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skin</title> <meta name="description" content="Search results for: apple skin"> <meta name="keywords" content="apple skin"> <meta name="viewport" content="width=device-width, initial-scale=1, minimum-scale=1, maximum-scale=1, user-scalable=no"> <meta charset="utf-8"> <link href="https://cdn.waset.org/favicon.ico" type="image/x-icon" rel="shortcut icon"> <link href="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/css/bootstrap.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/plugins/fontawesome/css/all.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/css/site.css?v=150220211555" rel="stylesheet"> </head> <body> <header> <div class="container"> <nav class="navbar navbar-expand-lg navbar-light"> <a class="navbar-brand" href="https://waset.org"> <img src="https://cdn.waset.org/static/images/wasetc.png" alt="Open Science Research Excellence" title="Open Science Research Excellence" /> </a> <button class="d-block d-lg-none navbar-toggler ml-auto" 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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="apple skin"> <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> 1190</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: apple skin</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1190</span> Beneficiation of Dye Sensitized Solar Cell as Energy Saving from Apple Skin with TiO2 Electrolysis</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Astari%20Indarsari">Astari Indarsari</a>, <a href="https://publications.waset.org/abstracts/search?q=Bastian%20B.%20Purba"> Bastian B. Purba</a>, <a href="https://publications.waset.org/abstracts/search?q=Muhammad%20Fadlilah"> Muhammad Fadlilah</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In Indonesian climates that have the tropic climate, one of the potential energy sources is coming from solar energy. From the solar energy, we can convert it into the others energy, such as electrical energy. In this topic, we want to do the research about Dye Sensitized Solar Cell (DSSC). The materials that we use as sensitizer is anthocyanin that we extract from apple skin, because the anthocyanin is one of the most effective as a sensitizer for DSSC. The variable in this research is pH. The pH that we used are pH 0,5; pH 1; pH 1,5; pH 2; pH 2,5. The method is electrolysis, and we use TiO2 as sensitized material. The hypothesis from this research is the smaller pH can make higher the efficiency of the absorbent of the solar energy. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=anthocyanin" title="anthocyanin">anthocyanin</a>, <a href="https://publications.waset.org/abstracts/search?q=TiO2" title=" TiO2"> TiO2</a>, <a href="https://publications.waset.org/abstracts/search?q=DSSC" title=" DSSC"> DSSC</a>, <a href="https://publications.waset.org/abstracts/search?q=apple%20skin" title=" apple skin"> apple skin</a> </p> <a href="https://publications.waset.org/abstracts/57912/beneficiation-of-dye-sensitized-solar-cell-as-energy-saving-from-apple-skin-with-tio2-electrolysis" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/57912.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">293</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1189</span> Analyzing the Efficiency of Several Gum Extraction Tapping Systems for Wood Apple Trees</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=K.%20M.%20K.%20D%20Weerasekara">K. M. K. D Weerasekara</a>, <a href="https://publications.waset.org/abstracts/search?q=R.%20M.%20K.%20M%20Rathnayake"> R. M. K. M Rathnayake</a>, <a href="https://publications.waset.org/abstracts/search?q=R.%20U.%20Halwatura"> R. U. Halwatura</a>, <a href="https://publications.waset.org/abstracts/search?q=G.%20Y.%20Jayasinghe"> G. Y. Jayasinghe</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Wood apple (Limonia acidissima L.) trees are native to Sri Lanka and India. Wood apple gum is widely used in the food, coating, and pharmaceutical industries. Wood apple gum was a major component in ancient Sri Lankan coating technology as well. It is also used as a suspending agent in liquid syrups and food ingredients such as sauces, emulsifiers, and stabilizers. Industrial applications include adhesives for labeling and packaging, as well as paint binder. It is also used in the production of paper and cosmetics. Extraction of wood apple gum is an important step in ensuring maximum benefits for various uses. It is apparent that an abundance of untapped potential lies in wood apple gum if people are able to mass produce them. Hence, the current study uses a two-factor factorial design with two major variables and four replications to investigate the best gum-extracting tapping system for Wood apple gum. This study's findings will be useful to Wood apple cultivators, researchers, and gum-based industries alike. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=wood%20apple%20gum" title="wood apple gum">wood apple gum</a>, <a href="https://publications.waset.org/abstracts/search?q=limonia%20acidissima%20l." title=" limonia acidissima l."> limonia acidissima l.</a>, <a href="https://publications.waset.org/abstracts/search?q=tapping" title=" tapping"> tapping</a>, <a href="https://publications.waset.org/abstracts/search?q=tapping%20cuts" title=" tapping cuts"> tapping cuts</a> </p> <a href="https://publications.waset.org/abstracts/174725/analyzing-the-efficiency-of-several-gum-extraction-tapping-systems-for-wood-apple-trees" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/174725.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">75</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1188</span> Physical-Chemical Parameters of Latvian Apple Juices and Their Suitability for Cider Production</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Rita%20Riekstina-Dolge">Rita Riekstina-Dolge</a>, <a href="https://publications.waset.org/abstracts/search?q=Zanda%20Kruma"> Zanda Kruma</a>, <a href="https://publications.waset.org/abstracts/search?q=Daina%20Karklina"> Daina Karklina</a>, <a href="https://publications.waset.org/abstracts/search?q=Fredijs%20Dimins"> Fredijs Dimins</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Apple juice is the main raw material for cider production. In this study apple juices obtained from 14 dessert and crab variety apples grown in Latvia were investigated. For all samples soluble solids, titratable acidity, pH and sugar content were determined. Crab apples produce more dry matter, total sugar and acid content compared to the dessert apples but it depends on the apple variety. Total sugar content of crab apple juices was 1.3 to 1.8 times larger than in dessert apple juices. Titratable acidity of dessert apple juices is in the range of 4.1g L-1 to 10.83g L-1 and in crab apple juices titratable acidity is from 7.87g L-1 to 19.6g L-1. Fructose was detected as the main sugar whereas glucose level varied depending on the variety. The highest titratable acidity and content of sugars was detected in ‘Cornelia’ apples juice. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=apple%20juice" title="apple juice">apple juice</a>, <a href="https://publications.waset.org/abstracts/search?q=hierarchical%20cluster%20analysis" title=" hierarchical cluster analysis"> hierarchical cluster analysis</a>, <a href="https://publications.waset.org/abstracts/search?q=sugars" title=" sugars"> sugars</a>, <a href="https://publications.waset.org/abstracts/search?q=titratable%20acidity" title=" titratable acidity"> titratable acidity</a> </p> <a href="https://publications.waset.org/abstracts/6524/physical-chemical-parameters-of-latvian-apple-juices-and-their-suitability-for-cider-production" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/6524.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">242</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">1187</span> Variation of Phenolic Compounds in Latvian Apple Juices and Their Suitability for Cider Production</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Rita%20Riekstina-Dolge">Rita Riekstina-Dolge</a>, <a href="https://publications.waset.org/abstracts/search?q=Zanda%20Kruma"> Zanda Kruma</a>, <a href="https://publications.waset.org/abstracts/search?q=Fredijs%20Dimins"> Fredijs Dimins</a>, <a href="https://publications.waset.org/abstracts/search?q=Inta%20Krasnova"> Inta Krasnova</a>, <a href="https://publications.waset.org/abstracts/search?q=Daina%20Karklina"> Daina Karklina</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Apple juice is the main raw material for cider production. In this study apple juices obtained from 14 dessert and crab apples grown in Latvia were investigated. For all samples total phenolic compounds, tannins and individual phenolic compounds content were determined. The total phenolic content of different variety apple juices ranged from 650mg L-1 to 4265mg L-1. Chlorogenic acid is the predominant phenolic compound in all juice samples and ranged from 143.99mg L-1 in ‘Quaker Beauty’ apple juice to 617.66mg L-1 in ‘Kerr’ juice. Some dessert and crab apple juices have similar phenolic composition, but in several varieties such as ‘Cornelie’, ‘Hyslop’ and ‘Riku’ it was significantly higher. For cider production it is better to blend different kinds of apple juices including apples rich in high phenol content ('Rick', 'Cornelie') and also, for successful fermentation, apples rich in sugars and soluble solids content should be used in blends. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=apple%20juice" title="apple juice">apple juice</a>, <a href="https://publications.waset.org/abstracts/search?q=phenolic%20compounds" title=" phenolic compounds"> phenolic compounds</a>, <a href="https://publications.waset.org/abstracts/search?q=hierarchical%20cluster%20analysis" title=" hierarchical cluster analysis"> hierarchical cluster analysis</a>, <a href="https://publications.waset.org/abstracts/search?q=cider%20production" title=" cider production"> cider production</a> </p> <a href="https://publications.waset.org/abstracts/7885/variation-of-phenolic-compounds-in-latvian-apple-juices-and-their-suitability-for-cider-production" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/7885.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">429</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">1186</span> Neo-Liberal Challenge - Apple in China</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mark%20McKeown">Mark McKeown</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Press articles opining on how China has become the West’s biggest threat have become so common as to feel like old news. Since the United States shifted diplomatic recognition from Taiwan to the People’s Republic of China in 1979 the relationship between the world’s two largest economies has been at best a brittle one. This coiled tension has grown as trade between the two countries snaked ever upwards. As a byproduct of globalization Apple have focused much of their production and assembly in China. This has left the U.S. Big Tech company with several challenges. This paper focusses on the tightrope Apple now has to traverse. The majority of the data and analysis within this paper is sourced from my current ongoing PhD research on the influence of Big Tech lobbying on U.S. foreign policy. One of the main conclusions from this analysis is Apple has to adopt a carefully nuanced strategy of appeasement to avoid friction, with both the governments of China and the United States. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=apple" title="apple">apple</a>, <a href="https://publications.waset.org/abstracts/search?q=China" title=" China"> China</a>, <a href="https://publications.waset.org/abstracts/search?q=Taiwan" title=" Taiwan"> Taiwan</a>, <a href="https://publications.waset.org/abstracts/search?q=war" title=" war"> war</a> </p> <a href="https://publications.waset.org/abstracts/175019/neo-liberal-challenge-apple-in-china" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/175019.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">65</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1185</span> Use of Apple Pomace as a Source of Dietary Fibre in Mutton Nuggets</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Aamina%20B.%20Hudaa">Aamina B. Hudaa</a>, <a href="https://publications.waset.org/abstracts/search?q=Rehana%20Akhtera"> Rehana Akhtera</a>, <a href="https://publications.waset.org/abstracts/search?q=Massarat%20Hassana"> Massarat Hassana</a>, <a href="https://publications.waset.org/abstracts/search?q=Mir%20Monisab"> Mir Monisab </a> </p> <p class="card-text"><strong>Abstract:</strong></p> Mutton nuggets produced with the addition of apple pomace at the levels of 0% (Control), 5% (Treatment 1), 10% (Treatment 2), and 15% (Treatment 3) were evaluated for emulsion stability, cooking yield, pH, proximate composition, texture analysis and sensory properties. Apple pomace addition resulted in significantly higher (p ≤ 0.05) emulsion stability and cooking yield of treatments in comparison to control and pH values were significantly higher (p ≤ 0.05) for the control as compared to treatments. Among the treatments, the product with 15% apple pomace had significantly (p ≤ 0.05) highest moisture content, and protein, ash and fat contents were significantly (p ≤ 0.05) higher in control than treatment groups. Crude fiber content of control was found significantly (p ≤ 0.05) lower in comparison to nuggets formulated with 5%, 10% and 15% apple pomace and was found to increase significantly (p ≤ 0.05) with the increasing levels of apple pomace. Hardness of the products significantly (p ≤ 0.05) decreased with addition of apple pomace, whereas springiness, cohesiveness, chewiness and gumminess showed a non-significant (p ≥ 0.05) decrease with the levels of apple pomace. Sensory evaluation showed significant (p ≤ 0.05) reduction in texture, flavour and overall acceptability scores of treatment products; however the scores were in the range of acceptability and T-1 showed better acceptability among apple pomace incorporated treatments. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mutton%20nuggets" title="Mutton nuggets">Mutton nuggets</a>, <a href="https://publications.waset.org/abstracts/search?q=apple%20pomace" title=" apple pomace"> apple pomace</a>, <a href="https://publications.waset.org/abstracts/search?q=textural%20properties" title=" textural properties"> textural properties</a>, <a href="https://publications.waset.org/abstracts/search?q=sensory%20evaluation" title=" sensory evaluation"> sensory evaluation</a> </p> <a href="https://publications.waset.org/abstracts/17309/use-of-apple-pomace-as-a-source-of-dietary-fibre-in-mutton-nuggets" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/17309.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">324</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">1184</span> Intelligent Grading System of Apple Using Neural Network Arbitration</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ebenezer%20Obaloluwa%20Olaniyi">Ebenezer Obaloluwa Olaniyi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In this paper, an intelligent system has been designed to grade apple based on either its defective or healthy for production in food processing. This paper is segmented into two different phase. In the first phase, the image processing techniques were employed to extract the necessary features required in the apple. These techniques include grayscale conversion, segmentation where a threshold value is chosen to separate the foreground of the images from the background. Then edge detection was also employed to bring out the features in the images. These extracted features were then fed into the neural network in the second phase of the paper. The second phase is a classification phase where neural network employed to classify the defective apple from the healthy apple. In this phase, the network was trained with back propagation and tested with feed forward network. The recognition rate obtained from our system shows that our system is more accurate and faster as compared with previous work. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=image%20processing" title="image processing">image processing</a>, <a href="https://publications.waset.org/abstracts/search?q=neural%20network" title=" neural network"> neural network</a>, <a href="https://publications.waset.org/abstracts/search?q=apple" title=" apple"> apple</a>, <a href="https://publications.waset.org/abstracts/search?q=intelligent%20system" title=" intelligent system"> intelligent system</a> </p> <a href="https://publications.waset.org/abstracts/43875/intelligent-grading-system-of-apple-using-neural-network-arbitration" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/43875.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">398</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">1183</span> Chemical and Sensorial Evaluation of a Newly Developed Bean Jam</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Raquel%20P.%20F.%20Guin%C3%A9">Raquel P. F. Guiné</a>, <a href="https://publications.waset.org/abstracts/search?q=Ana%20R.%20B.%20Figueiredo"> Ana R. B. Figueiredo</a>, <a href="https://publications.waset.org/abstracts/search?q=Paula%20M.%20R.%20Correia"> Paula M. R. Correia</a>, <a href="https://publications.waset.org/abstracts/search?q=Fernando%20J.%20Gon%C3%A7alves"> Fernando J. Gonçalves</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The purpose of the present work was to develop an innovative food product with nutritional properties as well as appealing organoleptic qualities. The product, a jam, was prepared with the beans’ cooking water combined with fresh apple or carrot, without the addition of any conservatives. Three different jams were produced: bean and carrot, bean and apple and bean, apple and cinnamon. The developed products underwent a sensorial analysis that revealed that the bean, apple and cinnamon jam was globally better accepted. However, with this study, the consumers determined that the bean and carrot jam had the most attractive color and the bean and apple jam the better consistency. Additionally, it was possible to analyze the jams for their chemical components, namely fat, fiber, protein, sugars and antioxidant activity. The obtained results showed that the bean and carrot jam had the highest lipid content, while the bean, apple and cinnamon jam had the highest fiber content, when compared to the other two jams. Regarding the sugar content, both jams with apple revealed similar sugar values, which were higher than the sugar content of the bean and carrot jam. The antioxidant activity was on average 10 mg TE/g. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Bean%20jam" title="Bean jam">Bean jam</a>, <a href="https://publications.waset.org/abstracts/search?q=chemical%20composition" title=" chemical composition"> chemical composition</a>, <a href="https://publications.waset.org/abstracts/search?q=sensorial%20analysis" title=" sensorial analysis"> sensorial analysis</a>, <a href="https://publications.waset.org/abstracts/search?q=product%20acceptability" title=" product acceptability"> product acceptability</a> </p> <a href="https://publications.waset.org/abstracts/21969/chemical-and-sensorial-evaluation-of-a-newly-developed-bean-jam" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/21969.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">409</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">1182</span> Improved Skin Detection Using Colour Space and Texture</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Medjram%20Sofiane">Medjram Sofiane</a>, <a href="https://publications.waset.org/abstracts/search?q=Babahenini%20Mohamed%20Chaouki"> Babahenini Mohamed Chaouki</a>, <a href="https://publications.waset.org/abstracts/search?q=Mohamed%20Benali%20Yamina"> Mohamed Benali Yamina</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Skin detection is an important task for computer vision systems. A good method for skin detection means a good and successful result of the system. The colour is a good descriptor that allows us to detect skin colour in the images, but because of lightings effects and objects that have a similar colour skin, skin detection becomes difficult. In this paper, we proposed a method using the YCbCr colour space for skin detection and lighting effects elimination, then we use the information of texture to eliminate the false regions detected by the YCbCr colour skin model. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=skin%20detection" title="skin detection">skin detection</a>, <a href="https://publications.waset.org/abstracts/search?q=YCbCr" title=" YCbCr"> YCbCr</a>, <a href="https://publications.waset.org/abstracts/search?q=GLCM" title=" GLCM"> GLCM</a>, <a href="https://publications.waset.org/abstracts/search?q=texture" title=" texture"> texture</a>, <a href="https://publications.waset.org/abstracts/search?q=human%20skin" title=" human skin"> human skin</a> </p> <a href="https://publications.waset.org/abstracts/19039/improved-skin-detection-using-colour-space-and-texture" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/19039.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">459</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">1181</span> 'Pink' Waxapple Response to Salinity: Growth and Nutrient Uptake</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Shang-Han%20Tsai">Shang-Han Tsai</a>, <a href="https://publications.waset.org/abstracts/search?q=Yong-Hong%20Lin"> Yong-Hong Lin</a>, <a href="https://publications.waset.org/abstracts/search?q=Chung-Ruey%20Yen"> Chung-Ruey Yen</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Wax apple is an important tropical fruit in Taiwan. The famous producing area is located on the coast in Pingtung county. Land subsidence and climate change will tend to soil alkalization more seriously. This study was to evaluate the effects of NaCl in wax apple seedlings. NaCl salinity reduced wax apple shoot growth, it may due to reducing relative water content in leaf and new shoot. Leaf Cl and Na concentration were increased but K, Ca, and Mg content had no significant difference after irrigated with NaCl for six weeks. In roots, Na and Cl content increase significantly with 90 mM NaCl treatment, but K, Ca, and Mg content was reduced. 30-90 mM Nacl treatment do not affect K/Na, Ca/Na, and Mg/Na ratio, but decrease significantly in 90 mM treatment in roots. The leaf and root electrolyte leakage were significantly affected by 90 mM NaCl treatment. Suggesting 90 mM was optimum concentration for sieve out other tolerance wax apple verities. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=growth" title="growth">growth</a>, <a href="https://publications.waset.org/abstracts/search?q=NaCl%20stress" title=" NaCl stress"> NaCl stress</a>, <a href="https://publications.waset.org/abstracts/search?q=nutrient" title=" nutrient"> nutrient</a>, <a href="https://publications.waset.org/abstracts/search?q=wax%20apple" title=" wax apple"> wax apple</a> </p> <a href="https://publications.waset.org/abstracts/25904/pink-waxapple-response-to-salinity-growth-and-nutrient-uptake" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/25904.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">359</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">1180</span> Analysis of Tactile Perception of Textiles by Fingertip Skin Model</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Izabela%20L.%20Ciesielska-Wr%CF%8Cbel">Izabela L. Ciesielska-Wrόbel</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This paper presents finite element models of the fingertip skin which have been created to simulate the contact of textile objects with the skin to gain a better understanding of the perception of textiles through the skin, so-called Hand of Textiles (HoT). Many objective and subjective techniques have been developed to analyze HoT, however none of them provide exact overall information concerning the sensation of textiles through the skin. As the human skin is a complex heterogeneous hyperelastic body composed of many particles, some simplifications had to be made at the stage of building the models. The same concerns models of woven structures, however their utilitarian value was maintained. The models reflect only friction between skin and woven textiles, deformation of the skin and fabrics when “touching” textiles and heat transfer from the surface of the skin into direction of textiles. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=fingertip%20skin%20models" title="fingertip skin models">fingertip skin models</a>, <a href="https://publications.waset.org/abstracts/search?q=finite%20element%20models" title=" finite element models"> finite element models</a>, <a href="https://publications.waset.org/abstracts/search?q=modelling%20of%20textiles" title=" modelling of textiles"> modelling of textiles</a>, <a href="https://publications.waset.org/abstracts/search?q=sensation%20of%20textiles%20through%20the%20skin" title=" sensation of textiles through the skin"> sensation of textiles through the skin</a> </p> <a href="https://publications.waset.org/abstracts/26064/analysis-of-tactile-perception-of-textiles-by-fingertip-skin-model" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/26064.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">465</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1179</span> Penetration Depth Study of Linear Siloxanes through Human Skin</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=K.%20Szymkowska">K. Szymkowska</a>, <a href="https://publications.waset.org/abstracts/search?q=K.%20Mojsiewicz-%20Pie%C5%84kowska"> K. Mojsiewicz- Pieńkowska</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Siloxanes are a common ingredients in medicinal products used on the skin, as well as cosmetics. It is widely believed that the silicones are not capable of overcoming the skin barrier. The aim of the study was to verify the possibility of penetration and permeation of linear siloxanes through human skin and determine depth penetration limit of these compounds. Based on the results it was found that human skin is not a barrier for linear siloxanes. PDMS 50 cSt was not identified in the dermis suggests that this molecular size of silicones (3780Da) is safe when it is used in the skin formulations. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=linear%20siloxanes" title="linear siloxanes">linear siloxanes</a>, <a href="https://publications.waset.org/abstracts/search?q=methyl%20siloxanes" title=" methyl siloxanes"> methyl siloxanes</a>, <a href="https://publications.waset.org/abstracts/search?q=skin%20penetration" title=" skin penetration"> skin penetration</a>, <a href="https://publications.waset.org/abstracts/search?q=skin%20permeation" title=" skin permeation"> skin permeation</a> </p> <a href="https://publications.waset.org/abstracts/47996/penetration-depth-study-of-linear-siloxanes-through-human-skin" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/47996.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">1178</span> Study of Polyphenol Profile and Antioxidant Capacity in Italian Ancient Apple Varieties by Liquid Chromatography</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=A.%20M.%20Tarola">A. M. Tarola</a>, <a href="https://publications.waset.org/abstracts/search?q=R.%20Preti"> R. Preti</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20M.%20Girelli"> A. M. Girelli</a>, <a href="https://publications.waset.org/abstracts/search?q=P.