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Sour</title> <meta name="description" content="Search results for: Dounyazad Sour"> <meta name="keywords" content="Dounyazad Sour"> <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" type="button" data-toggle="collapse" data-target="#navbarMenu" aria-controls="navbarMenu" aria-expanded="false" aria-label="Toggle navigation"> <span class="navbar-toggler-icon"></span> </button> <div class="w-100"> <div class="d-none d-lg-flex flex-row-reverse"> <form method="get" action="https://waset.org/search" class="form-inline my-2 my-lg-0"> <input class="form-control mr-sm-2" type="search" placeholder="Search Conferences" value="Dounyazad Sour" name="q" aria-label="Search"> <button class="btn btn-light my-2 my-sm-0" type="submit"><i class="fas fa-search"></i></button> </form> </div> <div class="collapse navbar-collapse mt-1" id="navbarMenu"> <ul class="navbar-nav ml-auto align-items-center" id="mainNavMenu"> <li class="nav-item"> <a class="nav-link" href="https://waset.org/conferences" title="Conferences in 2024/2025/2026">Conferences</a> </li> <li class="nav-item"> <a class="nav-link" href="https://waset.org/disciplines" title="Disciplines">Disciplines</a> </li> <li 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id="custom-search-input"> <div class="input-group"> <i class="fas fa-search"></i> <input type="text" class="search-query" name="q" placeholder="Author, Title, Abstract, Keywords" value="Dounyazad Sour"> <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> 55</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: Dounyazad Sour</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">55</span> An Assessment of the Effects of Microbial Products on the Specific Oxygen Uptake in Submerged Membrane Bioreactor</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=M.%20F.%20R.%20Zuthi">M. F. R. Zuthi</a>, <a href="https://publications.waset.org/abstracts/search?q=H.%20H.%20Ngo"> H. H. Ngo</a>, <a href="https://publications.waset.org/abstracts/search?q=W.%20S.%20Guo"> W. S. Guo</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20S.%20Chen"> S. S. Chen</a>, <a href="https://publications.waset.org/abstracts/search?q=N.%20C.%20Nguyen"> N. C. Nguyen</a>, <a href="https://publications.waset.org/abstracts/search?q=L.%20J.%20Deng"> L. J. Deng</a>, <a href="https://publications.waset.org/abstracts/search?q=T.%20D.%20C%20Tran">T. D. C Tran</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Sustaining a desired rate of oxygen transfer for microbial activity is a matter of major concern for Biological Wastewater Treatment (MBR). The study reported in the paper was aimed at assessing the effects of microbial products on the Specific Oxygen Uptake Rate (SOUR) in a Conventional Membrane Bioreactor (CMBR) and that in a Sponge Submerged MBR (SSMBR). The production and progressive accumulation of Soluble Microbial Products (SMP) and Bound-Extracellular Polymeric Substances (BEPS) were found affecting the SOUR of the microorganisms which varied at different stages of operation of the MBR systems depending on the variable concentrations of the SMP/bEPS. The effect of bEPS on the SOUR was stronger in the SSMBR compared to that of the SMP, while relative high concentrations of SMP had adverse effects on the SOUR of the CMBR system. Of the different mathematical correlations analyzed in the study, logarithmic mathematical correlations could be established between SOUR and bEPS in SSMBR, and similar correlations could also be found between SOUR and SMP concentrations in the CMBR. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=microbial%20products" title="microbial products">microbial products</a>, <a href="https://publications.waset.org/abstracts/search?q=microbial%20activity" title=" microbial activity"> microbial activity</a>, <a href="https://publications.waset.org/abstracts/search?q=specific%20oxygen%20uptake%20rate" title=" specific oxygen uptake rate"> specific oxygen uptake rate</a>, <a href="https://publications.waset.org/abstracts/search?q=membrane%20bioreactor" title=" membrane bioreactor"> membrane bioreactor</a> </p> <a href="https://publications.waset.org/abstracts/4403/an-assessment-of-the-effects-of-microbial-products-on-the-specific-oxygen-uptake-in-submerged-membrane-bioreactor" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/4403.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">308</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">54</span> Distribution of Antioxidants between Sour Cherry Juice and Pomace</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sonja%20Djilas">Sonja Djilas</a>, <a href="https://publications.waset.org/abstracts/search?q=Gordana%20%C4%86etkovi%C4%87"> Gordana Ćetković</a>, <a href="https://publications.waset.org/abstracts/search?q=Jasna%20%C4%8Canadanovi%C4%87-Brunet"> Jasna Čanadanović-Brunet</a>, <a href="https://publications.waset.org/abstracts/search?q=Vesna%20Tumbas%20%C5%A0aponjac"> Vesna Tumbas Šaponjac</a>, <a href="https://publications.waset.org/abstracts/search?q=Sla%C4%91ana%20Staj%C4%8Di%C4%87"> Slađana Stajčić</a>, <a href="https://publications.waset.org/abstracts/search?q=Jelena%20Vuli%C4%87"> Jelena Vulić</a>, <a href="https://publications.waset.org/abstracts/search?q=Milica%20Vin%C4%8Di%C4%87"> Milica Vinčić</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In recent years, interest in food rich in bioactive compounds, such as polyphenols, increased the advantages of the functional food products. Bioactive components help to maintain health and prevention of diseases such as cancer, cardiovascular and many other degenerative diseases. Recent research has shown that the fruit pomace, a byproduct generated from the production of juice, can be a potential source of valuable bioactive compounds. The use of fruit industrial waste in the processing of functional foods represents an important new step for the food industry. Sour cherries have considerable nutritional, medicinal, dietetic and technological value. According to the production volume of cherries, Serbia ranks seventh in the world, with a share of 7% of the total production. The use of sour cherry pomace has so far been limited to animal feed, even though it can be potentially a good source of polyphenols. For this study, local variety of sour cherry cv. ‘Feketićka’ was chosen for its more intensive taste and deeper red color, indicating high anthocyanin content. The contents of total polyphenols, flavonoids and anthocyanins, as well as radical scavenging activity on DPPH radicals and reducing power of sour cherry juice and pomace were compared using spectrophotometrical assays. According to the results obtained, 66.91% of total polyphenols, 46.77% of flavonoids, 46.77% of total anthocyanins and 47.88% of anthocyanin monomers from sour cherry fruits have been transferred to juice. On the other hand, 29.85% of total polyphenols, 33.09% of flavonoids, 53.23% of total anthocyanins and 52.12% of anthocyanin monomers remained in pomace. Regarding radical scavenging activity, 65.51% of Trolox equivalents from sour cherries were exported to juice, while 34.49% was left in pomace. However, reducing power of sour cherry juice was much stronger than pomace (91.28% and 8.72% of Trolox equivalents from sour cherry fruits, respectively). Based on our results it can be concluded that sour cherry pomace is still a rich source of natural antioxidants, especially anthocyanins with coloring capacity, therefore it can be used for dietary supplements development and food fortification. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antioxidants" title="antioxidants">antioxidants</a>, <a href="https://publications.waset.org/abstracts/search?q=polyphenols" title=" polyphenols"> polyphenols</a>, <a href="https://publications.waset.org/abstracts/search?q=pomace" title=" pomace"> pomace</a>, <a href="https://publications.waset.org/abstracts/search?q=sour%20cherry" title=" sour cherry"> sour cherry</a> </p> <a href="https://publications.waset.org/abstracts/46655/distribution-of-antioxidants-between-sour-cherry-juice-and-pomace" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/46655.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">325</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">53</span> Eco-Friendly Polymeric Corrosion Inhibitor for Sour Oilfield Environment</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Alireza%20Rahimi">Alireza Rahimi</a>, <a href="https://publications.waset.org/abstracts/search?q=Abdolreza%20Farhadian"> Abdolreza Farhadian</a>, <a href="https://publications.waset.org/abstracts/search?q=Arash%20Tajik"> Arash Tajik</a>, <a href="https://publications.waset.org/abstracts/search?q=Elaheh%20Sadeh"> Elaheh Sadeh</a>, <a href="https://publications.waset.org/abstracts/search?q=Avni%20Berisha"> Avni Berisha</a>, <a href="https://publications.waset.org/abstracts/search?q=Esmaeil%20Akbari%20Nezhad"> Esmaeil Akbari Nezhad</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Although natural polymers have been shown to have some inhibitory properties on sour corrosion, they are not considered very effective green corrosion inhibitors. Accordingly, effective corrosion inhibitors should be developed based on natural resources to mitigate sour corrosion in the oil and gas industry. Here, Arabic gum was employed as an eco-friendly precursor for the synthesis of innovative polyurethanes designed as highly efficient corrosion inhibitors for sour oilfield solutions. A comprehensive assessment, combining experimental and computational analyses, was conducted to evaluate the inhibitory performance of the inhibitor. Electrochemical measurements demonstrated that a concentration of 200 mM of the inhibitor offered substantial protection to mild steel against sour corrosion, yielding inhibition efficiencies of 98% and 95% at 25 ºC and 60 ºC, respectively. Additionally, the presence of the inhibitor led to a smoother steel surface, indicating the adsorption of polyurethane molecules onto the metal surface. X-ray photoelectron spectroscopy results further validated the chemical adsorption of the inhibitor on mild steel surfaces. Scanning Kelvin probe microscopy revealed a shift in the potential distribution of the steel surface towards negative values, indicating inhibitor adsorption and corrosion process inhibition. Molecular dynamic simulation indicated high adsorption energy values for the inhibitor, suggesting its spontaneous adsorption onto the Fe (110) surface. These findings underscore the potential of Arabic gum as a viable resource for the development of polyurethanes under mild conditions, serving as effective corrosion inhibitors for sour solutions. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=environmental%20effect" title="environmental effect">environmental effect</a>, <a href="https://publications.waset.org/abstracts/search?q=Arabic%20gum" title=" Arabic gum"> Arabic gum</a>, <a href="https://publications.waset.org/abstracts/search?q=corrosion%20inhibitor" title=" corrosion inhibitor"> corrosion inhibitor</a>, <a href="https://publications.waset.org/abstracts/search?q=sour%20corrosion" title=" sour corrosion"> sour corrosion</a>, <a href="https://publications.waset.org/abstracts/search?q=molecular%20dynamics%20simulation" title=" molecular dynamics simulation"> molecular dynamics simulation</a> </p> <a href="https://publications.waset.org/abstracts/177782/eco-friendly-polymeric-corrosion-inhibitor-for-sour-oilfield-environment" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/177782.