CINXE.COM

<!DOCTYPE html> <html lang="en" dir="ltr"> <head>  <script async src="https://www.googletagmanager.com/gtag/js?id=G-P63WKM1TM1"></script> <script> window.dataLayer = window.dataLayer || []; function gtag(){dataLayer.push(arguments);} gtag('js', new Date()); gtag('config', 'G-P63WKM1TM1'); </script>  <script type="text/javascript" > (function(m,e,t,r,i,k,a){m[i]=m[i]||function(){(m[i].a=m[i].a||[]).push(arguments)}; m[i].l=1*new Date(); for (var j = 0; j < document.scripts.length; j++) {if (document.scripts[j].src === r) { return; }} k=e.createElement(t),a=e.getElementsByTagName(t)[0],k.async=1,k.src=r,a.parentNode.insertBefore(k,a)}) (window, document, "script", "https://mc.yandex.ru/metrika/tag.js", "ym"); ym(55165297, "init", { clickmap:false, trackLinks:true, accurateTrackBounce:true, webvisor:false }); </script> <noscript><div><img src="https://mc.yandex.ru/watch/55165297" style="position:absolute; left:-9999px;" alt="" /></div></noscript>    <title>Search results for: fermented flour</title> <meta name="description" content="Search results for: fermented flour"> <meta name="keywords" content="fermented flour"> <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="fermented flour" 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 class="nav-item"> <a class="nav-link" href="https://waset.org/committees" rel="nofollow">Committees</a> </li> <li class="nav-item dropdown"> <a class="nav-link dropdown-toggle" href="#" id="navbarDropdownPublications" role="button" data-toggle="dropdown" aria-haspopup="true" aria-expanded="false"> Publications </a> <div class="dropdown-menu" aria-labelledby="navbarDropdownPublications"> <a class="dropdown-item" href="https://publications.waset.org/abstracts">Abstracts</a> <a class="dropdown-item" href="https://publications.waset.org">Periodicals</a> <a class="dropdown-item" href="https://publications.waset.org/archive">Archive</a> </div> </li> <li class="nav-item"> <a class="nav-link" href="https://waset.org/page/support" title="Support">Support</a> </li> </ul> </div> </div> </nav> </div> </header> <main> <div class="container mt-4"> <div class="row"> <div class="col-md-9 mx-auto"> <form method="get" action="https://publications.waset.org/abstracts/search"> <div id="custom-search-input"> <div class="input-group"> <i class="fas fa-search"></i> <input type="text" class="search-query" name="q" placeholder="Author, Title, Abstract, Keywords" value="fermented flour"> <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> 398</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: fermented flour</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">128</span> Utilization of Mustard Leaves (Brassica juncea) Powder for the Development of Cereal Based Extruded Snacks</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Maya%20S.%20Rathod">Maya S. Rathod</a>, <a href="https://publications.waset.org/abstracts/search?q=Bahadur%20Singh%20Hathan"> Bahadur Singh Hathan</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Mustard leaves are rich in folates, vitamin A, K and B-complex. Mustard greens are low in calories and fats and rich in dietary fiber. They are rich in potassium, manganese, iron, copper, calcium, magnesium and low in sodium. It is very rich in antioxidants and Phytonutrients. For the optimization of process variables (moisture content and mustard leave powder), the experiments were conducted according to central composite Face Centered Composite design of RSM. The mustard leaves powder was replaced with composite flour (a combination of rice, chickpea and corn in the ratio of 70:15:15). The extrudate was extruded in a twin screw extruder at a barrel temperature of 120°C. The independent variables were mustard leaves powder (2-10 %) and moisture content (12-20 %). Responses analyzed were bulk density, water solubility index, water absorption index, lateral expansion, hardness, antioxidant activity, total phenolic content and overall acceptability. The optimum conditions obtained were 7.19 g mustard leaves powder in 100 g premix having 16.8 % moisture content (w.b). <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=extrusion" title="extrusion">extrusion</a>, <a href="https://publications.waset.org/abstracts/search?q=mustard%20leaves%20powder" title=" mustard leaves powder"> mustard leaves powder</a>, <a href="https://publications.waset.org/abstracts/search?q=optimization" title=" optimization"> optimization</a>, <a href="https://publications.waset.org/abstracts/search?q=response%20surface%20methodology" title=" response surface methodology"> response surface methodology</a> </p> <a href="https://publications.waset.org/abstracts/33021/utilization-of-mustard-leaves-brassica-juncea-powder-for-the-development-of-cereal-based-extruded-snacks" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/33021.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">543</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">127</span> Mutation of Galp Improved Fermentation of Mixed Sugars to Succinate Using Engineered Escherichia coli As1600a </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Apichai%20Sawisit">Apichai Sawisit</a>, <a href="https://publications.waset.org/abstracts/search?q=Sirima%20Suvarnakuta%20Jantama"> Sirima Suvarnakuta Jantama</a>, <a href="https://publications.waset.org/abstracts/search?q=Sunthorn%20Kanchanatawee"> Sunthorn Kanchanatawee</a>, <a href="https://publications.waset.org/abstracts/search?q=Lonnie%20O.%20Ingram"> Lonnie O. Ingram</a>, <a href="https://publications.waset.org/abstracts/search?q=Kaemwich%20Jantama"> Kaemwich Jantama</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Escherichia coli KJ122 was engineered to produce succinate from glucose using the wild type GalP for glucose uptake instead of the native phosphotransferase system (ptsI mutation). This strain ferments 10% (w/v) xylose poorly. Mutants were selected by serial transfers in AM1 mineral salts medium with 10% (w/v) xylose. Evolved mutants exhibited a similar improvement, co-fermentation of an equal mixture of xylose and glucose. One of these, AS1600a, produced 84.26±1.37 g/L succinate, equivalent to that produced by the parent (KJ122) strain from 10% glucose (85.46±1.78 g/L). AS1600a was sequenced and found to contain a mutation in galactose permease (GalP, G236D). Expressing the galP* mutation gene in KJ122ΔgalP resembled the xylose utilization phenotype of the mutant AS1600a. The strain AS1600a and KJ122ΔgalP (pLOI5746; galP*) also co-fermented a mixture of glucose, xylose, arabinose, and galactose in sugarcane bagasse hydrolysate for succinate production. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=xylose" title="xylose">xylose</a>, <a href="https://publications.waset.org/abstracts/search?q=furfural" title=" furfural"> furfural</a>, <a href="https://publications.waset.org/abstracts/search?q=succinat" title=" succinat"> succinat</a>, <a href="https://publications.waset.org/abstracts/search?q=sugarcane%20bagasse" title=" sugarcane bagasse"> sugarcane bagasse</a>, <a href="https://publications.waset.org/abstracts/search?q=E.%20coli" title=" E. coli "> E. coli </a> </p> <a href="https://publications.waset.org/abstracts/46871/mutation-of-galp-improved-fermentation-of-mixed-sugars-to-succinate-using-engineered-escherichia-coli-as1600a" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/46871.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">450</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">126</span> Genetic Change in Escherichia coli KJ122 That Improved Succinate Production from an Equal Mixture of Xylose and Glucose</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Apichai%20Sawisit">Apichai Sawisit</a>, <a href="https://publications.waset.org/abstracts/search?q=Sirima%20Suvarnakuta%20Jantama"> Sirima Suvarnakuta Jantama</a>, <a href="https://publications.waset.org/abstracts/search?q=Sunthorn%20Kanchanatawee"> Sunthorn Kanchanatawee</a>, <a href="https://publications.waset.org/abstracts/search?q=Lonnie%20O.%20Ingram"> Lonnie O. Ingram</a>, <a href="https://publications.waset.org/abstracts/search?q=Kaemwich%20Jantama"> Kaemwich Jantama</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Escherichia coli KJ122 was engineered to produce succinate from glucose using the wild type GalP for glucose uptake instead of the native phosphotransferase system (ptsI mutation). This strain ferments 10% (w/v) xylose poorly. Mutants were selected by serial transfers in AM1 mineral salts medium with 10% (w/v) xylose. Evolved mutants exhibited a similar improvement, co-fermentation of an equal mixture of xylose and glucose. One of these, AS1600a, produced 84.26±1.37 g/L succinate, equivalent to that produced by the parent (KJ122) strain from 10% glucose (85.46±1.78 g/L). AS1600a was sequenced and found to contain a mutation in galactose permease (GalP, G236D). Expressing the galP* mutation gene in KJ122ΔgalP resembled the xylose utilization phenotype of the mutant AS1600a. The strain AS1600a and KJ122ΔgalP (pLOI5746; galP*) also co-fermented a mixture of glucose, xylose, arabinose, and galactose in sugarcane bagasse hydrolysate for succinate production. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=xylose" title="xylose">xylose</a>, <a href="https://publications.waset.org/abstracts/search?q=furfural" title=" furfural"> furfural</a>, <a href="https://publications.waset.org/abstracts/search?q=succinate" title=" succinate"> succinate</a>, <a href="https://publications.waset.org/abstracts/search?q=sugarcane%20bagasse" title=" sugarcane bagasse"> sugarcane bagasse</a>, <a href="https://publications.waset.org/abstracts/search?q=E.%20coli" title=" E. coli"> E. coli</a> </p> <a href="https://publications.waset.org/abstracts/42138/genetic-change-in-escherichia-coli-kj122-that-improved-succinate-production-from-an-equal-mixture-of-xylose-and-glucose" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/42138.