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physico-chemical characteristics</title> <meta name="description" content="Search results for: physico-chemical characteristics"> <meta name="keywords" content="physico-chemical characteristics"> <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 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method="get" action="https://publications.waset.org/abstracts/search"> <div 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="physico-chemical characteristics"> <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> 7926</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: physico-chemical characteristics</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7926</span> Progressive Changes in Physico-Chemical Constituent of Rainwater: A Case Study at Oyoko, a Rural Community in Ghana</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=J.%20O.%20Yeboah">J. O. Yeboah</a>, <a href="https://publications.waset.org/abstracts/search?q=K%20Aboraa"> K Aboraa</a>, <a href="https://publications.waset.org/abstracts/search?q=K.%20Kodom"> K. Kodom </a> </p> <p class="card-text"><strong>Abstract:</strong></p> The chemical and physical characteristics of rainwater harvested from a typical rooftop were progressively studied. The samples of rainwater collected were analyzed for pH, major ion concentrations, TDS, turbidity, conductivity. All the physicochemical constituents fell within the WHO guideline limits at some points as rainfall progresses except the pH. All the components of rainwater quality measured during the study showed higher concentrations during the early stages of rainfall and reduce as time progresses. There was a downward trend in terms of pH as rain progressed, with 18% of the samples recording pH below the WHO limit of 6.5-8.0. It was observed that iron concentration was above the WHO threshold value of 0.3 mg/l on occasions of heavy rains. The results revealed that most of physicochemical characteristics of rainwater samples were generally below the WHO threshold, as such, the rainwater characteristics showed satisfactory conditions in terms of physicochemical constituents. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=conductivity" title="conductivity">conductivity</a>, <a href="https://publications.waset.org/abstracts/search?q=pH" title=" pH"> pH</a>, <a href="https://publications.waset.org/abstracts/search?q=physicochemical" title=" physicochemical"> physicochemical</a>, <a href="https://publications.waset.org/abstracts/search?q=rainwater%20quality" title=" rainwater quality"> rainwater quality</a>, <a href="https://publications.waset.org/abstracts/search?q=TDS" title=" TDS"> TDS</a> </p> <a href="https://publications.waset.org/abstracts/3268/progressive-changes-in-physico-chemical-constituent-of-rainwater-a-case-study-at-oyoko-a-rural-community-in-ghana" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/3268.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">268</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">7925</span> Physicochemical Characteristics of Rice Starch Chainat 1 Variety by Physical Modification</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Orose%20Rugchati">Orose Rugchati</a>, <a href="https://publications.waset.org/abstracts/search?q=Sarawut%20Wattanawongpitak"> Sarawut Wattanawongpitak</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The Chainat 1 variety (CN1) of rice, which generally has high amylose starch, is distributed in the lower part of Northern Thailand. CN1 rice starch can be used in both food and non-food products. In this research, the CN1 rice starch from the wet-milling process was prepared by Pre-Gelatinization (Heat-Moisture Treatments, HMT) under different conditions: percentage of moisture contents (20% and 30%) and duration time in minutes (0, 30, 60, and 90) at a specific temperature 110°C. The physicochemical characteristics of CN1 rice starch modification, such as amylose content, viscosity, swelling, and solubility property, were evaluated and compared with native CN1 rice starch. The results showed that modification CN1 rice starch tends to have some characteristics better than native starch. The appearance color and starch granule of modified CN1 by HMT have more effective characteristics than native starch when increased duration time. The duration time and moisture content are significant factors to the CN1 starch characteristic by HMT. Moreover, physical modification of CN1 starch by HMT can be described as a modified rice starch providing in many applications and the advantage of biodegradability development. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=physicochemical%20characteristics" title="physicochemical characteristics">physicochemical characteristics</a>, <a href="https://publications.waset.org/abstracts/search?q=physical%20modification" title=" physical modification"> physical modification</a>, <a href="https://publications.waset.org/abstracts/search?q=pre-gelatinization" title=" pre-gelatinization"> pre-gelatinization</a>, <a href="https://publications.waset.org/abstracts/search?q=Heat-Moisture%20Treatments" title=" Heat-Moisture Treatments"> Heat-Moisture Treatments</a>, <a href="https://publications.waset.org/abstracts/search?q=rice%20starch" title=" rice starch"> rice starch</a>, <a href="https://publications.waset.org/abstracts/search?q=Chainat%201%20variety%20%28CN1%29" title=" Chainat 1 variety (CN1)"> Chainat 1 variety (CN1)</a> </p> <a href="https://publications.waset.org/abstracts/107385/physicochemical-characteristics-of-rice-starch-chainat-1-variety-by-physical-modification" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/107385.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">155</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">7924</span> Effects of Different Processing Methods on Composition, Physicochemical and Morphological Properties of MR263 Rice Flour</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=R.%20Asmeda">R. Asmeda</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20Noorlaila"> A. Noorlaila</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20H.%20Norziah"> M. H. Norziah</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This research work was conducted to investigate the effects of different grinding techniques during the milling process of rice grains on physicochemical characteristics of rice flour produced. Dry grinding, semi-wet grinding, and wet grinding were employed to produce the rice flour. The results indicated that different grinding methods significantly (p ≤ 0.05) affected physicochemical and functional properties of starch except for the carbohydrate content, x-ray diffraction pattern and breakdown viscosity. Dry grinding technique caused highest percentage of starch damage compared to semi-wet and wet grinding. Protein, fat and ash content were highest in rice flour obtained by dry grinding. It was found that wet grinding produce flour with smallest average particle size (8.52 µm), resulting in highest process yield (73.14%). Pasting profiles revealed that dry grinding produce rice flour with significantly lowest pasting temperature and highest setback viscosity. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=average%20particle%20size" title="average particle size">average particle size</a>, <a href="https://publications.waset.org/abstracts/search?q=grinding%20techniques" title=" grinding techniques"> grinding techniques</a>, <a href="https://publications.waset.org/abstracts/search?q=physicochemical%20characteristics" title=" physicochemical characteristics"> physicochemical characteristics</a>, <a href="https://publications.waset.org/abstracts/search?q=rice%20flour" title=" rice flour"> rice flour</a> </p> <a href="https://publications.waset.org/abstracts/7018/effects-of-different-processing-methods-on-composition-physicochemical-and-morphological-properties-of-mr263-rice-flour" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/7018.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">191</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">7923</span> Microbiological Properties and Mineral Contents of Honeys from Bordj Bou Arreridj Region (Algeria)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Diafat%20%20Abdelouahab">Diafat Abdelouahab</a>, <a href="https://publications.waset.org/abstracts/search?q=Ekhalfi%20A%20Hammoudia"> Ekhalfi A Hammoudia</a>, <a href="https://publications.waset.org/abstracts/search?q=Meribai%20Abdelmalek%20A"> Meribai Abdelmalek A</a>, <a href="https://publications.waset.org/abstracts/search?q=Bahloul%20Ahmedb"> Bahloul Ahmedb</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The present study aimed to characterize 30 honey samples from the Bordj Bou Arreridj region (Algeria) regarding their floral origins, physicochemical parameters, mineral composition and microbial safety. Mean values obtained for physicochemical parameters were: pH 4.11, 17.17% moisture, 0.0061% ash, 370.57μS cm−1 electrical conductivity, 21.98 meq/kg free acidity, and 9.703 mg/kg HMF. The mineral content was determined by atomic absorption spectrometry. The mean values obtained were (mg/kg): Fe, 7.5714; Mg, 37.68; Na, 186,63; Zn, 3,86; Pb, 0,4869 × 10-3 ; Cd, 267 × 10-3. Aerobic mesophiles, fecal coliforms and sulphite-reducing clostridia were the microbial contaminants of interest studied. Microbiologically, the honey quality was considered good and all samples showed to be negative in respect to safety parameters. The results obtained for physicochemical characteristics of Bordj Bou Arreridj honey indicate a good quality level, adequate processing, good maturity and freshness. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=pollen%20analysis" title="pollen analysis">pollen analysis</a>, <a href="https://publications.waset.org/abstracts/search?q=physicochemical%20analysis" title=" physicochemical analysis"> physicochemical analysis</a>, <a href="https://publications.waset.org/abstracts/search?q=mineral%20content" title=" mineral content"> mineral content</a>, <a href="https://publications.waset.org/abstracts/search?q=microbial%20contaminants" title=" microbial contaminants"> microbial contaminants</a> </p> <a href="https://publications.waset.org/abstracts/159713/microbiological-properties-and-mineral-contents-of-honeys-from-bordj-bou-arreridj-region-algeria" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/159713.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">89</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">7922</span> Physicochemical Analysis of Soxhlet Extracted Oils from Selected Northern Nigerian Seeds</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Abdulhamid%20Abubakar">Abdulhamid Abubakar</a>, <a href="https://publications.waset.org/abstracts/search?q=Sani%20Ibrahim"> Sani Ibrahim</a>, <a href="https://publications.waset.org/abstracts/search?q=Fakai%20I.