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Aims: This research deals with the delicacies and complexities of recreating the historical cemeteries of cities. In this regard, it tries to know the obvious, hidden dimensions, layers and components in the deep levels of perception by reviewing lived experiences.
Methods: This research is qualitative and has a phenomenological approach. In this way, in-depth semi-structured interviews were conducted in Kusenbach's innovative method and in five axes, and also supplementary questionnaires were distributed to record, receive and analyze the meanings of the lived experiences of the landscape visitors.
Findings: The lived experiences of historical landscape cemeteries were studied in five axes: "Reference, ideal image, activity, improvement and mental dimensions" and showed that historical cemeteries have multidimensional qualities and a great variety, multiplicity and complexity in the perceptual layers.
Conclusion: If the role of the cemetery is reduced to the necessary urban infrastructure and becomes only a place for burying the bodies, then the connection between the world of the living and the dead is cut off, and turning it into a landfill for urban waste outside the city. Because of having valuable structures and elements, originality and hidden values that show the interaction of culture and nature over time, and these values preserve the identity and collective memories and historical memory of society, the protection of the historical landscape is very sensitive. Therefore, it is impossible to re-read these features in the re-creation of the cemetery without analyzing the deep perceptual layers hidden in the soul of this place.

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Aims: Recent advances in landscape ecology and satellite data have provided an opportunity to change approaches in sustainable urban planning and have created a high potential for enhancing resilience in the interactions of social-ecological systems. In this research, by using the concept of spatial resilience and measuring the critical components and relationships of the socio-ecological landscape over time, the thresholds related to identity were quantitatively extracted to provide a solution for linking concrete management objectives and the theory of resilience.
Methods: By evaluating the ecological landscape of Qom city using PLAND, CA, NP, AREA-MN metrics and satellite data, the changes in landscape resilience of this city during thirty years based on the theory of spatial resilience were analyzed.
Findings: By defining and extracting identity thresholds, identity changes in the city landscape were predicted concerning resilience in the coming years. Then, by identifying the spatial-identity patterns of the city in different periods and measuring them based on resilience dimensions, measurable suggestions were presented to policymakers and planners to place the urban landscape in a new, resilient, and sustainable balance.
Conclusion: The landscape of the city of Qom in 2009 and 2019 has crossed the first and second thresholds of identity, and with the continuation of the current trend, in the next 20 years, traveling the third threshold (complete transformation of landscape identity) will happen, and if the process of reducing the green area structures continues, the landscape will reach an irreparable stage in terms of resilience.
 

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Field experiments were conducted to evaluate the effect of thiobencarb and oxadiargyl herbicides on rice (Oryza sativa L.) and their possible residual effects on spinach (Spinacea oleracea L.) and lettuce (Lactuca sativa L.) at Dashtnaz and Gharakhil Agricultural Research Stations, Iran. Treatments included thiobencarb at 3.16 and 6.33 kg a.i. ha-1, oxadiargyl at 0.15 and 0.30 kg a.i. ha-1 and a non-treated control. After harvesting rice, trial plots were kept undisturbed until late September when spinach was seeded in half of each plot. In November lettuce was transplanted in another half of the plots. Soil residual oxadiargyl at 0.30 kg a.i. ha-1 stunted rice up to 31%, but this injury was transient and did not reduce yield. The adverse effect of oxadiargyl on rice was lower at Gharakhil possibly due to the greater binding by soil organic matter (OM). At Dashtnaz, spinach fresh yield was significantly affected by soil residues of oxadiargyl. Whereas lettuce fresh yield was significantly reduced in both thiobencarb and oxadiargyl treated plots. At Gharakhil, fresh yield of lettuce was not affected significantly. The experimental results revealed that soil characteristics, in particular OM content, are the main factors controlling the effect of thiobencarb and oxadiargyl residues. Furthermore, it could be concluded that oxadiargyl affected rice and spinach fresh yield greater than thiobencarb. Since no statistically significant differences were found in rice, spinach, and lettuce yield between the two applied doses of thiobencarb, from economical and environmental point of view, the lower thiobencarb dose is recommended to be used in paddy fields of northern Iran.

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     In this study, antimicrobial activity of lactic acid bacteria isolated from traditional Kurdish cheese was evaluated. At first, cell free culture supernatant was prepared, and then divided into three groups (control, treated by heat and treated by NaOH). Antimicrobial activity of supernatant treated or no treated was investigated utilizing Agar diffusion, Disk diffusion and Minimum Inhibition Concentration. In addition, coaggregation of lactic acid bacteria against pathogens was determined. Results showed native lactic acid bacteria were suitable antimicrobial activity in comparison to commercial lactic acid bacteria. Heating of supernatant hadn’t effect on antimicrobial activity, while treating by NaOH didn’t show antimicrobial activity. In addition, native lactic acid bacteria didn’t show significant difference in minimum inhibition concentration with commercial lactic acid bacteria. Native lactic acid bacteria also have a suitable coaggregation with pathogens. Results of this study showed native lactic acid bacteria isolated from traditional Kurdish cheese can be used as natural antimicrobial agents.