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">388</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">125</span> The Stability of Vegetable-Based Synbiotic Drink during Storage</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Camelia%20Vizireanu">Camelia Vizireanu</a>, <a href="https://publications.waset.org/abstracts/search?q=Daniela%20Istrati"> Daniela Istrati</a>, <a href="https://publications.waset.org/abstracts/search?q=Alina%20Georgiana%20Profir"> Alina Georgiana Profir</a>, <a href="https://publications.waset.org/abstracts/search?q=Rodica%20Mihaela%20Dinica"> Rodica Mihaela Dinica</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Globally, there is a great interest in promoting the consumption of fruit and vegetables to improve health. Due to the content of essential compounds such as antioxidants, important amounts of fruits and vegetables should be included in the daily diet. Juices are good sources of vitamins and can also help increase overall fruit and vegetable consumption. Starting from this trend (introduction into the daily diet of vegetables and fruits) as well as the desire to diversify the range of functional products for both adults and children, a fermented juice was made using probiotic microorganisms based on root vegetables, with potential beneficial effects in the diet of children, vegetarians and people with lactose intolerance. The three vegetables selected for this study, red beet, carrot, and celery bring a significant contribution to functional compounds such as carotenoids, flavonoids, betalain, vitamin B and C, minerals and fiber. By fermentation, the functional value of the vegetable juice increases due to the improved stability of these compounds. The combination of probiotic microorganisms and vegetable fibers resulted in a nutrient-rich synbiotic product. The stability of the nutritional and sensory qualities of the obtained synbiotic product has been tested throughout its shelf life. The evaluation of the physico-chemical changes of the synbiotic drink during storage confirmed that: (i) vegetable juice enriched with honey and vegetable pulp is an important source of nutritional compounds, especially carbohydrates and fiber; (ii) microwave treatment used to inhibit pathogenic microflora did not significantly affect nutritional compounds in vegetable juice, vitamin C concentration remained at baseline and beta-carotene concentration increased due to increased bioavailability; (iii) fermentation has improved the nutritional quality of vegetable juice by increasing the content of B vitamins, polyphenols and flavonoids and has a good antioxidant capacity throughout the shelf life; (iv) the FTIR and Raman spectra have highlighted the results obtained using physicochemical methods. Based on the analysis of IR absorption frequencies, the most striking bands belong to the frequencies 3330 cm⁻¹, 1636 cm⁻¹ and 1050 cm⁻¹, specific for groups of compounds such as polyphenols, carbohydrates, fatty acids, and proteins. Statistical data processing revealed a good correlation between the content of flavonoids, betalain, β-carotene, ascorbic acid and polyphenols, the fermented juice having a stable antioxidant activity. Also, principal components analysis showed that there was a negative correlation between the evolution of the concentration of B vitamins and antioxidant activity. Acknowledgment: This study has been founded by the Francophone University Agency, Project Réseau régional dans le domaine de la santé, la nutrition et la sécurité alimentaire (SaIN), No. at Dunarea de Jos University of Galati 21899/ 06.09.2017 and by the Sectorial Operational Programme Human Resources Development of the Romanian Ministry of Education, Research, Youth and Sports trough the Financial Agreement POSDRU/159/1.5/S/132397 ExcelDOC. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bioactive%20compounds" title="bioactive compounds">bioactive compounds</a>, <a href="https://publications.waset.org/abstracts/search?q=fermentation" title=" fermentation"> fermentation</a>, <a href="https://publications.waset.org/abstracts/search?q=synbiotic%20drink%20from%20vegetables" title=" synbiotic drink from vegetables"> synbiotic drink from vegetables</a>, <a href="https://publications.waset.org/abstracts/search?q=stability%20during%20storage" title=" stability during storage"> stability during storage</a> </p> <a href="https://publications.waset.org/abstracts/84997/the-stability-of-vegetable-based-synbiotic-drink-during-storage" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/84997.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">150</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">124</span> Effects of Medium Composition on the Production of Biomass and a Carbohydrate Isomerase by a Novel Strain of Lactobacillus</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=M.%20Miriam%20Hern%C3%A1ndez-Arroyo">M. Miriam Hernández-Arroyo</a>, <a href="https://publications.waset.org/abstracts/search?q=Ivonne%20Caro-Gonzales"> Ivonne Caro-Gonzales</a>, <a href="https://publications.waset.org/abstracts/search?q=Miguel%20%C3%81ngel%20Plascencia-Espinosa"> Miguel Ángel Plascencia-Espinosa</a>, <a href="https://publications.waset.org/abstracts/search?q=Sergio%20R.%20Trejo-Estrada"> Sergio R. Trejo-Estrada</a> </p> <p class="card-text"><strong>Abstract:</strong></p> A large biodiversity of Lactobacillus strains has been detected in traditional foods and beverages from Mexico. A selected strain of Lactobacillus sp - PODI-20, used for the obtained from an artisanal fermented beverage was cultivated in different carbon sources in a complex medium, in order to define which carbon sourced induced more effectively the isomerization of arabinose by cell fractions obtained by fermentation. Four different carbon sources were tested in a medium containing peptone and yeast extract and mineral salts. Glucose, galactose, arabinose, and lactose were tested individually at three different concentrations: 3.5, 6, and 10% w/v. The biomass yield ranged from 1.72 to 17.6 g/L. The cell pellet was processed by mechanical homogenization. Both fractions, the cellular debris, and the lysis supernatant were tested for their ability to isomerize arabinose into ribulose. The highest yield of isomer was 12 % of isomerization in the supernatant fractions; whereas up to 9.3% was obtained by the use of cell debris. The isomerization of arabinose has great significance in the production of lactic acid by fermentation of complex carbohydrate hydrolysates. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=isomerase" title="isomerase">isomerase</a>, <a href="https://publications.waset.org/abstracts/search?q=tagatose" title=" tagatose"> tagatose</a>, <a href="https://publications.waset.org/abstracts/search?q=aguamiel" title=" aguamiel"> aguamiel</a>, <a href="https://publications.waset.org/abstracts/search?q=isomerization" title=" isomerization"> isomerization</a> </p> <a href="https://publications.waset.org/abstracts/17958/effects-of-medium-composition-on-the-production-of-biomass-and-a-carbohydrate-isomerase-by-a-novel-strain-of-lactobacillus" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/17958.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">346</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">123</span> Biological Control of Sclerotium rolfsii, Damping-off Disease on Centella asiatica </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=K.%20Sunitra">K. Sunitra</a>, <a href="https://publications.waset.org/abstracts/search?q=T.%20Srisuda"> T. Srisuda</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Centella asiatica, asiatic pennywort is a medicinal herb plant used widely which held in herbal health care group. The problem of asiatic pennywort production is the outbreak of Sclerotium rolfsii causing a damp-off disease which caused plant stem turn yellowish, finally they begin to die and result in extremely damaging to growers. Therefore, the studies were caried out to control damping off with Trichoderma sp., Bacillus subtilis and fermented banana as compared to the control to suppress with bi-culture under the laboratory condition. It was found that Trichoderma harzianum showed the highest percentage of inbihition, 69.44%. The pot experiments in greenhouse condition showed that chemical had minimum of damping-off (31.54%) and highest yield (1.20 tons/rai) and following by Trichoderma harzianum and Bacillus subtilis treatment. Due to the chemical usage leaving toxic residues on plants and affect the human bodies. Trichoderma harzianum and Bacillus subtilis should be considered as alternatives which have percent of damp-off disease and yields as follows: 45.50 and 43.75%, and 1.12 and 1.09 tons/rai, respectively. These two products are known that they have no health risk for growers and consumers in the future. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Centella%20asiatica" title="Centella asiatica">Centella asiatica</a>, <a href="https://publications.waset.org/abstracts/search?q=Sclerotium%20rolfsii" title=" Sclerotium rolfsii"> Sclerotium rolfsii</a>, <a href="https://publications.waset.org/abstracts/search?q=Trichoderma%20harzianum" title=" Trichoderma harzianum"> Trichoderma harzianum</a>, <a href="https://publications.waset.org/abstracts/search?q=Bacillus%20subtilis" title=" Bacillus subtilis "> Bacillus subtilis </a> </p> <a href="https://publications.waset.org/abstracts/39621/biological-control-of-sclerotium-rolfsii-damping-off-disease-on-centella-asiatica" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/39621.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">303</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">122</span> Antioxidant Properties of Snack Crackers Incorporated with Mahaleb (Prunus mahaleb L.) Powder</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Elif%20Yildiz">Elif Yildiz</a>, <a href="https://publications.waset.org/abstracts/search?q=Gizem%20Gungor"> Gizem Gungor</a>, <a href="https://publications.waset.org/abstracts/search?q=Hatice%20Yilmaz"> Hatice Yilmaz</a>, <a href="https://publications.waset.org/abstracts/search?q=Duygu%20%20Gocmen"> Duygu Gocmen</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Nowadays, consumer demand has been increasing for the healthy and functional food. In this context, some natural products rich in phenolic compounds are also added to cereal based food for health benefits. Natural phenolic compounds have many beneficial bioactivities such as anti-allergic, antiviral, anti-inflammatory and anti-mutagenic activities. It has been found that various plant species contain natural bioactive phytochemicals with antioxidant function. One of these plant species is mahaleb (Prunus mahaleb L). Mahaleb berries with dark blue or red colours have the highest antioxidant capacities among all common fruits and vegetables. The aim of this study was to determine the possibilities of improving the antioxidant properties of novel snack crackers by supplementing with mahaleb (Prunus mahaleb L) powder. For this purpose mahaleb powder were used to replace wheat flour in the snack cracker formulation at two different levels (5%, and 7.5% w/w). As a result, mahaleb supplementation caused an increase in total phenolic contents and antioxidant activities of crackers. It can be say that mahaleb powder can be used as an alternative functional and nutritional ingredient in bakery products. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antioxidant%20activity" title="antioxidant activity">antioxidant activity</a>, <a href="https://publications.waset.org/abstracts/search?q=cracker" title=" cracker"> cracker</a>, <a href="https://publications.waset.org/abstracts/search?q=mahaleb%20%28Prunus%20mahaleb%20L%29" title=" mahaleb (Prunus mahaleb L)"> mahaleb (Prunus mahaleb L)</a>, <a href="https://publications.waset.org/abstracts/search?q=phenolic%20contents" title=" phenolic contents"> phenolic contents</a> </p> <a href="https://publications.waset.org/abstracts/69038/antioxidant-properties-of-snack-crackers-incorporated-with-mahaleb-prunus-mahaleb-l-powder" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/69038.