%20Campana"> P. Campana</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Safeguarding, studying and enhancing biodiversity play an important and indispensable role in re-launching agriculture. The ancient local varieties are therefore a precious resource for genetic and health improvement. In order to protect biodiversity through the recovery and valorization of autochthonous varieties, in this study we analyzed 12 samples of four ancient apple cultivars representative of Friuli Venezia Giulia, selected by local farmers who work on a project for the recovery of ancient apple cultivars. The aim of this study is to evaluate the polyphenolic profile and the antioxidant capacity that characterize the organoleptic and functional qualities of this fruit species, besides having beneficial properties for health. In particular, for each variety, the following compounds were analyzed, both in the skins and in the pulp: gallic acid, catechin, chlorogenic acid, epicatechin, caffeic acid, coumaric acid, ferulic acid, rutin, phlorizin, phloretin and quercetin to highlight any differences in the edible parts of the apple. The analysis of individual phenolic compounds was performed by High Performance Liquid Chromatography (HPLC) coupled with a diode array UV detector (DAD), the antioxidant capacity was estimated using an <em>in vitro</em> essay based on a Free Radical Scavenging Method and the total phenolic compounds was determined using the Folin-Ciocalteau method. From the results, it is evident that the catechins are the most present polyphenols, reaching a value of 140-200 μg/g in the pulp and of 400-500 μg/g in the skin, with the prevalence of epicatechin. Catechins and phlorizin, a dihydrohalcone typical of apples, are always contained in larger quantities in the peel. Total phenolic compounds content was positively correlated with antioxidant activity in apple pulp (r<sup>2 </sup>= 0,850) and peel (r<sup>2 </sup>= 0,820). Comparing the results, differences between the varieties analyzed and between the edible parts (pulp and peel) of the apple were highlighted. In particular, apple peel is richer in polyphenolic compounds than pulp and flavonols are exclusively present in the peel. In conclusion, polyphenols, being antioxidant substances, have confirmed the benefits of fruit in the diet, especially as a prevention and treatment for degenerative diseases. They demonstrated to be also a good marker for the characterization of different apple cultivars. The importance of protecting biodiversity in agriculture was also highlighted through the exploitation of native products and ancient varieties of apples now forgotten. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=apple" title="apple">apple</a>, <a href="https://publications.waset.org/abstracts/search?q=biodiversity" title=" biodiversity"> biodiversity</a>, <a href="https://publications.waset.org/abstracts/search?q=polyphenols" title=" polyphenols"> polyphenols</a>, <a href="https://publications.waset.org/abstracts/search?q=antioxidant%20activity" title=" antioxidant activity"> antioxidant activity</a>, <a href="https://publications.waset.org/abstracts/search?q=HPLC-DAD" title=" HPLC-DAD"> HPLC-DAD</a>, <a href="https://publications.waset.org/abstracts/search?q=characterization" title=" characterization"> characterization</a> </p> <a href="https://publications.waset.org/abstracts/101849/study-of-polyphenol-profile-and-antioxidant-capacity-in-italian-ancient-apple-varieties-by-liquid-chromatography" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/101849.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">136</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">1177</span> Production and Evaluation of Physicochemical, Nutritional, Sensorial and Microbiological Properties of Mixed Fruit Juice Blend Prepared from Apple, Orange and Mosambi</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Himalaya%20Patir">Himalaya Patir</a>, <a href="https://publications.waset.org/abstracts/search?q=Bitupon%20Baruah"> Bitupon Baruah</a>, <a href="https://publications.waset.org/abstracts/search?q=Sanjay%20Gayary"> Sanjay Gayary</a>, <a href="https://publications.waset.org/abstracts/search?q=Subhajit%20Ray"> Subhajit Ray</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In recent age significant importance is given for the development of nutritious and health beneficial foods. Fruit juices collected from different fruits when blended that improves not only the physicochemical and nutritional properties but also enhance the sensorial or organoleptic properties. The study was carried out to determine the physico-chemical, nutritional, microbiological analysis and sensory evaluation of mixed fruit juice blend. Juice of orange (Citrus sinensis), apple (Malus domestica), mosambi (Citrus limetta) were blended in the ratio of sample-I (30% apple:30% orange:40% mosambi), sample-II ( 40% apple :30% orange :30% mosambi), sample-III (30% apple :40% orange :30% mosambi) , sample-IV (50% apple :30% orange :20% mosambi), sample-V (30% apple:20% orange:50% mosambi), sample-VI (20% apple :50% orange :30% mosambi) to evaluate all quality characteristics. Their colour characteristics in terms of hue angle, chroma and colour difference (∆E) were evaluated. The physico-chemical parameters analysis carried out were total soluble solids (TSS), total titratable acidity (TTA), pH, acidity (FA), volatile acidity (VA), pH, and vitamin C. There were significant differences (p˂0.05) in the TSS of the samples. However, sample-V (30% apple: 20% orange: 50% mosambi) provides the highest TSS of 9.02gm and significantly differed from other samples (p˂0.05). Sample-IV (50% apple: 30% orange: 20% mosambi) was shown the highest titratable acidity (.59%) in comparison to other samples. The highest value of pH was found as 5.01 for sample-IV (50% apple: 30% orange: 20% mosambi). Sample-VI (20% apple: 50% orange :30% mosambi) blend has the highest hue angle, chroma and colour changes of 72.14,25.29 and 54.48 and vitamin C, i.e. Ascorbic acid (.33g/l) content compared to other samples. The nutritional compositions study showed that, sample- VI (20% apple: 50% orange: 30% mosambi) has the significantly higher carbohydrate (51.67%), protein (.78%) and ash (1.24%) than other samples, while sample-V (30% apple: 20% orange: 50% mosambi) has higher dietary fibre (12.84%) and fat (2.82%) content. Microbiological analysis of all samples in terms of total plate count (TPC) ranges from 44-60 in 101 dilution and 4-5 in 107 dilutions and was found satisfactory. Moreover, other pathogenic bacterial count was found nil. The general acceptability of the mixed fruit juice blend samples were moderately liked by the panellists, and sensorial quality studies showed that sample-V (30% apple: 20% orange: 50% mosambi) contains highest overall acceptability of 8.37 over other samples and can be considered good for consumption. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=microbiological" title="microbiological">microbiological</a>, <a href="https://publications.waset.org/abstracts/search?q=nutritional" title=" nutritional"> nutritional</a>, <a href="https://publications.waset.org/abstracts/search?q=physico-chemical" title=" physico-chemical"> physico-chemical</a>, <a href="https://publications.waset.org/abstracts/search?q=sensory%20properties" title=" sensory properties"> sensory properties</a> </p> <a href="https://publications.waset.org/abstracts/98932/production-and-evaluation-of-physicochemical-nutritional-sensorial-and-microbiological-properties-of-mixed-fruit-juice-blend-prepared-from-apple-orange-and-mosambi" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/98932.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">179</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1176</span> Physicochemical and Sensorial Evaluation of Astringency Reduction in Cashew Apple (Annacardium occidentale L.) Powder Processing in Cookie Elaboration</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Elida%20Gastelum-Martinez">Elida Gastelum-Martinez</a>, <a href="https://publications.waset.org/abstracts/search?q=Neith%20A.%20Pacheco-Lopez"> Neith A. Pacheco-Lopez</a>, <a href="https://publications.waset.org/abstracts/search?q=Juan%20L.%20Morales-Landa"> Juan L. Morales-Landa</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Cashew agroindustry obtained from cashew apple crop (Anacardium occidentale L.) generates large amounts of unused waste in Campeche, Mexico. Despite having a high content of nutritional compounds such as ascorbic acid, carotenoids, fiber, carbohydrates, and minerals, it is not consumed due to its astringent sensation. The aim of this work was to develop a processing method for cashew apple waste in order to obtain a powder with reduced astringency able to be used as an additive in the food industry. The processing method consisted first in reducing astringency by inducing tannins from cashew apple peel to react and form precipitating complexes with a colloid rich in proline and histidine. Then cashew apples were processed to obtain a dry powder. Astringency reduction was determined by total phenolic content and evaluated by sensorial analysis in cashew-apple-powder based cookies. Total phenolic content in processed powders showed up to 72% lower concentration compared to control samples. The sensorial evaluation indicated that cookies baked using cashew apple powder with reduced astringency were 96.8% preferred. Sensorial characteristics like texture, color and taste were also well-accepted attributes. In conclusion, the method applied for astringency reduction is a viable tool to produce cashew apple powder with desirable sensorial properties to be used in the development of food products. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=astringency%20reduction" title="astringency reduction">astringency reduction</a>, <a href="https://publications.waset.org/abstracts/search?q=cashew%20apple%20waste" title=" cashew apple waste"> cashew apple waste</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20industry" title=" food industry"> food industry</a>, <a href="https://publications.waset.org/abstracts/search?q=sensorial%20evaluation" title=" sensorial evaluation"> sensorial evaluation</a> </p> <a href="https://publications.waset.org/abstracts/56448/physicochemical-and-sensorial-evaluation-of-astringency-reduction-in-cashew-apple-annacardium-occidentale-l-powder-processing-in-cookie-elaboration" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/56448.