Search

The sale is a job that is prone to deviant behavior of marketing. The aim’s research is to design and explain the patterns of negative and positive deviant behaviors in sales through a qualitative approach. Based on this, the present research is developmental-applicative in terms of purpose and exploratory in terms of approach. The statistical population of the research in the qualitative part includes two sections: The statistical population of the research includes two sections: 1) activists of food companies, and 2) university professors who were interviewed through purposeful sampling until reaching theoretical saturation with 25 of them. Using the foundational data theory method (grounded theory) and through in-depth semi-structured interviews, the conceptual models of the research (chain models in two negative and positive dimensions including antecedents, behaviors, strategies and consequences) were designed and explained. The results of the research showed that the field of sales in the food industry is prone to negative and positive deviant behaviors. This article provides a comprehensive insight and understanding on deviant behaviors of marketing and sales section in the food industry by presenting models of deviant behaviors in the sales sector in two dimensions of negative and positive. [ABSTRACT FROM AUTHOR]

Introduction and Objective: Drought is one of the most important global threats to food production, in addition to that, climate change and the increase in the global population also widen the dimensions of this problem. One of the ways to solve this problem is to create new cultivars with greater tolerance to drought stress. Wheat has been one of the most important sources of human food all over the world and it is used in various food products and processing industries. Wheat together with rice and corn provide more than 60% of calories and protein needed for human nutrition. In areas like Iran, where most of the rain occurs in winter and early spring, wheat will face water shortage and drought stress at the end of the growing season. In crops, one of the effective methods that can minimize the effect of this phenomenon in combination with other methods of water deficit management is the use of high-yielding and drought-tolerant cultivars. Despite the numerous scientific sources published in this field, there are still many gaps in these studies, so studying the effects of drought stress is always a research priority. Ilam province, as one of the irrigated wheat production areas, suffers from the lack of cultivars that are resistant or tolerant to low irrigation conditions, so investigating the response of different wheat genotypes in low irrigation conditions as low input production systems is very important and is addressed in this study. Material and Methods: In order to evaluate some bread wheat genotypes under normal and drought stress co ditions, 36 wheat genotypes were evaluated in the form of a randomized complete block design in three replicates in the crop year of 2019-2019 in Darehshahr city located in Ilam province. The examined traits include spike length, spike number per plant, spike length, peduncle length, sub-peduncle axis, flag leaf length, flag leaf width, number of stem nodes, plant height, number of spikes per plant, number of seeds per spike, number of seeds per plant. plant, number of tillers, hundred seed weight, single plant seed weight and seed yield. Based on performance under stress (Yp) and normal (Ys), drought tolerance indices such as average productivity tolerance index, harmonic mean, geometric mean productivity (GMP), stress sensitivity index, stress tolerance index, performance stability index (YSI) and Relative Stability Index (RSI) and Performance Index (YI) were calculated. The mean comparison test was performed using Duncan's method and using R software. Simple correlation (Pearson), decomposition into components, decomposition into factors were also performed between the tested traits. SAS 9.1 statistical software was used for statistical analysis of traits. Results: The results of the analysis of variance in drought and normal stress conditions showed that there was a significant difference between genotypes in all traits at the probability level of 1%. The most important significant correlation coefficient in both conditions between seed yield was related to the seed weight of a single plant and the number of seeds per plant. Considering the high and significant correlation of grain yield under stress and non-stress conditions with drought tolerance indices, higher productivity indices, geometric mean productivity (GMP), geometric mean and stress tolerance index as the best indicators. were chosen. It seems that in order to evaluate stress tolerance, the selection of genotypes should be based on several indicators. Factor analysis at the drougth stress condition indicated that the two first factors expalined a total of 97. 57% of the variance. The first factor was called the performance stability factor and the second factor was named the Stability Factor. The biplot diagram also showed that the genotypes of no. 13 and 47 were placed in the vicinity of the ranges related to drought resistance indices (STI, MP, GMP, and HM) and were introduced as superior genotypes. Conclusion: According to the data obtained from analysis of variance in both normal and drought stress conditions, the genotypes were significant in terms of all traits. The significance of the studied traits indicates the existence of diversity between genotypes in terms of the studied traits, and some of these traits can be used to evaluate stress tolerance. The best genotypes had the best averages for peduncle length of genotype 33, for the number of seeds per plant of genotype 5, for seed weight of a single plant and seed yield of genotype 1. The heat map shows the relationship between drought tolerance based on different yield and drought stress tolerance indices. Considering the high and significant correlation of grain yield under stress and non-stress conditions with drought tolerance indices, average productivity indices, GMP, geometric mean and stress tolerance index were selected as the best indices that are able to distinguish tolerant genotypes from other Screen the genotypes. The yield index (YI) had the highest correlation coefficient with grain yield under stress conditions. Based on biplot results, genotypes No. 13 and 47 were the most tolerant genotypes under drought stress conditions more than other genotypes and were introduced as superior genotypes. [ABSTRACT FROM AUTHOR]

Introduction: Successfully reviving a bankrupt or declining company with poor performance requires considering a wide range of revival strategies that interact with each other. Neglecting this interaction complicates the revival of declining companies, especially small and medium-sized enterprises (SMEs). Therefore, the primary goal of this research is to present an interpretive structural model and analyze the interactions of revitalization strategies for SMEs. Metods: This research is practical in purpose and utilizes interpretive structural modeling to provide a hierarchical model of strategy interactions for reviving SMEs on the verge of decline and bankruptcy, making it descriptive-survey research. Given that many SMEs in the food industry in Ardabil province have declined or gone bankrupt in recent years and need revival, this sector was chosen as the case study. Initially, fuzzy screening was used to localize the decline factors of these companies. Subsequently, to determine the strategies related to each decline factor, interviews were conducted with a focus group of 10 academic and industrial experts. Structural interpretive modeling and the MICMAC method were employed to provide an interaction model and analyze the power and correlation of these strategies, using Excel and MATLAB for data analysis. Result and Discossion: Out of 22 decline factors identified in previous research, 19 were confirmed as decline factors for food industry companies in Ardabil province. Three factors— "monopoly situation in the market," "supply exceeding market demand," and "lack of a culture of cooperation between employees and managers"—were excluded due to their importance being less than 70% according to experts. For these decline factors, 32 strategies (localized and new) were identified. The revitalization strategies were categorized into six groups: financial and economic strategies; marketing and customer orientation; human resources; knowledge-based strategies; structural and interactions; and production and operation efficiency. The interpretive structural hierarchical model of revitalization strategies, shown in Figure 2, indicates that these strategies have a facilitating relationship. Implementing them should begin from the lowest level of the model. Another significant finding is that although the strategies are presented in six categories, the final model shows that implementing these strategies does not require attention to all strategies in one category simultaneously. Instead, the hierarchy of strategies clearly shows that the priority of implementation is from the bottom up and across different categories. Conclusions: Reviving bankrupt or declining SMEs in the food industry is not a one-dimensional process and lacks a single strategy. Instead, a combination of six strategies—financial and economic; marketing and customer orientation; human resources; knowledge-based; structural and interactions; and production and operation efficiency—must be considered. The revival process should be conducted in a systematic format as a continuous and gradual flow.

