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redness</title> <meta name="description" content="Search results for: redness"> <meta name="keywords" content="redness"> <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 ml-auto" 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class="input-group"> <i class="fas fa-search"></i> <input type="text" class="search-query" name="q" placeholder="Author, Title, Abstract, Keywords" value="redness"> <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> 50</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: redness</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">50</span> Prediction of Changes in Optical Quality by Tissue Redness after Pterygium Surgery</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mohd%20Radzi%20Hilmi">Mohd Radzi Hilmi</a>, <a href="https://publications.waset.org/abstracts/search?q=Mohd%20Zulfaezal%20Che%20Azemin"> Mohd Zulfaezal Che Azemin</a>, <a href="https://publications.waset.org/abstracts/search?q=Khairidzan%20Mohd%20Kamal"> Khairidzan Mohd Kamal</a>, <a href="https://publications.waset.org/abstracts/search?q=Azrin%20Esmady%20Ariffin"> Azrin Esmady Ariffin</a>, <a href="https://publications.waset.org/abstracts/search?q=Mohd%20Izzuddin%20Mohd%20Tamrin"> Mohd Izzuddin Mohd Tamrin</a>, <a href="https://publications.waset.org/abstracts/search?q=Norfazrina%20Abdul%20Gaffur"> Norfazrina Abdul Gaffur</a>, <a href="https://publications.waset.org/abstracts/search?q=Tengku%20Mohd%20Tengku%20Sembok"> Tengku Mohd Tengku Sembok</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Purpose: The purpose of this study is to predict optical quality changes after pterygium surgery using tissue redness grading. Methods: Sixty-eight primary pterygium participants were selected from patients who visited an ophthalmology clinic. We developed a semi-automated computer program to measure the pterygium fibrovascular redness from digital pterygium images. The outcome of this software is a continuous scale grading of 1 (minimum redness) to 3 (maximum redness). The region of interest (ROI) was selected manually using the software. Reliability was determined by repeat grading of all 68 images and its association with contrast sensitivity function (CSF) and visual acuity (VA) was examined. Results: The mean and standard deviation of redness of the pterygium fibrovascular images was 1.88 ± 0.55. Intra- and inter-grader reliability estimates were high with intraclass correlation ranging from 0.97 to 0.98. The new grading was positively associated with CSF (p<0.01) and VA (p<0.01). The redness grading was able to predict 25% and 23% of the variance in the CSF and the VA respectively. Conclusions: The new grading of pterygium fibrovascular redness can be reliably measured from digital images and show a good correlation with CSF and VA. The redness grading can be used in addition to the existing pterygium grading. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=contrast%20sensitivity" title="contrast sensitivity">contrast sensitivity</a>, <a href="https://publications.waset.org/abstracts/search?q=pterygium" title=" pterygium"> pterygium</a>, <a href="https://publications.waset.org/abstracts/search?q=redness" title=" redness"> redness</a>, <a href="https://publications.waset.org/abstracts/search?q=visual%20acuity" title=" visual acuity "> visual acuity </a> </p> <a href="https://publications.waset.org/abstracts/38454/prediction-of-changes-in-optical-quality-by-tissue-redness-after-pterygium-surgery" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/38454.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">515</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">49</span> Increasing Redness and Microbial Stability of Low Nitrite Chicken Sausage by Encapsulated Tomato Pomace Extract</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Bung-Orn%20Hemung">Bung-Orn Hemung</a>, <a href="https://publications.waset.org/abstracts/search?q=Nachayut%20Chanshotigul"> Nachayut Chanshotigul</a>, <a href="https://publications.waset.org/abstracts/search?q=Koo%20Bok%20Chin"> Koo Bok Chin</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Tomato pomace (TP) is the waste from tomato processing plants and its utilization as food ingredient may provide sustainable industry by reducing waste. TP was extracted by ethanol using microwave-assisted method at 180W for 90s. The ethanol was evaporated out, and an extract was encapsulated with maltodextrin (1:10) by spray drying to obtain an encapsulated TP extract (ETPE). The redness (a value) of ETPE powder was 6.5±0.05, and it was used as natural ingredient in the low-nitrite chicken sausage. Chicken emulsion sausage was prepared at 25 mg/kg of nitrite for being control. Effect of ETPE (1.0%) was evaluated along with the reference (150 mg/kg of nitrite without ETPE). The redness (a value) of sausage with ETPE was found at 6.8±0.03, which was higher than those of reference and control, which were at 4.8±.022 and 5.1±0.15, respectively. However, hardness, expressible moisture content and cooking yield values were reduced slightly. During storage at 10 °C in the air packed condition for 1 week, changes in color, pH, redness, and thiobarbituric acid reactive substances value were not significantly different. However, total microbial count of sausage samples with ETPE was lower than control for a 1 log cycle, suggesting microbial stability. Therefore, the addition of ETPE could be an alternative strategy to utilize TP as a natural colorant and antimicrobial agent to extend the shelf life of low-nitrite chicken sausage. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antimicrobial%20ingredient" title="antimicrobial ingredient">antimicrobial ingredient</a>, <a href="https://publications.waset.org/abstracts/search?q=chicken%20sausage" title=" chicken sausage"> chicken sausage</a>, <a href="https://publications.waset.org/abstracts/search?q=ethanolic%20extract" title=" ethanolic extract"> ethanolic extract</a>, <a href="https://publications.waset.org/abstracts/search?q=low-nitrite%20sausage" title=" low-nitrite sausage"> low-nitrite sausage</a>, <a href="https://publications.waset.org/abstracts/search?q=tomato%20pomace" title=" tomato pomace"> tomato pomace</a> </p> <a href="https://publications.waset.org/abstracts/54967/increasing-redness-and-microbial-stability-of-low-nitrite-chicken-sausage-by-encapsulated-tomato-pomace-extract" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/54967.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">208</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">48</span> The Evaluation of Caustic and Corrosive Poisoning in Children</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sabiha%20Sahin">Sabiha Sahin</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Introduction: We have planned this study because of the increasing number of corrosive substance poisoning who admitted to the Pediatric Emergency Department. Method: 636 corrosive substance poisoning cases applied to the Osmangazi University PED between 1 January 2015 - 31 December 2017 were retrospectively analyzed. Results: 438 (69%) cases were male.The poisoning rate of groups 0-4 was significantly higher and occurred by accident. A total of 616 cases (96.9%) were poisoned by the oral route, and 20 cases were poisoned by inhalation.462 Patients were admitted to the hospital within an hour (72.8%). Of the 134 patients who had only erosion and redness around the mouth, 24 patients had salivation and dysphagia symptoms besides these. Of the 28 cases of 158 patients with symptoms, eusaphegeal stenosis was detected. on third day examination. Although there was no statistically significant correlation between esophageal stenosis and erosion and redness around the mouth, there was a statistically significant correlation between dysphagia and salivation between esophageal stenosis Conclusion: The increased salivation and the dysphagia are important signs of risk of devoloping esophageal stenosis at first examination corrosive poisoning in children. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=caustic" title="caustic">caustic</a>, <a href="https://publications.waset.org/abstracts/search?q=corrosive" title=" corrosive"> corrosive</a>, <a href="https://publications.waset.org/abstracts/search?q=poisoning" title=" poisoning"> poisoning</a>, <a href="https://publications.waset.org/abstracts/search?q=children" title=" children"> children</a> </p> <a href="https://publications.waset.org/abstracts/88933/the-evaluation-of-caustic-and-corrosive-poisoning-in-children" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/88933.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">160</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">47</span> The Effect of Motivation of Chinese Tourists to Visit North Korea on Their Revisit Intention: Focused on the Tourists with the Experience of Visiting North Korea </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Kim%20Jin-OK">Kim Jin-OK</a>, <a href="https://publications.waset.org/abstracts/search?q=Lee%20Jin-Eui"> Lee Jin-Eui</a>, <a href="https://publications.waset.org/abstracts/search?q=Han%20Seung-Hoon"> Han Seung-Hoon</a>, <a href="https://publications.waset.org/abstracts/search?q=Kim%20Nam-Jo"> Kim Nam-Jo </a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study aimed to analyze the effect of the motivation of Chinese tourists to visit North Korea on their decision making process. Chinese tourists account for a considerable portion of foreign tourists in the world, while North Korea is the favorite tourist attraction of Chinese tourists. The motivation to visit North Korea was divided into three factors: the redness, which is the modern cultural heritage of Communism based on the red tourism accounting for the significant portion of domestic tourism, the novelty of the special environment of North Korean society, and the convenience of tour to North Korea in terms of geographical distance and policy of China. Red tourism refers to visiting the places of revolutionary events, monuments, artifacts and the residences of previous communist leaders, and other places related to the past Chinese Communist Party. As a revolutionary tourism, red tourism has recently been taking place in the old communist countries to recall their memories on the revolutionary places in China, as well as in North Korea, Vietnam, Cambodia, Russia, Bulgaria, Cuba, etc. In order to examine the effect of the segmented motivations on the revisit intention of Chinese tourists who have experienced a tour to North Korea, this study employed the model of goal-directed behavior, a model developed by adding a variable of emotion to the theory of planned behavior, which has a strong explanatory power on the decision making process of people in social science. For achieving the aim of the study, the data was collected through the survey in Dandong, China against Chinese tourists who have visited North Korea. The results of this study found that not only the novelty of North Korea, but also the redness, which accounts for the largest proportion in the domestic tourism, are significantly affecting overseas tour of Chinese tourists at this time point where overseas tour of Chinese tourists continue to increase. The results, therefore, suggest that the old communist countries, including those in Asia, need an emotional promotion strategy that stimulates nostalgia by focusing on the redness of the modern cultural heritage of Communism to attract Chinese tourists. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=model%20of%20goal-directed%20behavior" title="model of goal-directed behavior">model of goal-directed behavior</a>, <a href="https://publications.waset.org/abstracts/search?q=modern%20cultural%20heritage" title=" modern cultural heritage"> modern cultural heritage</a>, <a href="https://publications.waset.org/abstracts/search?q=North%20Korea" title=" North Korea"> North Korea</a>, <a href="https://publications.waset.org/abstracts/search?q=red%20tourism" title=" red tourism"> red tourism</a> </p> <a href="https://publications.waset.org/abstracts/41509/the-effect-of-motivation-of-chinese-tourists-to-visit-north-korea-on-their-revisit-intention-focused-on-the-tourists-with-the-experience-of-visiting-north-korea" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/41509.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">46</span> Effects of Methods of Confinement during Transportation of Market Pigs on Meat Quality</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Pongchan%20Na-Lampang">Pongchan Na-Lampang</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The objective of this study was to compare the results of transport of slaughter pigs to slaughterhouse by 2 methods, i.e. individual confined and group confined on the truck on meat quality. The pigs were transported for 1 h on a distance of 70 km. The stocking densities were 0.35 m2/pig and 0.48 m2 for group and individual crate treatment, respectively. It was found that meat quality of pigs transported by 2 different methods as measured in terms of pH level (at 45 min and 48 hr post mortem), color (brightness, redness and yellowness) and water holding capacity was not significantly different. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=market%20pig" title="market pig">market pig</a>, <a href="https://publications.waset.org/abstracts/search?q=transportation" title=" transportation"> transportation</a>, <a href="https://publications.waset.org/abstracts/search?q=meat%20quality" title=" meat quality"> meat quality</a>, <a href="https://publications.waset.org/abstracts/search?q=confinement" title=" confinement"> confinement</a> </p> <a href="https://publications.waset.org/abstracts/8183/effects-of-methods-of-confinement-during-transportation-of-market-pigs-on-meat-quality" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/8183.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">389</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">45</span> An Audit to Look at the Management of Paediatric Peri Orbital Cellulitis in a District General Hospital, Emergency Department</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ruth%20Green">Ruth Green</a>, <a href="https://publications.waset.org/abstracts/search?q=Samantha%20Milton"> Samantha Milton</a>, <a href="https://publications.waset.org/abstracts/search?q=Rinal%20Desai"> Rinal Desai</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Background/Aims: Eye pain/swelling/redness is a common presentation to Barnet General Hospital (a district general hospital), pediatric emergency department, and is managed by both the pediatric and emergency teams. The management of each child differs dramatically depending on the healthcare professional who reviews them. There also appears to be confusion in diagnosis between periorbital cellulitis, pre-septal cellulitis, and orbital cellulitis. Pre septal cellulitis refers to an inflammation of the eyelids and soft tissue anterior to the orbital septum. In contrast, orbital cellulitis is a serious, rapidly progressive infection of soft tissues located posterior to the orbital septum. Pre-septal cellulitis is more prevalent and less serious than orbital cellulitis, although it may be part of a continuous spectrum if untreated. Pre-septal cellulitis should there be diagnosed and treated urgently to prevent spread to the septum. For the purpose of the audit, the term periorbital cellulitis has been used as an umbrella term for all spectrums of this infection. The audit aimed to look at, how as a whole, the department is diagnosing and managing orbital and pre-septal cellulitis. Gold Standard: Patients of the same age and diagnosis should be treated with the same medication, advice, and follow-up. Method: Data was collected retrospectively from pediatric patients ( < 18years) who attended the emergency department from June 2019 to February 2020 who had been coded as pre-septal cellulitis, periorbital cellulitis, orbital cellulitis, or eye pain/swelling/redness. Demographics, signs and symptoms, management, and follow-up were recorded for all patients with any of the diagnoses of pre-septal, periorbital, or orbital cellulitis. A Microsoft Excel spreadsheet was used to record the anonymised data. Results: There were vast discrepancies in the diagnosis, management, and follow-up of patients with periorbital cellulitis. Conclusion/Discussion: The audit concluded there is no uniform approach to managing periorbital cellulitis in Barnet General Hospital Paediatric Emergency Department. Healthcare professionals misdiagnosed conjunctivitis as periorbital cellulitis, and adequate steps did not appear to be documented on excluding red flag signs and symptoms of patients presenting. There was no consistency in follow-up, with some patients having timely phone reviews or clinical reviews for mild symptoms. Advice given by the staff was appropriate, and patients did return when symptoms got worse and were treated accordingly. Plan: Given the inconsistency, a gold standard care pathway or local easily accessible clinical guideline can be developed to help with the diagnosis and management of periorbital cellulitis. Along with this, a teaching session can be carried out for the staff of the pediatric team and emergency department to disseminate the teaching. Following the introduction of a guideline and teaching sessions, patients notes can be re-reviewed to check improvement in patient care. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=periorbital%20cellulitis" title="periorbital cellulitis">periorbital cellulitis</a>, <a href="https://publications.waset.org/abstracts/search?q=preseptal%20cellulitis" title=" preseptal cellulitis"> preseptal cellulitis</a>, <a href="https://publications.waset.org/abstracts/search?q=orbital%20cellulitis" title=" orbital cellulitis"> orbital cellulitis</a>, <a href="https://publications.waset.org/abstracts/search?q=erythematous%20eyelid" title=" erythematous eyelid"> erythematous eyelid</a> </p> <a href="https://publications.waset.org/abstracts/128504/an-audit-to-look-at-the-management-of-paediatric-peri-orbital-cellulitis-in-a-district-general-hospital-emergency-department" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/128504.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">129</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">44</span> Utilization of Soymilk Residue for Wheat Flour Substitution in Gyoza skin</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Naruemon%20Prapasuwannakul">Naruemon Prapasuwannakul</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Soy milk residue is obtained as a byproduct from soy milk and tofu production with little economic value. It contains high protein and fiber as well as various minerals and phyto-chemical compounds. The objective of this research was to substitute soy milk residue for wheat flour in gyoza skin in order to enhance value of soy milk residue and increase protein and fiber content of gyoza skin. Wheat flour was replaced with soy milk residue from 0 to 40%. The soy milk residue prepared in this research contains 26.92% protein, 3.58% fiber, 2.88% lipid, 6.29% ash and 60.33% carbohydrate. The results showed that increasing soy milk residue decreased lightness (L*value), tensile strength and sensory attributes but increased redness (a*), yellowness (b*), protein and fiber contents of product. The result also showed that the gyoza skin substituted with 30% soy milk residue was the most acceptable (p≤0.05) and its protein and fiber content increased up to 45 % and 867 % respectively. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Gyoza%20skin" title="Gyoza skin">Gyoza skin</a>, <a href="https://publications.waset.org/abstracts/search?q=sensory" title=" sensory"> sensory</a>, <a href="https://publications.waset.org/abstracts/search?q=soymilk%20residue" title=" soymilk residue"> soymilk residue</a>, <a href="https://publications.waset.org/abstracts/search?q=wheat%20flour" title=" wheat flour"> wheat flour</a> </p> <a href="https://publications.waset.org/abstracts/1611/utilization-of-soymilk-residue-for-wheat-flour-substitution-in-gyoza-skin" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/1611.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">401</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">43</span> Umbilical Epidermal Inclusion Cysts, a Rare Cause of Umbilical Mass: A Case Report and Review of Literature</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Christine%20Li">Christine Li</a>, <a href="https://publications.waset.org/abstracts/search?q=Amanda%20Robertson"> Amanda Robertson</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Epidermal inclusion cysts occur when epidermal cells are implanted in the dermis following trauma, or surgery. They are a rare cause of an umbilical mass, with very few cases previously reported following abdominal surgery. These lesions can present with a range of symptoms, including palpable mass, pain, redness, or discharge. This paper reports a case of an umbilical epidermal inclusion cyst in a 52-year-old female presenting with a six-week history of a painful, red umbilical lump on a background of two previous diagnostic laparoscopies. Abdominal computed tomography (CT) scans revealed non-specific soft tissue thickening in the umbilical region. This was successfully treated with complete excision of the lesion. Umbilical lumps are a common presentation but can represent a diagnostic challenge. The differential diagnosis should include an epidermal inclusion cyst, particularly in a patient who has had previous abdominal surgery, including laparoscopic surgery. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=epidermal%20inclusion%20cyst" title="epidermal inclusion cyst">epidermal inclusion cyst</a>, <a href="https://publications.waset.org/abstracts/search?q=laparoscopy" title=" laparoscopy"> laparoscopy</a>, <a href="https://publications.waset.org/abstracts/search?q=umbilical%20mass" title=" umbilical mass"> umbilical mass</a>, <a href="https://publications.waset.org/abstracts/search?q=umbilicus" title=" umbilicus"> umbilicus</a> </p> <a href="https://publications.waset.org/abstracts/138636/umbilical-epidermal-inclusion-cysts-a-rare-cause-of-umbilical-mass-a-case-report-and-review-of-literature" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/138636.