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">62</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">52</span> Daily Variations of Polycyclic Aromatic Hydrocarbons (PAHs) in Industrial Sites in an Suburban Area of Sour El Ghozlane, Algeria</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sidali%20Khedidji">Sidali Khedidji</a>, <a href="https://publications.waset.org/abstracts/search?q=Noureddine%20Yassaa"> Noureddine Yassaa</a>, <a href="https://publications.waset.org/abstracts/search?q=Riad%20Ladji"> Riad Ladji</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In this study, n-alkanes which are hazardous for the environment and human health were investigated in Sour El Ghozlane suburban atmosphere at a sampling point from April 2013 to Mai 2013. Ambient concentration measurements of n-Alkanes were carried out at a regional study of the cement industry in Sour El Ghozlane. During sampling, the airborne particulate matter was enriched onto PTFE filters by using a two medium volume samplers with or without a size-selective inlet for PM10 and TSP were used and each sampling period lasted approximately 24 h. The organic compounds were characterized using gas chromatography coupled with mass spectrometric detection (GC-MS). Total concentrations for n-Alkanes recorded in Sour El Ghozlane suburban ranged from 42 to 69 ng m-3. Gravimeter method was applied to the black smoke concentration data for Springer seasons. The 24 h average concentrations of n-alkanes contain the PM10 and TSP of Sour El Ghozlane suburban atmosphere were found in the range 0.50–7.06 ng/m3 and 0.29–6.97 ng/m3, respectively, in the sampling period. Meteorological factors, such as (relative humidity and temperature) were typically found to be affecting PMs, especially PM10. Air temperature did not seem to be significantly affecting TSP and PM10 mass concentrations. The guide value fixed by the European Community, 40 μg/m3 was not to exceed 35 days, was exceeded in some samples. However, it should be noted that the value limit fixed by the Algerian regulations 80 μg/m3 has been exceeded in 1 sampler during the period study. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=n-alkanes" title="n-alkanes">n-alkanes</a>, <a href="https://publications.waset.org/abstracts/search?q=PM10" title=" PM10"> PM10</a>, <a href="https://publications.waset.org/abstracts/search?q=TSP" title=" TSP"> TSP</a>, <a href="https://publications.waset.org/abstracts/search?q=particulate%20matter" title=" particulate matter"> particulate matter</a>, <a href="https://publications.waset.org/abstracts/search?q=cement%20industry" title=" cement industry"> cement industry</a> </p> <a href="https://publications.waset.org/abstracts/17744/daily-variations-of-polycyclic-aromatic-hydrocarbons-pahs-in-industrial-sites-in-an-suburban-area-of-sour-el-ghozlane-algeria" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/17744.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">393</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">51</span> Daily Variations of Particulate Matter (PM10) in Industrial Sites in an Suburban Area of Sour El Ghozlane, Algeria</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sidali%20Khedidji">Sidali Khedidji</a>, <a href="https://publications.waset.org/abstracts/search?q=Riad%20Ladji"> Riad Ladji</a>, <a href="https://publications.waset.org/abstracts/search?q=Noureddine%20Yassaa"> Noureddine Yassaa</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In this study, particulate matter (PM10) which are hazardous for environment and human health were investigated in Sour El Ghozlane suburban atmosphere at a sampling point from March 2013 to April 2013. Ambient concentration measurements of polycyclic aromatic hydrocarbons were carried out at a regional study of the cement industry in Sour El Ghozlane. During sampling, the airborne particulate matter was enriched onto PTFE filters by using a two medium volume samplers with or without a size-selective inlet for PM10 and TSP were used and each sampling period lasted approximately 24 h. The organic compounds were characterized using gas chromatography coupled with mass spectrometric detection (GC-MSD). Total concentrations for PAHs recorded in sour el ghozlane suburban ranged from 101 to 204 ng m-3. Gravimeter method was applied to the black smoke concentration data for Springer seasons. The 24 h average concentrations of PM10 and TSP of Sour El Ghozlane suburban atmosphere were found in the range 4.76–165.76 μg/m3 and 28.63–800.14 μg/m3, respectively, in the sampling period. Meteorological factors, such as (relative humidity and temperature) were typically found to be affecting PMs, especially PM10. Air temperature did not seem to be significantly affecting TSP and PM10 mass concentrations.The guide value fixed by the European Community «40 μg/m3» not to exceed 35 days, were exceeded in some samples. However, it should be noted that the value limit fixed by the Algerian regulations «80 μg/m3» has been exceeded in 3 samplers during the period study. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=PAHs" title="PAHs">PAHs</a>, <a href="https://publications.waset.org/abstracts/search?q=PM10" title=" PM10"> PM10</a>, <a href="https://publications.waset.org/abstracts/search?q=TSP" title=" TSP"> TSP</a>, <a href="https://publications.waset.org/abstracts/search?q=particulate%20matter" title=" particulate matter"> particulate matter</a>, <a href="https://publications.waset.org/abstracts/search?q=cement%20industry" title=" cement industry "> cement industry </a> </p> <a href="https://publications.waset.org/abstracts/17745/daily-variations-of-particulate-matter-pm10-in-industrial-sites-in-an-suburban-area-of-sour-el-ghozlane-algeria" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/17745.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">378</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">50</span> Field Deployment of Corrosion Inhibitor Developed for Sour Oil and Gas Carbon Steel Pipelines</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jeremy%20Moloney">Jeremy Moloney</a> </p> <p class="card-text"><strong>Abstract:</strong></p> A major oil and gas operator in western Canada producing approximately 50,000 BOE per day of sour fluids was experiencing increased water production along with decreased oil production over several years. The higher water volumes being produced meant an increase in the operator’s incumbent corrosion inhibitor (CI) chemical requirements but with reduced oil production revenues. Thus, a cost-effective corrosion inhibitor solution was sought to deliver enhanced corrosion mitigation of the carbon steel pipeline infrastructure but at reduced chemical injection dose rates. This paper presents the laboratory work conducted on the development of a corrosion inhibitor under the operator’s simulated sour operating conditions and then subsequent field testing of the product. The new CI not only provided extremely good levels of general and localized corrosion inhibition and outperformed the incumbent CI under the laboratory test conditions but did so at vastly lower concentrations. In turn, the novel CI product facilitated field chemical injection rates to be optimized and reduced by 40% compared with the incumbent whilst maintaining superior corrosion protection resulting in significant cost savings and associated sustainability benefits for the operator. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=carbon%20steel" title="carbon steel">carbon steel</a>, <a href="https://publications.waset.org/abstracts/search?q=sour%20gas" title=" sour gas"> sour gas</a>, <a href="https://publications.waset.org/abstracts/search?q=hydrogen%20sulphide" title=" hydrogen sulphide"> hydrogen sulphide</a>, <a href="https://publications.waset.org/abstracts/search?q=localized%20corrosion" title=" localized corrosion"> localized corrosion</a>, <a href="https://publications.waset.org/abstracts/search?q=pitting" title=" pitting"> pitting</a>, <a href="https://publications.waset.org/abstracts/search?q=corrosion%20inhibitor" title=" corrosion inhibitor"> corrosion inhibitor</a> </p> <a href="https://publications.waset.org/abstracts/169648/field-deployment-of-corrosion-inhibitor-developed-for-sour-oil-and-gas-carbon-steel-pipelines" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/169648.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">85</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">49</span> Novel Poly Schiff Bases as Corrosion Inhibitors for Carbon Steel in Sour Petroleum Conditions</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Shimaa%20A.%20Higazy">Shimaa A. Higazy</a>, <a href="https://publications.waset.org/abstracts/search?q=Olfat%20E.%20El-Azabawy"> Olfat E. El-Azabawy</a>, <a href="https://publications.waset.org/abstracts/search?q=Ahmed%20M.%20Al-Sabagh"> Ahmed M. Al-Sabagh</a>, <a href="https://publications.waset.org/abstracts/search?q=Notaila%20M.%20Nasser"> Notaila M. Nasser</a>, <a href="https://publications.waset.org/abstracts/search?q=Eman%20A.%20Khamis"> Eman A. Khamis</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In this work, two novel Schiff base polymers (PSB1 and PSB₂) with extra-high protective barrier features were facilely prepared via Polycondensation reactions. They were applied for the first time as effective corrosion inhibitors in the sour corrosive media of petroleum environments containing hydrogen sulfide (H₂S) gas. For studying the polymers' inhibitive action on the carbon steel, numerous corrosion testing methods including potentiodynamic polarization (PDP), open circuit potential, and electrochemical impedance spectroscopy (EIS) have been employed at various temperatures (298-328 K) in the oil wells formation water with H₂S concentrations of 100, 400, and 700 ppm as aggressive media. The activation energy (Ea) and other thermodynamic parameters were computed to describe the mechanism of adsorption. The corrosion morphological traits and steel samples' surfaces composition were analyzed by field emission scanning electron microscope and energy dispersive X-ray analysis. The PSB2 inhibited sour corrosion more effectively than PSB1 when subjected to electrochemical testing. The 100 ppm concentration of PSB2 exhibited 82.18 % and 81.14 % inhibition efficiencies at 298 K in PDP and EIS measurements, respectively. While at 328 K, the inhibition efficiencies were 61.85 % and 67.4 % at the same dosage and measurements. These poly Schiff bases exhibited fascinating performance as corrosion inhibitors in sour environment. They provide a great corrosion inhibition platform for the sustainable future environment. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=schiff%20base%20polymers" title="schiff base polymers">schiff base polymers</a>, <a href="https://publications.waset.org/abstracts/search?q=corrosion%20inhibitors" title=" corrosion inhibitors"> corrosion inhibitors</a>, <a href="https://publications.waset.org/abstracts/search?q=sour%20corrosive%20media" title=" sour corrosive media"> sour corrosive media</a>, <a href="https://publications.waset.org/abstracts/search?q=potentiodynamic%20polarization" title=" potentiodynamic polarization"> potentiodynamic polarization</a>, <a href="https://publications.waset.org/abstracts/search?q=H%E2%82%82S%20concentrations" title=" H₂S concentrations"> H₂S concentrations</a> </p> <a href="https://publications.waset.org/abstracts/159064/novel-poly-schiff-bases-as-corrosion-inhibitors-for-carbon-steel-in-sour-petroleum-conditions" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/159064.