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: fresh celery</title> <meta name="description" content="Search results for: fresh celery"> <meta name="keywords" content="fresh celery"> <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="fresh celery" 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="fresh celery"> <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> 985</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: fresh celery</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">985</span> Disinfestation of Harvest Celery Apium graveolens var. dulce Using Low Temperature as Quarantine Treatment for Springtails Hypogastrura vernalis (Carl) (Collembola: Hypogastruridae)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Q.%20Ahmed">Q. Ahmed</a>, <a href="https://publications.waset.org/abstracts/search?q=Y.%20Ren"> Y. Ren</a>, <a href="https://publications.waset.org/abstracts/search?q=R.%20Emery"> R. Emery</a>, <a href="https://publications.waset.org/abstracts/search?q=J.%20Newman"> J. Newman</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20Agarwal"> M. Agarwal</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Celery (<em>Apium graveolens</em> var. <em>dulce</em>) is grown in Australia for domestic consumption and export markets. Quarantine treatment enables export of celery to the world that enforces quarantine against springtails. In the field, celery bunches become host to the Australian native springtail (<em>Hypogastrura vernalis</em>) (Collembola: Hypogastruridae). Springtails live inside the celery bunch and do not cause damage to the product. Springtails are, however, considered a quarantine pest and have had a significant impact on celery exports. In this experiment, cold treatments were conducted on fresh celery to investigate their effect on springtail mortality. Four low-temperature treatments were used (3, 5, 10, and 15 ºC) over four treatment periods (3, 5, 7, and 14 days). Springtail mortality was not affected by the 3, 5, 10 and 15 ºC treatments for the treatment periods of 3, 5, 7, and 14 days. Low-temperature damage was observed most noticeably on celery in the 3 and 5 ºC treatments. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=springtails" title="springtails">springtails</a>, <a href="https://publications.waset.org/abstracts/search?q=fresh%20celery" title=" fresh celery"> fresh celery</a>, <a href="https://publications.waset.org/abstracts/search?q=cold%20treatment" title=" cold treatment"> cold treatment</a>, <a href="https://publications.waset.org/abstracts/search?q=quarantine%20treatment" title=" quarantine treatment"> quarantine treatment</a> </p> <a href="https://publications.waset.org/abstracts/97272/disinfestation-of-harvest-celery-apium-graveolens-var-dulce-using-low-temperature-as-quarantine-treatment-for-springtails-hypogastrura-vernalis-carl-collembola-hypogastruridae" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/97272.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">158</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">984</span> Natural Antioxidant Changes in Fresh and Dried Spices and Vegetables</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Liga%20Priecina">Liga Priecina</a>, <a href="https://publications.waset.org/abstracts/search?q=Daina%20Karklina"> Daina Karklina</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Antioxidants are became the most analyzed substances in last decades. Antioxidants act as in activator for free radicals. Spices and vegetables are one of major antioxidant sources. Most common antioxidants in vegetables and spices are vitamin C, E, phenolic compounds, carotenoids. Therefore, it is important to get some view about antioxidant changes in spices and vegetables during processing. In this article was analyzed nine fresh and dried spices and vegetables- celery (Apium graveolens), parsley (Petroselinum crispum), dill (Anethum graveolens), leek (Allium ampeloprasum L.), garlic (Allium sativum L.), onion (Allium cepa), celery root (Apium graveolens var. rapaceum), pumpkin (Curcubica maxima), carrot (Daucus carota)- grown in Latvia 2013. Total carotenoids and phenolic compounds and their antiradical scavenging activity were determined for all samples. Dry matter content was calculated from moisture content. After drying process carotenoid content significantly decreases in all analyzed samples, except one -carotenoid content increases in parsley. Phenolic composition was different and depends on sample – fresh or dried. Total phenolic, flavonoid and phenolic acid content increases in dried spices. Flavan-3-ol content is not detected in fresh spice samples. For dried vegetables- phenolic acid content decreases significantly, but increases flavan-3-ols content. The higher antiradical scavenging activity was observed in samples with higher flavonoid and phenolic acid content. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antiradical%20scavenging%20activity" title="antiradical scavenging activity">antiradical scavenging activity</a>, <a href="https://publications.waset.org/abstracts/search?q=carotenoids" title=" carotenoids"> carotenoids</a>, <a href="https://publications.waset.org/abstracts/search?q=phenolic%20compounds" title=" phenolic compounds"> phenolic compounds</a>, <a href="https://publications.waset.org/abstracts/search?q=spices" title=" spices"> spices</a>, <a href="https://publications.waset.org/abstracts/search?q=vegetables" title=" vegetables"> vegetables</a> </p> <a href="https://publications.waset.org/abstracts/8667/natural-antioxidant-changes-in-fresh-and-dried-spices-and-vegetables" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/8667.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">262</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">983</span> The Effectiveness of Herbal Capsules Ethanol Extract of Celery (Apium graveolens L.) and Bulb of Garlic (Allium sativum L.) in Lowering Total Cholesterol Levels in Patients with Hypercholesterolemia</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Anton%20Bahtiar">Anton Bahtiar</a>, <a href="https://publications.waset.org/abstracts/search?q=Lukas%20Tjandra%20Leksana"> Lukas Tjandra Leksana</a>, <a href="https://publications.waset.org/abstracts/search?q=Fransiscus%20D.%20Suyatna"> Fransiscus D. Suyatna</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Hypercholesterolemia is one of the major risk factors that can trigger the development of cardiovascular disease, especially coronary heart disease. One of the traditional drugs used for hypercholesterolemia is a combination of herbs celery (Apium graveolens) and garlic (Allium sativum). This study aimed to investigate the effects of the extract on lipid profile in hypercholesterolemic subjects. Subjects consisted of patients with traditional medicine clinic in Jakarta. Each subject received treatment capsules containing herbal extract and placebo capsules. On the 44 subjects, the lipid profile was examined blood levels of total cholesterol, HDL, LDL, and triglycerides. Paired two-tailed t-test was used for the difference between lipid profile of the therapy group and the placebo group. The changes in the lipid profile between the treatment groups and the placebo group for total cholesterol, HDL, LDL, and triglycerides was 14,82 ± 6,946;1.45 ± 2,945;6,98 ± 8,105;2,48 ± 6,504 mg/dL. The herbal extract decrease blood cholesterol and LDL levels significantly (P <0.05). <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Allium%20sativum" title="Allium sativum">Allium sativum</a>, <a href="https://publications.waset.org/abstracts/search?q=Apium%20graveolens" title=" Apium graveolens"> Apium graveolens</a>, <a href="https://publications.waset.org/abstracts/search?q=hypercholesterolemia" title=" hypercholesterolemia"> hypercholesterolemia</a>, <a href="https://publications.waset.org/abstracts/search?q=cholesterol" title=" cholesterol"> cholesterol</a>, <a href="https://publications.waset.org/abstracts/search?q=HDL" title=" HDL"> HDL</a>, <a href="https://publications.waset.org/abstracts/search?q=LDL" title=" LDL"> LDL</a> </p> <a href="https://publications.waset.org/abstracts/47441/the-effectiveness-of-herbal-capsules-ethanol-extract-of-celery-apium-graveolens-l-and-bulb-of-garlic-allium-sativum-l-in-lowering-total-cholesterol-levels-in-patients-with-hypercholesterolemia" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/47441.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">332</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">982</span> Solar Aided Vacuum Desalination of Sea-Water</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Miraz%20Hafiz%20Rossy">Miraz Hafiz Rossy</a> </p> <p class="card-text"><strong>Abstract:</strong></p> As part of planning to address shortfalls in fresh water supply for the world, Sea water can be a huge source of fresh water. But Desalinating sea water to get fresh water could require a lots of fossil fuels. To save the fossil fuel in terms of save the green world but meet the up growing need for fresh water, a very useful but energy efficient method needs to be introduced. Vacuum desalination of sea water using only the Renewable energy can be an effective solution to this issue. Taking advantage of sensitivity of water's boiling point to air pressure a vacuum desalination water treatment plant can be designed which would only use sea water as feed water and solar energy as fuel to produce fresh drinking water. The study indicates that reducing the air pressure to a certain value water can be boiled at very low temperature. Using solar energy to provide the condensation and the vacuum creation would be very useful and efficient. Compared to existing resources, desalination is considered to be expensive, but using only renewable energy the cost can be reduced significantly. Despite its very few drawbacks, it can be considered a possible solution to the world's fresh water shortages. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=desalination" title="desalination">desalination</a>, <a href="https://publications.waset.org/abstracts/search?q=scarcity%20of%20fresh%20water" title=" scarcity of fresh water"> scarcity of fresh water</a>, <a href="https://publications.waset.org/abstracts/search?q=water%20purification" title=" water purification"> water purification</a>, <a href="https://publications.waset.org/abstracts/search?q=water%20treatment" title=" water treatment"> water treatment</a> </p> <a href="https://publications.waset.org/abstracts/73292/solar-aided-vacuum-desalination-of-sea-water" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/73292.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">392</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">981</span> Psyllium (Plantago) Gum as an Effective Edible Coating to Improve Quality and Shelf Life of Fresh-Cut Papaya (Carica papaya)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Basharat%20Yousuf">Basharat Yousuf</a>, <a href="https://publications.waset.org/abstracts/search?q=Abhaya%20K.%20Srivastava"> Abhaya K. Srivastava</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Psyllium gum alone and in combination with sunflower oil was investigated as a possible alternative edible coating for improvement of quality and shelf life of fresh-cut papaya. Different concentrations including 0.5, 1 and 1.5 percent of psyllium gum were used for coating of fresh-cut papaya. In some samples, refined sunflower oil was used as a lipid component to increase the effectiveness of coating in terms of water barrier properties. Soya lecithin was used as an emulsifier in coatings containing oil. Pretreatment with 1% calcium chloride was given to maintain the firmness of fresh-cut papaya cubes. 1% psyllium gum coating was found to yield better results. Further, addition of oil helped to maintain the quality and acted as a barrier to water vapour, therefore, minimizing the weight loss. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=coating" title="coating">coating</a>, <a href="https://publications.waset.org/abstracts/search?q=fresh-cut" title=" fresh-cut"> fresh-cut</a>, <a href="https://publications.waset.org/abstracts/search?q=gum" title=" gum"> gum</a>, <a href="https://publications.waset.org/abstracts/search?q=papaya" title=" papaya"> papaya</a>, <a href="https://publications.waset.org/abstracts/search?q=psylllium" title=" psylllium"> psylllium</a> </p> <a href="https://publications.waset.org/abstracts/26199/psyllium-plantago-gum-as-an-effective-edible-coating-to-improve-quality-and-shelf-life-of-fresh-cut-papaya-carica-papaya" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/26199.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">509</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">980</span> The Consumer Behavior and the Customer Loyalty of CP Fresh Mart Consumers in Bangkok</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Kanmanas%20Muensak">Kanmanas Muensak</a>, <a href="https://publications.waset.org/abstracts/search?q=Somphoom%20Saweangkun"> Somphoom Saweangkun</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The objectives of this research were to study the consumer behavior that affects the customer loyalty of CP Fresh Mart in Bangkok province. The sample of the study comprised 400 consumers over 15 years old who made the purchase through CP Fresh Mart in Bangkok. The questionnaires were used as the data gathering instrument, and the data were analyzed applying Percentage, Mean, Standard Deviation, Independent Sample t-test, Two- Way ANOVA, and Least Significant Difference, and Pearson’s Correlation Coefficient also. The result of hypothesis testing showed that the respondents of different gender, age, level of education, income, marital status and occupation had differences in consumer behavior through customer loyalty of CP Fresh Mart and the factors on customer loyalty in the aspects of re-purchase, word of mouth and price sensitive, promotion, process, and personnel had positive relationship with the consumer behavior through of CP Fresh Mart in Bangkok as well as. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=consumers%20in%20Bangkok" title="consumers in Bangkok">consumers in Bangkok</a>, <a href="https://publications.waset.org/abstracts/search?q=consumer%20behavior" title=" consumer behavior"> consumer behavior</a>, <a href="https://publications.waset.org/abstracts/search?q=customer%20loyalty" title=" customer loyalty"> customer loyalty</a>, <a href="https://publications.waset.org/abstracts/search?q=CP%20Fresh%20Mart" title=" CP Fresh Mart"> CP Fresh Mart</a>, <a href="https://publications.waset.org/abstracts/search?q=operating%20budget" title=" operating budget"> operating budget</a> </p> <a href="https://publications.waset.org/abstracts/44796/the-consumer-behavior-and-the-customer-loyalty-of-cp-fresh-mart-consumers-in-bangkok" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/44796.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">330</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">979</span> The Effect of Mindfulness on Eating Enjoyment and Behavior in Preschool and Elementary Children: A Field Experiment across Four Schools</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Phan%20Hong">Phan Hong</a>, <a href="https://publications.waset.org/abstracts/search?q=David%20Lishner"> David Lishner</a>, <a href="https://publications.waset.org/abstracts/search?q=Matthew%20Hanson"> Matthew Hanson</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Sixty-five children across four school research sites participated in the present experiment, which was designed to examine whether mindfulness promotes eating enjoyment and diverse eating behaviors in preschool- and early elementary-age children. Children, ages 3-9 years old, were randomly assigned to a 4-week mindfulness intervention condition or a 4-week exposure, control condition. Each week for four days, children received one of four different foods (celery, cauliflower, kidney beans, or garbanzo beans). Children either received instructions to mindfully engage with the food or were given the food and allowed to eat without mindfulness prompts from the researchers. Following the eating exercise, they recorded the amount eaten and rated their enjoyment level. Across all sessions, researchers modeled eating behaviors for the children by eating all the offered food. Results suggested that a brief mindfulness intervention promoted more diverse eating behaviors and more overall food consumption of typically not preferred and unfamiliar foods (celery, cauliflower, and garbanzo beans), compared with an exposure, control condition in preschool children and elementary-age children. However, food enjoyment ratings did not significantly differ between the two conditions for any of the foods. Implications of the finding for addressing eating behavior of young children are considered. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=children" title="children">children</a>, <a href="https://publications.waset.org/abstracts/search?q=control%20trial" title=" control trial"> control trial</a>, <a href="https://publications.waset.org/abstracts/search?q=eating%20behavior" title=" eating behavior"> eating behavior</a>, <a href="https://publications.waset.org/abstracts/search?q=eating%20enjoyment" title=" eating enjoyment"> eating enjoyment</a>, <a href="https://publications.waset.org/abstracts/search?q=mindfulness" title=" mindfulness"> mindfulness</a>, <a href="https://publications.waset.org/abstracts/search?q=schools" title=" schools"> schools</a> </p> <a href="https://publications.waset.org/abstracts/77552/the-effect-of-mindfulness-on-eating-enjoyment-and-behavior-in-preschool-and-elementary-children-a-field-experiment-across-four-schools" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/77552.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">227</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">978</span> Gender Differences in Emotional Adjustment of Fresh Students in Kwara State University Malete, Kwara State, Nigeria</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Usman%20Tunde%20Saadu">Usman Tunde Saadu</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The study examined gender differences in emotional adjustment of fresh students in Kwara State University, Malete. The descriptive survey design was adopted for the study, and 300 fresh students were randomly selected across the six colleges in the University. An adapted Questionnaire from Nadia (2012) was used to collect data from respondents on emotional adjustment. One research question was answered with a descriptive statistic of frequency count and percentage, and one hypothesis was tested with t-test statistical analysis at 0.05 level of significance. Findings of the study revealed that fresh students have a low level of emotional adjustment, and male students were found to have more emotional adjustment than female. Based on these findings, the researcher, therefore, concluded that fresh students have a low level of emotional adjustment. Based on these findings, the researcher recommended among others that emotional adjustment skills should be introduced into the secondary school curriculum to give students the opportunity to learn about these skills before they are being admitted into University. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=emotional%20adjustment" title="emotional adjustment">emotional adjustment</a>, <a href="https://publications.waset.org/abstracts/search?q=fresh%20students" title=" fresh students"> fresh students</a>, <a href="https://publications.waset.org/abstracts/search?q=gender%20differences" title=" gender differences"> gender differences</a>, <a href="https://publications.waset.org/abstracts/search?q=students" title=" students"> students</a> </p> <a href="https://publications.waset.org/abstracts/113453/gender-differences-in-emotional-adjustment-of-fresh-students-in-kwara-state-university-malete-kwara-state-nigeria" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/113453.