AbstractThe purpose of this research is to identify the determining factors of green product branding, a model for Iran's food industry. The research method is applicable in terms of purpose, and mixed (qualitative-quantitative) in terms of implementation method, and survey-exploratory in terms of data collection method. The statistical population of the research in the qualitative part includes 15 managers of green brand food companies with master's and PhD educations in the field of management, agriculture and entrepreneurship, as well as professors of business management and environment at the university, who were selected for an interview by means of judgmental sampling. The statistical population in the quantitative part is the consumers of green products in the food industry; 384 people were selected using available sampling and answered the questions of the questionnaire. Interviews and questionnaires made by the researcher and taken from the qualitative section were used to collect information. In the qualitative section, the data obtained from the interviews were coded and analyzed in three main stages: open coding, axial coding, and selective coding. In the quantitative section, SPSS software was used for analysis and PLS was used for structural equations. The results in the qualitative section showed that 214 open codes, 85 concepts and 26 subcategories were identified and extracted from the conducted interviews. The results in the quantitative part showed that the model has a suitable fit and can be used for branding green products in the country's food industry.Extended AbstractIntroductionToday, in response to the increasing public interest in sustainable development, many companies have introduced green products. The characteristics of production and consumption of green products are in accordance with the concepts of economy, where waste reduction and environmental protection are the most important (Govindan & Hasanagic, 2018). In the economy, green products are increasingly popular with consumers and widely marketed. Selling green products creates domestic competition with non-green products. Green products usually have a higher quality level than non-green products. Due to the sustainable production method, green products have a higher production cost than non-green products (Shen et al, 2019). As a result, it is widely observed that green products are more expensive than non-green products (Basiri & Heydari, 2017). Consumers are also looking for a brand that has a strong planning strategy and methodology to achieve environmental sustainability in accordance with current and future regulatory guidelines and policies. Therefore, most business units have tried to incorporate sustainability into process and product or service design (Upadhyay & Kumar, 2020). Branding can be critical to a company's long-term success, especially for companies operating in markets with many clusters (many buyers and sellers) and few differentiated products. On the other hand, in recent years, climate changes along with increasing environmental awareness have changed consumers' purchasing decisions towards green and environmentally friendly products (Aivazidou et al, 2017). Green marketing is emerging as a popular advertising strategy due to increasing environmental concerns and awareness. In addition, in order to achieve a better understanding of the environmental movement of the target society, it is an important issue to test the attitude of the consumers of that country towards environmental issues and, as a result, their behavior (Mohammadi et al, 2022).Based on this, the current research is looking for an answer to this question: What are the determining factors of branding green products, a model for Iran's food industry?Theoretical FrameworkbrandA brand is not only a symbol that distinguishes a product from others, but also includes all the features that come to mind when a buyer thinks of that brand. These characteristics are the objective, abstract, psychological and social characteristics of that product (Xiangbo et al, 2021). Green brands, green labels and characteristics of green environmental products create positive feelings in certain groups and consumers who know that a product is green and when it is better to use it. Natural brands and proper labeling are successful from a marketing point of view because of the positive overall image they create, and consumers tend to buy such products and therefore stick with them (Del Afruz et al, 2017).Green marketingThe concept of green marketing is a business process that takes into account consumers' concerns about protecting the natural environment. Previously primarily based on environmental status, green marketing is becoming more sustainable in marketing efforts, with a primary focus on environmental and socio-economic status. However, the green market is defined as part of the market segments related to green consumption (Yoo et al, 2019).Sandoughi et al, (2022) studied the modeling process of organic agricultural products market development in Iran with an interpretative structural approach. Based on the obtained results, the process model of organic agricultural products market development starts from the analysis of the current situation, setting goals and prospects, and ends with the stage of increasing consumption and capacity building in the market. This model can be used as a guide by policy makers and all organic field activists in various research, planning and implementation sectors. Sarkar et al, (2022) investigated environmental and economic sustainability through innovative green products with renewable production. The findings showed that highly innovative green products perform better than low innovative products when uncertainty in demand and supply is high. Furthermore, new green products should be introduced only when the expected benefits of the new products outweigh the losses of the existing products. New policy innovation with remanufacturing is cost-effective compared to traditional innovation policy.Research methodologyAccording to its purpose, the research method is applicable; in terms of execution method, it is mixed (qualitative-quantitative); and in terms of data collection method, it is survey-exploratory. The statistical population of this research in the qualitative part is the managers of green brand food companies with master's and doctorate educations in the field of management, agriculture and entrepreneurship, as well as university professors of business management and environment. The statistical population in the quantitative section is the consumers of green products in this industry, which were considered as the sample size of 384 people using Cochran's formula and available sampling method. Collecting information in the qualitative part by the interview; and in the quantitative part of the research using the concepts obtained in the qualitative part, a questionnaire of 85 questions was used.Research findingsIn the qualitative section, the data obtained from the interviews were coded and analyzed in three main stages: open coding, axial coding, and selective coding. In the quantitative section, SPSS software was used for analysis and PLS was used for structural equations. The results in the qualitative section showed that 214 open codes, 85 concepts and 26 subcategories were identified and extracted from the conducted interviews. The results in the quantitative part showed that the model has a suitable fit and can be used for branding green products in the country's food industry.ConclusionThe current research has been carried out with the aim of identifying the determining factors of green product branding, a model for Iran's food industry. The results of the present study are in agreement with the results of Sandoughi et al, (2022), Mohammadi et al, (2022), Sarkar et al, (2022), Jegatheesan et al, (2021), Mohammadi Far & Soleimani (2021), Pourjamshidi et al, (2020), Marvi et al, (2021), Pourjamshidi et al, (2021), and Tandon et al, (2016). Mohammadi Far & Soleimani (2021) investigated the design of a multi-level framework for the successful implementation of green marketing in food manufacturing companies. The findings of the model indicate that several factors influence the implementation of green marketing in a multidimensional and intertwined manner. These factors can be categorized in four levels. The fourth level factors form the most basic layer and include the penetration of belief in green marketing in the philosophy and vision of the company; the third level includes the support of senior managers and changes in the organization's internal procedures; the second level includes optimizing the organizational structure, improving the organizational culture, improving employees and managing the change process: and the first level, which was placed in the highest and most operational layer of the interpretive structural model hierarchy, includes changes in the marketing mix, understanding and implementing green marketing audits, and developing technology infrastructure of information.According to the results obtained from the research, it is suggested:Advertising programs should be developed to familiarize the general public with green products, features and benefits on the platform of social networks.Human resource development programs and attention to the training of people in this field should be developed.Selection of food industry experts and experts in the field of green products so that their experiences in the field of green products production can be used.To improve the quality and safety of programs related to the production of green products and achieving health and management standards.

This paper discusses the application of the technology development envelop (TDE) as a road mapping tool in combination with Delphi method and Analytic Hierarchy Process (AHP). The method aids policy and decision makers in organizations to strategically manage emerging technologies by mapping their anticipated development path. The paper focused on creating a Technology Development Envelope (TDE) for artificial intelligence (AI) technologies in the food industry. At first step a list of AI technologies applicable to the food industry was identified through an expert panel. A hierarchical decision-making model, consisting of 5 criteria and 24 sub-criteria for technology evaluation, was extracted from literature and verified through the Delphi method. The AHP was used to determine the relative importance of criteria and sub-criteria for evaluating the identified technologies. At this step, food safety and social and political acceptance of technology were considered as the most important criteria. Then the expected value of each technology was then calculated over different time periods, resulting in the development of the TDE for AI technologies in the food industry within a ten-year horizon. The analysis of the future indicates that technologies such as computer vision, robotics, industrial automation, and machine learning will undergo improvements over time and eventually transform into dominant technologies in the food industry. These advancements can lead to an increase in quality and efficiency within the food industry. Finally sensitivity analysis was conducted to test the model's sensitivity and explore how policy makers' extreme strategies affects the model's outputs.

Objectiv(s): Considering the high growth of the candy and chocolate industry and its role in public’s health, innovations need to focus on health, safety and food hygiene. Therefore, the current research was conducted with the aim of presenting a cognitive model of innovation components in confectionery and chocolate products. Methods: A study was conducted by combining two approaches of soft systems methodology and fuzzy cognitive mapping in seven stages. These included providing an enriched image, analysis of CATWOE and root definitions, identifying the components affecting innovations and presenting a conceptual model using cognitive mapping. Finally we compared the conceptual model with the real world. Results: The findings of the study showed that sweet and chocolate companies have not been able to make a significant contribution to innovations of the products as well as the process in the entire value chain and creating added value of health, and they are suffering from severe deficiencies. The most important problems identified were: the lack of skill in discovering opportunities and creating new methods for exploitation in the center of the innovation process, the inability of the Food and Drug and Standard Organizations to motivate the production of beneficial and health-oriented products, and the control and supervision of healthy raw materials and its formulation to create a competitive advantage, the lack of high correlation between the companies performance in the market and development of products with greater interaction with customers in terms of design, customization, quality and food safety and hygiene. Therefore, the use of health-oriented and organic raw materials, paying attention to proper diet, production of extra-profitable products, use of health-oriented packaging, new technologies for the production of health-oriented products, nutrition and health experts in the development of new products, and government support for the producers of health-oriented products are the main components of innovation success in the food industry. Conclusion: The study finding suggest that stakeholders in the value chain of sweets and chocolates companies should grow and develop their activities in health innovations ecosystems.

There is a growing concern about the social and environmental impact of the food supply chain, and the food industry faces numerous challenges. This has created significant pressure from various stakeholders to enhance the sustainable performance of the life cycle of perishable products. In this study, we aim to assess the sustainability of the supply chain for perishable products in the food industry. After examining both external and internal factors and identifying a research gap, the structure of the present study involves a four-stage supply chain. Input and output variables were selected based on perishable products and the three dimensions of sustainability. To achieve this goal, we conducted field and library studies to identify and extract relevant input, output, and intermediary indicators for evaluating the relative efficiency of supply chains in various sectors. Subsequently, we examined the supply chain's efficiency and ranked the efficient units. Given the primary focus on perishable materials, our study involved 18 dairy and meat factories in Fars province as the statistical population. We utilized WinQSB software to analyze network downtime and to model and solve the data. The results highlight that the most significant challenges faced by the companies are in the supply sector. Based on these findings, we provide recommendations for companies to enhance their performance.IntroductionIn the food industry, there are numerous inventory systems that deal with perishable items, which have a limited shelf life. These perishable items encompass a wide range of products, including food, fruits, and medicine. Given the extensive use of these products, it is crucial to model perishable products within a supply chain context. Furthermore, reviewing the contracts and regulations among the supply chain members is of great importance for decision-making in interactive conditions. This study aims to determine the most effective ordering policies at different levels of the perishable food supply chain. The goal is to maximize the overall profit of the chain while minimizing social and environmental negative impacts. Our supply chain consists of four levels, including suppliers, manufacturers, distributors, and retailers. We have thoroughly investigated the dimensions of sustainable development, ultimately leading to an assessment of the overall performance of the chain. The primary research question we seek to answer is: 'How does the performance of the perishable product supply chain align with a sustainable development approach?MethodologyIn this section, we employed the network data overlay analysis model to assess the performance of the research supply chain and determine the efficiency of the research units, with a particular focus on perishable products. Conventional Data Envelopment Analysis (DEA) models typically overlook the steps and internal processes within Decision-Making Units (DMUs). These conventional DEA models treat each company as a DMU and limit their calculations to initial inputs and final outputs. Given that DEA has been increasingly used in recent years for buyer-seller relationships, production-distribution processes, and performance evaluations in supply chains, and recognizing that a supply chain is a unique decision-making unit with not only input and output indicators but also intermediary indicators that flow from one stage to the next, traditional data envelopment analysis models may fall short in accurately and comprehensively evaluating supply chain performance due to the network or multi-stage nature of the supply chain. Hence, this study adopts the NDEA model with a fresh approach, calculating efficiency based on sustainability indicators related to perishable products in 18 manufacturing supply chains of dairy, meat, and protein products. Conducting an in-depth study to identify the significant parameters in the research field is a prerequisite for any applied research. To this end, we conducted extensive field and library research to investigate variables and indicators across various supply chain activities. This allowed us to identify and extract meaningful input, output, and intermediate indicators for evaluating supply chain performance in the supplier's sector. After reviewing existing literature, we identified 51 specific indicators that play a crucial role in the research.ResultsAccording to research findings, it is shown that the average efficiency of the supply chain for the production and distribution of perishable products in the financial year studied by the research was 0.9634% in the suppliers' sector. This average was 0.9899 in the producers' sector, 0.9903 in the distributors' sector, and 0.9707 in the retailers' sector. Therefore, the average efficiency indicates that the most significant inefficiency problems of the studied companies are related to the supplier sector. Furthermore, the overall average efficiency is 0.9950. According to the results obtained from the Anderson-Piterson Method for Employer Units Ranking, DMU3's Supply Chain demonstrates strong efficiency, and the supply chains of DMU7, DMU2, and DMU4 followed in the subsequent rankings. All supply chains were rated based on efficiency.ConclusionAmong the supply chains of the 18 companies studied in the research that deal with perishable products, the supplier process exhibits lower efficiency scores compared to the production, distribution, and sales processes. Consequently, it is recommended that inefficient companies at each stage take action to identify the factors causing inefficiency in the production, distribution, and sale processes of perishable products. This can be achieved by modeling the performance of efficient companies, with the goal of improving the efficiency at each stage and overall efficiency. Based on the model and research results, the following topics are suggested for future research: Given that most of the inefficiency is associated with the first stage of the model, it is advisable to pay greater attention to the supply of raw materials and transportation, or to select different input indicators. The supply of raw materials for factories emerged as one of the major challenges in this research, highlighting the inefficiency at the first stage. It is recommended that separate modeling be conducted to address the supply of raw materials in the food industry. The highest inefficiency in the fourth stage of the model is attributed to the limited consideration of the social dimension in sustainable development. For future research, it is suggested to focus more on social dimension indicators, such as satisfaction, motivation, empowerment, respect, mutual trust, social commitment, and the creation of suitable working conditions, as well as workers' health and safety. Regarding the inefficiency in the second stage (manufacturers), future research could explore strategies to enhance the freshness of raw materials and the shelf life of perishable products. For the inefficiency in the third stage (distributors), future research should concentrate on modeling and designing innovative distribution systems and routing for perishable products.