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">100</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">48</span> Antimicrobial Activity of Sour Cherry Pomace</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sonja%20Djilas">Sonja Djilas</a>, <a href="https://publications.waset.org/abstracts/search?q=Aleksandra%20Veli%C4%87anski"> Aleksandra Velićanski</a>, <a href="https://publications.waset.org/abstracts/search?q=Dragoljub%20Cvetkovi%C4%87"> Dragoljub Cvetković</a>, <a href="https://publications.waset.org/abstracts/search?q=Sini%C5%A1a%20Markov"> Siniša Markov</a>, <a href="https://publications.waset.org/abstracts/search?q=Eva%20Lon%C4%8Dar"> Eva Lončar</a>, <a href="https://publications.waset.org/abstracts/search?q=Vesna%20Tumbas%20%C5%A0aponjac"> Vesna Tumbas Šaponjac</a>, <a href="https://publications.waset.org/abstracts/search?q=Milica%20Vin%C4%8Di%C4%87"> Milica Vinčić</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Due to high content of bioactive compounds, sour cherry possesses antioxidant and antimicrobial activity. Additionally, waste material from industrial processing of sour cherry is also a good source of bioactive compounds. The aim of this study was to screen the antimicrobial activity and determine the minimal inhibitory (MIC) and minimal bactericidal concentrations (MBC) of sour cherry pomace extract. Tested strains were Gram-negative bacteria (Escherichia coli ATCC 25922, Salmonella typhimurium ATCC 14028 and wild isolates Escherichia coli and Salmonella sp.), Gram-positive bacteria (Staphylococcus aureus ATCC 11632, Bacillus cereus ATCC 10876 and wild isolates Staphylococcus saprophyticus and Bacillus sp.) and yeasts (Saccharomyces cerevisiae 112, Hefebank Weihenstephan and Candida albicans ATCC 10231). Antimicrobial activity was tested by disc-diffusion method and agar-well diffusion method. MIC and MBC were determined by microdilution method. Screening tests showed that Gram-negative bacteria were resistant to tested extract, with exception of Salmonella typhimurium and Salmonella sp. for which only zones of reduced growth appeared. However, Gram-positive bacteria were more sensitive where the highest clear zones appeared with 100 µl of extract applied. There was no activity against tested yeasts. MIC and MBC values were in the range 3.125-37.5 mg/ml and 6.25-100 mg/ml, respectively. The most susceptible strain was Staphylococcus aureus while the most resistant was Bacillus sp. where MBC was not found in tested concentration range. Sour cherry pomace possesses high antibacterial potential, which indicates that this waste material is a promising source of bioactive compounds and could be used as a functional food ingredient. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antimicrobial%20activity" title="antimicrobial activity">antimicrobial activity</a>, <a href="https://publications.waset.org/abstracts/search?q=sour%20cherry" title=" sour cherry"> sour cherry</a>, <a href="https://publications.waset.org/abstracts/search?q=pomace" title=" pomace"> pomace</a>, <a href="https://publications.waset.org/abstracts/search?q=bioactive%20compounds" title=" bioactive compounds"> bioactive compounds</a> </p> <a href="https://publications.waset.org/abstracts/74750/antimicrobial-activity-of-sour-cherry-pomace" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/74750.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">332</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">47</span> Miracle Fruit Application in Sour Beverages: Effect of Different Concentrations on the Temporal Sensory Profile and Overall Linking</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=J%C3%A9ssica%20F.%20Rodrigues">Jéssica F. Rodrigues</a>, <a href="https://publications.waset.org/abstracts/search?q=Amanda%20C.%20Andrade"> Amanda C. Andrade</a>, <a href="https://publications.waset.org/abstracts/search?q=Sabrina%20C.%20Bastos"> Sabrina C. Bastos</a>, <a href="https://publications.waset.org/abstracts/search?q=Sandra%20B.%20Coelho"> Sandra B. Coelho</a>, <a href="https://publications.waset.org/abstracts/search?q=Ana%20Carla%20M.%20Pinheiro"> Ana Carla M. Pinheiro</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Currently, there is a great demand for the use of natural sweeteners due to the harmful effects of the high sugar and artificial sweeteners consumption on the health. Miracle fruit, which is known for its unique ability to modify the sour taste in sweet taste, has been shown to be a good alternative sweetener. However, it has a high production cost, being important to optimize lower contents to be used. Thus, the aim of this study was to assess the effect of different miracle fruit contents on the temporal (Time-intensity - TI and Temporal Dominance of Sensations - TDS) sensory profile and overall linking of lemonade, to determine the better content to be used as a natural sweetener in sour beverages. TI and TDS results showed that the concentrations of 150 mg, 300 mg and 600 mg miracle fruit were effective in reducing the acidity and promoting the sweet perception in lemonade. Furthermore, the concentrations of 300 mg and 600 mg obtained similar profiles. Through the acceptance test, the concentration of 300 mg miracle fruit was shown to be an efficient substitute for sucrose and sucralose in lemonade, once they had similar hedonic values between ‘I liked it slightly’ and ‘I liked it moderately’. Therefore, 300mg miracle fruit consists in an adequate content to be used as a natural sweetener of lemonade. The results of this work will help the food industry on the efficient application of a new natural sweetener- the Miracle fruit extract in sour beverages, reducing costs and providing a product that meets the consumer desires. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=acceptance" title="acceptance">acceptance</a>, <a href="https://publications.waset.org/abstracts/search?q=natural%20sweetener" title=" natural sweetener"> natural sweetener</a>, <a href="https://publications.waset.org/abstracts/search?q=temporal%20dominance%20of%20sensations" title=" temporal dominance of sensations"> temporal dominance of sensations</a>, <a href="https://publications.waset.org/abstracts/search?q=time-intensity" title=" time-intensity"> time-intensity</a> </p> <a href="https://publications.waset.org/abstracts/72567/miracle-fruit-application-in-sour-beverages-effect-of-different-concentrations-on-the-temporal-sensory-profile-and-overall-linking" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/72567.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">249</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">46</span> Improved Postprandial Response and Feeling of Satiety After Consumption of Sour Cherry Pomace Enriched Muffins</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Joanna%20Bajerska">Joanna Bajerska</a>, <a href="https://publications.waset.org/abstracts/search?q=Sylwia%20Mildner-Szkudlarz"> Sylwia Mildner-Szkudlarz</a>, <a href="https://publications.waset.org/abstracts/search?q=Pawel%20G%C3%B3rnas"> Pawel Górnas</a>, <a href="https://publications.waset.org/abstracts/search?q=Dalija%20Segli%C5%86ac"> Dalija Segliņac</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Sour cherry pomace (CP) by-products obtained during fruit processing, was used to replace the wheat flour in muffin formula on the levels 20% (CP20) and 30% (CP30). The sensory profile of this muffins were characterized, and their impact on glycemic response and appetite sensation were studied. Randomized crossover study where test subjects were given either plain muffin (PM) or CP20 or CP30 during 2 different occasions. In the first study test muffins with equivalent of 50 g available carbohydrate were consumed. Blood glucose was measured before and up to 120 min after consuming the test muffins. To study satiety response in the second trial of the test muffins (portion 1700 kJ per serve) were ingested. Sensory analysis was performed earlier by a sensory panel consisting of 10 well-trained individuals. It is acceptable to incorporate CP into a muffin formula at concentrations up to 30%. With the CP muffins treatment, the glucose responses were significantly lower at 30, 45 and 60 min of the intervals also the incremental peak glucose was 0.40 mmol/L and 0.60 mmol/L lower than for PM. CP20 and CP30 also improved satiety as compared to PM. CP can be a good functional ingredient of functional bakery products to assist in managing glucose levels and satiety in healthy individuals. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=muffins" title="muffins">muffins</a>, <a href="https://publications.waset.org/abstracts/search?q=postprandial%20glucose" title=" postprandial glucose"> postprandial glucose</a>, <a href="https://publications.waset.org/abstracts/search?q=sensory%20analysis" title=" sensory analysis"> sensory analysis</a>, <a href="https://publications.waset.org/abstracts/search?q=satiety%20sour%20cherry%20pomace" title=" satiety sour cherry pomace"> satiety sour cherry pomace</a> </p> <a href="https://publications.waset.org/abstracts/28402/improved-postprandial-response-and-feeling-of-satiety-after-consumption-of-sour-cherry-pomace-enriched-muffins" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/28402.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">363</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">45</span> Antimicrobial Activities of Lactic Acid Bacteria from Fermented Foods and Probiotic Products</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Alec%20Chabwinja">Alec Chabwinja</a>, <a href="https://publications.waset.org/abstracts/search?q=Cannan%20Tawonezvi"> Cannan Tawonezvi</a>, <a href="https://publications.waset.org/abstracts/search?q=Jerneja%20Vidmar"> Jerneja Vidmar</a>, <a href="https://publications.waset.org/abstracts/search?q=Constance%20Chingwaru"> Constance Chingwaru</a>, <a href="https://publications.waset.org/abstracts/search?q=Walter%20Chingwaru"> Walter Chingwaru</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Objective: To evaluate the potential of commercial fermented / probiotic products available in Zimbabwe or internationally, and strains of Lactobacillus plantarum (L. plantarum) as prophylaxis and therapy against diarrhoeal and sexually transmitted infections. Methods: The antimicrobial potential of cultures of lactobacilli enriched from 4 Zimbabwean commercial food/beverage products, namely Dairibord Lacto sour milk (DLSM), Probrand sour milk (PSM), Kefalos Vuka cheese (KVC) and Chibuku opaque beer (COB); three probiotic products obtainable in Europe and internationally; and four strains of L. plantarum obtained from Balkan traditional cheeses and Zimbabwean foods against clinical strains of Escherichia coli (E. coli) and non-clinical strains of Candida albicans and Rhodotorula spp. was assayed using the well diffusion method. Three commercial Agar diffusion assay and a competitive exclusion assay were carried out on Mueller-Hinton agar. Results: Crude cultures of putative lactobacillus strains obtained from Zimbabwean dairy products (Probrand sour milk, Kefalos Vuka vuka cheese and Chibuku opaque beer) exhibited significantly greater antimicrobial activities against clinical strains of E. coli than strains of L. plantarum isolated from Balkan cheeses (CLP1, CLP2 or CLP3) or crude microbial cultures from commercial paediatric probiotic products (BG, PJ and PL) of a culture of Lactobacillus rhamnosus LGG (p < 0.05). Furthermore, the following has high antifungal activities against the two yeasts: supernatant-free microbial pellet (SFMP) from an extract of M. azedarach leaves (27mm ± 2.5) > cell-free culture supernatants (CFCS) from Maaz Dairy sour milk and Mnandi sour milk (approximately 26mm ± 1.8) > CFCS and SFMP from Amansi hodzeko (25mm ± 1.5) > CFCS from Parinari curatellifolia fruit (24mm ± 1.5), SFMP from P. curatellifolia fruit (24mm ± 1.4) and SFMP from mahewu (20mm ± 1.5). These cultures also showed high tolerance to acidic conditions (~pH4). Conclusions: The putative lactobacilli from four commercial Zimbabwean dairy products (Probrand sour milk, Kefalos Vuka vuka cheese and Chibuku opaque beer), and three strains of L. plantarum from Balkan cheeses (CLP1, CLP2 or CLP3) exhibited high antibacterial activities, while Maaz Dairy sour-, Mnandi sour- and Amansi hodzeko milk products had high antifungal activities. Our selection of Zimbabwean probiotic products has potential for further development into probiotic products for use in the control diarrhea caused by pathogenic strains of E. coli or yeast infections. Studies to characterise the probiotic potential of the live cultures in the products are underway. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=lactic%20acid%20bacteria" title="lactic acid bacteria">lactic acid bacteria</a>, <a href="https://publications.waset.org/abstracts/search?q=Staphylococcus%20aureus" title=" Staphylococcus aureus"> Staphylococcus aureus</a>, <a href="https://publications.waset.org/abstracts/search?q=Streptococcus%20spp" title=" Streptococcus spp"> Streptococcus spp</a>, <a href="https://publications.waset.org/abstracts/search?q=yeast" title=" yeast"> yeast</a>, <a href="https://publications.waset.org/abstracts/search?q=inhibition" title=" inhibition"> inhibition</a>, <a href="https://publications.waset.org/abstracts/search?q=acid%20tolerance" title=" acid tolerance"> acid tolerance</a> </p> <a href="https://publications.waset.org/abstracts/63954/antimicrobial-activities-of-lactic-acid-bacteria-from-fermented-foods-and-probiotic-products" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/63954.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">410</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">44</span> Positive Shock: The PhD Journey of International Students at UK Universities: A Qualitative Interpretative Phenomenological Study</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Dounyazad%20Sour">Dounyazad Sour</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This research examines international doctoral students’ reflections on their journey and experiences of studying for a PhD in the UK. Since the early 1990s, the international students’ number in the UK has increased. The significant contribution of these international students to the cultural and academic diversity of the UK universities’ doctoral programmes is widely acknowledged. The substantial fees these students bring to British Higher Education institutions is also much appreciated. The rationale for undertaking this study grew from personal experience of studying in the UK. Through membership in different groups both online and, when regulations permitted it, face to face social groups, it quickly became apparent that among all students, there were both shared and individual experiences of struggles and triumphs. This insight led to the decision to investigate these matters in greater detail. This in-depth qualitative interpretative study, inspired by a phenomenological approach, offers fresh insights into academic, social and cultural experiences of international PhD students in the UK. Data collection was carried out in the UK over a period of three months, deploying focus groups, individual semi-structured interviews, and images selected by participants that represent their feelings towards their experiences. The ten participants are attending different UK universities, studying a range of disciplines and have diverse backgrounds. Interviews and discussions took place in the participants' preferred languages; Arabic, English and French. The analysis shows that the participants had experienced two types of shock: negative and positive. Negative shocks, which have seen considerable attention in the field of international students’ experiences, relate to unexpected incidents that happened to the participants in relation to their interactions with others: people from different backgrounds and people from the same background. This impacted their experience negatively through experiencing feelings of anxiety, stress, low self-esteem and xenophobia, all these hindering factors contribute to make international students struggle to adapt to the new environment. Positive shocks, which have remained largely under-researched in the field of international students’ experiences, refer to all the positive occurrences that participants experienced. For instance, a shop assistant saying: “do you need any help, honey?” which brought a sense of belonging, feeling home, safety, and satisfaction to the respondents, and made their experiences less challenging. This investigation will offer insights into the PhD international students’ experiences and shed new light on the shocks that can work as facilitators, rather than as inhibitors. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=international%20students" title="international students">international students</a>, <a href="https://publications.waset.org/abstracts/search?q=PhD%20journey" title=" PhD journey"> PhD journey</a>, <a href="https://publications.waset.org/abstracts/search?q=phenomenological%20approach" title=" phenomenological approach"> phenomenological approach</a>, <a href="https://publications.waset.org/abstracts/search?q=positive%20shock" title=" positive shock"> positive shock</a> </p> <a href="https://publications.waset.org/abstracts/139724/positive-shock-the-phd-journey-of-international-students-at-uk-universities-a-qualitative-interpretative-phenomenological-study" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/139724.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">188</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">43</span> Environment Management Practices at Oil and Natural Gas Corporation Hazira Gas Processing Complex</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ashish%20Agarwal">Ashish Agarwal</a>, <a href="https://publications.waset.org/abstracts/search?q=Vaibhav%20Singh"> Vaibhav Singh</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Harmful emissions from oil and gas processing facilities have long remained a matter of concern for governments and environmentalists throughout the world. This paper analyses Oil and Natural Gas Corporation (ONGC) gas processing plant in Hazira, Gujarat, India. It is the largest gas-processing complex in the country designed to process 41MMSCMD sour natural gas & associated sour condensate. The complex, sprawling over an area of approximate 705 hectares is the mother plant for almost all industries at Hazira and enroute Hazira Bijapur Jagdishpur pipeline. Various sources of pollution from each unit starting from Gas Terminal to Dew Point Depression unit and Caustic Wash unit along the processing chain were examined with the help of different emission data obtained from ONGC. Pollution discharged to the environment was classified into Water, Air, Hazardous Waste and Solid (Non-Hazardous) Waste so as to analyze each one of them efficiently. To protect air environment, Sulphur recovery unit along with automatic ambient air quality monitoring stations, automatic stack monitoring stations among numerous practices were adopted. To protect water environment different effluent treatment plants were used with due emphasis on aquaculture of the nearby area. Hazira plant has obtained the authorization for handling and disposal of five types of hazardous waste. Most of the hazardous waste were sold to authorized recyclers and the rest was given to Gujarat Pollution Control Board authorized vendors. Non-Hazardous waste was also handled with an overall objective of zero negative impact on the environment. The effect of methods adopted is evident from emission data of the plant which was found to be well under Gujarat Pollution Control Board limits. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=sulphur%20recovery%20unit" title="sulphur recovery unit">sulphur recovery unit</a>, <a href="https://publications.waset.org/abstracts/search?q=effluent%20treatment%20plant" title=" effluent treatment plant"> effluent treatment plant</a>, <a href="https://publications.waset.org/abstracts/search?q=hazardous%20waste" title=" hazardous waste"> hazardous waste</a>, <a href="https://publications.waset.org/abstracts/search?q=sour%20gas" title=" sour gas"> sour gas</a> </p> <a href="https://publications.waset.org/abstracts/49802/environment-management-practices-at-oil-and-natural-gas-corporation-hazira-gas-processing-complex" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/49802.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">226</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">42</span> In vitro Antifungal Activity of Methanolic Extracts of Eight Various Cultivar of Persian Punica granatum L. against Candida Species</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Shahindokht%20Bassiri-Jahromi">Shahindokht Bassiri-Jahromi</a>, <a href="https://publications.waset.org/abstracts/search?q=Mohammad%20Reza%20Pourshafie"> Mohammad Reza Pourshafie</a>, <a href="https://publications.waset.org/abstracts/search?q=Farzad%20Katiraee"> Farzad Katiraee</a>, <a href="https://publications.waset.org/abstracts/search?q=Mannan%20Hajimahmoodi"> Mannan Hajimahmoodi</a>, <a href="https://publications.waset.org/abstracts/search?q=Ehsan%20Mostafavi">Ehsan Mostafavi</a>, <a href="https://publications.waset.org/abstracts/search?q=Malihe%20Talebi"> Malihe Talebi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Objective: Resistance of Candida species to antifungal agents has potentially serious implications for management of infections. Candida species are now fourth common organisms isolated from hospitalized patients. It is important to increase effective therapy. In the past decade, numerous reports of treatment failures were reported. Prevention and control of these infections will require new antimicrobial agents. Plant-derived antifungal have always been a source of novel therapeutics. The aim of this study was to investigate the antifungal effect of methanolic extract of pomegranate peel and pulp against Candida species. Material and Methods: Eight cultivars of Punica granatum L. were collected from Saveh Agricultural Investigation Center in Iran. Both pomegranate pulp and peel were dried and powdered separately. The dried powders were extracted by using a soxhlet extractor. The antifungal effect of methanolic extract of pomegranate peel and pulp were determined in vitro by minimum inhibitory concentration (MIC) against five standard species of (ATCC 10231), C. parapsilosis (ATCC 22019), C. tropicalis (ATCC 750), C. glabrata (PTCC 5297), and C. kroseii (PTCC 5295). Results: Maximum inhibitions of antifungal effect were attributed to peel extract pomegranate cultivar and Candida species. The most potential antifungal inhibition among 8 different cultivars observed by sour malas, sour white peel, and sour summer extracts respectively, against five Candida strains. The antifungal activity of pulp extracts against Candida species was approximately negative. Conclusion: The use of Punica granatum peel extract has been shown to possess antifungal activities. The phytochemistry and pharmacological actions of Punica granatum peel components suggest a wide range of clinical applications for the treatment and prevention of candidiasis. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antifungal%20activity" title="antifungal activity">antifungal activity</a>, <a href="https://publications.waset.org/abstracts/search?q=Candida%20species" title=" Candida species"> Candida species</a>, <a href="https://publications.waset.org/abstracts/search?q=Punica%20granatum%20L." title=" Punica granatum L."> Punica granatum L.</a>, <a href="https://publications.waset.org/abstracts/search?q=pharmacognosy" title=" pharmacognosy"> pharmacognosy</a> </p> <a href="https://publications.waset.org/abstracts/26336/in-vitro-antifungal-activity-of-methanolic-extracts-of-eight-various-cultivar-of-persian-punica-granatum-l-against-candida-species" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/26336.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">483</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">41</span> Association of the Frequency of the Dairy Products Consumption by Students and Health Parameters</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Radyah%20Ivan">Radyah Ivan</a>, <a href="https://publications.waset.org/abstracts/search?q=Khanferyan%20Roman"> Khanferyan Roman</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Milk and dairy products are an important component of a balanced diet. Dairy products represent a heterogeneous food group of solid, semi-solid and liquid, fermented or non-fermented foods, each differing in nutrients such as fat and micronutrient content. Deficiency of milk and dairy products contributes a impact on the main health parameters of the various age groups of the population. The goal of this study was to analyze of the frequency of the consumption of milk and various groups of dairy products by students and its association with their body mass index (BMI), body composition and other physiological parameters. 388 full-time students of the Medical Institute of RUDN University (185 male and 203 female, average age was 20.4+2.2 and 21.9+1.7 y.o., respectively) took part in the cross-sectional study. Anthropometric measurements, estimation of BMI and body composition were analyzed by bioelectrical impedance analysis. The frequency of consumption of the milk and various groups of dairy products was studied using a modified questionnaire on the frequency of consumption of products. Due to the questionnaire data on the frequency of consumption of the diary products, it have been demonstrated that only 11% of respondents consume milk daily, 5% - cottage cheese, 4% and 1% - fermented natural and with fillers milk products, respectively, hard cheese -4%. The study demonstrated that about 16% of the respondents did not consume milk at all over the past month, about one third - cottage cheese, 22% - natural sour-milk products and 18% - sour-milk products with various fillers. hard cheeses and pickled cheeses didn’t consume 9% and 26% of respondents, respectively. We demonstrated the gender differences in the characteristics of consumer preferences were revealed. Thus female students are less likely to use cream, sour cream, soft cheese, milk comparing to male students. Among female students the prevalence of persons with overweight was higher (25%) than among male students (19%). A modest inverse relationship was demonstrated between daily milk intake, BMI, body composition parameters and diary products consumption (r=-0.61 and r=-0.65). The study showed daily insufficient milk and dairy products consumption by students and due to this it have been demonstrated the relationship between the low and rare consumption of diary products and main parameters of indicators of physical activity and health indicators. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=frequency%20of%20consumption" title="frequency of consumption">frequency of consumption</a>, <a href="https://publications.waset.org/abstracts/search?q=milk" title=" milk"> milk</a>, <a href="https://publications.waset.org/abstracts/search?q=dairy%20products" title=" dairy products"> dairy products</a>, <a href="https://publications.waset.org/abstracts/search?q=physical%20development" title=" physical development"> physical development</a>, <a href="https://publications.waset.org/abstracts/search?q=nutrition" title=" nutrition"> nutrition</a>, <a href="https://publications.waset.org/abstracts/search?q=body%20mass%20index." title=" body mass index."> body mass index.</a> </p> <a href="https://publications.waset.org/abstracts/186468/association-of-the-frequency-of-the-dairy-products-consumption-by-students-and-health-parameters" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/186468.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">36</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">40</span> Effect of Gum Extracts on the Textural and Bread-Making Properties of a Composite Flour Based on Sour Cassava Starch (Manihot esculenta), Peanut (Arachis hypogaea) and Cowpea Flour (Vigna unguiculata)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Marie%20Madeleine%20Nanga%20Ndjang">Marie Madeleine Nanga Ndjang</a>, <a href="https://publications.waset.org/abstracts/search?q=Julie%20Mathilde%20Klang"> Julie Mathilde Klang</a>, <a href="https://publications.waset.org/abstracts/search?q=Edwin%20M.%20Mmutlane"> Edwin M. Mmutlane</a>, <a href="https://publications.waset.org/abstracts/search?q=Derek%20Tantoh%20Ndinteh"> Derek Tantoh Ndinteh</a>, <a href="https://publications.waset.org/abstracts/search?q=Eugenie%20Kayitesi"> Eugenie Kayitesi</a>, <a href="https://publications.waset.org/abstracts/search?q=Francois%20Ngoufack%20Zambou"> Francois Ngoufack Zambou</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Gluten intolerance and the unavailability of wheat flour in some parts of the world have led to the development of gluten-free bread. However, gluten-free bread generally results in a low specific volume, and to remedy this, the use of hydrocolloids and bases has proved to be very successful. Thus, the present study aims to determine the optimal proportions of gum extract of Triumffetapentendraand sodium bicarbonate in breadmaking of a composite flour based on sour cassava starch, peanut, and cowpea flour. To achieve this, a BoxBenkhendesign was used, the variable being the amount of extract gums, the amount of bicarbonate, and the amount of water. The responses evaluated were the specific volume and texture properties (Hardness, Cohesiveness, Consistency, Elasticity, and Masticability). The specific volume was done according to standard methods of AACC and the textural properties by a texture analyzer. It appears from this analysis that the specific volume is positively influenced by the incorporation of extract gums, bicarbonate, and water. The hardness, consistency, and plasticity increased with the incorporation rate of extract gums but reduced with the incorporation rate of bicarbonate and water. On the other hand, Cohesion and elasticity increased with the incorporation rate of bicarbonate and water but reduced with the incorporation of extract gum. The optimate proportions of extract gum, bicarbonate, and water are 0.28;1.99, and 112.5, respectively. This results in a specific volume of 1.51; a hardness of 38.51; a cohesiveness of 0.88; a consistency of 32.86; an elasticity of 5.57, and amasticability of 162.35. Thus, this analysis suggests that gum extracts and sodium bicarbonate can be used to improve the quality of gluten-free bread. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=box%20benkhen%20design" title="box benkhen design">box benkhen design</a>, <a href="https://publications.waset.org/abstracts/search?q=bread-making" title=" bread-making"> bread-making</a>, <a href="https://publications.waset.org/abstracts/search?q=gums" title=" gums"> gums</a>, <a href="https://publications.waset.org/abstracts/search?q=textures%20properties" title=" textures properties"> textures properties</a>, <a href="https://publications.waset.org/abstracts/search?q=specific%20volume" title=" specific volume"> specific volume</a> </p> <a href="https://publications.waset.org/abstracts/155238/effect-of-gum-extracts-on-the-textural-and-bread-making-properties-of-a-composite-flour-based-on-sour-cassava-starch-manihot-esculenta-peanut-arachis-hypogaea-and-cowpea-flour-vigna-unguiculata" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/155238.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">95</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">39</span> Polyphenol Stability and Antioxidant Properties of Freeze-Dried Sour Cherry Encapsulates</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Gordana%20%C4%86etkovi%C4%87">Gordana Ćetković</a>, <a href="https://publications.waset.org/abstracts/search?q=Vesna%20Tumbas%20%C5%A0aponjac"> Vesna Tumbas Šaponjac</a>, <a href="https://publications.waset.org/abstracts/search?q=Jasna%20%C4%8Canadanovi%C4%87-Brunet"> Jasna Čanadanović-Brunet</a>, <a href="https://publications.waset.org/abstracts/search?q=Sonja%20%C4%90ilas"> Sonja Đilas</a>, <a href="https://publications.waset.org/abstracts/search?q=Sla%C4%91ana%20Staj%C4%8Di%C4%87"> Slađana Stajčić</a>, <a href="https://publications.waset.org/abstracts/search?q=Jelena%20Vuli%C4%87"> Jelena Vulić</a>, <a href="https://publications.waset.org/abstracts/search?q=Mirjana%20Jaki%C5%A1i%C4%87"> Mirjana Jakišić</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Despite the recommended amount of daily intake of fruits, the consumption in modern age remains very low. Therefore there is a need for delivering valuable phytochemicals into the human body through different foods by developing functional food products fortified with natural bioactive compounds from plant sources. Recently, a growing interest rises in exploiting the fruit and vegetable by-products as sources of phytochemicals such as polyphenols, carotenoids, vitamins etc. Cherry contain high amounts of polyphenols, which are known to display a wide range of biological activities like antioxidant, anti-inflammatory, antimicrobial or anti-carcinogenic activities, improvement of vision, induction of apoptosis and neuroprotective effects. Also, cherry pomace, a by-product in juice processing, can also be promising source of phenolic compounds. However, the application of polyphenols as food additives is limited because after extraction these compounds are susceptible to degradation. Microencapsulation is one of the alternative approaches to protect bioactive compounds from degradation during processing and storage. Freeze-drying is one of the most used microencapsulation methods for the protection of thermosensitive and unstable molecules. In this study sour cherry pomace was extracted with food-grade solvent (50% ethanol) to be suitable for application in products for human use. Extracted polyphenols have been concentrated and stabilized on whey (WP) and soy (SP) proteins. Encapsulation efficiency in SP was higher (94.90%), however not significantly (p<0.05) from the one in WP (90.10%). Storage properties of WP and SP encapsulate in terms of total polyphenols, anthocyanins and antioxidant activity was tested for 6 weeks. It was found that the retention of polyphenols after 6 weeks in WP and SP (67.33 and 69.30%, respectively) was similar. The content of anthocyanins has increased in WP (for 47.97%), while their content in SP has very slightly decreased (for 1.45%) after 6-week storage period. In accordance with anthocyanins the decrease in antioxidant activity in WP (87.78%) was higher than in SP (43.02%). According to the results obtained in this study, the technique reported herewith can be used for obtaining quality encapsulates for their further use as functional food additives, and, on the other hand, for fruit waste valorization. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cherry%20pomace" title="cherry pomace">cherry pomace</a>, <a href="https://publications.waset.org/abstracts/search?q=microencapsulation" title=" microencapsulation"> microencapsulation</a>, <a href="https://publications.waset.org/abstracts/search?q=polyphenols" title=" polyphenols"> polyphenols</a>, <a href="https://publications.waset.org/abstracts/search?q=storage" title=" storage"> storage</a> </p> <a href="https://publications.waset.org/abstracts/40790/polyphenol-stability-and-antioxidant-properties-of-freeze-dried-sour-cherry-encapsulates" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/40790.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">368</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">38</span> Mechanism of Failure of Pipeline Steels in Sour Environment</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Abhishek%20Kumar">Abhishek Kumar</a> </p> <p class="card-text"><strong>Abstract:</strong></p> X70 pipeline steel was electrochemically charged with hydrogen for different durations in order to find crack nucleation and propagation sites. After 3 hours charging, suitable regions for crack initiation and propagation were found. These regions were studied by OM, SEM, EDS and later Vicker hardness test was done. The results brought out that HIC cracks nucleated from regions rich of inclusions and further propagated through the segregation area of some elements, such as manganese, carbon, silicon and sulfur. It is worth-mentioning that all these potential sites for crack nucleation and propagation appeared at the centre of cross section of the specimens. Additionally, cracked area has harder phase than the non-cracked area which was confirmed by hardness test. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=X70%20steel" title="X70 steel">X70 steel</a>, <a href="https://publications.waset.org/abstracts/search?q=morphology%20of%20inclusions" title=" morphology of inclusions"> morphology of inclusions</a>, <a href="https://publications.waset.org/abstracts/search?q=SEM%2FEDS%2FOM" title=" SEM/EDS/OM"> SEM/EDS/OM</a>, <a href="https://publications.waset.org/abstracts/search?q=simulation" title=" simulation"> simulation</a>, <a href="https://publications.waset.org/abstracts/search?q=statistical%20data" title=" statistical data"> statistical data</a> </p> <a href="https://publications.waset.org/abstracts/36511/mechanism-of-failure-of-pipeline-steels-in-sour-environment" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/36511.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">317</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">37</span> Screening of Metal Chloride Anion-based Ionic Liquids for Direct Conversion of Hydrogen Sulfide by COSMO-RS</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Muhammad%20Syahir%20Aminuddin">Muhammad Syahir Aminuddin</a>, <a href="https://publications.waset.org/abstracts/search?q=Zakaria%20Man"> Zakaria Man</a>, <a href="https://publications.waset.org/abstracts/search?q=Mohamad%20Azmi%20Bustam%20Khalil"> Mohamad Azmi Bustam Khalil </a> </p> <p class="card-text"><strong>Abstract:</strong></p> In order to identify the best possible reaction media for performing H₂S conversion, a total number of 300 different ILs from a combination of 20 cations and 15 anions were screened via COSMO-RS model simulations. By COSMO-RS method, thermodynamic and physicochemical properties of 300 ILs, such as Henry's law constants, activity coefficient, selectivity, capacity, and performance index, are obtained and analyzed. Thus, by comparing the performance of ILs via COSMO-RS, a series of TSILs containing cation of [P66614] with metal chloride anions such as Fe, Ga, and Al were chosen and selected for synthesis based on their performance predicted by COSMO-RS and their economic values. Consequently, the physiochemical properties such as density, viscosity, thermal properties, as well as H₂S absorptive oxidation performances in those TSILs will be systematically investigated. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=conversion%20of%20hydrogen%20sulfide" title="conversion of hydrogen sulfide">conversion of hydrogen sulfide</a>, <a href="https://publications.waset.org/abstracts/search?q=hydrogen%20sulfide" title=" hydrogen sulfide"> hydrogen sulfide</a>, <a href="https://publications.waset.org/abstracts/search?q=H%E2%82%82S" title=" H₂S"> H₂S</a>, <a href="https://publications.waset.org/abstracts/search?q=sour%20natural%20gas" title=" sour natural gas"> sour natural gas</a>, <a href="https://publications.waset.org/abstracts/search?q=task%20specific%20ionic%20liquids" title=" task specific ionic liquids"> task specific ionic liquids</a> </p> <a href="https://publications.waset.org/abstracts/128286/screening-of-metal-chloride-anion-based-ionic-liquids-for-direct-conversion-of-hydrogen-sulfide-by-cosmo-rs" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/128286.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">153</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">36</span> The Effect of H2S on Crystal Structure</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=C.%20Venkataraman%20B.%20E.">C. Venkataraman B. E.</a>, <a href="https://publications.waset.org/abstracts/search?q=J.%20Nagarajan%20B.%20E."> J. Nagarajan B. E.</a>, <a href="https://publications.waset.org/abstracts/search?q=V.%20Srinivasan%20M.%20Tech"> V. Srinivasan M. Tech</a> </p> <p class="card-text"><strong>Abstract:</strong></p> For a better understanding on sulfide stress corrosion cracking, a theoretical approach based on crystal structure, molecule behavior, flow of electrons and electrochemical reaction is developed. Its impact on different materials such as carbon steel, low alloy, alloy for sour (H2S) environments is studied. This paper describes the theories on various disaster and failures occurred in the industry by Stress Corrosion Cracking (SCC). Parameters such as pH of process fluid, partial pressure of CO2, O2, Chlorine, effect of internal pressure (crystal structure deformation by stress), and external environment condition are considered. An analytical line graph is then created for process fluid parameter verses time, temperature, induced/residual stress due to local pressure build-up. By comparison with the load test result of NACE and ASTM, it is possible to predict and simplify the control of SCC by use of materials like ferritic, Austenitic material in the oil and gas & petroleum industries. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=crystal%20structure%20deformation" title="crystal structure deformation">crystal structure deformation</a>, <a href="https://publications.waset.org/abstracts/search?q=failure%20assessment" title=" failure assessment"> failure assessment</a>, <a href="https://publications.waset.org/abstracts/search?q=alloy-environment%20combination" title=" alloy-environment combination"> alloy-environment combination</a>, <a href="https://publications.waset.org/abstracts/search?q=H2S" title=" H2S"> H2S</a> </p> <a href="https://publications.waset.org/abstracts/19342/the-effect-of-h2s-on-crystal-structure" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/19342.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">401</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">35</span> Possibilities of Using Chia Seeds in Fermented Beverages Made from Mare’s and Cow’s Milk</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Nancy%20Mahmoud">Nancy Mahmoud</a>, <a href="https://publications.waset.org/abstracts/search?q=Joanna%20Teichert"> Joanna Teichert</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Nowadays, fermented milk containing probiotic microorganisms is fundamental to human health. The changes in the properties of fermented milk during storage influence the quality and consumer acceptability. This study aimed to evaluate the effect of 1.5 % of chia seeds on the chemical, physical and sensory properties of fermented cow’s and mare’s milk for two weeks at 4°C. The results showed that the pH of cow’s milk drops significantly at the 2nd hour, but mare's milk drops significantly at the 6th hour. The acidity of both types of milk increased as the storage time progressed. Adding chia seeds increased firmness significantly and improved color and consistency. A decrease in brightness (L*), an increase in redness (a*), and yellowness (b*) during storage were observed. Our study showed that the chia seeds have more effect on reducing the brightness of fermented mare milk than fermented cow milk. Analysis of taste and smell parameters showed that after adding chia seeds, the scores changed and became much higher. The sour taste of fermented milk had reduced this positively affected the acceptance of the product. Chia seeds induced beneficial effects on sensory outcomes and enhanced physiochemical properties. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=mare%20milk" title="mare milk">mare milk</a>, <a href="https://publications.waset.org/abstracts/search?q=cow%20milk" title=" cow milk"> cow milk</a>, <a href="https://publications.waset.org/abstracts/search?q=feremnted%20milk" title=" feremnted milk"> feremnted milk</a>, <a href="https://publications.waset.org/abstracts/search?q=kefir" title=" kefir"> kefir</a>, <a href="https://publications.waset.org/abstracts/search?q=koumiss" title=" koumiss"> koumiss</a> </p> <a href="https://publications.waset.org/abstracts/163677/possibilities-of-using-chia-seeds-in-fermented-beverages-made-from-mares-and-cows-milk" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/163677.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">98</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">34</span> Green Delivery Systems for Fruit Polyphenols</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Boris%20M.%20Popovi%C4%87">Boris M. Popović</a>, <a href="https://publications.waset.org/abstracts/search?q=Tatjana%20Juri%C4%87"> Tatjana Jurić</a>, <a href="https://publications.waset.org/abstracts/search?q=Bojana%20Blagojevi%C4%87"> Bojana Blagojević</a>, <a href="https://publications.waset.org/abstracts/search?q=Denis%20Uka"> Denis Uka</a>, <a href="https://publications.waset.org/abstracts/search?q=Ru%C5%BEica%20%C5%BDdero%20Pavlovi%C4%87"> Ružica Ždero Pavlović</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Green solvents are environmentally friendly and greatly improve the sustainability of chemical processes. There is a growing interest in the green extraction of polyphenols from fruits. In this study, we consider three Natural Deep Eutectic Solvents (NADES) systems based on choline chloride as a hydrogen bond acceptor and malic acid, urea, and fructose as hydrogen bond donors. NADES systems were prepared by heating and stirring, ultrasound, and microwave (MW) methods. Sour cherry pomace was used as a natural source of polyphenols. Polyphenol extraction from cherry pomace was performed by ultrasound-assisted extraction and microwave-assisted extraction and compared with conventional heat and stirring method extraction. It was found that MW-assisted preparation of NADES was the fastest, requiring less than 30 s. Also, MW extraction of polyphenols was the most rapid, with less than 5 min necessary for the extract preparation. All three NADES systems were highly efficient for anthocyanin extraction, but the most efficient was the system with malic acid as a hydrogen bond donor (yield of anthocyanin content was enhanced by 62.33% after MW extraction with NADES compared with the conventional solvent). <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=anthocyanins" title="anthocyanins">anthocyanins</a>, <a href="https://publications.waset.org/abstracts/search?q=green%20extraction" title=" green extraction"> green extraction</a>, <a href="https://publications.waset.org/abstracts/search?q=NADES" title=" NADES"> NADES</a>, <a href="https://publications.waset.org/abstracts/search?q=polyphenols" title=" polyphenols"> polyphenols</a> </p> <a href="https://publications.waset.org/abstracts/144151/green-delivery-systems-for-fruit-polyphenols" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/144151.