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">188</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">977</span> DNA Isolation and Identification of Virulence Factors of Escherichia coli and Salmonella Species Isolated from Fresh Vegetables in Phnom Penh</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Heng%20Sreyly">Heng Sreyly</a>, <a href="https://publications.waset.org/abstracts/search?q=Phoeurk%20Chanrith"> Phoeurk Chanrith</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Fresh-eaten vegetables have become more popular in the Cambodian diet. However, according to WHO, these vegetables should be one of the main sources of infection if contaminated with pathogenic microorganisms. The outbreaks of foodborne diseases related to fresh fruits and vegetables have been increasingly reported and raised concerns regarding the safety of these products. Therefore, it is very important to conduct the determination of virulence factors Escherichia coli and Salmonella spp. in fresh vegetables. This study aims to identify virulence strains of Escherichia coli and Salmonella species from fresh vegetables, including cucumber (Cucumis sativus), saw-herb (Eryngium foetidum), and lettuce (Lactuca sativa) from different market and supermarket in Phnom Penh. The PCR method was used to detect the virulence strains of each sample. The results indicate that there are ninety five samples containing extracted DNA among one hundred and three samples. Moreover, the virulence strain of E. coli and salmonella have been found in leafy vegetables (lettuce and saw-herb) much more than in fruit vegetables (cucumber). This research is mainly used to raise public awareness of washing fresh vegetables with clean water more carefully to reduce adverse health impacts. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=DNA" title="DNA">DNA</a>, <a href="https://publications.waset.org/abstracts/search?q=virulence%20factor" title=" virulence factor"> virulence factor</a>, <a href="https://publications.waset.org/abstracts/search?q=Escherichia%20coli" title=" Escherichia coli"> Escherichia coli</a>, <a href="https://publications.waset.org/abstracts/search?q=Salmonella" title=" Salmonella"> Salmonella</a> </p> <a href="https://publications.waset.org/abstracts/189186/dna-isolation-and-identification-of-virulence-factors-of-escherichia-coli-and-salmonella-species-isolated-from-fresh-vegetables-in-phnom-penh" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/189186.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">30</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">976</span> Effect of Using Different Packaging Materials on Quality of Minimally Process (Fresh-Cut) Banana (Musa acuminata balbisiana) Cultivar 'Nipah' </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Nur%20Allisha%20Othman">Nur Allisha Othman</a>, <a href="https://publications.waset.org/abstracts/search?q=Rosnah%20Shamsudin"> Rosnah Shamsudin</a>, <a href="https://publications.waset.org/abstracts/search?q=Zaulia%20Othman"> Zaulia Othman</a>, <a href="https://publications.waset.org/abstracts/search?q=Siti%20Hajar%20Othman"> Siti Hajar Othman</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Mitigating short storage life of fruit like banana uses minimally process or known as fresh cut can contribute to the growing demand especially in South East Asian countries. The effect of different types of packaging material on fresh-cut Nipah (Musa acuminata balbisiana) were studied. Fresh cut banana cultivar (cv) Nipah are packed in polypropylene plastic (PP), low density polypropylene plastic (LDPE), polymer plastic film (shrink wrap) and polypropylene container as control for 12 days at low temperature (4ᵒC). Quality of physical and chemical evaluation such as colour, texture, pH, TA, TSS, and vitamin C were examined every 2 days interval for 12 days at 4ᵒC. Result shows that the PP is the most suitable packaging for banana cv Nipah because it can reduce respiration and physicochemical quality changes of banana cv Nipah. Different types of packaging significantly affected quality of fresh-cut banana cv Nipah. PP bag was the most suitable packaging to maintain quality and prolong storage life of fresh-cut banana cv Nipah for 12 days at 4ᵒC. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=physicochemical" title="physicochemical">physicochemical</a>, <a href="https://publications.waset.org/abstracts/search?q=PP" title=" PP"> PP</a>, <a href="https://publications.waset.org/abstracts/search?q=LDPE" title=" LDPE"> LDPE</a>, <a href="https://publications.waset.org/abstracts/search?q=shrink%20wrap" title=" shrink wrap"> shrink wrap</a>, <a href="https://publications.waset.org/abstracts/search?q=browning" title=" browning"> browning</a>, <a href="https://publications.waset.org/abstracts/search?q=respiration" title=" respiration"> respiration</a> </p> <a href="https://publications.waset.org/abstracts/74696/effect-of-using-different-packaging-materials-on-quality-of-minimally-process-fresh-cut-banana-musa-acuminata-balbisiana-cultivar-nipah" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/74696.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">229</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">975</span> Exploring the Biochemical and Therapeutic Properties of Aged Garlic</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Farhan%20Saeed">Farhan Saeed</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The core objective of this work is to explicate the biochemical and therapeutic properties of aged garlic. For this purpose, two varieties of garlic were obtained from Ayub Agricultural Research Institute (AARI) Faisalabad-Pakistan. Additionally, fresh garlic was converted into aged garlic via fermentation method in the incubator at 70 to 80 % humidity level and 60C0 temperature for one month. Similarly, biochemical and antioxidant properties of fresh and aged garlic were also elucidated. Mean values showed that moisture content was decreased, whereas crude fat, crude protein, crude fiber, crude ash and total carbohydrates were enhanced after fermentation. Additionally, crude protein of fresh and aged garlic was 7.57±0.16 and 5.52±0.12%, respectively, whilst 9.68±0.41 and 8.78±0.29%, respectively, after the fermentation process. In addition, NFE contents were also enhanced up to 39% after the fermentation method. Moreover, Zn, S, Al, K, Fe, Na, Mg, and Cu contents were also increased. Furthermore, Total phenolic contents (TPC) of fresh and aged garlic were 2498.70 & 2188.50mg GAE/kg whilst 3008.59, & 2591.81mg GAE/kg for aged garlic. In conclusion, aged garlic explicated the better biochemical properties, mineral profile and antioxidant properties as compared to fresh garlic. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=aged%20garlic" title="aged garlic">aged garlic</a>, <a href="https://publications.waset.org/abstracts/search?q=nutritional%20values" title=" nutritional values"> nutritional values</a>, <a href="https://publications.waset.org/abstracts/search?q=bioactive%20properties" title=" bioactive properties"> bioactive properties</a>, <a href="https://publications.waset.org/abstracts/search?q=fermentation" title=" fermentation"> fermentation</a> </p> <a href="https://publications.waset.org/abstracts/143777/exploring-the-biochemical-and-therapeutic-properties-of-aged-garlic" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/143777.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">174</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">974</span> Efficient Liquid Desiccant Regeneration for Fresh Air Dehumidification Application </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=M.%20V.%20Rane">M. V. Rane</a>, <a href="https://publications.waset.org/abstracts/search?q=Tareke%20Tekia"> Tareke Tekia</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Fresh Air Dehumidifier having a capacity of 1 TR has been developed by Heat Pump Laboratory at IITB. This fresh air dehumidifier is based on potassium formate liquid desiccant. The regeneration of the liquid desiccant can be done in two stages. The first stage of liquid desiccant regeneration involves the boiling of liquid desiccant inside the evacuated glass type solar thermal collectors. Further regeneration of liquid desiccant can be achieved using Low Temperature Regenerator, LTR. The coefficient of performance of the fresh air dehumidifier greatly depends on the performance of the major components such as high temperature regenerator, low temperature regenerator, fresh air dehumidifier, and solution heat exchangers. High effectiveness solution heat exchanger has been developed and tested. The solution heat exchanger is based on a patented aluminium extrusion with special passage geometry to enhance the heat transfer rate. Effectiveness up to 90% was achieved. Before final testing of the dehumidifier, major components have been tested individually. Testing of the solar thermal collector as hot water and steam generator reveals that efficiency up to 55% can be achieved. In this paper, the development of 1 TR fresh air dehumidifier with special focus on solution heat exchangers and solar thermal collector performance is presented. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=solar" title="solar">solar</a>, <a href="https://publications.waset.org/abstracts/search?q=liquid%20desiccant" title=" liquid desiccant"> liquid desiccant</a>, <a href="https://publications.waset.org/abstracts/search?q=dehumidification" title=" dehumidification"> dehumidification</a>, <a href="https://publications.waset.org/abstracts/search?q=air%20conditioning" title=" air conditioning"> air conditioning</a>, <a href="https://publications.waset.org/abstracts/search?q=regeneration" title=" regeneration"> regeneration</a>, <a href="https://publications.waset.org/abstracts/search?q=coefficient%20of%20performance" title=" coefficient of performance"> coefficient of performance</a> </p> <a href="https://publications.waset.org/abstracts/78864/efficient-liquid-desiccant-regeneration-for-fresh-air-dehumidification-application" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/78864.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">973</span> A Process for Prevention of Browning in Fresh Cut Tender Jackfruit</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ramachandra%20Pradhan">Ramachandra Pradhan</a>, <a href="https://publications.waset.org/abstracts/search?q=Sandeep%20Singh%20Rama"> Sandeep Singh Rama</a>, <a href="https://publications.waset.org/abstracts/search?q=Sabyasachi%20Mishra"> Sabyasachi Mishra</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Jackfruit (Artocarpus heterophyllus L.) in its tender form is consumed as a vegetable and popular for its flavour, colour and meat like texture. In South Asian countries like Bangladesh, India, Pakistan and Indonesia the market value for tender jackfruit is very high. However, due to lack of technology the marketing and transportation of the fruit is a challenge. The processing activities like washing, sorting, peeling and cutting enhances oxidative stress in fresh cut jackfruit. It is also having the ill effects on quality of fresh cut tender jackfruit by an increase in microbial contaminations, excessive tissue softening, and depletion of phytochemicals and browning. Hence, this study was conducted as a solution to the above problem. Fresh cut tender Jackfruit slices were processed by using the independent parameters such as concentration of CaCl2 (2-5%), concentration of citric acid (1-2.5%) and treatment time (4-10 min.) and the depended variables were Browning index (BI), colour change (ΔE), Firmness (F) and Overall all acceptability (OAA) after the treatment. From the response variables the best combination of independent variables was resulted as 3% concentration of CaCl2 and 2% concentration of citric acid for 6 minutes. At these optimised processing treatments, the browning can be prevented for fresh cut tender jackfruit. This technology can be used by the researcher, scientists, industries, etc. for further processing of tender jackfruit. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=tender%20jackfruit" title="tender jackfruit">tender jackfruit</a>, <a href="https://publications.waset.org/abstracts/search?q=browning%20index" title=" browning index"> browning index</a>, <a href="https://publications.waset.org/abstracts/search?q=firmness" title=" firmness"> firmness</a>, <a href="https://publications.waset.org/abstracts/search?q=texture" title=" texture"> texture</a> </p> <a href="https://publications.waset.org/abstracts/60610/a-process-for-prevention-of-browning-in-fresh-cut-tender-jackfruit" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/60610.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">258</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">972</span> Policy to Improve in vitro Fertilization Outcome in Women with Poor Ovarian Response: Frozen Embryo Transfer (ET) of Accumulated Vitrified Embryos vs. Frozen ET of Accumulated Vitrified Embryos plus Fresh ET</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Hwang%20Kwon">Hwang Kwon</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Objective: To assess the efficacy of embryo transfer (ET) of accumulated vitrified embryos and compare pregnancy outcomes between ET of thawed embryos following accumulation of vitrified embryos (frozen ET) and ET of fresh and thawed frozen embryos following accumulation of vitrified embryos (fresh ET + frozen ET). Study design: Patients were poor ovarian responders defined according to the Bologna criteria as well as a subgroup of women whose previous IVF-ET cycle through controlled ovarian stimulation (COS) yielded one or no embryos. Sixty-four frozen ETs were performed following accumulation of vitrified embryos (ACCE )(ACCE Frozen) and 51 fresh + frozen ETs were performed following accumulation of vitrified embryos (ACCE Fresh + Frozen). Positive βhCG rate, clinical pregnancy rate, ongoing pregnancy rate, and good quality embryos (%, ±SD) were compared between two groups. Results: There were more good quality embryos in the ACCE Fresh + Frozen group than in the ACCE Frozen group: 60±34.7 versus 42.9±28.9, respectively (p=0.03). Positive βhCG rate [18/64(28.2%) vs. 13/51(25.5%); p=0.75] and clinical pregnancy rate [12/64 (18.8%) vs. 11/51 (10.9%); p=0.71] were comparable between the two groups. Conclusion: Accumulation of vitrified embryos is an effective method in patients with poor ovarian response who fulfill the Bologna criteria. Pregnancy outcomes were comparable between the two groups. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=accumulation%20of%20embryos" title="accumulation of embryos">accumulation of embryos</a>, <a href="https://publications.waset.org/abstracts/search?q=frozen%20embryo%20transfer" title=" frozen embryo transfer"> frozen embryo transfer</a>, <a href="https://publications.waset.org/abstracts/search?q=poor%20responder" title=" poor responder"> poor responder</a>, <a href="https://publications.waset.org/abstracts/search?q=Bologna%20criteria" title=" Bologna criteria"> Bologna criteria</a> </p> <a href="https://publications.waset.org/abstracts/70796/policy-to-improve-in-vitro-fertilization-outcome-in-women-with-poor-ovarian-response-frozen-embryo-transfer-et-of-accumulated-vitrified-embryos-vs-frozen-et-of-accumulated-vitrified-embryos-plus-fresh-et" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/70796.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">229</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">971</span> Physical and Chemical Alternative Methods of Fresh Produce Disinfection</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Tuji%20Jemal%20Ahmed">Tuji Jemal Ahmed</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Fresh produce is an essential component of a healthy diet. However, it can also be a potential source of pathogenic microorganisms that can cause foodborne illnesses. Traditional disinfection methods, such as washing with water and chlorine, have limitations and may not effectively remove or inactivate all microorganisms. This has led to the development of alternative/new methods of fresh produce disinfection, including physical and chemical methods. In this paper, we explore the physical and chemical new methods of fresh produce disinfection, their advantages and disadvantages, and their suitability for different types of produce. Physical methods of disinfection, such as ultraviolet (UV) radiation and high-pressure processing (HPP), are crucial in ensuring the microbiological safety of fresh produce. UV radiation uses short-wavelength UV-C light to damage the DNA and RNA of microorganisms, and HPP applies high levels of pressure to fresh produce to reduce the microbial load. These physical methods are highly effective in killing a wide range of microorganisms, including bacteria, viruses, and fungi. However, they may not penetrate deep enough into the product to kill all microorganisms and can alter the sensory characteristics of the product. Chemical methods of disinfection, such as acidic electrolyzed water (AEW), ozone, and peroxyacetic acid (PAA), are also important in ensuring the microbiological safety of fresh produce. AEW uses a low concentration of hypochlorous acid and a high concentration of hydrogen ions to inactivate microorganisms, ozone uses ozone gas to damage the cell membranes and DNA of microorganisms, and PAA uses a combination of hydrogen peroxide and acetic acid to inactivate microorganisms. These chemical methods are highly effective in killing a wide range of microorganisms, but they may cause discoloration or changes in the texture and flavor of some products and may require specialized equipment and trained personnel to produce and apply. In conclusion, the selection of the most suitable method of fresh produce disinfection should take into consideration the type of product, the level of microbial contamination, the effectiveness of the method in reducing the microbial load, and any potential negative impacts on the sensory characteristics, nutritional composition, and safety of the produce. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=fresh%20produce" title="fresh produce">fresh produce</a>, <a href="https://publications.waset.org/abstracts/search?q=pathogenic%20microorganisms" title=" pathogenic microorganisms"> pathogenic microorganisms</a>, <a href="https://publications.waset.org/abstracts/search?q=foodborne%20illnesses" title=" foodborne illnesses"> foodborne illnesses</a>, <a href="https://publications.waset.org/abstracts/search?q=disinfection%20methods" title=" disinfection methods"> disinfection methods</a> </p> <a href="https://publications.waset.org/abstracts/165774/physical-and-chemical-alternative-methods-of-fresh-produce-disinfection" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/165774.