%20Musa"> Fakai I. Musa</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The aim of the present study is to investigate the potential use of the selected seed oils. The oil was extracted using Soxhlet apparatus and the physicochemical characteristics of the oil determined using standard methods. The following results were obtained for the physicochemical parameters analysed: for Egusi seed oil, Oil yield 53.20%, Saponification value 178.03±1.25 mgKOH/g, iodine value 49.10±0.32 g I2/100 g, acid value 4.30±0.86 mgKOH/g, and Peroxide value 5.80±0.27 meq/kg were obtained. For Pawpaw seed oil, Oil yield 40.10%, Saponification value 24.13±3.93 mgKOH/g, iodine value 24.87±0.19 g I2/100g, acid value 9.46±0.40 mgKOH/g, and Peroxide value 3.12±1.22 meq/kg were obtained. For Sweet orange seed oil, oil yield 43.10%, Saponification value 106.30±2.37 mgKOH/g, Iodine value 37.08±0.04 g I2/100g, acid value 7.59±0.77 mgKOH/g, and Peroxide value 2.21±0.46 meq/kg were obtained. From the obtained values of the determined parameters, the oils can be extracted from the three selected seeds in commercial quantities and that the egusi and sweet orange seed oils may be utilized in the industrial soap production. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Carica%20papaya" title="Carica papaya">Carica papaya</a>, <a href="https://publications.waset.org/abstracts/search?q=Citrus%20sinensis" title=" Citrus sinensis"> Citrus sinensis</a>, <a href="https://publications.waset.org/abstracts/search?q=physicochemical" title=" physicochemical"> physicochemical</a>, <a href="https://publications.waset.org/abstracts/search?q=iodine%20value" title=" iodine value"> iodine value</a>, <a href="https://publications.waset.org/abstracts/search?q=peroxide%20value" title=" peroxide value"> peroxide value</a> </p> <a href="https://publications.waset.org/abstracts/15152/physicochemical-analysis-of-soxhlet-extracted-oils-from-selected-northern-nigerian-seeds" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/15152.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">442</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">7921</span> The Physicochemical Properties of Two Rivers in Eastern Cape South Africa as Relates to Vibrio Spp Density</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Oluwatayo%20Abioye">Oluwatayo Abioye</a>, <a href="https://publications.waset.org/abstracts/search?q=Anthony%20Okoh"> Anthony Okoh</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In the past view decades; human has experienced outbreaks of infections caused by pathogenic Vibrio spp which are commonly found in aquatic milieu. Asides the well-known Vibrio cholerae, discovery of other pathogens in this genus has been on the increase. While the dynamics of occurrence and distribution of Vibrio spp have been linked to some physicochemical parameters in salt water, data in relation to fresh water is limited. Hence, two rivers of importance in the Eastern Cape, South Africa were selected for this study. In all, eleven sampling sites were systematically identified and relevant physicochemical parameters, as well as Vibrio spp density, were determined for the period of six months using standard instruments and methods. Results were statistically analysed to determined key physicochemical parameters that determine the density of Vibrio spp in the selected rivers. Results: The density of Vibrio spp in all the sampling points ranges between < 1 CFU/mL to 174 x 10-2 CFU/mL. The physicochemical parameters of some of the sampling points were above the recommended standards. The regression analysis showed that Vibrio density in the selected rivers depends on a complex relationship between various physicochemical parameters. Conclusion: This study suggests that Vibrio spp density in fresh water does not depend on only temperature and salinity as suggested by earlier studies on salt water but rather on a complex relationship between several physicochemical parameters. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=vibrio%20density" title="vibrio density">vibrio density</a>, <a href="https://publications.waset.org/abstracts/search?q=physicochemical%20properties" title=" physicochemical properties"> physicochemical properties</a>, <a href="https://publications.waset.org/abstracts/search?q=pathogen" title=" pathogen"> pathogen</a>, <a href="https://publications.waset.org/abstracts/search?q=aquatic%20milieu" title=" aquatic milieu"> aquatic milieu</a> </p> <a href="https://publications.waset.org/abstracts/77315/the-physicochemical-properties-of-two-rivers-in-eastern-cape-south-africa-as-relates-to-vibrio-spp-density" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/77315.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">261</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">7920</span> The First Step to Standardization of Iranian Buffalo Milk: Physicochemical Characterization</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Farnoosh%20Attar">Farnoosh Attar</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Nowadays, buffalo’s milk due to has highly nutritional properties, has a special place among consumers and its application for the production of dairy products due to the high technological properties is increasing day by day. In the present study, the physicochemical characteristics of Iranian buffalo’s milk were compared with cow's milk. According to chemical analysis, the amount of fat, protein, and total solid was higher in buffalo milk than cow's milk (respectively, 8.2%, 4.73%, and 15.92% compared with 3.5%, 3.25%, and 12.5%). Also, the percentage of cholesterol buffalo’s milk was less than in cow's milk. In contrast, no significant difference between the pH, acidity, and specific gravity was observed. The size of buffalo milk fat globules was larger than cow's milk. In addition, the profile of buffalo free fatty acids milk showed the relatively high distribution of long chain saturated fatty acids. The presence of four major bands related to αs casein, β casein, β-lactoglobulin, and α-lactalbumin with quite higher intensity than cow’s milk was also observed. The results obtained will provide a reference investigation to improve the developing of buffalo milk standard. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=buffalo%20milk" title="buffalo milk">buffalo milk</a>, <a href="https://publications.waset.org/abstracts/search?q=physicochemical%20characterization" title=" physicochemical characterization"> physicochemical characterization</a>, <a href="https://publications.waset.org/abstracts/search?q=standardization" title=" standardization"> standardization</a>, <a href="https://publications.waset.org/abstracts/search?q=dairy%20products" title=" dairy products"> dairy products</a> </p> <a href="https://publications.waset.org/abstracts/23975/the-first-step-to-standardization-of-iranian-buffalo-milk-physicochemical-characterization" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/23975.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">443</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">7919</span> Preparations of Fruit Nectars from Fresh Fruit Juices-Analyses before and after Storage</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Youcef%20Amir">Youcef Amir</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The consumption of beverages continues to grow worldwide due to increasing demography, but pure fruit juices and high-quality nectars can induce protective effects on human health because of their natural bioactive components. In contrast, sodas and gaseous drinks containing synthetic food additives are considered as responsible for consumers of several pathologies such as obesity, diabetes, and non-alcoholic fatty liver disease. The nutritional and therapeutic virtues of fruit juices are generally a remarkable antioxidant power, anti-cancer activity linked to their richness of indigestible and indigestible sugars, vitamins, mineral salts, carotenoids and phenolic compounds. The main reasons, which led us to produce these fruit derivatives, are the non-availability of the fresh fruits mentioned above all along the year and also the existence of variations in the chemical composition of these different fruits as well as for the major or minor components. We tested, therefore, the physicochemical characteristics of each fruit juice and pulp apart and afterward those of the cocktails formulated. The fresh juices used during our experiments were obtained from the following fruits from north-central Algeria: prickly pear, pomegranate, melon, red oranges. The formulations of these fruit juices were tested after several trials comprising sensorial analysis, physicochemical factors (pH, titratable acidity, Brix degree, formal index, water content, total ash, total and reducing sugars, vitamin C, carotenoids, phenolic compounds) and microbial analysis after a storage period. To the pure juices proportions, citric acid E330, sucrose, and water were added followed by pasteurisation. These products were analysed from the physicochemical, microbial and sensorial viewpoints after a storage period of one month according to national legislation to evaluate their stability. The results of the physicochemical parameters of the prepared beverages had shown good physicochemical results, acceptable sensorial characteristics and microbial stability and safety before and after a storage period. We measured appreciable amounts of minor compounds with health properties. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=fruit%20juices" title="fruit juices">fruit juices</a>, <a href="https://publications.waset.org/abstracts/search?q=microbial%20analyses" title=" microbial analyses"> microbial analyses</a>, <a href="https://publications.waset.org/abstracts/search?q=nectars" title=" nectars"> nectars</a>, <a href="https://publications.waset.org/abstracts/search?q=physico%20chemical%20characteristics" title=" physico chemical characteristics"> physico chemical characteristics</a>, <a href="https://publications.waset.org/abstracts/search?q=sensorial%20analysis" title=" sensorial analysis"> sensorial analysis</a>, <a href="https://publications.waset.org/abstracts/search?q=storage%20period" title=" storage period"> storage period</a> </p> <a href="https://publications.waset.org/abstracts/91810/preparations-of-fruit-nectars-from-fresh-fruit-juices-analyses-before-and-after-storage" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/91810.