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">92</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">33</span> Dried Venison Quality Parameters Changes during Storage</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Laima%20Silina">Laima Silina</a>, <a href="https://publications.waset.org/abstracts/search?q=Ilze%20Gramatina"> Ilze Gramatina</a>, <a href="https://publications.waset.org/abstracts/search?q=Liga%20Skudra"> Liga Skudra</a>, <a href="https://publications.waset.org/abstracts/search?q=Tatjana%20Rakcejeva"> Tatjana Rakcejeva</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The aim of the current research was to determine quality parameters changes of dried venison during storage. Protein, fat and moisture content dynamics as well microbiological quality was analyzed. For the experiments the meat (0.02×4.00×7.00 cm) pieces were marinated in “teriyaki sauce” marinade (composition: teriyaki sauce, sweet and sour sauce, taco sauce, soy sauce, American BBQ sauce hickory, sesame oil, garlic, garlic salt, tabasco red pepper sauce) at 4±2°C temperature for 48±1h. Sodium monophosphate (E339) was also added in part of marinade to improve the meat textural properties. After marinating, meat samples were dried in microwave-vacuum drier MUSSON–1, packaged in vacuum pouches made from polymer film (PA/PE) with barrier properties and storage for 4 months at 18±1°C temperature in dark place. Dried venison samples were analyzed after 0, 35, 91 and 112 days of storage. During the storage total plate counts of dried venison samples significantly (p<0.05) increased. No significant differences in the content of protein, fat and moisture were detected when analyzing dried meat samples during storage and comparing them with the chemical parameters of just dried meat. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=drying" title="drying">drying</a>, <a href="https://publications.waset.org/abstracts/search?q=microwave-vacuum%20drier" title=" microwave-vacuum drier"> microwave-vacuum drier</a>, <a href="https://publications.waset.org/abstracts/search?q=quality" title=" quality"> quality</a>, <a href="https://publications.waset.org/abstracts/search?q=venison" title=" venison"> venison</a> </p> <a href="https://publications.waset.org/abstracts/11850/dried-venison-quality-parameters-changes-during-storage" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/11850.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">32</span> Cheese Production at Low Temperatures Using Probiotic L. casei ATCC 393 and Rennin Enzyme Entrapped in Tubular Cellulose</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Eleftheria%20Barouni">Eleftheria Barouni</a>, <a href="https://publications.waset.org/abstracts/search?q=Antonia%20Terpou"> Antonia Terpou</a>, <a href="https://publications.waset.org/abstracts/search?q=Maria%20Kanellaki"> Maria Kanellaki</a>, <a href="https://publications.waset.org/abstracts/search?q=Argyro%20Bekatorou"> Argyro Bekatorou</a>, <a href="https://publications.waset.org/abstracts/search?q=Athanasios%20A.Koutinas"> Athanasios A.Koutinas</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The aim of the present work was to evaluate the production of cheese using a composite filter of tubular cellulose (TC) with [a] entrapped rennin enzyme and [b] immobilized L.casei and entrapped enzyme. Tubular cellulose from sawdust was prepared after lignin removal with 1% NaOH. The biocatalysts were thermally dried at 38oC and used for milk coagulation. The effect of temperature (5,20,37 oC) of the first dried biocatalyst on the pH kinetics of milk coagulation was examined. The optimum temperature (37oC) of the first biocatalyst was used for milk coagulation with the second biocatalyst prepared by entrapment of both rennin enzyme and probiotic lactic acid bacteria in order to introduce a sour taste in cheeses. This co-biocatalyst was used for milk coagulation. Samples were studied as regards its effect on lactic acid formation and its correlation with taste test results in cheeses. For both biocatalysts samples were analyzed for total acidity and lactic acid formation by HPLC. The quality of the produced cheeses was examined through the determination of volatile compounds by SPME GC/MS analysis. Preliminary taste tests and microbiological analysis were performed and encourage us for further research regarding scale up. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=tubular%20cellulose" title="tubular cellulose">tubular cellulose</a>, <a href="https://publications.waset.org/abstracts/search?q=Lactobacillus%20casei" title=" Lactobacillus casei"> Lactobacillus casei</a>, <a href="https://publications.waset.org/abstracts/search?q=rennin%20enzyme" title=" rennin enzyme"> rennin enzyme</a>, <a href="https://publications.waset.org/abstracts/search?q=cheese%20production" title=" cheese production "> cheese production </a> </p> <a href="https://publications.waset.org/abstracts/20867/cheese-production-at-low-temperatures-using-probiotic-l-casei-atcc-393-and-rennin-enzyme-entrapped-in-tubular-cellulose" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/20867.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">358</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">31</span> Fruit Growing in Romania and Its Role for Rural Communities’ Development</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Maria%20Toader">Maria Toader</a>, <a href="https://publications.waset.org/abstracts/search?q=Gheorghe%20Valentin%20Roman"> Gheorghe Valentin Roman</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The importance of fruit trees and bushes growing for Romania is due the concordance that exists between the different ecological conditions in natural basins, and the requirements of different species and varieties. There are, in Romania, natural areas dedicated to the main trees species: plum, apple, pear, cherry, sour cherry, finding optimal conditions for harnessing the potential of fruitfulness, making fruit quality both in terms of ratio commercial, and content in active principles. The share of fruits crops in the world economy of agricultural production is due primarily to the role of fruits in nourishment for human, and in the prevention and combating of diseases, in increasing the national income of cultivator countries and to improve comfort for human life. For Romania, the perspectives of the sector are positive, and are due to European funding opportunities, which provide farmers a specialized program that meets the needs of development and modernization of fruit growing industry, cultivation technology and equipment, organization and grouping of producers, creating storage facilities, conditioning, marketing and the joint use of fresh fruit. This paper shows the evolution of fruit growing, in Romania compared to other states. The document presents the current situation of the main tree species both in terms of surface but also of the productions and the role that this activity may have for the development of rural communities. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=fruit%20growing" title="fruit growing">fruit growing</a>, <a href="https://publications.waset.org/abstracts/search?q=fruits%20trees" title=" fruits trees"> fruits trees</a>, <a href="https://publications.waset.org/abstracts/search?q=productivity" title=" productivity"> productivity</a>, <a href="https://publications.waset.org/abstracts/search?q=rural%20development" title=" rural development"> rural development</a> </p> <a href="https://publications.waset.org/abstracts/65915/fruit-growing-in-romania-and-its-role-for-rural-communities-development" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/65915.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">262</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">30</span> Cytotoxic Activity of Extracts from Hibiscus sabdariffa Leaves against Women’s Cancer Cell Lines</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Patsorn%20Worawattananutai">Patsorn Worawattananutai</a>, <a href="https://publications.waset.org/abstracts/search?q=Srisopa%20Ruangnoo"> Srisopa Ruangnoo</a>, <a href="https://publications.waset.org/abstracts/search?q=Arunporn%20Itharat"> Arunporn Itharat</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Hibiscus sabdariffa (HS) leaves are vegetables which are extensively used as blood tonic and laxatives in Thai traditional medicine. They are popularly used as healthy sour soup for prevention of chronic diseases such as cancer. Therefore, the cytotoxic activity of different extracts of fresh and dried Hibiscus sabdariffa leaves were investigated via the sulforhodamine B (SRB) assay against three types of women’s cancer cell lines, namely the human cervical adenocarcinoma cell line (HeLa), the human ovarian adenocarcinoma cell line (SKOV-3), and the human breast adenocarcinoma cell line (MCF-7). Extraction methods were squeezing, boiling with water and maceration with 95% or 50% ethanol. The 95% ethanolic extracts of Hibiscus sabdariffa dry leaves (HSDE95) showed the highest cytotoxicity against all types of women’s cancer cell lines with the IC50 values in range 7.51±0.33 to 12.13±1.85 µg/ml. Its IC50 values against SKOV-3, HeLa and MCF-7 were 7.51±0.33, 9.44±1.41 and 12.13±1.85 µg/ml, respectively. In these results, this extract can be classified as “active” according to the NCI guideline which indicated that IC50 values of the active cytotoxic plant extracts have to be beneath 20 µg/ml. Thus, HSDE95 was concluded to be a potent cytotoxic drug for all women’s cancer cells. This extract should be further investigated to isolate active compounds against women’s cancer cells. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=breast%20adenocarcinoma" title="breast adenocarcinoma">breast adenocarcinoma</a>, <a href="https://publications.waset.org/abstracts/search?q=cervical%20adenocarcinoma" title=" cervical adenocarcinoma"> cervical adenocarcinoma</a>, <a href="https://publications.waset.org/abstracts/search?q=cytotoxic%20activity" title=" cytotoxic activity"> cytotoxic activity</a>, <a href="https://publications.waset.org/abstracts/search?q=Hibiscus%20sabdariffa" title=" Hibiscus sabdariffa"> Hibiscus sabdariffa</a>, <a href="https://publications.waset.org/abstracts/search?q=ovarian%20adenocarcinoma" title=" ovarian adenocarcinoma"> ovarian adenocarcinoma</a> </p> <a href="https://publications.waset.org/abstracts/25269/cytotoxic-activity-of-extracts-from-hibiscus-sabdariffa-leaves-against-womens-cancer-cell-lines" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/25269.