The tendency to consume food with lower sugar content and alternatively healthy foods and food products are rising. High levels of sugar in DATE syrup might be used as a good alternative to sugar in various food products. Iran is one of the main producers of DATE fruit and it is possible to produce foods with high nutritional values from DATE to replace high-sugar content food. The formation of acrylamide in DATE SYRUPS as the result of various procedures of heat treatment and extent of its formation has made the researchers interested in this field of study to investigate the formation of this compound quantitatively by the application of high-pressure liquid chromatography. The results indicated that some of the DATE syrup samples that were collected in the Iranian market had significant quantities of acrylamide. It is therefore concluded that the DATE SYRUPS might be considered as a high-risk product due to the formation of acrylamide that is considered a carcinogenic compound.

Background and Objectives: Nursing is one of the largest groups of health care providers that needs upDATEd information to improve quality and quantity of health care services, clinical activities, etc. In the meantime, evidence-based databases (such as Up-To-DATE Database) significantly contribute to improve performance and efficiency of health services by providing the latest findings on health issues. The present study aimed to survey the information seeking behavior and information needs of nurses working in Ahvaz hospitals affiliated with Jundishapur University of Medical Sciences in using Up-To-DATE database.Material and Methods: In this descriptive-analytical study, the statistical population consisted of 1246 nurses working in hospitals of Ahvaz University of Medical Sciences among which 293 nurses were selected. The required data were collected using a questionnaire developed by the researcher. Validity and reliability of the questionnaire were confirmed by Cronbach's alpha coefficient as 0.71. Descriptive statistics and Kruskal-Wallis Test were used for data analysis.Results: The results showed that most of the nurses needed information about new developments in the field of nursing and medications. A majority of the nurses used simple searching technique to find the required information. Most of the nurses aimed to upDATE their information using Up-To-DATE Database. The main barrier to upDATE information was shortage of time.Conclusion: Therefore, it is essential to teach information skills to nurses; so that they can access modern and upDATEd information in the field of nursing and obtain the latest information in this field from evidence-based information sources and databases.

Effects of pH, temperature, and syrup concentration on color formation in glucose SYRUPS were studied and the shelf life of SYRUPS under various conditions was estimated. Temperatures of 5, 25, and 45oC, pH values of 4, 5, and 6 as well as concentrations of 30, 40, 50, 60, 70, and 80oBrix were examined. After 26 weeks no significant color changes were observed at 5oC. At 45oC, color formation rate was highest and after 2 weeks color changes were visible, and at 15th week syrup color was completely brown. At 25oC, color formation rate was low and at week 18 color changes were visible. At pH 5, rate of browning was lower than at other pH values. Increasing the syrup concentration up to 70oBrix enhanced the color formation rate but higher concentrations decreased the color formation rate. The kinetics of color formation was studied and rate constants and activation energies were calculated.

Invert syrup is widely used in confectionary industry such as biscuit production. The syrup is produced by mixes of different types of organic (e. g. citric and tartaric) and inorganic acids (e.g. HCI and H3PO4).In this study, invert syrup was produced by mixes of three different acids (chloridric, citric and tartaric). These SYRUPS were later applied in the production of three kinds of biscuits (Tabasom, Ghand-E-Asal, and Shekarin). Finally, the effect of these SYRUPS on the shelf life of biscuits was investigated. Four variables of moisture content (%), pH, peroxide value (meq/kg) and acidity (%) were determined. The analysis of variance (ANOVA) indicated that the kind of acid affects shelflife of products by having a substantial effect on decreasing moisture, peroxide and acidity and therefore, increasing the shelflife of the products. Results also indicated that biscuits produced by HCI mix had the better quality characteristics than the other two acids (citric and tartaric) applied.