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">7918</span> Physicochemical Characteristics and Evaluation of Main Volatile Compounds of Fresh and Dehydrated Mango</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Maria%20Terezinha%20Santos%20Leite%20Neta">Maria Terezinha Santos Leite Neta</a>, <a href="https://publications.waset.org/abstracts/search?q=M%C3%B4nica%20Silva%20de%20Jesus"> Mônica Silva de Jesus</a>, <a href="https://publications.waset.org/abstracts/search?q=Hannah%20Caroline%20Santos%20Araujo"> Hannah Caroline Santos Araujo</a>, <a href="https://publications.waset.org/abstracts/search?q=Rafael%20Donizete%20Dutra%20Sandes"> Rafael Donizete Dutra Sandes</a>, <a href="https://publications.waset.org/abstracts/search?q=Raquel%20Anne%20Ribeiro%20Dos%20Santos"> Raquel Anne Ribeiro Dos Santos</a>, <a href="https://publications.waset.org/abstracts/search?q=Narendra%20Narain"> Narendra Narain</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Mango is one of the most consumed and appreciated fruits in the world, mainly due to its peculiar and characteristic aroma. Since the fruit is perishable, it requires conservation methods to prolong its shelf life. Mango cubes were dehydrated at 40°C, 50°C and 60°C and by lyophilization, and the effect of these processes was investigated on the physicochemical characteristics (color and texture) of the products and monitoring of the main volatile compounds for the mango aroma. Volatile compounds were extracted by the SPME technique and analyzed in GC-MS system. Drying temperature at 60°C and lyophilization showed higher efficiency in retention of main volatile compounds, being 63.93% and 60.32% of the total concentration present in the fresh pulp, respectively. The freeze-drying process also presented features closer to the fresh mango in relation to color and texture, which contributes to greater acceptability. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=mango" title="mango">mango</a>, <a href="https://publications.waset.org/abstracts/search?q=freeze%20drying" title=" freeze drying"> freeze drying</a>, <a href="https://publications.waset.org/abstracts/search?q=convection%20drying" title=" convection drying"> convection drying</a>, <a href="https://publications.waset.org/abstracts/search?q=aroma" title=" aroma"> aroma</a>, <a href="https://publications.waset.org/abstracts/search?q=GC-MS" title=" GC-MS"> GC-MS</a> </p> <a href="https://publications.waset.org/abstracts/183064/physicochemical-characteristics-and-evaluation-of-main-volatile-compounds-of-fresh-and-dehydrated-mango" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/183064.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">64</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">7917</span> Correlation between the Larvae Density (Diptera: Culicidae) and Physicochemical Characteristics of Habitats in Mazandaran Province, Northern Iran</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Seyed%20Hassan%20Nikookar">Seyed Hassan Nikookar</a>, <a href="https://publications.waset.org/abstracts/search?q=Mahmoud%20Fazeli-Dinan"> Mahmoud Fazeli-Dinan</a>, <a href="https://publications.waset.org/abstracts/search?q=Seyyed%20Payman%20Ziapour"> Seyyed Payman Ziapour</a>, <a href="https://publications.waset.org/abstracts/search?q=Ahmad-Ali%20Enayati"> Ahmad-Ali Enayati</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Background: Mosquitoes look for all kinds of aquatic habitats for laying eggs. Characteristics of water habitats are important factors in determining whether a mosquito can survive and successfully completed their developmental stages. Physicochemical factors can display an important role in vector control programs. This investigate determined whether physicochemical factors differ between habitats can be effective in the larvae density in Mazandaran province. Methods: Larvae were collected by the standard dipper up to 350 ml for 15-20 minutes from fixed habitats in 16 villages of 30 townships, the specimens identified by morphological key. Water samples were collected during larval collection and were evaluated for temperature (°C), acidity (pH), turbidity (NTU), electrical conductivity (μS/cm), alkalinity (mg/l), total hardness (mg/l), nitrate (mg/l), chloride (mg/l), phosphate (mg/l), sulfate (mg/l) in selected habitats using standard methods. Spearman Correlation coefficient was used for analyze data. Results: Totally 7566 mosquito larvae of three genera and 15 species were collected of fixed habitats. Cx. pipiens was the dominant species except in villages of Tileno, Zavat, Asad Abad, Shah Mansur Mahale which An. maculipennis, Cx. torrentium were as the predominant species. Turbidity in Karat Koti, Chloride in Al Tappeh, nitrate, phosphate and sulfate in Chalmardi, electrical conductivity, alkalinity, total hardness in Komishan villages were significantly higher than other villages (P < 0.05). There were a significant positive correlation between Cx. pipiens and Electrical conductivity, Alkalinity, Total hardness, Chloride, Cx. tritaeniorhynchus and Chloride, whereas a significant negative correlation observed between Sulfate and Cx. perexiguss. Conclusion: The correlations observed between physicochemical factor and larval density, possibly can confirm the effect of these parameters on the breeding activities of mosquitoes, and could probability facilitate larval control programs by the handwork of such factors. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=anopheles" title="anopheles">anopheles</a>, <a href="https://publications.waset.org/abstracts/search?q=culex" title=" culex"> culex</a>, <a href="https://publications.waset.org/abstracts/search?q=culiseta" title=" culiseta"> culiseta</a>, <a href="https://publications.waset.org/abstracts/search?q=physicochemical" title=" physicochemical"> physicochemical</a>, <a href="https://publications.waset.org/abstracts/search?q=habitats" title=" habitats"> habitats</a>, <a href="https://publications.waset.org/abstracts/search?q=larvae%20density" title=" larvae density"> larvae density</a>, <a href="https://publications.waset.org/abstracts/search?q=correlation" title=" correlation"> correlation</a> </p> <a href="https://publications.waset.org/abstracts/36549/correlation-between-the-larvae-density-diptera-culicidae-and-physicochemical-characteristics-of-habitats-in-mazandaran-province-northern-iran" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/36549.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">265</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">7916</span> Effects of Spray Dryer Atomizer Speed on Casein Micelle Size in Whole Fat Milk Powder and Physicochemical Properties of White Cheese</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mohammad%20Goli">Mohammad Goli</a>, <a href="https://publications.waset.org/abstracts/search?q=Akram%20Sharifi"> Akram Sharifi</a>, <a href="https://publications.waset.org/abstracts/search?q=Mohammad%20Yousefi%20Jozdani"> Mohammad Yousefi Jozdani</a>, <a href="https://publications.waset.org/abstracts/search?q=Seyed%20Ali%20Mortazavi"> Seyed Ali Mortazavi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> An industrial spray dryer was used, and the effects of atomizer speed on the physicochemical properties of milk powder, the textural and sensory characteristics of white cheese made from this milk powder, were evaluated. For this purpose, whole milk was converted into powder by using three different speeds (10,000, 11,000, and 12,000 rpm). Results showed that with increasing atomizer speed in the spray dryer, the average size of casein micelle is significantly decreased (p < 0.05), whereas no significant effect is observed on the chemical properties of milk powder. White cheese characteristics indicated that with increasing atomizer speed, texture parameters, such as hardness, mastication, and gumminess, were significantly reduced (p < 0.05). Sensory evaluation also revealed that cheese samples prepared with dried milk produced at 12,000 rpm were highly accepted by panelists. Overall, the findings suggested that 12,000 rpm is the optimal atomizer speed for milk powder production. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=spray%20drying" title="spray drying">spray drying</a>, <a href="https://publications.waset.org/abstracts/search?q=powder%20technology" title=" powder technology"> powder technology</a>, <a href="https://publications.waset.org/abstracts/search?q=atomizer%20speed" title="atomizer speed">atomizer speed</a>, <a href="https://publications.waset.org/abstracts/search?q=particle%20size" title=" particle size"> particle size</a>, <a href="https://publications.waset.org/abstracts/search?q=white%20cheese%20physical%20properties" title=" white cheese physical properties"> white cheese physical properties</a> </p> <a href="https://publications.waset.org/abstracts/40474/effects-of-spray-dryer-atomizer-speed-on-casein-micelle-size-in-whole-fat-milk-powder-and-physicochemical-properties-of-white-cheese" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/40474.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">469</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">7915</span> Physicochemical and Bacteriological Quality Characterization of Some Selected Wells in Ado-Ekiti, Nigeria</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Olu%20Ale">Olu Ale</a>, <a href="https://publications.waset.org/abstracts/search?q=Olugbenga%20Aribisala"> Olugbenga Aribisala</a>, <a href="https://publications.waset.org/abstracts/search?q=Sanmi%20Awopetu"> Sanmi Awopetu </a> </p> <p class="card-text"><strong>Abstract:</strong></p> Groundwater (Wells) is obtained from several well-defined and different water-bearing geological layers or strata. The physical, chemical and bacteriological quality of the water contributed from each of these water-bearing formations and resultant effects of indiscriminate wastes disposal will be dependent on the dissolution of material within the formation. Therefore, water withdrawn from any ground water source will be a composite of these individual aquifers. The water quality was determined by actual sampling and analysis of the completed wells. This study attempted to examine the physicochemical and bacteriological water quality of twenty five selected wells comprising twenty boreholes (deep wells) and five hand dug wells (shallow wells). The twenty five wells cut across the entire Ado Ekiti Metropolitan area. The water samples collected using standard method was promptly taken to water laboratory at the Federal Polytechnic Ado-Ekiti for analysis, physical, chemical and bacteriological tests were carried out. Quality characteristics tested were found to meet WHO’s standard and generally acceptable, making it potable for drinking in most situations, thus encouraging the use of groundwater. Possible improvement strategies to groundwater exploitation were highlighted while remedies to poor quality water were suggested. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bacteriological" title="bacteriological">bacteriological</a>, <a href="https://publications.waset.org/abstracts/search?q=physicochemical" title=" physicochemical"> physicochemical</a>, <a href="https://publications.waset.org/abstracts/search?q=quality" title=" quality"> quality</a>, <a href="https://publications.waset.org/abstracts/search?q=wells" title=" wells"> wells</a>, <a href="https://publications.waset.org/abstracts/search?q=Ado%20Ekiti" title=" Ado Ekiti"> Ado Ekiti</a> </p> <a href="https://publications.waset.org/abstracts/35884/physicochemical-and-bacteriological-quality-characterization-of-some-selected-wells-in-ado-ekiti-nigeria" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/35884.