This study investigates the effect of green structural capital on organizational reputation in the food industry concerning the mediating role of green innovation. This research is a descriptive survey regarding the applied purpose and data collection method. In order to measure the research variables, the Huang and Kang Green Structural Capital Questionnaire (2011), Green Innovation Zhi et al.(2019), and Luma-Ahoo (2008) Organizational Reputation Questionnaire were used. Data analysis was performed using structural equation modeling and Smart PLS software. The statistical population includes large Iranian food companies with various products that are leaders in offering new products. The results showed positive and significant relationships between structural capital, green innovation, and organizational reputation. Green innovation also plays a mediating role between green structural capital and organizational reputation. Therefore, the present study confirms the significant effect of green structural capital on increasing green innovation and the organizational reputation of companies in the food industry.IntroductionThe issue of green structural capital has attracted the attention of many researchers and policymakers after the move of advanced countries towards the development of green industries. In other words, issues such as structural capital have become very important after the change of the basis of competition of countries and companies from tangible resources to intangible resources. Many companies have turned to providing green products and services to overtake their competitors and gain superiority and reputation in the business world. Organizational reputation is intangible and results from effectively using the organization's intangible assets, such as capital. It is structural. Although the main focus of researchers is on human capital as the most important intangible capital for providing green products and services and achieving organizational reputation, structural capital has received less attention. In support of this opinion, many authors believe that green structural capital and its components significantly improve the organization's reputation. Green structural capital designed to improve the organization's reputation increases green innovation. This research expands on the effect of structural capital on value creation and considers organizational reputation to be the result of green structural capital and green innovation. In other words, in this research, we examine how structural capital and institutionalized knowledge about capabilities, structure, technologies, policies, and organizational culture related to green food products help to increase the organization's reputation and green innovation. Also, this research may interest policymakers and investors in the food industry because it suggests that achieving profitability and reputational competitiveness results from paying close attention to green structural capital and improving innovation in providing green products and services. This research seeks to prove that the green structural capital of companies active in the food industry has increased innovation in providing green and organic products that customers and consumers welcome and improves the company's reputation. Literature ReviewReputation is an intangible asset and one of the most important and fundamental elements of an organization's survival; for this reason, it is defined as a competitive criterion and differentiation (Mehtap & Kokalan, 2012, p: 3611). Fombrun and Van Riel (2004) consider an organization's reputation as its ability to meet stakeholders' expectations. Organizational reputation is the intersection of stakeholders' perceptions of how well organizational responses estimate the demands and expectations of multiple stakeholders (Fombrun et al., 2000, p. 243). Organizational reputation is a multifaceted concept that includes a set of beliefs about the organization's capacities, goals, background, history, and mission, which lies in a network of different audiences (Carpenter & Krause, 2010, p. 27).The attention of many countries and organizations was drawn to the category of green innovation after the holding of the Earth Summit in 1992 in Rio de Janeiro, which was about sustainable development and preservation of the limited resources of the planet. Green innovation has been mentioned with various terms such as environmental innovation, natural innovation, and sustainable innovation (Arfi et al., 2018, p; 212). Green innovation is one of the concepts related to the environmental management of organizations, which has become very popular among manufacturing companies (Zailani et al., 2015, p. 1117). Green innovation is new processes, systems, and methods that increase the organization's business value by promoting sustainable development goals and minimizing environmental adverse effects (Aboelmaged & Hashem, 2019, p. 856).If we explain sustainable performance using the metaphor of a tree, the tree's root is human capital, the tree's trunk is structural capital, and the fruits and leaves of that tree are social capital. Therefore, to use social capital, the tree trunk must allow nutrients to reach the leaves from the roots. Any failure in structural capital leads to the disconnection of human and social capital, and sustainable performance is not realized (Chen & Chang, 2013, p. 83). Structural capital refers to the company's non-human assets (Yusliza et al., 2019, p. 3).MethodologyIn this research, a quantitative approach and a structured questionnaire were used, which were sent to the members of the statistical sample via email. This research focuses on food manufacturing companies in Iran as the primary statistical population. This research focuses only on 200 large food companies with diverse products operating in different industry sectors and having a significant market share in various food sectors. To develop the measurement tool, the questionnaire of Huang and Kang (2011), which includes six dimensions, was used to measure green structural capital. The questionnaire of Zhi et al. (2019), which includes two dimensions, was used to measure green innovation. The Loma-Aho (2008) questionnaire, which includes five dimensions, has been used to identify organizational reputation.Regarding the validity and reliability of the data collection tool, it should be mentioned that the reliability of the questionnaires was confirmed using Cronbach's alpha method, and its validity was confirmed using content validity. A 5-level Likert scale (completely agree, agree, neutral, disagree, and completely disagree) was used to answer the questions, and numbers 1 to 5 were used to score the answers. Also, this research uses the structural equation modeling technique and Smart PLS software to examine the hypotheses and test the model.ResultsPLS-SEM results show positive and significant relationships between structural capital, green innovation, and organizational reputation. Also, green innovation mediates between green structural capital and organizational reputation. Therefore, the current research confirms the significant effect of green structural capital on increasing green innovation and the organizational reputation of companies in the food industry.DiscussionToday, companies have no choice but to carry out environmental protection activities to comply with international environmental protection regulations and satisfy environmentally friendly consumers (Hart, 1995; Berry & Rondinelli, 1998). The two forces that lead companies to act in the direction of environmental protection are the pressure from environmental laws and regulations and the pressure from environmentally friendly consumers. Environmentally friendly consumers are increasing in the world. This issue pushes companies towards environmental management, as consumers choose environmentally friendly products and even pay relatively high prices for green products.ConclusionCompanies that pioneer green innovation can charge relatively higher prices for their products and gain more competitive advantage and reputation by increasing their market share. Economic enterprises that invest heavily in environmental management can both avoid the problems of protests and punishments regarding environmental protection and, improve their company's image and develop their competitive advantages by developing new markets. Increase In addition, economic enterprises can embody the concept of green products in the design and packaging of their products to increase the benefits of differentiation. Therefore, participation in environmental management and green innovation actively positively affects the company's competitive advantages.

Background and Objective: Assessment of safety performance in a work environment is one of the most important steps in establishing optimal safety conditions in an organization. The present study aimed to assess safety performance in a food industry. Materials and Methods: This cross-sectional study was conducted in a large food industry in 2021. The sample size in this study was calculated as 231 individuals using Cochran's formula with an accuracy of 0.05. The studied variables included two groups of reactive (safety training, risk assessment, and control) and reactive (type of accidents, unsafe conditions, and acts) performance indicators, as well as the final safety performance index. The numerical range of this index was 0.2 to 5.0. Results: The final safety performance index was evaluated as 1.76 in this food industry. The results revealed that the amount of six groups of safety performance indicators including risk assessment (4.01), risk control (3.93), safety training (3.85), type of accidents (2.47), unsafe acts (2.17), and unsafe conditions (2.05) were respectively estimated in this industry. In addition, the lowest and highest indicators were related to unsafe equipment (0.13) and use of personal protective equipment (2.09), respectively among the 32 evaluated indicators. Conclusion: The findings of the study indicated that although the level of safety performance in this food industry is not unfavorable, practical and beneficial measures should be implemented in line with the six groups and 32 indicators to achieve a favorable safety performance index.

Purpose: In the past two years, with the occurrence of the COVID-19 pandemic phenomenon, widespread disruptions appeared in supply chains. Due to the importance of this phenomenon for supply chain warping, much research was conducted in this field and this study aims to expand its literature. Design/methodology/approach: 57 articles have been reviewed in the literature on supply chain resilience after COVID-19 between 2020 and 2022. In this study, Microsoft Excel and VOS viewer software have been used. Findings: After reviewing the literature, the articles have been classified based on three categories including research context, research area and research method and it was found that in the research context, articles with topics about the importance of resilience had the highest share. In the research area, most of the articles were related to the industry sector and among the industries; the highest amount was related to the food industry and in the research method section, empirical studies accounted for most of the articles. Covid-19 was the most widely used keyword in the field. Also, it was found that in 2021 the number of published articles increased, considerably. Research limitations/implications: Based on the analysis of the studied papers, this study created a conceptual framework of supply chain resilience and it presented potential pathways for future research focused on the concepts defined in the existing literature. Practical implications: The literature related to supply chain resilience after covid-19 was widely reviewed and classified based on methodology, content and research area. All 57 selected articles were carefully examined and analyzed in terms of research content, author, approaches, methods, etc. Using Microsoft Excel software, the graphs of this research were drawn and also VOSviewer software was used to identify frequently used keywords and to develop a joint bibliographic network of leading researchers. Social implications: Using the results of this research and explaining the gaps in existing studies can help organizations improve the resilience of the supply chain in dealing with pandemics such as Covid-19. Originality/value: With the spread of the Covid-19 pandemic in the world, medical service centres were under severe pressure. In this situation, it is important to evaluate the resilience of the equipment of medical service centres to deal with the problem. This article reviews the models and methods of assessing the resilience of the supply chain. [ABSTRACT FROM AUTHOR]