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">264</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">121</span> Influence of Maturation Degree of Arbutus (Arbutus unedo L.) Fruits in Spirit Composition and Quality</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Goreti%20Botelho">Goreti Botelho</a>, <a href="https://publications.waset.org/abstracts/search?q=Filomena%20Gomes"> Filomena Gomes</a>, <a href="https://publications.waset.org/abstracts/search?q=Fernanda%20M.%20Ferreira"> Fernanda M. Ferreira</a>, <a href="https://publications.waset.org/abstracts/search?q=Ilda%20Caldeira"> Ilda Caldeira</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The strawberry tree (Arbutus unedo L.) is a small tree or shrub from botanical Ericaceae family that grows spontaneously nearby the Mediterranean basin and produce edible red fruits. A traditional processed fruit application, in Mediterranean countries, is the production of a spirit (known as aguardente de medronho, in Portugal) obtained from the fermented fruit. The main objective of our study was to contribute to the knowledge about the influence of the degree of maturation of fruits in the volatile composition and quality of arbutus spirit. The major volatiles in the three distillates fractions (head, heart and tail) obtained from fermentation of two different fruit maturation levels were quantified by GC-FID analysis and ANOVA one-way was performed. Additionally, the total antioxidant capacity and total phenolic compounds of both arbutus fruit spirits were determined, by ABTS and Folin-Ciocalteau method, respectively. The methanol concentration is superior (1022.39 g/hL a.a.) in the spirit made from fruits with highest total soluble solids, which is a value above the legal limit (1000 g/hL a.a.). Overall, our study emphasizes, for the first time, the influence of maturation degree of arbutus fruits in the spirit volatile composition and quality. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=arbutus%20fruit" title="arbutus fruit">arbutus fruit</a>, <a href="https://publications.waset.org/abstracts/search?q=maturation" title=" maturation"> maturation</a>, <a href="https://publications.waset.org/abstracts/search?q=quality" title=" quality"> quality</a>, <a href="https://publications.waset.org/abstracts/search?q=spirit" title=" spirit"> spirit</a> </p> <a href="https://publications.waset.org/abstracts/25722/influence-of-maturation-degree-of-arbutus-arbutus-unedo-l-fruits-in-spirit-composition-and-quality" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/25722.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">381</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">120</span> Assessment of Cassava Varieties in Ecuador for the Production of Lactic Acid From Starch by-Products</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Pedro%20Maldonado-Alvarado">Pedro Maldonado-Alvarado</a> </p> <p class="card-text"><strong>Abstract:</strong></p> An important cassava quality production was detected in Ecuador. However, in this country, few products with low adding-value are produced from the tuber and none from cassava by-products. To our best knowledge, lactic acid was produced from Ecuadorian cassava bagasse starch in a biotechnological way. The objective of this contribution was to study the influence of the fermentation variables (pH and agitation) on the lactic acid production of Ecuadorian cassava varieties from bagasse starch. Enzymatic hydrolysis of cassava bagasse starch for INIAP 650 and INIAP 651 varieties spread in Ecuador was performed using α-amylase and amyloglucosidase. Then, glucose was fermented by Lactobacillus leichmannii strains in different conditions of agitation (0 and 150 rpm) and pH (4.5, 5.0, and 5.5). Significant differences in ash, fibre, protein, lipids, and amylose were found in cassava bagasse starch of INIAP 650 and INIAP 651 with 1.4 and 1.3%, 4.3 and 6%, 1.2 and 2.1%, 1.9 and 1.5%, and 24.3 and 26.5%, respectively. The determination of lactic acid was performed by potentiometric and FTIR analysis. Conversions of cassava bagasse to reduced sugars were 71.7 and 85.1% for INIAP 650 and INIAP 651, respectively. The best lactic acid concentrations were 27.6 and 33.5 g/L, obtained at agitation 150 rpm and pH 5.5 for INIAP 650 and INIAP 651. Qualitative analysis conducted by FTIR spectrophotometry confirmed the presence of lactic acid in the reacted products. This investigation could contribute to the valorisation of residues from promising cassava varieties in Ecuador and hence to increase the development of this country. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bagasse%20starch" title="bagasse starch">bagasse starch</a>, <a href="https://publications.waset.org/abstracts/search?q=cassava" title=" cassava"> cassava</a>, <a href="https://publications.waset.org/abstracts/search?q=Ecuador" title=" Ecuador"> Ecuador</a>, <a href="https://publications.waset.org/abstracts/search?q=fermentation" title=" fermentation"> fermentation</a>, <a href="https://publications.waset.org/abstracts/search?q=lactic%20acid" title=" lactic acid"> lactic acid</a> </p> <a href="https://publications.waset.org/abstracts/136271/assessment-of-cassava-varieties-in-ecuador-for-the-production-of-lactic-acid-from-starch-by-products" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/136271.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">193</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">119</span> Efficacy of Microbial Metabolites Obtained from Saccharomyces cerevisiae as Supplement for Quality Milk Production in Dairy Cows</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sajjad%20ur%20Rahman">Sajjad ur Rahman</a>, <a href="https://publications.waset.org/abstracts/search?q=Mariam%20Azam"> Mariam Azam</a>, <a href="https://publications.waset.org/abstracts/search?q=Mukarram%20Bashir"> Mukarram Bashir</a>, <a href="https://publications.waset.org/abstracts/search?q=Seemal%20Javaid"> Seemal Javaid</a>, <a href="https://publications.waset.org/abstracts/search?q=Aoun%20Muhammad"> Aoun Muhammad</a>, <a href="https://publications.waset.org/abstracts/search?q=Muhammad%20Tahir"> Muhammad Tahir</a>, <a href="https://publications.waset.org/abstracts/search?q=Jawad"> Jawad</a>, <a href="https://publications.waset.org/abstracts/search?q=Hannan%20Khan"> Hannan Khan</a>, <a href="https://publications.waset.org/abstracts/search?q=Muhammad%20Zohaib"> Muhammad Zohaib</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Partially fermented soya hulls and wheat bran through Saccharomyces cerevisiae (DL-22 S/N) substantiated as a natural source for quality milk production. Saccharomyces cerevisiae (DL-22 S/N) were grown under in-vivo conditions and processed through two-step fermentation with substrates. The extra pure metabolites (XPM) were dried and processed for maintaining 1mm mesh size particles for supplementation of pelleted feed. Two groups of a cow (Holstein Friesian) having 8 animals of similar age and lactation were given the experimental concentrates. Group A was fed daily with 12gm of XPM and 22% protein-pelleted feed, while Group B was provided with no metabolites in their feed. In thirty-nine days of trial, improvement in the overall health, body score, milk protein, milk fat, ash, and solid not fat (SNF), yield, and incidence rate of mastitis was observed. The collected data revealed an improvement in milk production of 2.02 liter/h/d. However, a reduction (3.75%) in the milk fats and an increase in the milk SNF was around 0.58%. The ash content ranged between 6.4-7.5%. The incidence of mastitis was reduced to less than 2%. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=microbial%20metabolites" title="microbial metabolites">microbial metabolites</a>, <a href="https://publications.waset.org/abstracts/search?q=Saccharomyces%20cerevisiae" title=" Saccharomyces cerevisiae"> Saccharomyces cerevisiae</a>, <a href="https://publications.waset.org/abstracts/search?q=milk%20production" title=" milk production"> milk production</a>, <a href="https://publications.waset.org/abstracts/search?q=fermentation" title=" fermentation"> fermentation</a>, <a href="https://publications.waset.org/abstracts/search?q=post-biotic%20metabolites" title=" post-biotic metabolites"> post-biotic metabolites</a>, <a href="https://publications.waset.org/abstracts/search?q=immunity" title=" immunity"> immunity</a> </p> <a href="https://publications.waset.org/abstracts/165949/efficacy-of-microbial-metabolites-obtained-from-saccharomyces-cerevisiae-as-supplement-for-quality-milk-production-in-dairy-cows" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/165949.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">118</span> The Use of Waste Fibers as Reinforcement in Biopolymer Green Composites</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Dalila%20Hammiche">Dalila Hammiche</a>, <a href="https://publications.waset.org/abstracts/search?q=Lisa%20Klaai"> Lisa Klaai</a>, <a href="https://publications.waset.org/abstracts/search?q=Amar%20Boukerrou"> Amar Boukerrou</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Following this trend, natural fiber reinforcements have been gaining importance in the composites sector. The effectiveness of natural fiber–reinforced PLA composite as an alternative material to substitute the non-renewable petroleum-based materials has been examined by researchers. In this study, we investigated the physicochemical, particle size and distribution, and thermal behavior of prickly pear seed flour (PPSF). Then, composites were manufactured with 20% in PPSF. Thermal, morphological, and mechanical properties have been studied, and water absorption tests as well. The characterization of this fiber has shown that cellulose is the majority constituent (30%), followed by hemicellulose (27%). To improve the fiber-matrix adhesion, the PPS was chemically treated with alkali treatment. The addition of PPSF decreases the thermal properties, and the study of the mechanical properties showed that the increase in the fiber content from 0 to 20% increased Young’s modulus. According to the results, the mechanical and thermal behaviors of composites are improved after fiber treatment. However, there is an increase in water absorption of composites compared to the PLA matrix. The moisture sensitivity of natural fiber composites limits their use in structural applications. Degradation of the fiber-matrix interface is likely to occur when the material is subjected to variable moisture conditions. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=biopolymer" title="biopolymer">biopolymer</a>, <a href="https://publications.waset.org/abstracts/search?q=composites" title=" composites"> composites</a>, <a href="https://publications.waset.org/abstracts/search?q=alcali%20treatment" title=" alcali treatment"> alcali treatment</a>, <a href="https://publications.waset.org/abstracts/search?q=mechanical%20properties" title=" mechanical properties"> mechanical properties</a> </p> <a href="https://publications.waset.org/abstracts/152181/the-use-of-waste-fibers-as-reinforcement-in-biopolymer-green-composites" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/152181.