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ingredients</title> <meta name="description" content="Search results for: ingredients"> <meta name="keywords" content="ingredients"> <meta name="viewport" content="width=device-width, initial-scale=1, minimum-scale=1, maximum-scale=1, user-scalable=no"> <meta charset="utf-8"> <link href="https://cdn.waset.org/favicon.ico" type="image/x-icon" rel="shortcut icon"> <link href="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/css/bootstrap.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/plugins/fontawesome/css/all.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/css/site.css?v=150220211555" rel="stylesheet"> </head> <body> <header> <div class="container"> <nav class="navbar navbar-expand-lg navbar-light"> <a class="navbar-brand" href="https://waset.org"> <img src="https://cdn.waset.org/static/images/wasetc.png" alt="Open Science Research Excellence" title="Open Science Research Excellence" /> </a> <button class="d-block d-lg-none navbar-toggler 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id="custom-search-input"> <div class="input-group"> <i class="fas fa-search"></i> <input type="text" class="search-query" name="q" placeholder="Author, Title, Abstract, Keywords" value="ingredients"> <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> 373</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: ingredients</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">373</span> Toxic Ingredients Contained in Our Cosmetics</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=El%20Alia%20Boularas">El Alia Boularas</a>, <a href="https://publications.waset.org/abstracts/search?q=H.%20Bekkar"> H. Bekkar</a>, <a href="https://publications.waset.org/abstracts/search?q=H.%20Larachi"> H. Larachi</a>, <a href="https://publications.waset.org/abstracts/search?q=H.%20Rezk-kallah"> H. Rezk-kallah</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Introduction: Notwithstanding cosmetics are used in life every day, these products are not all innocuous and harmless, as they may contain ingredients responsible for allergic reactions and, possibly, for other health problems. Additionally, environmental pollution should be taken into account. Thus, it is time to investigate what is ‘hidden behind beauty’. Aims: 1.To investigate prevalence of 13 chemical ingredients in cosmetics being object of concern, which the Algerians use regularly. 2.To know the profile of questioned consumers and describe their opinion on cosmetics. Methods: The survey was carried out in year 2013 over a period of 3 months, among Algerian Internet users having an e-mail address or a Facebook account.The study investigated 13 chemical agents showing health and environmental problems, selected after analysis of the recent studies published on the subject, the lists of national and international regulatory references on chemical hazards, and querying the database Skin Deep presented by the Environmental Working Group. Results: 300 people distributed all over the Algerian territory participated in the survey, providing information about 731 cosmetics; 86% aged from 20 to 39 years, with a sex ratio=0,27. A percentage of 43% of the analyzed cosmetics contained at least one of the 13 toxic ingredients. The targeted ingredient that has been most frequently reported was ‘perfume’ followed by parabens and PEG.85% of the participants declared that cosmetics ‘can contain toxic substances’, 27% asserted that they verify regularly the list of ingredients when they buy cosmetics, 61% said that they try to avoid the toxic ingredients, among whom 24 % were more vigilant on the presence of parabens, 95% were in favour of the strengthening of the Algerian laws on cosmetics. Conclusion: The results of the survey provide the indication of a widespread presence of toxic chemical ingredients in personal care products that Algerians use daily. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Algerians%20consumers" title="Algerians consumers">Algerians consumers</a>, <a href="https://publications.waset.org/abstracts/search?q=cosmetics" title=" cosmetics"> cosmetics</a>, <a href="https://publications.waset.org/abstracts/search?q=survey" title=" survey"> survey</a>, <a href="https://publications.waset.org/abstracts/search?q=toxic%20ingredients" title=" toxic ingredients"> toxic ingredients</a> </p> <a href="https://publications.waset.org/abstracts/35943/toxic-ingredients-contained-in-our-cosmetics" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/35943.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">277</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">372</span> Artificial Steady-State-Based Nonlinear MPC for Wheeled Mobile Robot</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=M.%20H.%20Korayem">M. H. Korayem</a>, <a href="https://publications.waset.org/abstracts/search?q=Sh.%20Ameri"> Sh. Ameri</a>, <a href="https://publications.waset.org/abstracts/search?q=N.%20Yousefi%20Lademakhi"> N. Yousefi Lademakhi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> To ensure the stability of closed-loop nonlinear model predictive control (NMPC) within a finite horizon, there is a need for appropriate design terminal ingredients, which can be a time-consuming and challenging effort. Otherwise, in order to ensure the stability of the control system, it is necessary to consider an infinite predictive horizon. Increasing the prediction horizon increases computational demand and slows down the implementation of the method. In this study, a new technique has been proposed to ensure system stability without terminal ingredients. This technique has been employed in the design of the NMPC algorithm, leading to a reduction in the computational complexity of designing terminal ingredients and computational burden. The studied system is a wheeled mobile robot (WMR) subjected to non-holonomic constraints. Simulation has been investigated for two problems: trajectory tracking and adjustment mode. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=wheeled%20mobile%20robot" title="wheeled mobile robot">wheeled mobile robot</a>, <a href="https://publications.waset.org/abstracts/search?q=nonlinear%20model%20predictive%20control" title=" nonlinear model predictive control"> nonlinear model predictive control</a>, <a href="https://publications.waset.org/abstracts/search?q=stability" title=" stability"> stability</a>, <a href="https://publications.waset.org/abstracts/search?q=without%20terminal%20ingredients" title=" without terminal ingredients"> without terminal ingredients</a> </p> <a href="https://publications.waset.org/abstracts/175466/artificial-steady-state-based-nonlinear-mpc-for-wheeled-mobile-robot" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/175466.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">91</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">371</span> The Investigation of the Active Constituents, Danshen for Angiogenesis</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Liang%20Zhou">Liang Zhou</a>, <a href="https://publications.waset.org/abstracts/search?q=Xiaojing%20Zhu"> Xiaojing Zhu</a>, <a href="https://publications.waset.org/abstracts/search?q=Yin%20Lu"> Yin Lu</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Danshen can induce the angiogenesis in advanced ischemic heart disease while inhibiting the angiogenesis in cancer. Additionally, Danshen mainly contains two groups of ingredients: the hydrophilic phenolic acids (danshensu, caffeic acid and salvianolic acid B), and the lipophilic tanshinones (dihydrotanshinone I, tanshinone II A, and cryptotanshinone). The lipophilic tanshinones reduced the VEGF- and bFGF-induced proliferation of HUVECs in dose-dependent manner, but cannot perform in others. Conversely, caffeic acid and salvianolic acid B had the opposite effect. Danshensu inhibited the VEGF- and bFGF-induced migration of HUVECs, and others were not. Most of them interrupted the forming capillary-like structures of HUVECs, except the danshensu and caffeic acid. Oppositely, caffeic acid enhanced the ability of forming capillary-like structures of HUVECs. Ultimately, the lipophilic tanshinones, danshensu and salvianolic acid B inhibited the angiogenesis, whereas the caffeic acid induced the angiogenesis. These data provide useful information for the classification of ingredients of Danshen for angiogenesis. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=angiogenesis" title="angiogenesis">angiogenesis</a>, <a href="https://publications.waset.org/abstracts/search?q=Danshen" title=" Danshen"> Danshen</a>, <a href="https://publications.waset.org/abstracts/search?q=HUVECs" title=" HUVECs"> HUVECs</a>, <a href="https://publications.waset.org/abstracts/search?q=ingredients" title=" ingredients"> ingredients</a> </p> <a href="https://publications.waset.org/abstracts/2857/the-investigation-of-the-active-constituents-danshen-for-angiogenesis" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/2857.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">396</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">370</span> Pesticide Residue Determination on Cumin Plant (Nigella orientalis L.) with LC-MS/MS and GC-MS</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Nilda%20Ersoy">Nilda Ersoy</a>, <a href="https://publications.waset.org/abstracts/search?q=Sevin%C3%A7%20%C5%9Eener"> Sevinç Şener</a>, <a href="https://publications.waset.org/abstracts/search?q=Ay%C5%9Fe%20Yal%C3%A7%C4%B1n%20Elidemir"> Ayşe Yalçın Elidemir</a>, <a href="https://publications.waset.org/abstracts/search?q=Ebru%20Evcil"> Ebru Evcil</a>, <a href="https://publications.waset.org/abstracts/search?q=Erg%C3%BCn%20D%C3%B6%C4%9Fen"> Ergün Döğen</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In this study, pesticide residues were investigated in black cumin (Nigella orientalis L.) seeds grown in Turkey. GC-MS and LC-MS/MS analytical instruments are used in high precision when determining residue limits. A total of 100 pesticide active ingredients in LC-MS/MS devices have been performed in Nigella orientalis L. seeds samples. Also for the same aim, 103 pesticide active ingredients were analyzed in GC-MS. This study was conducted in 2012 and 2013. Sample residues were not found in detectable levels for two years. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=pesticide" title="pesticide">pesticide</a>, <a href="https://publications.waset.org/abstracts/search?q=residue" title=" residue"> residue</a>, <a href="https://publications.waset.org/abstracts/search?q=black%20cumin" title=" black cumin"> black cumin</a>, <a href="https://publications.waset.org/abstracts/search?q=Nigella%20orientalis%20L." title=" Nigella orientalis L."> Nigella orientalis L.</a> </p> <a href="https://publications.waset.org/abstracts/14955/pesticide-residue-determination-on-cumin-plant-nigella-orientalis-l-with-lc-msms-and-gc-ms" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/14955.