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">42</span> Case Report: Ocular Helminth – In Unusual Site (Lens)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Chandra%20Shekhar%20Majumder">Chandra Shekhar Majumder</a>, <a href="https://publications.waset.org/abstracts/search?q=Shamsul%20Haque"> Shamsul Haque</a>, <a href="https://publications.waset.org/abstracts/search?q=Khondaker%20Anower%20Hossain"> Khondaker Anower Hossain</a>, <a href="https://publications.waset.org/abstracts/search?q=Rafiqul%20Islam"> Rafiqul Islam</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Introduction: Ocular helminths are parasites that infect the eye or its adnexa. They can be either motile worms or sessile worms that form cysts. These parasites require two hosts for their life cycle, a definite host (usually a human) and an intermediate host (usually an insect). While there have been reports of ocular helminths infecting various structures of the eye, including the anterior chamber and subconjunctival space, there is no previous record of such a case involving the lens. Research Aim: The aim of this case report is to present a rare case of ocular helminth infection in the lens and to contribute to the understanding of this unusual site of infection. Methodology: This study is a case report, presenting the details and findings of an 80-year-old retired policeman who presented with severe pain, redness, and vision loss in the left eye. The examination revealed the presence of a thread-like helminth in the lens. The data for this case report were collected through clinical examination and medical records of the patient. The findings were described and presented in a descriptive manner. No statistical analysis was conducted. Case report: An 80-year-old retired policeman attended the OPD, Faridpur Medical College Hospital with the complaints of severe pain, redness and gross dimness of vision of the left eye for 5 days. He had a history of diabetes mellitus and hypertension for 3 years. On examination, L/E visual acuity was PL only, moderate ciliary congestion, KP 2+, cells 2+ and posterior synechia from 5 to 7 O’clock position was found. Lens was opaque. A thread like helminth was found under the anterior of the lens. The worm was moving and changing its position during examination. On examination of R/E, visual acuity was 6/36 unaided, 6/18 with pinhole. There was lental opacity. Slit-lamp and fundus examination were within normal limit. Patient was admitted in Faridpur Medical College Hospital. Diabetes mellitus was controlled with insulin. ICCE with PI was done on the same day of admission under depomedrol coverage. The helminth was recovered from the lens. It was thread like, about 5 to 6 mm in length, 1 mm in width and pinkish in colour. The patient followed up after 7 days, VA was HM, mild ciliary congestion, few KPs and cells were present. Media was hazy due to vitreous opacity. The worm was sent to the department of Parasitology, NIPSOM, Dhaka for identification. Theoretical Importance: This case report contributes to the existing literature on ocular helminth infections by reporting a unique case involving the lens. It highlights the need for further research to understand the mechanism of entry of helminths in the lens. Conclusion: To the best of our knowledge, this is the first reported case of ocular helminth infection in the lens. The presence of the helminth in the lens raises interesting questions regarding its pathogenesis and entry mechanism. Further study and research are needed to explore these aspects. Ophthalmologists and parasitologists should be aware of the possibility of ocular helminth infections in unusual sites like the lens. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=helminth" title="helminth">helminth</a>, <a href="https://publications.waset.org/abstracts/search?q=lens" title=" lens"> lens</a>, <a href="https://publications.waset.org/abstracts/search?q=ocular" title=" ocular"> ocular</a>, <a href="https://publications.waset.org/abstracts/search?q=unusual" title=" unusual"> unusual</a> </p> <a href="https://publications.waset.org/abstracts/182026/case-report-ocular-helminth-in-unusual-site-lens" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/182026.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">41</span> Use of Green Coconut Pulp as Cream, Milk, Stabilizer and Emulsifier Replacer in Germinated Brown Rice Ice Cream</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Naruemon%20Prapasuwannakul">Naruemon Prapasuwannakul</a>, <a href="https://publications.waset.org/abstracts/search?q=Supitcha%20Boonchai"> Supitcha Boonchai</a>, <a href="https://publications.waset.org/abstracts/search?q=Nawapat%20Pengpengpit"> Nawapat Pengpengpit</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The aim of this study was to determine physicochemical and sensory properties of germinated brown rice ice cream as affected by replacement of cream, milk, stabilizer, and emulsifier with green coconut pulp. Five different formulations of ice cream were performed. Regular formulation of ice cream consisted of GBR juice, milk cream, milk powder, stabilizer, emulsifier, sucrose and salt. Replacing of cream, milk, stabilizer, and emulsifier with coconut pulp resulted in an increase in viscosity and overrun, but a decrease in hardness, melting rate, lightness (l*) and redness (a*). However, there was no significant difference among all formulations on any sensory attributes. The results also showed that the ice cream with replacement of coconut pulp contained less fat and protein than those of the regular ice cream. The findings suggested that green coconut pulp can be used as alternative ingredient to replace fat, milk stabilizer and emulsifier even in a high carbohydrate ice cream formulation. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=ice%20cream" title="ice cream">ice cream</a>, <a href="https://publications.waset.org/abstracts/search?q=germinated%20brown%20rice" title=" germinated brown rice"> germinated brown rice</a>, <a href="https://publications.waset.org/abstracts/search?q=coconut%20pulp" title=" coconut pulp"> coconut pulp</a>, <a href="https://publications.waset.org/abstracts/search?q=milk" title=" milk"> milk</a>, <a href="https://publications.waset.org/abstracts/search?q=cream" title=" cream"> cream</a> </p> <a href="https://publications.waset.org/abstracts/8201/use-of-green-coconut-pulp-as-cream-milk-stabilizer-and-emulsifier-replacer-in-germinated-brown-rice-ice-cream" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/8201.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">227</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">40</span> Physical Characteristics of Cookies Enriched with Microencapsulated Cherry Pomace Extract</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jovana%20Petrovi%C4%87">Jovana Petrović</a>, <a href="https://publications.waset.org/abstracts/search?q=Ivana%20Lon%C4%8Darevi%C4%87"> Ivana Lončarević</a>, <a href="https://publications.waset.org/abstracts/search?q=Vesna%20Tumbas%20%C5%A0aponjac"> Vesna Tumbas Šaponjac</a>, <a href="https://publications.waset.org/abstracts/search?q=Biljana%20Pajin"> Biljana Pajin</a>, <a href="https://publications.waset.org/abstracts/search?q=Danica%20Zari%C4%87"> Danica Zarić</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Pomace, a by-product from fruit processing industry is the potential source of valuable bioactive. Cookies are popular, ready to eat and low price foods; therefore, enrichment of these products is of great importance. In this work, bioactive compounds extracted from cherry pomace, encapsulated in soy and whey proteins, have been incorporated in cookies, replacing 10 (SP10 and WP10) and 15% of wheat flour (SP15 and WP15). Cookie geometry (diameter (D), thickness (T) and spread ratio (D/T)), cookie weight, cookie hardness and cookie surface colour were measured. Sensory characteristics are also examined. The results show that encapsulated cherry pomace bioactives have positively influenced the cookie mass. Diameter, redness (a* value) and cookie hardness increased. Sensory evaluation of cookies, revealed that up to 15% substitution of wheat flour with WP encapsulate produced acceptable cookies similar to the control (100% wheat flour) cookies. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cherry%20pomace" title="cherry pomace">cherry pomace</a>, <a href="https://publications.waset.org/abstracts/search?q=polyphenols" title=" polyphenols"> polyphenols</a>, <a href="https://publications.waset.org/abstracts/search?q=microencapsulation" title=" microencapsulation"> microencapsulation</a>, <a href="https://publications.waset.org/abstracts/search?q=cookies" title=" cookies"> cookies</a>, <a href="https://publications.waset.org/abstracts/search?q=physical%20characteristics" title=" physical characteristics"> physical characteristics</a> </p> <a href="https://publications.waset.org/abstracts/42288/physical-characteristics-of-cookies-enriched-with-microencapsulated-cherry-pomace-extract" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/42288.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">470</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">39</span> Potential Role of IL-1β in Synovial Fluid in Modulating Multiple Joint Tissue Pathologies Leading to Inflammation and Accelerating Cartilage Degeneration</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Priya%20Kulkarni">Priya Kulkarni</a>, <a href="https://publications.waset.org/abstracts/search?q=Soumya%20Koppikar"> Soumya Koppikar</a>, <a href="https://publications.waset.org/abstracts/search?q=Datta%20Shinde"> Datta Shinde</a>, <a href="https://publications.waset.org/abstracts/search?q=Shantanu%20Deshpande"> Shantanu Deshpande</a>, <a href="https://publications.waset.org/abstracts/search?q=Narendrakumar%20Wagh"> Narendrakumar Wagh</a>, <a href="https://publications.waset.org/abstracts/search?q=Abhay%20Harsulkar"> Abhay Harsulkar</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Osteoarthritis (OA) is associated with multiple and overlapping aetiologies. IL-1β is produced by stressed tissue and known to aggravate disease pathologies. We selected 10 patients with elevated IL-1β in their synovial fluids (SF). We hypothesized IL-1β as nodal-point connecting different pathologies. IL-1β was higher in all meniscal tear (MT) patients perhaps as the earliest response to injury. Since MT above age of 30 leads to OA in less than 5 years, it is attributed that IL-1β modulates OA pathology. Among all bilateral OA patients, an interesting case operated for Total-Knee-Replacement revealed differential cartilage degeneration demonstrating strong association with higher IL-1β. Symptoms like acute-pain, effusion and redness were correlated with higher IL-1β and NO (Nitric-oxide). However, higher IL-1β was also found without typical-inflammation characterized by infiltration of neutrophils and macrophages. Cultured synoviocytes responded to IL-1β by releasing NO. In conclusion, IL-1β in SF acquires central position influencing different OA pathologies and aetiologies. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=IL-1%CE%B2" title="IL-1β">IL-1β</a>, <a href="https://publications.waset.org/abstracts/search?q=meniscal%20tear" title=" meniscal tear"> meniscal tear</a>, <a href="https://publications.waset.org/abstracts/search?q=osteoarthritis" title=" osteoarthritis"> osteoarthritis</a>, <a href="https://publications.waset.org/abstracts/search?q=synovial%20fluid" title=" synovial fluid"> synovial fluid</a> </p> <a href="https://publications.waset.org/abstracts/6228/potential-role-of-il-1v-in-synovial-fluid-in-modulating-multiple-joint-tissue-pathologies-leading-to-inflammation-and-accelerating-cartilage-degeneration" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/6228.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">596</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">38</span> Efficacy of Microwave against Oryzaephilus Mercator Pest Infesting Dried Figs and Evaluation of the Product Color Changes Using an Image Processing Technique</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Reza%20Sadeghi">Reza Sadeghi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In this study, microwave heating was employed for controlling Oryzaephilus mercator. adults infesting stored Iranian dried fig. For this purpose, the dried fig samples were artificially infested with O. mercator and then heated in a microwave oven (2450 MHz) at the power outputs of 450, 720, and 900 W for 10, 20, 30, and 40 s, respectively. Subsequently, changes in the colors of the product samples under the effects of the varied microwave applications were investigated in terms of lightness (ΔL*), redness (Δa*), and yellowness (Δb*) using an image processing technique. The results revealed that both parameters of microwave power and exposure time had significant impacts on the pest mortality rates (p<0.01). In fact, a direct positive relationship was obtained between the mortality rate and microwave irradiation power. Complete mortality was achieved for the pest at the power of 900 W and exposure time of 40 s. The dried fig samples experienced fewer changes in their color parameters. Considering the successful pest control and acceptable changes in the product quality, microwave irradiation can be introduced as an appropriate alternative to chemical fumigants. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=colorimetric%20assay" title="colorimetric assay">colorimetric assay</a>, <a href="https://publications.waset.org/abstracts/search?q=microwave%20heating" title=" microwave heating"> microwave heating</a>, <a href="https://publications.waset.org/abstracts/search?q=Oryzaephilus%20mercator" title=" Oryzaephilus mercator"> Oryzaephilus mercator</a>, <a href="https://publications.waset.org/abstracts/search?q=mortality" title=" mortality"> mortality</a> </p> <a href="https://publications.waset.org/abstracts/170388/efficacy-of-microwave-against-oryzaephilus-mercator-pest-infesting-dried-figs-and-evaluation-of-the-product-color-changes-using-an-image-processing-technique" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/170388.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">88</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">37</span> Functional, Pasting and Colour Characteristics of OGI (A Fermented Maize Meal) as Affected by Stage of Moringa Seed Inclusion</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Olajide%20Emmanuel%20Adedeji">Olajide Emmanuel Adedeji</a>, <a href="https://publications.waset.org/abstracts/search?q=Olufunke%20O.%20Ezekiel"> Olufunke O. Ezekiel</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Moringa seed (20%) was incorporated into ogi (80%) at different stages in the flow line of ogi flour. Functional, pasting and L*a*b* colour characteristics of the samples were determined using standard methods. Loose and packed bulk densities ranged from 0.32 to 0.39 g/cm3 and 0.57 to 0.70 g/cm3 respectively. 100% ogi flour had the lowest values in both parameters. Water absorption and swelling capacities of the samples ranged from 0.89 to 1.80 ml/g and from 5.81 to 6.99 respectively. Pasting viscosity ranged from 870.33 RVU to 4660.67 RVU with the sample produced through the incorporation of full fat moringa seed flour during souring stage and 100% ogi flour having the least and highest values respectively. Stage of moringa seed inclusion also had effect on the trough, breakdown and final viscosity of the samples. The range of values obtained for these pasting parameters were 599.33-2940.00 RVU, 271.00-1720.67 RVU and 840.00-5451.67 RVU respectively. There was no significant difference (p≥ 0.05) in L*(a measure of whiteness) among the co fermented, blend of ogi and full fat moringa flours, blend of ogi and defatted moringa flour and 100% ogi flour samples. Low values were recorded for these samples in a* (measure of redness), b* (measure of yellowness) and colour intensity. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=stage%20of%20inclusion" title="stage of inclusion">stage of inclusion</a>, <a href="https://publications.waset.org/abstracts/search?q=functional%20property" title=" functional property"> functional property</a>, <a href="https://publications.waset.org/abstracts/search?q=ogi" title=" ogi"> ogi</a>, <a href="https://publications.waset.org/abstracts/search?q=moringa%20seed" title=" moringa seed"> moringa seed</a> </p> <a href="https://publications.waset.org/abstracts/26583/functional-pasting-and-colour-characteristics-of-ogi-a-fermented-maize-meal-as-affected-by-stage-of-moringa-seed-inclusion" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/26583.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">487</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">36</span> Qualitative Characteristics of Meat from Lambs Fed Hydrolyzed Sugarcane</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=V.%20Endo">V. Endo</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20G.%20Silva%20Sobrinho"> A. G. Silva Sobrinho</a>, <a href="https://publications.waset.org/abstracts/search?q=F.%20A.%20Almeida"> F. A. Almeida</a>, <a href="https://publications.waset.org/abstracts/search?q=N.%20L.%20L.%20Lima"> N. L. L. Lima</a>, <a href="https://publications.waset.org/abstracts/search?q=G.%20M.%20Manzi"> G. M. Manzi</a>, <a href="https://publications.waset.org/abstracts/search?q=L.%20G.%20A.%20Cirne"> L. G. A. Cirne</a>, <a href="https://publications.waset.org/abstracts/search?q=N.%20M.%20B.%20L.%20Zeola"> N. M. B. L. Zeola</a> </p> <p class="card-text"><strong>Abstract:</strong></p> We used 24 Ile de France lambs, weighing between 15 and 32 kg (BW). Treatments were supplemented with concentrate: “in nature” sugarcane (IN), sugarcane hydrolyzed using 0.6% calcium oxide (CaO) under aerobic condition (AER), and sugarcane hydrolyzed using 0.6% CaO under anaerobic condition (ANA), constituting a completely randomized design with eight repetitions per treatment. Lambs were housed in individual stalls and fed into the through, allowing 10% of leftovers. Lambs were slaughtered when body weight reached 32 kg. The following parameters were determined on Longissimus lumborum muscle of hot and cold carcasses: pH and color, 45 minutes and 24 hours after slaughtering. Qualitative analysis of the meat were performed in the loins, water-holding capacity (WHC), cooking loss (CL), and shear force (SF). We used a completely randomized design with three treatments and eight repetitions. Means were compared by Tukey test at 5% significance. A higher value for redness (a*) 45 minutes after slaughter (10.48) was found for lambs fed sugarcane hydrolyzed under anaerobic conditions. The other qualitative characteristics of meat were not affected by treatments (P >0.05). The comparison of meat quality resulting from the treatments shows that it is possible to feed in nature sugarcane to lambs, thus waiving hydrolyses process and the spending with alkalizing agent. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=oxide" title="oxide">oxide</a>, <a href="https://publications.waset.org/abstracts/search?q=hydrolysis" title=" hydrolysis"> hydrolysis</a>, <a href="https://publications.waset.org/abstracts/search?q=meat%20quality" title=" meat quality"> meat quality</a>, <a href="https://publications.waset.org/abstracts/search?q=pH" title=" pH"> pH</a> </p> <a href="https://publications.waset.org/abstracts/6261/qualitative-characteristics-of-meat-from-lambs-fed-hydrolyzed-sugarcane" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/6261.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">563</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">35</span> Effects of Some Legume Flours and Gums on Some Properties of Turkish Noodle</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=K%C3%BCbra%20Akta%C5%9F">Kübra Aktaş</a>, <a href="https://publications.waset.org/abstracts/search?q=Nermin%20Bilgi%C3%A7li"> Nermin Bilgiçli</a>, <a href="https://publications.waset.org/abstracts/search?q=Tayyibe%20Erten"> Tayyibe Erten</a>, <a href="https://publications.waset.org/abstracts/search?q=Perihan%20K%C3%BCbra%20%C3%87i%C3%A7ek"> Perihan Kübra Çiçek</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In this research, different wheat-legume flour blends were used in Turkish noodle preparation with the aid of some gums (xanthan and guar). Chickpea, common bean and soy flours were used in noodle formulation at 20% level with and without gum (1%) addition. Some physical, chemical and sensory properties of noodles were determined. Water uptake, volume increase and cooking loss values of the noodles changed between 92.03-116.37%, 125.0-187.23% and 4.88-8.10%, respectively. Xanthan or guar gam addition decreased cooking loss values of legume fortified noodles. Both legume flour and gum addition significantly (p<0.05) affected the color values of the noodles. The lowest lightness (L*), redness (a*) and the highest yellowness (b*) values were obtained with soy flour usage in noodle formulation. Protein and ash values of noodles ranged between 15.14 and 21.82%; 1.62 and 2.50%, respectively, and the highest values were obtained with soy flour usage in noodle formulation. As a result of sensory evaluation, noodles containing chickpea flour and guar gum were rated with higher taste, odor, appearance and texture scores compared to other noodle samples. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=noodle" title="noodle">noodle</a>, <a href="https://publications.waset.org/abstracts/search?q=legume" title=" legume"> legume</a>, <a href="https://publications.waset.org/abstracts/search?q=soy" title=" soy"> soy</a>, <a href="https://publications.waset.org/abstracts/search?q=chickpea" title=" chickpea"> chickpea</a>, <a href="https://publications.waset.org/abstracts/search?q=common%20bean" title=" common bean"> common bean</a>, <a href="https://publications.waset.org/abstracts/search?q=gum" title=" gum"> gum</a> </p> <a href="https://publications.waset.org/abstracts/7711/effects-of-some-legume-flours-and-gums-on-some-properties-of-turkish-noodle" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/7711.