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">127</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">117</span> Analysis of Histamine Content in Selected Food Products from the Serbian Market</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Brizita%20Djordjevic">Brizita Djordjevic</a>, <a href="https://publications.waset.org/abstracts/search?q=Bojana%20Vidovic"> Bojana Vidovic</a>, <a href="https://publications.waset.org/abstracts/search?q=Milica%20Zrnic"> Milica Zrnic</a>, <a href="https://publications.waset.org/abstracts/search?q=Uros%20Cakar"> Uros Cakar</a>, <a href="https://publications.waset.org/abstracts/search?q=Ivan%20Stankovic"> Ivan Stankovic</a>, <a href="https://publications.waset.org/abstracts/search?q=Davor%20Korcok"> Davor Korcok</a>, <a href="https://publications.waset.org/abstracts/search?q=Sladjana%20Sobajic"> Sladjana Sobajic</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Histamine is a biogenic amine, which is formed by enzymatic decarboxylation from the amino acid histidine. It can be found in foods such as fish and fish products, meat and fermented meat products, cheese, wine and beer. The presence of histamine in these foods can indicate microbiological spoilage or poor manufacturing processes. The consumption of food containing large amounts of histamine can have toxicological consequences. In 62 food products (31 canned fish products, 19 wines and 12 cheeses) from the market of Serbia the content of histamine was determined using enzyme-linked immunosorbent assay (ELISA) test kit according to the manufacturer's instructions (Immunolab GmbH, Kassel, Germany). The detection limits of this assay were 20 µg/kg for fish and cheese and 4 µg/L for wine. The concentration of histamine varied between 0.16-207 mg/kg in canned fish products, 0.03-1.47 mg/kg in cheeses and 0.01- 0.18 mg/L in wines. In all analyzed canned fish products the results obtained for the histamine were below the limits set by European and national legislation, so they can be considered acceptable and safe for the health consumers. The levels of histamine in analyzed cheeses and wines were very low and did not pose safety concerns. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cheese" title="cheese">cheese</a>, <a href="https://publications.waset.org/abstracts/search?q=enzyme-linked%20immunosorbent%20assay" title=" enzyme-linked immunosorbent assay"> enzyme-linked immunosorbent assay</a>, <a href="https://publications.waset.org/abstracts/search?q=histamine" title=" histamine"> histamine</a>, <a href="https://publications.waset.org/abstracts/search?q=fish%20products" title=" fish products"> fish products</a>, <a href="https://publications.waset.org/abstracts/search?q=wine" title=" wine"> wine</a> </p> <a href="https://publications.waset.org/abstracts/13046/analysis-of-histamine-content-in-selected-food-products-from-the-serbian-market" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/13046.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">445</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">116</span> Preharvest and Postharvest Factors Influencing Resveratrol, Myricetin and Quercetin Content of Wine</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mariam%20Khomasuridze">Mariam Khomasuridze</a>, <a href="https://publications.waset.org/abstracts/search?q=Nino%20Chkhartishvili"> Nino Chkhartishvili</a>, <a href="https://publications.waset.org/abstracts/search?q=Irma%20Chanturia"> Irma Chanturia</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The influence of preharvest and postharvest factors on resveratrol, myricetin and quercetin content of wine was studied during the experiment. The content of cis and trans resveratrol, myricetin and quercetin were analyzed by HPLC. In frame of experiment, the various factors affecting on wine composition were researched: variety, climate, viticulture practices, grape maturity, harvesting methods and wine making techniques. The results have shown that varietal potential and amount of yield play the most important role in formation of antioxidant compounds. Based on achieved results, the usage of medium roast oak chips protects resveratrol, myricetin, and quercetin from coagulation and precipitation. Compared to the control samples, the wines, produced by addition of oak chips were approximately four times richer with these antioxidant compounds. The retention of resveratrol was lowered with 45 % in wines, producing in Qvevri by Georgian traditional technology without controlling temperature during fermentation. The opposite effects in case of myricetin, quercetin and total phenolics content were determined. Their concentrations were higher with 56-78%, then in the fermented tank at 22 -25 °C. As the result of the experiment, the optimal technology scheme of wine was worked out, reached by biologically active compounds: resveratrol, myricetin, and quercetin. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=resveratrol" title="resveratrol">resveratrol</a>, <a href="https://publications.waset.org/abstracts/search?q=miricetin" title=" miricetin"> miricetin</a>, <a href="https://publications.waset.org/abstracts/search?q=quercetin" title=" quercetin"> quercetin</a>, <a href="https://publications.waset.org/abstracts/search?q=wine" title=" wine"> wine</a> </p> <a href="https://publications.waset.org/abstracts/76391/preharvest-and-postharvest-factors-influencing-resveratrol-myricetin-and-quercetin-content-of-wine" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/76391.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">185</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">115</span> Optimization of Cacao Fermentation in Davao Philippines Using Sustainable Method</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ian%20Marc%20G.%20Cabugsa">Ian Marc G. Cabugsa</a>, <a href="https://publications.waset.org/abstracts/search?q=Kim%20Ryan%20Won"> Kim Ryan Won</a>, <a href="https://publications.waset.org/abstracts/search?q=Kareem%20Mamac"> Kareem Mamac</a>, <a href="https://publications.waset.org/abstracts/search?q=Manuel%20Dee"> Manuel Dee</a>, <a href="https://publications.waset.org/abstracts/search?q=Merlita%20Garcia"> Merlita Garcia</a> </p> <p class="card-text"><strong>Abstract:</strong></p> An optimized cacao fermentation technique was developed for the cacao farmers of Davao City Philippines. Cacao samples with weights ranging from 150-250 kilograms were collected from various cacao farms in Davao City and Zamboanga City Philippines. Different fermentation techniques were used starting with design of the sweat box, prefermentation conditionings, number of days for fermentation and number of turns. As the beans are being fermented, its temperature was regularly monitored using a digital thermometer. The resultant cacao beans were assessed using physical and chemical means. For the physical assessment, the bean cut test, bean count tests, and sensory test were used. Quantification of theobromine, caffeine, and antioxidants in the form of equivalent quercetin was used for chemical assessment. Both the theobromine and caffeine were analyzed using HPLC method while the antioxidant was analyzed spectrometrically. To come up with the best fermentation procedure, the different assessment were given priority coefficients wherein the physical tests – taste test, cut, and bean count tests were given priority over the results of the chemical test. The result of the study was an optimized fermentation protocol that is readily adaptable and transferable to any cacao cooperatives or groups in Mindanao or even Philippines as a whole. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cacao" title="cacao">cacao</a>, <a href="https://publications.waset.org/abstracts/search?q=fermentation" title=" fermentation"> fermentation</a>, <a href="https://publications.waset.org/abstracts/search?q=HPLC" title=" HPLC"> HPLC</a>, <a href="https://publications.waset.org/abstracts/search?q=optimization" title=" optimization"> optimization</a>, <a href="https://publications.waset.org/abstracts/search?q=Philippines" title=" Philippines"> Philippines</a> </p> <a href="https://publications.waset.org/abstracts/64839/optimization-of-cacao-fermentation-in-davao-philippines-using-sustainable-method" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/64839.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">452</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">114</span> Kluyveromyces marxianus ABB S8 as Yeast-Based Technology to Manufacture Low FODMAP Baking Good</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jordi%20Cu%C3%B1%C3%A9">Jordi Cuñé</a>, <a href="https://publications.waset.org/abstracts/search?q=Carlos%20de%20Lecea"> Carlos de Lecea</a>, <a href="https://publications.waset.org/abstracts/search?q=Laia%20Marti"> Laia Marti</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Small molecules known as fermentable oligo-, di-, and monosaccharides and polyols (FODMAPs) are quickly fermented in the large intestine after being poorly absorbed in the small intestine. There is proof that individuals suffering from functional gastrointestinal disorders, like irritable bowel syndrome (IBS), observe an improvement while following a diet low in FODMAPs. Because wheat has a relatively high fructan content, it is a key source of FODMAPs in our diet. A yeast-based method was created in this study to lower the amounts of FODMAP in (whole wheat) bread. In contrast to fermentation by regular baker yeast, the combination of Kluyveromyces marxianus ABB S7 with Saccharomyces cerevisiae allowed a reduction of fructan content by 60% without implying the appearance of other substrates categorized as FODMAP (excess fructose or polyols). The final FODMAP content in the developed whole wheat bread would allow its classification as a safe product for sensitive people, according to international consensus. Cocultures of S. cerevisiae and K. marxianus were established in order to ensure sufficient CO₂ generation; larger quantities of gas were produced due to the strains' synergistic relationship. Thus, this method works well for lowering the levels of FODMAPs in bread. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Kluyveromyces%20marxianus" title="Kluyveromyces marxianus">Kluyveromyces marxianus</a>, <a href="https://publications.waset.org/abstracts/search?q=bakery" title=" bakery"> bakery</a>, <a href="https://publications.waset.org/abstracts/search?q=bread" title=" bread"> bread</a>, <a href="https://publications.waset.org/abstracts/search?q=FODMAP" title=" FODMAP"> FODMAP</a>, <a href="https://publications.waset.org/abstracts/search?q=IBS" title=" IBS"> IBS</a>, <a href="https://publications.waset.org/abstracts/search?q=functional%20gastro%20intestinal%20disorders" title=" functional gastro intestinal disorders"> functional gastro intestinal disorders</a> </p> <a href="https://publications.waset.org/abstracts/182951/kluyveromyces-marxianus-abb-s8-as-yeast-based-technology-to-manufacture-low-fodmap-baking-good" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/182951.