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syrup</title> <meta name="description" content="Search results for: syrup"> <meta name="keywords" content="syrup"> <meta name="viewport" content="width=device-width, initial-scale=1, minimum-scale=1, maximum-scale=1, user-scalable=no"> <meta charset="utf-8"> <link href="https://cdn.waset.org/favicon.ico" type="image/x-icon" rel="shortcut icon"> <link href="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/css/bootstrap.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/plugins/fontawesome/css/all.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/css/site.css?v=150220211555" rel="stylesheet"> </head> <body> <header> <div class="container"> <nav class="navbar navbar-expand-lg navbar-light"> <a class="navbar-brand" href="https://waset.org"> <img src="https://cdn.waset.org/static/images/wasetc.png" alt="Open Science Research Excellence" title="Open Science Research Excellence" /> </a> <button class="d-block d-lg-none navbar-toggler ml-auto" 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class="input-group"> <i class="fas fa-search"></i> <input type="text" class="search-query" name="q" placeholder="Author, Title, Abstract, Keywords" value="syrup"> <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> 26</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: syrup</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">26</span> Development of Extemporaneous Pediatric Syrup of Prednisone</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Amel%20Chenafa">Amel Chenafa</a>, <a href="https://publications.waset.org/abstracts/search?q=Sihem%20Boulenouar"> Sihem Boulenouar</a>, <a href="https://publications.waset.org/abstracts/search?q=Linda%20Aoued"> Linda Aoued</a>, <a href="https://publications.waset.org/abstracts/search?q=Imane%20Sediri"> Imane Sediri</a>, <a href="https://publications.waset.org/abstracts/search?q=Ismahan%20Djebbar"> Ismahan Djebbar</a>, <a href="https://publications.waset.org/abstracts/search?q=Mohamed%20Adil%20Selka"> Mohamed Adil Selka</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Introduction: The specialties intended for adults are often inadequate marketed for pediatric use, such as for a galenic form or in the dosage. For an industrial, development of a pediatric drug is confronted to various problems. So, the hospital pharmacies have to respond to adaptation needs of pharmaceutical forms for pediatric use. The objective of our work is to develop an oral form of prednisone for pediatric use since no adapted form to children is commercialized. Materials and Methods: Therefore an extemporaneous syrup of prednisone was prepared at the concentration of 0,5mg/ml from 5mg tablets and stored in amber glass bottles. Organoleptic and microbiological stability was studied in two temperatures: 5°C and 25°C, and evaluated at D0, D15, and D30. Results: No organoleptic changes have been detected on the syrup conserved at 25 and 5°C. The results show that there is no presence of bacteria, yeasts, and molds in the syrups stored at both temperatures during the analysis period. Conclusion: Sheltered from light, the developed syrup of prednisone remained stable at room temperature and/or refrigerator for 30 days. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=extemporaneous%20syrup" title="extemporaneous syrup">extemporaneous syrup</a>, <a href="https://publications.waset.org/abstracts/search?q=pediatric%20drug" title=" pediatric drug"> pediatric drug</a>, <a href="https://publications.waset.org/abstracts/search?q=prednisone" title=" prednisone"> prednisone</a>, <a href="https://publications.waset.org/abstracts/search?q=stability" title=" stability"> stability</a> </p> <a href="https://publications.waset.org/abstracts/32721/development-of-extemporaneous-pediatric-syrup-of-prednisone" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/32721.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">386</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">25</span> Comparative Growth Kinetic Studies of Two Strains Saccharomyces cerevisiae Isolated from Dates and a Commercial Strain</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Nizar%20Chaira">Nizar Chaira</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Dates, main products of the oases, due to their therapeutic interests, are considered highly nutritious fruit. Several studies on the valuation biotechnology and technology of dates are made, and several products are already prepared. Isolation of the yeast Saccharomyces cerevisiae, naturally presents in a scrap of date, optimization of growth in the medium based on date syrup and production biomass can potentially expand the range of secondary products of dates. To this end, this paper tries to study the suitability for processing dates technology and biotechnology to use the date pulp as a carbon source for biological transformation. Two strains of Saccharomyces cerevisiae isolated from date syrup (S1, S2) and a commercial strain have used for this study. After optimization of culture conditions, production in a fermenter on two different media (date syrup and beet molasses) was performed. This is followed by studying the kinetics of growth, protein production and consumption of sugars in crops strain 1, 2 and the commercial strain and on both media. The results obtained showed that a concentration of 2% sugar, 2.5 g/l yeast extract, pH 4.5 and a temperature between 25 and 35°C are the optimal conditions for cultivation in a bioreactor. The exponential phase of the specific growth rate of a strain on both media showed that it is about 0.3625 h-1 for the production of a medium based on date syrup and 0.3521 h-1 on beet molasses with a generation time equal to 1.912 h and on the medium based on date syrup, yeast consumes preferentially the reducing sugars. For the production of protein, we showed that this latter presents an exponential phase when the medium starts to run out of reducing sugars. For strain 2, the specific growth rate is about 0.261h-1 for the production on a medium based on date syrup and 0207 h-1 on beet molasses and the base medium syrup date of the yeast consumes preferentially reducing sugars. For the invertase and other metabolits, these increases rapidly after exhaustion of reducing sugars. The comparison of productivity between the three strains on the medium based on date syrup showed that the maximum value is obtained with the second strain: p = 1072 g/l/h as it is about of 0923 g/l/h for strain 1 and 0644 g/l/h for the commercial strain. Thus, isolates of date syrup are more competitive than the commercial strain and can give the same performance in a shorter time with energy gain. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=date%20palm" title="date palm">date palm</a>, <a href="https://publications.waset.org/abstracts/search?q=fermentation" title=" fermentation"> fermentation</a>, <a href="https://publications.waset.org/abstracts/search?q=molasses" title=" molasses"> molasses</a>, <a href="https://publications.waset.org/abstracts/search?q=Saccharomyces" title=" Saccharomyces"> Saccharomyces</a>, <a href="https://publications.waset.org/abstracts/search?q=syrup" title=" syrup"> syrup</a> </p> <a href="https://publications.waset.org/abstracts/57047/comparative-growth-kinetic-studies-of-two-strains-saccharomyces-cerevisiae-isolated-from-dates-and-a-commercial-strain" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/57047.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">321</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">24</span> Antigastritic Effect of Starch from Manihot utilissima on Male Wistar Rats Induced Aspirin</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Naela%20Nabiela">Naela Nabiela</a>, <a href="https://publications.waset.org/abstracts/search?q=Ahmad%20Hilmi%20Fahmi"> Ahmad Hilmi Fahmi</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20Sukron"> M. Sukron</a>, <a href="https://publications.waset.org/abstracts/search?q=Ayu%20Elita%20Sari"> Ayu Elita Sari</a>, <a href="https://publications.waset.org/abstracts/search?q=Yusran"> Yusran</a>, <a href="https://publications.waset.org/abstracts/search?q=Suparmi"> Suparmi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Aspirin is one of NSAIDs (non-steroid inflammatory drugs), can cause gastric ulcer as an side effect of prolonged consumption. The effort to prevent the increase of gastric HCl level can by treating with amylopectin was reported that can cover the gastric mucose. However, the effect of amylopectin in starch from Manihot utilissima which is believed as traditional treatment gastric ulcer have not been clear yet. This study was conducted to determine the effect of starch formed as syrup to HCl level and gastric histopatology. This experiment post test only control group design used 42 male wistar rats divided into 7 groups. All groups, except first group, were induced by 60 mg/100gBW/day aspirin for 3 days. The following day for 2 days each group was treated by starch syrup at dosed 0.45% w/v, 0.9% w/v, 1.8% w/v, 0% w/v, and sucralfate. Respectively, HCl level were measured by acidi-alkalimetri titration method, while the gastric histopathology were prepared by hematoxylin-eosin staining. The result shows that aspirin induction can increase the HCl level as 0,00767 N. Starch syrup at dose 1.8% w/v was effective to reduce HCl level and the grade of second gastric necrosis. It can be conclude that starch syrup is potention as a treatment to cure gastric ulcer caused by NSAIDs side effect. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=concentration%20of%20HCl%20stomach" title="concentration of HCl stomach">concentration of HCl stomach</a>, <a href="https://publications.waset.org/abstracts/search?q=gastric%20histopathology" title=" gastric histopathology"> gastric histopathology</a>, <a href="https://publications.waset.org/abstracts/search?q=gastritis" title=" gastritis"> gastritis</a>, <a href="https://publications.waset.org/abstracts/search?q=starch" title=" starch"> starch</a> </p> <a href="https://publications.waset.org/abstracts/31559/antigastritic-effect-of-starch-from-manihot-utilissima-on-male-wistar-rats-induced-aspirin" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/31559.