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">351</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">1175</span> An Integrated Experimental and Numerical Approach to Develop an Electronic Instrument to Study Apple Bruise Damage</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Paula%20Pascoal-Faria">Paula Pascoal-Faria</a>, <a href="https://publications.waset.org/abstracts/search?q=R%C3%BAben%20Pereira"> Rúben Pereira</a>, <a href="https://publications.waset.org/abstracts/search?q=Elodie%20Pinto"> Elodie Pinto</a>, <a href="https://publications.waset.org/abstracts/search?q=Miguel%20Belbut"> Miguel Belbut</a>, <a href="https://publications.waset.org/abstracts/search?q=Ana%20Rosa"> Ana Rosa</a>, <a href="https://publications.waset.org/abstracts/search?q=In%C3%AAs%20Sousa"> Inês Sousa</a>, <a href="https://publications.waset.org/abstracts/search?q=Nuno%20Alves"> Nuno Alves</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Apple bruise damage from harvesting, handling, transporting and sorting is considered to be the major source of reduced fruit quality, resulting in loss of profits for the entire fruit industry. The three factors which can physically cause fruit bruising are vibration, compression load and impact, the latter being the most common source of bruise damage. Therefore, prediction of the level of damage, stress distribution and deformation of the fruits under external force has become a very important challenge. In this study, experimental and numerical methods were used to better understand the impact caused when an apple is dropped from different heights onto a plastic surface and a conveyor belt. Results showed that the extent of fruit damage is significantly higher for plastic surface, being dependent on the height. In order to support the development of a biomimetic electronic device for the determination of fruit damage, the mechanical properties of the apple fruit were determined using mechanical tests. Preliminary results showed different values for the Young’s modulus according to the zone of the apple tested. Along with the mechanical characterization of the apple fruit, the development of the first two prototypes is discussed and the integration of the results obtained to construct the final element model of the apple is presented. This work will help to reduce significantly the bruise damage of fruits or vegetables during the entire processing which will allow the introduction of exportation destines and consequently an increase in the economic profits in this sector. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=apple" title="apple">apple</a>, <a href="https://publications.waset.org/abstracts/search?q=fruit%20damage" title=" fruit damage"> fruit damage</a>, <a href="https://publications.waset.org/abstracts/search?q=impact%20during%20crop%20and%20post-crop" title=" impact during crop and post-crop"> impact during crop and post-crop</a>, <a href="https://publications.waset.org/abstracts/search?q=mechanical%20characterization%20of%20the%20apple" title=" mechanical characterization of the apple"> mechanical characterization of the apple</a>, <a href="https://publications.waset.org/abstracts/search?q=numerical%20evaluation%20of%20fruit%20damage" title=" numerical evaluation of fruit damage"> numerical evaluation of fruit damage</a>, <a href="https://publications.waset.org/abstracts/search?q=electronic%20device" title=" electronic device"> electronic device</a> </p> <a href="https://publications.waset.org/abstracts/53452/an-integrated-experimental-and-numerical-approach-to-develop-an-electronic-instrument-to-study-apple-bruise-damage" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/53452.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">305</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">1174</span> APPLE: Providing Absolute and Proportional Throughput Guarantees in Wireless LANs</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Zhijie%20Ma">Zhijie Ma</a>, <a href="https://publications.waset.org/abstracts/search?q=Qinglin%20Zhao"> Qinglin Zhao</a>, <a href="https://publications.waset.org/abstracts/search?q=Hongning%20Dai"> Hongning Dai</a>, <a href="https://publications.waset.org/abstracts/search?q=Huan%20Zhang"> Huan Zhang</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This paper proposes an APPLE scheme that aims at providing absolute and proportional throughput guarantees, and maximizing system throughput simultaneously for wireless LANs with homogeneous and heterogenous traffic. We formulate our objectives as an optimization problem, present its exact and approximate solutions, and prove the existence and uniqueness of the approximate solution. Simulations validate that APPLE scheme is accurate, and the approximate solution can well achieve the desired objectives already. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=IEEE%20802.11e" title="IEEE 802.11e">IEEE 802.11e</a>, <a href="https://publications.waset.org/abstracts/search?q=throughput%20guarantee" title=" throughput guarantee"> throughput guarantee</a>, <a href="https://publications.waset.org/abstracts/search?q=priority" title=" priority"> priority</a>, <a href="https://publications.waset.org/abstracts/search?q=WLANs" title=" WLANs"> WLANs</a> </p> <a href="https://publications.waset.org/abstracts/42503/apple-providing-absolute-and-proportional-throughput-guarantees-in-wireless-lans" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/42503.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">1173</span> Systematic NIR of Internal Disorder and Quality Detection of Apple Fruit </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Eid%20Alharbi">Eid Alharbi</a>, <a href="https://publications.waset.org/abstracts/search?q=Yaser%20Miaji"> Yaser Miaji</a>, <a href="https://publications.waset.org/abstracts/search?q=Saeed%20Alzahrani"> Saeed Alzahrani</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The importance of fruit quality and freshness is potential in today’s life. Most recent studies show and automatic online sorting system according to the internal disorder for fresh apple fruit has developed by using near infrared (NIR) spectroscopic technology. The automatic convener belts system along with sorting mechanism was constructed. To check the internal quality of the apple fruit, apple was exposed to the NIR radiations in the range 650-1300 nm and the data were collected in form of absorption spectra. The collected data were compared to the reference (data of known sample) analyzed and an electronic signal was pass to the sorting system. The sorting system was separate the apple fruit samples according to electronic signal passed to the system. It is found that absorption of NIR radiation in the range 930-950 nm was higher in the internally defected samples as compared to healthy samples. On the base of this high absorption of NIR radiation in 930-950 nm region the online sorting system was constructed. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=mechatronics%20design" title="mechatronics design">mechatronics design</a>, <a href="https://publications.waset.org/abstracts/search?q=NIR" title=" NIR"> NIR</a>, <a href="https://publications.waset.org/abstracts/search?q=fruit%20quality" title=" fruit quality"> fruit quality</a>, <a href="https://publications.waset.org/abstracts/search?q=spectroscopic%20technology" title=" spectroscopic technology"> spectroscopic technology</a> </p> <a href="https://publications.waset.org/abstracts/26715/systematic-nir-of-internal-disorder-and-quality-detection-of-apple-fruit" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/26715.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">496</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">1172</span> New NIR System for Detecting the Internal Disorder and Quality of Apple Fruit</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Eid%20Alharbi">Eid Alharbi</a>, <a href="https://publications.waset.org/abstracts/search?q=Yaser%20Miaji"> Yaser Miaji</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The importance of fruit quality and freshness is potential in today’s life. Most recent studies show and automatic online sorting system according to the internal disorder for fresh apple fruit has developed by using near infrared (NIR) spectroscopic technology. The automatic conveyer belts system along with sorting mechanism was constructed. To check the internal quality of the apple fruit, apple was exposed to the NIR radiations in the range 650-1300nm and the data were collected in form of absorption spectra. The collected data were compared to the reference (data of known sample) analyzed and an electronic signal was pass to the sorting system. The sorting system was separate the apple fruit samples according to electronic signal passed to the system. It is found that absorption of NIR radiation in the range 930-950nm was higher in the internally defected samples as compared to healthy samples. On the base of this high absorption of NIR radiation in 930-950nm region the online sorting system was constructed. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=mechatronics%20design" title="mechatronics design">mechatronics design</a>, <a href="https://publications.waset.org/abstracts/search?q=NIR" title=" NIR"> NIR</a>, <a href="https://publications.waset.org/abstracts/search?q=fruit%20quality" title=" fruit quality"> fruit quality</a>, <a href="https://publications.waset.org/abstracts/search?q=spectroscopic%20technology" title=" spectroscopic technology"> spectroscopic technology</a> </p> <a href="https://publications.waset.org/abstracts/26713/new-nir-system-for-detecting-the-internal-disorder-and-quality-of-apple-fruit" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/26713.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">397</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1171</span> Novel NIR System for Detection of Internal Disorder and Quality of Apple Fruit </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Eid%20Alharbi">Eid Alharbi</a>, <a href="https://publications.waset.org/abstracts/search?q=Yaser%20Miaji"> Yaser Miaji</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The importance of fruit quality and freshness is potential in today’s life. Most recent studies show and automatic online sorting system according to the internal disorder for fresh apple fruit has developed by using near infrared (NIR) spectroscopic technology. The automatic conveyer belts system along with sorting mechanism was constructed. To check the internal quality of the apple fruit, apple was exposed to the NIR radiations in the range 650-1300nm and the data were collected in form of absorption spectra. The collected data were compared to the reference (data of known sample) analyzed and an electronic signal was pass to the sorting system. The sorting system was separate the apple fruit samples according to electronic signal passed to the system. It is found that absorption of NIR radiation in the range 930-950nm was higher in the internally defected samples as compared to healthy samples. On the base of this high absorption of NIR radiation in 930-950nm region the online sorting system was constructed. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=mechatronics%20design" title="mechatronics design">mechatronics design</a>, <a href="https://publications.waset.org/abstracts/search?q=NIR" title=" NIR"> NIR</a>, <a href="https://publications.waset.org/abstracts/search?q=fruit%20quality" title=" fruit quality"> fruit quality</a>, <a href="https://publications.waset.org/abstracts/search?q=spectroscopic%20technology" title=" spectroscopic technology"> spectroscopic technology</a> </p> <a href="https://publications.waset.org/abstracts/24358/novel-nir-system-for-detection-of-internal-disorder-and-quality-of-apple-fruit" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/24358.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">386</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1170</span> A Comparison of Brands Equity between Samsung and Apple in the View of Students of Management Science Faculty, Suan Sunandha Rajabhat University</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Somsak%20Klaysung">Somsak Klaysung</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study aims to investigate the comparison of brands equity between Samsung and Apple from students of Suan Sunandha Rajabhat University. The research method will using quantitative research, data was collected by questionnaires distributed to communication of arts students in the faculty of management science of Suan Sunandha Rajabhat University for 100 samples by purposive sampling method. Data was analyzed by descriptive statistic including percentage, mean, standard deviation and inferential statistic is t-test for hypothesis testing. The results showed that brands equity between Apple and Samsung brand have the ability to recognize brand from the customer by perceived value of the uniqueness of brand and recall when in a situation that must be purchased (Salience), which is the lowest level in branding and consumers can recognize the capacity of the product (Judgment) and opinions about the quality and reliability when it comes to mobile phones Apple and Samsung brand are not different. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Apple%20and%20Samsung%20brand" title="Apple and Samsung brand">Apple and Samsung brand</a>, <a href="https://publications.waset.org/abstracts/search?q=brand%20equity" title=" brand equity"> brand equity</a>, <a href="https://publications.waset.org/abstracts/search?q=judgment" title=" judgment"> judgment</a>, <a href="https://publications.waset.org/abstracts/search?q=performance" title=" performance"> performance</a>, <a href="https://publications.waset.org/abstracts/search?q=resonance" title=" resonance"> resonance</a>, <a href="https://publications.waset.org/abstracts/search?q=salience" title=" salience"> salience</a> </p> <a href="https://publications.waset.org/abstracts/39942/a-comparison-of-brands-equity-between-samsung-and-apple-in-the-view-of-students-of-management-science-faculty-suan-sunandha-rajabhat-university" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/39942.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">215</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">1169</span> Development of an NIR Sorting Machine, an Experimental Study in Detecting Internal Disorder and Quality of Apple Fruitpple Fruit</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Eid%20Alharbi">Eid Alharbi</a>, <a href="https://publications.waset.org/abstracts/search?q=Yaser%20Miaji"> Yaser Miaji</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The quality level for fresh fruits is very important for the fruit industries. In presents study, an automatic online sorting system according to the internal disorder for fresh apple fruit has developed by using near infrared (NIR) spectroscopic technology. The automatic conveyer belts system along with sorting mechanism was constructed. To check the internal quality of the apple fruit, apple was exposed to the NIR radiations in the range 650-1300nm and the data were collected in form of absorption spectra. The collected data were compared to the reference (data of known sample) analyzed and an electronic signal was pass to the sorting system. The sorting system was separate the apple fruit samples according to electronic signal passed to the system. It is found that absorption of NIR radiation in the range 930-950nm was higher in the internally defected samples as compared to healthy samples. On the base of this high absorption of NIR radiation in 930-950nm region the online sorting system was constructed. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=mechatronics" title="mechatronics">mechatronics</a>, <a href="https://publications.waset.org/abstracts/search?q=NIR" title=" NIR"> NIR</a>, <a href="https://publications.waset.org/abstracts/search?q=fruit%20quality" title=" fruit quality"> fruit quality</a>, <a href="https://publications.waset.org/abstracts/search?q=spectroscopic%20technology" title=" spectroscopic technology"> spectroscopic technology</a>, <a href="https://publications.waset.org/abstracts/search?q=mechatronic%20design" title=" mechatronic design"> mechatronic design</a> </p> <a href="https://publications.waset.org/abstracts/23836/development-of-an-nir-sorting-machine-an-experimental-study-in-detecting-internal-disorder-and-quality-of-apple-fruitpple-fruit" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/23836.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">390</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">1168</span> Skin Care through Ayurveda</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=K.%20L.%20Virupaksha%20Gupta">K. L. Virupaksha Gupta </a> </p> <p class="card-text"><strong>Abstract:</strong></p> Ayurveda offers a holistic outlook regarding skin care. Most Initial step in Ayurveda is to identify the skin type and care accordingly which is highly personalized. Though dermatologically there are various skin type classifications such Baumann skin types (based on 4 parameters i) Oily Vs Dry ii) Sensitive Vs Resistant iii) Pigmented Vs Non-Pigmented iv) Wrinkled Vs Tight (Unwrinkled) etc but Skin typing in Ayurveda is mainly determined by the prakriti (constitution) of the individual as well as the status of Doshas (Humors) which are basically of 3 types – i.e Vata Pitta and Kapha,. Difference between them is mainly attributed to the qualities of each dosha (humor). All the above said skin types can be incorporated under these three types. The skin care modalities in each of the constitution vary greatly. Skin of an individual of Vata constitution would be lustreless, having rough texture and cracks due to dryness and thus should be given warm and unctuous therapies and oil massage for lubrication and natural moisturizers for hydration. Skin of an individual of Pitta constitution would look more vascular (pinkish), delicate and sensitive with a fair complexion, unctuous and tendency for wrinkles and greying of hair at an early age and hence should be given cooling and nurturing therapies and should avoid tanning treatments. Skin of an individual of kapha constitution will have oily skin, they are delicate and look beautiful and radiant and hence these individuals would require therapies to mainly combat oily skin. Hence, the skin typing and skin care in Ayurveda is highly rational and scientific. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ayurveda" title="Ayurveda">Ayurveda</a>, <a href="https://publications.waset.org/abstracts/search?q=dermatology" title=" dermatology"> dermatology</a>, <a href="https://publications.waset.org/abstracts/search?q=Dosha" title=" Dosha"> Dosha</a>, <a href="https://publications.waset.org/abstracts/search?q=skin%20types" title=" skin types"> skin types</a> </p> <a href="https://publications.waset.org/abstracts/19790/skin-care-through-ayurveda" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/19790.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">407</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">1167</span> The Influence of Apple Pomace on Colour and Chemical Composition of Extruded Corn Snack Product</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jovana%20Petrovic">Jovana Petrovic</a>, <a href="https://publications.waset.org/abstracts/search?q=Biljana%20Pajin"> Biljana Pajin</a>, <a href="https://publications.waset.org/abstracts/search?q=Ivana%20Loncarevic"> Ivana Loncarevic</a>, <a href="https://publications.waset.org/abstracts/search?q=Aleksandar%20Fistes"> Aleksandar Fistes</a>, <a href="https://publications.waset.org/abstracts/search?q=Antun%20Jozinivic"> Antun Jozinivic</a>, <a href="https://publications.waset.org/abstracts/search?q=Durdica%20Ackar"> Durdica Ackar</a>, <a href="https://publications.waset.org/abstracts/search?q=Drago%20Subaric"> Drago Subaric</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Recovery of food wastes and their conversion to economically viable products will play a vital role for the management strategies in the years to come. Apple pomace may be considered as wastes, but they contain considerable amounts of high value reusable materials. Apple pomace, the by-product of apple juice and cider production, is a good source of fibre, particularly insoluble one. The remaining apple pulp contains 12% dry residue, which is half dietary fibre. Another remarkable aspect is its richness in polyphenols, components with antioxidant activity. Apple pomace could be an interesting alternative source for fibre and polyphenols in extruded corn meals. The extruded corn meals with the addition of finely ground apple pomace were prepared (the ratio of corn meal: apple pomace was 85:15 and 70:30). Characterization of the extrudates in terms of determining the chemical composition and colour was performed. The color of samples was measured by MINOLTA Chroma Meter CR-400 (Minolta Co., Ltd., Osaka, Japan) using D 65 lighting, a 2º standard observer angle and an 8-mm aperture in the measuring head. The following CIELab color coordinates were determined: L* – lightness, a* – redness to greenness and b* – yellowness to blueness. Protein content decreased significantly from 7.91% to 5.19% with increase in pomace from 0% to 30%, while total fibre content increase from 3.39% to 16.62%. The apple pomace addition produced extrudates with a significantly lower L* value and significantly higher a* value. This study has been fully supported by the Provincial Secretariat for High Education and Scientific Research of the Government of Autonomous Province of Vojvodina, Republic of Serbia, project 142-451-2483/2017 and the Ministry of Science and Technological Development of the Republic of Serbia (Project no. 31014). <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=apple%20pomace" title="apple pomace">apple pomace</a>, <a href="https://publications.waset.org/abstracts/search?q=chemical%20composition" title=" chemical composition"> chemical composition</a>, <a href="https://publications.waset.org/abstracts/search?q=colour" title=" colour"> colour</a>, <a href="https://publications.waset.org/abstracts/search?q=extruded%20corn%20snack%20products" title=" extruded corn snack products"> extruded corn snack products</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20waste%20recovery" title=" food waste recovery"> food waste recovery</a> </p> <a href="https://publications.waset.org/abstracts/93898/the-influence-of-apple-pomace-on-colour-and-chemical-composition-of-extruded-corn-snack-product" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/93898.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">225</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">1166</span> Study of Dormancy-Breaking of Bitter Apple Seed (Citrullus Colocynthis L. Schard)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Asghar%20Rahimi">Asghar Rahimi</a>, <a href="https://publications.waset.org/abstracts/search?q=Majid%20Puryousef"> Majid Puryousef</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study aimed to examine dormancy-breaking of bitter apple (Citrullus colocynthis) seed. Seeds of wild bitter apple collected from the Balochestan zone in east of Iran were subjected to different treatments including temperatures (20 and 30°C) and some dormancy breaking methods on breaking seed dormancy of bitter apple. Only 6 treatments from 12 dormancy breaking treatments were effective in dormancy breaking, therefore only effective treatments were analyzed. In general, germination percentage of cleaved seeds, soaked seeds in hot water (98°c) and soaking in H2SO4 in both temperatures was higher than other treatments and germination percentage of scarified seeds with sandy paper in both temperature was lower than other treatments. Also germination percentage of soaked seeds in hot water (98°c) and naturally cracked seeds in temperature 20°c was higher than 30°c. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=foliar%20application" title="foliar application">foliar application</a>, <a href="https://publications.waset.org/abstracts/search?q=nano%20chelate" title=" nano chelate"> nano chelate</a>, <a href="https://publications.waset.org/abstracts/search?q=nitrogen" title=" nitrogen"> nitrogen</a>, <a href="https://publications.waset.org/abstracts/search?q=Safflower" title=" Safflower"> Safflower</a> </p> <a href="https://publications.waset.org/abstracts/69540/study-of-dormancy-breaking-of-bitter-apple-seed-citrullus-colocynthis-l-schard" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/69540.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">221</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1165</span> Use of Segmentation and Color Adjustment for Skin Tone Classification in Dermatological Images</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Fernando%20Duarte">Fernando Duarte</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The work aims to evaluate the use of classical image processing methodologies towards skin tone classification in dermatological images. The skin tone is an important attribute when considering several factor for skin cancer diagnosis. Currently, there is a lack of clear methodologies to classify the skin tone based only on the dermatological image. In this work, a recent released dataset with the label for skin tone was used as reference for the evaluation of classical methodologies for segmentation and adjustment of color space for classification of skin tone in dermatological images. It was noticed that even though the classical methodologies can work fine for segmentation and color adjustment, classifying the skin tone without proper control of the aquisition of the sample images ended being very unreliable. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=segmentation" title="segmentation">segmentation</a>, <a href="https://publications.waset.org/abstracts/search?q=classification" title=" classification"> classification</a>, <a href="https://publications.waset.org/abstracts/search?q=color%20space" title=" color space"> color space</a>, <a href="https://publications.waset.org/abstracts/search?q=skin%20tone" title=" skin tone"> skin tone</a>, <a href="https://publications.waset.org/abstracts/search?q=Fitzpatrick" title=" Fitzpatrick"> Fitzpatrick</a> </p> <a href="https://publications.waset.org/abstracts/188975/use-of-segmentation-and-color-adjustment-for-skin-tone-classification-in-dermatological-images" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/188975.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">35</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">1164</span> Towards Integrating Statistical Color Features for Human Skin Detection</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mohd%20Zamri%20Osman">Mohd Zamri Osman</a>, <a href="https://publications.waset.org/abstracts/search?q=Mohd%20Aizaini%20Maarof"> Mohd Aizaini Maarof</a>, <a href="https://publications.waset.org/abstracts/search?q=Mohd%20Foad%20Rohani"> Mohd Foad Rohani</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Human skin detection recognized as the primary step in most of the applications such as face detection, illicit image filtering, hand recognition and video surveillance. The performance of any skin detection applications greatly relies on the two components: feature extraction and classification method. Skin color is the most vital information used for skin detection purpose. However, color feature alone sometimes could not handle images with having same color distribution with skin color. A color feature of pixel-based does not eliminate the skin-like color due to the intensity of skin and skin-like color fall under the same distribution. Hence, the statistical color analysis will be exploited such mean and standard deviation as an additional feature to increase the reliability of skin detector. In this paper, we studied the effectiveness of statistical color feature for human skin detection. Furthermore, the paper analyzed the integrated color and texture using eight classifiers with three color spaces of RGB, YCbCr, and HSV. The experimental results show that the integrating statistical feature using Random Forest classifier achieved a significant performance with an F1-score 0.969. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=color%20space" title="color space">color space</a>, <a href="https://publications.waset.org/abstracts/search?q=neural%20network" title=" neural network"> neural network</a>, <a href="https://publications.waset.org/abstracts/search?q=random%20forest" title=" random forest"> random forest</a>, <a href="https://publications.waset.org/abstracts/search?q=skin%20detection" title=" skin detection"> skin detection</a>, <a href="https://publications.waset.org/abstracts/search?q=statistical%20feature" title=" statistical feature"> statistical feature</a> </p> <a href="https://publications.waset.org/abstracts/43485/towards-integrating-statistical-color-features-for-human-skin-detection" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/43485.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">462</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">1163</span> Experimental Study on Drying Parameters of Freeze Drying Systems</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ali%20Osman%20Sui%C3%A7mez">Ali Osman Suiçmez</a>, <a href="https://publications.waset.org/abstracts/search?q=Emrah%20Deniz"> Emrah Deniz</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In this study, control experiments were made on a freeze drying system of which were built a prototype. In experiments, apple slices in different geometrical shapes were dried and drying curves were gained. Then, the shapes which were the fastest for drying were determined. Twenty samples for each apple shapes were put in the prototype and dried. After the experiments, the humidity ratio of the samples and water activity values of the samples have been obtained. Obtained results show that the prototype is working and by comparing the results the shape which dried fastest was determined. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=freeze%20drying" title="freeze drying">freeze drying</a>, <a href="https://publications.waset.org/abstracts/search?q=vacuum" title=" vacuum"> vacuum</a>, <a href="https://publications.waset.org/abstracts/search?q=energy%20consumption" title=" energy consumption"> energy consumption</a>, <a href="https://publications.waset.org/abstracts/search?q=drying%20process" title=" drying process"> drying process</a>, <a href="https://publications.waset.org/abstracts/search?q=apple" title=" apple"> apple</a> </p> <a href="https://publications.waset.org/abstracts/61882/experimental-study-on-drying-parameters-of-freeze-drying-systems" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/61882.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">279</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1162</span> Effects of Marinating with Cashew Apple Extract on the Bacterial Growth of Beef and Chicken Meat</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=S.%20Susanti">S. Susanti</a>, <a href="https://publications.waset.org/abstracts/search?q=V.%20P.%20Bintoro"> V. P. Bintoro</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20Setiadi"> A. Setiadi</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20I.%20Santoso"> S. I. Santoso</a>, <a href="https://publications.waset.org/abstracts/search?q=D.%20R.%20Febriandi"> D. R. Febriandi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Meat is a foodstuff of animal origin. It is perishable because a suitable medium for bacterial growth. That is why meat can be a potential hazard to humans. Several ways have been done to inhibit bacterial population in an effort to prolong the meat shelf-life. However, aberration sometimes happens in the practices of meat preservation, for example by using chemical material that possessed strong antibacterial activity like formaldehyde. For health reason, utilization of formaldehyde as a food preservative was forbidden because of DNA damage resulting cancer and birth defects. Therefore, it is important to seek a natural food preservative that is not harmful to the body. This study aims to reveal the potency of cashew apple as natural food preservative by measuring its antibacterial activity and marinating effect on the bacterial growth of beef and chicken meat. Antibacterial activity was measured by The Kirby-Bauer method while bacterial growth was determined by total plate count method. The results showed that inhibition zone of 10-30% cashew apple extract significantly wider compared to 0% extract on the medium of E. coli, S. aureus, S. typii, and Bacillus sp. Furthermore, beef marinated with 20-30% cashew apple extract and chicken meat marinated with 5-15% extract significantly less in the total number of bacteria compared to 0% extract. It can be concluded that marinating with 5-30% cashew apple extract can effectively inhibit the bacterial growth of beef and chicken meat. Moreover, the concentration of extracts to inhibit bacterial populations in chicken meat was reached at the lower level compared to beef. Thus, cashew apple is potential as a natural food preservative. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bacterial%20growth" title="bacterial growth">bacterial growth</a>, <a href="https://publications.waset.org/abstracts/search?q=cashew%20apple" title=" cashew apple"> cashew apple</a>, <a href="https://publications.waset.org/abstracts/search?q=marinating" title=" marinating"> marinating</a>, <a href="https://publications.waset.org/abstracts/search?q=meat" title=" meat"> meat</a> </p> <a href="https://publications.waset.org/abstracts/51485/effects-of-marinating-with-cashew-apple-extract-on-the-bacterial-growth-of-beef-and-chicken-meat" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/51485.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">276</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">1161</span> Assessing Digestive Enzymes Inhibitory Properties of Anthocyanins and Procyanidins from Apple, Red Grape, Cinnamon</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Pinar%20Ercan">Pinar Ercan</a>, <a href="https://publications.waset.org/abstracts/search?q=Sedef%20N.%20El"> Sedef N. El</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The goals of this study were to determine the total anthocyanin and procyanidin contents and their in vitro bioaccessibilities of apple, red grape and cinnamon by a static in vitro digestion method reported by the COST FA1005 Action INFOGEST, as well as in vitro inhibitory effects of these food samples on starch and lipid digestive enzymes. While the highest total anthocyanin content was found in red grape (164.76 ± 2.51 mg/100 g), the highest procyanidin content was found in cinnamon (6432.54±177.31 mg/100 g) among the selected food samples (p<0.05). The anthocyanin bioaccessibilities were found as 10.23±1 %, 8.23±0.64 %, and 8.73±0.70 % in apple, red grape, and cinnamon, respectively. The procyanidin bioaccessibilities of apple, red grape, and cinnamon were found as 17.57±0.71 %, 14.08±0.74 % and 18.75±1.49 %, respectively. The analyzed apple, red grape and cinnamon showed the inhibitory activity against α-glucosidase (IC50 544.27±21.94, 445.63±15.67, 1592±17.58 μg/mL, respectively), α-amylase (IC50 38.41±7.26, 56.12±3.60, 3.54±0.86 μg/mL, respectively), and lipase (IC50 52.65±2.05, 581.70±54.14, 49.63±2.72 μg/mL, respectively). Red grape sample showed the highest inhibitory activity against α-glucosidase, cinnamon showed the highest inhibitory activity against α-amylase and lipase according to IC50 (concentration of inhibitor required to produce a 50% inhibition of the initial rate of reaction) and Catechin equivalent inhibition capacity (CEIC50) values. This study reported that apple, grape and cinnamon samples can inhibit the activity of digestive enzymes in vitro. The consumption of these samples would be used in conjunction with a low-calorie diet for body weight management. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=anthocyanin" title="anthocyanin">anthocyanin</a>, <a href="https://publications.waset.org/abstracts/search?q=%CE%B1-amylase" title=" α-amylase"> α-amylase</a>, <a href="https://publications.waset.org/abstracts/search?q=%CE%B1-glucosidase" title=" α-glucosidase"> α-glucosidase</a>, <a href="https://publications.waset.org/abstracts/search?q=lipase" title=" lipase"> lipase</a>, <a href="https://publications.waset.org/abstracts/search?q=procyanidin" title=" procyanidin"> procyanidin</a> </p> <a href="https://publications.waset.org/abstracts/81744/assessing-digestive-enzymes-inhibitory-properties-of-anthocyanins-and-procyanidins-from-apple-red-grape-cinnamon" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/81744.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">181</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=apple%20skin&page=2">2</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=apple%20skin&page=3">3</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=apple%20skin&page=4">4</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=apple%20skin&page=5">5</a></li> <li class="page-item"><a class="page-link" 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