Introduction: Globalization is interpreted, on the one hand, as the integration of markets globally and, on the other hand, as the internationalization of companies. Internationalization, on the other hand, brings economic advantages of scale, higher revenue, fast investment, learning from export processes, and increased productivity for companies. Research on the internationalization of companies has led to the identification of unusual patterns due to the speed of international development and the diversity of market entry in different temporal and geographical dimensions. Thus, not only do early internationalization studies explain these patterns, but also companies can follow these patterns to achieve a fast-paced position in their entering international markets and expanding their world-class operations. In this research, the factors affecting the early internationalization of small and medium food companies in Iran are investigated, and the most important factors are identified and analyzed homogeneously in the form of six main dimensions. This is done through reviewing previous studies and interviews experts. Also, the structural, managerial, cultural, competitive and institutional environments of industries as well as their psychological characteristics are identified and classified. Then, after the completion of the questionnaire by the managers of food companies as the statistical population, the most important components of early internationalization are identified.Methodology: In the present study, a mixed exploratory method (qualitative and quantitative) is used to conduct the research. In the qualitative method, by a review of the conducted studies, 68 components of early internationalization were identified. Then, by a survey of 17 industry and university experts in three stages, 61 components were selected through the fuzzy Delphi method. Also, based on the reports of the Trade Development Organization, the data of 149 food industry companies that had international activities were reviewed. Next, using the Morgan table, 107 companies were selected as a statistical sample, and the finalized components were distributed among them in the form of a questionnaire. After the analysis of the data by the SPSS software, the most important components influencing the early internationalization of small and medium companies in the food industry were identified.Results and Discussion: The elements of early internationalization were classified into organizational, environmental, and individual types. The structural dimension consisted of 16 components, five of which (strategic resources and assets, company goals and strategies, competitive product price, brand reputation, and company size) were listed in the study conducted by Langst et al. (2014). In this dimension, most company goals and strategies were considered. Tradition (2019) classified the factors influencing the early internationalization of small and medium-sized enterprises into three dimensions including export incentives, export barriers, and company-specific factors. Also, the presence of companies in specialized international exhibitions, the existence of research and development, new production technology, and the size of the foreign market were mentioned in Scleukin’s research (2017) as the other factors of the early internationalization of small and medium companies. According to Methiosinite and Scelyokin (2015), the factors of early internationalization alone cannot lead the company to its goals and mission, but all the factors must be considered in a specific framework and specific classification. They also found that SMEs struggled to enter global markets due to a lack of resources and manpower, but early internationalization allowed SME executives to save the scale and gain access to new customers in markets. Foreigners can access new resources and overcome these limitations.Conclusion: The study showed that, accordance with theoretical literature, the framework of factors affecting the early internationalization of small and medium-sized food companies consists of organizational, environmental and individual domains as well as structural, managerial, cultural, competitive, institutional, environmental and psychological characteristics.According to the percentage of the respondents, the component of "competitive product price" from a structural point of view, the component of "competitive product price" from a managerial point of view, the component of "existence of export-oriented organizational culture" from a cultural point of view, the components of “attending international specialized exhibitions”, and the component of "responding to unexpected orders abroad" in terms of competitive environment, the component of "structure appropriate to insurance, banking, tax, export support and financial system" in terms of the institutional environment of the industry, and the component of "managerial leadership spirit" in terms of psychology gained the highest scores.The point to make about internationalization in Iran is the negligence of many modes of internationalization, especially early internationalization, and the over-focus of policymakers on exports. However, export is just one of the facets of internationalization. Opportunities such as production in the destination country, especially countries that have lower production costs and more manpower than Iran, representation and branching in foreign countries, direct supply of products, coalition strategies with foreign partners, and the transfer of material resources and technology should also be considered. In this regard, it is of significance to pave the way for the government and to support the foreign trade of domestic food companies to enter global markets. Based on the research findings, it is suggested that food industry companies be highly sensitivity in the choice of the destination countries, and give priority to advertising and sales promotion to rapidly and powerfully enter foreign markets, especially the markets of 15 neighboring countries, which include a market of 400 million people. The market research team conducted a comprehensive study on the taste, packaging model, foreign market traction, and halal food supply. The results help company management teams formulate an appropriate and comprehensive strategy for entering foreign markets and achieving a rapid international status.

Purpose: The main purpose of this study is to Measuring the efficiency of technological units in strategic industrial by regional development aspect. To achieve this goal, first define the criteria for regional development and after weighing these criteria, define the indicators for measuring the efficiency in terms of regional development and finally extract the units efficiency.Research Method: This research, from the perspective of research orientation, is applied and based on quantitative and qualitative methods. The research strategy is descriptive-survey, from the perspective of the purpose, descriptive, from the perspective of time horizon, cross-sectional and from the perspective of the method of data collection from interviews and documentary studies. The fuzzy Delphi method has been used to determine the criteria for regional development, the fuzzy hierarchical analysis method has been used to weight the criteria, and the fuzzy TOPSIS method has been used to rank the performance indicators. Finally, the efficiency of the units was obtained by Data Envelopment Analysis method.Results: In this study, 8 regional development criteria appropriate to the research topic were introduced. Then, the weight of these criteria was determined and 22 input indices and 22 output indices of technology units were ranked with these criteria. Finally, 18 units ranked in terms of efficiency.Conclusion: Saffron and dairy production industrial companies had the highest efficiency rank in terms of regional development.

Increasing and improving the stability of colors in food during processing and also controlling the release until consumption is one of the most important issues and challenges in the use of natural colors in food. Hence, the objective of this study was to produce phytocyanin -containing nanoliposomes coated with chitosan by thin -layer ultrasonic hydration method to increase the stability of phycocyanin and to investigate its physical properties and encapsulation efficiency during storage. In this study, phycocyanin was coated with different concentrations of chitosan (0, 0.1, 0.2, 0.4, and 0.6 mg/mL) and stored at two temperatures (4 and 25° C) for 28 days. Then, to determine the best concentration of chitosan for coating the nanoliposomes, encapsulation efficiency, particle size, and zeta potential tests were performed. The results revealed that by increasing the concentration of chitosan to more than 0.2 mg/mL, no significant change in encapsulation efficiency was observed (p> 0.05). The sample without chitosan had the lowest particle size which was not a significant difference from samples containing 0.2 and 0.4 (p> 0.05). Increasing chitosan in the coating of nanoliposomes has led to increased zeta potential. Finally, a sample containing 0.2 mg/mL chitosan was selected as the best sample. Findings from analyses performed during the storage of nanoliposomes showed that nanoliposomes containing phycocyanin, which did not have any chitosan coating, had the highest encapsulation efficiency. On the other hand, it was found that with increasing storage temperature and storage time, the encapsulation efficiency decreased but the particle size increased. The lowest zeta potential of the samples was related to the phycocyanin -free nanoliposome sample which did not change significantly until the 21st day of storage at 4 °C. Scanning electron microscopy (SEM) images of the samples also confirmed the results of particle measurements. [ABSTRACT FROM AUTHOR]

Persian gum is an Iranian native gum which obtains from the trunk and branches of wild almond tree. This gum is found in different colors and there is a direct relation between its color and tannin content: the darker the color, the higher the amount of tannin. Since the bioavailability of proteins and minerals is limited by tannins, they are known as anti -nutrient compounds; hence, it is essential to remove tannin from Persian gum in order to increase its quality and amount of utilization in the food industry. Thereupon, tannin removal from Persian gum using different thermal and non -thermal methods was the main aim of this research. In this regard, soaking either in water or saline solutions (mono - and divalent salts) was considered as non -thermal method. On the other hand, autoclaving (121 ̊C for 20 min) and boiling (5, 10 and 15 min) were applied as thermal methods for tannin removal of Persian gum which was categorized based on color: white, yellow and brownish. As well, weight reduction of gum granules and rheological properties were investigated after tannin removal. According to the results, the highest tannin removal was observed in the case of brownish Persian gum and the most yield of tannin removal belonged to soaking in water for 180 min (75.67 ± 0.25 %), using CaCl 2 solution at the concentration of 1% (w/w) (74.32 ± 0.54 %) and boiling for 15 min (67.08 ± 0.19 %), respectively (p < 0.05). Based on rheological analysis, apparent viscosity of samples after soaking either in water or CaCl 2 solution as well as boiling was higher than control sample. However, the suitable rheological model for control and the treated gums was Herschel - Bulkley, indicating that type of flow behavior did not been affected by tannin removal. [ABSTRACT FROM AUTHOR]

Background and Aim: Probiotics, or useful microorganisms tobtained from beneficial microorganisms, have attracted the attention of the world community, especially the health sector, in recent years. The reason is that probiotic products can help in treating diseases and strengthening the human body without any side effects, unlike drugs which may usually have many side effects. Considering the importance of these products, this study was conducted to find and explain the drivers of probiotic industry development in Iran's food industry. Materials and Methods: Data were collected, using the thematic analysis method, on the views of the experts of the probiotic industry in Iran, including experts in nutritional and medical sciences and probiotic producers, concerning the most important driving forces in the development of probiotic industry businesses in Iran. Based on the data the effects of the variables obtained were investigated using the structural equation modeling method with a partial least squares approach. Results: Analysis of the data showed that the development of probiotics industry was statistically significantly related directly both to macro-environment (coefficients T=3.13, p=0.033<0.05; 95% confidence level) and micro-environment (coefficients of T=2.13, p=0.001<0.05; 95% confidence level). Conclusion: It can be concluded that the development of the probiotic industry in Iran is influenced by both the macro-environment and the micro-environment. What can provide the basis for the development of this industry in the macro-environment and the micro-environment sectors is the political forces such as governments and the private sector, respectively. [ABSTRACT FROM AUTHOR]

The present study on cooperate social responsibility(CSR) aimed at providing a model of CSR in food industry based on improving labor productivity. This qualitative research was an applied-exploratory one. To this end, 13 food industry experts were identified using targeted and snowball sampling methods and were interviewed. The data was gathered through in-depth interviews and analysed according to the grounded theory with the Strauss and Corbin ‘s systematic approach. The results based on the grounded theory approach revealed that there were 161 open codes, 46 axial codes and 20 selective codes. According to the results of the study, the use of the model would result in improved customer experience, brand reputation and economic independence, which, in the current situation of the country that is under economic sanctions, is an effective factor in reducing Iran's dependence on other countries. Moreover, it was found that labour productivity can be improved through the cleanliness and neatness of the work environment.

