showed that A7 and A10 treatments had the highest pH. Dry matter of samples containing 14% fat was significantly higher than others. Samples containing Xanthan gum had lower volume comparisons with the control sample and samples containing carboxymethyle cellulose gum. The viscosity of the A6 sample was significantly higher than other treatments. The results of texture profile analyzer showed that samples of (A3), (A4), (A7) and (A8) have maximum hardness. Also, the adhesiveness of samples containing Xanthan gum was higher than those of carboxymethyl cellulose contents. The lowest cohesiveness and springiness were attributed to A8. The results of sensory evaluations showed that there was no significant difference in odor, taste and color of the samples. A8 treatment was introduced as superior treatment.

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Cheese is a potential food carrier of probiotic microorganisms to the human gastrointestinal tract due to its dry matter, fat and higher pH. Due to the emphasis of health organizations on promoting the consumption of healthy dairy products and consumers' desire to eat healthier foods, in this study, the feasibility of producing probiotic UF cheese containing probiotic strains of Bifidobacter bifidum, Enterococcus fascium was studied singly or in combination. Survival characteristics of probiotic strains log cfu / g; Effective compounds in aroma including (acetaldehyde, diacetyl) and sensory evaluation including scores (odour and flavor) were evaluated during the 60-day ripening period.The treatments used in this study included treatments A: ordinary UF cheese as a control treatment, B: probiotic UF cheese containing Bifidobacterium bifidum, C: probiotic UF cheese containing Enterococcus faecium and D: Probiotic UF cheese containing a combination of Bifidobacterium bifidum and Enterococcus faecium.The results of this study showed that the rate of survival of probiotic bacterial population decreased during the 60-day storage period. However, at the end of the storage period, all treatments had more than 106 cfu/ g with probiotic bacteria. The amount of acetaldehyde in the whole treatment increased during 60 days of storage period. The amount of diacetyl increased only in treatment A (control) during the 60-days of storage period and a decreasing trend was observed in other treatments. The sensory score for odour of all treatments increased during the 60-days of storage period. Sensory score for flavor increased during 60-days of storage period. In general, according to the survival, aroma and sensory evaluation characteristics, treatment D had relatively better characteristics compared to other treatments.

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Ice cream, as a frozen dairy product, has high nutrition values which is consumed extensively throughout the world. In this study, the physicochemical and sensory properties of two types of ice cream (produced from goat and cow milk) containing cinnamon and cardamom essences were investigated. The results showed that the cardamom essence reduces pH and overrun and increases total solid more than cinnamon essence, whereas the effect of cinnamon essence on the fat content was more so that the maximum fat content was due to goat milk ice cream containing this essence. On the other hand, Hardness and viscosity of goat milk ice cream was significantly higher than cow milk ice cream and adding essences insignificantly also increased these factors. Also, the sensory evaluation results show that adding cinnamon essence leads to production of ice cream with better sensory properties. In final, it can be stated that the use of goat milk and also plant essences in ice cream production could increase the desirable properties of this product.

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High nutritional properties and therapeutic effects of sheep milk and dairy products can help many of the body's needs with its beneficial effects. Different percentages of cow's and sheep's milk (25, 50, 75 and 100%) were used in the preparation of traditional ice cream. Physicochemical and sensory tests such as pH, acidity (Dornik), fat percentages, melting resistance, dry matter and sensorial features such as flavor, odour, texture, sweetness and acceptability were studied. This research has 5 treatments and all tests were performed with 3 replications. Duncan's multiple range test was used to determine the difference between means at 95% confidence level and SPSS software was used for statistical analysis. The percentage of overrun in all samples was 30% as the same. The higher the percentage of cow's milk in the ice cream formulation, the lower the acidity, and conversely, the higher the percentage of sheep's milk in the ice cream formulation, the higher the acidity was observed. The pH of sample containing 100% cow's milk was highest. Traditional ice cream containing 75% of sheep's milk, had the highest percentages of fat, dry matter and melt resistance.  According to the 5-point Hedonic sensorial features treatment containing 50% of cow's milk and 50% sheep had a higher sensory rating than other treatments, and also in terms of characteristics Sensory senses are closer to the control treatment and are introduced as superior treatments.

