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In order to reduce the economic losses and life risks caused by microbial pathogens, the use of natural substances as antimicrobial compounds seems to be an effective way to control the presence of pathogenic bacteria. In this study, the chemical composition of onion essential oil was determined by gas chromatography–mass spectrometry (GC-MS). The methods in disk diffusion agar (DDA) and well diffusion agar (WDA) were used to investigate the inhibition zone diameter, micro-dilution broth was used to measure the minimum inhibitory concentration (MIC) and pour-plate technique was also used for minimum bactericidal/fungicidal (MBC/MFC) concentration. A total of 20 chemical volatiles (approximately 100% of onion essential oil compounds) were identified. The compounds Trisulfide dipropyl, Disulfide dipropyl, n-Decane and Furfuryl methyl sulfide with 20.67, 16.18, 13.51 and 10.23% of the main constituents of onion essential oil, respectively. The results of WDA showed that onion essential oil had the most and the least effect on Gram-positive bacteria Staphylococcus aureus with a diameter of 15 mm and Gram-negative bacteria Pseudomonas aeruginosa with a diameter of 10 mm, respectively. The results of MIC onion essential oil for Staphylococcus aureus, Listeria innocua, Escherichia coli, Salmonella typhi, Pseudomonas aeruginosa and Candida albicans 512, 512, 512, 512, 512 and 1024 mg/mL, respectively. In general, the results of this study showed that the antimicrobial effect of onion essential oil can be somewhat different depending on the type of microorganism.

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Strawberries have a very short shelf-life due to their high sensitivity to fungal agents. The use of chemical antifungal compounds to increase the shelf life of this fruit has raised many concerns. For this reason, it is necessary to use safe methods to control spoilage and maintain the quality of strawberry fruit during storage. In this study, the effect of coating with Persian gum containing vanillin on the shelf life of strawberry fruit was evaluated. The levels of gum used in the preparation of the coating solution were 3%, 3.75 and 4% (w / v) and vanillin was added to the coating solution at three levels of 5, 6 and 7 mM. The studied characteristics included weight loss percentage, general acceptance, acidity, soluble solids, breakdown percentage, anthocyanin content, texture analysis and vitamin C content. The results showed an improvement in the appearance of coated fruits compared to control samples and also a significant reduction in the percentage of spoilage and weight loss in coated samples compared to the control. According to the results, the titratable acidity and texture firmness in the treated fruits improved compared to the control samples. Anthocyanin content and vitamin C content in the coated samples decreased but the rate of decrease was much slower compared to the control samples. Overall acceptance in the coated samples decreased slightly compared to the control sample. Finally, the best formulation was determined to contain 3.96% (W/V) of Persian gum, 0.857 mM vanillin and 2% (V/V) of glycerol.
 

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In recent years, the non-destructive and fast method of image processing has been successfully used for quantitative and qualitative evaluation of the characteristics of food products. In this study, the effect of sugarcane bagasse as a source of fiber enrichment (0-25%), soybean water-soluble polysaccharide (0-2%) and frying time (2-5 minutes) on the image characteristics of donuts such as color, number , density and size of bubbles, porosity, energy, homogeneity, contrast and entropy were investigated. The findings of this research showed that the increase of sugarcane bagasse fiber increases the a* index and decreases the L* and b* components of the crust and crumb and porosity. On the other hand, increasing the frying temperature increases the redness of the crust and decreases the lightness of the crust and the porosity of the texture. Meanwhile, the polysaccharide soluble in soybean water had no significant effect on the characteristics of the treatments. The optimization results also showed that if 8.58% sugarcane bagasse and 0.36% soybean soluble polysaccharide are added to the formula and the sample is fried within 5 minutes, the best quality will be obtained.
 

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Cyberspace has provided the ground for the emergence of a new generation of games, in the namely of virtual games, which are beyond the games and entertainment. Although the computer games, as a part of entertainment industry, are basically considered with cultural and economic approaches, what makes such games an attractive topic for law, is the possibility of buying and selling virtual goods and items within the context of games.In-game transactions associated with some challenges with the legal status of such transactions are the most important ones. In the meantime, what makes the validity of online transactions a challenging topic refers to the doubt on the vital elements of subject-matter of contract. Since everything occurs in a virtual environment, so the objects of transactions are intangible, and in fact, do not exist. Moreover, what purchased and sold are just beneficial and valuable for the game players through the game so that they have no function and benefit out of the game. This paper tries to have a legal analysis on virtual goods and items from the point of essential conditions for the validity of the object of transactions.

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Following the victory of the Islamic revolution, especially with the end of the war and considering macro-policies of the system based on the reduction of control of the state, competition law has appeared more than past in the area of the legislative. Besides, if the people acknowledge that the rules coincide with their beliefs, they show more commitment to it. Considering that according to the Constitution, regulations must be based on the Islamic criteria, to determine the rules governing the behavior of economic actors, they must be justified based on the Islamic criteria. The principle of 'no harm' is among the most important rules under discussion in the Islamic law, and several theories have been formulated for the provision of this principle. We explain the concepts of principle of “no harm”, and attempt to demonstrate that firstly the government (like every individual of the society) is affected by the concept of this principle, and secondly, if the provisions of the principle of "no harm" imply that the issue that a verdict has been rendered for it, if its primary effect causes harm to others, such award is declared null.  In other words, it is improbable that the legislator enacts a law that will harm others; therefore, by relying on this principle, the validity of the said rule will not be recognized.

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Among the types of foods that are consumed to meet the physiological needs of humans, animal protein is more valuable than other nutrients in terms of nutritional value and nutrients. Today, consumers are looking for healthy and quality foods. Therefore, knowledge of the qualitative characteristics of meat is considered to be important. In this study, the quality and durability characteristics of Arabia and Arabia -Romanov meat were studied during 7 days of ageing period under commercial conditions at 4 °C. Samples were taken from the top round section including Semimembranosus muscles. This research was conducted as a randomized complete design. One-way ANOVA and Fisher test were used at 5% statistical level to study the differences between treatments. Finally, the results were analyzed using Minitab version 16 software. The pH value for Arabia meat decreased from 6.33 immediately after slaughter to 5.7 and for the Arabic-Romanian meat, the mean of 6.36 immediately after slaughter, decreased to 6.05 after 168 hours. The mean value of pH indicating that there was no statistically significant difference between treatments. The results showed that there were significant differences between the two treatment in characteristics of texture, sensory and cooking loss (P <0.05). In general, Arabia- Romanov meat has a higher overall acceptance rating and desirable texture characteristics.
 

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Measurement and measurement is vital for any organization. The management and performance appraisal system as one of the management processes play a key role in realizing the goals and missions of the organization. The purpose of this research is to identify the effective factors of multilevel performance management of the Applied Higher Education Institution of Applied Water and Power industry which are based on a balanced scorecard. The present research is applicable to the purpose. The research method is exploratory blend. The statistical population of the research is the experts of the Applied Higher Education Institute of Water and Power Industry, which has at least 5 years of education management experience and has a master's degree. By using a targeted and judgmental sampling method, an interview was conducted with experts from the statistical community, After 15 interviews with experts on the subject of research, theoretical saturation was obtained.The results of the interview were analyzed by the three-step coding method and were identified and presented at three levels: individual, group, and organizational levels in the form of four dimensions of the balanced scorecard.

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