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">600</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">29</span> A Review on Microbial Enhanced Oil Recovery and Controlling Its Produced Hydrogen Sulfide Effects on Reservoir and Transporting Pipelines</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ali%20Haratian">Ali Haratian</a>, <a href="https://publications.waset.org/abstracts/search?q=Soroosh%20Emami%20Meybodi"> Soroosh Emami Meybodi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Using viable microbial cultures within hydrocarbon reservoirs so as to the enhancement of oil recovery through metabolic activities is exactly what we recognize as microbial enhanced oil recovery (MEOR). In similar to many other processes in industries, there are some cons and pros following with MEOR. The creation of sulfides such as hydrogen sulfide as a result of injecting the sulfate-containing seawater into hydrocarbon reservoirs in order to maintain the required reservoir pressure leads to production and growth of sulfate reducing bacteria (SRB) approximately near the injection wells, turning the reservoir into sour; however, SRB is not considered as the only microbial process stimulating the formation of sulfides. Along with SRB, thermochemical sulfate reduction or thermal redox reaction (TSR) is also known to be highly effective at resulting in having extremely concentrated zones of ?2S in the reservoir fluids eligible to cause corrosion. Owing to extent of the topic, more information on the formation of ?₂S is going to be put finger on. Besides, confronting the undesirable production of sulfide species in the reservoirs can lead to serious operational, environmental, and financial problems, in particular the transporting pipelines. Consequently, conjuring up reservoir souring control strategies on the way production of oil and gas is the only way to prevent possible damages in terms of environment, finance, and manpower which requires determining the compound’s reactivity, origin, and partitioning behavior. This article is going to provide a comprehensive review of progress made in this field and the possible advent of new strategies in this technologically advanced world of the petroleum industry. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=corrosion" title="corrosion">corrosion</a>, <a href="https://publications.waset.org/abstracts/search?q=hydrogen%20sulfide" title=" hydrogen sulfide"> hydrogen sulfide</a>, <a href="https://publications.waset.org/abstracts/search?q=NRB" title=" NRB"> NRB</a>, <a href="https://publications.waset.org/abstracts/search?q=reservoir%20souring" title=" reservoir souring"> reservoir souring</a>, <a href="https://publications.waset.org/abstracts/search?q=SRB" title=" SRB"> SRB</a> </p> <a href="https://publications.waset.org/abstracts/140114/a-review-on-microbial-enhanced-oil-recovery-and-controlling-its-produced-hydrogen-sulfide-effects-on-reservoir-and-transporting-pipelines" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/140114.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">222</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">28</span> Acceptance and Commitment Therapy as a Treatment for Alcohol Use Disorders in South Korea</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Kim%20Eunha">Kim Eunha</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study examined a group-based intervention for alcohol use disorders based on the principles of acceptance and commitment therapy (ACT) in patients (N=22; 63.7% female; M = 38.2 years old; 100% South Korean) in a residential alcohol addiction treatment program. Patients were randomly assigned to either ACT group (receiving the ACT intervention) or control group (receiving treatment as usual). The ACT intervention consisted of four 2-hr group sessions scheduled during two weeks. The first session focused on the negative effects of suppression and avoidance, and a rationale for defusion and acceptance using several of the well-known ACT metaphors (e.g., Two Scales Metaphor, Man in the Hole). The second session taught defusion and acceptance skills through such exercises as mindfulness, cutting a sour fruit, naming one’s thoughts, and physicalizing. The third session included another mindfulness exercise and encouraged the participants to identify their values and set up life goals. The last session included more discussion on values and life goals, especially related to family and intimacy. The effects of the interventions were assessed using intent-to-treat analyses. The ACT interventions resulted in smaller immediate gains in motivation to stay sober and reductions in depression, anxiety, and experiential avoidance. In addition, at a 2-month follow up, those who attended the ACT group reported a lower average level of alcohol consumption and higher treatment attendance compared to the control group. These preliminary findings suggest that additional treatment and testing of ACT for alcohol use disorders will be crucial. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=acceptance%20and%20commitment%20therapy" title="acceptance and commitment therapy">acceptance and commitment therapy</a>, <a href="https://publications.waset.org/abstracts/search?q=alcohol%20use%20disorders" title=" alcohol use disorders"> alcohol use disorders</a>, <a href="https://publications.waset.org/abstracts/search?q=defusion" title=" defusion"> defusion</a>, <a href="https://publications.waset.org/abstracts/search?q=values" title=" values "> values </a> </p> <a href="https://publications.waset.org/abstracts/81208/acceptance-and-commitment-therapy-as-a-treatment-for-alcohol-use-disorders-in-south-korea" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/81208.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">220</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">27</span> Screening the Growth Inhibition Mechanism of Sulfate-Reducing Bacteria by Chitosan/Lignosulfonate Nanocomposite in Seawater Media</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=K.%20Rasool">K. Rasool</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Sulfate-reducing bacteria (SRBs) induced biofilm formation is a global industrial concern due to its role in the development of microbial-induced corrosion (MIC). Herein, we have developed a biodegradable chitosan/lignosulfonate nanocomposite (CS@LS) as an efficient green biocide for the inhibition of SRBs biofilms. We investigated in detail the inhibition mechanism of SRBs by CS@LS in seawater media. Stable CS@LS-1:1 with 150–200 nm average size and zeta potential of + 34.25 mV was synthesized. The biocidal performance of CS@LS was evaluated by sulfate reduction profiles coupled with analysis of extracted extracellular polymeric substances (EPS) and lactate dehydrogenase (LDH) release assays. As the nanocomposite concentration was increased from 50 to 500 µg/mL, the specific sulfate reduction rate (SSRR) decreased from 0.278 to 0.036 g-sulfate/g-VSS*day showing a relative sulfate reduction inhibition of 86.64% as compared to that of control. Similarly, the specific organic uptake rate (SOUR) decreased from 0.082 to 0.039 0.036 g-TOC/g-VSS*day giving a relative co-substrate oxidation inhibition of 52.19% as compared to that of control. The SRBs spiked with 500 µg/mL CS@LS showed a reduction in cell viability to 1.5 × 106 MPN/mL. To assess the biosafety of the nanocomposite on the marine biota, the 72-hours acute toxicity assays using the zebrafish embryo model revealed that the LC50 for the CS@LS was 103.3 µg/mL. Thus, CS@LS can be classified as environmentally friendly. The nanocomposite showed long-term stability and excellent antibacterial properties against SRBs growth and is thus potentially useful for combating the problems of biofilm growth in harsh marine and aquatic environments. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=green%20biocides" title="green biocides">green biocides</a>, <a href="https://publications.waset.org/abstracts/search?q=chitosan%2Flignosulfonate%20nanocomposite" title=" chitosan/lignosulfonate nanocomposite"> chitosan/lignosulfonate nanocomposite</a>, <a href="https://publications.waset.org/abstracts/search?q=SRBs" title=" SRBs"> SRBs</a>, <a href="https://publications.waset.org/abstracts/search?q=toxicity" title=" toxicity"> toxicity</a> </p> <a href="https://publications.waset.org/abstracts/150592/screening-the-growth-inhibition-mechanism-of-sulfate-reducing-bacteria-by-chitosanlignosulfonate-nanocomposite-in-seawater-media" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/150592.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">120</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">26</span> Biochemical Characteristics and Microstructure of Ice Cream Prepared from Fresh Cream</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=S.%20Baississe">S. Baississe</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20Godbane"> S. Godbane</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20Lekbir"> A. Lekbir</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The objective of our work is to develop an ice cream from a fermented cream, skim milk and other ingredients and follow the evolution of its physicochemical properties, biochemical and microstructure of the products obtained. Our cream is aerated with the manufacturing steps start with a homogenizing follow different ingredients by heating to 40°C emulsion, the preparation is then subjected to a heat treatment at 65°C for 30 min, before being stored in the cold at 4°C for a few hours. This conservation promotes crystallization of the material during the globular stage of maturation of the cream. The emulsifying agent moves gradually absorbed on the surface of fat globules homogeneous, which results in reduced protein stability. During the expansion, the collusion of destabilizing fat globules in the aqueous phase favours their coalescence. During the expansion, the collusion of destabilized fat globules in the aqueous phase favours their coalescence. The stabilizing agent increases the viscosity of the aqueous phase and the drainage limit interaction with the proteins of the aqueous phase and the protein absorbed on fat globules. The cutting improved organoleptic property of our cream is made by the use of three dyes and aromas. The products obtained undergo physicochemical analyses (pH, conductivity and acidity), biochemical (moisture, % dry matter and fat in %), and finally in the microscopic observation of the microstructure and the results obtained by analysis of the image processing software. The results show a remarkable evolution of physicochemical properties (pH, conductivity and acidity), biochemical (moisture, fat and non-fat) and microstructure of the products developed in relation to the raw material (skim milk) and the intermediate product (fermented cream). <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=ice%20cream" title="ice cream">ice cream</a>, <a href="https://publications.waset.org/abstracts/search?q=sour%20cream" title=" sour cream"> sour cream</a>, <a href="https://publications.waset.org/abstracts/search?q=physicochemical" title=" physicochemical"> physicochemical</a>, <a href="https://publications.waset.org/abstracts/search?q=biochemical" title=" biochemical"> biochemical</a>, <a href="https://publications.waset.org/abstracts/search?q=microstructure" title=" microstructure"> microstructure</a> </p> <a href="https://publications.waset.org/abstracts/5890/biochemical-characteristics-and-microstructure-of-ice-cream-prepared-from-fresh-cream" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/5890.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">209</span> </span> </div> </div> <ul class="pagination"> <li class="page-item disabled"><span class="page-link">&lsaquo;</span></li> <li class="page-item active"><span class="page-link">1</span></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=Dounyazad%20Sour&page=2">2</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=Dounyazad%20Sour&page=2" rel="next">&rsaquo;</a></li> </ul> </div> </main> <footer> <div id="infolinks" class="pt-3 pb-2"> <div class="container"> <div 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