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">465</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">23</span> Response Surface Methodology for the Optimization of Sugar Extraction from Phoenix dactylifera L.</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Lila%20Boulekbache-Makhlouf">Lila Boulekbache-Makhlouf</a>, <a href="https://publications.waset.org/abstracts/search?q=Kahina%20Djaoud"> Kahina Djaoud</a>, <a href="https://publications.waset.org/abstracts/search?q=Myriam%20Tazarourte"> Myriam Tazarourte</a>, <a href="https://publications.waset.org/abstracts/search?q=Samir%20Hadjal"> Samir Hadjal</a>, <a href="https://publications.waset.org/abstracts/search?q=Khodir%20Madani"> Khodir Madani</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In Algeria, important quantities of secondary date variety (Phoenix dactylifera L.) are generated in each campaign; their chemical composition is similar to that of commercial dates. The present work aims to valorize this common date variety (Degla-Beida) which is often poorly exploited. In this context, we tried to prepare syrup from the secondary date variety and to evaluate the effect of conventional extraction (CE) or water bath extraction (WBE) and alternative extraction (microwaves assisted extraction (MAE), and ultrasounds assisted extraction (UAE)) on its total sugar content (TSC), using response surface methodology (RSM). Then, the analysis of individual sugars was performed by high-performance liquid chromatography (HPLC). Maximum predicted TSC recoveries under the optimized conditions for MAE, UAE and CE were 233.248 ± 3.594 g/l, 202.889 ± 5.797 g/l, and 233.535 ± 5.412 g/l, respectively, which were close to the experimental values: 233.796 ± 1.898 g/l; 202.037 ± 3.401 g/l and 234.380 ± 2.425 g/l. HPLC analysis revealed high similarity in the sugar composition of date juices obtained by MAE (60.11% sucrose, 16.64% glucose and 23.25% fructose) and CE (50.78% sucrose, 20.67% glucose and 28.55% fructose), although a large difference was detected for that obtained by UAE (0.00% sucrose, 46.94% glucose and 53.06% fructose). Microwave-assisted extraction was the best method for the preparation of date syrup with an optimal recovery of total sugar content. However, ultrasound-assisted extraction was the best one for the preparation of date syrup with high content of reducing sugars. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=dates" title="dates">dates</a>, <a href="https://publications.waset.org/abstracts/search?q=extraction" title=" extraction"> extraction</a>, <a href="https://publications.waset.org/abstracts/search?q=RSM" title=" RSM"> RSM</a>, <a href="https://publications.waset.org/abstracts/search?q=sugars" title=" sugars"> sugars</a>, <a href="https://publications.waset.org/abstracts/search?q=syrup" title=" syrup"> syrup</a> </p> <a href="https://publications.waset.org/abstracts/104783/response-surface-methodology-for-the-optimization-of-sugar-extraction-from-phoenix-dactylifera-l" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/104783.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">158</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">22</span> Optimization of Stevia Concentration in Rasgulla (Sweet Syrup Cheese Ball) Based on Quality </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Gurveer%20Kaur">Gurveer Kaur</a>, <a href="https://publications.waset.org/abstracts/search?q=T.%20K.%20Goswami"> T. K. Goswami</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Rasgulla (a sweet syrup cheese ball), a sweet, spongy dessert represents traditional sweet dish of an Indian subcontinent prepared by chhana. 100 g of Rasgulla contains 186 calories, and so it is a driving force behind obesity and diabetes. To reduce Rasgulla’s energy value sucrose mainly should be minimized, so instead of sucrose, stevia (zero calories natural sweetener) is used to prepare Rasgulla. In this study three samples were prepared with sucrose to stevia ratio taking 100:0 (as control sample), (i) 50:50 (T1); (ii) 25:75 (T2), and (iii) 0:100 (T3) from 4% fat milk. It was found that as the sucrose concentration decreases the percentage of fat increase in the Rasgulla slightly. Sample T2 showed < 0.1% (±0.06) sucrose content. But there was no significant difference on protein and ash content of the samples. Whitening index was highest (78.0 ± 0.13) for T2 and lowest (65.7 ± 0.21) for the control sample since less sucrose in syrup reduces the browning of the sample (T2). Energy value per 100 g was calculated to be 50, 72, 98, and 184 calories for T3, T2, T1 and control samples, respectively. According to optimization study, the preferred (high quality) order of samples was as follows: T1 > T1 > control > T3. Low sugar content Rasgulla with acceptable quality can be prepared with 25:75 ratio of sucrose to stevia. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=composition" title="composition">composition</a>, <a href="https://publications.waset.org/abstracts/search?q=rasgulla" title=" rasgulla"> rasgulla</a>, <a href="https://publications.waset.org/abstracts/search?q=sensory" title=" sensory"> sensory</a>, <a href="https://publications.waset.org/abstracts/search?q=stevia" title=" stevia"> stevia</a> </p> <a href="https://publications.waset.org/abstracts/71594/optimization-of-stevia-concentration-in-rasgulla-sweet-syrup-cheese-ball-based-on-quality" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/71594.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">206</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">21</span> Environmental Evaluation of Two Kind of Drug Production (Syrup and Pomade Form) Using Life Cycle Assessment Methodology</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=H.%20Aksas">H. Aksas</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20Boughrara"> S. Boughrara</a>, <a href="https://publications.waset.org/abstracts/search?q=K.%20Louhab"> K. Louhab</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The goal of this study was the use of life cycle assessment (LCA) methodology to assess the environmental impact of pharmaceutical product (four kinds of syrup form and tree kinds of pomade form), which are produced in one leader manufactory in Algeria town that is SAIDAL Company. The impacts generated have evaluated using SimpaPro7.1 with CML92 Method for syrup form and EPD 2007 for pomade form. All impacts evaluated have compared between them, with determination of the compound contributing to each impacts in each case. Data needed to conduct Life Cycle Inventory (LCI) came from this factory, by the collection of theoretical data near the responsible technicians and engineers of the company, the practical data are resulting from the assay of pharmaceutical liquid, obtained at the laboratories of the university. This data represent different raw material imported from European and Asian country necessarily to formulate the drug. Energy used is coming from Algerian resource for the input. Outputs are the result of effluent analysis of this factory with different form (liquid, solid and gas form). All this data (input and output) represent the ecobalance. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=pharmaceutical%20product" title="pharmaceutical product">pharmaceutical product</a>, <a href="https://publications.waset.org/abstracts/search?q=drug%20residues" title=" drug residues"> drug residues</a>, <a href="https://publications.waset.org/abstracts/search?q=LCA%20methodology" title=" LCA methodology"> LCA methodology</a>, <a href="https://publications.waset.org/abstracts/search?q=environmental%20impacts" title=" environmental impacts"> environmental impacts</a> </p> <a href="https://publications.waset.org/abstracts/39550/environmental-evaluation-of-two-kind-of-drug-production-syrup-and-pomade-form-using-life-cycle-assessment-methodology" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/39550.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">246</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">20</span> Effect of Temperature on the Production of Fructose and Bioethanol from Date’s Syrup using S. cerevisiae ATCC 36859</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=M.%20A.%20Zeinelabdeen">M. A. Zeinelabdeen</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20E.%20Abasaeed"> A. E. Abasaeed</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20H.%20Gaily"> M. H. Gaily</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20K.%20Sulieman"> A. K. Sulieman</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20D.%20Putra"> M. D. Putra</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The effect of temperature on the production of fructose and bioethanol from date syrup via selective fermentation by S. cerevisiae ATCC 36859 strain was studied. Various temperatures have been tested (27, 30 and 33 ᵒC). The fermentation experiments were conducted in a water shaker bath at the three temperatures under testing and 120 rpm. The results showed that a high fructose yield can be achieved at all temperatures under testing while the optimal is 27 ᵒC with 84% fructose yield. A high ethanol yield can be obtained for all temperatures under testing. However; the maximum biomass concentration and ethanol yield (86.22%) were obtained at 30 ᵒC. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=dates" title="dates">dates</a>, <a href="https://publications.waset.org/abstracts/search?q=ethanol" title=" ethanol"> ethanol</a>, <a href="https://publications.waset.org/abstracts/search?q=fructose" title=" fructose"> fructose</a>, <a href="https://publications.waset.org/abstracts/search?q=fermentation" title=" fermentation"> fermentation</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20cerevisiae" title=" S. cerevisiae"> S. cerevisiae</a> </p> <a href="https://publications.waset.org/abstracts/11038/effect-of-temperature-on-the-production-of-fructose-and-bioethanol-from-dates-syrup-using-s-cerevisiae-atcc-36859" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/11038.