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sugars</title> <meta name="description" content="Search results for: soluble sugars"> <meta name="keywords" content="soluble sugars"> <meta name="viewport" content="width=device-width, initial-scale=1, minimum-scale=1, maximum-scale=1, user-scalable=no"> <meta charset="utf-8"> <link href="https://cdn.waset.org/favicon.ico" type="image/x-icon" rel="shortcut icon"> <link href="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/css/bootstrap.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/plugins/fontawesome/css/all.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/css/site.css?v=150220211555" rel="stylesheet"> </head> <body> <header> <div class="container"> <nav class="navbar navbar-expand-lg navbar-light"> <a class="navbar-brand" href="https://waset.org"> <img src="https://cdn.waset.org/static/images/wasetc.png" alt="Open Science Research Excellence" title="Open Science Research Excellence" /> </a> <button class="d-block d-lg-none navbar-toggler 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id="custom-search-input"> <div class="input-group"> <i class="fas fa-search"></i> <input type="text" class="search-query" name="q" placeholder="Author, Title, Abstract, Keywords" value="soluble sugars"> <input type="submit" class="btn_search" value="Search"> </div> </div> </form> </div> </div> <div class="row mt-3"> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Commenced</strong> in January 2007</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Frequency:</strong> Monthly</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Edition:</strong> International</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Paper Count:</strong> 644</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: soluble sugars</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">644</span> Kinetics of Sugar Losses in Hot Water Blanching of Water Yam (Dioscorea alata)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ayobami%20Solomon%20Popoola">Ayobami Solomon Popoola</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Yam is majorly a carbohydrate food grown in most parts of the world. It could be boiled, fried or roasted for consumption in a variety of ways. Blanching is an established heat pre-treatment given to fruits and vegetables prior to further processing such as dehydration, canning, freezing etc. Losses of soluble solids during blanching has been a great problem because a reasonable quantity of the water-soluble nutrients are inevitably leached into the blanching water. Without blanching, the high residual levels of reducing sugars after extended storage produce a dark, bitter-tasting product because of the Maillard reactions of reducing sugars at frying temperature. Measurement and prediction of such losses are necessary for economic efficiency in production and to establish the level of effluent treatment of the blanching water. This paper aims at resolving this problem by investigating the effects of cube size and temperature on the rate of diffusional losses of reducing sugars and total sugars during hot water blanching of water-yam. The study was carried out using four temperature levels (65, 70, 80 and 90 °C) and two cubes sizes (0.02 m³ and 0.03 m³) at 4 times intervals (5, 10, 15 and 20 mins) respectively. Obtained data were fitted into Fick’s non-steady equation from which diffusion coefficients (Da) were obtained. The Da values were subsequently fitted into Arrhenius plot to obtain activation energies (Ea-values) for diffusional losses. The diffusion co-efficient were independent of cube size and time but highly temperature dependent. The diffusion coefficients were ≥ 1.0 ×10⁻⁹ m²s⁻¹ for reducing sugars and ≥ 5.0 × 10⁻⁹ m²s⁻¹ for total sugars. The Ea values ranged between 68.2 to 73.9 KJmol⁻¹ and 7.2 to 14.30 KJmol⁻¹ for reducing sugars and total sugars losses respectively. Predictive equations for estimating amount of reducing sugars and total sugars with blanching time of water-yam at various temperatures were also presented. The equation could be valuable in process design and optimization. However, amount of other soluble solids that might have leached into the water along with reducing and total sugars during blanching was not investigated in the study. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=blanching" title="blanching">blanching</a>, <a href="https://publications.waset.org/abstracts/search?q=kinetics" title=" kinetics"> kinetics</a>, <a href="https://publications.waset.org/abstracts/search?q=sugar%20losses" title=" sugar losses"> sugar losses</a>, <a href="https://publications.waset.org/abstracts/search?q=water%20yam" title=" water yam"> water yam</a> </p> <a href="https://publications.waset.org/abstracts/96512/kinetics-of-sugar-losses-in-hot-water-blanching-of-water-yam-dioscorea-alata" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/96512.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">165</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">643</span> Neutral Sugar Contents of Laurel-leaved and Cryptomeria japonica Forests</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ayuko%20Itsuki">Ayuko Itsuki</a>, <a href="https://publications.waset.org/abstracts/search?q=Sachiyo%20Aburatani"> Sachiyo Aburatani</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Soil neutral sugar contents in Kasuga-yama Hill Primeval Forest (Nara, Japan) were examined using the Waksman’s approximation analysis to clarify relations with the neutral sugar constituted the soil organic matter and the microbial biomass. Samples were selected from the soil surrounding laurel-leaved (BB-1) and Carpinus japonica (BB-2) trees for analysis. The water and HCl soluble neutral sugars increased microbial biomass of the laurel-leaved forest soil. Arabinose, xylose, and galactose of the HCl soluble fraction were used immediately in comparison with other neutral sugars. Rhamnose, glucose, and fructose of the HCl soluble fraction were re-composed by the microbes. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=forest%20soil" title="forest soil">forest soil</a>, <a href="https://publications.waset.org/abstracts/search?q=neutral%20sugaras" title=" neutral sugaras"> neutral sugaras</a>, <a href="https://publications.waset.org/abstracts/search?q=soil%20organic%20matter" title=" soil organic matter"> soil organic matter</a>, <a href="https://publications.waset.org/abstracts/search?q=Waksman%E2%80%99s%20approximation%20analysis" title=" Waksman’s approximation analysis"> Waksman’s approximation analysis</a> </p> <a href="https://publications.waset.org/abstracts/41490/neutral-sugar-contents-of-laurel-leaved-and-cryptomeria-japonica-forests" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/41490.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">309</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">642</span> Authenticity of Lipid and Soluble Sugar Profiles of Various Oat Cultivars (Avena sativa)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Marijana%20M.%20A%C4%8Danski">Marijana M. Ačanski</a>, <a href="https://publications.waset.org/abstracts/search?q=Kristian%20A.%20Pastor"> Kristian A. Pastor</a>, <a href="https://publications.waset.org/abstracts/search?q=Djura%20N.%20Vuji%C4%87"> Djura N. Vujić</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The identification of lipid and soluble sugar components in flour samples of different cultivars belonging to common oat species (Avena sativa L.) was performed: spring oat, winter oat and hulless oat. Fatty acids were extracted from flour samples with n-hexane, and derivatized into volatile methyl esters, using TMSH (trimethylsulfonium hydroxide in methanol). Soluble sugars were then extracted from defatted and dried samples of oat flour with 96% ethanol, and further derivatized into corresponding TMS-oximes, using hydroxylamine hydrochloride solution and BSTFA (N,O-bis-(trimethylsilyl)-trifluoroacetamide). The hexane and ethanol extracts of each oat cultivar were analyzed using GC-MS system. Lipid and simple sugar compositions are very similar in all samples of investigated cultivars. Chemometric tool was applied to numeric values of automatically integrated surface areas of detected lipid and simple sugar components in their corresponding derivatized forms. Hierarchical cluster analysis shows a very high similarity between the investigated flour samples of oat cultivars, according to the fatty acid content (0.9955). Moderate similarity was observed according to the content of soluble sugars (0.50). These preliminary results support the idea of establishing methods for oat flour authentication, and provide the means for distinguishing oat flour samples, regardless of the variety, from flour samples made of other cereal species, just by lipid and simple sugar profile analysis. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=oat%20cultivars" title="oat cultivars">oat cultivars</a>, <a href="https://publications.waset.org/abstracts/search?q=lipid%20composition" title=" lipid composition"> lipid composition</a>, <a href="https://publications.waset.org/abstracts/search?q=soluble%20sugar%20composition" title=" soluble sugar composition"> soluble sugar composition</a>, <a href="https://publications.waset.org/abstracts/search?q=GC-MS" title=" GC-MS"> GC-MS</a>, <a href="https://publications.waset.org/abstracts/search?q=chemometrics" title=" chemometrics"> chemometrics</a>, <a href="https://publications.waset.org/abstracts/search?q=authentication" title=" authentication"> authentication</a> </p> <a href="https://publications.waset.org/abstracts/41530/authenticity-of-lipid-and-soluble-sugar-profiles-of-various-oat-cultivars-avena-sativa" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/41530.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">295</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">641</span> Quality Assessment of Some Selected Locally Produced and Marketed Soft Drinks </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Gerardette%20Darkwah">Gerardette Darkwah</a>, <a href="https://publications.waset.org/abstracts/search?q=Gloria%20Ankar%20Brewoo"> Gloria Ankar Brewoo</a>, <a href="https://publications.waset.org/abstracts/search?q=John%20%20Barimah"> John Barimah</a>, <a href="https://publications.waset.org/abstracts/search?q=Gilbert%20Owiah%20Sampson"> Gilbert Owiah Sampson</a>, <a href="https://publications.waset.org/abstracts/search?q=Vincent%20Abe-Inge"> Vincent Abe-Inge</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Soft drinks which are widely consumed in Ghana have been reported in other countries to contain toxic heavy metals beyond the acceptable limits in other countries. Therefore, the objective of this study was to assess the quality characteristics of selected locally produced and marketed soft drinks. Three (3) different batches of 23 soft drinks were sampled from the Takoradi markets. The samples were prescreened for the presence of reducing sugars, phosphates, alcohol and carbon dioxide. The heavy metal contents and physicochemical properties were also determined with AOAC methods. The results indicated the presence of reducing sugars, carbon dioxide and the absence of alcohol in all the selected soft drink samples. The pH, total sugars, moisture, total soluble solids (TSS) and titratable acidity ranged from 2.42 – 3.44, 3.30 – 10.44%, 85.63 – 94.85%, 5.00 – 13.33°Brix, and 0.21 – 1.99% respectively. The concentration of heavy metals were also below detection limits in all samples. The quality of the selected were within specifications prescribed by regulatory bodies. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=heavy%20metal%20contamination" title="heavy metal contamination">heavy metal contamination</a>, <a href="https://publications.waset.org/abstracts/search?q=locally%20manufactured" title=" locally manufactured"> locally manufactured</a>, <a href="https://publications.waset.org/abstracts/search?q=quality" title=" quality"> quality</a>, <a href="https://publications.waset.org/abstracts/search?q=soft%20drinks" title=" soft drinks"> soft drinks</a> </p> <a href="https://publications.waset.org/abstracts/124288/quality-assessment-of-some-selected-locally-produced-and-marketed-soft-drinks" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/124288.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">148</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">640</span> Yield, Biochemical Responses and Evaluation of Drought Tolerance of Two Barley Accessions 'Ardhaoui' under Deficit Drip Irrigation Using Saline Water in Southern Tunisia</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mohamed%20Bagues">Mohamed Bagues</a>, <a href="https://publications.waset.org/abstracts/search?q=Ikbel%20Souli"> Ikbel Souli</a>, <a href="https://publications.waset.org/abstracts/search?q=Feiza%20Boussora"> Feiza Boussora</a>, <a href="https://publications.waset.org/abstracts/search?q=Kamel%20Nagaz"> Kamel Nagaz</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In southern Tunisia, two local barley accessions CV. Ardhaoui; 'Bengardeni' and 'Karkeni' were cultivated in the field under deficit drip irrigation with saline water. Three treatments were used: control or full irrigation T0 (100%ETc) and stressed T1 (75%ETc), T2 (50%ETc). Proline and soluble sugars contents increase significantly under drought between accessions compared to control and varies between growth stages. Moreover, the increasing of Ca2+ concentration enhances the absorption of Na+ ion, consequently K+/Na+ decrease significantly between accessions, these results suggest that a high tolerance of Bengardeni accession to drought stress. Therefore, drought tolerance indices (STI, SSI, MP, GMP, YSI and TOL) were used to identify high yielding and drought tolerant between accessions. MP explained the variation of GYi. GMP and STI explained the variation of GYs. The high values of MP, STI and GMP were associated with higher yielding accession. Higher TOL value is associated with significant grain yield reduction in stressed environment suggesting higher stress responses of accessions. Significant positive correlations between MP, STI and GMP and negative between YSI and SSI. MP, STI, GMP and YSI, TOL, SSI are not correlated with each other. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=drought" title="drought">drought</a>, <a href="https://publications.waset.org/abstracts/search?q=proline" title=" proline"> proline</a>, <a href="https://publications.waset.org/abstracts/search?q=soluble%20sugars" title=" soluble sugars"> soluble sugars</a>, <a href="https://publications.waset.org/abstracts/search?q=minerals" title=" minerals"> minerals</a>, <a href="https://publications.waset.org/abstracts/search?q=yield" title=" yield"> yield</a>, <a href="https://publications.waset.org/abstracts/search?q=drought%20tolerance%20indices" title=" drought tolerance indices"> drought tolerance indices</a>, <a href="https://publications.waset.org/abstracts/search?q=barley" title=" barley"> barley</a> </p> <a href="https://publications.waset.org/abstracts/53059/yield-biochemical-responses-and-evaluation-of-drought-tolerance-of-two-barley-accessions-ardhaoui-under-deficit-drip-irrigation-using-saline-water-in-southern-tunisia" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/53059.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">242</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">639</span> Effect of Heat Stress on the Physiology of the Cork Oak</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=J.%20Zekri">J. Zekri</a>, <a href="https://publications.waset.org/abstracts/search?q=N.%20Souilah"> N. Souilah</a>, <a href="https://publications.waset.org/abstracts/search?q=W.%20Abdelaziz"> W. Abdelaziz</a>, <a href="https://publications.waset.org/abstracts/search?q=D.%20Alatou"> D. Alatou</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Our study shall focus on the ability of trees cork oak that showed vis-à-vis sensitivity to climate change, including late spring frosts. The combination of these factors resulted in damage alarmed, therefore forest ecosystems weakened trees that can affect their ability to support other abiotic and biotic stresses, For this we tested its tolerance to thermal variations and cold weather conditions by estimating some stress markers (quantification of proteins, RNA, soluble sugars) that are quantified to evaluate the cold tolerance of seedlings. Sowing of cork oak (Quercus suber L.) is grown in controlled conditions at 25° C ± 2° C in long days 16h. These seedlings are transferred at low temperatures between 5° C and -6° C for a period of 3 hours. Biochemical analyzes were performed in the various organs of the cork oak seedlings. Cool temperatures induced a significant accumulation of proline in different organs of seedlings and the optimum concentrations were observed in the roots with very high concentrations (4 times larger than those of the control). The accumulation of soluble sugars is significantly in stems and roots at 0° C. Protein concentrations are very high in leaves of both growth and high waves in rod at -4° C to -2° C. Tolerance cork oak seems to be at the thermal limit of -2°C. The concentration of these metabolites in the various organs showed the ability oak cork hardening during the winter. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=climate%20change" title="climate change">climate change</a>, <a href="https://publications.waset.org/abstracts/search?q=thermal%20change" title=" thermal change"> thermal change</a>, <a href="https://publications.waset.org/abstracts/search?q=semi-aride" title=" semi-aride"> semi-aride</a>, <a href="https://publications.waset.org/abstracts/search?q=biochemical%20markers" title=" biochemical markers"> biochemical markers</a>, <a href="https://publications.waset.org/abstracts/search?q=heat%20stress" title=" heat stress"> heat stress</a> </p> <a href="https://publications.waset.org/abstracts/30096/effect-of-heat-stress-on-the-physiology-of-the-cork-oak" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/30096.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">249</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">638</span> Production of High-Content Fructo-Oligosaccharides</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=C.%20Nobre">C. Nobre</a>, <a href="https://publications.waset.org/abstracts/search?q=C.%20C.%20Castro"> C. C. Castro</a>, <a href="https://publications.waset.org/abstracts/search?q=A.-L.%20Hantson"> A.-L. Hantson</a>, <a href="https://publications.waset.org/abstracts/search?q=J.%20A.%20Teixeira"> J. A. Teixeira</a>, <a href="https://publications.waset.org/abstracts/search?q=L.%20R.%20Rodrigues"> L. R. Rodrigues</a>, <a href="https://publications.waset.org/abstracts/search?q=G.%20De%20Weireld"> G. De Weireld</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Fructo-oligosaccharides (FOS) are produced from sucrose by Aureobasidium pullulans in yields between 40-60% (w/w). To increase the amount of FOS it is necessary to remove the small, non-prebiotic sugars, present. Two methods for producing high-purity FOS have been developed: the use of microorganisms able to consume small saccharides; and the use of continuous chromatography to separate sugars: simulated moving bed (SMB). It is herein proposed the combination of both methods. The aim of this study is to optimize the composition of the fermentative broth (in terms of salts and sugars) that will be further purified by SMB. A yield of 0.63 gFOS.g Sucrose-1 was obtained with A. pullulans using low amounts of salts in the initial fermentative broth. By removing the small sugars, Saccharomyces cerevisiae and Zymomonas mobilis increased the percentage of FOS from around 56.0% to 83% (w/w) in average, losing only 10% (w/w) of FOS during the recovery process. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=fructo-oligosaccharides" title="fructo-oligosaccharides">fructo-oligosaccharides</a>, <a href="https://publications.waset.org/abstracts/search?q=microbial%20treatment" title=" microbial treatment"> microbial treatment</a>, <a href="https://publications.waset.org/abstracts/search?q=Saccharomyces%20cerevisiae" title=" Saccharomyces cerevisiae"> Saccharomyces cerevisiae</a>, <a href="https://publications.waset.org/abstracts/search?q=Zymomonas%20mobilis" title=" Zymomonas mobilis"> Zymomonas mobilis</a> </p> <a href="https://publications.waset.org/abstracts/16472/production-of-high-content-fructo-oligosaccharides" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/16472.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">308</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">637</span> Physical-Chemical Parameters of Latvian Apple Juices and Their Suitability for Cider Production</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Rita%20Riekstina-Dolge">Rita Riekstina-Dolge</a>, <a href="https://publications.waset.org/abstracts/search?q=Zanda%20Kruma"> Zanda Kruma</a>, <a href="https://publications.waset.org/abstracts/search?q=Daina%20Karklina"> Daina Karklina</a>, <a href="https://publications.waset.org/abstracts/search?q=Fredijs%20Dimins"> Fredijs Dimins</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Apple juice is the main raw material for cider production. In this study apple juices obtained from 14 dessert and crab variety apples grown in Latvia were investigated. For all samples soluble solids, titratable acidity, pH and sugar content were determined. Crab apples produce more dry matter, total sugar and acid content compared to the dessert apples but it depends on the apple variety. Total sugar content of crab apple juices was 1.3 to 1.8 times larger than in dessert apple juices. Titratable acidity of dessert apple juices is in the range of 4.1g L-1 to 10.83g L-1 and in crab apple juices titratable acidity is from 7.87g L-1 to 19.6g L-1. Fructose was detected as the main sugar whereas glucose level varied depending on the variety. The highest titratable acidity and content of sugars was detected in ‘Cornelia’ apples juice. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=apple%20juice" title="apple juice">apple juice</a>, <a href="https://publications.waset.org/abstracts/search?q=hierarchical%20cluster%20analysis" title=" hierarchical cluster analysis"> hierarchical cluster analysis</a>, <a href="https://publications.waset.org/abstracts/search?q=sugars" title=" sugars"> sugars</a>, <a href="https://publications.waset.org/abstracts/search?q=titratable%20acidity" title=" titratable acidity"> titratable acidity</a> </p> <a href="https://publications.waset.org/abstracts/6524/physical-chemical-parameters-of-latvian-apple-juices-and-their-suitability-for-cider-production" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/6524.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">242</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">636</span> Fermentable Sugars from Palm Empty Fruit Bunch Biomass for Bioethanol Production</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=U.%20A.%20Asli">U. A. Asli</a>, <a href="https://publications.waset.org/abstracts/search?q=H.%20Hamid"> H. Hamid</a>, <a href="https://publications.waset.org/abstracts/search?q=Z.%20A.%20Zakaria"> Z. A. Zakaria</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20N.%20Sadikin"> A. N. Sadikin</a>, <a href="https://publications.waset.org/abstracts/search?q=R.%20Rasit"> R. Rasit</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study investigated the effect of a dilute acid, lime and ammonia aqueous pretreatment on the fermentable sugars conversion from empty fruit bunch (EFB) biomass. The dilute acid treatment was carried out in an autoclave, at 121ºC with 4 % of sulphuric acid. In the lime pretreatment, 3 wt % of calcium hydroxide was used, whereas the third method was done by soaking EFB with 28 % ammonia solution. Then the EFB biomass was subjected to a two-stage-acid hydrolysis process. Subsequently, the hydrolysate was fermented by using instant baker’s yeast to produce bioethanol. The highest glucose yield was 890 mg/g of biomass, obtained from the sample which underwent lime pretreatment. The highest bioethanol yield of 6.1mg/g of glucose was achieved from acid pretreatment. This showed that the acid pretreatment gave the most fermentable sugars compared to the other two pretreatments. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bioethanol" title="bioethanol">bioethanol</a>, <a href="https://publications.waset.org/abstracts/search?q=biomass" title=" biomass"> biomass</a>, <a href="https://publications.waset.org/abstracts/search?q=empty%20fruit%20bunch%20%28EFB%29" title=" empty fruit bunch (EFB)"> empty fruit bunch (EFB)</a>, <a href="https://publications.waset.org/abstracts/search?q=fermentable%20sugars" title=" fermentable sugars"> fermentable sugars</a> </p> <a href="https://publications.waset.org/abstracts/3408/fermentable-sugars-from-palm-empty-fruit-bunch-biomass-for-bioethanol-production" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/3408.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">616</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">635</span> Research Project of National Interest (PRIN-PNRR) DIVAS: Developing Methods to Assess Tree Vitality after a Wildfire through Analyses of Cambium Sugar Metabolism</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Claudia%20Cocozza">Claudia Cocozza</a>, <a href="https://publications.waset.org/abstracts/search?q=Niccol%C3%B2%20Frassinelli"> Niccolò Frassinelli</a>, <a href="https://publications.waset.org/abstracts/search?q=Enrico%20Marchi"> Enrico Marchi</a>, <a href="https://publications.waset.org/abstracts/search?q=Cristiano%20Foderi"> Cristiano Foderi</a>, <a href="https://publications.waset.org/abstracts/search?q=Alessandro%20Bizzarri"> Alessandro Bizzarri</a>, <a href="https://publications.waset.org/abstracts/search?q=Margherita%20Paladini"> Margherita Paladini</a>, <a href="https://publications.waset.org/abstracts/search?q=Maria%20Laura%20Traversi"> Maria Laura Traversi</a>, <a href="https://publications.waset.org/abstracts/search?q=Eleftherious%20Touloupakis"> Eleftherious Touloupakis</a>, <a href="https://publications.waset.org/abstracts/search?q=Alessio%20Giovannelli"> Alessio Giovannelli</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The development of tools to quickly identify the fate of injured trees after stress is highly relevant when biodiversity restoration of damaged sites is based on nature-based solutions. In this context, an approach to assess irreversible physiological damages within trees could help to support planning management decisions of perturbed sites to restore biodiversity, for the safety of the environment and understanding functionality adjustments of the ecosystems. Tree vitality can be estimated by a series of physiological proxies like cambium activity, starch, and soluble sugars amount in C-sinks whilst the accumulation of ethanol within the cambial cells and phloem is considered an alert of cell death. However, their determination requires time-consuming laboratory protocols, which makes the approach unfeasible as a practical option in the field. The project aims to develop biosensors to assess the concentration of soluble sugars and ethanol in stem tissues. Soluble sugars and ethanol concentrations will be used to define injured trees to discriminate compromised and recovering trees in the forest directly. To reach this goal, we select study sites subjected to prescribed fires or recent wildfires as experimental set-ups. Indeed, in Mediterranean countries, forest fire is a recurrent event that must be considered as a central component of regional and global strategies in forest management and biodiversity restoration programs. A biosensor will be developed through a multistep process related to target analytes characterization, bioreceptor selection, and, finally, calibration/testing of the sensor. To validate biosensor signals, soluble sugars and ethanol will be quantified by HPLC and GC using synthetic media (in lab) and phloem sap (in field) whilst cambium vitality will be assessed by anatomical observations. On burnt trees, the stem growth will be monitored by dendrometers and/or estimated by tree ring analyses, whilst the tree response to past fire events will be assessed by isotopic discrimination. Moreover, the fire characterization and the visual assessment procedure will be used to assign burnt trees to a vitality class. At the end of the project, a well-defined procedure combining biosensor signal and visual assessment will be produced and applied to a study case. The project outcomes and the results obtained will be properly packaged to reach, engage and address the needs of the final users and widely shared with relevant stakeholders involved in the optimal use of biosensors and in the management of post-fire areas. This project was funded by National Recovery and Resilience Plan (NRRP), Mission 4, Component C2, Investment 1.1 - Call for tender No. 1409 of 14 September 2022 – ‘Progetti di Ricerca di Rilevante interesse Nazionale – PRIN’ of Italian Ministry of University and Research funded by the European Union – NextGenerationEU; Grant N° P2022Z5742, CUP B53D23023780001. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=phloem" title="phloem">phloem</a>, <a href="https://publications.waset.org/abstracts/search?q=scorched%20crown" title=" scorched crown"> scorched crown</a>, <a href="https://publications.waset.org/abstracts/search?q=conifers" title=" conifers"> conifers</a>, <a href="https://publications.waset.org/abstracts/search?q=prescribed%20burning" title=" prescribed burning"> prescribed burning</a>, <a href="https://publications.waset.org/abstracts/search?q=biosensors" title=" biosensors"> biosensors</a> </p> <a href="https://publications.waset.org/abstracts/192522/research-project-of-national-interest-prin-pnrr-divas-developing-methods-to-assess-tree-vitality-after-a-wildfire-through-analyses-of-cambium-sugar-metabolism" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/192522.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">16</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">634</span> The Effects of Acid Rain, Smog Cars on Antioxidant Systems, Associated Enzyme and H⁺-ATPase Activity in Rice Cultivars (Oriza sativa L.)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Heidarali%20Malmir">Heidarali Malmir</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The effects of acid rain (AR), smog’s cars (SC), and combined AR+SC on the antioxidants enzymes, lipid-soluble antioxidants, and water-soluble antioxidants were studied in the two cultivars of rice. The results showed that simulated AR significantly increased the total glutathione (TGSH), thiobarbituric acid (TBA), and α-tocopherol, accompanied by decreases in dry weight and leaves area in the two cultivars, and this change was more obvious in Shirudi cultivar than in Aus cultivar (p≤0.05). Under SC stress cultivar shirudi had higher H+-ATPase, glutathione peroxidase (GSH-px), and catalase (CAT) activities than cultivar Aus. The results of superoxide dismutase (SOD) activity, TGSH, and α-tocopherol levels affected by AR treatments were very different to those of SOD activity, TGSH, and α-tocopherol levels, as shown in SC treatment. It seems that SOD activity coupled with the water-soluble antioxidants and α-tocopherol levels correlated with the lipid-soluble antioxidants. It is suggested that α-tocopherol increases H+-ATPase activity. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=H%2B-ATPase" title="H+-ATPase">H+-ATPase</a>, <a href="https://publications.waset.org/abstracts/search?q=membrane%20permeability" title=" membrane permeability"> membrane permeability</a>, <a href="https://publications.waset.org/abstracts/search?q=lipid%20soluble%20antioxidants" title=" lipid soluble antioxidants"> lipid soluble antioxidants</a>, <a href="https://publications.waset.org/abstracts/search?q=water%20soluble%20antioxidants" title=" water soluble antioxidants"> water soluble antioxidants</a>, <a href="https://publications.waset.org/abstracts/search?q=associated%20enzyme" title=" associated enzyme"> associated enzyme</a> </p> <a href="https://publications.waset.org/abstracts/168521/the-effects-of-acid-rain-smog-cars-on-antioxidant-systems-associated-enzyme-and-h-atpase-activity-in-rice-cultivars-oriza-sativa-l" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/168521.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">83</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">633</span> Influence of Salicylic Acid on Yield and Some Physiological Parameters in Chickpea (Cicer arietinum L.)