Introduction: Honey is a natural product that has been widely used for its nutritional effects. Honey is the main source of carbohydrates as well as its therapeutic effects and due to this characteristic and properties it might be the subject of adulteration. The addition of glucose and sucrose syrup during or after production is considered as an act of adulteration. The aim of this investigation is to evaluate the effects of different concentrations of glucose and sucrose SYRUPS on the quality of Iranian honey.Materials and Methods: In the present study, different concentrations of glucose syrup (5, 10, 15 and 20%) and sucrose syrup (5, 10, 15 and 20%) were added to pure honey and totally eight treatments of honey with glucose and sucrose SYRUPS substitutions and a control were provided. Some physical and chemical tests namely reducing sugars, density, viscosity, moisture content, pH, color, electrical conductivity and polarization were carried out on the samples.Results: The results showed significant differences at 99% level in all the physicochemical properties such as reducing and non-reducing sugars, density, viscosity, moisture content, pH, color, electrical conductivity, fructose and polarization.Conclusion: The indicated qualitative characteristics can be applied as good indicators for detection of adulteration in honey.

Introduction: Sweeteners are one of the most important substances which are used in confectionary products such as chewing gums. Due to the problems associated with sucrose as food ingredient namely obesity, diabetic and its contribution to food properties namely texture, it is the aim of this research to examine the possibility of producing chewing gums with high fructose corn syrup (HFCS) or glucose SYRUPS with DE42 and DE63.Materials and Methods: Sensory evaluation and tests related to the quality such as determinations of humidity, reduce sugar, sucrose, texture, taste, flavor and aroma were carried out on the samples.Results: The results were examined by using statistical pattern of random variables. In addition to compare the average variables, multi-dimensional Dunkan was applied. The results indicated that the chewing gum with HFCS might be regarded as superior while the one with glucose syrup; DE42, appeared to be in the inferior position among the samples examined.Conclusion: Application of sugar SYRUPS beside sucrose causes a reduction in the sucrose consumption and at the same time improves quality characteristics of chewing gum.

Due to having spring and autumn genotypes and adaptation to weather conditions, rapeseed is considered as a point hope to provide edible oil of country. Two separate experiments were set up as split-plot in a RCBD design with three replications in two fall and winter seasons during two years (2014-2015 and 2015-2016) at the research field of Seed and Plant Improvement Institute to investigate the effect of sowing season and DATE on the quantitative and qualitative yields of rapeseed genotypes in Karaj, Iran. In this study, the main plots were sowing DATEs (7, 17, and 27 October in fall sowing and 9 and 19 February, and 1 March in winter sowings) and sub-plots consisted of genotypes (RGS003, Dalgan, Zabol10, Hyola401, and Hyola4815). Rapeseed genotypes grain and oil yields were 4330 and 1840 kg ha-1 in fall sowing, respectively, while these traits were decreased 43.3 and 46.6% respectively, when rapeseed genotypes were planted in winter season. The highest grain and oil yields (5033 and 2202 kg ha-1) belonged to 7 October sowing DATE in fall sowing, while 9 February had the highest grain and oil yields (2996 and 1248 kg ha-1) in winter sowing. In general, the Dalgan genotype is recommended for cultivation due to suitable agronomic traits such as number of silique per plant, number of grain per silique, silique length, 1000-grain weight, as well as high grain and oil yields in cold temperate regions with arid and semi-arid climates such as Karaj, Iran.

In order to investigate the possibility of quinoa producing in Garmsar, Iran, a factorial experiment conducted in randomized complete block design with three replications in 2018-2019 growing season at Garmsar Agricultural Research Station. The factors were planting DATE at three levels (March 6th, April 1st and April 6th) and the three genotypes of quinoa (Q26, Q29 and Titicaca). Results showed that the effect of planting DATE was significant for all studied traits except the harvest index. Also, all studied traits were significantly different in all genotypes. Titicaca planted on March 6th had the highest yield (2276 kg.ha-1).The grain yield and yield components decreased with the delaying the planting DATE. Compared to early plantings, Latest DATE, April 6th, led to reduction of all traits, especially grain yield (about 50%). The results of simple phenotypic correlation between the studied traits showed that grain yield per hectare had the highest correlation with plant yield (0.877) and then with leaf area index (0.832), panicle weight (0.815) and number of branches per plant (0.745) that was significant at the 1% probability level.