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">368</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">7914</span> Physicochemical and Antioxidative Characteristics of Black Bean Protein Hydrolysates Obtained from Different Enzymes</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Zhaojun%20Zheng">Zhaojun Zheng</a>, <a href="https://publications.waset.org/abstracts/search?q=Yuanfa%20Liu"> Yuanfa Liu</a>, <a href="https://publications.waset.org/abstracts/search?q=Jiaxin%20Li"> Jiaxin Li</a>, <a href="https://publications.waset.org/abstracts/search?q=Jinwei%20Li"> Jinwei Li</a>, <a href="https://publications.waset.org/abstracts/search?q=Yong-jiang%20Xu"> Yong-jiang Xu</a>, <a href="https://publications.waset.org/abstracts/search?q=Chen%20Cao"> Chen Cao</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Black bean is an excellent protein source for preparing hydrolysates, which attract much attention due to their biological activity. The objective of this study was to characterize the physicochemical and antioxidant properties of black bean protein, hydrolyzed by ficin, bromelain or alcalase until 300 min of hydrolysis. Results showed that bromelain and alcalase hydrolysates possessed a higher degree of hydrolysis (DH) than that of ficin, thereby presenting different ultraviolet absorption, fluorescence intensity, and circular dichroism. Moreover, all hydrolysates possessed the capacity to scavenge DPPH radical with the lowest IC₅₀ of 21.11 µg/mL, as well as to chelate ferrous ion (Fe²⁺) with the IC₅₀ values ranging from 6.82 to 30.68 µg/mL. Intriguingly, the oxidation of linoleic acid, sunflower oil, and sunflower oil-in-water emulsion was remarkedly retarded by the three selected protein hydrolysates, especially by bromelain-treated protein hydrolysate, which might attribute to their high hydrophobicity and emulsifying properties. These findings can provide strong support for black bean protein hydrolysates to be employed in food products acting as natural antioxidant alternatives. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antioxidant%20activity" title="antioxidant activity">antioxidant activity</a>, <a href="https://publications.waset.org/abstracts/search?q=black%20bean%20protein%20hydrolysate" title=" black bean protein hydrolysate"> black bean protein hydrolysate</a>, <a href="https://publications.waset.org/abstracts/search?q=emulsion%20physicochemical%20properties" title=" emulsion physicochemical properties"> emulsion physicochemical properties</a>, <a href="https://publications.waset.org/abstracts/search?q=sunflower%20oil" title=" sunflower oil"> sunflower oil</a> </p> <a href="https://publications.waset.org/abstracts/105885/physicochemical-and-antioxidative-characteristics-of-black-bean-protein-hydrolysates-obtained-from-different-enzymes" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/105885.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">137</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">7913</span> Physiochemical Analysis of Ground Water in Zaria, Kaduna state, Nigeria</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=E.%20D.%20Paul">E. D. Paul</a>, <a href="https://publications.waset.org/abstracts/search?q=F.%20G.%20Okibe"> F. G. Okibe</a>, <a href="https://publications.waset.org/abstracts/search?q=C.%20E.%20Gimba"> C. E. Gimba</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20Yakubu"> S. Yakubu</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Some physicochemical characteristics and heavy metal concentrations of water samples collected from ten boreholes in Samaru, Zaria, Kaduna state, Nigeria were analysed in order to assess the drinking water quality. Physicochemical parameters were determined using classical methods while the heavy metals were determined using Atomic Absorption Spectrometry. Results of the analysis obtained were as follows: Temperature 29 – 310C, pH 5.74 – 6.19, Electrical conductivity 3.21 – 7.54 µs, DO 0.51 – 1.00 mg/L, BOD 0.0001 – 0.006 mg/L, COD 160 – 260 mg/L, TDS 2.08 – 4.55 mg/L, Total Hardness 97.44 – 401.36 mg/L CaCO3, and Chloride 0.97 – 59.12 mg/L. Concentrations of heavy metals were in the range; Zinc 0.000 – 0.7568 mg/L, Lead 0.000 – 0.070 mg/L and Cadmium 0.000 – 0.009 mg/L. The implications of these findings are discussed. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=ground%20water" title="ground water">ground water</a>, <a href="https://publications.waset.org/abstracts/search?q=water%20quality" title=" water quality"> water quality</a>, <a href="https://publications.waset.org/abstracts/search?q=heavy%20metals" title=" heavy metals"> heavy metals</a>, <a href="https://publications.waset.org/abstracts/search?q=Atomic%20Absorption%20Spectrometry%20%28AAS%29" title=" Atomic Absorption Spectrometry (AAS)"> Atomic Absorption Spectrometry (AAS)</a> </p> <a href="https://publications.waset.org/abstracts/16516/physiochemical-analysis-of-ground-water-in-zaria-kaduna-state-nigeria" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/16516.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">533</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">7912</span> Physico-Chemical and Sensory Properties of Orange Marmalade Supplemented with Aloe vera Powder</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Farhat%20Rashid">Farhat Rashid</a> </p> <p class="card-text"><strong>Abstract:</strong></p> A study was conducted at the Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan, to evaluate the effect of different concentration of Aloe vera (Aloe barbadensis Mill.) powder on physicochemical and sensory properties of orange marmalade. All treatments (0, 2, 4 6, 8 and 10% Aloe vera powder) were analyzed for titratable acidity, TSS, pH, moisture, fat, fiber and protein contents. The data indicated gradual increase in titratable acidity (0.08 to 0.18%), moisture (0.23 to 0.48%), protein (0.09 to 0.40%) and fiber (0.12 to 1.03%) among all treatments with increasing concentration of Aloe vera powder. However, a decreasing trend in pH (3.81 to 2.74), TSS (68 to 56 °Brix) and fat content (1.1 to 0.08%) was noticed with gradual increase in concentration of Aloe vera powder in orange marmalade. Sensory attributes like color, taste, texture, flavor and overall acceptability were found acceptable among all treatments but T1 (2% Aloe vera powder) was liked most and T5 (10% Aloe vera powder) was least appealing to the judges. It is concluded from present study that the addition of different concentrations of Aloe vera powder in orange marmalade significantly affected the physicochemical and sensory properties of marmalade. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=orange%20marmalade" title="orange marmalade">orange marmalade</a>, <a href="https://publications.waset.org/abstracts/search?q=Aloe%20vera" title=" Aloe vera"> Aloe vera</a>, <a href="https://publications.waset.org/abstracts/search?q=Aloe%20barbadensis%20mill" title=" Aloe barbadensis mill"> Aloe barbadensis mill</a>, <a href="https://publications.waset.org/abstracts/search?q=physicochemical" title=" physicochemical"> physicochemical</a>, <a href="https://publications.waset.org/abstracts/search?q=characteristics" title=" characteristics"> characteristics</a>, <a href="https://publications.waset.org/abstracts/search?q=organoleptic%20properties" title=" organoleptic properties"> organoleptic properties</a>, <a href="https://publications.waset.org/abstracts/search?q=Pakistan" title=" Pakistan"> Pakistan</a>, <a href="https://publications.waset.org/abstracts/search?q=treatments" title=" treatments"> treatments</a>, <a href="https://publications.waset.org/abstracts/search?q=significance" title=" significance"> significance</a> </p> <a href="https://publications.waset.org/abstracts/39548/physico-chemical-and-sensory-properties-of-orange-marmalade-supplemented-with-aloe-vera-powder" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/39548.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">358</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">7911</span> Microbiological and Physicochemical Evaluation of Traditional Greek Kopanisti Cheese Produced by Different Starter Cultures</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=M.%20Kazou">M. Kazou</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20Gavriil"> A. Gavriil</a>, <a href="https://publications.waset.org/abstracts/search?q=O.%20Kalagkatsi"> O. Kalagkatsi</a>, <a href="https://publications.waset.org/abstracts/search?q=T.%20Paschos"> T. Paschos</a>, <a href="https://publications.waset.org/abstracts/search?q=E.%20Tsakalidou"> E. Tsakalidou</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Kopanisti cheese is a Greek soft Protected Designation of Origin (PDO) cheese made of raw cow, sheep or goat milk, or mixtures of them, with similar organoleptic characteristics to that of Roquefort cheese. Traditional manufacturing of Kopanisti cheese is limited in small-scale dairies, without the addition of starter cultures. Instead, an amount of over-mature Kopanisti cheese, called Mana Kopanisti, is used to initiate ripening. Therefore, the selection of proper starter cultures and the understanding of the contribution of various microbial groups to its overall quality is crucial for the production of a high-quality final product with standardized organoleptic and physicochemical characteristics. Taking the above into account, the aim of the present study was the investigation of Kopanisti cheese microbiota and its role in cheese quality. For this purpose, four different types of Kopanisti were produced in triplicates, all with pasteurized cow milk, with the addition of (A) the typical mesophilic species Lactococcus lactis and Lactobacillus paracasei used as starters in the production of soft spread cheeses, (B) strains of Lactobacillus acidipiscis and Lactobacillus rennini previously isolated from Kopanisti and Mana Kopanisti, (C) all the species from (A) and (B) as inoculum, and finally (D) the species from (A) and Mana Kopanisti. Physicochemical and microbiological analysis was performed for milk and cheese samples during ripening. Enumeration was performed for major groups of lactic acid bacteria (LAB), total mesophilic bacteria, yeasts as well as hygiene indicator microorganisms. Bacterial isolates from all the different LAB groups, apart from enterococci, alongside yeasts isolates, were initially grouped using repetitive sequence-based polymerase chain reaction (rep-PCR) and then identified at the species level using 16S rRNA gene and internal transcribed spacer (ITS) DNA region sequencing, respectively. Sensory evaluation was also performed for final cheese samples at the end of the ripening period (35 days). Based on the results of the classical microbiological analysis, the average counts of the total mesophilic bacteria and LAB, apart from enterococci, ranged between 7 and 10 log colony forming unit (CFU) g⁻¹, phychrotrophic bacteria, and yeast extract glucose chloramphenicol (YGC) isolates between 4 and 8 log CFU g⁻¹, while coliforms and enterococci up to 2 log CFU g⁻¹ throughout ripening in cheese samples A, C and D. In contrast, in cheese sample B, the average counts of the total mesophilic bacteria and LAB, apart from enterococci, phychrotrophic bacteria, and YGC isolates ranged between 0 and 10 log CFU g⁻¹ and coliforms and enterococci up to 2 log CFU g⁻¹. Although the microbial counts were not that different among samples, identification of the bacterial and yeasts isolates revealed the complex microbial community structure present in each cheese sample. Differences in the physicochemical characteristics among the cheese samples were also observed, with pH ranging from 4.3 to 5.3 and moisture from 49.6 to 58.0 % in the final cheese products. Interestingly, the sensory evaluation also revealed differences among samples, with cheese sample B ranking first based on the total score. Overall, the combination of these analyses highlighted the impact of different starter cultures on the Kopanisti microbiota as well as on the physicochemical and sensory characteristics of the final product. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Kopanisti%20cheese" title="Kopanisti cheese">Kopanisti cheese</a>, <a href="https://publications.waset.org/abstracts/search?q=microbiota" title=" microbiota"> microbiota</a>, <a href="https://publications.waset.org/abstracts/search?q=classical%20microbiological%20analysis" title=" classical microbiological analysis"> classical microbiological analysis</a>, <a href="https://publications.waset.org/abstracts/search?q=physicochemical%20analysis" title=" physicochemical analysis"> physicochemical analysis</a> </p> <a href="https://publications.waset.org/abstracts/134356/microbiological-and-physicochemical-evaluation-of-traditional-greek-kopanisti-cheese-produced-by-different-starter-cultures" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/134356.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">135</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">7910</span> Biochemical Characteristics and Microstructure of Ice Cream Prepared from Fresh Cream</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=S.%20Baississe">S. Baississe</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20Godbane"> S. Godbane</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20Lekbir"> A. Lekbir</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The objective of our work is to develop an ice cream from a fermented cream, skim milk and other ingredients and follow the evolution of its physicochemical properties, biochemical and microstructure of the products obtained. Our cream is aerated with the manufacturing steps start with a homogenizing follow different ingredients by heating to 40°C emulsion, the preparation is then subjected to a heat treatment at 65°C for 30 min, before being stored in the cold at 4°C for a few hours. This conservation promotes crystallization of the material during the globular stage of maturation of the cream. The emulsifying agent moves gradually absorbed on the surface of fat globules homogeneous, which results in reduced protein stability. During the expansion, the collusion of destabilizing fat globules in the aqueous phase favours their coalescence. During the expansion, the collusion of destabilized fat globules in the aqueous phase favours their coalescence. The stabilizing agent increases the viscosity of the aqueous phase and the drainage limit interaction with the proteins of the aqueous phase and the protein absorbed on fat globules. The cutting improved organoleptic property of our cream is made by the use of three dyes and aromas. The products obtained undergo physicochemical analyses (pH, conductivity and acidity), biochemical (moisture, % dry matter and fat in %), and finally in the microscopic observation of the microstructure and the results obtained by analysis of the image processing software. The results show a remarkable evolution of physicochemical properties (pH, conductivity and acidity), biochemical (moisture, fat and non-fat) and microstructure of the products developed in relation to the raw material (skim milk) and the intermediate product (fermented cream). <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=ice%20cream" title="ice cream">ice cream</a>, <a href="https://publications.waset.org/abstracts/search?q=sour%20cream" title=" sour cream"> sour cream</a>, <a href="https://publications.waset.org/abstracts/search?q=physicochemical" title=" physicochemical"> physicochemical</a>, <a href="https://publications.waset.org/abstracts/search?q=biochemical" title=" biochemical"> biochemical</a>, <a href="https://publications.waset.org/abstracts/search?q=microstructure" title=" microstructure"> microstructure</a> </p> <a href="https://publications.waset.org/abstracts/5890/biochemical-characteristics-and-microstructure-of-ice-cream-prepared-from-fresh-cream" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/5890.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">209</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">7909</span> Effects of Gamma Irradiation on Chemical and Antioxidant Properties of Iranian Native Fresh Barberry Fruit</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Samira%20Berenji%20Ardestani">Samira Berenji Ardestani</a>, <a href="https://publications.waset.org/abstracts/search?q=Hamid%20Reza%20Akhavan"> Hamid Reza Akhavan</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Gamma irradiation greatly reduces the potential microbiological risk of fresh fruits, resulting in improved microbial safety as well as extending their shelf life. The effects of 0.5-2 kGy gamma doses on some physicochemical, microbial and sensory properties of fresh barberry fruits (<em>Berberis vulgaris</em>) during refrigerated storage for 40 days were evaluated. The total anthocyanin and total phenolic contents of barberry fruits decreased in a dose-dependent manner immediately after irradiation and after subsequent storage. In general, it is recommended that, according to the effect of gamma radiation on physicochemical, microbial and sensorial characteristics, doses of 1.25-2 kGy could be used. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antioxidant%20property" title="antioxidant property">antioxidant property</a>, <a href="https://publications.waset.org/abstracts/search?q=barberry%20fruit" title=" barberry fruit"> barberry fruit</a>, <a href="https://publications.waset.org/abstracts/search?q=chemical%20properties" title=" chemical properties"> chemical properties</a>, <a href="https://publications.waset.org/abstracts/search?q=gamma%20irradiation" title=" gamma irradiation"> gamma irradiation</a> </p> <a href="https://publications.waset.org/abstracts/81364/effects-of-gamma-irradiation-on-chemical-and-antioxidant-properties-of-iranian-native-fresh-barberry-fruit" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/81364.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">279</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">7908</span> Study of Ether Species Effects on Physicochemical Properties of Palm Oil Ether Monoesters as Novel Biodiesels </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Hejun%20Guo">Hejun Guo</a>, <a href="https://publications.waset.org/abstracts/search?q=Shenghua%20Liu"> Shenghua Liu</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Five palm oil ether monoesters utilized as novel biodiesels were synthesized and structurally identified in the paper. Investigation was made on the effect of ether species on physicochemical properties of the palm oil ether monoesters. The results showed that density, kinematic viscosity, smoke point, and solidifying point increase linearly with their CH2 group number in certain relationships. Cetane number is enhanced whereas heat value decreases linearly with CH2 group number. In addition, the influencing regularities of volumetric content of the palm oil ether monoesters on the fuel properties were also studied when the ether monoesters are used as diesel fuel additives. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=biodiesel" title="biodiesel">biodiesel</a>, <a href="https://publications.waset.org/abstracts/search?q=palm%20oil%20ether%20monoester" title=" palm oil ether monoester"> palm oil ether monoester</a>, <a href="https://publications.waset.org/abstracts/search?q=ether%20species" title=" ether species"> ether species</a>, <a href="https://publications.waset.org/abstracts/search?q=physicochemical%20property" title=" physicochemical property"> physicochemical property</a> </p> <a href="https://publications.waset.org/abstracts/1852/study-of-ether-species-effects-on-physicochemical-properties-of-palm-oil-ether-monoesters-as-novel-biodiesels" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/1852.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">267</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">7907</span> Physicochemical Studies and Screening of Aflatoxins and Pesticide Residues in Some 'Honey Pastes' Marketed in Jeddah, Saudi Arabia</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Rashad%20Al-Hindi">Rashad Al-Hindi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The study aimed at investigating and screening of some contaminants in some honey-based products. Sixty-nine 'honey paste' samples marketed in Jeddah, Saudi Arabia, were subjected to physicochemical studies and screening of aflatoxins and pesticide residues. The physicochemical parameters studied were mainly: moisture content, total sugars, total ash, total nitrogen, fibres, total acidity as citric acid and pH. These parameters were investigated using standard methods of analysis. Mycotoxins (aflatoxins) and pesticide residues were by an enzyme-linked immunosorbent assay (ELISA) according to official methods. Results revealed that mean values of the examined criteria were: 15.44±0.36%; 74±4.30%; 0.40±0.062%; 0.22±0.05%; 6.93±1.30%; 2.53±0.161 mmol/kg; 4.10±0.158, respectively. Overall results proved that all tested honey pastes samples were free from mycotoxins (aflatoxins) and pesticide residues. Therefore, we conclude that 'honey pastes' marketed in Jeddah city, Saudi Arabia were safe for human consumption. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=aflatoxins" title="aflatoxins">aflatoxins</a>, <a href="https://publications.waset.org/abstracts/search?q=honey%20mixtures" title=" honey mixtures"> honey mixtures</a>, <a href="https://publications.waset.org/abstracts/search?q=pesticide%20residues" title=" pesticide residues"> pesticide residues</a>, <a href="https://publications.waset.org/abstracts/search?q=physicochemical" title=" physicochemical"> physicochemical</a> </p> <a href="https://publications.waset.org/abstracts/96021/physicochemical-studies-and-screening-of-aflatoxins-and-pesticide-residues-in-some-honey-pastes-marketed-in-jeddah-saudi-arabia" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/96021.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">177</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7906</span> Comparison Conventional with Microwave-Assisted Drying Method on the Physicochemical Characteristics of Rice Bran Noodle</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Chien-Chun%20Huang">Chien-Chun Huang</a>, <a href="https://publications.waset.org/abstracts/search?q=Yi-U%20Chiou"> Yi-U Chiou</a>, <a href="https://publications.waset.org/abstracts/search?q=Chiun-C.R.%20Wang"> Chiun-C.R. Wang</a> </p> <p class="card-text"><strong>Abstract:</strong></p> For longer shelf life of noodles, air-dried method is the traditional way for the noodle preparation. Microwave drying has the specific advantage of rapid and uniform heating due to the penetration of microwaves into the body of the product. Microwave-assisted facility offers a quick and energy saving method during food dehydration as compares to the conventional air-dried method. Recently, numerous studies in the rheological characteristics of pasta or spaghetti were carried out with microwave–assisted air driers and many agricultural products were dried successfully. There are few researches about the evaluation of physicochemical characteristics and cooking quality of microwave-assisted air dried salted noodles. The purposes of this study were to compare the difference between conventional and microwave-assisted drying method on the physicochemical properties and eating quality of rice bran noodles. Three different microwave power including 0.5 KW, 0.75 KW and 1.0 KW installing with 50℃ hot air were applied for dehydration of rice bran noodles in this study. Three proportion of rice bran ranging in 0-20% were incorporated into salted noodles processing. The appearance, optimum cooking time, cooking yield and losses, textural profiles analysis, sensory evaluation of rice bran noodles were measured in this study. The results indicated that high power (1.0 KW) microwave facility caused partially burnt and porous on the surface of rice bran noodles. However, no characteristic of noodle was appeared on the surface of noodles preparing by low power (0.5 KW) microwave facility. The optimum cooking time of noodles was decreased as higher power microwave or higher proportion of rice bran was incorporated into noodles preparation. The higher proportion of rice bran (20%) or higher power of microwave-assisted dried noodles obtained the higher color intensity and the higher cooking losses as compared with conventional air dried noodles. The firmness of cooked rice bran noodles slightly decreased in the cooked noodles which were dried by high power microwave-assisted method. The shearing force, tensile strength, elasticity and texture profiles of cooked rice noodles decreased with the progress of the proportion of rice bran. The results of sensory evaluation indicated conventional dried noodles obtained the higher springiness, cohesiveness and acceptability of cooked noodles than high power (1.0 KW) microwave-assisted dried noodles. However, low power (0.5 KW) microwave-assisted dried noodles showed the comparable sensory attributes and acceptability with conventional dried noodles. Moreover, the sensory attributes including firmness, springiness, cohesiveness decreased, but stickiness increased, with the increases of rice bran proportion. These results inferred that incorporation of lower proportion of rice bran and lower power microwave-assisted dried noodles processing could produce faster cooking time and acceptable quality of cooked noodles as compared to conventional dried noodles. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=microwave-assisted%20drying%20method" title="microwave-assisted drying method">microwave-assisted drying method</a>, <a href="https://publications.waset.org/abstracts/search?q=physicochemical%20characteristics" title=" physicochemical characteristics"> physicochemical characteristics</a>, <a href="https://publications.waset.org/abstracts/search?q=rice%20bran%20noodles" title=" rice bran noodles"> rice bran noodles</a>, <a href="https://publications.waset.org/abstracts/search?q=sensory%20evaluation" title=" sensory evaluation"> sensory evaluation</a> </p> <a href="https://publications.waset.org/abstracts/24750/comparison-conventional-with-microwave-assisted-drying-method-on-the-physicochemical-characteristics-of-rice-bran-noodle" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/24750.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">481</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">7905</span> Impact of Syngenetic Elements on the Physico-Chemical Properties of Lignocellulosic Biochar</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Edita%20Baltr%C4%97nait%C4%97">Edita Baltrėnaitė</a>, <a href="https://publications.waset.org/abstracts/search?q=Pranas%20Baltr%C4%97nas"> Pranas Baltrėnas</a>, <a href="https://publications.waset.org/abstracts/search?q=Egl%C4%97%20Mar%C4%8DIulaitien%C4%97"> Eglė MarčIulaitienė</a>, <a href="https://publications.waset.org/abstracts/search?q=Mantas%20Pranskevi%C4%8DIus"> Mantas PranskevičIus</a>, <a href="https://publications.waset.org/abstracts/search?q=Valeriia%20Chemerys"> Valeriia Chemerys</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The growing demand for organic products in the market promotes their use in various fields. One of such products is biochar. Among the innovative environmental applications, biochar has the potential as an adsorbent for retaining contaminants in environmental engineering and agrotechnical systems. Artificial modification of biochar can improve its adsorption capacity. However, indirect/natural change of biochar composition (e.g., contaminated biomass) based on syngenetic elements provides prospects for new applications of biochar as well as decreases the modification costs. Natural lignocellulosic and biochar composition variations would lead to a new field of application of biochar and reduce resources for biochar modifications. The aim of this study was to determine the influence of syngenetic elements of biochar’s feedstock on the physicochemical properties of lignocellulosic biochar. Syngenetic elements (e.g., Zn, Cu, Ni, Pb, Mg) and other intrinsic properties (e.g., lignin, COHN, moisture, ash) of indifferent types of lignocellulosic feedstock on the physicochemical characteristics of biochar are discussed. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=adsorption" title="adsorption">adsorption</a>, <a href="https://publications.waset.org/abstracts/search?q=lignocellulosic%20biochar" title=" lignocellulosic biochar"> lignocellulosic biochar</a>, <a href="https://publications.waset.org/abstracts/search?q=instrinsic%20properties" title=" instrinsic properties"> instrinsic properties</a>, <a href="https://publications.waset.org/abstracts/search?q=syngenetic%20elements" title=" syngenetic elements"> syngenetic elements</a> </p> <a href="https://publications.waset.org/abstracts/78760/impact-of-syngenetic-elements-on-the-physico-chemical-properties-of-lignocellulosic-biochar" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/78760.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">199</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">7904</span> Physicochemical Properties of Palm Stearin (PS) and Palm Kernel Olein (PKOO) Blends as Potential Edible Coating Materials</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=I.%20Ruzaina">I. Ruzaina</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20B.%20Rashid"> A. B. Rashid</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20S.%20Halimahton%20Zahrah"> M. S. Halimahton Zahrah</a>, <a href="https://publications.waset.org/abstracts/search?q=C.%20S.%20Cheow"> C. S. Cheow</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20S.%20Adi"> M. S. Adi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study was conducted to determine the potential of palm stearin (PS) as edible coating materials for fruits. The palm stearin was blended with 20-80% palm kernel olein (PKOo) and the properties of the blends were evaluated in terms of the slip melting point (SMP), solid fat content (SFC), fatty acid and triacylglycerol compositions (TAG), and polymorphism. Blending of PS with PKOo reduced the SMP, SFC, altered the FAC and TAG composition and changed the crystal polymorphism from β to mixture of β and β′. The changes in the physicochemical properties of PS were due to the replacement of the high melting TAG in PS with medium chain TAG in PKOo. From the analysis, 1:1 and 3:2 were the better PSPKOo blend formulations in slowing down the weight loss, respiration gases and gave better appearance when compared to other PSPKOo blends formulations. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=guava" title="guava">guava</a>, <a href="https://publications.waset.org/abstracts/search?q=palm%20stearin" title=" palm stearin"> palm stearin</a>, <a href="https://publications.waset.org/abstracts/search?q=palm%20kernel%20olein" title=" palm kernel olein"> palm kernel olein</a>, <a href="https://publications.waset.org/abstracts/search?q=physicochemical" title=" physicochemical "> physicochemical </a> </p> <a href="https://publications.waset.org/abstracts/28629/physicochemical-properties-of-palm-stearin-ps-and-palm-kernel-olein-pkoo-blends-as-potential-edible-coating-materials" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/28629.