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The current study identified EFL teachers' emotional experiences in technology-equipped classes from an appraisal theoretical framework (Frenzel, 2014). It further explored the underlying antecedents of the recognized emotions and sought instructors' suggestions for improving the current unpleasant feelings experienced. To this end, 10 EFL teachers took part in the study. Necessary data were collected through journalkeeping and semi-structured interviews. The obtained data were analyzed using Merriam's (2009) inductive approach. Research findings revealed that teachers enjoyed the class as a result of students' achievement, positive interactions among learners, and pupils' active involvement. Moreover, they felt proud if they received positive feedback from students, observed progress in students' learning, and felt capable of instructing the learners. Furthermore, shame was experienced because of feeling unable to work with technical tools, strong filtration on educational websites, and not having internet-connected systems in class. Anger was also reported to be felt if they had to work with obsolete or impaired devices. Finally, teachers' pity was aroused as they perceived the lack of professional technical tools as detrimental to students' learning. They also mentioned that they felt compassion for learners as they cannot take part in CBTs and have limitations accessing e-sources online. Teachers also argued that unpleasant emotions could be minimized through investing in equipping classes, holding training courses, and establishing a criterion for teaching evaluation. In the end, the implications and limitations of the study are discussed.
 

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Abstract
The aim of this study was to investigate relationship between organizational justice and perceived organizational support with knowledge workers's job leaving in National Iranian Drilling Company. Statistical Society in this study are knowledge worker in ahvaz national drilling company that By sampling purposive form 150 of them were selected as sample and by questionnaire organizational justice and perceived organizational support with knowledge workers's job leaveing collected the researcher data. After data collection, was analyzed independent variables's correlation organizational justice and perceived organizational support with knowledge workers's job leaveing dependent variable. And their relationship and impact found in during the investigation.
Results of this study showed that between predictor variables in this study with a desire to leave the job with Both methods are repeated regression and stepwise regression correlation is significant. According to the results of the stepwise regression, the variables to predict the propensity to leave the job to predict the variables of organizational justice and perceived organizational support for the desire to leave the job well.
Keywords: organizational justice, perceived organizational support, Leaving job and knowledge workers.

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This study investigates the effect of olive oil on the caseinate‐based films. Edible films based on caseinate (5% (w/v)) and glycerol (30% (w/w)) by varying olive oil concentrations (0, 10, 20 and 30% (w/w), were prepared by casting method films. The impact of the incorporation of olive oil into the film matrix was studied by investigating the physical and mechanical properties of films. Scanning electron microscopy (SEM) was also used in order to analyse films microstructure. Increasing the olive oil concentrationup to30%(w/w) decreased values for thickness and solubility from 0.050mm and 92.18% to 0.042mm and 61.84% respectively and caused the films to become opaque. Also addition of olive oil to caseinate emulsion significantly improved the WVP (upto9×10^-10g/s.m.pa)of prepared films, but lowered the mechanical properties. The results indicate that the structure and properties of caseinate edible films were modified and improved by the olive oil.

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Nowadays, increasing the nutritional value of pasta by adding nutritional materials is significantly important. Since surimi, having a high concentration of myofibril protein which has a high potential to improve nutritional characteristics of the pasta. This study aimed to investigate the use of surimi in preparing macaroni as well as its effects on chemical, cooking and sensory properties. Pasta samples were made from flour blended with 7%, 16%, 25% surimi and to be compared with standards. According to the results, appearance of all samples (before and after cook) was no defects. Increasing the level of surimi, the studied factors improved accordingly; protein and moisture content increased by 13/6% and 10/9%, respectively. Also by increasing the surimi content of ash, were increased. The difference of pH in samples was not significant. Results showed that by increasing the surimi, the cooking loss and cooking weight were increased. Samples with 25% had been suitable in taste. Samples with 16% had been stables in smell and Samples with 25% and 16% surimi had been suitable in general acceptability. Findings shows, it might be recommended to produce pasta enriched with surimi. Adding surimi to macaroni in amount of 16% showed better quality (, cooking and sensory characteristics).

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The aim of this study was to investigate the feasibility of producing a pastilles based on dates puree and concentrated whey and optimizing its formulation. In order to optimize the production conditions of pastilles based dates and concentrated whey,response- surface methodology was used.In this study,the conditions of production of pastilles product(concentration of xanthan gum (0.1-0.5%)and agar(0.3-0.9%) as well as concentration of whey(5-15%)were optimized to achieve maximum protein and total acceptability and total color index.According to the results of the statistical analysis of the data,a linear model for moisture, water activity, pH and total color index and a quadratic model for total acceptability were selected.The results showed that the concentration of whey had a significant effect on all responses.Increased concentration of whey had a positive effect on moisture of the samples and had a reverse effect on water activity,pH and total color index.The overall acceptability index did not show a steady trend,with a 10% increase in concentrated whey increasing and then decreasing.As the xanthan gum and agar gum content increased, the moisture content of the samples increased,but water activity decreased.The overall acceptability index also showed the highest value in average percentages for the two gums(as was the case for whey).The optimum operating conditions obtained for the jelly production process included xanthan gum concentration of 0.36% (w / w),agar gum concentration of 0.46% (w / w) and concentrated whey 13.92% (w / w).The predicted responses under these conditions were 36.62% moisture content, 0.66% water activity, 3.25 pH, 1.17 protein content,overall acceptability score of 6.56 and total color index of 45.94%.After the evaluation,it was found that the actual results were very close to the model estimates,indicating accurate model prediction. 

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

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Introduction: Colors are among the food additives that are added to increase the attractiveness of food and are very important in the industry to attract customers. Colors can have asthma-like effects, hyperactivity in children, weakened immune systems, anaphylactic reactions, or even cancerous effects. The purpose of this study is to investigate the status and abundance of artificial colors used in various meat products offered in Yazd.
Materials and methods: 299 samples of meat products were randomly sampled and after extracting the dye with hydrochloric acid and purification according to the national standard of Iran No. 2634, they were analyzed by chromatography with a thin layer of color type.
Result: The results showed that out of 38.127% of the samples that had color, 47.37% of the samples had artificial colors, 44.74% of the samples had unauthorized colors and 7.89% of the samples had both colors.
Discussion: The unauthorized use of artificial colors in food preparation has raised many health concerns. Knowing the reasons for using these colors, especially the unauthorized color of tartarazine, as well as raising public awareness, especially those related to the production of products and food, can facilitate planning and management and control measures and be an important step to maintain community health.

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Today, use of functional food, such as probiotic products, is important due to their health benefits against diseases. In this study, the essential oil of Ducrosia anethifolia and Teucrium polium (DAEO and TPEO, respectively) were added to probiotic yogurt (Lactobacillus acidophilus and Bifidobacterium bifidum bacteria) to investigate their effects on the survival of probiotic bacteria during 21 days and assess its various properties. The results showed upon increasing the concentration of DAEO and TPEO, the value of acidity and viscosity of yogurt treatments increased, and the pH and syneresis showed a decreasing trend (P<0.05). The survivability of the investigated probiotic bacteria demonstrated a decreased trend during storage in all treatments, but finally, the number of probiotic bacteria in all treatments was significantly higher than that of the control samples. Based on the results of all tests, the addition of 0.03% of DAEO is the best way to realize the goals of the research.