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">392</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">369</span> Pesticide Residue Determination on Cumin Plant (Nigella orientalis L.) Grown through Agricultural Practices with LC-MS/MS and GC-MS</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Nilda%20Ersoy">Nilda Ersoy</a>, <a href="https://publications.waset.org/abstracts/search?q=Sevin%C3%A7%20%C5%9Eener"> Sevinç Şener</a>, <a href="https://publications.waset.org/abstracts/search?q=Ay%C5%9Fe%20Yal%C3%A7%C4%B1n%20Elidemir"> Ayşe Yalçın Elidemir</a>, <a href="https://publications.waset.org/abstracts/search?q=Ebru%20Evcil"> Ebru Evcil</a>, <a href="https://publications.waset.org/abstracts/search?q=Erg%C3%BCn%20D%C3%B6%C4%9Fen"> Ergün Döğen</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In this study, pesticide residues were investigated in black cumin (Nigella orientalis L.) seeds which grown in Turkey. GC-MS and LC-MS/MS analytical instruments are used in high precision, when determining residue limits. A total of 100 pesticide active ingredients in LC-MS/MS devices have been performed in Nigella orientalis L. seeds samples. Moreover, for same aim, 103 pesticide active ingredients were analyzed in GC-MS. This study conducted in 2012 and 2013. Samples residues were not found in detectable levels for two years. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=pesticide" title="pesticide">pesticide</a>, <a href="https://publications.waset.org/abstracts/search?q=residue" title=" residue"> residue</a>, <a href="https://publications.waset.org/abstracts/search?q=black%20cumin" title=" black cumin"> black cumin</a>, <a href="https://publications.waset.org/abstracts/search?q=Nigella%20orientalis%20L." title=" Nigella orientalis L."> Nigella orientalis L.</a> </p> <a href="https://publications.waset.org/abstracts/14753/pesticide-residue-determination-on-cumin-plant-nigella-orientalis-l-grown-through-agricultural-practices-with-lc-msms-and-gc-ms" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/14753.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">336</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">368</span> Assessment of Attractency of Bactrocera Zonata and Bactrocera dorsalis (Diptera:Tephritidae) to Different Biolure Phagostimulant-Mixtures</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Muhammad%20Dildar%20Gogi">Muhammad Dildar Gogi</a>, <a href="https://publications.waset.org/abstracts/search?q=Muhammad%20Jalal%20Arif"> Muhammad Jalal Arif</a>, <a href="https://publications.waset.org/abstracts/search?q=Muhammad%20Junaid%20Nisar"> Muhammad Junaid Nisar</a>, <a href="https://publications.waset.org/abstracts/search?q=Mubashir%20Iqbal"> Mubashir Iqbal</a>, <a href="https://publications.waset.org/abstracts/search?q=Waleed%20Afzal%20Naveed"> Waleed Afzal Naveed</a>, <a href="https://publications.waset.org/abstracts/search?q=Muhammad%20Ahsan%20Khan"> Muhammad Ahsan Khan</a>, <a href="https://publications.waset.org/abstracts/search?q=Ahmad%20Nawaz"> Ahmad Nawaz</a>, <a href="https://publications.waset.org/abstracts/search?q=Muhammad%20Sufian"> Muhammad Sufian</a>, <a href="https://publications.waset.org/abstracts/search?q=Muhammad%20Arshad"> Muhammad Arshad</a>, <a href="https://publications.waset.org/abstracts/search?q=Amna%20Jalal">Amna Jalal</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Fruit flies of Bactrocera genus cause heavy losses in fruits and vegetables globally and insecticide-application for their control creates issues of ecological backlash, environmental pollution, and food safety. There is need to explore alternatives and food-baits application is considered safe for the environment and effective for fruit fly management. Present experiment was carried out to assess the attractancy of five phagostimulant-Mixtures (PHS-Mix) prepared by mixing banana-squash, mulberry, protein-hydrolysate and molasses with some phagostimulant-lure sources including beef extract, fish extract, yeast, starch, rose oil, casein and cedar oil in five different ratios i.e., PHS-Mix-1 (1 part of all ingredients), PHS-Mix-2 (1 part of banana with 0.75 parts of all other ingredients), PHS-Mix-3 (1 part of banana with 0.5 parts of all other ingredients), PHS-Mix-4 (1 part of banana with 0.25 parts of all other ingredients) and PHS-Mix-5 (1 part of banana with 0.125 parts of all other ingredients). These were evaluated in comparison with a standard (GF-120). PHS-Mix-4 demonstrated 40.5±1.3-46.2±1.6% AI for satiated flies (class-II i.e., moderately attractive) and 59.5±2.0-68.6±3.0% AI for starved flies (class-III i.e., highly attractive) for both B. dorsalis and B. zonata in olfactometric study while the same exhibited 51.2±0.53% AI (class-III i.e., highly attractive) for B. zonata and 45.4±0.89% AI (class-II i.e., moderately attractive) for B. dorsalis in field study. PHS-Mix-1 proved non-attractive (class-I) and moderately attractive (class-II) phagostimulant in olfactometer and field studies, respectively. PHS-Mix-2 exhibited moderate attractiveness for starved lots in olfactometer and field-lot in field studies. PHS-Mix-5 proved non-attractive to starved and satiated lots of B. zonata and B. dorsalis females in olfactometer and field studies. Overall PHS-Mix-4 proved better phagostimulant-mixture followed by PHS-Mix-3 which was categorized as class-II (moderately attractive) phagostimulant for starved and satiated lots of female flies of both species in olfactometer and field studies; hence these can be exploited for fruit fly management. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=attractive%20index" title="attractive index">attractive index</a>, <a href="https://publications.waset.org/abstracts/search?q=field%20conditions" title=" field conditions"> field conditions</a>, <a href="https://publications.waset.org/abstracts/search?q=olfactometer" title=" olfactometer"> olfactometer</a>, <a href="https://publications.waset.org/abstracts/search?q=Tephritid%20flies" title=" Tephritid flies"> Tephritid flies</a> </p> <a href="https://publications.waset.org/abstracts/97306/assessment-of-attractency-of-bactrocera-zonata-and-bactrocera-dorsalis-dipteratephritidae-to-different-biolure-phagostimulant-mixtures" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/97306.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">249</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">367</span> Comparison of Overall Sensitivity of Meloidogyne incognita to Pure Cucurbitacins and Cucurbitacin-Containing Crude Extracts</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Zakheleni%20P.%20Dube">Zakheleni P. Dube</a>, <a href="https://publications.waset.org/abstracts/search?q=Phatu%20W.%20Mashela"> Phatu W. Mashela </a> </p> <p class="card-text"><strong>Abstract:</strong></p> The Curve-fitting Allelochemical Response Data (CARD) model had been adopted as a valuable tool in enhancing the understanding of the efficacy of cucurbitacin-containing phytonematicides on the suppression of nematodes. In most cases, for registration purposes, the active ingredients should be in purified form. Evidence in other phytonematicides suggested that purified active ingredients were less effective in suppression of nematodes. The objective of this study was to use CARD model to compare the overall sensitivities of Meloidogyne incognita J2 hatch, mobility and mortality to Nemarioc-AL phytonematicides, cucurbitacin A, Nemafric-BL phytonematicide and cucurbitacin B. Meloidogyne incognita eggs and J2 were exposed to 0.00, 0.50, 1.00, 1.50, 2.00, 2.50, 3.00, 3.50, 4.00, 4.50 and 5.00% of each phytonematicide, whereas in purified form the concentrations were 0.00, 0.25, 0.50, 0.75, 1.00, 1.25, 1.50, 1.75, 2.00, 2.25 and 2.50 μg.mL⁻¹. The exposure period to each concentration was 24-, 48- and 72-h. The overall sensitivities of J2 hatch to Nemarioc-AL phytonematicide, cucurbitacin A, Nemafric-BL phytonematicide and cucurbitacin B were 1, 30, 5 and 2 units, respectively, whereas J2 mobiltity were 3, 17, 3 and 6 units, respectively. For J2 mortality overall sensitivities to Nemarioc-AL phytonematicide, cucurbitacin A, Nemafric-BL phytonematicide and cucurbitacin B were 2, 4, 1 and 4 units, respectively. In conclusion, the two crude extracts, Nemarioc-AL and Nemafric-BL phytonematicides were generally more potent to M. incognita compared to their pure active ingredients. The crude plant extract preparation is easy, and they could be an ideal tactic for the management of nematodes in resource poor farming communities. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Botanicals" title="Botanicals">Botanicals</a>, <a href="https://publications.waset.org/abstracts/search?q=cucumin" title=" cucumin"> cucumin</a>, <a href="https://publications.waset.org/abstracts/search?q=leptodermin" title=" leptodermin"> leptodermin</a>, <a href="https://publications.waset.org/abstracts/search?q=plant%20extracts" title=" plant extracts"> plant extracts</a>, <a href="https://publications.waset.org/abstracts/search?q=triterpenoids" title=" triterpenoids"> triterpenoids</a> </p> <a href="https://publications.waset.org/abstracts/72585/comparison-of-overall-sensitivity-of-meloidogyne-incognita-to-pure-cucurbitacins-and-cucurbitacin-containing-crude-extracts" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/72585.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">210</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">366</span> The Use of Palm Kernel Cake in Ration and Its Influence on VFA, NH3 and pH Rumen Fluid of Goat</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Arief">Arief</a>, <a href="https://publications.waset.org/abstracts/search?q=Noovirman%20Jamarun"> Noovirman Jamarun</a>, <a href="https://publications.waset.org/abstracts/search?q=Benni%20Satria"> Benni Satria</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Background: The main problem in the development of livestock in Indonesia is feed both in terms of quality and quantity. On the other hand, conventional feed ingredients are expensive and difficult to obtain. Therefore, it is necessary to find alternative feed ingredients that have good quality, potential, and low cost. Feed ingredients that meet the above requirements are by-products of the palm oil industry, namely palm kernel cake (PKC). This study aims to obtain the best PKC composition for Etawa goat concentrate ration. Material and Methode : This research consists of 2 stages. Stage I is invitro study using Tilley and Terry method. The study used a Completely Randomized Design (CRD) with 4 treatments of rations and 4 replications. The treatment is the composition of the use of palm kernel cake (PKC) in the ration, namely, A). 10%, B). 20%, C). 30%, D). 40%. Other feed ingredients are corn, rice bran, tofu waste and minerals. The measured variables are the characteristics of the rumen fluid (pH, VFA and NH3). Stage II was done using the best ration of stage I (Ration C), followed by testing the use of Tithonia (Thitonia difersifolia) and agricultural waste of sweet potato leaves as a source of forage for livestock by in-vitro. The study used a Completely Randomized Design (CRD) with 3 treatments and 5 replications. The treatments were: Treatment A) Best Concentrate Ration Stage I + Titonia (Thitonia difersifolia), Treatment B) Best Concentrate Ration Stage I + Tithonia (Thitonia difersifolia) and Sweet potato Leaves, Treatment C) Best Concentrate Ration Stage I + Sweet potato leaves. The data obtained were analyzed using variance analysis while the differences between treatments were tested using the Duncant Multiple Range Test (DMRT) according to Steel and Torrie. Results of Stage II showed that the use of PKC in rations as concentrate feed combined with forage originating from Tithonia (Thitonia difersifolia) and sweet potato leaves produced pH, VFA and NH3-N which were still in normal conditions. The best treatment was obtained from diet B (P <0.05) with 6.9 pH, 116.29 mM VFA and 15mM NH3-N. Conclussion From the results of the study it can be concluded that PKC can be used as feed ingredients for dairy goat concentrate with a combination of forage from Tithonia (Tithonia difersifolia) and sweet potato leaves. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=palm%20oil%20by-product" title="palm oil by-product">palm oil by-product</a>, <a href="https://publications.waset.org/abstracts/search?q=palm%20kernel%20cake" title=" palm kernel cake"> palm kernel cake</a>, <a href="https://publications.waset.org/abstracts/search?q=concentrate" title=" concentrate"> concentrate</a>, <a href="https://publications.waset.org/abstracts/search?q=rumen%20fluid" title=" rumen fluid"> rumen fluid</a>, <a href="https://publications.waset.org/abstracts/search?q=Etawa%20goat" title=" Etawa goat"> Etawa goat</a> </p> <a href="https://publications.waset.org/abstracts/104219/the-use-of-palm-kernel-cake-in-ration-and-its-influence-on-vfa-nh3-and-ph-rumen-fluid-of-goat" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/104219.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">175</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">365</span> Decomposition-Based Pricing Technique for Solving Large-Scale Mixed IP</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=M.%20Babul%20Hasan">M. Babul Hasan </a> </p> <p class="card-text"><strong>Abstract:</strong></p> Management sciences (MS), big group of companies and industries or government policies (GP) is affiliated with a huge number of decision ingredients and complicated restrictions. Every factor in MS, every product in Industries or decision in GP is not always bankable in practice. After formulating these models there arises large-scale mixed integer programming (MIP) problem. In this paper, we developed decomposition-based pricing procedure to filter the unnecessary decision ingredients from MIP where the variables in huge number will be abated and the complicacy of restrictions will be elementary. A real life numerical example has been illustrated to demonstrate the methods. We develop the computer techniques for these methods by using a mathematical programming language (AMPL). <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Lagrangian%20relaxation" title="Lagrangian relaxation">Lagrangian relaxation</a>, <a href="https://publications.waset.org/abstracts/search?q=decomposition" title=" decomposition"> decomposition</a>, <a href="https://publications.waset.org/abstracts/search?q=sub-problem" title=" sub-problem"> sub-problem</a>, <a href="https://publications.waset.org/abstracts/search?q=master-problem" title=" master-problem"> master-problem</a>, <a href="https://publications.waset.org/abstracts/search?q=pricing" title=" pricing"> pricing</a>, <a href="https://publications.waset.org/abstracts/search?q=mixed%20IP" title=" mixed IP"> mixed IP</a>, <a href="https://publications.waset.org/abstracts/search?q=AMPL" title=" AMPL"> AMPL</a> </p> <a href="https://publications.waset.org/abstracts/2358/decomposition-based-pricing-technique-for-solving-large-scale-mixed-ip" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/2358.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">505</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">364</span> Nude Cosmetic Water-Rich Compositions for Skin Care and Consumer Emotions</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Emmanuelle%20Merat">Emmanuelle Merat</a>, <a href="https://publications.waset.org/abstracts/search?q=Arnaud%20Aubert"> Arnaud Aubert</a>, <a href="https://publications.waset.org/abstracts/search?q=Sophie%20Cambos"> Sophie Cambos</a>, <a href="https://publications.waset.org/abstracts/search?q=Francis%20Vial"> Francis Vial</a>, <a href="https://publications.waset.org/abstracts/search?q=Patrick%20Beau"> Patrick Beau</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Basically, consumers are sensitive to many stimuli when applying a cream: brand, packaging and indeed formulation compositions. Many studies demonstrated the influence of some stimuli such as brand, packaging, formula color and odor (e.g. in make-up applications). Those parameters influence perceived quality of the product. The objective of this work is to further investigate the relationship between nude skincare basic compositions with different textures and consumer experience. A tentative final step will be to connect the consumer feelings with key ingredients in the compositions. A new approach was developed to better understand touch-related subjective experience in consumers based on a combination of methods: sensory analysis with ten experts, preference mapping on one hundred female consumers and emotional assessments on thirty consumers (verbal and non-verbal through prosody and gesture monitoring). Finally, a methodology based on ‘sensorial trip’ (after olfactory, haptic and musical stimuli) has been experimented on the most interesting textures with 10 consumers. The results showed more or less impact depending on compositions and also on key ingredients. Three types of formulation particularly attracted the consumer: an aqueous gel, an oil-in-water emulsion, and a patented gel-in-oil formulation type. Regarding these three formulas, the preferences were both revealed through sensory and emotion tests. One was recognized as the most innovative in consumer sensory test whereas the two other formulas were discriminated in emotions evaluation. The positive emotions were highlighted especially in prosody criteria. The non-verbal analysis, which corresponds to the physical parameters of the voice, showed high pitch and amplitude values; linked to positive emotions. Verbatim, verbal content of responses (i.e., ideas, concepts, mental images), confirmed the first conclusion. On the formulas selected for their positive emotions generation, the ‘sensorial trip’ provided complementary information to characterize each emotional profile. In the second step, dedicated to better understand ingredients power, two types of ingredients demonstrated an obvious input on consumer preference: rheology modifiers and emollients. As a conclusion, nude cosmetic compositions with well-chosen textures and ingredients can positively stimulate consumer emotions contributing to capture their preference. For a complete achievement of the study, a global approach (Asia, America territories...) should be developed. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=sensory" title="sensory">sensory</a>, <a href="https://publications.waset.org/abstracts/search?q=emotion" title=" emotion"> emotion</a>, <a href="https://publications.waset.org/abstracts/search?q=cosmetic%20formulations" title=" cosmetic formulations"> cosmetic formulations</a>, <a href="https://publications.waset.org/abstracts/search?q=ingredients%27%20influence" title=" ingredients' influence"> ingredients' influence</a> </p> <a href="https://publications.waset.org/abstracts/80606/nude-cosmetic-water-rich-compositions-for-skin-care-and-consumer-emotions" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/80606.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">179</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">363</span> Nanabis™: A Non-Opioid Alternative for Management of Cancer Bone Pain</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sean%20Hall">Sean Hall</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Prior to COVID-19, the world was preoccupied with opioids, effectiveness versus risk, and specifically toxicity versus abuse. Historically underpinning opioid use was a concept of safety. As use over time and real-world data evolved, a pursuit for efficacy associated with non-opioid alternatives became mainstream. On January 8, 2021, the US signed back into the opioid problem, with these two fundamental questions still unresolved. The author will share the current progression of a lead non-opioid cancer bone pain candidate, NanaBis™. NanaBis™ represents two innovative factors: The active ingredients are from cannabinoids; these ingredients are in a proprietary sub-micron delivery platform, NanoCelle®. The author will offer an opinion piece, potentiating the future role of delivery platforms in medicine to increase both patient safety and compliance. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=NanaBis" title="NanaBis">NanaBis</a>, <a href="https://publications.waset.org/abstracts/search?q=nanoCelle" title=" nanoCelle"> nanoCelle</a>, <a href="https://publications.waset.org/abstracts/search?q=opioids" title=" opioids"> opioids</a>, <a href="https://publications.waset.org/abstracts/search?q=toxicity" title=" toxicity"> toxicity</a> </p> <a href="https://publications.waset.org/abstracts/141887/nanabis-a-non-opioid-alternative-for-management-of-cancer-bone-pain" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/141887.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">87</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">362</span> Insights on the Halal Status of Antineoplastic and Immunomodulating Agents and Nutritional and Dietary Supplements in Malaysia</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Suraiya%20Abdul%20Rahman">Suraiya Abdul Rahman</a>, <a href="https://publications.waset.org/abstracts/search?q=Perasna%20M.%20Varma"> Perasna M. Varma</a>, <a href="https://publications.waset.org/abstracts/search?q=Amrahi%20Buang"> Amrahi Buang</a>, <a href="https://publications.waset.org/abstracts/search?q=Zhari%20Ismail"> Zhari Ismail</a>, <a href="https://publications.waset.org/abstracts/search?q=Wan%20Rosalina%20W.%20Rosli"> Wan Rosalina W. Rosli</a>, <a href="https://publications.waset.org/abstracts/search?q=Ahmad%20Rashidi%20M.%20Tahir"> Ahmad Rashidi M. Tahir</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Background: Muslims has the obligation to ensure that everything they consume including medicines should be halal. With the growing demands for halal medicines in October 2012, Malaysia has launched the world's first Halal pharmaceutical standards called Malaysian Standard MS 2424:2012 Halal Pharmaceuticals-General Guidelines to serve as a basic requirement for halal pharmaceuticals in Malaysia. However, the biggest challenge faced by pharmaceutical companies to comply is finding the origin or source of the ingredients and determine their halal status. Aim: This study aims to determine the halal status of the antineoplastic and immunomodulating agents, and nutritional and dietary supplements by analysing the origin of their active pharmaceutical ingredients (API) and excipients to provide an insight on the common source and halal status of pharmaceutical ingredients and an indication on adjustment required in order to be halal compliance. Method: The ingredients of each product available in a government hospital in central of Malaysia and their sources were determined from the product package leaflets, information obtained from manufacturer, reliable websites and standard pharmaceutical references. The ingredients were categorised as halal, musbooh or haram based on the definition set in MS2424. Results: There were 162 medications included in the study where 123 (76%) were under the antineoplastic and immunomodulating agents group, while 39 (24%) were nutritional and dietary supplements. In terms of the medication halal status, the proportion of halal, musbooh and haram were 40.1% (n=65), 58.6% (n=95) and 1.2% (n=2) respectively. With regards to the API, there were 89 (52%) different active ingredient identified for antineoplastic and immunomodulating agents with the proportion of 89.9% (n=80) halal and 10.1% (n=9) were mushbooh. There were 83 (48%) active ingredient from the nutritional and dietary supplements group with proportion of halal and masbooh were 89.2% (n=74) and 10.8% (n=9) respectively. No haram APIs were identified in all therapeutic classes. There were a total of 176 excipients identified from the products ranges. It was found that majority of excipients are halal with the proportion of halal, masbooh and haram were at 82.4% (n=145), 17% (n=30) and 0.6% (n=1) respectively. With regards of the sources of the excipeints, most of masbooh excipients (76.7%, n = 23) were classified as masbooh because they have multiple possible origin which consist of animals, plant or others. The remaining 13.3% and 10% were classified as masbooh due to their ethanol and land animal origin respectively. The one haram excipient was gelatine of bovine-porcine origin. Masbooh ingredients found in this research were glycerol, tallow, lactose, polysorbate, dibasic sodium phosphate, stearic acid and magnesium stearate. Ethanol, gelatine, glycerol and magnesium stearate were the most common ingredients classified as mushbooh. Conclusion: This study shows that most API and excipients are halal. However the majority of the medicines in these products categories are mushbooh due to certain excipients only, which could be replaced with halal alternative excipients. This insight should encourage the pharmaceutical products manufacturers to go for halal certification to meet the increasing demand for Halal certified medications for the benefit of mankind. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antineoplastic%20and%20immunomodulation%20agents" title="antineoplastic and immunomodulation agents">antineoplastic and immunomodulation agents</a>, <a href="https://publications.waset.org/abstracts/search?q=halal%20pharmaceutical" title=" halal pharmaceutical"> halal pharmaceutical</a>, <a href="https://publications.waset.org/abstracts/search?q=MS2424" title=" MS2424"> MS2424</a>, <a href="https://publications.waset.org/abstracts/search?q=nutritional%20and%20dietary%20supplements" title=" nutritional and dietary supplements"> nutritional and dietary supplements</a> </p> <a href="https://publications.waset.org/abstracts/31426/insights-on-the-halal-status-of-antineoplastic-and-immunomodulating-agents-and-nutritional-and-dietary-supplements-in-malaysia" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/31426.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">302</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">361</span> A Traceability Index for Food</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Hari%20Pulapaka">Hari Pulapaka</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This paper defines and develops the notion of a traceability index for food and may be used by any consumer (restaurant, distributor, average consumer etc.). The concept is then extended to a region's food system as a way to measure how well a regional food system utilizes its own bounty or at least, is connected to its food sources. With increasing emphases on the sustainability of aspects of regional and ultimately, the global food system, it is reasonable to accept that if we know how close (in relative terms) an end-user of a set of ingredients (as they traverse through the maze of supply chains) is from the sources, we may be better equipped to evaluate the quality of the set as measured by any number of qualitative and quantitative criteria. We propose a mathematical model which may be adapted to a number of contexts and sizes. Two hypothetical cases of different scope are presented which highlight how the model works as an evaluator of steps between an end-user and the source(s) of the ingredients they consume. The variables in the model are flexible enough to be adapted to other applications beyond food systems. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=food" title="food">food</a>, <a href="https://publications.waset.org/abstracts/search?q=traceability" title=" traceability"> traceability</a>, <a href="https://publications.waset.org/abstracts/search?q=supply%20chain" title=" supply chain"> supply chain</a>, <a href="https://publications.waset.org/abstracts/search?q=mathematical%20model" title=" mathematical model"> mathematical model</a> </p> <a href="https://publications.waset.org/abstracts/48567/a-traceability-index-for-food" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/48567.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">274</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">360</span> Concrete Mix Design Using Neural Network</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Rama%20Shanker">Rama Shanker</a>, <a href="https://publications.waset.org/abstracts/search?q=Anil%20Kumar%20Sachan"> Anil Kumar Sachan</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Basic ingredients of concrete are cement, fine aggregate, coarse aggregate and water. To produce a concrete of certain specific properties, optimum proportion of these ingredients are mixed. The important factors which govern the mix design are grade of concrete, type of cement and size, shape and grading of aggregates. Concrete mix design method is based on experimentally evolved empirical relationship between the factors in the choice of mix design. Basic draw backs of this method are that it does not produce desired strength, calculations are cumbersome and a number of tables are to be referred for arriving at trial mix proportion moreover, the variation in attainment of desired strength is uncertain below the target strength and may even fail. To solve this problem, a lot of cubes of standard grades were prepared and attained 28 days strength determined for different combination of cement, fine aggregate, coarse aggregate and water. An artificial neural network (ANN) was prepared using these data. The input of ANN were grade of concrete, type of cement, size, shape and grading of aggregates and output were proportions of various ingredients. With the help of these inputs and outputs, ANN was trained using feed forward back proportion model. Finally trained ANN was validated, it was seen that it gave the result with/ error of maximum 4 to 5%. Hence, specific type of concrete can be prepared from given material properties and proportions of these materials can be quickly evaluated using the proposed ANN. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=aggregate%20proportions" title="aggregate proportions">aggregate proportions</a>, <a href="https://publications.waset.org/abstracts/search?q=artificial%20neural%20network" title=" artificial neural network"> artificial neural network</a>, <a href="https://publications.waset.org/abstracts/search?q=concrete%20grade" title=" concrete grade"> concrete grade</a>, <a href="https://publications.waset.org/abstracts/search?q=concrete%20mix%20design" title=" concrete mix design"> concrete mix design</a> </p> <a href="https://publications.waset.org/abstracts/13191/concrete-mix-design-using-neural-network" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/13191.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">359</span> AI-Based Information System for Hygiene and Safety Management of Shared Kitchens</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jongtae%20Rhee">Jongtae Rhee</a>, <a href="https://publications.waset.org/abstracts/search?q=Sangkwon%20Han"> Sangkwon Han</a>, <a href="https://publications.waset.org/abstracts/search?q=Seungbin%20Ji"> Seungbin Ji</a>, <a href="https://publications.waset.org/abstracts/search?q=Junhyeong%20Park"> Junhyeong Park</a>, <a href="https://publications.waset.org/abstracts/search?q=Byeonghun%20Kim"> Byeonghun Kim</a>, <a href="https://publications.waset.org/abstracts/search?q=Taekyung%20Kim"> Taekyung Kim</a>, <a href="https://publications.waset.org/abstracts/search?q=Byeonghyeon%20Jeon"> Byeonghyeon Jeon</a>, <a href="https://publications.waset.org/abstracts/search?q=Jiwoo%20Yang"> Jiwoo Yang</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The shared kitchen is a concept that transfers the value of the sharing economy to the kitchen. It is a type of kitchen equipped with cooking facilities that allows multiple companies or chefs to share time and space and use it jointly. These shared kitchens provide economic benefits and convenience, such as reduced investment costs and rent, but also increase the risk of safety management, such as cross-contamination of food ingredients. Therefore, to manage the safety of food ingredients and finished products in a shared kitchen where several entities jointly use the kitchen and handle various types of food ingredients, it is critical to manage followings: the freshness of food ingredients, user hygiene and safety and cross-contamination of cooking equipment and facilities. In this study, it propose a machine learning-based system for hygiene safety and cross-contamination management, which are highly difficult to manage. User clothing management and user access management, which are most relevant to the hygiene and safety of shared kitchens, are solved through machine learning-based methodology, and cutting board usage management, which is most relevant to cross-contamination management, is implemented as an integrated safety management system based on artificial intelligence. First, to prevent cross-contamination of food ingredients, we use images collected through a real-time camera to determine whether the food ingredients match a given cutting board based on a real-time object detection model, YOLO v7. To manage the hygiene of user clothing, we use a camera-based facial recognition model to recognize the user, and real-time object detection model to determine whether a sanitary hat and mask are worn. In addition, to manage access for users qualified to enter the shared kitchen, we utilize machine learning based signature recognition module. By comparing the pairwise distance between the contract signature and the signature at the time of entrance to the shared kitchen, access permission is determined through a pre-trained signature verification model. These machine learning-based safety management tasks are integrated into a single information system, and each result is managed in an integrated database. Through this, users are warned of safety dangers through the tablet PC installed in the shared kitchen, and managers can track the cause of the sanitary and safety accidents. As a result of system integration analysis, real-time safety management services can be continuously provided by artificial intelligence, and machine learning-based methodologies are used for integrated safety management of shared kitchens that allows dynamic contracts among various users. By solving this problem, we were able to secure the feasibility and safety of the shared kitchen business. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=artificial%20intelligence" title="artificial intelligence">artificial intelligence</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20safety" title=" food safety"> food safety</a>, <a href="https://publications.waset.org/abstracts/search?q=information%20system" title=" information system"> information system</a>, <a href="https://publications.waset.org/abstracts/search?q=safety%20management" title=" safety management"> safety management</a>, <a href="https://publications.waset.org/abstracts/search?q=shared%20kitchen" title=" shared kitchen"> shared kitchen</a> </p> <a href="https://publications.waset.org/abstracts/176107/ai-based-information-system-for-hygiene-and-safety-management-of-shared-kitchens" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/176107.