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">584</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">7903</span> Physicochemical Attributes of Pectin Hydrogel and Its Wound Healing Activity</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Nor%20Khaizan%20Anuar">Nor Khaizan Anuar</a>, <a href="https://publications.waset.org/abstracts/search?q=Nur%20Karimah%20Aziz"> Nur Karimah Aziz</a>, <a href="https://publications.waset.org/abstracts/search?q=Tin%20Wui%20Wong"> Tin Wui Wong</a>, <a href="https://publications.waset.org/abstracts/search?q=Ahmad%20Sazali%20Hamzah"> Ahmad Sazali Hamzah</a>, <a href="https://publications.waset.org/abstracts/search?q=Wan%20Rozita%20Wan%20Engah"> Wan Rozita Wan Engah </a> </p> <p class="card-text"><strong>Abstract:</strong></p> The physicochemical attributes and wound healing activity of pectin hydrogel in rat models, following partial thickness thermal injury were investigated. The pectin hydrogel was prepared by solvent evaporation method with the aid of glutaraldehyde as crosslinking agent and glycerol as plasticizer. The physicochemical properties were mainly evaluated using differential scanning calorimetry (DSC) and Fourier transform infrared (FTIR) spectroscopy, while the wound healing activity was examined by the macroscopic images, wound size reduction and histological evaluation using haematoxylin and eosin (H&E) stain for 14 days. The DSC and FTIR analysis suggested that pectin hydrogel exhibited higher extent of polymer-polymer interaction at O-H functional group in comparison to the unprocessed pectin. This was indicated by the increase of endothermic enthalpy values from 139.35 ± 13.06 J/g of unprocessed pectin to 156.23 ± 2.86 J/g of pectin hydrogel, as well as the decrease of FTIR wavenumber corresponding to O-H at 3432.07 ± 0.49 cm-1 of unprocessed pectin to 3412.62 ± 13.06 cm-1 of pectin hydrogel. Rats treated with pectin hydrogel had significantly smaller wound size (Student’s t-test, p<0.05) when compared to the untreated group starting from day 7 until day 14. H&E staining indicated that wounds received pectin hydrogel had more fibroblasts, blood vessels and collagen bundles on day 14 in comparison to the untreated rats. <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=physicochemical" title=" physicochemical"> physicochemical</a>, <a href="https://publications.waset.org/abstracts/search?q=rats" title=" rats"> rats</a>, <a href="https://publications.waset.org/abstracts/search?q=wound" title=" wound"> wound</a> </p> <a href="https://publications.waset.org/abstracts/43465/physicochemical-attributes-of-pectin-hydrogel-and-its-wound-healing-activity" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/43465.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">360</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">7902</span> Changes in Physicochemical Characteristics of a Serpentine Soil and in Root Architecture of a Hyperaccumulating Plant Cropped with a Legume</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ramez%20F.%20Saad">Ramez F. Saad</a>, <a href="https://publications.waset.org/abstracts/search?q=Ahmad%20Kobaissi"> Ahmad Kobaissi</a>, <a href="https://publications.waset.org/abstracts/search?q=Bernard%20Amiaud"> Bernard Amiaud</a>, <a href="https://publications.waset.org/abstracts/search?q=Julien%20Ruelle"> Julien Ruelle</a>, <a href="https://publications.waset.org/abstracts/search?q=Emile%20Benizri"> Emile Benizri</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Agromining is a new technology that establishes agricultural systems on ultramafic soils in order to produce valuable metal compounds such as nickel (Ni), with the final aim of restoring a soil's agricultural functions. But ultramafic soils are characterized by low fertility levels and this can limit yields of hyperaccumulators and metal phytoextraction. The objectives of the present work were to test if the association of a hyperaccumulating plant (Alyssum murale) and a Fabaceae (Vicia sativa var. Prontivesa) could induce changes in physicochemical characteristics of a serpentine soil and in root architecture of a hyperaccumulating plant then lead to efficient agromining practices through soil quality improvement. Based on standard agricultural systems, consisting in the association of legumes and another crop such as wheat or rape, a three-month rhizobox experiment was carried out to study the effect of the co-cropping (Co) or rotation (Ro) of a hyperaccumulating plant (Alyssum murale) with a legume (Vicia sativa) and incorporating legume biomass to soil, in comparison with mineral fertilization (FMo), on the structure and physicochemical properties of an ultramafic soil and on root architecture. All parameters measured (biomass, C and N contents, and taken-up Ni) on Alyssum murale conducted in co-cropping system showed the highest values followed by the mineral fertilization and rotation (Co > FMo > Ro), except for root nickel yield for which rotation was better than the mineral fertilization (Ro > FMo). The rhizosphere soil of Alyssum murale in co-cropping had larger soil particles size and better aggregates stability than other treatments. Using geostatistics, co-cropped Alyssum murale showed a greater root surface area spatial distribution. Moreover, co-cropping and rotation-induced lower soil DTPA-extractable nickel concentrations than other treatments, but higher pH values. Alyssum murale co-cropped with a legume showed a higher biomass production, improved soil physical characteristics and enhanced nickel phytoextraction. This study showed that the introduction of a legume into Ni agromining systems could improve yields of dry biomass of the hyperaccumulating plant used and consequently, the yields of Ni. Our strategy can decrease the need to apply fertilizers and thus minimizes the risk of nitrogen leaching and underground water pollution. Co-cropping of Alyssum murale with the legume showed a clear tendency to increase nickel phytoextraction and plant biomass in comparison to rotation treatment and fertilized mono-culture. In addition, co-cropping improved soil physical characteristics and soil structure through larger and more stabilized aggregates. It is, therefore, reasonable to conclude that the use of legumes in Ni-agromining systems could be a good strategy to reduce chemical inputs and to restore soil agricultural functions. Improving the agromining system by the replacement of inorganic fertilizers could simultaneously be a safe way of rehabilitating degraded soils and a method to restore soil quality and functions leading to the recovery of ecosystem services. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=plant%20association" title="plant association">plant association</a>, <a href="https://publications.waset.org/abstracts/search?q=legumes" title=" legumes"> legumes</a>, <a href="https://publications.waset.org/abstracts/search?q=hyperaccumulating%20plants" title=" hyperaccumulating plants"> hyperaccumulating plants</a>, <a href="https://publications.waset.org/abstracts/search?q=ultramafic%20soil%20physicochemical%20properties" title=" ultramafic soil physicochemical properties"> ultramafic soil physicochemical properties</a> </p> <a href="https://publications.waset.org/abstracts/87186/changes-in-physicochemical-characteristics-of-a-serpentine-soil-and-in-root-architecture-of-a-hyperaccumulating-plant-cropped-with-a-legume" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/87186.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">166</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7901</span> Design, Development and Characterization of Pioglitazone Transdermal Drug Delivery System</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Dwarakanadha%20Reddy%20Peram">Dwarakanadha Reddy Peram</a>, <a href="https://publications.waset.org/abstracts/search?q=D.%20Swarnalatha"> D. Swarnalatha</a>, <a href="https://publications.waset.org/abstracts/search?q=C.%20Gopinath"> C. Gopinath</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The main aim of this research work was to design and development characterization of Pioglitazone transdermal drug delivery system by using various polymers such as Olibanum with different concentration by solvent evaporation technique. The prepared formulations were evaluated for different physicochemical characteristics like thickness, folding endurance, drug content, percentage moisture absorption, percentage moisture loss, percentage elongation break test and weight uniformity. The diffusion studies were performed by using modified Franz diffusion cells. The result of dissolution studies shows that formulation, F3 (Olibanum with 50 mg) showed maximum release of 99.95 % in 12hrs, whereas F1 (Olibanum and EC backing membrane) showed minimum release of 93.65% in 12 hr. Based on the drug release and physicochemical values obtained the formulation F3 is considered as an optimized formulation which shows higher percentage of drug release of 99.95 % in 12 hr. The developed transdermal patches increase the therapeutic efficacy and reduced toxic effect of pioglitazone. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=pioglitazone" title="pioglitazone">pioglitazone</a>, <a href="https://publications.waset.org/abstracts/search?q=olibanum" title=" olibanum"> olibanum</a>, <a href="https://publications.waset.org/abstracts/search?q=transdermal%20drug%20delivery%20system" title=" transdermal drug delivery system"> transdermal drug delivery system</a>, <a href="https://publications.waset.org/abstracts/search?q=drug%20release%20percantage" title=" drug release percantage"> drug release percantage</a> </p> <a href="https://publications.waset.org/abstracts/85414/design-development-and-characterization-of-pioglitazone-transdermal-drug-delivery-system" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/85414.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">209</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">7900</span> Physicochemical Characterization of Peptides Isolated from Vigna unguiculata</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sonaal%20Ramsookmohan">Sonaal Ramsookmohan</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Legume seeds are common foods in human diet and have been identied as a valuable source of human nutritonn Since they are useful sources of protein; legume proteins are used in many food applicatonsn Critcal functonal propertes are recognized to impact the quality of foodn Cowpea (Vigna unguiculata), has been well documented for its immense potental in contributng to food security forming part of daily staple diets in most developing countriesn. In this study, cowpea seeds were used to prepare cowpea four, protein isolates by the salt extractonndialysis method and peptdes by enzymatc hydrolysis using Alcalase and Flavourzymen Functonal analyses such as water absorpton capacity, oil absorpton capacity, emulsifying and foaming propertes were conducted on the cowpea peptdesn The physicochemical propertes determine their potental applicaton in food industries as functonal ingredientsn Cowpea peptdes could increase the value of cowpea by expanding its use, as well as contribute to the legume grain sector. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=physicochemical" title="physicochemical">physicochemical</a>, <a href="https://publications.waset.org/abstracts/search?q=peptides" title=" peptides"> peptides</a>, <a href="https://publications.waset.org/abstracts/search?q=Cowpea" title=" Cowpea"> Cowpea</a>, <a href="https://publications.waset.org/abstracts/search?q=alcalase" title=" alcalase"> alcalase</a>, <a href="https://publications.waset.org/abstracts/search?q=flavourzyme" title=" flavourzyme"> flavourzyme</a> </p> <a href="https://publications.waset.org/abstracts/173925/physicochemical-characterization-of-peptides-isolated-from-vigna-unguiculata" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/173925.