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In this study, concentrations of 1, 1.5 and 2% of chamomile, echium amoenum and valerian extracts were used in Ice cream formulation and its physicochemical (dry matter, solid non fat, acidity, pH, fat and viscosity), antioxidant properties (IC50), total phenolic content and sensory properties were investigated on the first day of production. The analysis of the results showed with by increasing the concentration of extracts, dry matter, solid non fat, pH and viscosity significantly decreased (p≤0.05) and acidity increased (p≤0.05). The use of extracts did not have a significant effect on fat changes (p> 0.05). analysis of antioxidant and polyphenolic properties showed that with increasing the amount of extract in ice cream, their antioxidant properties increased and the highest antioxidant activity belonged to the sample containing 2% valerian extract that containing higher phenolic compounds. The results of sensory evaluation showed that the highest sensory properties and overall acceptance in the treatments containing echium amoenum extract and the least sensory properties and overall acceptance were observed in the medium-to-high concentrations of valerian extract with along in high-dose chamomile extract treatments. Using 1% valerian extract can produce a functional traditional ice cream with qualitative and nutritional properties desirable and acceptable for consumers.

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Honey is one of the most important bee products that have a high nutritional value and many beneficial drug properties. And perform a variety of fraud in honey because of concerns over quality control of the product. In the present study, the Honey Tree (A₁) sample with its counterfeit samples was compared with 10% substitution with sucrose powder (A₂), 20% replacement with sucrose powder (A₃) and 30% replacement with sucrose powder (A₄), respectively. The results of this study showed that the amount of reducing sugars before hydrolysis in the range of 77.51-62.8 g%, the reducing sugars after hydrolysis in the range of 1.61 to 22%, the ratio of fructose to glucose from 0.44 to 0.33, 1, ash in the range of 0.04%, electrical conductivity in the range of 0.21-0.20%, diastase in the range of 11.47 to 20.25 (DN), Hydroxymethylfurfural (HMF) 2. 28 to 62 mg / kg. By adding different amounts of sucrose powder, the amount of reducing sugars before hydrolysis, moisture, acidity, fructose, glucose, fructose to glucose ratio, proline, antioxidant activity, samples decreased significantly and the amount of reducing sugars after hydrolysis, Diasteric, hydroxymethylfurfural and viscosity of the samples increased significantly (P<0.05). In the present study, all the factors studied, except for the amount of pre-hydrolysis regenerative sugars, fructose-glucose ratio and hydroxymethylfurfural ratio were within the standard range and could not be useful for detecting cheating the addition of sucrose to honey.

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Ice cream, because of its ability to survive probiotics in it and is popular due to its sensory properties, is a good environment for transmitting probiotics to the body. The purpose of this study was to investigate the possibility of producing probiotic cacao ice cream using Stevia. For this purpose, stevia was replaced with 0, 10, 25, and 50% sugar-based ice cream formulation in samples containing Bifidobacterium animalis subsp. Lactis, and the samples were tested for bacterial viability, acidity, pH, and sensory evaluation in three replication in period time 1, 7, and 14 days. The highest levels of Bifidobacterium animalis subsp. Lactis in 50% stevia on first day of storage was 10.56 ± 0.06 Log cfu/g. The count of bacteria in all samples was more than optimal and determined during the storage period. Also, increasing the percentage of stevia, reduced the sensory properties of the samples. According to the results of the current study, for the production of low-calorie ice cream, cocoa ice cream containing 50% stevia can be suggested for production.

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The aim of this study was to investigate the effect of different ratios of starter and kind of probiotic culture on the physicochemical, textural, microbial and sensory properties of probiotic soy cheese. Different ratios of starter (50% thermophilic + 50% mesophilic , 25% thermophilic + 75% mesophilic, 75% thermophilic + 25% mesophilic) with different species of probiotic bacteria (Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium lactis were used to produce probiotic soy cheese. The results were analyzed in a completely randomized design consisting of 12 treatments with 3 replications using two-way analysis of variance. The means were compared by Duncan's multiple range test at 5% probability level. The results showed that treatment 10 (cheese sample containing starter compound (75% thermophilic + 25% mesophilic) + Lactobacillus acidophilus probiotic bacterium) had the lowest pH and the highest acidity. The highest amount of acetic acid was related to treatment 12 (cheese sample containing starter compound (75% thermophilic + 25% mesophilic) + Bifidobacterium lactis probiotic bacterium). In all samples of probiotic soy cheese, the population of probiotic bacteria was in the range of 7-8 log cfu / g. Treatment 6 (cheese sample containing starter compound (25% thermophilic + 75% mesophilic) + Lactobacillus acidophilus probiotic bacterium) had the highest hardness, cohesiveness and tissue springiness, also treatment 6 had the highest sensory quality score, therefore this sample the best treatment was selected. Overall, the results showed that probiotic soy cheese is a suitable environment for the growth of probiotic bacteria and the production of a functional product.
 