The use of nanotechnology in the food industry provides facilities such as encapsulation, targeted transfer of plant compounds and extracts without unfavourable sensitive effects. In this study, the essential oil (EO) of Santalum album (Santalum album linn.) was used to prepare a nanoemulsion. The nanoemulsion characteristics were evaluated and the data was optimized. To conduct the research, Design -Expert 12, statistical method of response surface, Central composite designwith variables such as ultrasound frequency (25 -31 kHz), ultrasound duration (10 -20 sec.), and Santalum album EO (1% - 10%) were used. After extraction of EO and identification of its effective compounds; percentage of antioxidant activity, viscosity, color indexes and the particle size of nanoemulsions tests were done. After optimization, stability test was performed on the optimized sample. The optimization results showed that with 5.5% Santalum album EO, ultrasound frequency of 28 KHZ, ultrasound duration of 15 seconds a nanoemulsion having optimum characteristics can be produced. After repeating the experiments for the obtained point, resulted in production of a nanoemulstion having particle size of 230 nm, the viscosity of 3.10 mPa.s, the brightness index of 78, the whiteness index of 58, and the antioxidant activity of 70%. It is believed these nanoemulsions have the potential to be used in the cosmetics, pharmaceutical and food industries. [ABSTRACT FROM AUTHOR]

Corn and soybeans have the largest area of GM crops in the world. Milk powder and baby food are processed foods that contain corn and soybeans,therefore, monitoring transgenic corn and soy in processed food has been investigated in several studies.In this study, 40 samples of baby food and milk powder were collected from pharmacies and supermarkets in Tehran. All the samples were extracted using Azmaelixir DNA kit. Internal control genes for soy (Lectin) and corn (Zein) were checked to ensure the extraction. Then, the presence of CaMV35Stransgenic Promoter was checked by Real -time PCR technique. The results showed the presence of this sequence in 2.5% of baby food samples and 10% of samples in infant formula. The preliminary results of this study suggest more investigation and monitoring is necessary for the possible labeling of these products. [ABSTRACT FROM AUTHOR]

Background and Objective: Assessment of safety performance in a work environment is one of the most important steps in establishing optimal safety conditions in an organization. The present study aimed to assess safety performance in a food industry. Materials and Methods: This cross-sectional study was conducted in a large food industry in 2021. The sample size in this study was calculated as 231 individuals using Cochran's formula with an accuracy of 0.05. The studied variables included two groups of reactive (safety training, risk assessment, and control) and reactive (type of accidents, unsafe conditions, and acts) performance indicators, as well as the final safety performance index. The numerical range of this index was 0.2 to 5.0. Results: The final safety performance index was evaluated as 1.76 in this food industry. The results revealed that the amount of six groups of safety performance indicators including risk assessment (4.01), risk control (3.93), safety training (3.85), type of accidents (2.47), unsafe acts (2.17), and unsafe conditions (2.05) were respectively estimated in this industry. In addition, the lowest and highest indicators were related to unsafe equipment (0.13) and use of personal protective equipment (2.09), respectively among the 32 evaluated indicators. Conclusion: The findings of the study indicated that although the level of safety performance in this food industry is not unfavorable, practical and beneficial measures should be implemented in line with the six groups and 32 indicators to achieve a favorable safety performance index. [ABSTRACT FROM AUTHOR]

Considering the importance and extent of industries related to food processing in human life and the key role of a raw material such as pectin in this industry, the use of innovative, more optimal and less expensive methods of extracting this material can be important. A semi-continuous rotary separator system for separating pulp from fluid containing pectin has been investigated in the present study. In this research, to evaluate the separation process with the help of semi-continuous separator by considering the rotational speed, fluid input flow rate and time in the separation process, on the efficiency (separation quality) and energy consumption at flow rates of 60, 90 and 120 ml/min and five levels of rotational speed 2000, 3000, 4000, 5000, 6000, rpm and time intervals 0-50, 51-100, 101-150, 151-200 and 201-250 seconds, according to the optimal energy consumption. The solution contains acid as a solvent for pectin and some solid fiber suspended in the fluid, in order to produce pectin, its solid particles must be separated first and a semi-continuous separator is used in this step. According to the obtained results, the input flow rate of 60 ml/min due to the longer retention time for better separation, the rotational speed of 6000 rpm due to the creation of the greatest rcf force, and finally the time interval of 0-50 seconds had the best separation quality. By considering the time and energy consumption and using the RSM, the optimal point with an efficiency of 99.12% in the conditions of a rotational speed of 3400 rpm, an input flow rate of 120 ml/min and a time of 50 seconds with a consumption of 6.48 W hours of energy consumption, by computer It was introduced that it was validated by testing the first 5 optimal points and with an error of 6% of the introduced optimal point. [ABSTRACT FROM AUTHOR]

The increase in the need for starch in the food processing industry has led to the recognition of the effect of other food compounds on the processing of starch-based foods. Xanthan and sugar are commonly used as hydrocolloids and sweeteners, respectively, in starch-based foods. These constituents can affect the structural, thermal, adhesive (dough) and rheological properties of these types of foods. The purpose of this study is to analyze the effect of sucrose and xanthan on the physicochemical, rheological and morphological characteristics of starch pastes. In addition, the comparison of the effect of the combination of xanthan and sucrose on corn and wheat starch pastes has been done in this study. In this research, the concentration of xanthan was 1% by weight and sucrose was 5% by weight, and the mixtures were prepared based on starch (corn or wheat starch). The results showed that in the presence and absence of xanthan 1% by weight and sucrose 5% by weight, the starch dough had a significant difference in terms of solubility, swelling power, water absorption, and dough transparency (p < 0.05). Rheological tests revealed that all pastes exhibited shear thinning behavior. By adding xanthan and sucrose, the apparent viscosity, storage modulus and loss modulus of starch pastes increased. Fourier transform infrared spectra showed the change in the intensity and wavelength of absorption peaks due to the addition of xanthan and sucrose. The measurements of scanning electron microscope and X-ray diffraction proved that as a result of adding xanthan and sucrose during gelatinization, changes were made in the network structure. The results of this study can improve processing and find optimal processing conditions to produce food based on Starch like baby food, bread, sweets, etc. help. [ABSTRACT FROM AUTHOR]

The use of medicinal plants or the components extracted from them in different sectors of the food industry has received special attention. Therefore, in the present research, linseed oil was used in two forms, free and microcoated with alginate, in the formulation of cocoa cream. The aim of this research was to produce an functional chocolate ganache containing natural preservatives. The extraction efficiency of linseed oil was 27.73 %. The main component of linseed oil was α-linolenic acid (47.1%) and the least fatty acid detected in it was myristoleic acid (0.06%). The results showed that both evaluated oils had considerable antibacterial effects against tested microorganisms (S. Typhi, E.coli, S. aureus, A. niger, and C. albicans) and gram-negative bacteria were more resistant to linseed oil than gram-positive ones. In this regard. Black seed oil showed higher antibacterial activity and both linseed and black seed oil microcapsules had lower antibacterial effects than their free form. The sample containing 3% encapsulated linseed oil had more favorable sensory peroperties than the sample containing this oil in free form. However, the free form showed higher antibacterial activity but in the regard to the protection of bioactivity of oils from the undesirable condition, controlled release and marketability of product, loading the oils in alginate bead is a suitable way for application of black seed and linseed oil in food products. [ABSTRACT FROM AUTHOR]

In order to increase theoxidative stability of oil, various antioxidants are used.The use of synthetic antioxidants causes concern for the health of consumers due to their carcinogenicity, so today the food industry seeks to use natural alternatives instead of synthetic types to improve the oxidative shelf life of oils. Therefore, the aim of this research was to investigate the possibility of using broccoli sprouts extract (BSE) as a natural antioxidant to develop the oxidative stability of soybean oil. Different levels of BSE, including 200, 400 and 800 ppm, were added to soybean oil and these samples were compared with sample without antioxidants (control) and samples containing TBHQ synthetic antioxidant (100 ppm). Different tests including acid, peroxide, anisidine, totox, thiobarbituric acid (TBA) indexes and Rancimat number were performed on the oil samples during the accelerated storage period of 18 days at a temperature of 60 °C. The obtained results showed that during the storage period, the values of acid, peroxide, anisidine, totox and TBA indexes of oil samples increased and the Rancimat number decreased significantly (p<0.05), however, the rate of these changes in the control sample was significantly higher than other samples. Adding BSE and increasing its concentration in the samples significantly reduced the rate of lipid oxidation and triglycerides decomposition in oils (p<0.05), and the highest oxidative stability was observed in the sample containing 800 ppm of BSE. This level of the BSE showed even higher antioxidant activity than the TBHQ synthetic antioxidant. Finally, the results of this study indicated the antioxidant activity of BSE in soybean oil, and therefore, this extract at the level of 800 ppm can be used as a natural antioxidant to develop the oxidative shelf life and stability of soybean oil. [ABSTRACT FROM AUTHOR]

ANFIS (Adaptive neuro-fuzzy inference system) is a combined neuro-fuzzy method for modeling transport phenomena (mass and heat) in the food processing. In this study, first, an infrared dryer was used to dry the extracted gum from quince seed. Then, ANFIS method was used to modeling and predicting the weight changes percentage of this gum when drying in infrared dryer. In the infrared dryer, the effect of samples distance from the radiation lamp and the effect of the gum thickness inside the container on the drying time and the weight loss percentage of quince seed gum during drying time were investigated. The results of drying of this gum by infrared method showed that by reducing the samples distance from the heat source from 10 to 5 cm, the average drying time of quince seed gum decreased from 58.0 minutes to 29.3 minutes (thickness 1.5 cm). Also, by reducing the gum thickness in the sample container from 1.5 to 0.5 cm, the average drying time of the extracted gum decreased from 45.7 minutes to 19.3 minutes (distance 7.5 cm). The ANFIS model was developed with 3 inputs of drying time, samples distance from heat source and gum thickness in the sample container to predict the weight changes percentage of this gum when drying in infrared dryer. The calculated coefficients of determination values for predicting the weight loss percentage of gum using the ANFIS-based subtractive clustering algorithm was 0.983. In general, it can be said that the high coefficients of determination between the experimental results and the outputs of the ANFIS model indicate the acceptable accuracy and usability of this method in modeling heat and mass transfer processes in the food industry. [ABSTRACT FROM AUTHOR]

