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Negation is one of the basic concepts in natural languages. In all natural languages, there exist negative statements corresponding to positive sentences. The meaning of negative sentences in these languages is contrary to the meaning of the corresponding positive sentences. The purpose of this study is to elucidate the morphological and syntactic representation of negation and its position in Lori dialect of Kohgilouyeh based on Minimalist Program. In this regard, the main research questions are:
1- Is the negative marker in Lori dialect a word or a prefix?
2. Does the negative marker place in different positions in Lori dialect?
Based on the main research questions, the following main hypotheses are expressed:
1. Negative marker in Lori dialect is a word.
2. Negative marker places in different positions in Lori dialect.
Although one of the authors is the native speaker of this dialect, the research data was extracted from the speech of five male and female elderly speakers, as well. The research results show that the negative marker in Lori dialect precedes the Tense Phrase/TP as an independent phrase and occurs in different positions in the sentence. In non-attributive and interrogative sentences, the negative marker manifesting in the head position of Negative Phrase (NegP1), first precedes the TP and then it is attracted by the verb.  In this position, the relationship between the verb and the head of the negative phrase is realized by Agreement relation. The Negative Phrase2 (NegP2) is another position in which this marker appears in the indicative attributive sentences. In this position, the negative marker is not subject to any movement and remains in its situ position. In addition, in these sentences, the negative marker can also move to the specifier of Focus Phrase/FP. Similarly, the negative marker can occupy the head position of Complementizer Phrase/CP­ in yes-no question sentences. Moreover, this marker can be used as a prefix before the verb and also locate before the TP as a negative adverb.
 

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Solar field transfer heat of solar radiation to the heat transfer fluid. Appropriate size of solar field is one of the most important parameters in levelized cost of solar electricity. In this paper optimum solar field size in an integrated solar combined cycle is determined. Furthermore, an algorithm is presented for the simulation of parabolic trough solar collector performance. Four solar fields by different size but same power block are considered. Thermal performance of each field in terms of nominal and partial load conditions is studied. Solar field and combined cycle are simulated by coding in EES software. According to The hourly meteorological data, electricity generated for a year is calculated. Levelized cost of solar electricity for each field size is calculated and optimum size of the field is selected. According to the economic analysis, the optimum solar field size in an integrated solar combined cycle is depended to location of plant, HRSG power demand, and the constraints of the power block and solar field.

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Using the natural-based coating and natural preservatives has became a novel method in food packaging. Accordingly, the use of natural preservatives for prevention of spoilage and extend the shelf life of perishable foods like as fish burger has gained more attention. The aim of this paper was studying the effect of edible g on physiochemical, microbial and sensory characteristics of rainbow trout fish burger during 14 refrigerated storage. In this study, the effect of 2% gelatin coating containing different concentration of alga essential oil (0.3, 0.6, 0.9) on physiochemical (TBA, pH PV, TVB-N), microbial (PTC, TVC) and sensory properties were analyzed periodically during storage. According to the results, the combination effect of gelatin and alga essential oil on improvement the physiochemical and microbial values of treated samples were significantly higher than untreated samples (p<0.05), and this antimicrobial coating has significant effect to decrease the microbial spoilage and to extened the shelf life of rainbow trout fish burger during refrigerated storage.resulted in significant shelf life gelatin coating Dunaliealla salina alge essential oil 0.9% as compared to control sample (p<0.05).

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The aim of this study was to investigate the effect of Dunaliella salina addition in concentrations of 0.1, 0.25, 0.5, 0.75, 1 and 1.5% as substitutes for 6.7, 16.7, 33.4, 50, 66.7 and 100% stabilizers on the rheological, physicochemical and sensory properties of the ice cream samples. All samples showed a shear-thinning behavior. Dunaliella salina addition increased significantly the apparent viscosity and decreased melting rate (P<0.05). Also, the addition of Dunaliella salina increased significantly in the overrun and decreased the hardness of the samples (P<0.05). The sensory evaluation suggests that the addition of Dunaliella salina does not have a significant effect on odor and flavor. Samples containing the highest percentage of Dunaliella salina were received the highest color, appearance and hardness scores by panelists. In general, samples containing a high percentage of Dunaliella salina were selected as the best overall acceptance by panelists. As a general result, according to the results of this study, the addition of Dunaliella salina to ice-cream, while improving the qualitative characteristics of the product, also improves its sensory properties and improves the acceptance of the product.