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">382</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">34</span> Possibilities of Using Chia Seeds in Fermented Beverages Made from Mare’s and Cow’s Milk</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Nancy%20Mahmoud">Nancy Mahmoud</a>, <a href="https://publications.waset.org/abstracts/search?q=Joanna%20Teichert"> Joanna Teichert</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Nowadays, fermented milk containing probiotic microorganisms is fundamental to human health. The changes in the properties of fermented milk during storage influence the quality and consumer acceptability. This study aimed to evaluate the effect of 1.5 % of chia seeds on the chemical, physical and sensory properties of fermented cow’s and mare’s milk for two weeks at 4°C. The results showed that the pH of cow’s milk drops significantly at the 2nd hour, but mare's milk drops significantly at the 6th hour. The acidity of both types of milk increased as the storage time progressed. Adding chia seeds increased firmness significantly and improved color and consistency. A decrease in brightness (L*), an increase in redness (a*), and yellowness (b*) during storage were observed. Our study showed that the chia seeds have more effect on reducing the brightness of fermented mare milk than fermented cow milk. Analysis of taste and smell parameters showed that after adding chia seeds, the scores changed and became much higher. The sour taste of fermented milk had reduced this positively affected the acceptance of the product. Chia seeds induced beneficial effects on sensory outcomes and enhanced physiochemical properties. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=mare%20milk" title="mare milk">mare milk</a>, <a href="https://publications.waset.org/abstracts/search?q=cow%20milk" title=" cow milk"> cow milk</a>, <a href="https://publications.waset.org/abstracts/search?q=feremnted%20milk" title=" feremnted milk"> feremnted milk</a>, <a href="https://publications.waset.org/abstracts/search?q=kefir" title=" kefir"> kefir</a>, <a href="https://publications.waset.org/abstracts/search?q=koumiss" title=" koumiss"> koumiss</a> </p> <a href="https://publications.waset.org/abstracts/163677/possibilities-of-using-chia-seeds-in-fermented-beverages-made-from-mares-and-cows-milk" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/163677.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">98</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">33</span> Telomere Length Genetics: Biomarker of Early Age Metabolic Activities and Oxidative Impact in Broiler Chicken (Gallus gallus domesticus)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Kazeem%20Ajasa%20Badmus">Kazeem Ajasa Badmus</a>, <a href="https://publications.waset.org/abstracts/search?q=Zulkifli%20Idrus"> Zulkifli Idrus</a>, <a href="https://publications.waset.org/abstracts/search?q=Goh%20Yong%20Meng"> Goh Yong Meng</a>, <a href="https://publications.waset.org/abstracts/search?q=Kamalludin%20Mamat-Hamidi"> Kamalludin Mamat-Hamidi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study was aimed at evaluating the roles played by early age in performance, organs weights, meat quality traits, and telomere length integrity. One hundred male Cobb 500® broiler chickens were grouped into ten replicates of ten chickens each. Growth performance, measurement of telomere length, weights of organs, and meat quality traits were determined on days 14, 28, and 42 of the experiment. There were significant (p < 0.05) differences obtained in the chicken growth performance across ages. Telomere length of blood, muscle, liver, and heart on day 14 were significantly (p < 0.05) shorter than telomere length obtained on days 28 and 42 of the age. Weights of organs on day 14 were significantly (p < 0.05) higher than those obtained on days 28 and 42. In this study, birds slaughtered on day 14 presented the highest (p < 0.05) pH, drip loss, redness, and yellowness. They, however, showed lower (p < 0.05) cooking loss, shear force, and lightness. There was a significant association between age, telomere length, and meat quality traits. It is therefore concluded that telomere length attrition is associated with early age metabolic activities and could be used to measure chicks' welfare. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=age" title="age">age</a>, <a href="https://publications.waset.org/abstracts/search?q=telomere%20length" title=" telomere length"> telomere length</a>, <a href="https://publications.waset.org/abstracts/search?q=organ%20weights" title=" organ weights"> organ weights</a>, <a href="https://publications.waset.org/abstracts/search?q=meat%20quality" title=" meat quality"> meat quality</a> </p> <a href="https://publications.waset.org/abstracts/146027/telomere-length-genetics-biomarker-of-early-age-metabolic-activities-and-oxidative-impact-in-broiler-chicken-gallus-gallus-domesticus" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/146027.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">98</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">32</span> Case Report: Ocular Helminth - In Unusual Site (Lens)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Chandra%20Shekhar%20Majumder">Chandra Shekhar Majumder</a>, <a href="https://publications.waset.org/abstracts/search?q=Md.%20Shamsul%20Haque"> Md. Shamsul Haque</a>, <a href="https://publications.waset.org/abstracts/search?q=Khondaker%20Anower%20Hossain"> Khondaker Anower Hossain</a>, <a href="https://publications.waset.org/abstracts/search?q=Md.%20Rafiqul%20Islam"> Md. Rafiqul Islam</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Introduction: Ocular helminths are parasites that infect the eye or its adnexa. They can be either motile worms or sessile worms that form cysts. These parasites require two hosts for their life cycle, a definite host (usually a human) and an intermediate host (usually an insect). While there have been reports of ocular helminths infecting various structures of the eye, including the anterior chamber and subconjunctival space, there is no previous record of such a case involving the lens. Research Aim: The aim of this case report is to present a rare case of ocular helminth infection in the lens and to contribute to the understanding of this unusual site of infection. Methodology: This study is a case report, presenting the details and findings of an 80-year-old retired policeman who presented with severe pain, redness, and vision loss in the left eye. The patient had a history of diabetes mellitus and hypertension. The examination revealed the presence of a thread-like helminth in the lens. The patient underwent treatment and follow-up, and the helminth specimen was sent for identification to the department of Parasitology. Case report: An 80-year-old retired policeman attended the OPD, Faridpur Medical College Hospital with the complaints of severe pain, redness and gross dimness of vision of the left eye for 5 days. He had a history of diabetes mellitus and hypertension for 3 years. On examination, L/E visual acuity was PL only, moderate ciliary congestion, KP 2+, cells 2+ and posterior synechia from 5 to 7 O’clock position was found. Lens was opaque. A thread like helminth was found under the anterior of the lens. The worm was moving and changing its position during examination. On examination of R/E, visual acuity was 6/36 unaided, 6/18 with pinhole. There was lental opacity. Slit-lamp and fundus examination were within normal limit. Patient was admitted in Faridpur Medical College Hospital. Diabetes mellitus was controlled with insulin. ICCE with PI was done on the same day of admission under depomedrol coverage. The helminth was recovered from the lens. It was thread like, about 5 to 6 mm in length, 1 mm in width and pinkish in colour. The patient followed up after 7 days, VA was HM, mild ciliary congestion, few KPs and cells were present. Media was hazy due to vitreous opacity. The worm was sent to the department of Parasitology, NIPSOM, Dhaka for identification. Findings: The findings of this case report highlight the presence of a helminth in the lens, which has not been previously reported. The helminth was successfully removed from the lens, but the patient experienced complications such as anterior uveitis and vitreous opacity. The exact mechanism by which the helminth enters the lens remains unclear. Theoretical Importance: This case report contributes to the existing literature on ocular helminth infections by reporting a unique case involving the lens. It highlights the need for further research to understand the pathogenesis and mechanism of entry of helminths in the lens. Data Collection and Analysis Procedures: The data for this case report were collected through clinical examination and medical records of the patient. The findings were described and presented in a descriptive manner. No statistical analysis was conducted. Question Addressed: This case report addresses the question of whether ocular helminth infections can occur in the lens, which has not been previously reported. Conclusion: To the best of our knowledge, this is the first reported case of ocular helminth infection in the lens. The presence of the helminth in the lens raises interesting questions regarding its pathogenesis and entry mechanism. Further study and research are needed to explore these aspects. Ophthalmologists and parasitologists should be aware of the possibility of ocular helminth infections in unusual sites like the lens. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=ocular" title="ocular">ocular</a>, <a href="https://publications.waset.org/abstracts/search?q=helminth" title=" helminth"> helminth</a>, <a href="https://publications.waset.org/abstracts/search?q=unsual%20site" title=" unsual site"> unsual site</a>, <a href="https://publications.waset.org/abstracts/search?q=lens" title=" lens"> lens</a> </p> <a href="https://publications.waset.org/abstracts/176796/case-report-ocular-helminth-in-unusual-site-lens" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/176796.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">66</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">31</span> Comparative Analysis of Pet-parent Reported Pruritic Symptoms in Cats: Data from Social Media Listening and Surveys Similar</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Georgina%20Cherry">Georgina Cherry</a>, <a href="https://publications.waset.org/abstracts/search?q=Taranpreet%20Rai"> Taranpreet Rai</a>, <a href="https://publications.waset.org/abstracts/search?q=Luke%20Boyden"> Luke Boyden</a>, <a href="https://publications.waset.org/abstracts/search?q=Sitira%20Williams"> Sitira Williams</a>, <a href="https://publications.waset.org/abstracts/search?q=Andrea%20Wright"> Andrea Wright</a>, <a href="https://publications.waset.org/abstracts/search?q=Richard%20Brown"> Richard Brown</a>, <a href="https://publications.waset.org/abstracts/search?q=Viva%20Chu"> Viva Chu</a>, <a href="https://publications.waset.org/abstracts/search?q=Alasdair%20Cook"> Alasdair Cook</a>, <a href="https://publications.waset.org/abstracts/search?q=Kevin%20Wells"> Kevin Wells</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Estimating population-level burden, abilities of pet-parents to identify disease and demand for veterinary services worldwide is challenging. The purpose of this study is to compare a feline pruritus survey with social media listening (SML) data discussing this condition. Surveys are expensive and labour intensive to analyse, but SML data is freeform and requires careful filtering for relevancy. This study considers data from a survey of owner-observed symptoms of 156 pruritic cats conducted using Pet Parade® and SML posts collected through web-scraping to gain insights into the characterisation and management of feline pruritus. SML posts meeting a feline body area, behaviour and symptom were captured and reviewed for relevance representing 1299 public posts collected from 2021 to 2023. The survey involved 1067 pet-parents who reported on pruritic symptoms in their cats. Among the observed cats, approximately 18.37% (n=196) exhibited at least one symptom. The most frequently reported symptoms were hair loss (9.2%), bald spots (7.3%) and infection, crusting, scaling, redness, scabbing, scaling, or bumpy skin (8.2%). Notably, bald spots were the primary symptom reported for short-haired cats, while other symptoms were more prevalent in medium and long-haired cats. Affected body areas, according to pet-parents, were primarily the head, face, chin, neck (27%), and the top of the body, along the spine (22%). 