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">75</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">7899</span> Physicochemical and Optical Characterization of Rutile TiO2 Thin Films Grown by APCVD Technique</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Dalila%20Hocine">Dalila Hocine</a>, <a href="https://publications.waset.org/abstracts/search?q=Mohammed%20Said%20Belkaid"> Mohammed Said Belkaid</a>, <a href="https://publications.waset.org/abstracts/search?q=Abderahmane%20Moussi"> Abderahmane Moussi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In this study, pure rutile TiO2 thin films were directly synthesized on silicon substrates by Atmospheric Pressure Chemical Vapor Deposition technique (APCVD) using TiCl4 as precursor. We studied the physicochemical properties and the optical properties of the produced coatings by means of standard characterization techniques of Fourier Transform Infrared Spectroscopy (FTIR) combined with UV-Vis Reflectance Spectrophotometry. The absorption peaks at 423 cm-1 and 610 cm-1 were observed for the rutile TiO2 thin films, by FTIR measurements. The absorption peak at 739 cm-1 due to the vibration of the Ti-O bonds, was also detected. UV-Vis Reflectance Spectrophotometry is employed for measuring the optical band gap from the measurements of the TiO2 films reflectance. The optical band gap was then extracted from the reflectance data for the TiO2 sample. It was estimated to be 3.05 eV which agrees with the band gap of commercial rutile TiO2 sample. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=titanium%20dioxide" title="titanium dioxide">titanium dioxide</a>, <a href="https://publications.waset.org/abstracts/search?q=physicochemical%20properties" title=" physicochemical properties"> physicochemical properties</a>, <a href="https://publications.waset.org/abstracts/search?q=APCVD" title=" APCVD"> APCVD</a>, <a href="https://publications.waset.org/abstracts/search?q=FTIR" title=" FTIR"> FTIR</a>, <a href="https://publications.waset.org/abstracts/search?q=band%20gap" title=" band gap"> band gap</a> </p> <a href="https://publications.waset.org/abstracts/27069/physicochemical-and-optical-characterization-of-rutile-tio2-thin-films-grown-by-apcvd-technique" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/27069.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">7898</span> Modelling the Physicochemical Properties of Papaya Based-Cookies Using Response Surface Methodology</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mayowa%20Saheed%20Sanusi%20A">Mayowa Saheed Sanusi A</a>, <a href="https://publications.waset.org/abstracts/search?q=Musiliu%20Olushola%20Sunmonua"> Musiliu Olushola Sunmonua</a>, <a href="https://publications.waset.org/abstracts/search?q=Abdulquadri%20Alakab%20Owolabi%20Raheema"> Abdulquadri Alakab Owolabi Raheema</a>, <a href="https://publications.waset.org/abstracts/search?q=Adeyemi%20Ikimot%20Adejokea"> Adeyemi Ikimot Adejokea</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The development of healthy cookies for health-conscious consumers cannot be overemphasized in the present global health crisis. This study was aimed to evaluate and model the influence of ripeness levels of papaya puree (unripe, ripe and overripe), oven temperature (130°C, 150°C and 170°C) and oven rack speed (stationary, 10 and 20 rpm) on physicochemical properties of papaya-based cookies using Response Surface Methodology (RSM). The physicochemical properties (baking time, cookies mass, cookies thickness, spread ratio, proximate composition, Calcium, Vitamin C and Total Phenolic Content) were determined using standard procedures. The data obtained were statistically analysed at p≤0.05 using ANOVA. The polynomial regression model of response surface methodology was used to model the physicochemical properties. The adequacy of the models was determined using the coefficient of determination (R²) and the response optimizer of RSM was used to determine the optimum physicochemical properties for the papaya-based cookies. Cookies produced from overripe papaya puree were observed to have the shortest baking time; ripe papaya puree favors cookies spread ratio, while the unripe papaya puree gives cookies with the highest mass and thickness. The highest crude protein content, fiber content, calcium content, Vitamin C and Total Phenolic Content (TPC) were observed in papaya based-cookies produced from overripe puree. The models for baking time, cookies mass, cookies thickness, spread ratio, moisture content, crude protein and TPC were significant, with R2 ranging from 0.73 – 0.95. The optimum condition for producing papaya based-cookies with desirable physicochemical properties was obtained at 149°C oven temperature, 17 rpm oven rack speed and with the use of overripe papaya puree. The Information on the use of puree from unripe, ripe and overripe papaya can help to increase the use of underutilized unripe or overripe papaya and also serve as a strategic means of obtaining a fat substitute to produce new products with lower production cost and health benefit. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=papaya%20based-cookies" title="papaya based-cookies">papaya based-cookies</a>, <a href="https://publications.waset.org/abstracts/search?q=modeling" title=" modeling"> modeling</a>, <a href="https://publications.waset.org/abstracts/search?q=response%20surface%20methodology" title=" response surface methodology"> response surface methodology</a>, <a href="https://publications.waset.org/abstracts/search?q=physicochemical%20properties" title=" physicochemical properties"> physicochemical properties</a> </p> <a href="https://publications.waset.org/abstracts/142840/modelling-the-physicochemical-properties-of-papaya-based-cookies-using-response-surface-methodology" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/142840.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">167</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">7897</span> Study on Preparation and Storage of Jam Incorporating Carrots (Dacus Carrota), Banana (Musa Acuminata) and Lime (Citrus Aurantifola)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=K.%20Premakumar">K. Premakumar</a>, <a href="https://publications.waset.org/abstracts/search?q=D.%20S.%20Rushani"> D. S. Rushani</a>, <a href="https://publications.waset.org/abstracts/search?q=H.%20N.%20Hettiarachchi"> H. N. Hettiarachchi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The production and consumption of preserved foods have gained much importance due to globalization, and they provide a health benefit apart from the basic nutritional functions. Therefore, a study was conducted to develop a jam incorporating carrot, banana, and lime. Considering the findings of several preliminary studies, five formulations of the jam were prepared by blending different percentages of carrot and banana including control (where the only carrot was added). The freshly prepared formulations were subjected to physicochemical and sensory analysis.Physico-Chemical parameters such as pH, TSS, titrable acidity, ascorbic acid content, total sugar and non-reducing sugar and organoleptic qualities such as colour, aroma, taste, spread ability and overall acceptability and microbial analysis (total plate count) were analyzed after formulations. Physico-Chemical Analysis of the freshly prepared Carrot –Banana Blend jam showed increasing trend in titrable acidity (from 0.8 to 0.96, as % of citric acid), TSS (from 70.05 to 67.5 0Brix), ascorbic acid content (from 0.83 to 11.465 mg/100ml), reducing sugar (from 15.64 to 20.553%) with increase in carrot pulp from 50 to 100%. pH, total sugar, and non-reducing sugar were also reduced when carrot concentration is increased. Five points hedonic scale was used to evaluate the organoleptic characters. According to Duncan's Multiple Range Test, the mean scores for all the assessed sensory characters varied significantly (p<0.05) in the freshly made carrot-banana blend jam formulations. Based on the physicochemical and sensory analysis, the most preferred carrot: banana combinations of 50:50, 100:0 and 80:20 (T1, T2, and T5) were selected for storage studies.The formulations were stored at 300 °C room temperature and 70-75% of RH for 12 weeks. The physicochemical characteristics were measured at two weeks interval during storage. The decreasing trends in pH and ascorbic acid and an increasing trend in TSS, titrable acidity, total sugar, reducing sugar and non-reducing sugar were noted with advancement of storage periods of 12 weeks. The results of the chemical analysis showed that there were significance differences (p<0.05) between the tested formulations. Sensory evaluation was done for carrot –banana blends jam after a period of 12 weeks through a panel of 16 semi-trained panelists. The sensory analysis showed that there were significant differences (p<0.05) for organoleptic characters between carrot-banana blend jam formulations. The highest overall acceptability was observed in formulation with 80% carrot and 20% banana pulp. Microbiological Analysis was carried out on the day of preparation, 1 month, 2 months and 3 months after preparation. No bacterial growth was observed in the freshly made carrot -banana blend jam. There were no counts of yeast and moulds and coliforms in all treatments after the heat treatments and during the storage period. Only the bacterial counts (Total Plate Counts) were observed after three months of storage below the critical level, and all formulations were microbiologically safe for consumption. Based on the results of physio-chemical characteristics, sensory attributes, and microbial test, the carrot –banana blend jam with 80% carrot and 20% banana (T2) was selected as best formulation and could be stored up to 12 weeks without any significant changes in the quality characteristics. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=formulations" title="formulations">formulations</a>, <a href="https://publications.waset.org/abstracts/search?q=physicochemical%20parameters" title=" physicochemical parameters"> physicochemical parameters</a>, <a href="https://publications.waset.org/abstracts/search?q=microbiological%20analysis" title=" microbiological analysis"> microbiological analysis</a>, <a href="https://publications.waset.org/abstracts/search?q=sensory%20evaluation" title=" sensory evaluation"> sensory evaluation</a> </p> <a href="https://publications.waset.org/abstracts/59580/study-on-preparation-and-storage-of-jam-incorporating-carrots-dacus-carrota-banana-musa-acuminata-and-lime-citrus-aurantifola" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/59580.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">203</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=physico-chemical%20characteristics&page=2">2</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=physico-chemical%20characteristics&page=3">3</a></li> <li class="page-item"><a class="page-link" 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