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Results showed the best result in color evaluation after the control sample was in the treatment containing 5% extracts. The taste of the treatments was favorable for the consumer until the third day, and the best result was observed in treatments containing a 3% aqueous extract of the third day, and over time the taste quality index dropped significantly. There was a significant difference between groups and treatments in terms of B-index. Among the treatments, the sample containing chitosan was the highest on the third day and then the 5% extract was the best treatment. From the perspective of the overall acceptance of a 5% apple aqueous extract and an apple aqueous extract of 3%, on the 6th day, the best results were obtained in the overall acceptance analysis. In the tissue analysis, according to Kruskal Wallis test, the treatments showed a significant difference, 5% and 3% water extract was the best on the sixth day, respectively. Regarding the basic pH properties of rainbow trout fillets in this study, in all treatments, it was approximately 6.85%. The process of pH changes during 6 days of storage of trout fillets was obtained. The highest pH was observed on day 3 and in the treatment containing alcoholic extract was 3% and the lowest pH was on the sixth day. The TBA of rainbow trout fillets in this study was almost 0.03 0.02 0.02 for all treatments.

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An ejector-expansion refrigeration cycle employing N2O is studied in this paper and thermodynamic and exergy analysis is carried out to find out the effect of some key factor within the system. The results show that Ejector-Expansion Refrigeration Cycle (EERC) obviously has the highest maximum coefficient of performance and exergy efficiency by about 12% and 14% more than Internal Heat Exchanger Cycle (IHEC); meanwhile these are about 15% and 16.5% higher than Vapor-Compression Refrigeration Cycle (VCRC) ones, respectively. Moreover, the total exergy destruction in N2O ejector-expansion cycle is 63.3% and 54% less than IHEC and VCRC and the exergy destructed in expansion process within EERC is 19.39% and 40.497% of total destruction less than IHEC and VCRC. Furthermore, the highest COP for vapor-compression refrigeration, internal heat exchanger and ejector-expansion refrigeration cycles is corresponding to the high side pressure of 7.328 Mpa, while this value for CO2 refrigeration cycle is about 8.5 Mpa.

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In this study, the antibacterial effect of eucalyptus extract on different bacteria showed that the bulk of compounds present in the sap of eucalyptus leaves were formed by the phenolic compounds. starch was prepared for the production of starch film was used to improve the quality of film by 10 % of the volume of glycerol. ground beef production was evaluated by adding 0.5 and 1.5 percent of eucalyptus oil to the film, then ground mutton meat was packed with film, and microbial and chemical properties and transparency of meat after preservation in the fridge were studied in times 1, 3 and 6 days. according to the results, inhibition of DPPH increased with an increase in the amount of extract and the highest percentage was reported on day 3. also the results of TBA with a decrease in the amount of extract decreased and the maximum reduction rate was reported on day 3. according to the results, the total population count of microorganisms decreased with an increase in the amount of extract and the maximum reduction rate was reported on day 3, but did not have significant differences with the sample count on the day 6 with the spread of corruption. (P> 0.05) is based on the results that Staphylococcus aureus has decreased by increasing the amount of extract and the maximum reduction rate is reported on day 3. However, on the day 3 at 0.5 %  extract , its extracts and on the day 6 with the spread of corruption, the number of samples did not show significant differences. according to the results, the amount of transparency and color spectrum decreased with the increase of the extract and had significant differences with the sample. (p < 0.05)

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In this study, the effect of adding different concentrations of Bene kernel (5 and 10%) and its microliposomes (400 ppm) on the physicochemical and sensory properties of cream was investigated. The treatments of this research were as follow: T1 (cream with 30% fat), T2 (cream with 20% fat and microliposome), T3 (cream with 20% fat+ microliposome and 5% Bene kernel oil), T4 (cream with 20% fat+ microliposome and 10% Bene kernel oil). PH and syneresis during storage and the parameters of viscosity, texture, color index and sensory evaluation were measured. Results showed that in all samples, during the storage, syneresis increased and the amount of pH decreased (P <0.05). By adding Bene kernel oil, the viscosity of the samples increased (P <0.05). The addition of 10% Bene kernel oil reduced the brightness and increase softness of the texture, and it was not approved in terms of sensory evaluation. T3 was chosen as optimal treatment. The results of this study showed that encapsulating Bene kernel oil as source of phenolic and tocopherol compounds and also applying its oil, help us using beneficial properties of Bene and also provides a positive step towards the production of low-fat cream and promoting consumer health.