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">48</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">113</span> Production of Gluten-Free Bread Using Emulsifying Salts and Rennet Casein</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=A.%20Morina">A. Morina</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20%C3%96.%20Muti"> S. Ö. Muti</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20%C3%96zt%C3%BCrk"> M. Öztürk</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Celiac disease is a chronic intestinal disease observed in individuals with gluten intolerance. In this study, our aim was to create a protein matrix to mimic the functional properties of gluten. For this purpose, rennet casein and four emulsifying salts (disodium phosphate (DSP), tetrasodium pyrophosphate (TSPP), sodium acid pyrophosphate (SAPP), and sodium hexametaphosphate (SHMP)) were investigated in gluten-free bread manufacture. Compositional, textural, and visual properties of the gluten-free bread dough and gluten-free breads were investigated by a two–level factorial experimental design with two-star points (α = 1.414) and two replicates of the center point. Manufacturing gluten-free bread with rennet casein and SHMP significantly increased the bread volume (P < 0.0001, R² = 97.8). In general, utilization of rennet casein with DSP and SAPP increased bread hardness while no difference was observed in samples manufactured with TSPP and SHMP. Except for TSPP, bread color was improved by the utilization of rennet casein and DSP, SAPP, and SHMP combinations. In conclusion, it is possible to manufacture gluten-free bread with acceptable texture and color by rennet casein and SHMP. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=celiac%20disease" title="celiac disease">celiac disease</a>, <a href="https://publications.waset.org/abstracts/search?q=gluten-free%20bread" title=" gluten-free bread"> gluten-free bread</a>, <a href="https://publications.waset.org/abstracts/search?q=emulsified%20salts" title=" emulsified salts"> emulsified salts</a>, <a href="https://publications.waset.org/abstracts/search?q=rennet%20casein" title=" rennet casein"> rennet casein</a>, <a href="https://publications.waset.org/abstracts/search?q=rice%20flour" title=" rice flour"> rice flour</a> </p> <a href="https://publications.waset.org/abstracts/147585/production-of-gluten-free-bread-using-emulsifying-salts-and-rennet-casein" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/147585.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">167</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">112</span> Plasma Lipid Profiles and Atherogenic Indices of Rats Fed Raw and Processed Jack Fruit (Artocarpus heterophyllus) Seeds Diets at Different Concentrations</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=O.%20E.%20Okafor">O. E. Okafor</a>, <a href="https://publications.waset.org/abstracts/search?q=L.%20U.%20S.%20Ezeanyika"> L. U. S. Ezeanyika</a>, <a href="https://publications.waset.org/abstracts/search?q=C.%20G.%20Nkwonta"> C. G. Nkwonta</a>, <a href="https://publications.waset.org/abstracts/search?q=C.%20J.%20Okonkwo"> C. J. Okonkwo</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The effect of processing on plasma lipid profile and atherogenic indices of rats fed Artocarpus heterophyllus seed diets at different concentrations were investigated. Fifty five rats were used for this study, they were divided into eleven groups of five rats each (one control group and ten test groups), the test groups were fed raw, boiled, roasted, fermented, and soaked diets at 10 % and 40% concentrations. The study lasted for thirty five days. The diets led to significant decrease (p < 0.05) in plasma cholesterol and triacylglycerol of rats fed 10% and 40% concentrations of the diets, and a significant increase (p < 0.05) in high density lipoprotein (HDL) levels at 40% concentrations of the test diets. The diets also produced decrease in low density lipoprotein (LDL), very low density lipoprotein (VLDL), cardiac risk ratio (CRR), atherogenic index of plasma (AIP) and atherogenic coefficient (AC) at 40% concentrations except the soaked group that showed slight elevation of LDL, CRR, AC and AIP at 40% concentration. Artocarpus heterophyllus seeds could be beneficial to health because of its ability to increase plasma HDL and reduce plasma LDL, VLDL, cholesterol, triglycerides and atherogenic indices at higher diet concentration. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=artocarpus%20heterophyllus" title="artocarpus heterophyllus">artocarpus heterophyllus</a>, <a href="https://publications.waset.org/abstracts/search?q=atherogenic%20indices" title=" atherogenic indices"> atherogenic indices</a>, <a href="https://publications.waset.org/abstracts/search?q=concentrations" title=" concentrations"> concentrations</a>, <a href="https://publications.waset.org/abstracts/search?q=lipid%20profile" title=" lipid profile"> lipid profile</a> </p> <a href="https://publications.waset.org/abstracts/34417/plasma-lipid-profiles-and-atherogenic-indices-of-rats-fed-raw-and-processed-jack-fruit-artocarpus-heterophyllus-seeds-diets-at-different-concentrations" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/34417.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">302</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">111</span> Repellent Activity of Nanoemulsion Essential Oil of Eucalyptus Globulus Labill on Ephestia kuehniella (Lepidoptera: Pyralidae)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Lena%20Emamjomeh">Lena Emamjomeh</a>, <a href="https://publications.waset.org/abstracts/search?q=Sohrab%20Imani"> Sohrab Imani</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Nowadays, the use of encapsulation technology of pesticides causes an increase in the efficiency and controlled release of these substances. Controlled release by nanoencapsulated formulations allows the essential oil to be used more effectively over a given time interval, suitability to the mode of application and minimization of environmental damage. The essential oil from Eucalyptus globulus exhibited an average yield of 1.19% and presented 1,8-cineol (59.08%) as the major component. Nanoemulsion essential oil was carried out by the method of gum - maltodextrin using homogenization and morphology and size were determined by TEM. Several concentrations were prepared, and then third instar larvae of E.kuehniella were introduced into each treatment. Then, repellent activity was determined after 1, 3 and 24 h from commencement. This study reveals that at a concentration of 1.5 ppm, the nanoemulsion of E. globulus essential oil on the flour disc was shown here to possess more repellent activity (85%) than E.kuehniella compared to natural essential oil (5%) before formulation after 24h. The repellent activity varied with application method concentrations and exposure time. The results showed higher repellent rates in nanoemulsion than in essential oil due to controlled-release formulations allowing smaller quantities of essential oil to be used more effectively over a given time interval. Findings led to the conclusion that encapsulated technology of essential oils can enhance their control release and persistence under controlled conditions. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=nanoemulsion" title="nanoemulsion">nanoemulsion</a>, <a href="https://publications.waset.org/abstracts/search?q=eucalyptus%20globulus" title=" eucalyptus globulus"> eucalyptus globulus</a>, <a href="https://publications.waset.org/abstracts/search?q=ephestia%20kuehniella" title=" ephestia kuehniella"> ephestia kuehniella</a>, <a href="https://publications.waset.org/abstracts/search?q=TEM" title=" TEM"> TEM</a> </p> <a href="https://publications.waset.org/abstracts/186062/repellent-activity-of-nanoemulsion-essential-oil-of-eucalyptus-globulus-labill-on-ephestia-kuehniella-lepidoptera-pyralidae" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/186062.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">49</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">110</span> Laying Hens' Feed Fortified with Pectin, Xanthan Gum and Guar Gum Aims to Reduce the Cholesterol in Muscle and Egg Yolk</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Novia%20Dwi%20Prabandari">Novia Dwi Prabandari</a>, <a href="https://publications.waset.org/abstracts/search?q=Diah%20Ayu%20Asmarani"> Diah Ayu Asmarani</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Soluble fiber can accelerate the metabolism of cholesterol. Pectin and gum has been used in the form of substance additive for material stabilizer and emulsifier. Pectin supplementation in laying hens can decimate the cholesterol content in egg yolk and muscle. Therefore, this laying hens’ feed is regular feed chickens enriched with soluble fiber (Pectin, Xanthan gum, and Guar gum) to produce eggs and muscle with lower cholesterol than usual.The ingredients are mixed in the ratio of concentrate 45%, corn flour 25%, soybean meal 20%, and extract of soluble fiber 10%. Once all the ingredients are mixed and then evaporated with temperature < 80 °C. Then put in the grinding machine resulting in a circular shape with holes 2-3 mm in diameter, after it dried up the water content in the feed is less than 14%. Eggs from laying hen with soluble fiber fortification feed intake will have lower cholesterol levels in eggs than regular feed. So even with the cholesterol content in the muscle, it is because chicken feed fortified with soluble fiber will accelerate the metabolism of cholesterol and cause cholesterol deposits in the chicken less. The use of this kind of laying hens feed is produce eggs with high protein content can be consumed more for people who have hypercholesterolemia. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=pectin" title="pectin">pectin</a>, <a href="https://publications.waset.org/abstracts/search?q=xanthan%20gum" title=" xanthan gum"> xanthan gum</a>, <a href="https://publications.waset.org/abstracts/search?q=guar%20gum" title=" guar gum"> guar gum</a>, <a href="https://publications.waset.org/abstracts/search?q=laying%20hen" title=" laying hen"> laying hen</a>, <a href="https://publications.waset.org/abstracts/search?q=cholesterol" title=" cholesterol"> cholesterol</a> </p> <a href="https://publications.waset.org/abstracts/29483/laying-hens-feed-fortified-with-pectin-xanthan-gum-and-guar-gum-aims-to-reduce-the-cholesterol-in-muscle-and-egg-yolk" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/29483.