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">74</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">970</span> Influence of the Mixer on the Rheological Properties of the Fresh Concrete</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Alexander%20Nitsche">Alexander Nitsche</a>, <a href="https://publications.waset.org/abstracts/search?q=Piotr-Robert%20Lazik"> Piotr-Robert Lazik</a>, <a href="https://publications.waset.org/abstracts/search?q=Harald%20Garrecht"> Harald Garrecht</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The viscosity of the concrete has a great influence on the properties of the fresh concrete. Fresh concretes with low viscosity have a good flowability, whereas high viscosity has a lower flowability. Clearly, viscosity is directly linked to other parameters such as consistency, compaction, and workability of the concrete. The above parameters also depend very much on the energy induced during the mixing process and, of course, on the installation of the mixer itself. The University of Stuttgart has decided to investigate the influence of different mixing systems on the viscosity of various types of concrete, such as road concrete, self-compacting concrete, and lightweight concrete, using a rheometer and other testing methods. Each type is tested with three different mixers, and the rheological properties, namely consistency, and viscosity are determined. The aim of the study is to show that different types of concrete mixed with different types of mixers reach completely different yield points. Therefore, a 3 step procedure will be introduced. At first, various types of concrete mixtures and their differences are introduced. Then, the chosen suspension mixer and conventional mixers, which are going to be used in this paper, will be discussed. Lastly, the influence of the mixing system on the rheological properties of each of the select mix designs, as well as on fresh concrete, in general, will be presented. <p class="card-text"><strong>Keywords:</strong> <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=flowability" title=" flowability"> flowability</a>, <a href="https://publications.waset.org/abstracts/search?q=suspension%20mixer" title=" suspension mixer"> suspension mixer</a>, <a href="https://publications.waset.org/abstracts/search?q=viscosity" title=" viscosity"> viscosity</a> </p> <a href="https://publications.waset.org/abstracts/118870/influence-of-the-mixer-on-the-rheological-properties-of-the-fresh-concrete" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/118870.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">144</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">969</span> Effect of Fermentation on the Bioavailability of Some Fruit Extracts</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Kubra%20Ozkan">Kubra Ozkan</a>, <a href="https://publications.waset.org/abstracts/search?q=Osman%20Sagdic"> Osman Sagdic</a> </p> <p class="card-text"><strong>Abstract:</strong></p> To better understand the benefits of these fresh and fermented fruits on human health, the consequences of human metabolism and the bioavailability must be known. In this study, brine with 10% salt content, sugar, and vinegar (5% acetic acid) was added to fruits (Prunus domestica L. and Prunus amygdalus Batsch) in different formulations. Samples were stored at 20±2˚C for their fermentation for 21 days. The effects of in vitro digestion were determined on the bioactive compounds in fresh and fermented fruits ((Prunus domestica L. and Prunus amygdalus Batsch). Total phenolic compounds, total flavonoid compounds and antioxidant capacities of post gastric (PG), IN (with small intestinal absorbers) and OUT (without small intestine absorbers) samples obtained as gastric and intestinal digestion in vitro were measured. Bioactive compounds and antioxidant capacity were determined by spectrophotometrically. Antioxidant capacity was tested by the CUPRAC methods, the total phenolic content (TPC) was determined by the Folin-Ciocalteu method, the total flavonoid content (TFC) determined by Aluminium trichloride (AlCl3) method. While the antioxidant capacity of fresh Prunus domestica L. and Prunus amygdalus Batsch samples were 2.21±0.05 mg TEAC/g, 4.39±0.02mg TEAC/g; these values for fermented fruits were found 2.37±0.08mg TEAC/g, 5.38±0.07mg TEAC/g respectively. While the total phenolic contents of fresh fruits namely, Prunus domestica L. and Prunus amygdalus Batsch samples were 0.51±0.01mg GAE/g, 5.56±0.01mg GAE/g; these values for fermented fruits were found as 0.52±0.01mg GAE/g, 6.81±0.03mg GAE/g, respectively. While the total flavonoid amounts of fresh Prunus domestica L. and Prunus amygdalus Batsch samples were 0.19±0.01mg CAE/g, 2.68±0.02mg CAE/g, these values for fermented fruits were found 0.20±0.01mg CAE/g, 2.93±0.02mg CAE/g, respectively. This study showed that phenolic, flavonoid compounds and antioxidant capacities of the samples were increased during the fermantation process. As a result of digestion, the amounts of bioactive components decreased in the stomach and intestinal environment. The bioavailability values of the phenolic compounds in fresh and fermented Prunus domestica L. fruits are 40.89% and 43.28%, respectively. The bioavailability values of the phenolic compounds in fresh and fermented Prunus amygdalus Batsch fruits 4.27% and 3.82%, respectively. The bioavailability values of the flavonoid compounds in fresh and fermented Prunus domestica L. fruits are 5.32% and 19.98%, respectively. The bioavailability values of the flavonoid compounds in fresh and fermented Prunus amygdalus Batsch fruits 2.22% and 1.53%, respectively. The bioavailability values of antioxidant capacity in fresh and fermented Prunus domestica L. fruits are 33.06% and 33.51, respectively. The bioavailability values of antioxidant capacity in fresh and fermented Prunus amygdalus Batsch fruits 14.50% and 15.31%, respectively. Fermentation process; Prunus amygdalus Batsch decreased bioavailability while Prunus domestica increased bioavailability. When two fruits are compared; Prunus domestica bioavailability is more than Prunus amygdalus Batsch. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bioactivity" title="bioactivity">bioactivity</a>, <a href="https://publications.waset.org/abstracts/search?q=bioavailability" title=" bioavailability"> bioavailability</a>, <a href="https://publications.waset.org/abstracts/search?q=fermented" title=" fermented"> fermented</a>, <a href="https://publications.waset.org/abstracts/search?q=fruit" title=" fruit"> fruit</a>, <a href="https://publications.waset.org/abstracts/search?q=nutrition" title=" nutrition"> nutrition</a> </p> <a href="https://publications.waset.org/abstracts/86993/effect-of-fermentation-on-the-bioavailability-of-some-fruit-extracts" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/86993.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">161</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">968</span> Use of High Hydrostatic Pressure as an Alternative Preservation Method for Fresh Dates, Rutab</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Salah%20Mohammed%20Al-Eid">Salah Mohammed Al-Eid</a>, <a href="https://publications.waset.org/abstracts/search?q=Siddig%20Hussein%20Hamad"> Siddig Hussein Hamad</a>, <a href="https://publications.waset.org/abstracts/search?q=Fahad%20Mohammed%20Aljassas"> Fahad Mohammed Aljassas</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The effects of high hydrostatic pressure (HHP) treatments on microbial contamination, chemical and physical properties of fresh dates (Rutab stage) were studied. Khalas, Barhi and Hilali cultivars were treated at 200, 250, 300 and 350 MPa using HHP research apparatus. The objective of such treatments was to preserve fresh dates without adversely affecting its properties. Treating fresh dates at 300 MPa for 5 minutes at 40°C reduced microbial contamination in about 2.5 log cycles. Applying 250 MPa was enough to control Rutab contamination with molds, yeasts, and coliforms. Both treatments were enough to reduce Rutab microbial contamination to acceptable levels. HHP caused no significant effect on Rutab chemical properties (moisture, sugars, protein, pectin and acidity). However, a slight decrease in moisture contents due to HHP was observed. Rutab lightness (L*) significantly decreased due to the application of HHP. Only Rutab treated at 300 MPs gave lower redness (a*) values compared with an untreated sample. The effect of 300 MPa on increasing yellowness (b*) was observed for Barhi and Hilali but decreasing for Khalas. The hardness of all Rutab cultivars significantly decreased as a result of HHP application. In fact, the pressure applied at 300 MPa had an adverse effect on texture, which may limit its suitability for use in Rutab preservation. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=high%20hydrostatic%20pressure" title="high hydrostatic pressure">high hydrostatic pressure</a>, <a href="https://publications.waset.org/abstracts/search?q=fresh%20dates%20%28Rutab%29" title=" fresh dates (Rutab)"> fresh dates (Rutab)</a>, <a href="https://publications.waset.org/abstracts/search?q=microbial%20contamination" title=" microbial contamination"> microbial contamination</a>, <a href="https://publications.waset.org/abstracts/search?q=color" title=" color"> color</a>, <a href="https://publications.waset.org/abstracts/search?q=texture" title=" texture"> texture</a> </p> <a href="https://publications.waset.org/abstracts/53774/use-of-high-hydrostatic-pressure-as-an-alternative-preservation-method-for-fresh-dates-rutab" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/53774.