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Fish is one of the most important and valuable sources of protein, fat and energy, but it is very corruptible and will be corrupted faster than other meat dishes. The present study was carried out to determine the effect of Spirulina  algae  chitosan  coating  on  maintaining  the  quality of  Huso  huso  fresh  fillet  during storage  in  refrigerator. Fresh fillets of chitosan solution (1%) containing 1% algae extract, treated and stored in a refrigerator. Microbial and chemical tests including total bacterial count and psychrophilic bacteria, pH, TBA as well as sensory evaluation were performed periodically for all specimens and measured for DPPH .eagla For algae - containing coatings, the total bacterial load was 2.56×10⁶ cfu/ml and on the fifth day it was still in acceptable range for human consumption, but in control samples, 3.81×10⁷ cfu/ml it was five days that exceeded the limit. Serum bacterial levels for control treatment were significantly higher than that of extract containing chitosan coatings and TBA values were significantly higher in the control fillets than in the first treatment, while the pH values in the control sample with the treated sample, there was no significant increase. Current study showed that using algae extract containing chitosan coating can prevent bacterial growth in fresh fish fillets and maintain its sensory properties including texture, smell, color and general acceptance. And increased the fish storage period in the refrigerator.
 

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In recent years, the attention of researchers to common diseases between humans and animals (zoonosis), control of diseases and food poisoning of animal origin has been very high. Due to the importance of meat in the transmission of pathogenic bacteria such as Salmonella, in this study, the control and reduction of microbial load of this dangerous bacterium was studied using Ziziphora clinopodioides essential oil (ZEO) in vitro. First, the Ziziphora clinopodioides plant was prepared and its essential oil was extracted using an industrial clevenger apparatus. Essential oil compositions were obtained by chemical analysis using GC/MS. The results of the chemical analysis showed that Pulegone is the most abundant compound in ZEO. Antibacterial effects of ZEO on Salmonella typhimurium and Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) were determined by tube dilution method. Experimental results show that ZEO has an antimicrobial effect on Salmonella typhimurium and can be added to food as a natural preservative. The Minimum Inhibitory Concentration (MIC) of ZEO for Salmonella typhimurium was 125 µL/L and the Minimum Bactericidal Concentration (MBC) of ZEO for Salmonella typhimurium was 250 µL/L.

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In interest of increasing demand for natural foods free of artificial preservatives, this study aimed to Controlling the antioxidant properties of green tea extract (GT) through its encapsulation in chitosan nanoparticles (CS-NP) and to investigate its preservative effects on surimi. The results showed that GT-loaded chitosan nanoparticle (CS-NP-GT) was significantly effective in reducing the lipid oxidation of surimi by determination of Thiobarbituric acid and free fatty acids. Chemical, microbial and sensory analyzes of surimi with CS-NP-GT treatment showed a significant difference compared to other treatments (p <0.05). At the end of the storage period, surimi treatment with CS-NP-GT caused 2.6 log cycles reduction of lactic acid bacteria, 2.55 log cycles reduction of Enterobacteriaceae, 4.32 log cycles reduction of aerobic mesophilic bacteria, 3.7 log cycles reduction of Bacillus cereus and 2.61 log cycles reduction of mold and yeast. Also in the sensory evaluation, E-0.1-GT had higher score on the ninth day of storage compared to surimi prepared with other treatments. The results of this study showed that encapsulation of green tea extract with chitosan nanoparticles is a promising technology to control chemical, microbial and adverse sensory changes in surimi and increase the shelf life of this product.

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In this study, the effect of microencapsulated grape extract in chitosan nanoparticles (0.5:1 ratio) on surimi prepared from Kilka fish was investigated.  Physical properties of nanoparticles (particle size, zeta potential, and PDI) were 177.3 nm, +32.94 mV  and   0.405 respectively. Also, morphological characteristics  (SEM photo) were  studied and the data showed that the produced nanoparticles were in a favorable condition. After preparation of surimi from Kilka fish, treatments included: Surimi (control)   Surimi containing chitosan-surimi  nanoparticles containing extract and surimi  containing chitosan nanoparticles and extract were prepared and chemical factors of deterioration in surimi (pH,  TVB-N,  TBA  and peroxide) were evaluated on different treatments days (0, 1, 3, 6 and 9) at refrigerator temperature. Also, sensory evaluation of treatments was done  after cooking  by hedonic method. The results showed that the changes in the chemical factors mentioned in the treatments containing chitosan nanoparticles and extract were reduced (p˂0.05).   Sensory evaluation of the use of chitosan nanoparticles along with extract showed a decrease in taste, odor and overall acceptance factors by the consumer. According to the results, The use of chitosan nanoparticles containing extract in surimi of Kilka fish can delay the deterioration of surimi and increase the shelf life of the product and improve organoleptic properties during refrigerated storage.
 