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">444</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">109</span> Transmission of Food Wisdom for Salaya Community</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Supranee%20Wattanasin">Supranee Wattanasin</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The objectives of this research are to find and collect the knowledge in order to transmit the food wisdom of Salaya community. The research is qualitative tool to gather the data. Phase 1: Collect and analyze related literature review on food wisdom including documents about Salaya community to have a clear picture on Salaya community context. Phase 2: Conduct an action research, stage a people forum to exchange knowledge in food wisdom of Salaya community. Learning stage on cooking, types, and benefits of the food wisdom of Salaya community were also set up, as well as a people forum to find ways to transmit and add value to the food wisdom of Salaya community. The result shows that Salaya old market community was once a marketplace located by Mahasawat canal. The old market had become sluggish due to growing development of land transportation. This had affected the ways of food consumption. Residents in the community chose 3 menus that represent the community’s unique food: chicken green curry, desserts in syrup and Khanom Sai-Sai (steamed flour with coconut filling). The researcher had the local residents train the team on how to make these meals. It was found that people in the community transmit the wisdom to the next generation by teaching and telling from parents to children. ‘Learning through the back door’ is one of the learning methods that the community used and still does. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=transmission" title="transmission">transmission</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20wisdom" title=" food wisdom"> food wisdom</a>, <a href="https://publications.waset.org/abstracts/search?q=Salaya" title=" Salaya"> Salaya</a>, <a href="https://publications.waset.org/abstracts/search?q=cooking" title=" cooking"> cooking</a> </p> <a href="https://publications.waset.org/abstracts/9778/transmission-of-food-wisdom-for-salaya-community" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/9778.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">399</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">108</span> Rheological Properties and Consumer Acceptability of Supplemented with Flaxseed</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=A.%20Albaridi%20Najla">A. Albaridi Najla </a> </p> <p class="card-text"><strong>Abstract:</strong></p> Flaxseed (Linum usitatissimum) is well known to have beneficial effect on health. The seeds are rich in protein, α-linolenic fatty acid and dietary fiber. Bakery products are important part of our daily meals. Functional food recently received considerable attention among consumers. The increase in bread daily consumption leads to the production of breads with functional ingredients such as flaxseed The aim of this Study was to improve the nutritional value of bread by adding flaxseed flour and assessing the effect of adding 0, 5, 10 and 15% flaxseed on whole wheat bread rheological and sensorial properties. The total consumer's acceptability of the flaxseed bread was assessed. Dough characteristics were determined using Farinograph (C.W. Brabender® Instruments, Inc). The result shows no change was observed in water absorption between the stander dough (without flaxseed) and the bread with flaxseed (67%). An Increase in the peak time and dough stickiness was observed with the increase in flaxseed level. Further, breads were evaluated for sensory parameters, colour and texture. High flaxseed level increased the bread crumb softness. Bread with 5% flaxseed was optimized for total sensory evaluation. Overall, flaxseed bread produced in this study was highly acceptable for daily consumption as a functional foods with a potentially health benefits. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bread" title="bread">bread</a>, <a href="https://publications.waset.org/abstracts/search?q=flaxseed" title=" flaxseed"> flaxseed</a>, <a href="https://publications.waset.org/abstracts/search?q=rheological%20properties" title=" rheological properties"> rheological properties</a>, <a href="https://publications.waset.org/abstracts/search?q=whole-wheat%20bread" title=" whole-wheat bread"> whole-wheat bread</a> </p> <a href="https://publications.waset.org/abstracts/29883/rheological-properties-and-consumer-acceptability-of-supplemented-with-flaxseed" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/29883.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">435</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">107</span> Grains of Winter Wheat Spelt (Triticum spelta L.) for Save Food Production</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=D.%20Jablonskyt%C4%97-Ra%C5%A1%C4%8D%C4%97">D. Jablonskytė-Raščė</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20Mankevi%C4%8Dien%C4%97"> A. Mankevičienė</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20Supronien%C4%97"> S. Supronienė</a>, <a href="https://publications.waset.org/abstracts/search?q=I.%20Kerien%C4%97"> I. Kerienė</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20Maik%C5%A1t%C4%97nien%C4%97"> S. Maikštėnienė</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20Bliznikas"> S. Bliznikas</a>, <a href="https://publications.waset.org/abstracts/search?q=R.%20%C4%8Cesnulevi%C4%8Dien%C4%97"> R. Česnulevičienė</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Organic farming does not allow the use of conventional mineral fertilizers and crop protection products. As a result, in our experiments we chose to grow different species of cereals and to see how cereal species affects mycotoxin accumulation. From the phytopathological and entomological viewpoint, the glumes of spelt grain perform a positive role since they protect grain from the infection of pathogenic microorganisms. On the background of the above-mentioned infection, there were more Fusarium–affected grains of spelt than of common wheat. It can be assumed that spelt is more susceptible to the Fusarium fungi infection than common wheat. This study describes the occurrence of DON, ZEA and T2/HT2 toxin in a survey of spelt and common wheat and their bran as well as flour. The analysis was conducted using the enzyme-linked immunosorbent assay (ELISA) method. The concentrations of DON, ZEA, and T2/HT2 in Triticum spelta and Triticum aestivum are influenced by species, cereal type and year interaction. The highest concentration of mycotoxin was found in spelt grain with glumes. The obtained results indicate the significantly higher concentrations of Fusarium toxins in glumes than in dehulled grain which implicate the possible protective effect of spelt wheat glumes. The lowest DON, ZEA, and T2/HT2 concentration was determined in spelt grain without glumes. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Fusarium%20mycotoxins" title="Fusarium mycotoxins">Fusarium mycotoxins</a>, <a href="https://publications.waset.org/abstracts/search?q=organic%20farming" title=" organic farming"> organic farming</a>, <a href="https://publications.waset.org/abstracts/search?q=spelt" title=" spelt"> spelt</a> </p> <a href="https://publications.waset.org/abstracts/26714/grains-of-winter-wheat-spelt-triticum-spelta-l-for-save-food-production" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/26714.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">313</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">106</span> Co-Existence of Thai Muslim People and Other in an Ancient Community Located in the Heart of Bangkok: The Case Study of Petchaburi 7 Community</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Saowapa%20Phaithayawat">Saowapa Phaithayawat</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The objectives of the study are the following: 1) To study the way of life in terms of one hundred years co-existence of the Muslim and local community in this area 2) To analyze factors affect to this community with happy co-existence. The study requires quantitative research to study a history together with the study of humanity. The result of this study showed that the area of Petchburi 7 community is an ancient area which has owned by the Muslim for almost 100 years. There is a sanctuary as the center of unity. Later Bangkok becomes more developed and provides more infrastructures like the motorway and other transportation: however, the owners of lands in this community still keep their lands and build many buildings to run the business. With this purpose, there are many non-Muslim people come to live here with co-existence. Not only do they convenient to work but also easy to transport by sky train. There are factors that make them live harmonious as following: 1) All Muslims in this area are strict to follow their rules and allocate their community for business. 2) All people, who come and live here, are middle-aged and working men and women. They rent rooms closed to their work. 3) There are Muslim food and desserts, especially Roti, the popular fried flour, and local Chachak, tea originated from the south of Thailand. All these food and deserts are famous for working men and women to home and join after work 4) All Muslim in this area are independent to lead their own lives although a society changes rapidly. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=co-existence" title="co-existence">co-existence</a>, <a href="https://publications.waset.org/abstracts/search?q=Muslims" title=" Muslims"> Muslims</a>, <a href="https://publications.waset.org/abstracts/search?q=other%20group%20of%20people" title=" other group of people"> other group of people</a>, <a href="https://publications.waset.org/abstracts/search?q=the%20ancient%20community" title=" the ancient community"> the ancient community</a>, <a href="https://publications.waset.org/abstracts/search?q=social%20sciences" title=" social sciences"> social sciences</a> </p> <a href="https://publications.waset.org/abstracts/19013/co-existence-of-thai-muslim-people-and-other-in-an-ancient-community-located-in-the-heart-of-bangkok-the-case-study-of-petchaburi-7-community" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/19013.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">339</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">105</span> Effect of Different Processing Methods on the Proximate, Functional, Sensory, and Nutritional Properties of Weaning Foods Formulated from Maize (Zea mays) and Soybean (Glycine max) Flour Blends</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=C.%20O.%20Agu">C. O. Agu</a>, <a href="https://publications.waset.org/abstracts/search?q=C.%20C.