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">402</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">19</span> Broccoli Sprouts Powder Could Improve Metabolic and Liver Disorder-Induced by High-Fructose Corn Syrup</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Zahra%20Bahadoran">Zahra Bahadoran</a>, <a href="https://publications.waset.org/abstracts/search?q=Parvin%20Mirmiran"> Parvin Mirmiran</a>, <a href="https://publications.waset.org/abstracts/search?q=Hanieh-Sadat%20Ejtahed"> Hanieh-Sadat Ejtahed</a>, <a href="https://publications.waset.org/abstracts/search?q=Maryam%20Tohidi"> Maryam Tohidi</a>, <a href="https://publications.waset.org/abstracts/search?q=Fereidoun%20Azizi"> Fereidoun Azizi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Background and Aim: Broccoli sprouts, rich source of bioactive compounds specially sulforaphane (SFN), have unique functional properties. This study was conducted to investigate the possible treatment effects of high-SFN broccoli sprouts powder on metabolic and liver disorders in rats fed with high-fructose corn syrup. Methods: Thirty-two male wistar rats, pretreated with an eight-week high-fructose diet (water containing 30% fructose), were randomly allocated into three groups: Baseline control (BC), control (C) (normal diet), and BSP-diet (normal diet+5% BSP). The duration of the study was 6 weeks. Biochemical measurements, liver weight and triglyceride content were evaluated and histopathological examination of liver was performed. Results: After 6-weeks, the liver weight was significantly lower in BSP group compared to controls (13.4 g vs. 11.4 g, P<0.05). After 6 weeks, a significant decrease was observed in fasting serum glucose, total cholesterol and triglyceride levels in both experimental groups (P<0.05). Compared to controls, serum levels of HDL-C were significantly higher in BSP group. The liver TG content in BSP compared to control group was lower (14.6 vs. 16.4 mg/mg tissue). The hepatic levels of alanine aminotransferase, aspartate aminotransferase and γ-glutamyl transferase had not considerable changes in the groups after the intervention period but the level of alkaline phosphatase significantly decreased in BSP group (P<0.05). The histopathological examination of liver confirmed a decrease lobular and portal inflammation and ballooning in BSP group compared to control. Conclusion: High-SFN broccoli sprouts powder has beneficials effect on metabolic and liver changes-induced by high fructose corn syrup. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=broccoli%20sprouts" title="broccoli sprouts">broccoli sprouts</a>, <a href="https://publications.waset.org/abstracts/search?q=metabolic%20disorders" title=" metabolic disorders"> metabolic disorders</a>, <a href="https://publications.waset.org/abstracts/search?q=fatty%20liver" title=" fatty liver"> fatty liver</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20science" title=" food science"> food science</a> </p> <a href="https://publications.waset.org/abstracts/21550/broccoli-sprouts-powder-could-improve-metabolic-and-liver-disorder-induced-by-high-fructose-corn-syrup" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/21550.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">424</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">18</span> Studying the Effect of Ethanol and Operating Temperature on Purification of Lactulose Syrup Containing Lactose</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=N.%20Zanganeh">N. Zanganeh</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20Zabet"> M. Zabet</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Lactulose is a synthetic disaccharide which has remarkable applications in food and pharmaceutical fields. Lactulose is not found in nature and it is produced by isomerization reaction of lactose in an alkaline environment. It should be noted that this reaction has a very low yield since significant amount of lactose stays un-reacted in the system. Basically, purification of lactulose is difficult and costly. Previous studies have revealed that solubility of lactose and lactulose are significantly different in ethanol. Considering the fact that solubility is also affected by temperature itself, we investigated the effect of ethanol and temperature on separation process of lactose from the syrup containing lactose and lactulose. For this purpose, a saturated solution containing lactulose and lactose was made at three different temperatures; 25⁰C (room temperature), 31⁰C, and 37⁰C first.  Five samples containing 2g saturated solution was taken and then 2g, 3g, 4g, 5g, and 6g ethanol separately was added to the sampling tubes. Sampling tubes were kept at respective temperatures afterward. The concentration of lactose and lactulose after separation process measured and analyzed by High Performance Liquid Chromatography (HPLC). Results showed that ethanol has such a greater impact than operating temperature on purification process. Also, it was observed that the maximum rate of separation occurred at initial amount of added ethanol. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=lactulose" title="lactulose">lactulose</a>, <a href="https://publications.waset.org/abstracts/search?q=lactose" title=" lactose"> lactose</a>, <a href="https://publications.waset.org/abstracts/search?q=purification" title=" purification"> purification</a>, <a href="https://publications.waset.org/abstracts/search?q=solubility" title=" solubility"> solubility</a> </p> <a href="https://publications.waset.org/abstracts/15976/studying-the-effect-of-ethanol-and-operating-temperature-on-purification-of-lactulose-syrup-containing-lactose" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/15976.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">451</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">17</span> Authenticity of Ecuadorian Commercial Honeys</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Elisabetta%20Schievano">Elisabetta Schievano</a>, <a href="https://publications.waset.org/abstracts/search?q=Valentina%20Zuccato"> Valentina Zuccato</a>, <a href="https://publications.waset.org/abstracts/search?q=Claudia%20Finotello"> Claudia Finotello</a>, <a href="https://publications.waset.org/abstracts/search?q=Patricia%20Vit"> Patricia Vit</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Control of honey frauds is needed in Ecuador to protect bee keepers and consumers because simple syrups and new syrups with eucalyptus are sold as genuine honeys. Authenticity of Ecuadorian commercial honeys was tested with a vortex emulsion consisting on one volume of honey:water (1:1) dilution, and two volumes of diethyl ether. This method allows a separation of phases in one minute to discriminate genuine honeys that form three phase and fake honeys that form two phases; 34 of the 42 honeys analyzed from five provinces of Ecuador were genuine. This was confirmed with 1H NMR spectra of honey dilutions in deuterated water with an enhanced aminoacid region with signals for proline, phenylalanine and tyrosine. Classic quality indicators were also tested with this method (sugars, HMF), indicators of fermentation (ethanol, acetic acid), and residues of citric acid used in the syrup manufacture. One of the honeys gave a false positive for genuine, being an admixture of genuine honey with added syrup, evident for the high sucrose. Sensory analysis was the final confirmation to recognize the honey groups studied here, namely honey produced in combs by Apis mellifera, fake honey, and honey produced in cerumen pots by Geotrigona, Melipona, and Scaptotrigona. This is a valuable contribution to protect honey consumers, and to develop the beekeeping industry in Ecuador. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=fake" title="fake">fake</a>, <a href="https://publications.waset.org/abstracts/search?q=genuine" title=" genuine"> genuine</a>, <a href="https://publications.waset.org/abstracts/search?q=honey" title=" honey"> honey</a>, <a href="https://publications.waset.org/abstracts/search?q=1H%20NMR" title=" 1H NMR"> 1H NMR</a>, <a href="https://publications.waset.org/abstracts/search?q=Ecuador" title=" Ecuador "> Ecuador </a> </p> <a href="https://publications.waset.org/abstracts/28018/authenticity-of-ecuadorian-commercial-honeys" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/28018.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">385</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">16</span> Selective Fermentations of Monosaccharides by Osmotolerant Yeast Cultures</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Elizabeth%20Loza-Valerdi">Elizabeth Loza-Valerdi</a>, <a href="https://publications.waset.org/abstracts/search?q=Victor%20Pardi%C3%B1as-Rios"> Victor Pardiñas-Rios</a>, <a href="https://publications.waset.org/abstracts/search?q=Arnulfo%20Pluma-Pluma"> Arnulfo Pluma-Pluma</a>, <a href="https://publications.waset.org/abstracts/search?q=Andres%20Breton-Toral"> Andres Breton-Toral</a>, <a href="https://publications.waset.org/abstracts/search?q=Julio%20Cercado-Jaramillo"> Julio Cercado-Jaramillo</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The purification processes for mixtures of isomeric monosaccharides using industrial chromatographic methods poses a serious technical challenge. Mixtures of 2 or 3 monosaccharides are difficult to separate by strictly physical or chemical techniques. Differential fermentation by microbial cultures is an increasingly interesting way of selective enrichment in a particular kind of monosaccharides when a mixture of them is present in the solution, and only one has economical value. Osmotolerant yeast cultures provide an interesting source of biocatalysts for the selective catabolism of monosaccharides in media containing high concentrations of total soluble sugars. A collection of 398 yeast strains has been obtained using endemic and unique