---

-

---

To be sure, that a program behaves correctly at runtime; the behavior of the program should be verified. Where the program source code is available, it is possible to extract the operational logic (i.e., behavior) of the program. But in this paper, programs are considered as black boxes, so no information is available about the operational logic of programs. However, some efforts are spent to learn inductively the operational logic of programs by executing them successfully (i.e., correctly) for many (i.e., > 1000) times and logging their system calls implicitly. Therefore, in the first phase, few mechanisms are developed to discover inductively the loops and branching points of a program using its log system calls. Then, the operational logic of the program is constructed in system call level abstraction by applying a novel method. In the second phase, any deviation of the program execution (in system call level abstraction) from its operational logic (in system call level abstraction) is detected, just like white box approaches. Two major applications for the proposed approach are suggested: (1) to make critical programs somehow, detect their misuses (i.e., buffer overflow attack) by themselves, and (2) to protect programs against their runtime faults. The effectiveness of the proposed approach is demonstrated by some experiments.

---

Aim: This study investigates the intraspecific competition, for food and density amongst larvae of Anopheles stephensi (main malaria vector in south Iran). Material & Methods: The effects of 4 selected food quantities (1x,2x,4x,6x) and 5 larval densities (0.1 to 3 larva/cm2) were tested individually or in combination on 7 biological indexes of the vector and the results were statistically analyzed. The competition starts when the food quantity decreases from 6x to x and the larval density increases from 0.1 up to 3 larva/cm2. Results & Discussion: The biological indexes that showed significant alterations at competing conditions (reduced food quantity and increased larval density) were as follows. Increasing of the larval, pupal and total mortality, alteration of the sex ratio in favor of male production, and decrease of the speed of larval development and survival rate. However, body sizes did not show any significant difference among individuals of both sexes. Conclusion: So, reducing the food quantity and increasing the larval density make a decrease in abundance and activity of An. Stephensi and it may provide a useful method for control of this mosquito population.

---

A new approach for propulsion system layout that increases power and enhances the efficiency of submarine propulsion system is proposed.using our method,the efficiency and power of the system enhances without increasing volume and weight. This layout improves the performance compared to the usual layout, which employs double-armature motors in cruise speed where efficiency is more critical. This layout needs a complicated control system due to the difference of the motors. In this paper, first we suggest a type of complex controller and prove its controllability and stability. Then the control system is reduced to a simple system using the idea of low and fast dynamics separation. The non-linear MIMO system is split into two SISO systems, which simplifies the system so that the classical controllers would be applicable. Simulation results for both the classic and fuzzy controllers are also presented. A small model system which is built based on this approach, justifies the results.

---

Some of the important mechanical loads in the civil and military industries are variable speed and power and their efficiency. Mechanical coupling of two different electric motors is suitable for These types of application. Using this technique reduces energy consumption of submarine’s motion system and submarine range would be increased. But the use of this technique requires a complex controller. Setting the desired speed for the mechanical load-axis and sharing power on two motors are the main objectives of control. Previously controllers divided load power between two motors as non-optimal controller. This article presents a new controller that can perform the above objectives and is divided between two motors as optimal controller for all speeds. The method of this article will increase efficiency for all speeds, increase the range of submarine and reduce energy consumption for Paper industry and other similar cases. Simulation results have identified new control benefits than the previous model and tested a sample of 13% increase in efficiency.

---

 Mosses have proved to have antifungal properties due to their specific chemical compounds. In this study, the different extracts of some mosses collected from Khuzestan province were tested on a phytopathogenic fungus Fusarium solani, an important pathogen of crops, especially wheat, and compared to the commercial fungicide Benomyl. For this purpose, the dried mosses samples of ethanol, methanol, and acetone were extracted. The antifungal activity was tested by the disc diffusion method, and the growth inhibition zone was measured. Wheat seeds of the “Chamran” cultivar were implanted into moss extract and then transferred into pots containing 1: 10 mixture of soil and soil contaminated with F. solani. After 35 days, the root and crown of wheat plants were examined based on the Wallwork scale. Ethanolic and methanolic extracts caused an inhibitory of 90% and 81% relative to Benomyl, while acetonic extract had fewer effects (76%) in the in vitro tests. In vivo observations had also indicated that ethanolic extracts can significantly control root and crown rot 63.8%.

