The usage of cold contact processing can make the taste of the wort much better due to the reduction of non-accepted aromas such as 2-methyl butanal, 3-methyl botanal and hexanal, which have unpleasant taste. The comparison with the reduction rate of baldheads in cold contact processing and common fermentation and a process without any kind of fermentation is shown in this research. The aldehydes were extracted by some solvent such as hexan and were measured by gas chromatography. The result showed that the reduction of baldheads 65% in cold contact fermentation, 85% in common fermentation and only 20% in the process which has got just mashing and no fermentation which is due to some chemical intraction between baldheads and some particles in the wort. It should be added that beside noticeable baldheads reduction in cold contact processing which happens at the first hour of this process, the alcoholic amount in beer will be in the range of Iranian standard, but this amount of alcohol is too much in common fermentation which is against the Islamic rules and forbidden in this country.

Nowadays, propitiation of nutrient drinks with fruitful microorganisms or probiotics seems to be very important. This is because of preventive role of these types of bacteria and fungous against wide range of infections diseases. Since enrichment of any type of nutrient drinks with probiotics enrichment capability of non-alcoholic beer has been studied with for Species of lactobacilli named (Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus fermentum and Lactobacillus plantarum). Sterile non – alcoholic beer was inoculated with 24h cultivation of Acid Lactic acid bacteria and incubated in 30C temperatures. pH changes and colony formation unit (CFU) were measured under a controlled condition. Acid Lactic cultivation decreased pH to 4.30 and CFU was increased from "10 2 CFU/ml“ to ”10 7 CFU/ml“, after 20 h fermentation. CFU of four Acid Lactic Bacteria were remained in sterile fermented: non-alcoholic beer between CFU/ml 106 to 107 after four weeks reserve in temperature 4oC and 25oC. In another method, we tried to eliminate basic incubation. In this case we beer with or without yeast. The result proved that in case where non alcoholic beer consisting yeast, existence and survival of four Acid lactic Bacteria in high and such survival is more desirable in can atmospheric temperature.

Background & Objectives: Urinary calculi are a common problem worldwide. The pattern of fluid consumption in healthy people and patients with renal calculi is not totally clear. The aim of this study was to determine the association between the amount of fluids intake and urinary calculi.Methods: In this case-control study, cases were the patients with urinary calculi admitted to Emam-Hossein Hospital, Shahroud, Iran. The controls were selected among the patients admitted to other wards of the hospital except for dialysis and ICU wards. The association between independent variables and urinary calculi was investigated using logistic regression analysis.Results: A total of 127 people (60 cases and 67 controls) participated in this study. The mean age of the participants was 44.6 years (SD=1.7). The mean intake of tea, natural juice, alcohol free beer, and total fluid intake were higher in cases compare to controls. In participants with a negative history of urinary calculi, the total intake of fluid (P=0.021) and natural juice (P=0.006) was higher in cases. The male gender (OR=3.2), higher BMI (OR=1.2), and a positive family history of urinary calculi (OR=3.5) were associated with renal calculi in a multivariate logistic regression model, while the milk intake (OR=0.995) was a protective factor in this model.Conclusion: Milk intake is a protective factor and the male gender, higher BMI and a positive family history are the risk factors for urinary calculi.

Background and Objectives: In this research, the effects of addition of different probiotic strains (L. acidophilus, L. casei, L. reuteri, L. fermentumor L. plantarum) as well as initial pH values (4.3 or 4.8) on the biochemical and microbiological characteristics of non-alcoholic beer drink were studied during 21 days in the refrigerated storage (5°C).Materials and Methods: Probiotics identification and incubation were done with gram staining and MRS-broth medium, respectively. pH and redox potential values were measured by pH-meter. Titrable acidity value was determined by titration with 0.1 N NaOH. Probiotic bacteria were enumerated using MRS-agar medium.Results: The highest biochemical changes were observed in treatments with L. casei and L. acidophilus. The second 7-day interval showed the highest amount of biochemical changes in the treatments with initial pH of 4.3 along with L. casei, L. fermentumand L. reuteri throughout the 21 days of storage; however, other species showed such characteristics only at pH=4.8. The viability of probiotic strains in all treatments, especially in those with initial pH of 4.3, decreased dramatically during the refrigerated storage.L. acidophilus and L. fermentum showed the lowest viability during refrigerated storage. While the highest viability belonged to L. reueri in the treatments with initial pH of 4.3 and to L. plantarum in those with pH=4.8.Conclusion: The results showed that different initial pH values as well as different types of inoculated probiotic strains in non-alcoholic beer drink had effects on the amount of the biochemical changes and the viability of probiotic strains in non-alcoholic beer drink; therefore, non-alcoholic beer drink can be a good choice for growth of probiotic.

