this research was conducted in the west forest of guilan, northern iran. data from various harvesting methods for 20 years were collected. results showed that, productivity rate of round wood, pulp wood and fuel wood has had an upward trend, while rate of traditional products (lumber, sawn wood, charcoal, etc.) has had a downward trend. production cost has been investigated in this research. th...

high fructose corn syrup (hfcs) is commonly found in soft drinks and juice beverages, as well as in many pre-packaged foods such as breakfast cereals, baked goods and dairy desserts. historically, sucrose (table sugar) was primarily added to processed foods and beverages as the sweetening agent. in recent years, the use of hfcs has significantly increased in popularity due to its sweetness, abi...

Sucrose is probably one of the most studied molecules by food scientists, since it plays an important role as an ingredient or preserving agent in many formulations and technological processes. When sucrose is present in a product with a concentration near or greater than the saturation point—i.e. in the supercooled state—it possesses high potentialities for the food industry in areas as differ...

quasinormal subgroups have been studied for nearly 80 years. in finite groups, questions concerning them invariably reduce to p-groups, and here they have the added interest of being invariant under projectivities, unlike normal subgroups. however, it has been shown recently that certain groups, constructed by berger and gross in 1982, of an important universal nature with regard to the existen...

objective epilepsy is one of the most important problems in neurology. the purpose of this study was to evaluate the relationship between dairy products and seizures of the epileptic children based on their mothers' experience. materials & methods in a descriptive- analytic study, mothers' experience regarding the relationship between dairy products and seizures of their children was evaluated ...

Hybrid meat analogues, whereby a proportion of meat has been partially replaced by more sustainable protein sources, have been proposed to provide a means for more sustainable diets in the future. Consumer testing was conducted to determine consumer acceptability of different formulations of Hybrid beef burgers and pork sausages in comparison with both meat and meat-free commercial products. Ac...

Applications of analytical high-speed counter-current chromatography in natural products chemistry are reviewed and the potential of the method is discussed.