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Today, special attention is paid to the use of bioactive peptides in the production of functional foods and drugs. In the present study, isolation and evaluation of bioactive properties of peptides derived from enzymatic hydrolysis of soy whey were investigated. For enzymatic hydrolysis of soy whey protein, two types of enzymes, ficin and trypsin, were used at temperatures of 37 °C and 45 °C and at times of 2 and 4 hours. Then, the obtained protein hydrolysates were separated by reverse phase- high performance liquid chromatography and the obtained fractions were collected for biological activity. Statistical analysis of hydrolysis degree results was conducted by factorial method. One-way analysis of variance was used to analyze the results of the bioactive properties of peptides. The means were compared by Duncan's multiple range test at 5% probability level. Based on the results, peptide fractions had good antioxidant activity and also showed antimicrobial effect against Escherichia coli and Staphylococcus aureus. The T4F7 fraction (the seventh fraction obtained from trypsin-prepared protein hydrolyzate at 45 °C for 4 hours) had the highest antioxidant and antimicrobial properties. Therefore, this fraction was considered as the superior fraction. Electrophoregram of separation of peptide components in the selected bioactive peptide fraction (T4F7) showd that the presence of peptides with a molecular mass often of about 5 to 10 kDa and Less than 50 kDa is the main cause of desirable antioxidant properties in this treatment. Therefore, soy whey peptide can be used as a functional ingredient and natural preservative in food products.
 

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Improvement of dough preparing methods and use of some additives seem necessary to delay staling, which is considered one of the important problems in the baking industry. In this regard, this research studied the effects of mixer rotation (750 and 1000 rpm), various levels of guar gum and DATEM (both at 0.5 and 1%), and baking temperature (200 and 220℃) on physicochemical, thermal and organoleptic properties of Toast bread samples. A completely randomized design was used to analyze the data and Duncan’s multiple range test was conducted for comparison of the means at the 5% significance level (α = 5%) in SPSS 16. The results suggested that hydrocolloid (guar gum) and DATEM incorporation increased moisture, protein and ash contents, specific gravity, peak temperature and brightness index, but decreased staling of the samples and enthalpy of fusion of the starch. In addition, most sensory characteristics of bread samples also improved. The guar gum did not affect the pH, but the samples containing 1% DATEM had the lowest pH values. It is noteworthy that the sample treated with 0.5% guar and 0.5% DATEM that was mixed at 1000 rpm and baked at 200℃ was introduced as the most desirable formulation. 

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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 importance of functional foods, Except for their nutritional role, is due to providing physiological benefits or reducing the risk of chronic diseases. Cake is a popular product among consumer meals. Therefore, reducing the amount of sucrose in the cake by making it functional with citrus fiber and essential oils is an effective step in the grain industry. The breakfast cakes containing isomalt, orange fiber and cinnamon essential oil were prepared in 8 groups. The physicochemical, color and sensory properties of breakfast cakes were investigated. The results showed that the pH of the prepared cakes was not significantly different from the control group (p>0.05). While the variables of orange fiber, isomalt, and cinnamon essential oil were effective in maintaining the moisture content of cakes (p<0.05). As expected, the fiber content of breakfast cakes increased with the addition of orange fiber (p<0.05). The fat and protein content of the treatments was lower than the control sample. The protein of the treatments did not have a significant difference(p>0.05); however, they showed a significant difference with the control treatment(p<0.05), but their ash was significantly higher than these groups (p<0.05). A significant decrease in sucrose content was reported by replacing part of it by isomalt (p<0.05). Improvement in baking volume and weight loss of breakfast cakes containing orange fiber, isomalt, and cinnamon essence was also reported (p<0.05). Examining the color index of breakfast cakes showed an increase in the L* and b* values while the a* value decreased (p<0.05). Sensory evaluation showed an increase in the acceptability of cakes containing orange fiber, isomalt, and cinnamon essential oil compared to the control sample. Considering the total results, the breakfast cake containing 2% orange fiber, 2% isomalt, and 0.1% cinnamon essence was introduced as the best treatment in this research.
 

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Linear viscoelastic constitutive laws, such as hyperelasticity with the Prony series, are commonly used in commercial software to simulate polymer materials. However, these models are not accurate regarding large strain problems despite performing well for small strain problems. To gather experimental data for soft adhesives, various shear modes were employed, including monotonic, creep, and low-cycle tests using single-lap shear specimens. These tests were conducted on optically clear adhesives (OCAs). Initially, the validity range for linear viscoelasticity was established, revealing the inability to predict large strains accurately using this approach. Subsequently, the three-network viscoplastic (TNV) model parameters were calibrated experimentally under large strains. The calibration procedures took advantage of variations in loading modes, enhancing the precision and improving the accuracy of the constitutive models. For calibration purposes, it is recommended to utilize the low-cycle loading-unloading test as it offers a suitable and cost-effective means of precision. This approach provides a cost-effective way to accurately predict material behavior, owing to the variations in loading modes. Finally, the characteristic model was used to evaluate the results through the finite element method. The results showed that the proposed model accurately predicts stress values, energy dissipation, and energy loss due to softening