35% of all cats displayed excessive behaviours consistent with pruritic skin disease. Interestingly, 27% of these cats were perceived as non-symptomatic by their owners, suggesting an under-identification of itch-related signs. Furthermore, a significant proportion of symptomatic cats did not receive any skin disease medication, whether prescribed or over the counter (n=41). These findings indicate a higher incidence of pruritic skin disease in cats than recognized by pet owners, potentially leading to a lack of medical intervention for clinically symptomatic cases. The comparison between the survey and social media listening data revealed bald spots were reported in similar proportions in both datasets (25% in the survey and 28% in SML). Infection, crusting, scaling, redness, scabbing, scaling, or bumpy skin accounted for 31% of symptoms in the survey, whereas it represented 53% of relevant SML posts (excluding bumpy skin). Abnormal licking or chewing behaviours were mentioned by pet-parents in 40% of SML posts compared to 38% in the survey. The consistency in the findings of these two disparate data sources, including a complete overlap in affected body areas for the top 80% of social media listening posts, indicates minimal biases in each method, as significant biases would likely yield divergent results. Therefore, the strong agreement across pruritic symptoms, affected body areas, and reported behaviours enhances our confidence in the reliability of the findings. Moreover, the small differences identified between the datasets underscore the valuable insights that arise from utilising multiple data sources. These variations provide additional depth in characterising and managing feline pruritus, allowing for more comprehensive understanding of the condition. By combining survey data and social media listening, researchers can obtain a nuanced perspective and capture a wider range of experiences and perspectives, supporting informed decision-making in veterinary practice. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=social%20media%20listening" title="social media listening">social media listening</a>, <a href="https://publications.waset.org/abstracts/search?q=feline%20pruritus" title=" feline pruritus"> feline pruritus</a>, <a href="https://publications.waset.org/abstracts/search?q=surveys" title=" surveys"> surveys</a>, <a href="https://publications.waset.org/abstracts/search?q=felines" title=" felines"> felines</a>, <a href="https://publications.waset.org/abstracts/search?q=cats" title=" cats"> cats</a>, <a href="https://publications.waset.org/abstracts/search?q=pet%20owners" title=" pet owners"> pet owners</a> </p> <a href="https://publications.waset.org/abstracts/167663/comparative-analysis-of-pet-parent-reported-pruritic-symptoms-in-cats-data-from-social-media-listening-and-surveys-similar" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/167663.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">127</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">30</span> Use of High Hydrostatic Pressure as an Alternative Preservation Method for Fresh Dates, Rutab</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Salah%20Mohammed%20Al-Eid">Salah Mohammed Al-Eid</a>, <a href="https://publications.waset.org/abstracts/search?q=Siddig%20Hussein%20Hamad"> Siddig Hussein Hamad</a>, <a href="https://publications.waset.org/abstracts/search?q=Fahad%20Mohammed%20Aljassas"> Fahad Mohammed Aljassas</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The effects of high hydrostatic pressure (HHP) treatments on microbial contamination, chemical and physical properties of fresh dates (Rutab stage) were studied. Khalas, Barhi and Hilali cultivars were treated at 200, 250, 300 and 350 MPa using HHP research apparatus. The objective of such treatments was to preserve fresh dates without adversely affecting its properties. Treating fresh dates at 300 MPa for 5 minutes at 40°C reduced microbial contamination in about 2.5 log cycles. Applying 250 MPa was enough to control Rutab contamination with molds, yeasts, and coliforms. Both treatments were enough to reduce Rutab microbial contamination to acceptable levels. HHP caused no significant effect on Rutab chemical properties (moisture, sugars, protein, pectin and acidity). However, a slight decrease in moisture contents due to HHP was observed. Rutab lightness (L*) significantly decreased due to the application of HHP. Only Rutab treated at 300 MPs gave lower redness (a*) values compared with an untreated sample. The effect of 300 MPa on increasing yellowness (b*) was observed for Barhi and Hilali but decreasing for Khalas. The hardness of all Rutab cultivars significantly decreased as a result of HHP application. In fact, the pressure applied at 300 MPa had an adverse effect on texture, which may limit its suitability for use in Rutab preservation. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=high%20hydrostatic%20pressure" title="high hydrostatic pressure">high hydrostatic pressure</a>, <a href="https://publications.waset.org/abstracts/search?q=fresh%20dates%20%28Rutab%29" title=" fresh dates (Rutab)"> fresh dates (Rutab)</a>, <a href="https://publications.waset.org/abstracts/search?q=microbial%20contamination" title=" microbial contamination"> microbial contamination</a>, <a href="https://publications.waset.org/abstracts/search?q=color" title=" color"> color</a>, <a href="https://publications.waset.org/abstracts/search?q=texture" title=" texture"> texture</a> </p> <a href="https://publications.waset.org/abstracts/53774/use-of-high-hydrostatic-pressure-as-an-alternative-preservation-method-for-fresh-dates-rutab" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/53774.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">293</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">29</span> Physical Properties and Resistant Starch Content of Rice Flour Residues Hydrolyzed by α-Amylase</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Waranya%20Pongpaiboon">Waranya Pongpaiboon</a>, <a href="https://publications.waset.org/abstracts/search?q=Warangkana%20Srichamnong"> Warangkana Srichamnong</a>, <a href="https://publications.waset.org/abstracts/search?q=Supat%20Chaiyakul"> Supat Chaiyakul</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Enzymatic modification of rice flour can produce highly functional derivatives use in food industries. This study aimed to evaluate the physical properties and resistant starch content of rice flour residues hydrolyzed by α-amylase. Rice flour hydrolyzed by α-amylase (60 and 300 u/g) for 1, 24 and 48 hours were investigated. Increasing enzyme concentration and hydrolysis time resulted in decreased rice flour residue’s lightness (L*) but increased redness (a*) and yellowness (b*) of rice flour residues. The resistant starch content and peak viscosity increased when hydrolysis time increased. Pasting temperature, trough viscosity, breakdown, final viscosity, setback and peak time of the hydrolyzed flours were not significantly different (p>0.05). The morphology of native flour was smooth without observable pores and polygonal with sharp angles and edges. However, after hydrolysis, granules with a slightly rough and porous surface were observed and a rough and porous surface was increased with increasing hydrolyzed time. The X-ray diffraction patterns of native flour showed A-type configuration, which hydrolyzed flour showed almost 0% crystallinity indicated that both amorphous and crystalline structures of starch were simultaneously hydrolyzed by α-amylase. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=%CE%B1-Amylase" title="α-Amylase">α-Amylase</a>, <a href="https://publications.waset.org/abstracts/search?q=enzymatic%20hydrolysis" title=" enzymatic hydrolysis"> enzymatic hydrolysis</a>, <a href="https://publications.waset.org/abstracts/search?q=pasting%20properties" title=" pasting properties"> pasting properties</a>, <a href="https://publications.waset.org/abstracts/search?q=resistant%20starch" title=" resistant starch"> resistant starch</a> </p> <a href="https://publications.waset.org/abstracts/57645/physical-properties-and-resistant-starch-content-of-rice-flour-residues-hydrolyzed-by-a-amylase" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/57645.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">219</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">28</span> Effect of Pretreatment on Quality Parameters of Natural Convection Mixed-Mode Solar Dried Potato</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Kshanaprava%20Dhalsamant">Kshanaprava Dhalsamant</a>, <a href="https://publications.waset.org/abstracts/search?q=Punyadarshini%20P.%20Tripathy"> Punyadarshini P. Tripathy</a>, <a href="https://publications.waset.org/abstracts/search?q=Shanker%20L.%20Shrivastava"> Shanker L. Shrivastava</a> </p> <p class="card-text"><strong>Abstract:</strong></p> With present high global population, the need for rising food usage by minimizing food wastage and investment is highly necessary to achieve food security. The purpose of this study is to enlighten the effect of pre-drying treatment on rehydration, color, texture, nanohardness, microstructure and surface morphology of solar dried potato samples dried in the mixed-mode solar dryer. Locally bought potatoes were cleaned and cut into cylindrical pieces and pretreated with sodium metabisulfite (0.5%) for 10 min before placing them in natural convection solar dryer designed and developed in Indian Institute of Technology Kharagpur, India. Advanced quality characteristics were studied using Atomic Force Microscope (AFM), Scanning Electron Microscopy (SEM) and nanoindentation method, along with color, texture and water activity. The rehydration indices of solar dried potatoes were significantly biased by pretreatment followed by rehydration temperature. A lower redness index (a*) with a higher value of yellowness index (b*), chroma (C*) and hue angle (h*) were obtained for pretreated samples. Also, the average nanohardness (H) of untreated samples exhibited substantial lower value (18.46%) compared to pretreated samples. Additionally, a creep displacement of 43.27 nm during 20 s dwell time under constant load of 200 <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=pretreatment" title="pretreatment">pretreatment</a>, <a href="https://publications.waset.org/abstracts/search?q=nanohardness" title=" nanohardness"> nanohardness</a>, <a href="https://publications.waset.org/abstracts/search?q=microstructure" title=" microstructure"> microstructure</a>, <a href="https://publications.waset.org/abstracts/search?q=surface%20morphology" title=" surface morphology"> surface morphology</a> </p> <a href="https://publications.waset.org/abstracts/83034/effect-of-pretreatment-on-quality-parameters-of-natural-convection-mixed-mode-solar-dried-potato" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/83034.