%20Okafor"> C. C. Okafor</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Maize and soybean flours were produced using different methods of processing which include fermentation (FWF), roasting (RWF) and malting (MWF). Products from the different methods were mixed in the ratio 60:40 maize/soybean, respectively. These composites mixed with other ingredients such as sugar, vegetable oil, vanilla flavour and vitamin mix were analyzed for proximate composition, physical/functional, sensory and nutritional properties. The results for the protein content ranged between 6.25% and 16.65% with sample RWF having the highest value. Crude fibre values ranged from 3.72 to 10.0%, carbohydrate from 58.98% to 64.2%, ash from 1.27 to 2.45%. Physical and functional properties such as bulk density, wettability, gelation capacity have values between 0.74 and 0.76g/ml, 20.33 and 46.33 min and 0.73 to 0.93g/ml, respectively. On the sensory quality colour, flavour, taste, texture and general acceptability were determined. In terms of colour and flavour there was no significant difference (P < 0.05) while the values for taste ranged between 4.89 and 7.1 l, texture 5.50 to 8.38 and general acceptability 6.09 and 7.89. Nutritionally there is no significant difference (P < 0.05) between sample RWF and the control in all parameters considered. Samples FWF and MWF showed significantly (P < 0.5) lower values in all parameters determined. In the light of the above findings, roasting method is highly recommend in the production of weaning foods. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=fermentation" title="fermentation">fermentation</a>, <a href="https://publications.waset.org/abstracts/search?q=malting" title=" malting"> malting</a>, <a href="https://publications.waset.org/abstracts/search?q=ratio" title=" ratio"> ratio</a>, <a href="https://publications.waset.org/abstracts/search?q=roasting" title=" roasting"> roasting</a>, <a href="https://publications.waset.org/abstracts/search?q=wettability" title=" wettability"> wettability</a> </p> <a href="https://publications.waset.org/abstracts/5626/effect-of-different-processing-methods-on-the-proximate-functional-sensory-and-nutritional-properties-of-weaning-foods-formulated-from-maize-zea-mays-and-soybean-glycine-max-flour-blends" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/5626.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">304</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">104</span> Nutraceutical Characterization of Optimized Shatavari Asparagus racemosus Willd (Asparagaceae) Low Alcohol Nutra Beverage</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Divya%20Choudhary">Divya Choudhary</a>, <a href="https://publications.waset.org/abstracts/search?q=Hariprasad%20P."> Hariprasad P.</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20N.%20Naik"> S. N. Naik</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study examines a low-alcohol nutra-beverage made with shatavari, a plant commonly used in traditional medicine. During fermentation, the addition of a specific strain of yeast affected the beverage's properties, including its pH level, yeast count, ethanol content, and antioxidant, phenolic, and flavonoid levels. We also analyzed the beverage's storage and shelf life. Despite its bitter taste, the low alcohol content of the beverage made it enjoyable to drink and visually appealing. Our analysis showed that the optimal time for fermentation was between the 14th and 21st day when the beverage had ideal levels of sugar, organic acids, and vitamins. The final product contained fructose and citric acid but not succinic, pyruvic, lactic, or acetic acids. It also contained vitamins B2, B1, B12, and B9. During the shelf life analysis, we observed changes in the beverage's pH, TSS, and cfu levels, as well as its antioxidant activity. We also identified volatile (GC-MS) and non-volatile compounds (LC-MS/MS) in the fermented product, some of which were already present in the Shatavari root. The highest yield of product contained the maximum concentration of antioxidant compounds, which depended on both the pH and the microorganisms' physiological status. Overall, our study provides insight into the properties and potential health benefits of this Nutra-beverage. <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=fermentation" title=" fermentation"> fermentation</a>, <a href="https://publications.waset.org/abstracts/search?q=volatile%20compounds" title=" volatile compounds"> volatile compounds</a>, <a href="https://publications.waset.org/abstracts/search?q=acetonin" title=" acetonin"> acetonin</a>, <a href="https://publications.waset.org/abstracts/search?q=1-butanol" title=" 1-butanol"> 1-butanol</a>, <a href="https://publications.waset.org/abstracts/search?q=non-volatile%20compounds" title=" non-volatile compounds"> non-volatile compounds</a>, <a href="https://publications.waset.org/abstracts/search?q=Shatavarin%20V" title=" Shatavarin V"> Shatavarin V</a>, <a href="https://publications.waset.org/abstracts/search?q=IX" title=" IX"> IX</a>, <a href="https://publications.waset.org/abstracts/search?q=kaempferol" title=" kaempferol"> kaempferol</a> </p> <a href="https://publications.waset.org/abstracts/171746/nutraceutical-characterization-of-optimized-shatavari-asparagus-racemosus-willd-asparagaceae-low-alcohol-nutra-beverage" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/171746.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">69</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">103</span> The Isolation of Enterobacter Ludwigii Strain T976 from Nicotiana Tabacum L. Yunyan 97 and Its Application Study</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Gao%20Qin">Gao Qin</a>, <a href="https://publications.waset.org/abstracts/search?q=Hu%20Liwei"> Hu Liwei</a>, <a href="https://publications.waset.org/abstracts/search?q=Dong%20Xiangzhou"> Dong Xiangzhou</a>, <a href="https://publications.waset.org/abstracts/search?q=Zhu%20Qifa"> Zhu Qifa</a>, <a href="https://publications.waset.org/abstracts/search?q=Cheng%20Tingming"> Cheng Tingming</a>, <a href="https://publications.waset.org/abstracts/search?q=Zhao%20Limei"> Zhao Limei</a>, <a href="https://publications.waset.org/abstracts/search?q=Yang%20Mengmeng"> Yang Mengmeng</a>, <a href="https://publications.waset.org/abstracts/search?q=Zhai%20Zhen"> Zhai Zhen</a>, <a href="https://publications.waset.org/abstracts/search?q=Dai%20Huaxin"> Dai Huaxin</a>, <a href="https://publications.waset.org/abstracts/search?q=Liang%20Taibo"> Liang Taibo</a>, <a href="https://publications.waset.org/abstracts/search?q=Zhang%20Shixiang"> Zhang Shixiang</a>, <a href="https://publications.waset.org/abstracts/search?q=Xue%20Chaoqun"> Xue Chaoqun</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The functional strain T976 for starch degradation was isolated from Nicotiana tabacum L. Yunyan 97 tobacco leaves, the ratio of starch hydrolysis transparent circle diameter to colony diameter of the strain was 4.14, 16S rDNA sequencing identified these strains as Enterobacter ludwigii. Then Enterobacter ludwigii T976 was fermented and spaying Yunyan 97 plant in vigorous growing stage. The results of once spraying fermentation broth of Enterobacter ludwigii T976 showed that starch content of upper leaves decreased slightly, from 3.77% to 3.1%, the reducing sugar content increased from 4.39% to 5.53%, and the total sugar content increased from 5.82% to 7.39%. The chemical content was also checked after three time spraying. The starch content of middle leaves decreased from 5.63% to 3.74%, while the content of total sugar and reducing sugar decreased slightly. And the starch content of upper leaves decreased from 7.62% to 4.78%, the total sugar and reducing sugar decreased slightly, and starch content of middle leaf decreased from 6.27% to 3.62%, the total sugar and reducing sugar did not change much, and other chemical components were in a suitable range. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=nicotiana%20tabacum" title="nicotiana tabacum">nicotiana tabacum</a>, <a href="https://publications.waset.org/abstracts/search?q=yunyan%2097" title=" yunyan 97"> yunyan 97</a>, <a href="https://publications.waset.org/abstracts/search?q=leaf" title=" leaf"> leaf</a>, <a href="https://publications.waset.org/abstracts/search?q=starch" title=" starch"> starch</a>, <a href="https://publications.waset.org/abstracts/search?q=degradation" title=" degradation"> degradation</a>, <a href="https://publications.waset.org/abstracts/search?q=enterobacter%20ludwigii" title=" enterobacter ludwigii"> enterobacter ludwigii</a> </p> <a href="https://publications.waset.org/abstracts/181858/the-isolation-of-enterobacter-ludwigii-strain-t976-from-nicotiana-tabacum-l-yunyan-97-and-its-application-study" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/181858.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">56</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">102</span> Efficiency of Microbial Metabolites on Quality Milk Production in Nili Ravi Breed of Buffalos</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sajjad%20Ur%20Rahman">Sajjad Ur Rahman</a>, <a href="https://publications.waset.org/abstracts/search?q=Muhammad%20Tahir"> Muhammad Tahir</a>, <a href="https://publications.waset.org/abstracts/search?q=Mukarram%20Bashir"> Mukarram Bashir</a>, <a href="https://publications.waset.org/abstracts/search?q=Jawad"> Jawad</a>, <a href="https://publications.waset.org/abstracts/search?q=Aoun%20Muhammad"> Aoun Muhammad</a>, <a href="https://publications.waset.org/abstracts/search?q=Muhammad%20Zohaib"> Muhammad Zohaib</a>, <a href="https://publications.waset.org/abstracts/search?q=Hannan%20Khan"> Hannan Khan</a>, <a href="https://publications.waset.org/abstracts/search?q=Seemal%20Javaid"> Seemal Javaid</a>, <a href="https://publications.waset.org/abstracts/search?q=Mariam%20Azam"> Mariam Azam</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The efficiency of natural metabolites obtained from partially fermented soya hulls and wheat bran using Saccharomyces cerevisiae (DL-22 S/N) ensures a potential impact on the total milk yield and quality of milk production. On attaining a moderate number of Saccharomyces cerevisiae cells around 1×10⁹ CFU/ml, the concentrate was further elevated under in-vivo conditions to study the quality of milk production in lactating buffalo. Ten lactating buffalos of the Nili Ravi breed having the same physical factors were given 12 gm of microbial metabolites daily, along with the palleted feed having 22 % proteins. Another group of 10 lactating animals with the same characteristics was maintained without metabolites. The body score, overall health, incidence of mastitis, milk fat, milk proteins, ash and solid not fat (SNF) were elevated on a weekly basis up to thirty days of trial. It was recorded that the average total increase in quality milk production was 0.9 liter/h/d, whereas SNF in the milk was enhanced to 0.71, and fats were decreased to 0.09 %. Moreover, during all periods of the trial, the overall non-specific immunity of buffalo was increased, as indicated by less than 0.2 % of mastitis incidence compared to 1.8% in the untreated buffalos. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=natural%20metabolites" title="natural metabolites">natural metabolites</a>, <a href="https://publications.waset.org/abstracts/search?q=quality%20milk" title=" quality milk"> quality milk</a>, <a href="https://publications.waset.org/abstracts/search?q=milk%20yield" title=" milk yield"> milk yield</a>, <a href="https://publications.waset.org/abstracts/search?q=microorganisms" title=" microorganisms"> microorganisms</a>, <a href="https://publications.waset.org/abstracts/search?q=fermentation" title=" fermentation"> fermentation</a>, <a href="https://publications.waset.org/abstracts/search?q=nonspecific%20immunity" title=" nonspecific immunity"> nonspecific immunity</a>, <a href="https://publications.waset.org/abstracts/search?q=better%20performing%20animals" title=" better performing animals"> better performing animals</a> </p> <a href="https://publications.waset.org/abstracts/164255/efficiency-of-microbial-metabolites-on-quality-milk-production-in-nili-ravi-breed-of-buffalos" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/164255.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">90</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">101</span> Utilization of Agro-Industrial Byproducts for Bacteriocin Production Using Newly Isolated Enterococcus faecium BS13</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Vandana%20Bali">Vandana Bali</a>, <a href="https://publications.waset.org/abstracts/search?q=Manab%20B.%20Bera"> Manab B. Bera</a>, <a href="https://publications.waset.org/abstracts/search?q=Parmjit%20S.%20Panesar"> Parmjit S. Panesar</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Microbial production of antimicrobials as biopreservatives is the major area of focus nowadays due to increased interest of consumers towards natural and safe preservation of ready to eat food products. The agro-industrial byproduct based medium and optimized process conditions can contribute in economical production of bacteriocins. Keeping this in view, the present investigation was carried out on agro-industrial byproducts utilization for the production of bacteriocin using Enterococcus faecium BS13 isolated from local fermented food. Different agro-industrial byproduct based carbon sources (whey, potato starch liquor, kinnow peel, deoiledrice bran and molasses), nitrogen sources (soya okra, pea pod and corn steep liquor), metal ions and surfactants were tested for optimal bacteriocin production. The effect of various process parameters such as pH, temperature, inoculum level, agitation and time were also tested on bacteriocin production. The optimized medium containing whey, supplemented with 4%corn steep liquor and polysorbate-80 displayed maximum bacteriocin activity with 2% inoculum, at pH 6.5, temperature 40oC under shaking conditions (100 rpm). <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Bacteriocin" title="Bacteriocin">Bacteriocin</a>, <a href="https://publications.waset.org/abstracts/search?q=biopreservation" title=" biopreservation"> biopreservation</a>, <a href="https://publications.waset.org/abstracts/search?q=corn%20steep%20liquor" title=" corn steep liquor"> corn steep liquor</a>, <a href="https://publications.waset.org/abstracts/search?q=Enterococcus%20faecium" title=" Enterococcus faecium"> Enterococcus faecium</a>, <a href="https://publications.waset.org/abstracts/search?q=waste%20utilization" title=" waste utilization"> waste utilization</a>, <a href="https://publications.waset.org/abstracts/search?q=whey" title=" whey"> whey</a> </p> <a href="https://publications.waset.org/abstracts/7189/utilization-of-agro-industrial-byproducts-for-bacteriocin-production-using-newly-isolated-enterococcus-faecium-bs13" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/7189.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">238</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">100</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">99</span> Metabolic and Adaptive Laboratory Evolutionary Engineering (ALE) of Saccharomyces cerevisiae for Second Generation Biofuel Production</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Farnaz%20Yusuf">Farnaz Yusuf</a>, <a href="https://publications.waset.org/abstracts/search?q=Naseem%20A.%20Gaur"> Naseem A. Gaur</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The increase in environmental concerns, rapid depletion of fossil fuel reserves and intense interest in achieving energy security has led to a global research effort towards developing renewable sources of fuels. Second generation biofuels have attracted more attention recently as the use of lignocellulosic biomass can reduce fossil fuel dependence and is environment-friendly. Xylose is the main pentose and second most abundant sugar after glucose in lignocelluloses. Saccharomyces cerevisiae does not readily uptake and use pentose sugars. For an economically feasible biofuel production, both hexose and pentose sugars must be fermented to ethanol. Therefore, it is important to develop S. cerevisiae host platforms with more efficient xylose utilization. This work aims to construct a xylose fermenting yeast strains with engineered oxido-reductative pathway for xylose metabolism. Engineered strain was further improved by adaptive evolutionary engineering approach. The engineered strain is able to grow on xylose as sole carbon source with the maximum ethanol yield of 0.39g/g xylose and productivity of 0.139g/l/h at 96 hours. The further improvement in strain development involves over expression of pentose phosphate pathway and protein engineering of xylose reductase/xylitol dehydrogenase to change their cofactor specificity in order to reduce xylitol accumulation. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=biofuel" title="biofuel">biofuel</a>, <a href="https://publications.waset.org/abstracts/search?q=lignocellulosic%20biomass" title=" lignocellulosic biomass"> lignocellulosic biomass</a>, <a href="https://publications.waset.org/abstracts/search?q=saccharomyces%20cerevisiae" title=" saccharomyces cerevisiae"> saccharomyces cerevisiae</a>, <a href="https://publications.waset.org/abstracts/search?q=xylose" title=" xylose"> xylose</a> </p> <a href="https://publications.waset.org/abstracts/60367/metabolic-and-adaptive-laboratory-evolutionary-engineering-ale-of-saccharomyces-cerevisiae-for-second-generation-biofuel-production" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/60367.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">214</span> </span> </div> </div> <ul class="pagination"> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=fermented%20flour&page=9" rel="prev">&lsaquo;</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=fermented%20flour&page=1">1</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=fermented%20flour&page=2">2</a></li> <li class="page-item disabled"><span class="page-link">...</span></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=fermented%20flour&page=5">5</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=fermented%20flour&page=6">6</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=fermented%20flour&page=7">7</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=fermented%20flour&page=8">8</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=fermented%20flour&page=9">9</a></li> <li class="page-item active"><span class="page-link">10</span></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=fermented%20flour&page=11">11</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=fermented%20flour&page=12">12</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=fermented%20flour&page=13">13</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=fermented%20flour&page=14">14</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=fermented%20flour&page=11" rel="next">&rsaquo;</a></li> </ul> </div> </main> <footer> <div id="infolinks" class="pt-3 pb-2"> <div class="container"> <div style="background-color:#f5f5f5;" class="p-3"> <div class="row"> <div class="col-md-2"> <ul class="list-unstyled"> About <li><a href="https://waset.org/page/support">About Us</a></li> <li><a href="https://waset.org/page/support#legal-information">Legal</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/WASET-16th-foundational-anniversary.pdf">WASET celebrates its 16th foundational anniversary</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Account <li><a href="https://waset.org/profile">My Account</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Explore <li><a href="https://waset.org/disciplines">Disciplines</a></li> <li><a href="https://waset.org/conferences">Conferences</a></li> <li><a href="https://waset.org/conference-programs">Conference Program</a></li> <li><a href="https://waset.org/committees">Committees</a></li> <li><a href="https://publications.waset.org">Publications</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Research <li><a href="https://publications.waset.org/abstracts">Abstracts</a></li> <li><a href="https://publications.waset.org">Periodicals</a></li> <li><a href="https://publications.waset.org/archive">Archive</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Open Science <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Open-Science-Philosophy.pdf">Open Science Philosophy</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Open-Science-Award.pdf">Open Science Award</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Open-Society-Open-Science-and-Open-Innovation.pdf">Open Innovation</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Postdoctoral-Fellowship-Award.pdf">Postdoctoral Fellowship Award</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Scholarly-Research-Review.pdf">Scholarly Research Review</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Support <li><a href="https://waset.org/page/support">Support</a></li> <li><a href="https://waset.org/profile/messages/create">Contact Us</a></li> <li><a href="https://waset.org/profile/messages/create">Report Abuse</a></li> </ul> </div> </div> </div> </div> </div> <div class="container text-center"> <hr style="margin-top:0;margin-bottom:.3rem;"> <a href="https://creativecommons.org/licenses/by/4.0/" target="_blank" class="text-muted small">Creative Commons Attribution 4.0 International License</a> <div id="copy" class="mt-2">© 2024 World Academy of Science, Engineering and Technology</div> </div> </footer> <a href="javascript:" id="return-to-top"><i class="fas fa-arrow-up"></i></a> <div class="modal" id="modal-template"> <div class="modal-dialog"> <div class="modal-content"> <div class="row m-0 mt-1"> <div class="col-md-12"> <button type="button" class="close" data-dismiss="modal" aria-label="Close"><span aria-hidden="true">×</span></button> </div> </div> <div class="modal-body"></div> </div> </div> </div> <script src="https://cdn.waset.org/static/plugins/jquery-3.3.1.min.js"></script> <script src="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/js/bootstrap.bundle.min.js"></script> <script src="https://cdn.waset.org/static/js/site.js?v=150220211556"></script> <script> jQuery(document).ready(function() { /*jQuery.get("https://publications.waset.org/xhr/user-menu", function (response) { jQuery('#mainNavMenu').append(response); });*/ jQuery.get({ url: "https://publications.waset.org/xhr/user-menu", cache: false }).then(function(response){ jQuery('#mainNavMenu').append(response); }); }); </script> </body> </html>