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">293</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">967</span> Effect of Deficit Irrigation on Photosynthesis Pigments, Proline Accumulation and Oil Quantity of Sweet Basil (Ocimum basilicum L.) in Flowering and Seed Formation Stages</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Batoul%20Mohamed%20Abdullatif">Batoul Mohamed Abdullatif</a>, <a href="https://publications.waset.org/abstracts/search?q=Nouf%20Ali%20Asiri"> Nouf Ali Asiri</a> </p> <p class="card-text"><strong>Abstract:</strong></p> O. basilicum plant was subjected to deficit irrigation using four treatments viz. control, irrigated with 70% of soil water capacity (SWC), Treatment 1, irrigated with 50% SWC, Treatment 2, irrigated with 30% SWC and Treatment 3, irrigated with 10 % SWC. Photosynthesis pigments viz. chlorophyll a, b, and the carotenoids, proline accumulation, and oil quantity were investigated under these irrigation treatments. The results indicate that photosynthesis pigments and oil content of deficit irrigation treatments did not significantly reduced than that of the full irrigation control. Photosynthesis pigments were affected by the stage of growth and not by irrigation treatments. They were high during flowering stage and low during seed formation stage for all treatments. The lowest irrigation plants (10 % SWC) achieved, during flowering stage, 0.72 mg\g\fresh weight of chlorophyll a, compared to 0.43 mg\g\fresh weight in control plant, 0.40 mg\g\fresh weight of chlorophyll b, compared to 0.19 mg\g\fresh weight in control plants and 0.29 mg\g\fresh weight of carotenoids, compared to 0.21 mg\g\fresh weight in control plants. It has been shown that reduced irrigation rates tend to enhance O. basilicum to have high oil quantity reaching a value of 63.37 % in a very low irrigation rate (10 % SWC) compared to 45.38 of control in seeds. Proline was shown to be accumulated in roots to almost double the amount in shoot during flowering stage in treatment 3. This accumulation seems to have a pronounce effect on O. basilicum acclimation to deficit irrigation. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=deficit%20irrigation" title="deficit irrigation">deficit irrigation</a>, <a href="https://publications.waset.org/abstracts/search?q=photosynthesis%20pigments" title=" photosynthesis pigments"> photosynthesis pigments</a>, <a href="https://publications.waset.org/abstracts/search?q=proline%20accumulation" title=" proline accumulation"> proline accumulation</a>, <a href="https://publications.waset.org/abstracts/search?q=oil%20quantity" title=" oil quantity"> oil quantity</a>, <a href="https://publications.waset.org/abstracts/search?q=sweet%20basil%20flowering%20formation" title=" sweet basil flowering formation"> sweet basil flowering formation</a>, <a href="https://publications.waset.org/abstracts/search?q=seed%20formation" title=" seed formation"> seed formation</a> </p> <a href="https://publications.waset.org/abstracts/2422/effect-of-deficit-irrigation-on-photosynthesis-pigments-proline-accumulation-and-oil-quantity-of-sweet-basil-ocimum-basilicum-l-in-flowering-and-seed-formation-stages" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/2422.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">424</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">966</span> Effects of Gamma Irradiation on Chemical and Antioxidant Properties of Iranian Native Fresh Barberry Fruit</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Samira%20Berenji%20Ardestani">Samira Berenji Ardestani</a>, <a href="https://publications.waset.org/abstracts/search?q=Hamid%20Reza%20Akhavan"> Hamid Reza Akhavan</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Gamma irradiation greatly reduces the potential microbiological risk of fresh fruits, resulting in improved microbial safety as well as extending their shelf life. The effects of 0.5-2 kGy gamma doses on some physicochemical, microbial and sensory properties of fresh barberry fruits (<em>Berberis vulgaris</em>) during refrigerated storage for 40 days were evaluated. The total anthocyanin and total phenolic contents of barberry fruits decreased in a dose-dependent manner immediately after irradiation and after subsequent storage. In general, it is recommended that, according to the effect of gamma radiation on physicochemical, microbial and sensorial characteristics, doses of 1.25-2 kGy could be used. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antioxidant%20property" title="antioxidant property">antioxidant property</a>, <a href="https://publications.waset.org/abstracts/search?q=barberry%20fruit" title=" barberry fruit"> barberry fruit</a>, <a href="https://publications.waset.org/abstracts/search?q=chemical%20properties" title=" chemical properties"> chemical properties</a>, <a href="https://publications.waset.org/abstracts/search?q=gamma%20irradiation" title=" gamma irradiation"> gamma irradiation</a> </p> <a href="https://publications.waset.org/abstracts/81364/effects-of-gamma-irradiation-on-chemical-and-antioxidant-properties-of-iranian-native-fresh-barberry-fruit" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/81364.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">279</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">965</span> Assay of Formulation of Fresh Cheese Using Lemon and Orange Juices as Clotting Agents</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=F.%20Bouchouka">F. Bouchouka</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20Benamara"> S. Benamara</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The present work is an attempt to prepare a fresh cheese using lemon juice and lemon juice / orange juice mixture as acidifying / clotting agents. A reference cheese is obtained by acidification with commercial vinegar. The analysis performed on the final product (fat, cheese yield, sensory analysis, rheological and bacteriological properties) confirmed the technical feasibility of a natural cheese, using a lemon juice and / or lemon juice / orange juice mixture as acidifying / clotting agents. In addition, a general acceptance test allowed to select the cheese sample acidified with lemon juice as the best, compared to the two other samples (lemon juice/orange juice acidification and commercial vinegar acidification). <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=clotting%20agent" title="clotting agent">clotting agent</a>, <a href="https://publications.waset.org/abstracts/search?q=fresh%20cheese" title=" fresh cheese"> fresh cheese</a>, <a href="https://publications.waset.org/abstracts/search?q=juice" title=" juice"> juice</a>, <a href="https://publications.waset.org/abstracts/search?q=lemon" title=" lemon"> lemon</a>, <a href="https://publications.waset.org/abstracts/search?q=orange" title=" orange"> orange</a> </p> <a href="https://publications.waset.org/abstracts/41937/assay-of-formulation-of-fresh-cheese-using-lemon-and-orange-juices-as-clotting-agents" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/41937.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">251</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">964</span> Effect of Permeability Reducing Admixture Utilization on Sulfate Resistance of Self-Consolidating Concrete Mixture</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ali%20Mardani-Aghabaglou">Ali Mardani-Aghabaglou</a>, <a href="https://publications.waset.org/abstracts/search?q=Zia%20Ahmad%20Faqiri"> Zia Ahmad Faqiri</a>, <a href="https://publications.waset.org/abstracts/search?q=Semsi%20Yazici"> Semsi Yazici</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In this study, the effect of permeability reducing admixture (PRA) utilization on fresh properties, compressive strength and sulfate resistance of self-consolidating concrete (SSC) were investigated. For this aim, two different commercial PRA were used at two utilization ratios as %0.1 and %0.2 wt. CEM I 42.5 R type cement and crushed limestone aggregate having Dmax of 15 mm were used for preparing of SCC mixtures. In all mixtures, cement content, water/cement ratio, and flow value were kept constant as 450 kg, 0.40 and 65 ± 2 cm, respectively. In order to obtain desired flow value, a polycarboxylate ether-based high range water reducing admixture was used at different content. T50 flow time, flow value, L-box, and U-funnel of SCC mixture were measured as fresh properties. 1, 3, 7 and 28-day compressive strength of SCC mixture were obtained on 150 mm cubic specimens. To investigate the sulfate resistance of SCC mixture 75x75x285 mm prismatic specimens were produced. After 28-day water curing, specimens were immersed in %5 sodium sulfate solution during 210 days. The length change of specimens was measured at 5-day time intervals up to 210 days. According to the test results, all fresh properties of SCC mixtures were in accordance with the European federation of specialist construction chemicals and concrete systems (EFNARC) critter for SCC mixtures. The utilization of PRA had no significant effect on compressive strength and fresh properties of SCC mixtures. Regardless of PRA type, sulfate resistance of SCC mixture increased by adding of PRA into the SCC mixtures. The length changes of the SCC mixtures containing %1 and %2 PRA were measured as %8 and %14 less than that of control mixture containing no PRA, respectively. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=permeability%20reducing%20admixture" title="permeability reducing admixture">permeability reducing admixture</a>, <a href="https://publications.waset.org/abstracts/search?q=self-consolidating%20concrete" title=" self-consolidating concrete"> self-consolidating concrete</a>, <a href="https://publications.waset.org/abstracts/search?q=fresh%20properties" title=" fresh properties"> fresh properties</a>, <a href="https://publications.waset.org/abstracts/search?q=sulfate%20resistance" title=" sulfate resistance"> sulfate resistance</a> </p> <a href="https://publications.waset.org/abstracts/99509/effect-of-permeability-reducing-admixture-utilization-on-sulfate-resistance-of-self-consolidating-concrete-mixture" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/99509.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">157</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">963</span> Design Considerations on Cathodic Protection for X65 Steel Tank Containing Fresh Water</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=A.%20M.%20Al-Sabagh">A. M. Al-Sabagh</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20A.%20Deyab"> M. A. Deyab</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20N.