sources of fruit juices, industrial syrups, honey, and other high sugar content substrates, either natural or man made, products and by-products from Mexico. The osmotolerance of the strains was assessed by plate assay both in glucose (20-40-60%w/w). Strains were classified according to their osmotolerance in low, medium or highly tolerant to high glucose concentrations. The purified cultures were tested by their ability to growth in a solid plate media or liquid media of Yeas Nitrogen Base (YNB), added with specific monosaccharides as sole carbon source (glucose, galactose, lactose and fructose). Selected strains were subsequently tested in fermentation experiments with mixtures of two monosaccharides (galactose/glucose and glucose/fructose). Their ability to grow and selectively catabolize one monosaccharide was evaluated. Growth, fermentation activity and products of metabolism were determined by plate counts, CO2 production, turbidity and chromatographic analysis by HPLC. Selective catabolism of one monosaccharide in liquid media containing two monosaccharides was confirmed for 8 strains. Ion Exchange chromatographic processes were used in production of high fructose or galactose syrup. Laboratory scale processes for the production of fructose or galactose enriched syrups is now feasible, with important applications in food (like high fructose syrup as edulcorant) and fermentation technology (for GOS production). <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=osmotolerant%20yeasts" title="osmotolerant yeasts">osmotolerant yeasts</a>, <a href="https://publications.waset.org/abstracts/search?q=selective%20metabolism" title=" selective metabolism"> selective metabolism</a>, <a href="https://publications.waset.org/abstracts/search?q=fructose%20syrup" title=" fructose syrup"> fructose syrup</a>, <a href="https://publications.waset.org/abstracts/search?q=GOS" title=" GOS"> GOS</a> </p> <a href="https://publications.waset.org/abstracts/17948/selective-fermentations-of-monosaccharides-by-osmotolerant-yeast-cultures" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/17948.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">449</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">15</span> Improved Production, Purification and Characterization of Invertase from Penicillium lilacinum by Shaken Flask Technique of Submerged Fermentation</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Kashif%20Ahmed">Kashif Ahmed</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Recent years researchers have been motivated towards extensive exploring of living organism, which could be utilized effectively in intense industrial conditions. The present study shows enhanced production, purification and characterization of industrial enzyme, invertase (Beta-D-fructofuranosidase) from Penicillium lilacinum. Various agricultural based by-products (cotton stalk, sunflower waste, rice husk, molasses and date syrup) were used as energy source. The highest amount of enzyme (13.05 Units/mL) was produced when the strain was cultured on growth medium containing date syrup as energy source. Yeast extract was used as nitrogen source after 96 h of incubation at incubation temperature of 40º C. Initial pH of medium was 8.0, inoculum size 6x10⁶ conidia and 200 rev/min agitation rate. The enzyme was also purified (7 folds than crude) and characterized. Molecular mass of purified enzyme (65 kDa) was determined by 10 % SDS-PAGE. Lineweaver-Burk Plot was used to determine Kinetic constants (Vmax 178.6 U/mL/min and Km 2.76 mM). Temperature and pH optima were 55º C and 5.5 respectively. MnCl₂ (52.9 %), MgSO₄ (48.9 %), BaCl₂ (24.6 %), MgCl₂ (9.6 %), CoCl₂ (5.7 %) and NaCl (4.2 %) enhanced the relative activity of enzyme and HgCl₂ (-92.8 %), CuSO₄ (-80.2 %) and CuCl₂ (-76.6 %) were proved inhibitors. The strain was showing enzyme activity even at extreme conditions of temperature (up to 60º C) and pH (up to 9), so it can be used in industries. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=invertase" title="invertase">invertase</a>, <a href="https://publications.waset.org/abstracts/search?q=Penicillium%20lilacinum" title=" Penicillium lilacinum"> Penicillium lilacinum</a>, <a href="https://publications.waset.org/abstracts/search?q=submerged%20fermentation" title=" submerged fermentation"> submerged fermentation</a>, <a href="https://publications.waset.org/abstracts/search?q=industrial%20enzyme" title=" industrial enzyme"> industrial enzyme</a> </p> <a href="https://publications.waset.org/abstracts/92719/improved-production-purification-and-characterization-of-invertase-from-penicillium-lilacinum-by-shaken-flask-technique-of-submerged-fermentation" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/92719.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">150</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">14</span> In Silico Analysis of Deleterious nsSNPs (Missense) of Dihydrolipoamide Branched-Chain Transacylase E2 Gene Associated with Maple Syrup Urine Disease Type II</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Zainab%20S.%20Ahmed">Zainab S. Ahmed</a>, <a href="https://publications.waset.org/abstracts/search?q=Mohammed%20S.%20Ali"> Mohammed S. Ali</a>, <a href="https://publications.waset.org/abstracts/search?q=Nadia%20A.%20Elshiekh"> Nadia A. Elshiekh</a>, <a href="https://publications.waset.org/abstracts/search?q=Sami%20Adam%20Ibrahim"> Sami Adam Ibrahim</a>, <a href="https://publications.waset.org/abstracts/search?q=Ghada%20M.%20El-Tayeb"> Ghada M. El-Tayeb</a>, <a href="https://publications.waset.org/abstracts/search?q=Ahmed%20H.%20Elsadig"> Ahmed H. Elsadig</a>, <a href="https://publications.waset.org/abstracts/search?q=Rihab%20A.%20Omer"> Rihab A. Omer</a>, <a href="https://publications.waset.org/abstracts/search?q=Sofia%20B.%20Mohamed"> Sofia B. Mohamed </a> </p> <p class="card-text"><strong>Abstract:</strong></p> Maple syrup urine (MSUD) is an autosomal recessive disease that causes a deficiency in the enzyme branched-chain alpha-keto acid (BCKA) dehydrogenase. The development of disease has been associated with SNPs in the DBT gene. Despite that, the computational analysis of SNPs in coding and noncoding and their functional impacts on protein level still remains unknown. Hence, in this study, we carried out a comprehensive in silico analysis of missense that was predicted to have a harmful influence on DBT structure and function. In this study, eight different in silico prediction algorithms; SIFT, PROVEAN, MutPred, SNP&GO, PhD-SNP, PANTHER, I-Mutant 2.0 and MUpo were used for screening nsSNPs in DBT including. Additionally, to understand the effect of mutations in the strength of the interactions that bind protein together the ELASPIC servers were used. Finally, the 3D structure of DBT was formed using Mutation3D and Chimera servers respectively. Our result showed that a total of 15 nsSNPs confirmed by 4 software (R301C, R376H, W84R, S268F, W84C, F276C, H452R, R178H, I355T, V191G, M444T, T174A, I200T, R113H, and R178C) were found damaging and can lead to a shift in DBT gene structure. Moreover, we found 7 nsSNPs located on the 2-oxoacid_dh catalytic domain, 5 nsSNPs on the E_3 binding domain and 3 nsSNPs on the Biotin Domain. So these nsSNPs may alter the putative structure of DBT’s domain. Furthermore, we detected all these nsSNPs are on the core residues of the protein and have the ability to change the stability of the protein. Additionally, we found W84R, S268F, and M444T have high significance, and they affected Leucine, Isoleucine, and Valine, which reduces or disrupt the function of BCKD complex, E2-subunit which the DBT gene encodes. In conclusion, based on our extensive in-silico analysis, we report 15 nsSNPs that have possible association with protein deteriorating and disease-causing abilities. These candidate SNPs can aid in future studies on Maple Syrup Urine Disease type II base in the genetic level. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=DBT%20gene" title="DBT gene">DBT gene</a>, <a href="https://publications.waset.org/abstracts/search?q=ELASPIC" title=" ELASPIC"> ELASPIC</a>, <a href="https://publications.waset.org/abstracts/search?q=in%20silico%20analysis" title=" in silico analysis"> in silico analysis</a>, <a href="https://publications.waset.org/abstracts/search?q=UCSF%20chimer" title=" UCSF chimer"> UCSF chimer</a> </p> <a href="https://publications.waset.org/abstracts/83720/in-silico-analysis-of-deleterious-nssnps-missense-of-dihydrolipoamide-branched-chain-transacylase-e2-gene-associated-with-maple-syrup-urine-disease-type-ii" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/83720.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">201</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">13</span> Inulinase Immobilization on Functionalized Magnetic Nanoparticles Prepared with Soy Protein Isolate Conjugated Bovine Serum Albumin for High Fructose Syrup Production</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Homa%20Torabizadeh">Homa Torabizadeh</a>, <a href="https://publications.waset.org/abstracts/search?q=Mohaddeseh%20Mikani"> Mohaddeseh Mikani </a> </p> <p class="card-text"><strong>Abstract:</strong></p> Inulinase from <em>Aspergillus niger</em> was covalently immobilized on magnetic nanoparticles (MNPs/Fe<sub>3</sub>O<sub>4</sub>) covered with soy protein isolate (SPI/Fe<sub>3</sub>O<sub>4</sub>) functionalized by bovine serum albumin (BSA) nanoparticles. MNPs are promising enzyme carriers because they separate easily under external magnetic fields and have enhanced immobilized enzyme reusability. As MNPs aggregate simply, surface coating strategy was employed. SPI functionalized by BSA was a suitable candidate for nanomagnetite coating due to its superior biocompatibility and hydrophilicity. Fe<sub>3</sub>O<sub>4</sub>@SPI-BSA nanoparticles were synthesized as a novel carrier with narrow particle size distribution. Step by step fabrication monitoring of Fe<sub>3</sub>O<sub>4</sub>@SPI-BSA nanoparticles was performed using field emission scanning electron microscopy and dynamic light scattering. The results illustrated that nanomagnetite with the spherical morphology was well monodispersed with the diameter of about 35 nm. The average size of the SPI-BSA nanoparticles was 80 to 90 nm, and their zeta potential was around −34 mV. Finally, the mean diameter of fabricated Fe<sub>3</sub>O<sub>4</sub>@SPI-BSA NPs was less than 120 nm. Inulinase enzyme from <em>Aspergillus niger</em> was covalently immobilized through gluteraldehyde on Fe<sub>3</sub>O<sub>4</sub>@SPI-BSA nanoparticles successfully. Fourier transform infrared spectra and field emission scanning electron microscopy images provided sufficient proof for the enzyme immobilization on the nanoparticles with 80% enzyme loading. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=high%20fructose%20syrup" title="high fructose syrup">high fructose syrup</a>, <a href="https://publications.waset.org/abstracts/search?q=inulinase%20immobilization" title=" inulinase immobilization"> inulinase immobilization</a>, <a href="https://publications.waset.org/abstracts/search?q=functionalized%20magnetic%20nanoparticles" title=" functionalized magnetic nanoparticles"> functionalized magnetic nanoparticles</a>, <a href="https://publications.waset.org/abstracts/search?q=soy%20protein%20isolate" title=" soy protein isolate"> soy protein isolate</a> </p> <a href="https://publications.waset.org/abstracts/68691/inulinase-immobilization-on-functionalized-magnetic-nanoparticles-prepared-with-soy-protein-isolate-conjugated-bovine-serum-albumin-for-high-fructose-syrup-production" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/68691.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">299</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">12</span> The Effects of Applying Wash and Green-A Syrups as Substitution of Sugar on Dough and Cake Properties</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Banafsheh%20Aghamohammadi">Banafsheh Aghamohammadi</a>, <a href="https://publications.waset.org/abstracts/search?q=Masoud%20Honarvar"> Masoud Honarvar</a>, <a href="https://publications.waset.org/abstracts/search?q=Babak%20Ghiassi%20Tarzi"> Babak Ghiassi Tarzi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Usage of different components has been considered to improve the quality and nutritional properties of cakes in recent years. The effects of applying some sweeteners, instead of sugar, have been evaluated in cakes and many bread formulas up to now; but there has not been any research about the usage of by-products of sugar factories such as Wash and Green-A Syrups in cake formulas. In this research, the effects of substituting 25%, 50%, 75% and 100% of sugar with Wash and Green-A Syrups on some dough and cake properties, such as pH, viscosity, density, volume, weight loss, moisture, water activity, texture, staling, color and sensory evaluations, are studied. The results of these experiments showed that the pH values were not significantly different among any of the all cake batters and also most of the cake samples. Although differences among viscosity and specific gravity of all treatments were both significant and insignificant, these two parameters resulted in higher volume in all samples than the blank one. The differences in weight loss, moisture content and water activity of samples were insignificant. Evaluating of texture showed that the softness of most of samples is increased and the staling is decreased. Crumb color and sensory evaluations of samples were also affected by the replacement of sucrose with Wash and Green-A Syrups. According to the results, we can increase the shelf life and improve the quality and nutritional values of cake by using these kinds of syrups in the formulation. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cake" title="cake">cake</a>, <a href="https://publications.waset.org/abstracts/search?q=green-A%20syrup" title=" green-A syrup"> green-A syrup</a>, <a href="https://publications.waset.org/abstracts/search?q=quality%20tests" title=" quality tests"> quality tests</a>, <a href="https://publications.waset.org/abstracts/search?q=sensory%20evaluation" title=" sensory evaluation"> sensory evaluation</a>, <a href="https://publications.waset.org/abstracts/search?q=wash%20syrup" title=" wash syrup"> wash syrup</a> </p> <a href="https://publications.waset.org/abstracts/62504/the-effects-of-applying-wash-and-green-a-syrups-as-substitution-of-sugar-on-dough-and-cake-properties" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/62504.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">11</span> Spectrophotometric Determination of Phenylephrine Hydrochloride by Coupling with Diazotized 2,4-Dinitroaniline</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sulaiman%20Gafar%20Muhamad">Sulaiman Gafar Muhamad</a> </p> <p class="card-text"><strong>Abstract:</strong></p> A rapid spectrophotometric method for the micro-determination of phenylephrine-HCl (PHE) has been developed. The proposed method involves the coupling of phenylephrine-HCl with diazotized 2,4-dinitroaniline in alkaline medium at λmax 455 nm. Under the present optimum condition, Beer’s law was obeyed in the range of 1.0-20 μg/ml of PHE with molar absorptivity of 1.915 ×104 l. mol-1.cm-1, with a relative error of 0.015 and a relative standard deviation of 0.024%. The current method has been applied successfully to estimate phenylephrine-HCl in pharmaceutical preparations (nose drop and syrup). <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=diazo-coupling" title="diazo-coupling">diazo-coupling</a>, <a href="https://publications.waset.org/abstracts/search?q=2" title=" 2"> 2</a>, <a href="https://publications.waset.org/abstracts/search?q=4-dinitroaniline" title="4-dinitroaniline">4-dinitroaniline</a>, <a href="https://publications.waset.org/abstracts/search?q=phenylephrine-HCl" title=" phenylephrine-HCl"> phenylephrine-HCl</a>, <a href="https://publications.waset.org/abstracts/search?q=spectrophotometry" title=" spectrophotometry"> spectrophotometry</a> </p> <a href="https://publications.waset.org/abstracts/53006/spectrophotometric-determination-of-phenylephrine-hydrochloride-by-coupling-with-diazotized-24-dinitroaniline" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/53006.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">257</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">10</span> Detection of High Fructose Corn Syrup in Honey by Near Infrared Spectroscopy and Chemometrics</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mercedes%20Bertotto">Mercedes Bertotto</a>, <a href="https://publications.waset.org/abstracts/search?q=Marcelo%20Bello"> Marcelo Bello</a>, <a href="https://publications.waset.org/abstracts/search?q=Hector%20Goicoechea"> Hector Goicoechea</a>, <a href="https://publications.waset.org/abstracts/search?q=Veronica%20Fusca"> Veronica Fusca</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The National Service of Agri-Food Health and Quality (SENASA), controls honey to detect contamination by synthetic or natural chemical substances and establishes and controls the traceability of the product. The utility of near-infrared spectroscopy for the detection of adulteration of honey with high fructose corn syrup (HFCS) was investigated. First of all, a mixture of different authentic artisanal Argentinian honey was prepared to cover as much heterogeneity as possible. Then, mixtures were prepared by adding different concentrations of high fructose corn syrup (HFCS) to samples of the honey pool. 237 samples were used, 108 of them were authentic honey and 129 samples corresponded to honey adulterated with HFCS between 1 and 10%. They were stored unrefrigerated from time of production until scanning and were not filtered after receipt in the laboratory. Immediately prior to spectral collection, honey was incubated at 40°C overnight to dissolve any crystalline material, manually stirred to achieve homogeneity and adjusted to a standard solids content (70° Brix) with distilled water. Adulterant solutions were also adjusted to 70° Brix. Samples were measured by NIR spectroscopy in the range of 650 to 7000 cm⁻¹. The technique of specular reflectance was used, with a lens aperture range of 150 mm. Pretreatment of the spectra was performed by Standard Normal Variate (SNV). The ant colony optimization genetic algorithm sample selection (ACOGASS) graphical interface was used, using MATLAB version 5.3, to select the variables with the greatest discriminating power. The data set was divided into a validation set and a calibration set, using the Kennard-Stone (KS) algorithm. A combined method of Potential Functions (PF) was chosen together with Partial Least Square Linear Discriminant Analysis (PLS-DA). Different estimators of the predictive capacity of the model were compared, which were obtained using a decreasing number of groups, which implies more demanding validation conditions. The optimal number of latent variables was selected as the number associated with the minimum error and the smallest number of unassigned samples. Once the optimal number of latent variables was defined, we proceeded to apply the model to the training samples. With the calibrated model for the training samples, we proceeded to study the validation samples. The calibrated model that combines the potential function methods and PLSDA can be considered reliable and stable since its performance in future samples is expected to be comparable to that achieved for the training samples. By use of Potential Functions (PF) and Partial Least Square Linear Discriminant Analysis (PLS-DA) classification, authentic honey and honey adulterated with HFCS could be identified with a correct classification rate of 97.9%. The results showed that NIR in combination with the PT and PLS-DS methods can be a simple, fast and low-cost technique for the detection of HFCS in honey with high sensitivity and power of discrimination. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=adulteration" title="adulteration">adulteration</a>, <a href="https://publications.waset.org/abstracts/search?q=multivariate%20analysis" title=" multivariate analysis"> multivariate analysis</a>, <a href="https://publications.waset.org/abstracts/search?q=potential%20functions" title=" potential functions"> potential functions</a>, <a href="https://publications.waset.org/abstracts/search?q=regression" title=" regression"> regression</a> </p> <a href="https://publications.waset.org/abstracts/108440/detection-of-high-fructose-corn-syrup-in-honey-by-near-infrared-spectroscopy-and-chemometrics" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/108440.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">125</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">9</span> Lentil Protein Fortification in Cranberry Squash</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sandhya%20Devi%20A">Sandhya Devi A</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The protein content of the cranberry squash (protein: 0g) may be increased by extracting protein from the lentils (9 g), which is particularly linked to a lower risk of developing heart disease. Using the technique of alkaline extraction from the lentils flour, protein may be extracted. Alkaline extraction of protein from lentil flour was optimized utilizing response surface approach in order to maximize both protein content and yield. Cranberry squash may be taken if a protein fortification syrup is prepared and processed into the squash. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=alkaline%20extraction" title="alkaline extraction">alkaline extraction</a>, <a href="https://publications.waset.org/abstracts/search?q=cranberry%20squash" title=" cranberry squash"> cranberry squash</a>, <a href="https://publications.waset.org/abstracts/search?q=protein%20fortification" title=" protein fortification"> protein fortification</a>, <a href="https://publications.waset.org/abstracts/search?q=response%20surface%20methodology" title=" response surface methodology"> response surface methodology</a> </p> <a href="https://publications.waset.org/abstracts/153178/lentil-protein-fortification-in-cranberry-squash" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/153178.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">111</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">8</span> Transmission of Food Wisdom for Salaya Community</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Supranee%20Wattanasin">Supranee Wattanasin</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The objectives of this research are to find and collect the knowledge in order to transmit the food wisdom of Salaya community. The research is qualitative tool to gather the data. Phase 1: Collect and analyze related literature review on food wisdom including documents about Salaya community to have a clear picture on Salaya community context. Phase 2: Conduct an action research, stage a people forum to exchange knowledge in food wisdom of Salaya community. Learning stage on cooking, types, and benefits of the food wisdom of Salaya community were also set up, as well as a people forum to find ways to transmit and add value to the food wisdom of Salaya community. The result shows that Salaya old market community was once a marketplace located by Mahasawat canal. The old market had become sluggish due to growing development of land transportation. This had affected the ways of food consumption. Residents in the community chose 3 menus that represent the community’s unique food: chicken green curry, desserts in syrup and Khanom Sai-Sai (steamed flour with coconut filling). The researcher had the local residents train the team on how to make these meals. It was found that people in the community transmit the wisdom to the next generation by teaching and telling from parents to children. ‘Learning through the back door’ is one of the learning methods that the community used and still does. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=transmission" title="transmission">transmission</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20wisdom" title=" food wisdom"> food wisdom</a>, <a href="https://publications.waset.org/abstracts/search?q=Salaya" title=" Salaya"> Salaya</a>, <a href="https://publications.waset.org/abstracts/search?q=cooking" title=" cooking"> cooking</a> </p> <a href="https://publications.waset.org/abstracts/9778/transmission-of-food-wisdom-for-salaya-community" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/9778.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">399</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">7</span> Application of Medium High Hydrostatic Pressure in Preserving Textural Quality and Safety of Pineapple Compote</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Nazim%20Uddin">Nazim Uddin</a>, <a href="https://publications.waset.org/abstracts/search?q=Yohiko%20Nakaura"> Yohiko Nakaura</a>, <a href="https://publications.waset.org/abstracts/search?q=Kazutaka%20Yamamoto"> Kazutaka Yamamoto</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Compote (fruit in syrup) of pineapple (<em>Ananas</em> <em>comosus</em> L. Merrill) is expected to have a high market potential as one of convenient ready-to-eat (RTE) foods worldwide. High hydrostatic pressure (HHP) in combination with low temperature (LT) was applied to the processing of pineapple compote as well as medium HHP (MHHP) in combination with medium-high temperature (MHT) since both processes can enhance liquid impregnation and inactivate microbes. MHHP+MHT (55 or 65 °C) process, as well as the HHP+LT process, has successfully inactivated the microbes in the compote to a non-detectable level. Although the compotes processed by MHHP+MHT or HHP+LT have lost the fresh texture as in a similar manner as those processed solely by heat, it was indicated that the texture degradations by heat were suppressed under MHHP. Degassing process reduced the hardness, while calcium (Ca) contributed to be retained hardness in MHT and MHHP+MHT processes. Electrical impedance measurement supported the damage due to degassing and heat. The color, Brix, and appearance were not affected by the processing methods significantly. MHHP+MHT and HHP+LT processes may be applicable to produce high-quality, safe RTE pineapple compotes. Further studies on the optimization of packaging and storage condition will be indispensable for commercialization. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=compote%20of%20pineapple" title="compote of pineapple">compote of pineapple</a>, <a href="https://publications.waset.org/abstracts/search?q=RTE" title=" RTE"> RTE</a>, <a href="https://publications.waset.org/abstracts/search?q=medium%20high%20hydrostatic%20pressure" title=" medium high hydrostatic pressure"> medium high hydrostatic pressure</a>, <a href="https://publications.waset.org/abstracts/search?q=postharvest%20loss" title=" postharvest loss"> postharvest loss</a>, <a href="https://publications.waset.org/abstracts/search?q=texture" title=" texture"> texture</a> </p> <a href="https://publications.waset.org/abstracts/110564/application-of-medium-high-hydrostatic-pressure-in-preserving-textural-quality-and-safety-of-pineapple-compote" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/110564.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">6</span> Evaluation of Lemongrass (Cymbopogon citratus) as Mosquito Repellent Extracted by Supercritical Carbon Dioxide Assisted Process</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Chia-Yu%20Lin">Chia-Yu Lin</a>, <a href="https://publications.waset.org/abstracts/search?q=Chun-Ying%20Lee"> Chun-Ying Lee</a>, <a href="https://publications.waset.org/abstracts/search?q=Chih-Jer%20Lin"> Chih-Jer Lin</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Lemongrass (Cymbopogon citratus), grown in tropical and subtropical regions over the world, has many potential uses in pharmaceutical, cosmetics, food and flavor, and agriculture industries. In this study, because of its affinity to human body and friendliness to the environment, lemongrass extract was prepared from different processes to evaluate its effectiveness as mosquito repellent. Moreover, the supercritical fluid extraction method has been widely used as an effective and environmental friendly process in the preparation of a variety of compounds. Thus, both the extracts from lemongrass by the conventional hydrodistillation method and the supercritical CO₂ assisted method were compared. The effects of pressure, temperature and time duration on the supercritical CO₂ extraction were also investigated. The compositions of different extracts were examined using mass spectrometer. As for the experiment of mosquito repellence, the extract was placed inside a mosquito trap along with syrup. The mosquito counts in each trap with extracts prepared from different processes were employed in the quantitative evaluation. It was found that the extract from the supercritical CO₂ assisted process contained higher citronellol content than the conventional hydrodistillation method. The extract with higher citronellol content also demonstrated more effective as a mosquito repellent. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=lemongrass%20%28Cymbopogon%20citratus%29" title="lemongrass (Cymbopogon citratus)">lemongrass (Cymbopogon citratus)</a>, <a href="https://publications.waset.org/abstracts/search?q=hydrodistillation" title=" hydrodistillation"> hydrodistillation</a>, <a href="https://publications.waset.org/abstracts/search?q=supercritical%20fluid%20extraction" title=" supercritical fluid extraction"> supercritical fluid extraction</a>, <a href="https://publications.waset.org/abstracts/search?q=mosquito%20repellent" title=" mosquito repellent"> mosquito repellent</a> </p> <a href="https://publications.waset.org/abstracts/100193/evaluation-of-lemongrass-cymbopogon-citratus-as-mosquito-repellent-extracted-by-supercritical-carbon-dioxide-assisted-process" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/100193.