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Impact of Decisive Factors in Sustainable Branding on Coastal Tourism destinations (Case study: Chabahar coastal zone) Abstract Branding the destination of tourism is a process through which a travel destination nourishes and developes its focal features, and renders to its main audiences, can be famous, build its reputation, maintain and strengthen it or even make some changes which is of great importance for tourism purposes, but regarding sustainability dimensions, its been been considered less important. The current study aims to explore the potential and resources associated with sustainable branding of coastal tourism destinations and considering different dimensions of environmental, economic, socio-cultural and institutional dimensions through a descriptive-analytical method participating 1125 subjects at four different levels (local community , Tourists, business owners and managers) in the Chabahar coastal zone. The results of this research indicate that the current status of branding in the Chabahar coastal area is undesirable due to the four dimensions of sustainability. Among the key elements in sustainability branding of Chabahar coastal tourism destination ,the share of all the items is significant while the impact of institutional factors is considered to be of utmost importance. key words: Sustainable Brand, Tourism Destinations, Coastal Tourism, Institutional Factors, Chabahar Sustainable Brand, Tourism Destinations, Coastal Tourism, Institutional Factors, Chabahar

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Fat oxidation during the storage period is one of the important factors in the deterioration of food quality. Hydrolyzed fish waste is one of the most important sources of bioactive peptides as a natural antioxidant. The purpose of this research is adding bioactive peptide that obtained from the enzymatic hydrolysis of rainbow trout waste (viscera) to the cooked hamburger formulation and measure the characteristics of the hamburger. Fish wastes were hydrolyzed in optimum conditions (temperature 59°C, time 118 minutes and concentration of 2% alcalase enzyme and then, 0.5, 1, 1.5 and 2% by weight, were added to the hamburger samples. A hamburger is also as a blank. The tests were performed in 3 repetitions and the averages were compared with Duncan's test to check the significance of the variables at P < 0.05 and the data were reported as mean ± standard deviation. The results showed that the cooked hamburger formulation contains 2% viscera by weight, has the highest percentage of cooked yield, fat and moisture retention, and the lowest amount of hardness, cooking loss and shrinkage. Using of a waste source, in order to turn it into a valuable product with antioxidant properties, lead to reduce the amount of fish waste and helps the environment. With this method, natural antioxidants can be used instead of synthetic sources.
 

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This research aimed to investigate the physical, mechanical, antioxidant, and antimicrobial properties of a smart nanocomposite film based on chitosan/ aloe vera containing hydrolyzed tomato seed protein. For this purpose, the hydrolyzed tomato seed protein was first prepared using the Alcalase enzyme under different time conditions (30, 60, 90, 120 minutes). Then, 5 edible films including nano-chitosan, nano-chitosan and aloe vera gel with different concentrations of hydrolyzed protein (0, 0.5, 1 and 1.5%) were prepared, and the film properties were evaluated. Based on the results of the hydrolyzed protein, the hydrolyzed protein had a high protein content and degree of hydrolysis. This protein also had a high content of hydrophobic amino acids (31.78%) and aromatic amino acids (11.74%). The mechanical test results of the films showed that increasing the protein concentration led to a decrease in tensile strength and an increase in elongation at break of the polylactic acid films. According to the physical test results, increasing the protein concentration did not have a significant effect on moisture and solubility, but increased water vapor permeability and turbidity (p<0.05). the hydrolyzed tomato seed protein had high DPPH radical scavenging activities and increasing the concentration had a positive effect on these parameters (p<0.05). These films also had high antimicrobial activity against pathogenic bacteria, with higher antimicrobial activity against Staphylococcus aureus than Escherichia coli. The nanocomposite film containing 1.5% hydrolyzed protein had the highest antioxidant and antimicrobial activity (p<0.05). This study showed that hydrolyzed protein can improve the physical and mechanical properties of chitosan/aloe vera based films. Specifically, films containing 1.5% hydrolyzed protein had better properties such as higher antioxidant activity and antimicrobial activity.