Unfortunately, the food processing waste has recently increased, prompting researchers to develop new economical products based on food waste to reduce the environmental problems caused by waste accumulation. Among these, carrot pomace as a nutrient-rich waste with appropriate functional properties can be mentioned. In this study, fresh carrot pomace was dried using a hot-air oven (60℃ and 80℃) and a freeze dryer. Then the dried-pomace quality in terms of functional properties (bulk density, particle size, water and oil holding capacity, antioxidant activity, carotenoid content, color, and microstructure) and chemical compounds were examined. The results showed that the drying method and temperature had a significant effect on pomace’s chemical compounds. A significant decrease in moisture and lipid content was perceived due to the oven temperature increment (from 60℃ to 80℃), while no significant changes were observed in crude fiber content. Freeze-dried samples also had the least moisture content in comparison to the oven-dried samples. Also, the functional properties of the dried samples showed that the drying method and temperature had no significant effect on the carotenoid content and particle size of the samples. The oven temperature increment significantly reduced the bulk density and water holding capacity (from 15.97 to 14.57 g/g). The freeze-dried sample also showed the lowest bulk density, the highest water and oil holding capacity, and antioxidant activity compared to the oven-dried counterpart. It also had better color and more porosity. Therefore, freeze-dried carrot pomace can be used to fortify food products. [ABSTRACT FROM AUTHOR]

Food industry encounter increasing demand for reducing fat in food products so due respond of food manufacturers to consumer demand we are witnessing a rapid growth in the production of low -fat products. The present research was thus aimed optimizing the formulation of low -fat breakfast cream to achieve a product with Pleasant rheological properties. The back extrusion test was done using the Texture Analyzer and the steady shear test was performed using rotary viscometer. Since the coefficient of determination (R²) were higher than 0.7, and lack of fit for all above characters were not significant (p <0.05), the suggested regression models were found to be suitable for fitting the experimental fitting. The results of back extrusion test showed that with the simultaneous increase of starch and kapa carrageenan gum and also guar gum and kapa carrageenan gum, the amount of hardness, consistency and cohesiveness increased. The results of the steady shear test showed that the flow behavior index (n) of all samples was less than one which indicates a shear thinning behavior (pseudoplastic) of all samples. According to optimization, it was found that the amount of starch 1.82%, guar gum 0.12% and kappa carrageenan gum 0.014% led to a low -fat breakfast cream with desirable rheological properties. [ABSTRACT FROM AUTHOR]

Encapsulation of chia (Saliva hispanica L.) seeds extract with nano-liposomes and basil seed gum and investigation of physicochemical characteristics and its release in simulated gastrointestinal conditions Chia seeds are considered as a rich source of bioactive and functional compounds. Due to the fact that bioactive compounds are unstable against environmental factors The stability of these compounds was important And encapsulation is a useful way to increase the stability of these compounds. In this study, nano-capsules of chia seed extract (CSE) with nano liposomes and basil seed gum (BSG) were produced and its physicochemical properties and release were investigated. nano-liposomes were first prepared using lecithin and different concentrations of CSE and then coated with three levels of BSG. The physicochemical properties and the CSE release from nano-capsules were examined. The lowest mean particle size (59.23 nm), low PDI index (0.328) and high encapsulation efficiency (80.06%) were observed in the Nano -capsules containing 0.5% CSE coated with 1.0% BSG (L0.5BSG1). Since the zeta potential of nano-capsules produced in this study was higher than ± 30 mV, so they had high stability. Based on the TEM images the L0.5BSG1 nano-capsules had spherical and irregular shape and low tendency to accumulate. The FTIR analyses showed physical interaction between nano-capsule components and also confirmed the presence of phenolic compounds in the nano-capsules. In terms of release rate in the gastric and intestinal simulated conditions, the CSE-loaded nano -capsules had a controlled release relative to free CSE. Finally, the results of this study demonstrated that L0.5BSG1 nano-capsules could possibly be used successfully in the pharmaceutical and food industries. [ABSTRACT FROM AUTHOR]

The main purpose of this research is to identify the indicators of language use in branding and its impact on consumer psychology in the food industry. A qualitative approach was used to identify the dimensions and indicators of brand linguistics and a quantitative approach was used to examine the significance and extent of the effects of the model components. The data required for the research were used in qualitative section based on an expert panel containing 10 marketing experts in the food industry. These individuals were selected based on the snowball sampling method and the selection process continued until theoretical saturation was achieved. Also, in order to complete the questionnaires in quantitative part, a sample of 420 marketing and sales experts and managers and analysts in the food industry were used using the available sample sampling method and the formula related to the structural equation modeling method. Data were collected in the qualitative part using semi-structured interview tools and in the quantitative part by a researcher-made questionnaire. Finally, the collected data were analyzed in the qualitative section based on the hermeneutic approach by using of qualitative content analysis method in MAXQDA software. Quantitative data were collected in the form of a questionnaire in two sections of brand linguistics and consumer psychology based on 75 questions and were analyzed using structural equation modeling in AMOS software. The results of the qualitative section identified the septet dimensions related to the use of language in branding activities and their indicators. Based on the results of the quantitative research section, the septet dimensions of brand linguistics have a significant and positive effect on consumer psychology. [ABSTRACT FROM AUTHOR]

Production of powdered beverage, especially based on local products and with the aim of optimal use of waste, is one of the research fields considered by the food industry. In this studt the effect of different foam mat drying condition on orange beverage powder was investigated. In order to prepare the beverage foam, egg white and basil gum solution were used according to the experimental design and were mixed with an electric mixer at the highest speed for 6 minutes. Drying was performed under different treatments of the oven with (45, 65 and 80) temperatures and microwave with (360, 600 and 900) power, with (3 and 5 mm) thicknesses. Some properties of the beverage powder including moisture content, water activity, solubility, water binding capacity, rehydrating the powder, hygroscopy, flowability, pH, color, DSC,FTIR, and sensory characteristics were investigated. Almost all properties indicate a increasing trend with increasing the drying temperature. [ABSTRACT FROM AUTHOR]

Adaptive neuro -fuzzy inference system (neuro -fuzzy or ANFIS) is a well -known hybrid neuro -fuzzy network for modeling complex systems. In this system,the most frequently used fuzzy clustering method is the fuzzy subtractive clustering algorithm. In this algorithm, a cluster with a certain degree has each data point, explained by a membership function level. In this study, ANFIS model was used for prediction of weight reduction (%), solid gain (%),water loss (%) and rehydration (%) of banana slices dehydrated by osmosis -ultrasound method. The ANFIS model was developed with 3 inputs of sonication power (at three levels of 0, 75 and 150 watts), ultrasound treatment time (at three times of 10, 15 and 20 minutes) and sucrose solution concentration (at three levels of 30, 45 and 60 °Brix) to predict the characteristics of dehydrated banana slices. The calculated coefficient of determination values for prediction of weight reduction (%), solid gain (%),water loss (%) and rehydration (%) of dehydrated banana slices using the ANFIS -based subtractive clustering algorithm were 0.93, 0.95, 0.94, and 0.91, respectively. In general, it can be said that the high coefficients of determination between the experimental results and the outputs of the ANFIS model indicate acceptable accuracy and usability this method in controlling complex processes in the food industry, including dehydration and drying processes. [ABSTRACT FROM AUTHOR]

As an important dimension of company performance, the impact of supply chain quality management (SCQM) on innovation performance has not been studied in internal studies. In addition, internal research into the capabilities of SCQM, a key driver for SCQM, has been very limited. To fill this research gap, this paper examines how SCQM capabilities and SCQM performance can influence firm innovation and operational performance, and how they interact with each other. For this purpose, the information of managers and experts active in the food industry in Golestan province was collected and analyzed through a questionnaire. Research findings show that SCQM practices have a positive effect on SCQM capabilities. Another result is that SCQM methods do not have a positive effect on the operational performance of food industries in Golestan province. This finding is significantly different from some previous studies. We also found that SCQM capabilities do not have a positive effect on innovation performance.

Objective Given the shortening of the life cycle of products and the competition intensity in the food industry, opportunism and the timely implementation of opportunities is regarded as a key and winning feature in this industry. Related companies have used various measures to improve this capability, including structural capital and strategic agility. Therefore, the purpose of this study is to investigate the effect of structural capital on identifying business opportunities in the food industry through the mediating role of strategic agility. Methodology This empirical study is a descriptive correlational research. In terms of philosophy, this research is a deductive research based on the positivist paradigm. Besides, this research is considered cross-sectional in terms of time. The structural capital questionnaire proposed by Yasin et al. (2016), the strategic agility questionnaire proposed by Konha et al. (2019), and the opportunity identification questionnaire by Sambasivan, Abdol, and Yousef (2009) were used to measure the research variables. Structural equation modeling and PLS software have been used to analyze the data. Findings This study investigates the relationship between structural capital and strategic agility, as well as the effect of such relationships on the opportunism among 200 Iranian food companies with a variety of products. These large companies are regarded as leaders in offering new products. The results of PLS-SEM reveal that there are significantly positive relationships between structural capital, strategic agility, and opportunism of companies. In addition, strategic agility variables such as strategic sensitivity, resource fluidity, and bright perspectives have a significantly positive effect on identifying business opportunities. Besides, strategic agility plays the mediating role between structural capital and the identification of opportunities. Therefore, the present study can confirm the significant effect of structural capital on increasing strategic agility and identifying business opportunities in the food industry. Conclusion The findings of this study can help raise awareness of strategists and senior managers of food companies about the significant role of structural capital and strategic agility in the constant monitoring of the industry. In addition, it can improve opportunism capability in these companies.

Oil has been one of the necessary ingredients for cooking around the world. As food industry proceed, better and more useful oils with their own characteristics are being offered to consumers every day. In the current research, in order to investigate the quality of soybean, frying and deodorized olive oils available in the Iranian consumer market, physicochemical parameters such as peroxide index, acidity, iodine index, saponification index, as well as their fatty acids profile and oxidative stability were determined and then compared. All physicochemical parameters except olive oil peroxide index were consistent with the standards. The peroxide index in olive oil (9.61 meqo 2/Kg) indicated that olive oil was inappropriate for frying. 0.97 meqo 2/Kg peroxide value was reported in soybean and frying oils. The fatty acids profile showed that oleic acid was the predominant fatty acid in olive oil, while in frying oil palmitic, oleic, and linoleic acids were significant. Also, linoleic acid in soybean oil as the predominant fatty acid was determined. The oxidative stability of frying and soybean oils, according to the Rancimat method, was higher than that of olive oil ( P˂0.05). [ABSTRACT FROM AUTHOR]

All thriving organizations constantly strive to raise their performance standards. What may enhance any company’s competitive advantage is a set of capabilities including marketing, innovation and research and development capabilities. The present inquiry was an attempt to design a model to scrutinize the extent to which organizational capabilities, competitive advantage and new product performance may correlate. To this end, a questionnaire was distributed among 105 managers of food companies in Mashhad, Iran, and the collected data were analyzed via AMOS and SPSS softwares. The research findings indicated a significant relationship between organizational capabilities, including marketing capability, innovation capability, research and development capability, and competitive advantage components of product and product delivery speed. A significant relationship was also found between competitive advantage indicators like financial and consumer-oriented performances and components of product performance.