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">69</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">358</span> The Impact of Climate Change on Sustainable Aquaculture Production</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Peyman%20Mosberian-Tanha">Peyman Mosberian-Tanha</a>, <a href="https://publications.waset.org/abstracts/search?q=Mona%20Rezaei"> Mona Rezaei</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Aquaculture sector is the fastest growing food sector with annual growth rate of about 10%. The sustainability of aquaculture production, however, has been debated mainly in relation to the feed ingredients used for farmed fish. The industry has been able to decrease its dependency on marine-based ingredients in line with policies for more sustainable production. As a result, plant-based ingredients have increasingly been incorporated in aquaculture feeds, especially in feeds for popular carnivorous species, salmonids. The effect of these ingredients on salmonids’ health and performance has been widely studied. In most cases, plant-based diets are associated with varying degrees of health and performance issues across salmonids, partly depending on inclusion levels of plant ingredients and the species in question. However, aquaculture sector is facing another challenge of concern. Environmental challenges in association with climate change is another issue the aquaculture sector must deal with. Data from trials in salmonids subjected to environmental challenges of various types show adverse physiological responses, partly in relation to stress. To date, there are only a limited number of studies reporting the interactive effects of adverse environmental conditions and dietary regimens on salmonids. These studies have shown that adverse environmental conditions exacerbate the detrimental effect of plant-based diets on digestive function and health in salmonids. This indicates an additional challenge for the aquaculture sector to grow in a sustainable manner. The adverse environmental conditions often studied in farmed fish is the change in certain water quality parameters such as oxygen and/or temperature that are typically altered in response to climate change and, more specifically, global warming. In a challenge study, we observed that the in the fish fed a plant-based diet, the fish’s ability to absorb dietary energy was further reduced when reared under low oxygen level. In addition, gut health in these fish was severely impaired. Some other studies also confirm the adverse effect of environmental challenge on fish’s gut health. These effects on the digestive function and gut health of salmonids may result in less resistance to diseases and weaker performance with significant economic and ethical implications. Overall, various findings indicate the multidimensional negative effects of climate change, as a major environmental issue, in different sectors, including aquaculture production. Therefore, a comprehensive evaluation of different ways to cope with climate change is essential for planning more sustainable strategies in aquaculture sector. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=aquaculture" title="aquaculture">aquaculture</a>, <a href="https://publications.waset.org/abstracts/search?q=climate%20change" title=" climate change"> climate change</a>, <a href="https://publications.waset.org/abstracts/search?q=sustainability" title=" sustainability"> sustainability</a>, <a href="https://publications.waset.org/abstracts/search?q=salmonids" title=" salmonids"> salmonids</a> </p> <a href="https://publications.waset.org/abstracts/144537/the-impact-of-climate-change-on-sustainable-aquaculture-production" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/144537.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">188</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">357</span> Optimizing Human Diet Problem Using Linear Programming Approach: A Case Study</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=P.%20Priyanka">P. Priyanka</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20Shruthi"> S. Shruthi</a>, <a href="https://publications.waset.org/abstracts/search?q=N.%20Guruprasad"> N. Guruprasad</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Health is a common theme in most cultures. In fact all communities have their concepts of health, as part of their culture. Health continues to be a neglected entity. Planning of Human diet should be done very careful by selecting the food items or groups of food items also the composition involved. Low price and good taste of foods are regarded as two major factors for optimal human nutrition. Linear programming techniques have been extensively used for human diet formulation for quiet good number of years. Through the process, we mainly apply “The Simplex Method” which is a very useful statistical tool based on the theorem of Elementary Row Operation from Linear Algebra and also incorporate some other necessary rules set by the Simplex Method to help solve the problem. The study done by us is an attempt to develop a programming model for optimal planning and best use of nutrient ingredients. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=diet%20formulation" title="diet formulation">diet formulation</a>, <a href="https://publications.waset.org/abstracts/search?q=linear%20programming" title=" linear programming"> linear programming</a>, <a href="https://publications.waset.org/abstracts/search?q=nutrient%20ingredients" title=" nutrient ingredients"> nutrient ingredients</a>, <a href="https://publications.waset.org/abstracts/search?q=optimization" title=" optimization"> optimization</a>, <a href="https://publications.waset.org/abstracts/search?q=simplex%20method" title=" simplex method"> simplex method</a> </p> <a href="https://publications.waset.org/abstracts/19161/optimizing-human-diet-problem-using-linear-programming-approach-a-case-study" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/19161.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">558</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">356</span> Functional Ingredients from Potato By-Products: Innovative Biocatalytic Processes</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Salwa%20Karboune">Salwa Karboune</a>, <a href="https://publications.waset.org/abstracts/search?q=Amanda%20Waglay"> Amanda Waglay</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Recent studies indicate that health-promoting functional ingredients and nutraceuticals can help support and improve the overall public health, which is timely given the aging of the population and the increasing cost of health care. The development of novel ‘natural’ functional ingredients is increasingly challenging. Biocatalysis offers powerful approaches to achieve this goal. Our recent research has been focusing on the development of innovative biocatalytic approaches towards the isolation of protein isolates from potato by-products and the generation of peptides. Potato is a vegetable whose high-quality proteins are underestimated. In addition to their high proportion in the essential amino acids, potato proteins possess angiotensin-converting enzyme-inhibitory potency, an ability to reduce plasma triglycerides associated with a reduced risk of atherosclerosis, and stimulate the release of the appetite regulating hormone CCK. Potato proteins have long been considered not economically feasible due to the low protein content (27% dry matter) found in tuber (Solanum tuberosum). However, potatoes rank the second largest protein supplying crop grown per hectare following wheat. Potato proteins include patatin (40-45 kDa), protease inhibitors (5-25 kDa), and various high MW proteins. Non-destructive techniques for the extraction of proteins from potato pulp and for the generation of peptides are needed in order to minimize functional losses and enhance quality. A promising approach for isolating the potato proteins was developed, which involves the use of multi-enzymatic systems containing selected glycosyl hydrolase enzymes that synergistically work to open the plant cell wall network. This enzymatic approach is advantageous due to: (1) the use of milder reaction conditions, (2) the high selectivity and specificity of enzymes, (3) the low cost and (4) the ability to market natural ingredients. Another major benefit to this enzymatic approach is the elimination of a costly purification step; indeed, these multi-enzymatic systems have the ability to isolate proteins, while fractionating them due to their specificity and selectivity with minimal proteolytic activities. The isolated proteins were used for the enzymatic generation of active peptides. In addition, they were applied into a reduced gluten cookie formulation as consumers are putting a high demand for easy ready to eat snack foods, with high nutritional quality and limited to no gluten incorporation. The addition of potato protein significantly improved the textural hardness of reduced gluten cookies, more comparable to wheat flour alone. The presentation will focus on our recent ‘proof-of principle’ results illustrating the feasibility and the efficiency of new biocatalytic processes for the production of innovative functional food ingredients, from potato by-products, whose potential health benefits are increasingly being recognized. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=biocatalytic%20approaches" title="biocatalytic approaches">biocatalytic approaches</a>, <a href="https://publications.waset.org/abstracts/search?q=functional%20ingredients" title=" functional ingredients"> functional ingredients</a>, <a href="https://publications.waset.org/abstracts/search?q=potato%20proteins" title=" potato proteins"> potato proteins</a>, <a href="https://publications.waset.org/abstracts/search?q=peptides" title=" peptides"> peptides</a> </p> <a href="https://publications.waset.org/abstracts/35833/functional-ingredients-from-potato-by-products-innovative-biocatalytic-processes" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/35833.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">379</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">355</span> Adaptation Actions in Companies as Theoretical and Practical Aspects: A Case Study of a Food Ingredients and Additives Producer</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Maja%20Sajdak">Maja Sajdak</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The aim of this article is to identify the measures companies undertake in order to adapt to the environment as well as discussing their diversity and effectiveness. The research methods used in the study include an in-depth analysis of the literature and a case study, which helps to illustrate the issue in question. Referring to the concept of agility, which is firmly embedded in the theory of strategic management and has been developed with the aim of adapting to the environment and its changes, the paper first examines different types of adaptation measures for companies. Then the issue under discussion is illustrated with the example of the company Hortimex. This company is an eminent representative of the world’s leading manufacturers of food additives and ingredients. The company was established in 1988 and is a family business, which in practice means that it conducts business in a responsible manner, observing the law and respecting the interests of society and the environment. The company’s mission is to develop a market in Poland for the products and solutions offered by their partners and to share their knowledge of additives in food production and consumption. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=adaptation%20measures" title="adaptation measures">adaptation measures</a>, <a href="https://publications.waset.org/abstracts/search?q=agile%20enterprise" title=" agile enterprise"> agile enterprise</a>, <a href="https://publications.waset.org/abstracts/search?q=flexibility" title=" flexibility"> flexibility</a>, <a href="https://publications.waset.org/abstracts/search?q=unanticipated%20changes" title=" unanticipated changes"> unanticipated changes</a> </p> <a href="https://publications.waset.org/abstracts/36429/adaptation-actions-in-companies-as-theoretical-and-practical-aspects-a-case-study-of-a-food-ingredients-and-additives-producer" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/36429.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">229</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">354</span> The Effect of Ingredients Mixing Sequence in Rubber Compounding on the Formation of Bound Rubber and Cross-Link Density of Natural Rubber</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Abu%20Hasan">Abu Hasan</a>, <a href="https://publications.waset.org/abstracts/search?q=Rochmadi"> Rochmadi</a>, <a href="https://publications.waset.org/abstracts/search?q=Hary%20Sulistyo"> Hary Sulistyo</a>, <a href="https://publications.waset.org/abstracts/search?q=Suharto%20Honggokusumo"> Suharto Honggokusumo</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This research purpose is to study the effect of Ingredients mixing sequence in rubber compounding onto the formation of bound rubber and cross link density of natural rubber and also the relationship of bound rubber and cross link density. Analysis of bound rubber formation of rubber compound and cross link density of rubber vulcanizates were carried out on a natural rubber formula having masticated and mixing, followed by curing. There were four methods of mixing and each mixing process was followed by four mixing sequence methods of carbon black into the rubber. In the first method of mixing sequence, rubber was masticated for 5 min and then rubber chemicals and carbon black N 330 were added simultaneously. In the second one, rubber was masticated for 1 min and followed by addition of rubber chemicals and carbon black N 330 simultaneously using the different method of mixing then the first one. In the third one, carbon black N 660 was used for the same mixing procedure of the second one, and in the last one, rubber was masticated for 3 min, carbon black N 330 and rubber chemicals were added subsequently. The addition of rubber chemicals and carbon black into masticated rubber was distinguished by the sequence and time allocated for each mixing process. Carbon black was added into two stages. In the first stage, 10 phr was added first and the remaining 40 phr was added later along with oil. In the second one to the fourth one, the addition of carbon black in the first and the second stage was added in the phr ratio 20:30, 30:20, and 40:10. The results showed that the ingredients mixing process influenced bound rubber formation and cross link density. In the three methods of mixing, the bound rubber formation was proportional with crosslink density. In contrast in the fourth one, bound rubber formation and cross link density had contradictive relation. Regardless of the mixing method operated, bound rubber had non linear relationship with cross link density. The high cross link density was formed when low bound rubber formation. The cross link density became constant at high bound rubber content. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bound-rubber" title="bound-rubber">bound-rubber</a>, <a href="https://publications.waset.org/abstracts/search?q=cross-link%20density" title=" cross-link density"> cross-link density</a>, <a href="https://publications.waset.org/abstracts/search?q=natural%20rubber" title=" natural rubber"> natural rubber</a>, <a href="https://publications.waset.org/abstracts/search?q=rubber%20mixing%20process" title=" rubber mixing process"> rubber mixing process</a> </p> <a href="https://publications.waset.org/abstracts/12954/the-effect-of-ingredients-mixing-sequence-in-rubber-compounding-on-the-formation-of-bound-rubber-and-cross-link-density-of-natural-rubber" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/12954.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">411</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">353</span> Utilization of Rice and Corn Bran with Dairy By-Product in Tarhana Production</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=Nihat%20Akin"> Nihat Akin</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Tarhana is a traditional Turkish fermented food. It is widely consumed as soup and includes many different ingredients such as wheat flour, various vegetables, and spices, yoghurt, bakery yeast. It can also be enriched by adding other ingredients. Thus, its nutritional properties can be enhanced. In this study, tarhana was supplemented with two different types of brans (rice bran and corn bran) and WPC (whey protein concentrate powder) to improve its nutritional and functional properties. Some chemical properties of tarhana containing two different brans and their levels (0, 5, 10 and 15%) and WPC (0, 5, 10%) were investigated. The results indicated that addition of WPC increased ash content in tarhanas which were fortified with rice and corn bran. The highest antioxidant and phenolic content values were obtained with addition of rice bran in tarhana formulation. Compared to tarhana with corn bran, rice bran addition gave higher oil content values. The cellulose content of tarhana samples was determined between 0.75% and 2.74% and corn bran showed an improving effect on cellulose contents of samples. In terms of protein content, addition of WPC into the tarhana raised protein content for the samples. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=corn" title="corn">corn</a>, <a href="https://publications.waset.org/abstracts/search?q=rice" title=" rice"> rice</a>, <a href="https://publications.waset.org/abstracts/search?q=tarhana" title=" tarhana"> tarhana</a>, <a href="https://publications.waset.org/abstracts/search?q=whey" title=" whey"> whey</a> </p> <a href="https://publications.waset.org/abstracts/63106/utilization-of-rice-and-corn-bran-with-dairy-by-product-in-tarhana-production" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/63106.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">335</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">352</span> Acrylamide Concentration in Cakes with Different Caloric Sweeteners</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=L.%20Garc%C3%ADa">L. García</a>, <a href="https://publications.waset.org/abstracts/search?q=N.%20Cobas"> N. Cobas</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20L%C3%B3pez"> M. López</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Acrylamide, a probable carcinogen, is formed in high-temperature processed food (>120ºC) when the free amino acid asparagine reacts with reducing sugars, mainly glucose and fructose. Cane juices' repeated heating would potentially form acrylamide during brown sugar production. This study aims to determine if using panela in yogurt cake preparation increases acrylamide formation. A secondary aim is to analyze the acrylamide concentration in four cake confections with different caloric sweetener ingredients: beet sugar (BS), cane sugar (CS), panela (P), and a panela and chocolate mix (PC). The doughs were obtained by combining ingredients in a planetary mixer. A model system made up of flour (25%), caloric sweeteners (25 %), eggs (23%), yogurt (15.7%), sunflower oil (9.4%), and brewer's yeast (2 %) was applied to BS, CS and P cakes. The ingredients of PC cakes varied: flour (21.5 %), panela chocolate (21.5 %), eggs (25.9 %), yogurt (18 %), sunflower oil (10.8 %), and brewer’s yeast (2.3 %). The preparations were baked for 45' at 180 ºC. Moisture was estimated by AOAC. Protein was determined by the Kjeldahl method. Ash percentage was calculated by weight loss after pyrolysis (≈ 600 °C). Fat content was measured using liquid-solid extraction in hydrolyzed raw ingredients and final confections. Carbohydrates were determined by difference and total sugars by the Luff-Schoorl method, based on the iodometric determination of copper ions. Finally, acrylamide content was determined by LC-MS by the isocratic system (phase A: 97.5 % water with 0.1% formic acid; phase B: 2.5 % methanol), using a standard internal procedure. Statistical analysis was performed using SPSS v.23. One-way variance analysis determined differences between acrylamide content and compositional analysis, with caloric sweeteners as fixed effect. Significance levels were determined by applying Duncan's t-test (p<0.05). P cakes showed a lower energy value than the other baked products; sugar content was similar to BS and CS, with 6.1 % mean crude protein. Acrylamide content in caloric sweeteners was similar to previously reported values. However, P and PC showed significantly higher concentrations, probably explained by the applied procedure. Acrylamide formation depends on both reducing sugars and asparagine concentration and availability. Beet sugar samples did not present acrylamide concentrations within the detection and quantification limit. However, the highest acrylamide content was measured in the BS. This may be due to the higher concentration of reducing sugars and asparagine in other raw ingredients. The cakes made with panela, cane sugar, or panela with chocolate did not differ in acrylamide content. The lack of asparagine measures constitutes a limitation. Cakes made with panela showed lower acrylamide formation than products elaborated with beet or cane sugar. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=beet%20sugar" title="beet sugar">beet sugar</a>, <a href="https://publications.waset.org/abstracts/search?q=cane%20sugar" title=" cane sugar"> cane sugar</a>, <a href="https://publications.waset.org/abstracts/search?q=panela" title=" panela"> panela</a>, <a href="https://publications.waset.org/abstracts/search?q=yogurt%20cake" title=" yogurt cake"> yogurt cake</a> </p> <a href="https://publications.waset.org/abstracts/146841/acrylamide-concentration-in-cakes-with-different-caloric-sweeteners" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/146841.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">351</span> Effective Strategies Migrants Adopted to Improve Food Security in a Regional Area of Australia</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Joanne%20Sin%20Wei%20Yeoh">Joanne Sin Wei Yeoh</a>, <a href="https://publications.waset.org/abstracts/search?q=Quynh%20L%C3%AA"> Quynh Lê</a>, <a href="https://publications.waset.org/abstracts/search?q=Daniel%20R.