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">166</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">27</span> Carcass Characteristics and Qualities of Philippine White Mallard (Anas boschas L.) and Pekin (Anas platyrhynchos L.) Duck</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jerico%20M.%20Consolacion">Jerico M. Consolacion</a>, <a href="https://publications.waset.org/abstracts/search?q=Maria%20Cynthia%20R.%20Oliveros"> Maria Cynthia R. Oliveros </a> </p> <p class="card-text"><strong>Abstract:</strong></p> The Philippine White Mallard duck was compared with Pekin duck for potential meat production. A total of 50 ducklings were randomly assigned to five (5) pens per treatment after one month of brooding. Each pen containing five (5) ducks was considered as a replicate. The ducks were raised until 12 weeks of age and slaughtered at the end of the growing period. Meat from both breeds was analyzed. The data were subjected to the Independent-Sample T-test at 5% level of confidence. Results showed that post-mortem pH (0, 20 minutes, 50 minutes, 1 hour and 20 minutes, 1 hour and 50 minutes, and 24 hours ) did not differ significantly (P>0.05) between breeds. However, Pekin ducks (89.84±0.71) had a significantly higher water-holding capacity than Philippine White Mallard ducks (87.93±0.63) (P<0.05). Also, meat color (CIE L, a, b) revealed that no significant differences among the lightness, redness, and yellowness of the skin (breast) in both breeds (P>0.05) except for the yellowness of the lean muscles of the Pekin duck breast. Pekin duck meat (1.15±0.04) had significantly higher crude fat content than Philippine White Mallard (0.47±0.58). The study clearly showed that breed is a factor and provided some pronounced effects among the parameters. However, these results are considered as preliminary information on the meat quality of Philippine White Mallard duck. Hence, further studies are needed to understand and fully utilize it for meat production and develop different meat products from this breed. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=crude%20fat" title="crude fat">crude fat</a>, <a href="https://publications.waset.org/abstracts/search?q=meat%20color" title=" meat color"> meat color</a>, <a href="https://publications.waset.org/abstracts/search?q=meat%20pH" title=" meat pH"> meat pH</a>, <a href="https://publications.waset.org/abstracts/search?q=water-holding%20capacity" title=" water-holding capacity"> water-holding capacity</a> </p> <a href="https://publications.waset.org/abstracts/61059/carcass-characteristics-and-qualities-of-philippine-white-mallard-anas-boschas-l-and-pekin-anas-platyrhynchos-l-duck" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/61059.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">273</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">26</span> The Injection of a Freshly Manufactured Hyaluronan Fragment Promotes Healing of Chronic Wounds: A Clinical Study</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Dylan%20Treger">Dylan Treger</a>, <a href="https://publications.waset.org/abstracts/search?q=Lujia%20Zhang"> Lujia Zhang</a>, <a href="https://publications.waset.org/abstracts/search?q=Xiaoxiao%20Jia"> Xiaoxiao Jia</a>, <a href="https://publications.waset.org/abstracts/search?q=Jessica%20H.%20Hui"> Jessica H. Hui</a>, <a href="https://publications.waset.org/abstracts/search?q=Munkh-Amgalan%20Gantumur"> Munkh-Amgalan Gantumur</a>, <a href="https://publications.waset.org/abstracts/search?q=Mizhou%20Hui"> Mizhou Hui</a>, <a href="https://publications.waset.org/abstracts/search?q=Li%20Liu"> Li Liu</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Hyaluronic acid (HA) is involved in wound healing via inflammation, granulation, and re-epithelialization mechanisms. The poor physical properties of natural high-molecular-weight polymers limit their direct use in the medical field. In this clinical study, we investigated whether the local injection of a tissue-permeable 35 kDa HA fragment (HA35) could favor the healing process in patients with chronic wounds accompanied by neuropathic pain. The HA35 fragments were freshly manufactured by degradation of high-molecular-weight HA with bovine testis-derived hyaluronidase PH20. Twenty patients in this study had nonhealing wounds and wound-related pain for more than 3 months. Freshly produced HA35 was locally injected into healthy skin immediately surrounding chronic wounds once a day for 10 days. Wound-associated pain and the degree of wound healing were evaluated. The injection of HA35 relieved the pain associated with chronic wounds in 24 hours. HA35 treatment significantly promoted the healing of chronic wounds, including expanded fresh granulation tissue on the wounds; reduced darkness or redness, dryness, and damaged areas on the surface of the skin surrounding the wounds; and decreased the size of the wound area. It can be concluded that the topical injection of tissue-permeable HA35 around chronic wounds has great potential to promote wound healing. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=35%20kDa%20hyaluronan%20fragment%20HA35" title="35 kDa hyaluronan fragment HA35">35 kDa hyaluronan fragment HA35</a>, <a href="https://publications.waset.org/abstracts/search?q=chronic%20wound" title=" chronic wound"> chronic wound</a>, <a href="https://publications.waset.org/abstracts/search?q=wound%20healing" title=" wound healing"> wound healing</a>, <a href="https://publications.waset.org/abstracts/search?q=tissue%20permeability" title=" tissue permeability"> tissue permeability</a> </p> <a href="https://publications.waset.org/abstracts/175416/the-injection-of-a-freshly-manufactured-hyaluronan-fragment-promotes-healing-of-chronic-wounds-a-clinical-study" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/175416.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">166</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">25</span> Effects of the Tomato Pomace Oil Extract on Physical and Antioxidant Properties of Gelatin Films</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=N.%20Jirukkakul">N. Jirukkakul</a>, <a href="https://publications.waset.org/abstracts/search?q=J.%20Sodtipinta"> J. Sodtipinta</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Tomatoes are widely consumed as fresh and processed products through the manufacturing industry. Therefore, tomato pomace is generated as a by-product accounting for about 5-13% of the whole tomato. Antioxidants still remain in tomato pomace and extraction of tomato oil may useful in edible film production. The edible film solution was prepared by mixing gelatin (2, 4 and 6%) with the distilled water and heating at 40oC for 30 min. Effect of tomato pomace oil was evaluated at 0, 0.5 and 1%. Film solution was poured in plate and dried overnight at 40oC before determining the physical properties, which are tensile strength, moisture content, color, solubility, and swelling power. The results showed that an increase gelatin concentration caused increasing of tensile strength, moisture content, solubility and swelling power. The edible film with tomato pomace oil extract appeared as the rough film with oil droplet dispersion. The addition of tomato pomace oil extract caused an increase in lightness, redness and yellowness, while tensile strength, moisture content, and solubility were decreased. Film with tomato pomace oil extract at 0.5 and 1% exhibited antioxidant properties but those properties were not significantly different (p<0.05) between film incorporated with tomato pomace oil extract 0.5 and 1%. The suitable condition for film production in this study, 4% of gelatin and 0.5% of tomato pomace oil extract, was selected for protecting oxidation of palm oil. At 15 days of the storage period, the palm oil which covered by gelatin film with tomato pomace oil extract had 22.45 milliequivalents/kg of peroxide value (PV), while, the palm oil which covered by polypropylene film and control had 24.79 and 26.67 milliequivalents/kg, respectively. Therefore, incorporation of tomato pomace oil extract in gelatin film was able to protect the oxidation of food products with high fat content. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antioxidant" title="antioxidant">antioxidant</a>, <a href="https://publications.waset.org/abstracts/search?q=gelatin%20films" title=" gelatin films"> gelatin films</a>, <a href="https://publications.waset.org/abstracts/search?q=physical%20properties" title=" physical properties"> physical properties</a>, <a href="https://publications.waset.org/abstracts/search?q=tomato%20oil%20extract" title=" tomato oil extract"> tomato oil extract</a> </p> <a href="https://publications.waset.org/abstracts/54916/effects-of-the-tomato-pomace-oil-extract-on-physical-and-antioxidant-properties-of-gelatin-films" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/54916.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">280</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">24</span> Free Secondary Education in Tanzania: Prospects, Challenges, and Proposals</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Yazidu%20Saidi%20Mbalamula">Yazidu Saidi Mbalamula</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Free Basic Education (FBE) policy implementation in Secondary Schools has been one of thrilled undertaking both to the government and household in Tanzania. On the one hand, the government has achieved citizenry acceptance to responsibility and accountability, and on the other hand, the household has been relieved from social costs that were unbearable and deprived many Tanzanians access to basic education and secondary education in particular. Specifically, this study presents a descriptive survey conducted in two districts of Kagera region located at the northern part of Tanzania. Three objectives were pursued to identify achievements realized and challenges in the FBE implementation, and also stakeholders’ proposals were explored on how to improve FBE implementation. A sample of 91 respondents, including school managers, teachers, students, and parents, were involved in the study. Both questionnaires and interviews were used whereby the quantitative data were analyzed using Statistical Package for Social Sciences (SPSS), and content analysis was used to analyze the qualitative data. The results show that implementation of free education policy in secondary schools had far positive impact on the improvement of school management, school attendance, reduced school drop-out, reduced parents-school managers conflicts, and increased enrollment rates. Notwithstanding that, the political machinery remains instrumental to instigate policy reforms in education sector. Nevertheless, the alienating interests of politibureau, often top-down and blanketed by superficial government redness, can hardly be feasible to wield such huge programme given staggering stakeholders’ awareness of the actual requirements and unlatching resources to back up policy implementation. The study recommends that further studies on stakeholders’ conceptions on the FBE and equity of financing of basic education in Tanzania. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=capitation%20grant" title="capitation grant">capitation grant</a>, <a href="https://publications.waset.org/abstracts/search?q=CCM" title=" CCM"> CCM</a>, <a href="https://publications.waset.org/abstracts/search?q=free%20basic%20education" title=" free basic education"> free basic education</a>, <a href="https://publications.waset.org/abstracts/search?q=kagera" title=" kagera"> kagera</a>, <a href="https://publications.waset.org/abstracts/search?q=education%20policy" title=" education policy"> education policy</a> </p> <a href="https://publications.waset.org/abstracts/159152/free-secondary-education-in-tanzania-prospects-challenges-and-proposals" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/159152.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">72</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">23</span> Effect of Dietary Graded Levels of L-Theanine on Growth Performance, Carcass Traits, Meat Quality, and Immune Response of Broilers</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Muhammad%20Saeed">Muhammad Saeed</a>, <a href="https://publications.waset.org/abstracts/search?q=Sun%20Chao"> Sun Chao</a> </p> <p class="card-text"><strong>Abstract:</strong></p> L-theanine is water soluble non-proteinous amino acid found in green tea leaves. Despite the availability of abundant literature on green tea, studies on the use of L-theanine as an additive in animals especially broilers are scanty. The objective of this study was to evaluate the effectiveness of different dietary levels of L-theanine on growth performance, meat quality, growth, immune response and blood chemistry in broilers. A total of 400 day-old chicks were randomly divided into four treatment groups (A, B, C, and D) using a complete randomized design. Treatments were as follows: A; control (basal diet), B; basal diet+100 mg L-theanine / kg diet, C; basal diet+ 200 mg L-theanine / kg diet, and D; basal diet+ 300 mg L-theanine / kg diet. Results revealed that intermediate level of L-theanine (200 mg/ kg diet, group C) showed better results in terms of BWG, FC, and FCR compared with control and other L-theanine levels. The live weight eviscerated weight and gizzard weight was higher in all L-theanine levels as compared to that of the control group. The heaviest (P > 0.05) spleen and bursa were found in group C (200 mg L-theanine / kg diet). Analysis of meat colors according to yellowness (b*), redness (a*), and lightness (L*) showed significantly higher values of a* and b* in L-theanine groups. Supplementing broiler diet with L-theanine minimized (P=0.02) total cholesterol contents in serum. Further analysis revealed , lower mRNA expression of TNF-α and IL-6 in thymus and IFN- γ and IL-2 in spleen was observed in L-theanine group It is concluded that supplementation of L-theanine at 200mg/kg diet showed better results in terms of performance and it could be utilized as a natural feed additive alternative to antibiotics to improve overall performance of broilers. Increasing the levels up to 300 mg L-theanine /kg diet may has deleterious effects on performance and other health aspects. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=blood%20chemistry" title="blood chemistry">blood chemistry</a>, <a href="https://publications.waset.org/abstracts/search?q=broilers%20growth" title=" broilers growth"> broilers growth</a>, <a href="https://publications.waset.org/abstracts/search?q=L-theanine" title=" L-theanine"> L-theanine</a>, <a href="https://publications.waset.org/abstracts/search?q=meat%20quality" title=" meat quality "> meat quality </a> </p> <a href="https://publications.waset.org/abstracts/86270/effect-of-dietary-graded-levels-of-l-theanine-on-growth-performance-carcass-traits-meat-quality-and-immune-response-of-broilers" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/86270.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">252</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">22</span> Preliminary Assessment for Protective Effect of Rhodiola rosea in Chemically Induced Ulcerative Colitis</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Santram%20Lodhi">Santram Lodhi</a>, <a href="https://publications.waset.org/abstracts/search?q=Alok%20Pal%20Jain"> Alok Pal Jain</a>, <a href="https://publications.waset.org/abstracts/search?q=Awesh%20K.%20Yadav"> Awesh K. Yadav</a>, <a href="https://publications.waset.org/abstracts/search?q=Gopal%20Rai"> Gopal Rai</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Rhodiola rosea L. (Crassulaceae) is commonly known as golden root or rose root. It is a perennial herbaceous plant and most investigated species of the genus Rhodiola. Rhodiola rosea contains flavonoids, terpenoids, phenylpropanoid glycosides and phenylethanol derivatives in the roots of the plant. The objective of present study was to investigate the protective effect of hydroalcoholic extract from Rhodiola rosea roots in DSS induced colitis in mice. The ulcerative colitis was induced by DSS (3%, w/v) in mice and estimated weight loss and stool consistency. Various parameters including Colon length, spleen weights and ulcer index were also measured. The histological observations were observed by H&E staining. Effect of hydroalcoholic extract on various antioxidant parameter of rat colon such as tissue myeloperoxidase (MPO), reduced GSH, SOD concentrations and lipid peroxidation were determined. Pro-inflammatory mediators, such as tumour necrosis factor-α (TNF-α) and nitric oxide (NO) were determined by ELISA. In DSS induced group, mice body weight decreased gradually as compared to the control group. Redness and edema were observed in the colons intensely and scores representing inflammation in this group. The extract treated showed with tissue levels of TNF-α, IL-6 and MPO activity were significantly (p<0.05) increased. The mice treated with higher doses of hydroalcoholic extract (300 mg/kg) significantly reduced the activity compared with standard drug sulfasalazine (100 mg/kg. B.wt). Conclusion: Results of this study were suggested that the efficacy of hydroalcoholic extract, especially at the higher dose, was similar to that of standard drug, which concerned its potential application as a natural medicine for the treatment of ulcerative colitis. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=phenylpropanoid" title="phenylpropanoid">phenylpropanoid</a>, <a href="https://publications.waset.org/abstracts/search?q=Rhodiola%20rosea" title=" Rhodiola rosea"> Rhodiola rosea</a>, <a href="https://publications.waset.org/abstracts/search?q=sulfasalazin" title=" sulfasalazin"> sulfasalazin</a>, <a href="https://publications.waset.org/abstracts/search?q=ulcerative%20colitis" title=" ulcerative colitis"> ulcerative colitis</a> </p> <a href="https://publications.waset.org/abstracts/43974/preliminary-assessment-for-protective-effect-of-rhodiola-rosea-in-chemically-induced-ulcerative-colitis" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/43974.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">244</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">21</span> Technological Properties, in Vitro Starch Digestibility, and Antioxidant Activity of Gluten-Free Cakes Enriched With Prunus spinosa</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Elif%20Cakir">Elif Cakir</a>, <a href="https://publications.waset.org/abstracts/search?q=G%C3%B6rkem%20%C3%96z%C3%BClk%C3%BC"> Görkem Özülkü</a>, <a href="https://publications.waset.org/abstracts/search?q=Hatice%20Bekiro%C4%9Flu"> Hatice Bekiroğlu</a>, <a href="https://publications.waset.org/abstracts/search?q=Muhammet%20Arici"> Muhammet Arici</a>, <a href="https://publications.waset.org/abstracts/search?q=Osman%20Sa%C4%9Fdic"> Osman Sağdic</a> </p> <p class="card-text"><strong>Abstract:</strong></p> It is important to be able to formulate cakes with a wide consumption mass with gluten-free and high nutritional value ingredients to increase the consumption possibilities of people with limited nutrition opportunities. Although people do not prefer Prunus spinosa (PS)because of its sour taste and its use in the food industry is limited on a local scale, the potential of using PS, which is a naturally rich source of many micronutrients and bioactive compounds, in glutenfree cake production has been investigated. In this study, the potential of using PS, a natural wild fruit, in the production of functional gluten-free cakes was investigated. It was aimed to evaluate the effects of freeze-dried and powdered PS-enriched rice flour cakes on tech functionality, nutrition and eating quality. In terms of physicochemical properties, PS raises increased the ash, protein, and moisture values of the cakes. PS with high phenolic content, phenolic component content, and radical reducing power made by ABTS, FRAP, and DPPH techniques were higher in all samples than control, and the highest 4% PS was determined in cakes. In terms of the glycemic index (GI), which is an important feature of diet products, it was determined that the GI in cakes decreased by 86.30±1.04.75.05±1.16 and 69.38±1.21, respectively, with the increase in PS ratio. Except for the 1%, PS added sample, the increase in PS caused a decrease in specific volume, % porosity and increase in hardness, including 4 days of storage. PS increase decreased the L* and b* values and increased a* value and redness of the cake. Sensory liking of the cake samples containing PS was scored significantly (p<0.05) higher of control. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Prunus%20spinosa" title="Prunus spinosa">Prunus spinosa</a>, <a href="https://publications.waset.org/abstracts/search?q=gluten-free%20cake" title=" gluten-free cake"> gluten-free cake</a>, <a href="https://publications.waset.org/abstracts/search?q=antioxidant" title=" antioxidant"> antioxidant</a>, <a href="https://publications.waset.org/abstracts/search?q=phenolic" title=" phenolic"> phenolic</a>, <a href="https://publications.waset.org/abstracts/search?q=glycemic%20index" title=" glycemic index"> glycemic index</a> </p> <a href="https://publications.waset.org/abstracts/156988/technological-properties-in-vitro-starch-digestibility-and-antioxidant-activity-of-gluten-free-cakes-enriched-with-prunus-spinosa" class="btn btn-primary btn-sm">Procedia</a> <a 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