---

Iran has a long history in manufacturing a wide range of dairy products and cheese is one of the most important fermented dairy product  which is high in protein. Lour cheese (Lour is similar to cottage cheese) is prepared traditionally in the mountainous region of Gilan province, north of Iran, using sheep or cow’s milk. This cheese is very well known cheeses in the region and is preferred by many locals. It is prepared through heating (up to the boiling point) the cheese whey with addition of milk (LCM) or Doogh (buttermilk) (LCB). In this study, batched of Lour cheese (with milk and with buttermilk) were produced in the traditional way and were examined for sensory, physicochemical and rheological properties. The results showed that the moisture content of LCM and LCB was 66/45% and 72/82 %, respectively. The amount of fat measured was  22/33% and 13/70 %, respectively. LCM contained less protein (8/77%) compared to LCB (9/73%). The study also showed significantly different preference for over LCB over LCM by 40 untrained panelists. These finding were backed up by the rheological analysis Overall, Lour cheese proved to be a healthy alternative for feta type cheese however, more work is to be done to commercialize it.  

---

---

Despite numerous kinds of cheeses they can be categorized into two main groups namely Traditional and Industrial. In Semnan province, north central of Iran, varieties of traditional dairy foods are produced among which Aroushe cheese is the most popular. In this study, Aroushe cheese is produced based on the traditional procedure and predefined condition and then its chemical, reological and sensory properties are characterized. This product is a processed cheese that is produced through simultaneous mixing and heating of the crude for a relatively long time (3-4 h). According to the presented results, the fat, protein and moisture of Aroushe cheese are 35%, 42% and 5%, respectively. Therefore, the shelf-life may be expected to be too much longer than other conventional cheese even in room condition. Based on the reology data of this study, G' is greater than G" at any given point, that means the elastic component dominates over the viscoelasticity which indicates a viscoelastic solid behavior. Finally, the micro-structure and color of Aroushe cheese are determined by SEM and Hanterlab.  

---

Doogh is one of the most used fermented dairy drinks in Iran, whose durability and taste in the food industry is very important. The aim of this study was to investigate the antimicrobial effect of hydroalcoholic extract of salvia (Salvia officinalis), basil (Ocimum basilicum) and cinnamon on the durability of dough at ambient temperature.
Hydroalcoholic extracts of salvia, basil and cinnamon were extracted by maceration method. The antimicrobial effects of the extract of these three plants were determined by microdilution on yeast of Saccharomyces cerevisiae by determining minimum microbial inhibitory concentration (MIC) and minimum bactericidal concentration (MBC), and then pH, acidity and antimicrobial effects of them in dough at ambient temperature over four weeks Checked out.
Based on the results of this study, the minimum inhibitory concentration of these extracts was between 6.25 and 12.5 mg/ml. Among studied extracts, salvia (Salvia officinalis), with a concentration of 0.62 mg/ml significantly decreased the yeast population of Saccharomyces cerevisiae in dough during four weeks (p<0.05). But basil (Ocimum basilicum) extract has only control effect and cinnamon extract has no antimicrobial effect.
Hydroalcoholic extract of salvia (Salvia officinalis), basil (Ocimum basilicum) and cinnamon can be used as an antifungal and antimicrobial agent as a natural preservative in dough and has an important role in consumer health.

---

Despite the relative success of different chemical compounds to improve meat tenderness, adverse effects caused by the use of these compounds on the physicochemical and sensory characteristics of meat, have led to restrictions on their use on an industrial scale. Therefore, in order to prevent these undesirable chemical effects, the application of some natural tenderizers has been considered. Natural meat tenderizers, are substances in those fruits and vegetables containing proteolytic enzymes such as cysteine protease, serine protease, metalloprotease and aspartic proteases. In this paper major biochemical changes that have led to meat tenderness, as well as proper plant sources used in tenderizing process have been reviewed.

---

Dairy products fortified with minerals and vitamins play an important role in the development of functional foods. Among lactic acid bacteria, yogurt starters have a special role in the industry, and their health-promoting function has been confirmed. The long duration of fermentation time by lactic acid bacteria in dairy products, takes time and energy and leads to increased production costs. Therefore, the identification of appropriate conditions and factors affecting the growth of different strains are the basic necessities of production. Hence, in this research, the effect of adding manganese sulfate (0, 0.006 and 0.03%) and vitamin B₁₂ (0 and 0.5 ppm) alone as well as their combination on the physicochemical, textural, and sensory properties of fermented milk produced in the presence of Lactobacillus bulgaricus subsp. Delbrueckii and Lactobacillus acidophilus La-5 were investigated. The results showed a decrease in pH and an increase in acidity during the storage period. The L* and b* index decreased and the values ​​of a* increased during the storage period (P<0.05). Also, textural characteristics and syneresis rate in samples containing 0.006% manganese sulfate and 0.5 ppm of vitamin B₁₂ alone and their combination treatment, containing 0.006% manganese sulfate+0.5 ppm vitamin B₁₂ were significantly improved (P<0.05). As the storage time proceeded, the sour taste of samples enriched with vitamin B₁₂ and manganese increased (P<0.05). While the off-odor and off-taste were not felt in these samples. Also, storage time had no significant effect on these sensory characteristics (P˃0.05).