%20Terry"> Daniel R. Terry</a>, <a href="https://publications.waset.org/abstracts/search?q=Rosa%20Mc%20Manamey"> Rosa Mc Manamey</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Food security is a global issue and one of the concerns in Australia, particularly in regional and rural areas. Despite Australia’s current ability to produce enough food to feed more than its current population, evidence has been accumulating over the last decade to demonstrate many Australians struggle to feed themselves, including immigrants from cultural and linguistically diverse (CALD) backgrounds. This study aims to identify the acculturation strategies used by migrants to enhance their approach to food security in Tasmania. The study employed a mixed methods approach that used both questionnaires and semi-structured interviews with migrants living in Tasmania. Descriptive and inferential statistics was used to analyse data collected from questionnaire, whereas, thematic analysis was employed to analyse the interview data. Migrants (n=301) completed the questionnaire with a response rate of 50.2% and 33 follow-up interviews were conducted. We found that majority of the migrants (70.0%) replaced food ingredients and went without the food they could not buy from shops with similar ingredients. Support and advice from friends were effective ways to improve their food access. Additionally, length of stays in Tasmania and region of origin were significantly associated with the ways migrants dealing with food security. The interview results revealed that migrants managed to adapt to the new food culture by using different acculturation strategies, including access food ingredients from other country; adjusting or adapting; home gardening and access to technology. In addition, social and cultural capitals were also treated as vital roles in improving migrants’ food security. To summarize, migrants employed different strategies for food security while acculturating into the new environment. Our findings could become the guidelines for migrants and relevant government or private sectors that address food security. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=food%20security" title="food security">food security</a>, <a href="https://publications.waset.org/abstracts/search?q=migrants" title=" migrants"> migrants</a>, <a href="https://publications.waset.org/abstracts/search?q=strategies" title=" strategies"> strategies</a>, <a href="https://publications.waset.org/abstracts/search?q=inferential%20statistics" title=" inferential statistics"> inferential statistics</a> </p> <a href="https://publications.waset.org/abstracts/14828/effective-strategies-migrants-adopted-to-improve-food-security-in-a-regional-area-of-australia" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/14828.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">526</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">350</span> Cytotoxicity of Flavonoid Compounds from Smilax corbularia Kunth Against Cholangiocarcinoma Cell Line</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Pakakrong%20Thongdeeying">Pakakrong Thongdeeying</a>, <a href="https://publications.waset.org/abstracts/search?q=Srisopa%20Ruangnoo"> Srisopa Ruangnoo</a>, <a href="https://publications.waset.org/abstracts/search?q=Arunporn%20Itharat"> Arunporn Itharat</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The rhizomes of Smilax corbularia Kunth have long been used as common ingredients in anticancer preparations. Thus, the objective of this study is to investigate cytotoxicity of S. corbularia and its ingredients against cholangiocarcinoma cell line (KKU-M156) by SRB assay. Ethanolic and water extracts of S. corbularia rhizomes were obtained using the procedures followed by Thai traditional doctors. Bioassay guided isolation was used to isolate cytotoxic compounds. The results revealed that the ethanolic extract of S. corbularia exhibited activity against KKU-M156 cell line with an IC50 value of 84.53±1.62 µg/ml, but the water extract showed no cytotoxic activity. Three flavonoid compounds [astilbin (1), engeletin (2), and quercetin (3)] were isolated from the ethanolic extract. Compound 3 exhibited the strongest activity against KKU-M156 cell line (IC50 = 8.14 ± 1.15 µg/ml), but 1 and 2 showed no cytotoxic activity (IC50 > 100 µg/ml). In conclusion, quercetin showed the highest efficacy against cholangiocarcinoma. These results support the traditional use of this plant by Thai traditional doctors for cancer treatment. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cholangiocarcinoma" title="cholangiocarcinoma">cholangiocarcinoma</a>, <a href="https://publications.waset.org/abstracts/search?q=cytotoxicity" title=" cytotoxicity"> cytotoxicity</a>, <a href="https://publications.waset.org/abstracts/search?q=flavonoid" title=" flavonoid"> flavonoid</a>, <a href="https://publications.waset.org/abstracts/search?q=Smilax%20corbularia" title=" Smilax corbularia "> Smilax corbularia </a> </p> <a href="https://publications.waset.org/abstracts/25235/cytotoxicity-of-flavonoid-compounds-from-smilax-corbularia-kunth-against-cholangiocarcinoma-cell-line" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/25235.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">381</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">349</span> EverPro as the Missing Piece in the Plant Protein Portfolio to Aid the Transformation to Sustainable Food Systems</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Aylin%20W%20Sahin">Aylin W Sahin</a>, <a href="https://publications.waset.org/abstracts/search?q=Alice%20Jaeger"> Alice Jaeger</a>, <a href="https://publications.waset.org/abstracts/search?q=Laura%20Nyhan"> Laura Nyhan</a>, <a href="https://publications.waset.org/abstracts/search?q=Gregory%20Belt"> Gregory Belt</a>, <a href="https://publications.waset.org/abstracts/search?q=Steffen%20M%C3%BCnch"> Steffen Münch</a>, <a href="https://publications.waset.org/abstracts/search?q=Elke%20K.%20Arendt"> Elke K. Arendt</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Our current food systems cause an increase in malnutrition resulting in more people being overweight or obese in the Western World. Additionally, our natural resources are under enormous pressure and the greenhouse gas emission increases yearly with a significant contribution to climate change. Hence, transforming our food systems is of highest priority. Plant-based food products have a lower environmental impact compared to their animal-based counterpart, representing a more sustainable protein source. However, most plant-based protein ingredients, such as soy and pea, are lacking indispensable amino acids and extremely limited in their functionality and, thus, in their food application potential. They are known to have a low solubility in water and change their properties during processing. The low solubility displays the biggest challenge in the development of milk alternatives leading to inferior protein content and protein quality in dairy alternatives on the market. Moreover, plant-based protein ingredients often possess an off-flavour, which makes them less attractive to consumers. EverPro, a plant-protein isolate originated from Brewer’s Spent Grain, the most abundant by-product in the brewing industry, represents the missing piece in the plant protein portfolio. With a protein content of >85%, it is of high nutritional value, including all indispensable amino acids which allows closing the protein quality gap of plant proteins. Moreover, it possesses high techno-functional properties. It is fully soluble in water (101.7 ± 2.9%), has a high fat absorption capacity (182.4 ± 1.9%), and a foaming capacity which is superior to soy protein or pea protein. This makes EverPro suitable for a vast range of food applications. Furthermore, it does not cause changes in viscosity during heating and cooling of dispersions, such as beverages. Besides its outstanding nutritional and functional characteristics, the production of EverPro has a much lower environmental impact compared to dairy or other plant protein ingredients. Life cycle assessment analysis showed that EverPro has the lowest impact on global warming compared to soy protein isolate, pea protein isolate, whey protein isolate, and egg white powder. It also contributes significantly less to freshwater eutrophication, marine eutrophication and land use compared the protein sources mentioned above. EverPro is the prime example of sustainable ingredients, and the type of plant protein the food industry was waiting for: nutritious, multi-functional, and environmentally friendly. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=plant-based%20protein" title="plant-based protein">plant-based protein</a>, <a href="https://publications.waset.org/abstracts/search?q=upcycled" title=" upcycled"> upcycled</a>, <a href="https://publications.waset.org/abstracts/search?q=brewers%27%20spent%20grain" title=" brewers' spent grain"> brewers' spent grain</a>, <a href="https://publications.waset.org/abstracts/search?q=low%20environmental%20impact" title=" low environmental impact"> low environmental impact</a>, <a href="https://publications.waset.org/abstracts/search?q=highly%20functional%20ingredient" title=" highly functional ingredient"> highly functional ingredient</a> </p> <a href="https://publications.waset.org/abstracts/162371/everpro-as-the-missing-piece-in-the-plant-protein-portfolio-to-aid-the-transformation-to-sustainable-food-systems" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/162371.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">80</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">348</span> Laying Hens' Feed Fortified with Pectin, Xanthan Gum and Guar Gum Aims to Reduce the Cholesterol in Muscle and Egg Yolk</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Novia%20Dwi%20Prabandari">Novia Dwi Prabandari</a>, <a href="https://publications.waset.org/abstracts/search?q=Diah%20Ayu%20Asmarani"> Diah Ayu Asmarani</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Soluble fiber can accelerate the metabolism of cholesterol. Pectin and gum has been used in the form of substance additive for material stabilizer and emulsifier. Pectin supplementation in laying hens can decimate the cholesterol content in egg yolk and muscle. Therefore, this laying hens’ feed is regular feed chickens enriched with soluble fiber (Pectin, Xanthan gum, and Guar gum) to produce eggs and muscle with lower cholesterol than usual.The ingredients are mixed in the ratio of concentrate 45%, corn flour 25%, soybean meal 20%, and extract of soluble fiber 10%. Once all the ingredients are mixed and then evaporated with temperature < 80 °C. Then put in the grinding machine resulting in a circular shape with holes 2-3 mm in diameter, after it dried up the water content in the feed is less than 14%. Eggs from laying hen with soluble fiber fortification feed intake will have lower cholesterol levels in eggs than regular feed. So even with the cholesterol content in the muscle, it is because chicken feed fortified with soluble fiber will accelerate the metabolism of cholesterol and cause cholesterol deposits in the chicken less. The use of this kind of laying hens feed is produce eggs with high protein content can be consumed more for people who have hypercholesterolemia. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=pectin" title="pectin">pectin</a>, <a href="https://publications.waset.org/abstracts/search?q=xanthan%20gum" title=" xanthan gum"> xanthan gum</a>, <a href="https://publications.waset.org/abstracts/search?q=guar%20gum" title=" guar gum"> guar gum</a>, <a href="https://publications.waset.org/abstracts/search?q=laying%20hen" title=" laying hen"> laying hen</a>, <a href="https://publications.waset.org/abstracts/search?q=cholesterol" title=" cholesterol"> cholesterol</a> </p> <a href="https://publications.waset.org/abstracts/29483/laying-hens-feed-fortified-with-pectin-xanthan-gum-and-guar-gum-aims-to-reduce-the-cholesterol-in-muscle-and-egg-yolk" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/29483.