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Farid%20Shekari">Farid Shekari</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Salicylic Acid (SA) is a plant hormone that improves some physiological responses of plants under stress conditions. Seeds of two desi type chickpea cultivars, viz., Kaka and Pirooz, primed with 250, 500, 750, and 1000 μM of SA and a group of seeds without any treating (as control) were evaluated under rain fed conditions. Seed priming in both cultivars led to higher efficiency compare to non-primed treatments. In general, seed priming with 500 and 750 μM of SA had appropriate effects; however the cultivars responses were different in this regard. Kaka showed better performance both in primed and non-primed seed than Pirooz. Results of this study revealed that not only yield quantity but also yield quality, as seed protein amounts, could positively affect by SA treatments. It seems that SA by enhancing of soluble sugars and proline amounts enhanced total water potential (ψ) and RWC. The increment in RWC led to rose of chlorophyll content of plants chlorophyll stability. In general, SA increased water use efficiency, both in biologic and seed yield base, and drought tolerance of chickpea plants. HI was a little decreased in SA treatments and it shows that SA more effective in biomass production than seed yield. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=chlorophyll" title="chlorophyll">chlorophyll</a>, <a href="https://publications.waset.org/abstracts/search?q=harvest%20index" title=" harvest index"> harvest index</a>, <a href="https://publications.waset.org/abstracts/search?q=proline" title=" proline"> proline</a>, <a href="https://publications.waset.org/abstracts/search?q=seed%20protein" title=" seed protein"> seed protein</a>, <a href="https://publications.waset.org/abstracts/search?q=soluble%20sugar" title=" soluble sugar"> soluble sugar</a>, <a href="https://publications.waset.org/abstracts/search?q=water%20use%20efficiency" title=" water use efficiency"> water use efficiency</a>, <a href="https://publications.waset.org/abstracts/search?q=yield%20component" title=" yield component"> yield component</a> </p> <a href="https://publications.waset.org/abstracts/3559/influence-of-salicylic-acid-on-yield-and-some-physiological-parameters-in-chickpea-cicer-arietinum-l" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/3559.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">423</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">632</span> Bioassay Guided Isolation of Cytotoxic and Antimicrobial Components from Ethyl Acetate Extracts of Cassia sieberiana D.C. (Fabaceae)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sani%20Abubakar">Sani Abubakar</a>, <a href="https://publications.waset.org/abstracts/search?q=Oumar%20Al-Mubarak%20Adoum"> Oumar Al-Mubarak Adoum</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The leaves extracts of Cassia sieberiana D. C. were screened for antimicrobial bioassay against Staphylococcus aureus, Salmonella typhi, and Escherichia coli and cytotoxicity using Brine Shrimp Test (BST). The crude ethanol extract, Chloroform soluble fraction, aqueous soluble fraction, ethyl acetate soluble fraction, methanol soluble fraction, and n-hexane soluble fraction were tested against antimicrobial and cytotoxicity. The Ethyl acetate fraction obtained proved to be most active in inducing complete lethality at minimum doses in BST and also active on Salmonella typhi. The bioactivity result was used to guide the column chromatography, which led to the isolation of pure compound CSB-8, which was found active in the BST with an LC₅₀ value of 34(722-182)µg/ml and showed remarkable activity on Salmonella typhi (zone of inhibition 25mm) at 10,000µg/ml. The ¹H-NMR, ¹³C NMR, FTIR, and GC-MS spectra of the compound suggested the proposed structure to be 2-pentadecanone. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antimicrobial%20bioassay" title="antimicrobial bioassay">antimicrobial bioassay</a>, <a href="https://publications.waset.org/abstracts/search?q=cytotoxicity" title=" cytotoxicity"> cytotoxicity</a>, <a href="https://publications.waset.org/abstracts/search?q=column%20chromatagraphy" title=" column chromatagraphy"> column chromatagraphy</a>, <a href="https://publications.waset.org/abstracts/search?q=Cassia%20sieberiana%20D.C." title=" Cassia sieberiana D.C."> Cassia sieberiana D.C.</a> </p> <a href="https://publications.waset.org/abstracts/187049/bioassay-guided-isolation-of-cytotoxic-and-antimicrobial-components-from-ethyl-acetate-extracts-of-cassia-sieberiana-dc-fabaceae" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/187049.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">45</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">631</span> Neutral Sugars in Two-Step Hydrolysis of Laurel-Leaved and Cryptomeria japonica Forests</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ayuko%20Itsuki">Ayuko Itsuki</a>, <a href="https://publications.waset.org/abstracts/search?q=Sachiyo%20Aburatani"> Sachiyo Aburatani</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Soil neutral sugar contents in Kasuga-yama Hill Primeval Forest, which is a World Heritage Site in Nara, Japan consisting of lowland laurel-leaved forest where natural conditions have been preserved for more than 1,000 years, were examined using the two-step hydrolysis to clarify the source of the neutral sugar and relations with the neutral sugar constituted the soil organic matter and the microbial biomass. Samples were selected from the soil (L, F, H and A horizons) surrounding laurel-leaved (BB-1) and Carpinus japonica (BB-2 and PW) trees for analysis. The neutral sugars were one factor of increasing the fungal and bacterial biomass in the laurel-leaved forest soil (BB-1). The more neutral sugar contents in the Cryptomeria japonica forest soil (PW) contributed to the growth of the bacteria and fungi than those of in the Cryptomeria japonica forest soil (BB-2). The neutral sugars had higher correlation with the numbers of bacteria and fungi counted by the dilution plate count method than by the direct microscopic count method. The numbers of fungi had higher correlation with those of bacteria by the dilution plate method. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=forest%20soil" title="forest soil">forest soil</a>, <a href="https://publications.waset.org/abstracts/search?q=neutral%20sugars" title=" neutral sugars"> neutral sugars</a>, <a href="https://publications.waset.org/abstracts/search?q=soil%20organic%20matter" title=" soil organic matter"> soil organic matter</a>, <a href="https://publications.waset.org/abstracts/search?q=two-step%20hydrolysis" title=" two-step hydrolysis"> two-step hydrolysis</a> </p> <a href="https://publications.waset.org/abstracts/61994/neutral-sugars-in-two-step-hydrolysis-of-laurel-leaved-and-cryptomeria-japonica-forests" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/61994.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">271</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">630</span> Shelf Life and Overall Quality of Pretreated and Modified Atmosphere Packaged ‘Ready-To-Eat’ Pomegranate arils cv. Bhagwa Stored at 1⁰C</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sangram%20Dhumal">Sangram Dhumal</a>, <a href="https://publications.waset.org/abstracts/search?q=Anil%20Karale"> Anil Karale</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The effect of different pretreatments and modified atmosphere packaging on the quality of minimally processed pomegranate arils of Bhagwa cultivar was evaluated during storage at 1⁰C for 16 days. Hand extracted pomegranate arils were pretreated with different antioxidants and surfactants viz., 100ppm sodium hypochlorite plus 0.5 percent ascorbic acid plus 0.5 percent citric acid, 10 and 20 percent honey solution, 0.1 percent nanosilver stipulated food grade hydrogen peroxide alone and in combination with 10 percent honey solution and control. The disinfected, rinsed and air-dried pomegranate arils were packed in polypropylene punnets (135g each) with different modified atmospheres and stored up to 16 days at 1⁰C. Changes in colour, pH, total soluble solids, sugars, anthocyanins, phenols, acidity, antioxidant activity, microbial and yeast and mold count over initial values were recorded in all the treatments under study but highest on those without antioxidant and surfactant treatments. Pretreated arils stored at 1⁰C recorded decrease in L*, b* value, pH, levels of non-reducing and total sugars, polyphenols, antioxidant activity and acceptability of arils and increase in total soluble solids, a* value, anthocyanins and microbial count. Increase in anthocyanin content was observed in modified atmosphere packaged pretreated arils stored at 1⁰C. Modified atmosphere packaging with 100 percent nitrogen recorded minimum changes in physicochemical and sensorial parameters with minimum microbial growth. Untreated arils in perforated punnets and with air (control) gave shelf life up to 6 days only. The pretreatment of arils with 10 percent honey plus 0.1 percent nanosilver stipulated food grade hydrogen peroxide and packaging in 100 percent nitrogen recorded minimum changes in physicochemical parameters. The treatment also restricted microbial growth and maintained colour, anthocyanin pigmentation, antioxidant activity and overall fresh like quality of arils. The same dipping treatment along with modified atmosphere packaging extended the shelf life of fresh ready to eat arils up to 14 to 16 days with enhanced acceptability when stored at 1⁰C. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=anthocyanin%20content" title="anthocyanin content">anthocyanin content</a>, <a href="https://publications.waset.org/abstracts/search?q=pomegranate" title=" pomegranate"> pomegranate</a>, <a href="https://publications.waset.org/abstracts/search?q=MAP" title=" MAP"> MAP</a>, <a href="https://publications.waset.org/abstracts/search?q=minimally%20processed" title=" minimally processed"> minimally processed</a>, <a href="https://publications.waset.org/abstracts/search?q=microbial%20quality" title=" microbial quality"> microbial quality</a>, <a href="https://publications.waset.org/abstracts/search?q=Bhagwa" title=" Bhagwa"> Bhagwa</a>, <a href="https://publications.waset.org/abstracts/search?q=shelf-life" title=" shelf-life"> shelf-life</a>, <a href="https://publications.waset.org/abstracts/search?q=overall%20quality" title=" overall quality"> overall quality</a> </p> <a href="https://publications.waset.org/abstracts/78091/shelf-life-and-overall-quality-of-pretreated-and-modified-atmosphere-packaged-ready-to-eat-pomegranate-arils-cv-bhagwa-stored-at-1c" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/78091.