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The usage of plant extraction such as tannins, flavonoids & et. as an alternative to fungicidal effects. The aim of this study was to evaluate of  the antifungal effect of Iranian oak Jaft extract after extraction by different methods on Penicillium italicum and (Penicillium digitatum as an indicator of citrus fruit mold spoilage. molds were expossered by different concentrations of oak Jaft extract. The investigated factors including minimum inhibitory concentration (MIC) (mg/ml), minimum lethal concentration (MFC) (mg/ml) and non-growth diameter (mm) were determined by the methods of tube dilution, surface culture and diffusion in agar well (WD). The results showed that different concentrations of aqueous extract had significantly effect (p<0.05) on the non-growth  diameter of molds. The antifungal effect was significantly (p<0.05)increased in concentrations of 40 and 80 mg/ml aqueous extract. In this research, Fludioxionil 25%  poison as a control group showed a significant difference(p<0.05) in molds growth. In general, the extract of Iranian oak Jaft can be used to control the fungal spoilage of citrus fruits.
 

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In present study, the effect of different levels of oregano essential oil (0, 250 and 500 ppm) and gellan gum (0, 0.25, 0.5 and 0.75%) on the physicochemical, microbial and sensory properties of doogh during 60 days of storage in refrigerator conditions. The results showed that gellan gum and oregano essential oil had no significant effect (p<0.05) on the chemical properties of doogh including acidity, pH, fat and dry matter. Adding gellan gum to doogh increased the viscosity and stability of Doogh. Oregano essential oil significantly increased (p<0.05) DPPH radical inhibition and reduced oxidation. The minimum inhibitory concentration and the minimum bactericidal concentration of oregano essential oil on Escherichia coli are 1.6 and 3.12 mg/ml, respectively, and for Staphylococcus aureus, 0.4 and 0.80 mg/ml, respectively. was reported. In terms of sensory characteristics, the use of oregano essential oil and gellan gum did not have a significant effect (p<0.05) on the color of doogh, but the essential oil improved the flavor of doogh, gellan gum improved the mouth feeling. The doogh containing 0.5% gellan gum and 250 ppm of oregano essential oil had more acceptability and stability in terms of sensory properties and was free of contamination, which was recognized as the best treatment.

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In this research, a type of cream was produced according to the standard method with different percentages of fat and different pressures of homogenization. Five treatments were prepared as follows: T₁: 25% of fat and homogenization pressure was 100 bar, T₂: 30% of fat and homogenization pressure was 100 bar, T₃: 25% of fat and homogenization pressure was 200 bar, T₄: 30% of fat and homogenization pressure was 200 bar and T₅ as a control sample: 25% of fat and homogenization pressure was 150 bar. Completely randomized design was used as a design experiment and experiments were carried out at 3 replications. The results showed that treatments with higher fat% had higher acidity(dornic) and lower pH, and treatment with less fat and homogenization pressure had higher dry matter and treatments with higher homogenization pressure showed more syneresis%. The results obtained from rheological properties, showed that with the increase of fat percentage and decrease of homogenization pressure, the rheological indices of G´and G˝ increased and simultaneously with the increase of G´, the viscosity also increased, and the loss tanα decreased when G´ increased. The colorimetric test showed that samples with more fat have more yellowness than other treatments Sensory evaluation showed that samples with higher fat and higher homogenization pressure were more accepted by panelists. according to above mentioned, T₄ with 30 percentages of fat and 200 bar of homogenization pressure was the best treatments among others.
 

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The aim of this study was to measure the physicochemical, microbial and sensory properties of synbiotic stirred yogurt containing lemon fiber and probiotic bacterium Lactobacillus acidophilus during 20 days of storage. Sensory characteristics on days 0, 10 and 20 were evaluated by 5 trained panelists with 5 treatments (0.25, 0.5, 0.75 and 1 percentage of lemon fiber) The observed data were analyzed by SPSS.21 software. All experiments were performed in triplicate and Duncan multiple range tests with a confidence interval of 95% was used to compare the means. Excel software was used to draw the charts. According to the results, the effect of sample type and storage time on acidity, pH, synersis, dry matter, viscosity, bacterial viability and sensory indices (except for the effect of storage time on the overall acceptance) was significant (p≤0.05). Physicochemical, microbial and sensory results showed that with increasing lemon fiber content, pH, synersis and sensory indices decreased and acidity, dry matter, viscosity, and survival of probiotic bacteria increased. Also, with increasing storage time, pH, viscosity, probiotic bacterial viability and sensory indices decreased and acidity, synersis and dry matter content increased. The fat content of all treatments within all storage periods was 0.5%. According to the results of sensory evaluation and also considering probiotic bacterial viability, the treatment containing 0.25% lemon fiber was introduced as the superior treatment.