%20Kroush"> M. N. Kroush</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The present study focused on critical and detailed approach for using aluminum electrode as impressed current anode for cathodic protection of X65 steel tank containing fresh water. The impressed current design calculation showed 0.6 A of current demand and voltage of 0.33 V required to adequately protect the X65 steel tank with internal surface area of 421 m². We used here one transformer rectifier with current and voltage output of 25 A and 25 V, respectively. The data showed that the potentials ranged from -0.474 to -0.509 V (vs. Cu/CuSO₄), prior to the application of cathodic protection. When the potential was measured 1 h after the application of cathodic protection, the potential values showed considerable shift within protection range (-0.950 V vs. Cu/CuSO₄). The results confirmed that aluminum anode can be used in freshwater applications with high efficiency (current capacity) and low consumption rate. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cathodic%20protection" title="cathodic protection">cathodic protection</a>, <a href="https://publications.waset.org/abstracts/search?q=aluminum" title=" aluminum"> aluminum</a>, <a href="https://publications.waset.org/abstracts/search?q=steel" title=" steel"> steel</a>, <a href="https://publications.waset.org/abstracts/search?q=fresh%20water" title=" fresh water"> fresh water</a> </p> <a href="https://publications.waset.org/abstracts/91429/design-considerations-on-cathodic-protection-for-x65-steel-tank-containing-fresh-water" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/91429.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">154</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">962</span> Utilization of Chicken Skin Based Products as Fat Replacers for Improving the Nutritional Quality, Physico-Chemical Characteristics and Sensory Attributes of Beef Fresh Sausage</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Hussein%20M.%20H.%20Mohamed">Hussein M. H. Mohamed</a>, <a href="https://publications.waset.org/abstracts/search?q=Hamdy%20M.%20B.%20Zaki"> Hamdy M. B. Zaki</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Fresh sausage is one of the cheapest and delicious meat products that are gaining popularity all over the world. It is considered as a practice of adding value to low-value meat cuts of high fat and connective tissue contents. One of the most important characteristics of fresh sausage is the distinctive marbling appearance between lean and fatty portions, which can be achieved by using animal fat. For achieving the marbling appearance of fresh sausage, a lager amount of fat needs to be used. The use of animal fat may represent a health concern due to its content of saturated fatty acids and trans-fats, which increase the risk of heart diseases. There is a need for reducing the fat content of fresh sausage to obtain a healthy product. However, fat is responsible for the texture, flavor, and juiciness of the product. Therefore, developing reduced-fat products is a challenging process. The main objectives of the current study were to incorporate chicken skin based products (chicken skin emulsion, gelatinized chicken skin, and gelatinized chicken skin emulsion) during the formulation of fresh sausage as fat replacers and to study the effect of these products on the nutritional quality, physicochemical properties, and sensory attributes of the processed product. Three fresh sausage formulae were prepared using chicken skin based fat replacers (chicken skin emulsion, gelatinized chicken skin, and gelatinized chicken skin emulsion) beside one formula prepared using mesenteric beef fat as a control. The proximate composition, fatty acid profiles, Physico-chemical characteristics, and sensory attributes of all formulas were assessed. The results revealed that the use of chicken skin based fat replacers resulted in significant (P < 0.05) reduction of fat contents from 17.67 % in beef mesenteric fat formulated sausage to 5.77, 8.05 and 8.46 in chicken skin emulsion, gelatinized chicken skin, and gelatinized chicken skin emulsion formulated sausages, respectively. Significant reduction in the saturated fatty acid contents and a significant increase in mono-unsaturated, poly-unsaturated, and omega-3 fatty acids have been observed in all formulae processed with chicken skin based fat replacers. Moreover, significant improvements in the physico-chemical characteristics and non-significant changes in the sensory attributes have been obtained. From the obtained results, it can be concluded that the chicken skin based products can be used safely to improve the nutritional quality and physico chemical properties of beef fresh sausages without changing the sensory attributes of the product. This study may encourage meat processors to utilize chicken skin based fat replacers for the production of high quality and healthy beef fresh sausages. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=chicken%20skin%20emulsion" title="chicken skin emulsion">chicken skin emulsion</a>, <a href="https://publications.waset.org/abstracts/search?q=fresh%20sausage" title=" fresh sausage"> fresh sausage</a>, <a href="https://publications.waset.org/abstracts/search?q=gelatinized%20chicken%20skin" title=" gelatinized chicken skin"> gelatinized chicken skin</a>, <a href="https://publications.waset.org/abstracts/search?q=gelatinized%20chicken%20skin%20emulsion" title=" gelatinized chicken skin emulsion"> gelatinized chicken skin emulsion</a> </p> <a href="https://publications.waset.org/abstracts/119610/utilization-of-chicken-skin-based-products-as-fat-replacers-for-improving-the-nutritional-quality-physico-chemical-characteristics-and-sensory-attributes-of-beef-fresh-sausage" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/119610.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">130</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">961</span> Chemical Composition and Antioxidant Activity of Fresh Chokeberries</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Vesna%20Tumbas%20%C5%A0aponjac">Vesna Tumbas Šaponjac</a>, <a href="https://publications.waset.org/abstracts/search?q=Sonja%20Djilas"> Sonja Djilas</a>, <a href="https://publications.waset.org/abstracts/search?q=Jasna%20%C4%8Canadanovi%C4%87-Brunet"> Jasna Čanadanović-Brunet</a>, <a href="https://publications.waset.org/abstracts/search?q=Gordana%20%C4%86etkovi%C4%87"> Gordana Ćetković</a>, <a href="https://publications.waset.org/abstracts/search?q=Jelena%20Vuli%C4%87"> Jelena Vulić</a>, <a href="https://publications.waset.org/abstracts/search?q=Sla%C4%91ana%20Staj%C4%8Di%C4%87"> Slađana Stajčić</a>, <a href="https://publications.waset.org/abstracts/search?q=Milica%20Vin%C4%8Di%C4%87"> Milica Vinčić</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Substantial interest has been expressed in fruits and berries due to their potential favourable health effects and high content of polyphenols, especially flavonoids and anthocyanins. Chokeberries (Aronia melanocarpa) are dark berries, similar to blackcurrants, that have been used by native Americans both as a food resource and in traditional medicine for treatment of cold. Epidemiological studies revealed positive effects of chokeberries on colorectal cancer, cardiovascular diseases, and various inflammatory conditions. Chokeberries are well known as good natural antioxidants, which contain phenolic compounds, flavonoids, anthocyanidins and antioxidant vitamins. The aim of this study was to provide information on polyphenolic compounds present in fresh chokeberries as well as to determine its antioxidant activity. Individual polyphenolic compounds have been identified and quantified using HPLC/UV-Vis. Results showed that the most dominant phenolic acid was protocatechuic acid (274.23 mg/100 g FW), flavonoid rutin (319.66 mg/100 g FW) and anthocyanin cyanidin-3-galactoside (1532.68 mg/100 g FW). Generally, anthocyanins were predominant compounds in fresh chokeberry (2342.82 mg/100 g FW). Four anthocyanins have been identified in fresh chokeberry and all of them were cyanidin glicosides. Antioxidant activity was determined using spectrophotometric DPPH assay and compared to standard antioxidant compound vitamin C. The resulting EC50 value (amount of fresh chokeberries that scavenge 50% of DPPH radicals) is 0.33 mg vitamin C equivalent/100 g FW. The results of this investigation provide evidence on high contents of phenolic compounds, especially anthocyanins, in chokeberries as well as high antioxidant activity of this fruit. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=chokeberry" title="chokeberry">chokeberry</a>, <a href="https://publications.waset.org/abstracts/search?q=polyphenols" title=" polyphenols"> polyphenols</a>, <a href="https://publications.waset.org/abstracts/search?q=antioxidant" title=" antioxidant"> antioxidant</a>, <a href="https://publications.waset.org/abstracts/search?q=DPPH%20radicals" title=" DPPH radicals"> DPPH radicals</a> </p> <a href="https://publications.waset.org/abstracts/21574/chemical-composition-and-antioxidant-activity-of-fresh-chokeberries" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/21574.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">572</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">960</span> Characterization of Fresh, Charcoal Flue Gas Treated and Boiled Beef Samples Using FTIR For Consumption Safety</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Catherine%20W.%20Njeru">Catherine W. Njeru</a>, <a href="https://publications.waset.org/abstracts/search?q=Clarence%20Murithi%20W."> Clarence Murithi W.</a>, <a href="https://publications.waset.org/abstracts/search?q=Isaac%20W.%20%20Mwangi"> Isaac W. Mwangi</a>, <a href="https://publications.waset.org/abstracts/search?q=Ruth%20Wanjau"> Ruth Wanjau</a>, <a href="https://publications.waset.org/abstracts/search?q=Grace%20N.%20Kiriro"> Grace N. Kiriro</a>, <a href="https://publications.waset.org/abstracts/search?q=Gerald%20W.