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">174</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">5</span> Experimental and Numerical Determination of the Freeze Point Depression of a Multi-Phase Flow in a Scraped Surface Heat Exchanger</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Carlos%20A.%20Acosta">Carlos A. Acosta</a>, <a href="https://publications.waset.org/abstracts/search?q=Amar%20Bhalla"> Amar Bhalla</a>, <a href="https://publications.waset.org/abstracts/search?q=Ruyan%20Guo"> Ruyan Guo</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Scraped surface heat exchangers (SSHE) use a rotor shaft assembly with scraping blades to homogenize viscous fluids during the heat transfer process. Obtaining in-situ measurements is difficult because the rotor and scraping blades spin continuously inside the mixing chamber, obstructing the instrumentation pathway. Computational fluid dynamics simulations provide useful insight into the flow behavior around the scraper blades for a variety of fluids and blade geometries. However, numerical solutions often focus on the fluid dynamics and heat transfer phenomena of rotating flow, ignoring the glass-transition temperature and freezing point depression. This research studies the multi-phase fluid dynamics and freezing point depression inside the SSHE with non-isothermal conditions in a time dependent process using an aqueous solution that contains 13.5 wt.% high fructose corn syrup and CO₂. The computational results were validated with in-situ pressure, temperature, and optical spectroscopy measurements. Results from the numerical model show good quantitatively agreement with experimental values. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=computational%20fluid%20dynamics" title="computational fluid dynamics">computational fluid dynamics</a>, <a href="https://publications.waset.org/abstracts/search?q=freezing%20point%20depression" title=" freezing point depression"> freezing point depression</a>, <a href="https://publications.waset.org/abstracts/search?q=phase-transition%20temperature" title=" phase-transition temperature"> phase-transition temperature</a>, <a href="https://publications.waset.org/abstracts/search?q=multi-phase%20flow" title=" multi-phase flow"> multi-phase flow</a> </p> <a href="https://publications.waset.org/abstracts/123711/experimental-and-numerical-determination-of-the-freeze-point-depression-of-a-multi-phase-flow-in-a-scraped-surface-heat-exchanger" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/123711.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">147</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">4</span> Culturable Microbial Diversity of Agave Artisanal Fermentations from Central Mexico</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Thal%C3%ADa%20Moreno-Garc%C3%ADa%20Malo">Thalía Moreno-García Malo</a>, <a href="https://publications.waset.org/abstracts/search?q=Santiago%20Torres-R%C3%ADos"> Santiago Torres-Ríos</a>, <a href="https://publications.waset.org/abstracts/search?q=Mar%C3%ADa%20G.%20Gonz%C3%A1lez-Cruz"> María G. González-Cruz</a>, <a href="https://publications.waset.org/abstracts/search?q=Mar%C3%ADa%20M.%20Hern%C3%A1ndez-Arroyo"> María M. Hernández-Arroyo</a>, <a href="https://publications.waset.org/abstracts/search?q=Sergio%20R.%20Trejo-Estrada"> Sergio R. Trejo-Estrada</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Agave atrovirens is the main source of agave sap, the raw material for the production of pulque, an artisanal fermented beverage, traditional since prehispanic times in the highlands of central Mexico. Agave sap is rich in glucose, sucrose and fructooligosaccharides, and strongly differs from agave syrup from A. tequilana, which is mostly a high molecular weight fructan. Agave sap is converted into pulque by a highly diverse microbial community which includes bacteria, yeast and even filamentous fungi. The bacterial diversity has been recently studied. But the composition of consortia derived from directed enrichments differs sharply from the whole fermentative consortium. Using classical microbiology methods, and selective liquid and solid media formulations, either bacterial or fungal consortia were developed and analyzed. Bacterial consortia able to catabolize specific prebiotic saccharides were selected and preserved for future developments. Different media formulations, selective for bacterial genera such as Bifidobacterium, Lactobacillus, Pediococcus, Lactococcus and Enterococcus were also used. For yeast, specific media, osmotic pressure and unique carbon sources were used as selective agents. Results show that most groups are represented in the enrichment cultures; although very few are recoverable from the whole consortium in artisanal pulque. Diversity and abundance vary among consortia. Potential bacterial probiotics obtained from agave sap and agave juices show tolerance to hydrochloric acid, as well as strong antimicrobial activity. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Agave" title="Agave">Agave</a>, <a href="https://publications.waset.org/abstracts/search?q=pulque" title=" pulque"> pulque</a>, <a href="https://publications.waset.org/abstracts/search?q=microbial%20consortia" title=" microbial consortia"> microbial consortia</a>, <a href="https://publications.waset.org/abstracts/search?q=prebiotic%20activity" title=" prebiotic activity"> prebiotic activity</a> </p> <a href="https://publications.waset.org/abstracts/17953/culturable-microbial-diversity-of-agave-artisanal-fermentations-from-central-mexico" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/17953.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">397</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">3</span> Osmotic Dehydration of Fruit Slices in Concentrated Sugar Solution</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Neda%20Amidi%20Fazli">Neda Amidi Fazli</a>, <a href="https://publications.waset.org/abstracts/search?q=Farid%20Amidi%20Fazli"> Farid Amidi Fazli</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Enriched fruits by minerals provide minerals which are needed to human body the minerals are used by body cells for daily activities. This paper indicates the result of mass transfer in fruit slices in 55% sucrose syrup in presence of calcium and phosphorus ions. Osmosis agent 55% (w/w) was prepared by solving sucrose in deionized water and adding calcium or phosphorus in 1 and 2% concentration. Dry matter, solid gain, water loss as well as weight reduction were calculated. Results showed that by increasing of calcium concentration in osmosis solution solid gain, water loss and weight reduction were increased in short experiment time in kiwi fruit but the parameters decreased in long experiment time by concentration increasing and rise of calcium concentration caused decrease of osmosis parameters in banana. In the case of phosphorus, increasing of ion concentration had adverse effect on all treatments, this may be due to different osmosis force that is created by two types of ions. The mentioned parameters decreased in all treatments by increasing of ion concentration. Highest mass transfer in kiwi fruit occurs when 1% calcium solution applied for 60 minutes, values obtained for solid gain, water loss and weight reduction were 42.60, 51.97, and 9.37 respectively. In the case of banana, when 2% phosphorus concentration was applied as osmosis agent for 60 minutes highest values for solid gain, water loss and weight reduction obtained as 21, 25.84, and 4.84 respectively. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=calcium" title="calcium">calcium</a>, <a href="https://publications.waset.org/abstracts/search?q=concentration" title=" concentration"> concentration</a>, <a href="https://publications.waset.org/abstracts/search?q=osmotic%20dehydration" title=" osmotic dehydration"> osmotic dehydration</a>, <a href="https://publications.waset.org/abstracts/search?q=phosphorus" title=" phosphorus "> phosphorus </a> </p> <a href="https://publications.waset.org/abstracts/2163/osmotic-dehydration-of-fruit-slices-in-concentrated-sugar-solution" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/2163.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">275</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">2</span> Efficacy and Safety of Eucalyptus for Relief Cough Symptom: A Systematic Review and Meta-Analysis</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ladda%20Her">Ladda Her</a>, <a href="https://publications.waset.org/abstracts/search?q=Juntip%20Kanjanasilp"> Juntip Kanjanasilp</a>, <a href="https://publications.waset.org/abstracts/search?q=Ratree%20Sawangjit"> Ratree Sawangjit</a>, <a href="https://publications.waset.org/abstracts/search?q=Nathorn%20Chaiyakunapruk"> Nathorn Chaiyakunapruk</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Cough is the common symptom of the respiratory tract infections or non-infections; the duration of cough indicates a classification and severity of disease. Herbal medicines can be used as the alternative to drugs for relief of cough symptoms from acute and chronic disease. Eucalyptus was used for reducing cough with evidences suggesting it has an active role in reduction of airway inflammation. The present study aims to evaluate efficacy and safety of eucalyptus for relief of cough symptom in respiratory disease. Method: The Cochrane Library, MEDLINE (PubMed), Scopus, CINAHL, Springer, Science direct, ProQuest, and THAILIS databases. From its inception until 01/02/2019 for randomized control trials. We follow for the efficacy and safety of eucalyptus for reducing cough. Methodological quality was evaluated by using the Cochrane risk of bias tool; two reviewers in our team screened eligibility and extracted data. Result: Six studies were included for the review and five studies were included in the meta-analysis, there were 1.911 persons including children (n: 1) and adult (n: 5) studies; for study in children and adult were between 1 and 80 years old, respectively. Eucalyptus was used as mono herb (n: 2) and in combination with other herbs form (n: 4). All of the studies with eucalyptus were compared for efficacy and safety with placebo or standard treatment, Eucalyptus dosage form in studies included capsules, spray, and syrup. Heterogeneity was 32.44 used random effect model (I² = 1.2%, χ² = 1.01; P-value = 0.314). The efficacy of eucalyptus was showed a reduced cough symptom statistically significant (n = 402, RR: 1.40, 95%CI [1.19, 1.65], P-value < 0.0001) when compared with placebo. Adverse events (AEs) were reported mild to moderate intensity with mostly gastrointestinal symptom. The methodological quality of the included trials was overall poor. Conclusion: Eucalyptus appears to be beneficial and safe for relieving in respiratory diseases focus on cough frequency. The evidence was inconclusive due to limited quality trial. Well-designed trials for evaluating the effectiveness in humans, the effectiveness for reducing cough symptom in human is needed. Eucalyptus had safety as monotherapy or in combination with other herbs. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cough" title="cough">cough</a>, <a href="https://publications.waset.org/abstracts/search?q=eucalyptus" title=" eucalyptus"> eucalyptus</a>, <a href="https://publications.waset.org/abstracts/search?q=cineole" title=" cineole"> cineole</a>, <a href="https://publications.waset.org/abstracts/search?q=herbal%20medicine" title=" herbal medicine"> herbal medicine</a>, <a href="https://publications.waset.org/abstracts/search?q=systematic%20review" title=" systematic review"> systematic review</a>, <a href="https://publications.waset.org/abstracts/search?q=meta-analysis" title=" meta-analysis"> meta-analysis</a> </p> <a href="https://publications.waset.org/abstracts/109508/efficacy-and-safety-of-eucalyptus-for-relief-cough-symptom-a-systematic-review-and-meta-analysis" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/109508.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">152</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">1</span> An Impact Assesment of Festive Events on Sustainable Cultural Heritage: İdrisyayla Village</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Bet%C3%BCl%20Geleng%C3%BCl%20Eki%CC%87mci%CC%87">Betül Gelengül Eki̇mci̇</a>, <a href="https://publications.waset.org/abstracts/search?q=Semra%20G%C3%BCnay%20Akta%C5%9F"> Semra Günay Aktaş</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Festive, habitual activities celebrated on the specified date by a local community, are conducive to recognition of the region. The main function of festive events is to help gathering people via an annual celebration to create an atmosphere of understanding and the opportunity to participate in the joy of life. At the same time, festive events may serve as special occasions on which immigrants return home to celebrate with their family and community, reaffirming their identity and link to the community’s traditions. Festivals also support the local economy by bringing in different visitors to the region. The tradition of “Beet Brewing-Molasses Production,” which is held in İdrisyayla Village is an intangible cultural heritage with customs, traditions, and rituals carrying impacts of cuisine culture of Rumelian immigrants in the Ottoman. After the harvest of the beet plant in the autumn season of the year, Beet Brewing Molasses syrup is made by traditional production methods with co-op of the local community. Festive occurring brewing paste made process provided transmission of knowledge and experience to the young generations. Making molasses, which is a laborious process, is accompanied by folk games such as "sayacı," which is vital element of the festive performed in İdrisyayla. Performance provides enjoyable time and supporting motivation. Like other forms of intangible cultural heritage, “Beet Brewing-Molasses Festive in İdrasyayla is threatened by rapid urbanisation, young generation migration, industrialisation and environmental change. The festive events are threatened with gradual disappearance due to changes communities undergo in modern societies because it depends on the broad participation of practitioners. Ensuring the continuity of festive events often requires the mobilization of large numbers of individuals and the social, political and legal institutions and mechanisms of society. In 2015, Intangible cultural heritage research project with the title of "İdrisyayla Molasses Process" managed by the Eskişehir Governorship, City Directorate of Culture and Tourism and Anadolu University, project members took part in the festival organization to promote sustainability, making it visible, to encourage the broadest public participation possible, to ensure public awareness on the cultural importance. To preserve the originality of and encourage participation in the festive İdrisyayla, local associations, researchers and institutions created foundation and supports festive events, such as "sayacı" folk game, which is vital element of the festive performed in İdrisyayla. Practitioners find new opportunity to market İdrisyayla Molasses production. Publicity program through the press and exhibition made it possible to stress the cultural importance of the festive in İdrisyayla Village. The research reported here used a survey analysis to evaluate an affect of the festive after the spirit of the 2015 Festive in İdrisyayla Village. Particular attention was paid to the importance of the cultural aspects of the festival. Based on a survey of more than a hundred festival attendees, several recommendations are made to festival planners. Results indicate that the variety of festive activities and products offered for sale very important to attendees. The local participants care product sales rather than cultural heritage. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=agritourism" title="agritourism">agritourism</a>, <a href="https://publications.waset.org/abstracts/search?q=cultural%20tourism" title=" cultural tourism"> cultural tourism</a>, <a href="https://publications.waset.org/abstracts/search?q=festival" title=" festival"> festival</a>, <a href="https://publications.waset.org/abstracts/search?q=sustainable%20cultural%20heritage" title=" sustainable cultural heritage"> sustainable cultural heritage</a> </p> <a href="https://publications.waset.org/abstracts/61157/an-impact-assesment-of-festive-events-on-sustainable-cultural-heritage-idrisyayla-village" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/61157.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">221</span> </span> </div> </div> </div> </main> <footer> <div id="infolinks" class="pt-3 pb-2"> <div class="container"> <div style="background-color:#f5f5f5;" class="p-3"> <div class="row"> <div class="col-md-2"> <ul class="list-unstyled"> About <li><a href="https://waset.org/page/support">About Us</a></li> <li><a href="https://waset.org/page/support#legal-information">Legal</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/WASET-16th-foundational-anniversary.pdf">WASET celebrates its 16th foundational anniversary</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Account <li><a href="https://waset.org/profile">My Account</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Explore <li><a href="https://waset.org/disciplines">Disciplines</a></li> <li><a href="https://waset.org/conferences">Conferences</a></li> <li><a href="https://waset.org/conference-programs">Conference Program</a></li> <li><a href="https://waset.org/committees">Committees</a></li> <li><a href="https://publications.waset.org">Publications</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Research <li><a href="https://publications.waset.org/abstracts">Abstracts</a></li> <li><a href="https://publications.waset.org">Periodicals</a></li> <li><a href="https://publications.waset.org/archive">Archive</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Open Science <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Open-Science-Philosophy.pdf">Open Science Philosophy</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Open-Science-Award.pdf">Open Science Award</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Open-Society-Open-Science-and-Open-Innovation.pdf">Open Innovation</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Postdoctoral-Fellowship-Award.pdf">Postdoctoral Fellowship Award</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Scholarly-Research-Review.pdf">Scholarly Research Review</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Support <li><a href="https://waset.org/page/support">Support</a></li> <li><a href="https://waset.org/profile/messages/create">Contact Us</a></li> <li><a href="https://waset.org/profile/messages/create">Report Abuse</a></li> </ul> </div> </div> </div> </div> </div> <div class="container text-center"> <hr style="margin-top:0;margin-bottom:.3rem;"> <a href="https://creativecommons.org/licenses/by/4.0/" target="_blank" class="text-muted small">Creative Commons Attribution 4.0 International License</a> <div id="copy" class="mt-2">© 2024 World Academy of Science, Engineering and Technology</div> </div> </footer> <a href="javascript:" id="return-to-top"><i class="fas fa-arrow-up"></i></a> <div class="modal" id="modal-template"> <div class="modal-dialog"> <div class="modal-content"> <div class="row m-0 mt-1"> <div class="col-md-12"> <button type="button" class="close" data-dismiss="modal" aria-label="Close"><span aria-hidden="true">×</span></button> </div> </div> <div class="modal-body"></div> </div> </div> </div> <script src="https://cdn.waset.org/static/plugins/jquery-3.3.1.min.js"></script> <script src="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/js/bootstrap.bundle.min.js"></script> <script src="https://cdn.waset.org/static/js/site.js?v=150220211556"></script> <script> jQuery(document).ready(function() { /*jQuery.get("https://publications.waset.org/xhr/user-menu", function (response) { jQuery('#mainNavMenu').append(response); });*/ jQuery.get({ url: "https://publications.waset.org/xhr/user-menu", cache: false }).then(function(response){ jQuery('#mainNavMenu').append(response); }); }); </script> </body> </html>