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">171</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">629</span> Storage Influence on Physico-Chemical Composition and Antioxidant Activity of Jamun Drink Prepared From Two Types of Pulp</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Muhammad%20Atif%20Randhawa">Muhammad Atif Randhawa</a>, <a href="https://publications.waset.org/abstracts/search?q=Mahreen%20Akhtar"> Mahreen Akhtar</a>, <a href="https://publications.waset.org/abstracts/search?q=Sidrah"> Sidrah</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In this paper, Jamun (Syzygium cumini; Myrtaceae) drink enriched with jamun pulp and seed was assessed for different physicochemical parameters (titratable acidity, pH, TSS, ascorbic acid, and total sugars and reducing sugars) and phytochemical aspects at every 15 days interval till 60 days storage period. Jamun pulp both with seed and without seed were used at levels of 7, 10 and 13 percent to prepare jamun drink in six combinations; T1 (7% pulp without seed), T2 (10% pulp without seed), T3 (13% pulp without seed), T4 (7% pulp with seed), T5 (10% pulp with seed), T6 (13% pulp with seed). Storage period resulted decrease in pH (4.18 to 4.08) and ascorbic acid (21.92%) significantly along with phenolic contents (6.13 to 4.85g of GAE/kg) and antioxidant activity (70.68 to 48.62 percent) within treatments. All treatments showed significant increases in total sugars (11.59 to 11.80%), reducing sugars (2.30 to 2.50%), TSS (12.2 to 13.32 °B) and acidity (0.23% to 0.31%) during storage. Treatments T3, T5 and T6 showed best results in terms of all physicochemical parameters during storage. Statistically significant differences were obtained among sensory parameters as a function of pulp type and concentration, while treatment T5 (10% pulp with seed) obtained highest score (7.16) in terms of all sensory parameters. It can be concluded that nutrient rich jamun drink can be prepared as an attempt to add value to the underutilized jamun fruit of Pakistan. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antioxidant%20activity" title="antioxidant activity">antioxidant activity</a>, <a href="https://publications.waset.org/abstracts/search?q=Jamun%20beverage" title=" Jamun beverage"> Jamun beverage</a>, <a href="https://publications.waset.org/abstracts/search?q=physicochemical" title=" physicochemical"> physicochemical</a>, <a href="https://publications.waset.org/abstracts/search?q=storage" title=" storage"> storage</a> </p> <a href="https://publications.waset.org/abstracts/41444/storage-influence-on-physico-chemical-composition-and-antioxidant-activity-of-jamun-drink-prepared-from-two-types-of-pulp" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/41444.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">310</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">628</span> Using Hemicellulosic Liquor from Sugarcane Bagasse to Produce Second Generation Lactic Acid</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Regiane%20A.%20Oliveira">Regiane A. Oliveira</a>, <a href="https://publications.waset.org/abstracts/search?q=Carlos%20E.%20Vaz%20Rossell"> Carlos E. Vaz Rossell</a>, <a href="https://publications.waset.org/abstracts/search?q=Rubens%20Maciel%20Filho"> Rubens Maciel Filho</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Lactic acid, besides a valuable chemical may be considered a platform for other chemicals. In fact, the feasibility of hemicellulosic sugars as feedstock for lactic acid production process, may represent the drop of some of the barriers for the second generation bioproducts, especially bearing in mind the 5-carbon sugars from the pre-treatment of sugarcane bagasse. Bearing this in mind, the purpose of this study was to use the hemicellulosic liquor from sugarcane bagasse as a substrate to produce lactic acid by fermentation. To release of sugars from hemicellulose it was made a pre-treatment with a diluted sulfuric acid in order to obtain a xylose's rich liquor with low concentration of inhibiting compounds for fermentation (≈ 67% of xylose, ≈ 21% of glucose, ≈ 10% of cellobiose and arabinose, and around 1% of inhibiting compounds as furfural, hydroxymethilfurfural and acetic acid). The hemicellulosic sugars associated with 20 g/L of yeast extract were used in a fermentation process with Lactobacillus plantarum to produce lactic acid. The fermentation process pH was controlled with automatic injection of Ca(OH)2 to keep pH at 6.00. The lactic acid concentration remained stable from the time when the glucose was depleted (48 hours of fermentation), with no further production. While lactic acid is produced occurs the concomitant consumption of xylose and glucose. The yield of fermentation was 0.933 g lactic acid /g sugars. Besides, it was not detected the presence of by-products, what allows considering that the microorganism uses a homolactic fermentation to produce its own energy using pentose-phosphate pathway. Through facultative heterofermentative metabolism the bacteria consume pentose, as is the case of L. plantarum, but the energy efficiency for the cell is lower than during the hexose consumption. This implies both in a slower cell growth, as in a reduction in lactic acid productivity compared with the use of hexose. Also, L. plantarum had shown to have a capacity for lactic acid production from hemicellulosic hydrolysate without detoxification, which is very attractive in terms of robustness for an industrial process. Xylose from hydrolyzed bagasse and without detoxification is consumed, although the hydrolyzed bagasse inhibitors (especially aromatic inhibitors) affect productivity and yield of lactic acid. The use of sugars and the lack of need for detoxification of the C5 liquor from sugarcane bagasse hydrolyzed is a crucial factor for the economic viability of second generation processes. Taking this information into account, the production of second generation lactic acid using sugars from hemicellulose appears to be a good alternative to the complete utilization of sugarcane plant, directing molasses and cellulosic carbohydrates to produce 2G-ethanol, and hemicellulosic carbohydrates to produce 2G-lactic acid. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=fermentation" title="fermentation">fermentation</a>, <a href="https://publications.waset.org/abstracts/search?q=lactic%20acid" title=" lactic acid"> lactic acid</a>, <a href="https://publications.waset.org/abstracts/search?q=hemicellulosic%20sugars" title=" hemicellulosic sugars"> hemicellulosic sugars</a>, <a href="https://publications.waset.org/abstracts/search?q=sugarcane" title=" sugarcane"> sugarcane</a> </p> <a href="https://publications.waset.org/abstracts/63319/using-hemicellulosic-liquor-from-sugarcane-bagasse-to-produce-second-generation-lactic-acid" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/63319.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">373</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">627</span> Optimization of Moisture Content for Highest Tensile Strength of Instant Soluble Milk Tablet and Flowability of Milk Powder</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Siddharth%20Vishwakarma">Siddharth Vishwakarma</a>, <a href="https://publications.waset.org/abstracts/search?q=Danie%20Shajie%20A."> Danie Shajie A.</a>, <a href="https://publications.waset.org/abstracts/search?q=Mishra%20H.%20N."> Mishra H. N.</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Milk powder becomes very useful in the low milk supply area but the exact amount to add for one glass of milk and the handling is difficult. So, the idea of instant soluble milk tablet comes into existence for its high solubility and easy handling. The moisture content of milk tablets is increased by the direct addition of water with no additives for binding. The variation of the tensile strength of instant soluble milk tablets and the flowability of milk powder with the moisture content is analyzed and optimized for the highest tensile strength of instant soluble milk tablets and flowability, above a particular value of milk powder using response surface methodology. The flowability value is necessary for ease in quantifying the milk powder, as a feed, in the designed tablet making machine. The instant soluble nature of milk tablets purely depends upon the disintegration characteristic of tablets in water whose study is under progress. Conclusions: The optimization results are very useful in the commercialization of milk tablets. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=flowability" title="flowability">flowability</a>, <a href="https://publications.waset.org/abstracts/search?q=milk%20powder" title=" milk powder"> milk powder</a>, <a href="https://publications.waset.org/abstracts/search?q=response%20surface%20methodology" title=" response surface methodology"> response surface methodology</a>, <a href="https://publications.waset.org/abstracts/search?q=tablet%20making%20machine" title=" tablet making machine"> tablet making machine</a>, <a href="https://publications.waset.org/abstracts/search?q=tensile%20strength" title=" tensile strength"> tensile strength</a> </p> <a href="https://publications.waset.org/abstracts/101034/optimization-of-moisture-content-for-highest-tensile-strength-of-instant-soluble-milk-tablet-and-flowability-of-milk-powder" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/101034.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">181</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">626</span> Kinetics Study for the Recombinant Cellulosome to the Degradation of Chlorella Cell Residuals</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=C.%20C.%20Lin">C. C. Lin</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20C.%20Kan"> S. C. Kan</a>, <a href="https://publications.waset.org/abstracts/search?q=C.%20W.%20Yeh"> C. W. Yeh</a>, <a href="https://publications.waset.org/abstracts/search?q=C.%20I%20Chen"> C. I Chen</a>, <a href="https://publications.waset.org/abstracts/search?q=C.%20J.%20Shieh"> C. J. Shieh</a>, <a href="https://publications.waset.org/abstracts/search?q=Y.%20C.%20Liu"> Y. C. Liu</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In this study, lipid-deprived residuals of microalgae were hydrolyzed for the production of reducing sugars by using the recombinant Bacillus cellulosome, carrying eight genes from the Clostridium thermocellum ATCC27405. The obtained cellulosome was found to exist mostly in the broth supernatant with a cellulosome activity of 2.4 U/mL. Furthermore, the Michaelis-Menten constant (Km) and Vmax of cellulosome were found to be 14.832 g/L and 3.522 U/mL. The activation energy of the cellulosome to hydrolyze microalgae LDRs was calculated as 32.804 kJ/mol. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=lipid-deprived%20residuals%20of%20microalgae" title="lipid-deprived residuals of microalgae">lipid-deprived residuals of microalgae</a>, <a href="https://publications.waset.org/abstracts/search?q=cellulosome" title=" cellulosome"> cellulosome</a>, <a href="https://publications.waset.org/abstracts/search?q=cellulose" title=" cellulose"> cellulose</a>, <a href="https://publications.waset.org/abstracts/search?q=reducing%20sugars" title=" reducing sugars"> reducing sugars</a>, <a href="https://publications.waset.org/abstracts/search?q=kinetics" title=" kinetics"> kinetics</a> </p> <a href="https://publications.waset.org/abstracts/30811/kinetics-study-for-the-recombinant-cellulosome-to-the-degradation-of-chlorella-cell-residuals" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/30811.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">402</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">625</span> Fermentation of Xylose and Glucose Mixture in Intensified Reactors by Scheffersomyces stipitis to Produce Ethanol</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=S.%20C.