Over the past few decades, great advances have been made in many industries, including the food industry, from which the development of useful products can be noted. Given the undeniable necessity of innovation in the food industry and its role in the economy, it has been attempted to present a qualitative model of the factors influencing innovation in the development of high-value food products with the aim of export boom using fuzzy cognitive mapping methodology. For this purpose, after expressing the subject, theoretical bases and background analysis, using an interpretive paradigm and a qualitative research design, an initial conceptual framework of the research with content analysis approach has been prepared and the innovation model has been presented. Then, cognitive mapping technique tools are used to examine different policies on the model and analyze it. The findings from the innovation mapping showed that the product system, the production of useful products, the interaction and partnership with customers to create value are key components to the success of the sweet and chocolate industry. In addition, the formulation of innovation promotion policies should take a composite approach to the components, and investing in the factors individually cannot achieve much improvement.

Objective: Due to the numerous and diverse food industry companies in Iran, the packaging industry is regarded as a stimulus and empowering force for the economy as well as a driving force for the development of domestic production, increase in the exports, improvement of the economic situation of the society, employment, and increase in the national income. According to the 2025 Perspective which emphasizes on improving the domestic production and the resilient economy, it is highly important to plan to improve the food packaging industry. This perspective must be planned in reflexive manner in order to be able to deal with the future uncertainties. Food packaging industry activists are also expected to keep working with regard to the probable market conditions and changes in the world, in order to be able to respond to market changes and survive. Therefore, the present study aims to explain the possible future scenarios in the food packaging industry in Iran with respect to 2025 Perspective. Methodology: The present applied study includes qualitative variables and is regarded as a descriptive research. It has been conducted as a survey using the scenario planning method based on the opinions of a group of managers and experts. In the first step, fuzzy Delphi method was used to identify the effective factors and key uncertainties in the packaging industry, and then three compatible scenarios were developed based on the possible situations for each of the key uncertainties using Scenario Wizard software. Finally, different strategies were proposed for each scenario by the experts. Findings: According to the research findings, the effective factors and the key uncertainties in the packaging industry include: 1) the regulations for communication and foreign trades, 2) the status of competition laws and the emergence of the new contestants, 3) emphasis on health and safety issues and standards, 4) emphasis on the virtual nature among the people in the society, 5) fluctuations of the foreign currency rates, 6) fluctuations of the inflation rate, 7) direct and indirect costs of packaging, 8) emphasis on various e-commerce tools, and 9) the motivation and willingness of private investors to invest in the packaging industry. Conclusion: As a result of identifying the possible situations for each of the key uncertainties, three compatible scenarios were proposed. The "optimistic" scenario, based on which communication and foreign trade regulations are regarded as the probable supports which might lead to the improvement of the industry. The emergence of the new contestants in the food packaging industry will be facilitated which will increase the competition in the industry and lead to the improvement of the target industry as well as the popularity of the domestic products. The emphasis on health and safety issues and standards, on the virtual nature among people in the community, and on various tools regarding e-commerce can lead the manufacturers to invest in the construction and development of Iranian brands. This might help increase people’s demand for diversity in purchasing and improving of the packaging of food products. The "realistic" scenario considers the favorable and unfavorable conditions together. The most favorable scenarios in this regard claim that reduction of the exchange rate and the inflation rate can lead to direct and indirect reduction of the expenses in the industry. Besides, it can facilitate the entrance of the new contestants to the industry. On the other hand, the incentive and willingness to invest in the industry will decrease according to the strict rules and regulations for communications and foreign trades. In addition, the reduction of attention to e-commerce tools will lead to the reduction of the attention of the community to the virtual nature. Finally, the "pessimistic" scenario whose key uncertainties include: strict regulations for communications and foreign trades and the difficulty for the new companies to enter the packaging industry, which leads to the fact that the reluctance of the industry activists to improve the quality of their products and to develop Iranian brands. As a result, the shopping carts of the Iranian customers will be captured by foreign brands, and it may provide the grounds for the collapse and destruction of the Iranian food packaging industry. The failure and destruction of Iranian food packaging industry might be facilitated and even exacerbated through the increase in the foreign exchange rates and inflation rate as well as high direct and indirect costs in packaging in this scenario due to the prevalence of the imported goods at lower prices than the prices of domestic products, lack of up-to-date machinery and equipment, and also bankruptcies of the experienced producers in the food packaging industry. Moreover, it was concluded that foreign exchange rates and inflation rate have the greatest impact on other factors as well as the future of the food packaging industry in Iran.

Bakery products that contain main part of food process industries usually made with wheat flour and establish a stable gluten network when mixed with water. Although presence of gluten proteins in wheat flour is a unique property, but substituting of wheat flour with other cereal grains up to a certain limit is possible. In current research three different millet varieties namely Proso, Pearl and Foxtail millet were used. Millet flour was used in proportions of 10, 30, 50 and 100% in replacing wheat flour in a cake recipe. Sensorial properties, textural attributes and color indices were evaluated. Results showed that increase in millet concentration in cake formulation decreased the efficiency properties of cooking of dough. Cake height decreased with increase in millet concentration in dough. Pearl millet showed a better cake volume in comparing with the two other millets. Cake cohesiveness decreased with increase in millet substitution and these variations was the same for all varieties. Millet composition in dough decreased adhesiveness of the product. Cakes with higher millet composition showed higher hardness. Totally, Pearl millet produced better cakes in comparison with Proso and Foxtail millets. Total acceptability of millet cakes obtained higher scores at sensory analysis. Considering all characteristics used in current study, 30% substitution level suggested as the best substitution level. The results of current research are valuable at bakery products containing millets. [ABSTRACT FROM AUTHOR]

Today, moving from the usual marketing strategies to focus on values and ethical marketing seems more necessary. So, considering the extent and scattering of ethical marketing components in the literature review and the specific culture of Iran, the aim of this study is to provide a comprehensive theoretical framework for ethical marketing components in the Iranian business context through a systematic review. The second aim of the study is to add ethical marketing components extracted based on field research and measure the degree of observance of these components based on the perception of the consumers. The statistical population of this mixed-method applied research was the managers of the selected industries in the qualitative section and their customers in the quantitative section. The data analysis was performed using the thematic analysis method and non-parametric tests in the qualitative and quantitative sections, respectively. The study succeeded to present the ethical marketing components in the form of 32 components and 7 main themes. The degree of observance of each of the main themes and their components in the selected industries was measured and was compared with each other. There was a significant difference between the degrees of observance of ethical marketing components in the two industries. The average degree of observance in the food industry was higher than the cosmetics industry so that they are superior in all the main themes. However, in five components out of 32, the food industry received lower scores. [ABSTRACT FROM AUTHOR]

Pectin is a heteropolysaccharide which is widely used as a gelling and stabilizing agent in the food industry. The study aimed to optimize and evaluate the quantity and quality of pectin extraction from apple pomace by acid hydrolysis at high temperatures as a traditional method of the main wastes of the apple juice industries. Extraction efficiency was optimized in the pH from 1.5 to 2, 60 to 90 minutes and 75 to 90 °C by response-surface method (RSM) with using the central composite design. In addition, the esterification degree, amount of galacturonic acid, equivalent weight, methoxyl content, emulsion activity, stability of emulsifier and water/oil holding capacity of pectin were determined under optimal conditions. The results showed that the maximum extraction efficiency (8.83%) was achived at pH 1.5, 90 °C and 90 minutes. The extracted pectin with a degree of esterification of 54% and galacturonic acid 68 mg/g was obtained at optimal conditions. Equivalent weight, methoxyl content, emulsifying activity and water holding capacity of extracted apple pectin were 916, 8.9%, 55.8% and 4, respectively. In overall, it can be possible to obtain different pectin with varying physicochemoical properties with chaning the extraction conditions. Furthermore, the extracted pectin had proper emulsion activity and stability which can be ultilized in different emulsion based products. [ABSTRACT FROM AUTHOR]

Today, preventing the loss of by-products of food industry and their optimal use in order to increase the quality of food has attracted the attention of many researchers. Therefore, the aim of this study was to improve the quantitative and qualitative characteristics of gluten-free fermented doughnut based on rice flour by adding corn gluten meal and tahini meal on three levels of 0, 5 and 10%. The results showed by increasing the amount of corn gluten meal and tahini meal, the amount of protein and peroxide of the final product increased and decreased respectively. In addition, The results showed that only increasing the amount of tahini meal in the formulation increased the moisture content, specific volume and porosity and decreased the firmness of the tissue, while the addition of corn gluten meal had no significant effect on these parameters. On the other hand, only increasing the amount of corn gluten meal in the formulation reduced the fat content of the final product and adding tahini meal did not cause a significant change in this regard. The results also showed that with increasing the amount of corn gluten meal and tahini meal, the amount of L* and a* crust values decreased and increased, respectively and the addition of corn gluten meal increased the amount of b* crust value. Finally, introduced two samples containing 5% corn gluten meal and 10% tahini meal and the sample containing 10% tahini meal and without corn gluten meal as the best sample. Therefore, it can be concluded that the use of these meal in addition to the development of industries and economic productivity, improves the quantitative and qualitative characteristics and enhances the nutritional value of the final product. [ABSTRACT FROM AUTHOR]

In this paper, the issue of heat transfer in three-dimensional solid objects, a special form with cylindrical geometry, is investigated using the numerical finite element method by the commercial software Abaqus. Heating and cooling in food processing are common activities, heating food for a variety of purposes such as reducing microbial aggregation, inactivating enzymes, reducing the amount of nutrient water, modifying the functional properties of a particular compound, and cooking when heat transfer is performed. It plays a central role in all these operations. In this paper, a cylindrical geometry specimen with a temperature of 200 °C is used to investigate the temperature variations of potatoes in high-temperature oil. The results of numerical modeling of potato slices in high-temperature oil show that the rate of changes in the edges of the model is higher than in other parts of the model, which is a factor for the burns of potato edges. Also, the temperature variations in the center of the model have the lowest changes in the logarithmic distribution of heat transfer in the cylinder radius. In addition, with the increase in an exposure time of potato samples in high-temperature oil, almost all models reach the same temperature conditions. [ABSTRACT FROM AUTHOR]

Due to the necessity to provide a proper decision framework, applying the operations strategy in different industries is very important. In this regard, food industries are one of the most important platforms where the corresponding companies should adopt a specific operations strategy, especially in the context of the economic crisis such as stagflation. In this paper, a framework for formulating an operational strategy using the operational strategy matrix model is presented. In this matrix, the market perspective in terms of performance objectives (including quality, speed, dependability, flexibility, and cost) and operations capabilities in four decision areas (including capacity, supply network, process technology, and development and organization) are considered together. In this research, based on a descriptive-analytical approach, the literature and similar conditions in other countries are discussed. Based on the carried out analyses, the type and nature of strategies are identified that provide a strategic plan for senior executives in the stagflation economic conditions. Accordingly, adopting the decisions corresponding to the development and organization are considered as the most appropriate solutions. In this regard, cost reduction and quality improvement can result in a substantial competitive position through a continuous cycle.