---

The objective of this study was to investigate the synergistic effect of nano titanium dioxide (TiO2-N) and Mentha piperita essential oil (MEO) on the equilibrum moisture sorption isotherm and microbial growth rate of Staphylococcus aureus of cassava starch film. For this purpose, cassava starch biocomposite film with the addition of 1, 3 and 5% TiO2-N and 1, 2 and 3% MEO, and glycerol as a plasticizer were obtained by the casting method. The equilibrium moisture absorption isotherm and antibacterial activity of prepared nanobiocomposite films against Staphylococcus aureus were examined. The obtained results demonstrated that by addition of nanoparticles and essential oil to the starch biocomposites, the equilibrium moisture absorption isotherm curve was shifted to lower moisture content. The microbial tests stated that the pure cassava starch film (control) showed no antibacterial activity against the Staphylococcus aureus and the antibacterial activity significantly increased with increasing concentration of both TiO2-N and MEO in the starch films (p<0.05). However, the antibacterial activity of TiO2-N nanoparticles was higher than MEO. Addition of TiO2-N and MEO increased lag phase and decreased log phase in microbial growth curve. Finally, according to the obtained results in this study, it can be concluded that incorporation of TiO2-N and MEO combination improved the antibacterial activity of cassava starch biocomposites against Staphylococcus aureus and these bionanocomposite films can be used for packaging and extending the shelf life of food products.

---

In this study, the amount of dill essential oil and wheat fiber was optimized in synbiotic doogh using Box Behnken design and Response Surface Methodology (RSM). Independent variables benig dill essential oil in the range of 0-80 μl/l, wheat fiber in the range of 0-2% and storage time in the range of 10-50 days. The survival of Bifidobacterium lactis and physicochemical and sensory properties of synbiotic doogh were eveluated during storage. The results of statistical analysis of data showed that the survival of Bifidobacterium lactis increased with increasing the dill essential oil concentration up to 30 μl/l, but decreased with more increasing its concentration (P<0.05). However, the number of probiotics significantly decreased during storage (P <0.05). Increasing the amount of wheat fiber, the acidity and dry matter increased and pH decreased. Doogh stability increased with increasing fiber at levels up 0.6% but decreased during storage time (P <0.05). The results of sensory evaluation of the samples showed that increasing the amount of wheat fiber, caused decrease in the color and flavor score of the samples and increase in the texture score. However, increasing the amount of essential oil to 40 μl/l, caused an increase in the flavor score, and then decreased significantly (P<0.05). Accordingly, the optimal conditions for the production of synbiotic doogh containing Bifidobacterium lactis, the amount of wheat fiber and dill essential oil of 1.6% and 40 μl / l, respectively, and storage time was evaluated being 30 days.

---

The impact of three different fabaceous host plants including cowpea (Vigna unguiculata), chickpea (Cicer arietinum), and mung bean (Vigna radiata) seeds was investigated using biochemical approaches on possible changes of gut proteolytic activity of the cowpea weevil, Callosobruchus maculatus at 30±1˚C and 70±5% RH and a photoperiod of 8:16 (L:D). Results revealed that pH of 4-5 and 9 was optimal for the activity of larval gut proteases using azocasein and hemoglobin as general substrates. Different serine (BApNA, SAAPFpNA, PMSF, TLCK, and TPCK) and cysteine (Z-Arg-Arg- pNA, Z-Phe-Arg-pNA and DTT) specific substrates inhibitors and activator were used as a further proof of the proteolytic profile in the gut of C. maculates. Although combinations of serine and cysteine proteases were observed, the cysteine proteases had the highest rate on the studied hosts. The protease activity, especially cystein protease, was the highest on cowpea, which was supported by hemoglobin (0.156±0.045 U mg^-1), Z-Phe-Arg-pNA (2.85 U mg^-1) substrates and DTT (90.00±0.10%) as an activator. Due to the importance and frequency of cysteine proteinases and their effects on biological and physiological process, it would be better to design pest management programs based on cysteine plant proteinase inhibitors as transgenic plants.