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">444</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">347</span> Prediction of Incompatibility Between Excipients and API in Gliclazide Tablets Using Infrared Spectroscopy and Principle Component Analysis</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Farzad%20Khajavi">Farzad Khajavi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Recognition of the interaction between active pharmaceutical ingredients (API) and excipients is a pivotal factor in the development of all pharmaceutical dosage forms. By predicting the interaction between API and excipients, we will be able to prevent the advent of impurities or at least lessen their amount. In this study, we used principle component analysis (PCA) to predict the interaction between Gliclazide as a secondary amine with Lactose in pharmaceutical solid dosage forms. The infrared spectra of binary mixtures of Gliclazide with Lactose at different mole ratios were recorded, and the obtained matrix was analyzed with PCA. By plotting score columns of the analyzed matrix, the incompatibility between Gliclazide and Lactose was observed. This incompatibility was seen experimentally. We observed the appearance of the impurity originated from the Maillard reaction between Gliclazide and Lactose at the chromatogram of the manufactured tablets in room temperature and under accelerated stability conditions. This impurity increases at the stability months. By changing Lactose to Mannitol and using Calcium Dibasic Phosphate in the tablet formulation, the amount of the impurity decreased and was in the acceptance range defined by British pharmacopeia for Gliclazide Tablets. This method is a fast and simple way to predict the existence of incompatibility between excipients and active pharmaceutical ingredients. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=PCA" title="PCA">PCA</a>, <a href="https://publications.waset.org/abstracts/search?q=gliclazide" title=" gliclazide"> gliclazide</a>, <a href="https://publications.waset.org/abstracts/search?q=impurity" title=" impurity"> impurity</a>, <a href="https://publications.waset.org/abstracts/search?q=infrared%20spectroscopy" title=" infrared spectroscopy"> infrared spectroscopy</a>, <a href="https://publications.waset.org/abstracts/search?q=interaction" title=" interaction"> interaction</a> </p> <a href="https://publications.waset.org/abstracts/154962/prediction-of-incompatibility-between-excipients-and-api-in-gliclazide-tablets-using-infrared-spectroscopy-and-principle-component-analysis" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/154962.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">346</span> Early Detection of Instability in Emulsions via Diffusing Wave Spectroscopy</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Coline%20Bretz">Coline Bretz</a>, <a href="https://publications.waset.org/abstracts/search?q=Andrea%20Vaccaro"> Andrea Vaccaro</a>, <a href="https://publications.waset.org/abstracts/search?q=Dario%20Leumann"> Dario Leumann</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The food, personal care, and cosmetic industries are seeing increased consumer demand for more sustainable and innovative ingredients. When developing new formulations incorporating such ingredients, stability is one of the first criteria that must be assessed, and it is thus of great importance to have a method that can detect instabilities early and quickly. Diffusing Wave Spectroscopy (DWS) is a light scattering technique that probes the motion,i.e., the mean square displacement (MSD), of colloids, such as nanoparticles in a suspension or droplets in emulsions. From the MSD, the rheological properties of the surrounding medium can be determined via the so-called microrheology approach. In the case of purely viscous media, it is also possible to obtain information about particle size. DWS can thus be used to monitor the size evolution of particles, droplets, or bubbles in aging dispersions, emulsions, or foams. In the context of early instability detection in emulsions, DWS offers considerable advantages, as the samples are measured in a contact-free manner, using only small quantities of samples loaded in a sealable cuvette. The sensitivity and rapidity of the technique are key to detecting and following the ageing of emulsions reliably. We present applications of DWS focused on the characterization of emulsions. In particular, we demonstrate the ability to record very subtle changes in the structural properties early on. We also discuss the various mechanisms at play in the destabilization of emulsions, such as coalescence or Ostwald ripening, and how to identify them through this technique. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=instrumentation" title="instrumentation">instrumentation</a>, <a href="https://publications.waset.org/abstracts/search?q=emulsions" title=" emulsions"> emulsions</a>, <a href="https://publications.waset.org/abstracts/search?q=stability" title=" stability"> stability</a>, <a href="https://publications.waset.org/abstracts/search?q=DWS" title=" DWS"> DWS</a> </p> <a href="https://publications.waset.org/abstracts/146530/early-detection-of-instability-in-emulsions-via-diffusing-wave-spectroscopy" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/146530.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">65</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">345</span> Detection and Quantification of Active Pharmaceutical Ingredients as Adulterants in Garcinia cambogia Slimming Preparations Using NIR Spectroscopy Combined with Chemometrics</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Dina%20Ahmed%20Selim">Dina Ahmed Selim</a>, <a href="https://publications.waset.org/abstracts/search?q=Eman%20Shawky%20Anwar"> Eman Shawky Anwar</a>, <a href="https://publications.waset.org/abstracts/search?q=Rasha%20Mohamed%20Abu%20El-Khair"> Rasha Mohamed Abu El-Khair</a> </p> <p class="card-text"><strong>Abstract:</strong></p> A rapid, simple and efficient method with minimal sample treatment was developed for authentication of Garcinia cambogia fruit peel powder, along with determining undeclared active pharmaceutical ingredients (APIs) in its herbal slimming dietary supplements using near infrared spectroscopy combined with chemometrics. Five featured adulterants, including sibutramine, metformin, orlistat, ephedrine, and theophylline are selected as target compounds. The Near infrared spectral data matrix of authentic Garcinia cambogia fruit peel and specimens degraded by intentional contamination with the five selected APIs was subjected to hierarchical clustering analysis to investigate their bundling figure. SIMCA models were established to ensure the genuiness of Garcinia cambogia fruit peel which resulted in perfect classification of all tested specimens. Adulterated samples were utilized for construction of PLSR models based on different APIs contents at minute levels of fraud practices (LOQ < 0.2% w/w).The suggested approach can be applied to enhance and guarantee the safety and quality of Garcinia fruit peel powder as raw material and in dietary supplements. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Garcinia%20cambogia" title="Garcinia cambogia">Garcinia cambogia</a>, <a href="https://publications.waset.org/abstracts/search?q=Quality%20control" title="Quality control">Quality control</a>, <a href="https://publications.waset.org/abstracts/search?q=NIR%20spectroscopy" title="NIR spectroscopy">NIR spectroscopy</a>, <a href="https://publications.waset.org/abstracts/search?q=Chemometrics" title="Chemometrics">Chemometrics</a> </p> <a href="https://publications.waset.org/abstracts/143112/detection-and-quantification-of-active-pharmaceutical-ingredients-as-adulterants-in-garcinia-cambogia-slimming-preparations-using-nir-spectroscopy-combined-with-chemometrics" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/143112.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">77</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">344</span> Trace Analysis of Genotoxic Impurity Pyridine in Sitagliptin Drug Material Using UHPLC-MS</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Bashar%20Al-Sabti">Bashar Al-Sabti</a>, <a href="https://publications.waset.org/abstracts/search?q=Jehad%20Harbali"> Jehad Harbali</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Background: Pyridine is a reactive base that might be used in preparing sitagliptin. International Agency for Research on Cancer classifies pyridine in group 2B; this classification means that pyridine is possibly carcinogenic to humans. Therefore, pyridine should be monitored at the allowed limit in sitagliptin pharmaceutical ingredients. Objective: The aim of this study was to develop a novel ultra high performance liquid chromatography mass spectrometry (UHPLC-MS) method to estimate the quantity of pyridine impurity in sitagliptin pharmaceutical ingredients. Methods: The separation was performed on C8 shim-pack (150 mm X 4.6 mm, 5 µm) in reversed phase mode using a mobile phase of water-methanol-acetonitrile containing 4 mM ammonium acetate in gradient mode. Pyridine was detected by mass spectrometer using selected ionization monitoring mode at m/z = 80. The flow rate of the method was 0.75 mL/min. Results: The method showed excellent sensitivity with a quantitation limit of 1.5 ppm of pyridine relative to sitagliptin. The linearity of the method was excellent at the range of 1.5-22.5 ppm with a correlation coefficient of 0.9996. Recoveries values were between 93.59-103.55%. Conclusions: The results showed good linearity, precision, accuracy, sensitivity, selectivity, and robustness. The studied method was applied to test three batches of sitagliptin raw materials. Highlights: This method is useful for monitoring pyridine in sitagliptin during its synthesis and testing sitagliptin raw materials before using them in the production of pharmaceutical products. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=genotoxic%20impurity" title="genotoxic impurity">genotoxic impurity</a>, <a href="https://publications.waset.org/abstracts/search?q=pyridine" title=" pyridine"> pyridine</a>, <a href="https://publications.waset.org/abstracts/search?q=sitagliptin" title=" sitagliptin"> sitagliptin</a>, <a href="https://publications.waset.org/abstracts/search?q=UHPLC%20-MS" title=" UHPLC -MS"> UHPLC -MS</a> </p> <a href="https://publications.waset.org/abstracts/158481/trace-analysis-of-genotoxic-impurity-pyridine-in-sitagliptin-drug-material-using-uhplc-ms" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/158481.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">95</span> </span> </div> </div> <ul class="pagination"> <li class="page-item disabled"><span class="page-link">&lsaquo;</span></li> <li class="page-item active"><span class="page-link">1</span></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=ingredients&page=2">2</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=ingredients&page=3">3</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=ingredients&page=4">4</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=ingredients&page=5">5</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=ingredients&page=6">6</a></li> <li class="page-item"><a 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