%20Santos">S. C. Santos</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20R.%20Dion%C3%ADsio"> S. R. Dionísio</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20L.%20D.%20De%20Andrade"> A. L. D. De Andrade</a>, <a href="https://publications.waset.org/abstracts/search?q=L.%20R.%20Roque"> L. R. Roque</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20C.%20Da%20Costa"> A. C. Da Costa</a>, <a href="https://publications.waset.org/abstracts/search?q=J.%20L.%20Ienczak"> J. L. Ienczak</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In this work, two fermentations at different temperatures (25 and 30 ºC), with cell recycling, were accomplished to produce ethanol, using a mix of commercial substrates, xylose (70%) and glucose (30%), as organic source for Scheffersomyces stipitis. Five consecutive fermentations of 80 g L-1 (1º, 2º and 3º recycles), 96 g L-1 (4º recycle) and 120 g L-1 (5º recycle)reduced sugars led to a final maximum ethanol concentration of 17.2 and 34.5 g L-1, at 25 and 30 ºC, respectively. Glucose was the preferred substrate; moreover xylose startup degradation was initiated after a remaining glucose presence in the medium. Results showed that yeast acid treatment, performed before each cycle, provided improvements on cell viability, accompanied by ethanol productivity of 2.16 g L-1 h-1 at 30 ºC. A maximum 36% of xylose was retained in the fermentation medium and after five-cycle fermentation an ethanol yield of 0.43 g ethanol/g sugars was observed. S. stipitis fermentation capacity and tolerance showed better results at 30 ºC with 83.4% of theoretical yield referenced on initial biomass. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=5-carbon%20sugar" title="5-carbon sugar">5-carbon sugar</a>, <a href="https://publications.waset.org/abstracts/search?q=cell%20recycling%20fermenter" title=" cell recycling fermenter"> cell recycling fermenter</a>, <a href="https://publications.waset.org/abstracts/search?q=mixed%20sugars" title=" mixed sugars"> mixed sugars</a>, <a href="https://publications.waset.org/abstracts/search?q=xylose-fermenting%20yeast" title=" xylose-fermenting yeast"> xylose-fermenting yeast</a> </p> <a href="https://publications.waset.org/abstracts/20681/fermentation-of-xylose-and-glucose-mixture-in-intensified-reactors-by-scheffersomyces-stipitis-to-produce-ethanol" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/20681.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">417</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">624</span> Ethanol and Biomass Production from Spent Sulfite Liquor by Filamentous Fungi</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=M.%20T.%20Asadollahzadeh">M. T. Asadollahzadeh</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20Ghasemian"> A. Ghasemian</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20R.%20Saraeian"> A. R. Saraeian</a>, <a href="https://publications.waset.org/abstracts/search?q=H.%20Resalati"> H. Resalati</a>, <a href="https://publications.waset.org/abstracts/search?q=P.%20R.%20Lennartsson"> P. R. Lennartsson</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20J.%20Taherzadeh"> M. J. Taherzadeh</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Since filamentous fungi are capable of assimilating several types of sugars (hexoses and pentoses), they are potential candidates for bioconversion of spent sulfite liquor (SSL). Three filamentous fungi such as <em>Aspergillus oryzae</em>, <em>Mucor indicus</em>, and <em>Rhizopus oryzae</em> were investigated in this work. The SSL was diluted in order to obtain concentrations of 50, 60, 70, 80, and 90% and supplemented with two types of nutrients. The results from cultivations in shake flask showed that <em>A. oryzae</em> and <em>M. indicus</em> were not able to grow in pure SSL and SSL90% while <em>R. oryzae</em> could grow only in SSL50% and SSL60%. Cultivation with <em>A. oryzae</em> resulted in the highest yield of produced fungal biomass, while <em>R. oryzae</em> cultivation resulted in the lowest fungal biomass yield. Although, the mediums containing yeast extract, (NH<sub>4</sub>)<sub>2</sub>SO<sub>4</sub>, KH<sub>2</sub>PO<sub>4</sub>, CaCl<sub>2</sub>∙2H<sub>2</sub>O, and MgSO<sub>4</sub>∙7H<sub>2</sub>O as nutrients supplementations produced higher fungal biomass compared to the mediums containing NH<sub>4</sub>H<sub>2</sub>PO<sub>4</sub> and ammonia, but there was no significant difference between two types of nutrients in terms of sugars and acetic acid consumption rate. The sugars consumption in <em>M. indicus</em> cultivation was faster than <em>A. oryzae</em> and <em>R. oryzae</em> cultivation. Acetic acid present in SSL was completely consumed during cultivation of all fungi. <em>M. indicus</em> was the best and fastest ethanol producer from SSL among the fungi examined, when yeast extract and salts were used as nutrients supplementations. Furthermore, no further improvement in ethanol concentration and rate of sugars consumption was obtained in medium supplemented with NH<sub>4</sub>H<sub>2</sub>PO<sub>4</sub> and ammonia compared to medium containing yeast extract, (NH<sub>4</sub>)<sub>2</sub>SO<sub>4</sub>, KH<sub>2</sub>PO<sub>4</sub>, CaCl<sub>2</sub>∙2H<sub>2</sub>O, and MgSO<sub>4</sub>∙7H<sub>2</sub>O. On the other hand, the higher dilution of SSL resulted in a better fermentability, and better consumption of sugars and acetic acid. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=ethanol" title="ethanol">ethanol</a>, <a href="https://publications.waset.org/abstracts/search?q=filamentous%20fungi" title=" filamentous fungi"> filamentous fungi</a>, <a href="https://publications.waset.org/abstracts/search?q=fungal%20biomass" title=" fungal biomass"> fungal biomass</a>, <a href="https://publications.waset.org/abstracts/search?q=spent%20sulfite%20liquor" title=" spent sulfite liquor"> spent sulfite liquor</a> </p> <a href="https://publications.waset.org/abstracts/53168/ethanol-and-biomass-production-from-spent-sulfite-liquor-by-filamentous-fungi" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/53168.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">255</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">623</span> Thermodynamics of Chlorination of Acid-Soluble Titanium Slag in Molten Salt for Preparation of TiCl4</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Li%20Liang">Li Liang</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Chinese titanium iron ore reserves with high calcium and magnesium accounted for more than 90% of the total reserves, and acid-soluble titanium slag which is produced by titanium iron ore always used to produce titanium dioxide through sulphate process. To broad the application range of acid-soluble titanium slag, the feasibility and thermodynamics of chlorinated reaction for preparation TiCl4 by titanium slag chlorination in molten slat were conducted in this paper. The analysis results show that TiCl4 can be obtained by chlorinate the acid-dissolved titanium slag with carbon. Component’s thermodynamics reaction trend is: CaO>MnO>FeO(FeCl2)>MgO>V2O5>Fe2O3>FeO(FeCl3)>TiO2>Al2O3>SiO2 in the standard state. Industrial experimental results are consistent with the thermodynamics analysis, the content of TiCl4 is more than 98% in the production. Fe, Si, V, Al, and other impurity content can satisfy the requirements of production. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=thermodynamics" title="thermodynamics">thermodynamics</a>, <a href="https://publications.waset.org/abstracts/search?q=acid-soluble%20titanium%20slag" title=" acid-soluble titanium slag"> acid-soluble titanium slag</a>, <a href="https://publications.waset.org/abstracts/search?q=preparation%20of%20TiCl4" title=" preparation of TiCl4"> preparation of TiCl4</a>, <a href="https://publications.waset.org/abstracts/search?q=chlorination" title=" chlorination"> chlorination</a> </p> <a href="https://publications.waset.org/abstracts/23661/thermodynamics-of-chlorination-of-acid-soluble-titanium-slag-in-molten-salt-for-preparation-of-ticl4" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/23661.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">594</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">622</span> Impact of Tryptic Limited Hydrolysis on Bambara Protein-Gum Arabic Soluble Complexes Formation</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Abiola%20A.%20Ojesanmi">Abiola A. Ojesanmi</a>, <a href="https://publications.waset.org/abstracts/search?q=Eric%20O.%20Amonsou"> Eric O. Amonsou</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The formation of soluble complexes is usually within a narrow pH range characterized by weak interactions. Moreover, the rigid conformation of globular proteins restricts the number of charged groups capable of interacting with polysaccharides, thereby limiting food applications. Hence, this study investigated the impact of tryptic-limited hydrolysis on the formation of Bambara protein-gum arabic soluble complexes formation. The electrostatic interactions were monitored through turbidimetry analysis. The Bambara protein hydrolysates at a specified degree of hydrolysis, and DHs (2, 5, and 7.5) were characterized using size exclusion chromatography, zeta potential, surface hydrophobicity, and intrinsic fluorescence. The stability of the complexes was investigated using differential scanning calorimetry and rheometry. The limited tryptic hydrolysis significantly widened the pH range of the formation of soluble complexes, with DH 5 having a wider range (pH 7.0 - 4.3) compared to DH 2 and DH 7.5, while there was no notable difference in the optimum complexation pH of the insoluble complexes. Larger peptides (140, 118 kDa) were detected in DH 2 relative to 144, 70, and 61 kDa in DH 5, which were larger than 140, 118, 48, and 32 kDa in DH 7. 5. An increase in net negative charge (- 30 Mv for DH 7.5) and a slight shift in the net neutrality (from pH 4.9 to 4.3) of the hydrolysates were observed which consequently impacted the electrostatic interaction with gum arabic. There was exposure of the hydrophobic amino acids up to 4-fold in comparison with the isolate and a red shift in maximum fluorescence wavelength in DH dependent manner following the hydrolysis. The denaturation temperature of the soluble complex from the hydrolysates shifted to higher values, having DH 5 with the maximum temperature (94.24 °C). A highly interconnected gel-like soluble complex network was formed having DH 5 with a better structure relative to DH 2 and 7.5. The study showed the use of limited tryptic hydrolysis at DH 5 as an effective approach to modify Bambara protein and provided a more stable and wider pH range of formation for soluble complex, thereby enhancing the food application. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Bambara%20groundnut" title="Bambara groundnut">Bambara groundnut</a>, <a href="https://publications.waset.org/abstracts/search?q=gum%20arabic" title=" gum arabic"> gum arabic</a>, <a href="https://publications.waset.org/abstracts/search?q=interaction" title=" interaction"> interaction</a>, <a href="https://publications.waset.org/abstracts/search?q=soluble%20complex" title=" soluble complex"> soluble complex</a> </p> <a href="https://publications.waset.org/abstracts/186750/impact-of-tryptic-limited-hydrolysis-on-bambara-protein-gum-arabic-soluble-complexes-formation" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/186750.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">32</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">621</span> Laying Hens' Feed Fortified with Pectin, Xanthan Gum and Guar Gum Aims to Reduce the Cholesterol in Muscle and Egg Yolk</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Novia%20Dwi%20Prabandari">Novia Dwi Prabandari</a>, <a href="https://publications.waset.org/abstracts/search?q=Diah%20Ayu%20Asmarani"> Diah Ayu Asmarani</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Soluble fiber can accelerate the metabolism of cholesterol. Pectin and gum has been used in the form of substance additive for material stabilizer and emulsifier. Pectin supplementation in laying hens can decimate the cholesterol content in egg yolk and muscle. Therefore, this laying hens’ feed is regular feed chickens enriched with soluble fiber (Pectin, Xanthan gum, and Guar gum) to produce eggs and muscle with lower cholesterol than usual.The ingredients are mixed in the ratio of concentrate 45%, corn flour 25%, soybean meal 20%, and extract of soluble fiber 10%. Once all the ingredients are mixed and then evaporated with temperature < 80 °C. Then put in the grinding machine resulting in a circular shape with holes 2-3 mm in diameter, after it dried up the water content in the feed is less than 14%. Eggs from laying hen with soluble fiber fortification feed intake will have lower cholesterol levels in eggs than regular feed. So even with the cholesterol content in the muscle, it is because chicken feed fortified with soluble fiber will accelerate the metabolism of cholesterol and cause cholesterol deposits in the chicken less. The use of this kind of laying hens feed is produce eggs with high protein content can be consumed more for people who have hypercholesterolemia. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=pectin" title="pectin">pectin</a>, <a href="https://publications.waset.org/abstracts/search?q=xanthan%20gum" title=" xanthan gum"> xanthan gum</a>, <a href="https://publications.waset.org/abstracts/search?q=guar%20gum" title=" guar gum"> guar gum</a>, <a href="https://publications.waset.org/abstracts/search?q=laying%20hen" title=" laying hen"> laying hen</a>, <a href="https://publications.waset.org/abstracts/search?q=cholesterol" title=" cholesterol"> cholesterol</a> </p> <a href="https://publications.waset.org/abstracts/29483/laying-hens-feed-fortified-with-pectin-xanthan-gum-and-guar-gum-aims-to-reduce-the-cholesterol-in-muscle-and-egg-yolk" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/29483.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">444</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">620</span> Effect of Melatonin on Seed Germination and Seedling Growth of Catharanthus roseus under Cadmium Stress</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Rayhaneh%20Amooaghaie">Rayhaneh Amooaghaie</a>, <a href="https://publications.waset.org/abstracts/search?q=Masoomeh%20Nabaei"> Masoomeh Nabaei</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In this study, 200 µM Cd reduced relative seed germination, root elongation tolerance and seed germination tolerance index of Catharanthus roseus. The melatonin improved seed germination, germination velocity, seedling length and vigor index under Cd stress in a dose-dependent manner and the maximum biological responses obtained by 100 μM melatonin. However, 200-400 μM melatonin and 400 μM SNP had negative effects that evidenced as lower germination indices and poor establishment of seedlings. The cadmium suppressed amylase activity and contents of soluble and reducing sugars in germinating seeds, thereby reduced seed germination and subsequent seedling growth whereas increased electrolyte leakage. These Cd-induced inhibitory effects were ameliorated by melatonin. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cadmium" title="cadmium">cadmium</a>, <a href="https://publications.waset.org/abstracts/search?q=Catharanthus%20roseus" title=" Catharanthus roseus"> Catharanthus roseus</a>, <a href="https://publications.waset.org/abstracts/search?q=melatonin" title=" melatonin"> melatonin</a>, <a href="https://publications.waset.org/abstracts/search?q=seed%20germination" title=" seed germination"> seed germination</a> </p> <a href="https://publications.waset.org/abstracts/89087/effect-of-melatonin-on-seed-germination-and-seedling-growth-of-catharanthus-roseus-under-cadmium-stress" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/89087.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">177</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">619</span> Effect of Maturation on the Characteristics and Physicochemical Properties of Banana and Its Starch</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Chien-Chun%20Huang">Chien-Chun Huang</a>, <a href="https://publications.waset.org/abstracts/search?q=P.%20W.%20Yuan"> P. W. Yuan</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Banana is one of the important fruits which constitute a valuable source of energy, vitamins and minerals and an important food component throughout the world. The fruit ripening and maturity standards vary from country to country depending on the expected shelf life of market. During ripening there are changes in appearance, texture and chemical composition of banana. The changes of component of banana during ethylene-induced ripening are categorized as nutritive values and commercial utilization. The objectives of this study were to investigate the changes of chemical composition and physicochemical properties of banana during ethylene-induced ripening. Green bananas were harvested and ripened by ethylene gas at low temperature (15℃) for seven stages. At each stage, banana was sliced and freeze-dried for banana flour preparation. The changes of total starch, resistant starch, chemical compositions, physicochemical properties, activity of amylase, polyphenolic oxidase (PPO) and phenylalanine ammonia lyase (PAL) of banana were analyzed each stage during ripening. The banana starch was isolated and analyzed for gelatinization properties, pasting properties and microscopic appearance each stage of ripening. The results indicated that the highest total starch and resistant starch content of green banana were 76.2% and 34.6%, respectively at the harvest stage. Both total starch and resistant starch content were significantly declined to 25.3% and 8.8%, respectively at the seventh stage. Soluble sugars content of banana increased from 1.21% at harvest stage to 37.72% at seventh stage during ethylene-induced ripening. Swelling power of banana flour decreased with the progress of ripening stage, but solubility increased. These results strongly related with the decreases of starch content of banana flour during ethylene-induced ripening. Both water insoluble and alcohol insoluble solids of banana flour decreased with the progress of ripening stage. Both activity of PPO and PAL increased, but the total free phenolics content decreased, with the increases of ripening stages. As ripening stage extended, the gelatinization enthalpy of banana starch significantly decreased from 15.31 J/g at the harvest stage to 10.55 J/g at the seventh stage. The peak viscosity and setback increased with the progress of ripening stages in the pasting properties of banana starch. The highest final viscosity, 5701 RVU, of banana starch slurry was found at the seventh stage. The scanning electron micrograph of banana starch showed the shapes of banana starch appeared to be round and elongated forms, ranging in 10-50 μm at the harvest stage. As the banana closed to ripe status, some parallel striations were observed on the surface of banana starch granular which could be caused by enzyme reaction during ripening. These results inferred that the highest resistant starch was found in the green banana could be considered as a potential application of healthy foods. The changes of chemical composition and physicochemical properties of banana could be caused by the hydrolysis of enzymes during the ethylene-induced ripening treatment. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=maturation%20of%20banana" title="maturation of banana">maturation of banana</a>, <a href="https://publications.waset.org/abstracts/search?q=appearance" title=" appearance"> appearance</a>, <a href="https://publications.waset.org/abstracts/search?q=texture" title=" texture"> texture</a>, <a href="https://publications.waset.org/abstracts/search?q=soluble%20sugars" title=" soluble sugars"> soluble sugars</a>, <a href="https://publications.waset.org/abstracts/search?q=resistant%20starch" title=" resistant starch"> resistant starch</a>, <a href="https://publications.waset.org/abstracts/search?q=enzyme%20activities" title=" enzyme activities"> enzyme activities</a>, <a href="https://publications.waset.org/abstracts/search?q=physicochemical%20properties%20of%20banana%20starch" title=" physicochemical properties of banana starch"> physicochemical properties of banana starch</a> </p> <a href="https://publications.waset.org/abstracts/32974/effect-of-maturation-on-the-characteristics-and-physicochemical-properties-of-banana-and-its-starch" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/32974.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">318</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">618</span> Microwave-Assisted Synthesis of a Class of Pyridine and Purine Thioglycoside Analogs</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mamdouh%20Abu-Zaied">Mamdouh Abu-Zaied</a>, <a href="https://publications.waset.org/abstracts/search?q=K.%20Mohamed"> K. Mohamed</a>, <a href="https://publications.waset.org/abstracts/search?q=Galal%20A.%20Nawwar"> Galal A. Nawwar</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Microwave-assisted synthesis of a new class of pyridine or purine thioglycoside analogs from readily available starting materials has been described. The key step of this protocol is the formation of sodium pyridine 4-thiolate 4 and pyrazolo[1,5-a]pyrimidine-7-thiolate 5 derivatives via condensation of 1 with cyanoacetanilide derivative 2 or 5-aminopyrazole derivative 3 respectively under microwave irradiation, followed by coupling with halo sugars to give the corresponding pyridine and purine thioglycoside analogs. The obtained compounds were evaluated in vitro against lung (A549), colon (HCT116), liver (HEPG2), and MCF-7(breast) cancer cell lines. Some of them recorded promising activities. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antitumor" title="antitumor">antitumor</a>, <a href="https://publications.waset.org/abstracts/search?q=cyclic%20sugars" title=" cyclic sugars"> cyclic sugars</a>, <a href="https://publications.waset.org/abstracts/search?q=pyrazoles" title=" pyrazoles"> pyrazoles</a>, <a href="https://publications.waset.org/abstracts/search?q=pyridines" title=" pyridines"> pyridines</a>, <a href="https://publications.waset.org/abstracts/search?q=pyrimidines" title=" pyrimidines"> pyrimidines</a>, <a href="https://publications.waset.org/abstracts/search?q=purines" title=" purines"> purines</a>, <a href="https://publications.waset.org/abstracts/search?q=thioglycosides" title=" thioglycosides"> thioglycosides</a> </p> <a href="https://publications.waset.org/abstracts/61036/microwave-assisted-synthesis-of-a-class-of-pyridine-and-purine-thioglycoside-analogs" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/61036.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">241</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">617</span> Different Feedings on Chemical Characteristics of Atlantic Salmon Fillet</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mahsa%20Jalili">Mahsa Jalili</a>, <a href="https://publications.waset.org/abstracts/search?q=Trude%20Johansen"> Trude Johansen</a>, <a href="https://publications.waset.org/abstracts/search?q=Signe%20Dille%20Lovmo"> Signe Dille Lovmo</a>, <a href="https://publications.waset.org/abstracts/search?q=Turid%20Rustad"> Turid Rustad</a>, <a href="https://publications.waset.org/abstracts/search?q=Rolf%20Erik%20Olsen"> Rolf Erik Olsen</a>, <a href="https://publications.waset.org/abstracts/search?q=Atle%20M.%20Bones"> Atle M. Bones</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The quality of fish muscle is a key factor in fish industry, and dietary ingredients can influence fish quality. The aim of this study was to examine the impact of krill meal, soybean meal, Bactocell® and butyrate fortified feeds and control diet on characteristics of salmon fillet. Thirty Atlantic salmon (6 per each group) were farmed for 12 weeks. All the fish were killed and frozen immediately. The white muscle from top posterior part of dorsal fin was dissected to analyze fat content, carotenoid content, content of water-soluble and salt-soluble proteins, cathepsin B and cathepsin B-L activities. ANOVA test was used to analyze mean and standard error of mean values at 0.05 significance level. There were significant difference in cathepsin B activity, water-soluble proteins and salt-soluble proteins (p-value= 0.005, 0.009 and 0.002). The mean values of other factors were not significantly different among the groups. Cathepsin B activity was higher in soymeal group. Water-soluble proteins were reported higher in soy meal and krill groups and salt-soluble proteins were significantly higher in soy meal and butyrate rich diets. Although soy meal has proven effect on enteritis, it results in higher percentage of protein in fillets. On the other hand, this feeding may have role in textural deterioration of fillets owing to higher values of endogenous cathepsin B in soymeal group. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=aquaculture" title="aquaculture">aquaculture</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20quality" title=" food quality"> food quality</a>, <a href="https://publications.waset.org/abstracts/search?q=Krill%20protein%20extract" title=" Krill protein extract"> Krill protein extract</a>, <a href="https://publications.waset.org/abstracts/search?q=prebiotics" title=" prebiotics"> prebiotics</a>, <a href="https://publications.waset.org/abstracts/search?q=probiotics" title=" probiotics"> probiotics</a>, <a href="https://publications.waset.org/abstracts/search?q=Salmo%20salar" title=" Salmo salar"> Salmo salar</a>, <a href="https://publications.waset.org/abstracts/search?q=soy" title=" soy"> soy</a> </p> <a href="https://publications.waset.org/abstracts/79109/different-feedings-on-chemical-characteristics-of-atlantic-salmon-fillet" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/79109.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">210</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">616</span> Changes of Chemical Composition and Physicochemical Properties of Banana during Ethylene-Induced Ripening</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Chiun-C.R.%20Wang">Chiun-C.R. Wang</a>, <a href="https://publications.waset.org/abstracts/search?q=Po-Wen%20Yen"> Po-Wen Yen</a>, <a href="https://publications.waset.org/abstracts/search?q=Chien-Chun%20Huang"> Chien-Chun Huang</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Banana is produced in large quantities in tropical and subtropical areas. Banana is one of the important fruits which constitute a valuable source of energy, vitamins and minerals. The ripening and maturity standards of banana vary from country to country depending on the expected shelf life of market. The compositions of bananas change dramatically during ethylene-induced ripening that are categorized as nutritive values and commercial utilization. Nevertheless, there is few study reporting the changes of physicochemical properties of banana starch during ethylene-induced ripening of green banana. The objectives of this study were to investigate the changes of chemical composition and enzyme activity of banana and physicochemical properties of banana starch during ethylene-induced ripening. Green bananas were harvested and ripened by ethylene gas at low temperature (15℃) for seven stages. At each stage, banana was sliced and freeze-dried for banana flour preparation. The changes of total starch, resistant starch, chemical compositions, physicochemical properties, activity of amylase, polyphenolic oxidase (PPO) and phenylalanine ammonia lyase (PAL) of banana were analyzed each stage during ripening. The banana starch was isolated and analyzed for gelatinization properties, pasting properties and microscopic appearance each stage of ripening. The results indicated that the highest total starch and resistant starch content of green banana were 76.2% and 34.6%, respectively at the harvest stage. Both total starch and resistant starch content were significantly declined to 25.3% and 8.8%, respectively at the seventh stage. Soluble sugars content of banana increased from 1.21% at harvest stage to 37.72% at seventh stage during ethylene-induced ripening. Swelling power of banana flour decreased with the progress of ripening stage, but solubility increased. These results strongly related with the decreases of starch content of banana flour during ethylene-induced ripening. Both water insoluble and alcohol insoluble solids of banana flour decreased with the progress of ripening stage. Both activity of PPO and PAL increased, but the total free phenolics content decreased, with the increases of ripening stages. As ripening stage extended, the gelatinization enthalpy of banana starch significantly decreased from 15.31 J/g at the harvest stage to 10.55 J/g at the seventh stage. The peak viscosity and setback increased with the progress of ripening stages in the pasting properties of banana starch. The highest final viscosity, 5701 RVU, of banana starch slurry was found at the seventh stage. The scanning electron micrograph of banana starch showed the shapes of banana starch appeared to be round and elongated forms, ranging in 10-50 μm at the harvest stage. As the banana closed to ripe status, some parallel striations were observed on the surface of banana starch granular which could be caused by enzyme reaction during ripening. These results inferred that the highest resistant starch was found in the green banana at the harvest stage could be considered as a potential application of healthy foods. The changes of chemical composition and physicochemical properties of banana could be caused by the hydrolysis of enzymes during the ethylene-induced ripening treatment. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=ethylene-induced%20ripening" title="ethylene-induced ripening">ethylene-induced ripening</a>, <a href="https://publications.waset.org/abstracts/search?q=banana%20starch" title=" banana starch"> banana starch</a>, <a href="https://publications.waset.org/abstracts/search?q=resistant%20starch" title=" resistant starch"> resistant starch</a>, <a href="https://publications.waset.org/abstracts/search?q=soluble%20sugars" title=" soluble sugars"> soluble sugars</a>, <a href="https://publications.waset.org/abstracts/search?q=physicochemical%20properties" title=" physicochemical properties"> physicochemical properties</a>, <a href="https://publications.waset.org/abstracts/search?q=gelatinization%20enthalpy" title=" gelatinization enthalpy"> gelatinization enthalpy</a>, <a href="https://publications.waset.org/abstracts/search?q=pasting%20characteristics" title=" pasting characteristics"> pasting characteristics</a>, <a href="https://publications.waset.org/abstracts/search?q=microscopic%20appearance" title=" microscopic appearance"> microscopic appearance</a> </p> <a href="https://publications.waset.org/abstracts/24689/changes-of-chemical-composition-and-physicochemical-properties-of-banana-during-ethylene-induced-ripening" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/24689.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">475</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">615</span> Phytotoxicity of Lead on the Physiological Parameters of Two Varieties of Broad Bean (Vicia faba)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=El%20H.%20Bouziani">El H. Bouziani</a>, <a href="https://publications.waset.org/abstracts/search?q=H.%20A.%20Reguieg%20Yssaad"> H. A. Reguieg Yssaad </a> </p> <p class="card-text"><strong>Abstract:</strong></p> The phytotoxicity of heavy metals can be expressed on roots and visible part of plants and is characterized by molecular and metabolic answers at various levels of organization of the whole plant. The present study was undertaken on two varieties of broad bean Vicia faba (Sidi Aïch and Super Aguadulce). The device was mounted on a substrate prepared by mixing sand, soil and compost, the substrate was artificially contaminated with three doses of lead nitrate [Pb(NO3)2] 0, 500 and 1000 ppm. Our objective is to follow the behavior of plant opposite the stress by evaluating the physiological parameters. The results reveal a reduction in the parameters of the productivity (chlorophyll and proteins production) with an increase in the osmoregulators (soluble sugars and proline).These results show that the production of broad bean is strongly modified by the disturbance of its internal physiology under lead exposure. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=broad%20bean" title="broad bean">broad bean</a>, <a href="https://publications.waset.org/abstracts/search?q=lead" title=" lead"> lead</a>, <a href="https://publications.waset.org/abstracts/search?q=stress" title=" stress"> stress</a>, <a href="https://publications.waset.org/abstracts/search?q=physiological%20parameters" title=" physiological parameters"> physiological parameters</a>, <a href="https://publications.waset.org/abstracts/search?q=phytotoxicity" title=" phytotoxicity"> phytotoxicity</a> </p> <a 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