Deep frying is one of the most common operations used in food processing. But it is necessary to use methods to reduce the oil uptake and prevent the formation of toxic substances such as acrylamide, while maintaining the desired features. Accordingly, in the present study, the effect of microwave pre-treatment with the power of 2 and 5W / g and in 15 and 10 minutes respectively, on the amount of oil uptake and the amount of acrylamide formation in fried carrot pieces was investigated at two temperatures of 150˚C and 170˚C and in 2 and 4 minutes duration. According to the results, at all temperatures, with increasing of the frying time, the amount of oil and the acrylamide formation increased in all samples, but at the same frying times, control samples had higher oil uptake and acrylamide formation compared to the pre-treated samples. According to the investigations, the highest oil uptake and the highest amount of acrylamide formation were respectively measured in the samples fried at 150˚C in 4 min (6.12%), and the fried samples at 170˚C and in 4 min (18.49 ppb). However, the lowest amount of oil uptake and acrylamide formation in microwave pre-treated samples (with 5W/g power in 10 minutes) and samples fried at 170˚C in 2 minutes were respectively (3.78%) and (<4.67 ppb). [ABSTRACT FROM AUTHOR]

Gilan’s black tea is obtained via the fermentation of the fresh leaves of Camelia sinensis var. assamica. In this study, the effect of tea production process and brewing methods, microwave and conventional methods were studied on their phenolic and flavonoid content and antioxidant activity (DPPH radical scavenging assay, iron atom reducing power). The results showed that due to the fermentation process, the antioxidant properties and phenolic content of tea were changed and also the tea brewing method was effective on these properties and the highest phenolic and flavonoid contents and antioxidant activity were determined in the rolling step on the microwave brewing method. While the lowest phenolic and flavonoid contents were observed in the withering step on microwave brewing method and the lowest antioxidant activity was related to the tea treatment under conventional brewing. Therefore, the microwave method with high extraction capability and reduced the processing time can be an alternative to the conventional methods in the food industry. [ABSTRACT FROM AUTHOR]

The purpose of this study is to find the Patterns of brand dependence on consumer behavior with brand preferences. The research method used in this research is a kind of exploratory blend type, quantitatively and qualitatively. The technique used for collecting information and analyzing data was used in the fuzzy qualitative method based on the theory of data and in the bag phase, the modeling method of equations structures was used to measure the modeling of the model. In this study, to design and present the pattern using exploratory mixtures in the first stage, using 15 experts and specialists and adapting the study resources, modeling framework and validation, then in the second stage of the research, proposed model and structure The goal of the community was tested with 384 results, which confirmed the hypothesis of the research. In order to identify and solve the problem, open source, axial and selective coding, dimensions, mules and indicators were determined, then the relationships between the variables were determined and at the end, validation and adaptation patterns were performed. Based on the results, establishing affiliation and brand preferences can have a significant impact on brand value, and brand equity also affects the quality of service received.

Tomato (Solanum lycopersicum L.) is one of the important horticultural crop species world-wide. Identifying superior genotypes with a high yield and acceptable fruit quality can pave the way for breeding programs. In order to identify the best tomato cultivars for some of fruit quality and yield related traits, a 3-replicate experiment with 20 commercial tomato hybrids in randomized complete block design was conducted in research field of Tarbiat Modares University in Tehran, in 2017. The examined traits included number of days to flowering, number of days to first fruit-set, plant height, number of primary branches, number of primary clusters, number of fruits per plant, fruit yield per plant, leaf chlorophyll index, fruit juice acidity, fruit electrical conductivity, water salinity, total dissolved solids, percentage of brix and fruit lycopene content. Hybrids were compared by two methods of the heatmap clustering and the analytical hierarchy process as a multivariate indicator. Among the 14 tested traits, four traits including number of days to flowering, leaf chlorophyll index, water salinity, and total dissolved solids, indicated low heritability and genotypic/phenotypic correlation with fruit yield and hence were denied for multivariate analysis. Hybrids Hypeel 108 and Queenty were superior to the other hybrids in fruit lycopene content and fruit yield, respectively, and both hybrids had an acceptable fruit juice acidity for processing in the food industry. Hybrids Queenty, Adora, Berlina, and Hypeel 108 indicated the highest AHP values and the highest genetic distances. Thus, they were found to be the most suitable genotypes for cultivating in areas with similar climatic conditions and formation of next breeding generation. These hybrids were superior to other hybrids, not only in fruit yield but also in a great majority of the traits. [ABSTRACT FROM AUTHOR]

Snacks have become a significant part of the diet of many people, especially children. These snacks have many fans due to their attractive objects and colors, high durability and relatively low cost. Most of them are made from cereals, and the main problem with these snacks is insufficient nutrients, which have a negative effect on health and increase obesity in people, especially children. Using quinoa grain in products, it creates diversity in current products and also increases the nutritional value of snack. On the other hand, today, attention has been paid to the re-use of by-product in the food industry and the rate of agriculture inputs, and returning these products to the production cycle will increase the value added. One of these by-product is suni bug damaged wheat, which is used not used in the cooking industry due to the damage of the gluten network and is consumed by livestock feed. In this study, the effect of the independent variables included the percentage of addition of quinoa (0.25%, 50%), moisture content (12, 15, 18%), the screw speed (120,160,200 rpm) was in the form of a central composite design. The influence of the independent variables on some physical and functional properties was investigated, including expansion ratio, hardness, water absorption index, water solubility index, sensory evaluation. The results showed that with increasing quinoa up t0 50%, increased the hardness (4.72-11.57N), water solubility index (21-28.4) and overall acceptability of the extruded product, and also decreased the ratio of expansion (3.77-2.86), water absorption index (5.39- 5.05) and sensory acceptability of the texture. Sensory evaluation results showed that 12% humidity conditions, 175rpm screw speed and quinoa addition levels (19%) in the suni- bug wheat were suitable for snack production and had the highest overall acceptability. [ABSTRACT FROM AUTHOR]

Introduction: Saccharomyces cerevisiae is the dominant yeast in the bakery industry used throughout the world. One of the most widely used sources of carbon for the bread yeast culture medium is molasses. In recent years, due to the expansion of the fermentation industries and the increased demand for carbon and nitrogen sources in these industries, and the shortage of raw materials and their high cost, the possibility of using by-products produced in food industry factories has been considered. Materials and methods: In this study, the use of corn steep liquor as the nitrogen source and glucose syrup as the carbon source has been studied. The amount of biomass production and yeast activity was measured in the form of carbon dioxide gas production and sugar consumption in separate tests. In all treatments, the fermentation time was 16 hours, and stirring on a shaker was at 30 °C and 150 rpm. Results: At the optimized point, where the amount of the glucose syrup and corn steep liquor was 12.82 mL/100 mL and 4.31 mL/100 mL, respectively, the amount of produced CO2 increased about 12.5%, and the time of rising of the dough reduced from 25 to 14 minutes showing a significant progress. Discussion and conclusion: To replace the carbon and nitrogen sources in the yeast culture medium, the factors and their levels were selected from previous studies. Because of the shortage of sugar beet molasses, which has recently appeared in Iran's fermentation industry, we tried to introduce two cheap but still valuable replacements, for both the carbon and nitrogen sources. The result showed that using glucose syrup and corn steep liquor is not only feasible but also better than the conventional sources. [ABSTRACT FROM AUTHOR]

The existing knowledge concerning the determinants of exporting entrepreneurship is both scant and scattered. In order to cover this research gap, the aim of this research is to study the effect of two intangible resources (entrepreneurial orientation & learning capability) on entrepreneurial export. Because Strengthening the international entrepreneurial qualities in an organization by using these resources creates a sustainable and non-impartial competitive advantage for the organization. Based on what has been discussed above, a conceptual model is proposed tested among small and medium sized enterprise in food industry(Golestan, Nobare sabz, Kadbanoo company , Komaje saba, Dashte neshat, Mahrad, Iran chashnee, … ). The sample consists of senior managers and marketing experts in these firms. Also, sampling method is non-random sampling. Research method was used in this study is questionnaire . Eventually, 195 questionnaires were gathered and analyzed by equation modeling and Amos, Spss software. The result showed that entrepreneurial orientation have positive effect on entrepreneurial export. Furthermore, only risk taking is effective on entrepreneurial export among three dimensions of entrepreneurial orientation. Market learning capability have influence on entrepreneurial export. Also, it is a full mediation role in the model.

are important for public health. Therefore, with regard to household consumption of those type of seeds and their application in food industries, and also due to the fact that some of them are imported from other countries so they may have the possibility of microbial contamination from the source, therefore the purpose of this study was to evaluate the efficacy of UV irradiation in reducing the microbial load of some consumed seed nuts. Six types of beans including sunflower seeds, watermelon, pumpkin, walnut, pistachio, and hazelnut were randomly sampled in bulk from Tehran retail market. Testimonials were tested by methods in the Iranian national standard and food and drug organization standards. Subsequently, infected seeds were irradiated in 1, 2 and 3 layers of thickness and time at 5, 10 and 15 minutes in a UV cabinet with a wavelength of 254 nm and subjected to appropriate microbial tests. According to the results, the irradiation time and thickness were significantly affected by the total microbial count of pistachio, walnut and hazelnut (p<0.01). Also, it has a significant effect on the coliform count of pistachio, walnut, hazelnut seeds, pumpkin seeds, sunflower and watermelon, and the mould count of pistachio, walnuts and hazelnuts, sunflower seeds and a watermelon (p<0.01). It had less significant effect on the number of molds in pumpkin seeds (0.01