Background & purpose: Ma-al-Shaeerisanon-alcoholicbeer which usually consumed in the younger generation in Islamic countries. It is regarded as having antioxidant compounds and in additiontohavingthe desirable organoleptic properties. Therefore, thisstudy designed to determine the effect of non- alcoholic beer (Ma-al-Shaeer) intake on the total antioxidant capacity (TAC) levelsinyoung people.Material & Methods: In an interventional study, 50 students including; 25 girls and 25 boys were selectedas simple random. Then, 4ml of blood was takenfroman individual before and after consumption of 240 millitr Ma-al-Shaeer respectively. After separating the serum, total antioxidant levels was measured by Ferric Reducing Antioxidant Power (FRAP) method. The spectrophotometric method was used for measuring the level sof uric acid and total thiols (Hu's method). Statistical analysis was done by software SPSS, version 17. It was used for determination mean, standard deviation, number and percent and also one-way ANOVA test for comparison of variables. P<0.05 was considered as significant difference between two groups.Results: The mean age of samples 20±1.2 year. It was observed significant differenceinmean of total antioxidant level in subjectsbefore and after intervention (1312.3±301 m mol /lvs.1374.4±345 m mol/l) (P=0.0001). But, there was no significant differenceinserumuricacidlevels of subjects. It was observed significant difference between mean serum levels of totalthiols of subjects in before and after intervention (0.42±0.22 mg/ dl vs.0.59±0.18 mg/dl) (P=0.0001). There was a significantpositive correlation between consumption of total antioxidant level and totalthiol of subjects in before (r=1, P<0.0005) and after (r=1, P<0.0005) intervention respectively.Conclusion: Results showed thatnon-alcoholic drink Ma-al-Shaeer dramatically increased serum TAC and protein thiols in subjects. According to effect of antioxidant in health, it seems increase of antioxidant power in Ma-al-Shaeer can be analyzed which requires to more extensive investigation.

Introduction: Excess consumption of acidic foods is the most common etiologic factor of human tooth erosion. The aim of this study was to assess the effect of the most commonly consumed carbonated beverages and soft beer in Iran on enamel microhardness of intact deciduous canine teeth.Materials& Methods: In this in vitro study, 30 human deciduous canine teeth, free of cracks, caries, wear and hypo calcification, were divided into 3 groups randomly. A 2× 2-mm square of the labial surface enamel of teeth in each group was exposed to 40 mL of one of the fresh drinks for 5 minutes. The microhardness of the teeth was measured in each group by the application of a 50-gr force with the use of microhardness test equipment. Microhardness changes were evaluated in each group with paired t-test and between groups with one-way ANOVA. Wilcoxon signed rank test was used to compare the 30 test areas on each tooth in each group.Results: The mean enamel microhardness after immersion in Zamzam Cola and Behnoosh lemon Delester decreased enamel surface microhardness up to 18.1% and 13.3%, respectively. Tap water did not have a significant effect on enamel surface microhardness (p value=0.05). There was a significant difference in the decrease in enamel microhardness between the beverages tested (p value=0.001).Conclusion: Based on the results of the present study, enamel microhardness decreased after application of Zamzam ColaÒ and Behnoosh lemon DelesterÒ in vitro, with a greater decrease with the use of Zamzam Cola compared to Delester.

Introduction: They are involved in free radicals by causing oxidative stress in chronic diseases such as cancer, atherosclerosis, and diabetes and also in the aging process. Antioxidants are the best way to fight free radicals. Plants are rich sources of natural antioxidants and total phenolic. Objective: This study was designed to measure the amount of total phenol and antioxidant activity of malt beverages in Tehran market. Methods: In this study, 123 samples of non-alcoholic beer in Tehran market (domestic and imported) were prepared. Antioxidant activity was measured by FRAP (Ferric Reducing Ability of Plasma) method and total phenolic content was measured by Folin reagent and by spectrophotometer. The standard concentration of total phenolic compounds was measured using the gallic acid standard curve. Results: The highest content of total antioxidants and total phenols in sample No. 2 were 4. 29 µ g /ml and 5. 80 µ g /ml, respectively. The lowest content of total antioxidants and total phenol in sample No. 6 were 1. 33 µ g / ml and 1. 19 µ g/ml, respectively. There was a significant difference between the amount of total phenol and total antioxidant capacity in domestic and imported samples and had a higher antioxidant content of imported samples. Which was related to the malting process and the raw materials used. The total phenolic content of domestic malted drinks and imported malted drinks were in the range of 1. 10-4. 18 μ M and 1. 58-4. 33 μ M, respectively. But there was no significant difference between the two groups in terms of antioxidant content. It was observed that the content of total phenol and total antioxidants in classical malted drinks was higher than malted drinks with different flavors. Discussion and Conclusion: The results show that classic malted drinks are a potential source of antioxidants and total phenols.