---

---

Nowadays, conversion industries with the objective of reducing production costs in the country are of great importance. On one hand, considering the high amount of waste after poultry slaughter in Iran, on the other hand, there are a lot of evidences related to the beneficial effects of hyaluronic acid on human health, especially in the treatment of joint diseases such as osteoarthritis. Many efforts have been carried out to make the best usage of these wastes. Therefore, the purpose of this study was to obtain the hyaluronic acid from rooster comb tissue with suitable physicochemical and rheological properties to enrich various foods, including dairy products. In this research, after the initial preparation of rooster comb tissue, hyaluronic acid was extracted through three methods using ultrasound waves-ethanol, physiological serum- acetic acid and physiological serum-ethanol solvents. Then, the physicochemical and rheological attributes of the acquired hyaluronic acid were evaluated. Based on findings, the highest content of extracted hyaluronic acid (4.2 mg/g) was determined in the presence of physiological serum-ethanol solvents (P<0.05). Also, the hydrocolloid was extracted through the mentioned method, had the highest brightness (23.74) and the lowest pH (6.76) and density (810 kg/m³) (P<0.05). However, the influence of different extraction methods on viscosity was insignificant (P>0.05). Hence, the results of the present study showed that the physiological serum-ethanol are an appropriate solvents for extracting and purifying hyaluronic acid, which could be used as a functional food additive.

 

---

The aim of this study was to investigate the effect of adding balango seed antioxidant extract on some properties of low-fat stirred yogurt. In this regard, the antioxidant extract of balango seeds was extracted by three traditional methods (immersion) for 24 hours, microwave for 3, 12 and 24 minutes and ultrasound for 30, 60 and 90 minutes and tests such as total phenol, DPPH scavenging activity and iron reducing power were performed on them, and according to the results of this part, the best extract was selected and added to low-fat yogurt in different concentrations (0, 0.2, 0.3, 0.4, and 0.5 g/liter). The results showed that the extract obtained after 30 minutes of ultrasound had the highest amount of total phenol, DPPH scavenging activity, and the power of reducing iron. On the other hand, it was determined that the highest and lowest pH and acidity of the produced yogurts, respectively, belonged to the control sample that did not contain the antioxidant extract of balango seeds, and with the increase of the extract in the samples, the pH decreased but the acidity increased, and the sample without the extract had the lowest amount. Watering (28.52%) was among the samples and with the addition of Balango extract to the formulation of manufactured yogurts, the number of Lactobacillus acidophilus increased. Finally, according to the findings of the general acceptance and properties of low-fat stirred yogurt, it can be said that the addition of 0.2 g/liter of balango seed extract leads to the improvement of the qualitative and sensory properties of low-fat stirred yogurt.
 

---

Low temperature is one of the most widespread stress factors limiting productivity of cereals. Tolerance to low temperature was studied in 12 barley (Hordeum vulgare L.) cultivars with different growth habits (winter, spring, and facultative) subjected to low, non-freezing temperature (5°C) for cold acclimation, then exposed to freezing (‒5°C) treatment. Different phenotypic assays, including biomass production and survival rate (%) were conducted to determine the range of genotypic variation for tolerance to low temperature. Although the most tolerant cultivar was a winter/facultative one (‘Abidar’) and the most susceptible one was a spring cultivar (‘Nik’), little relationship existed between frost tolerance and growth habit when all 12 tested cultivars were compared. According to the data obtained, four cultivars with contrasting survival rate were selected and metabolic alterations were analyzed in these cultivars after cold acclimation and de-acclimation (25°C) treatments. Soluble carbohydrates and proline were accumulated in the leaves up to 20-70% (P< 0.05) and 37 fold (P< 0.001) during the acclimation period, respectively, and decreased upon de-acclimation by 9-42% (P< 0.05). In contrast to the total protein, proteins in the leaf apoplast, along with carbohydrates, accumulated up to 2-4 fold (P< 0.05) during the acclimation period. The frost tolerance of cultivars was correlated (r= 0.91, P< 0.05) with the concentrations of apoplastic carbohydrates but not with the total and apoplastic proteins or total carbohydrates. Our data revealed that barley cultivars were different in the metabolic adjustments upon acclimation treatment; some of these metabolic responses were directly associated with frost tolerance of cultivars.