%20Mbugua"> Gerald W. Mbugua</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Flesh from animals is one of the most nutritious food materials that is rich in Vitamin B12, B3 (Niacin), B6, iron, zinc, selenium, and plenty of other vitamins and minerals and a high content of fats Meat consumption projection indicates an increase from 5.5 to 13.3 million tons by 2025 and this demand has been associated with livestock revolution. This study used charcoal flue gases sourced from the combustion of charcoal briquettes to prolong beef shelf life. The FT-IR technique is based on the specific absorption of infrared radiation by carbon monoxide and carbon dioxide molecules. The characterization of the functional groups was done using Fourier transform infrared spectroscopy (Shimadzu IR Tracer-100). The fresh, treated and boiled beef was ground with potassium bromide (KBr) into pellets and analyzed using FT-IR at a range of 400-3600 cm-1. The reaction of fresh, charcoal flue gas treated and boiled beef samples are as shown in the FT-IR spectrums. The fresh and boiled beef spectrums are similar, while the charcoal flue-treated beef samples show distinct peaks at 2100 and 2290 cm-1, which correspond to carbon monoxide and carbon dioxide, respectively. The study proposes the use of FT-IR in the determination of beef for consumption quality studies. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=FT-IR" title="FT-IR">FT-IR</a>, <a href="https://publications.waset.org/abstracts/search?q=charcoal%20flue%20gases" title=" charcoal flue gases"> charcoal flue gases</a>, <a href="https://publications.waset.org/abstracts/search?q=beef" title=" beef"> beef</a>, <a href="https://publications.waset.org/abstracts/search?q=charcoal%20flue%20gases" title=" charcoal flue gases"> charcoal flue gases</a> </p> <a href="https://publications.waset.org/abstracts/192426/characterization-of-fresh-charcoal-flue-gas-treated-and-boiled-beef-samples-using-ftir-for-consumption-safety" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/192426.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">24</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">959</span> Effect of Red Cabbage Antioxidant Extracts on Lipid Oxidation of Fresh Tilapia</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ayse%20Demirbas">Ayse Demirbas</a>, <a href="https://publications.waset.org/abstracts/search?q=Bruce%20A.%20Welt"> Bruce A. Welt</a>, <a href="https://publications.waset.org/abstracts/search?q=Yavuz%20Yagiz"> Yavuz Yagiz </a> </p> <p class="card-text"><strong>Abstract:</strong></p> Oxidation of polyunsaturated fatty acids (PUFA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in fish causes loss of product quality. Oxidative rancidity causes loss of nutritional value and undesirable color changes. Therefore, powerful antioxidant extracts may provide a relatively low cost and natural means to reduce oxidation, resulting in longer, higher quality and higher value shelf life of foods. In this study, we measured effects of red cabbage antioxidant on lipid oxidation in fresh tilapia filets using thiobarbituric acid reactive substances (TBARS) assay, peroxide value (PV) and color assesment analysis. Extraction of red cabbage was performed using an efficient microwave method. Fresh tilapia filets were dipped in or sprayed with solutions containing different concentrations of extract. Samples were stored for up to 9 days at 4°C and analyzed every other day for color and lipid oxidation. Results showed that treated samples had lower oxidation than controls. Lipid peroxide values on treated samples showed benefits through day-7. Only slight differences were observed between spraying and dipping methods. This work shows that red cabbage antioxidant extracts may represent an inexpensive and all natural method for reducing oxidative spoilage of fresh fish. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antioxidant" title="antioxidant">antioxidant</a>, <a href="https://publications.waset.org/abstracts/search?q=shelf%20life" title=" shelf life"> shelf life</a>, <a href="https://publications.waset.org/abstracts/search?q=fish" title=" fish"> fish</a>, <a href="https://publications.waset.org/abstracts/search?q=red%20cabbage" title=" red cabbage"> red cabbage</a>, <a href="https://publications.waset.org/abstracts/search?q=lipid%20oxidation" title=" lipid oxidation"> lipid oxidation</a> </p> <a href="https://publications.waset.org/abstracts/43552/effect-of-red-cabbage-antioxidant-extracts-on-lipid-oxidation-of-fresh-tilapia" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/43552.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">329</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">958</span> Optimization Model for Support Decision for Maximizing Production of Mixed Fresh Fruit Farms</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Andr%C3%A9s%20I.%20%C3%81vila">Andrés I. Ávila</a>, <a href="https://publications.waset.org/abstracts/search?q=Patricia%20Aros"> Patricia Aros</a>, <a href="https://publications.waset.org/abstracts/search?q=C%C3%A9sar%20San%20Mart%C3%ADn"> César San Martín</a>, <a href="https://publications.waset.org/abstracts/search?q=Elizabeth%20Kehr"> Elizabeth Kehr</a>, <a href="https://publications.waset.org/abstracts/search?q=Yovana%20Leal"> Yovana Leal</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Planning models for fresh products is a very useful tool for improving the net profits. To get an efficient supply chain model, several functions should be considered to get a complete simulation of several operational units. We consider a linear programming model to help farmers to decide if it is convenient to choose what area should be planted for three kinds of export fruits considering their future investment. We consider area, investment, water, productivity minimal unit, and harvest restrictions to develop a monthly based model to compute the average income in five years. Also, conditions on the field as area, water availability, and initial investment are required. Using the Chilean costs and dollar-peso exchange rate, we can simulate several scenarios to understand the possible risks associated to this market. Also, this tool help to support decisions for government and individual farmers. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=mixed%20integer%20problem" title="mixed integer problem">mixed integer problem</a>, <a href="https://publications.waset.org/abstracts/search?q=fresh%20fruit%20production" title=" fresh fruit production"> fresh fruit production</a>, <a href="https://publications.waset.org/abstracts/search?q=support%20decision%20model" title=" support decision model"> support decision model</a>, <a href="https://publications.waset.org/abstracts/search?q=agricultural%20and%20biosystems%20engineering" title=" agricultural and biosystems engineering"> agricultural and biosystems engineering</a> </p> <a href="https://publications.waset.org/abstracts/26591/optimization-model-for-support-decision-for-maximizing-production-of-mixed-fresh-fruit-farms" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/26591.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">438</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">957</span> Microorganisms in Fresh and Stored Bee Pollen Originated from Slovakia</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Vladim%C3%ADra%20K%C5%88azovick%C3%A1">Vladimíra Kňazovická</a>, <a href="https://publications.waset.org/abstracts/search?q=M%C3%A1ria%20Dovi%C4%8Di%C4%8Dov%C3%A1"> Mária Dovičičová</a>, <a href="https://publications.waset.org/abstracts/search?q=Miroslava%20Ka%C4%8D%C3%A1niov%C3%A1"> Miroslava Kačániová</a>, <a href="https://publications.waset.org/abstracts/search?q=Margita%20%C4%8Canigov%C3%A1"> Margita Čanigová</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The aim of the study was to test the storage of bee pollen at room temperature and in cold store, and to describe microorganisms originated from it. Fresh bee pollen originating in West Slovakia was collected in May 2010. It was tested for presence of particular microbial groups using dilution plating method, and divided into two parts with different storage (in cold store and at room temperature). Microbial analyses of pollen were repeated after one year of storage. Several bacterial strains were isolated and tested using Gram staining, for catalase and fructose-6-phosphate-phosphoketolase presence, and by rapid ID 32A (BioMérieux, France). Micromycetes were identified at genus level. Fresh pollen contained coliform bacteria, which were not detected after one year of storage in both ways. Total plate count (TPC) of aerobes and anaerobes and of yeasts in fresh bee pollen exceeded 5.00 log CFU/g. TPC of aerobes and anaerobes decreased below 2.00 log CFU/g after one year of storage in both ways. Count of yeasts decreased to 2.32 log CFU/g (at room temperature) and to 3.66 log CFU/g (in cold store). Microscopic filamentous fungi decreased from 3.41 log CFU/g (fresh bee pollen) to 1.13 log CFU/g (at room temperature) and to 1.89 log CFU/g (in cold store). In fresh bee pollen, 12 genera of micromycetes were identified in the following order according to their relative density: Penicillium > Mucor > Absidia > Cladosporium, Fusarium > Alternaria > Eurotium > Aspergillus, Rhizopus > Emericella > Arthrinium and Mycelium sterilium. After one year at room temperature, only three genera were detected in bee pollen (Penicillium > Aspergillus, Mucor) and after one year in cold store, seven genera were detected (Mucor > Penicillium, Emericella > Aspergillus, Absidia > Arthrinium, Eurotium). From the plates designated for anaerobes, eight colonies originating in fresh bee pollen were isolated. Among them, a single yeast isolate occurred. Other isolates were G+ bacteria, with a total of five rod shaped. In three out of these five, catalase was absent and fructose-6-phosphate-phosphoketolase was present. Bacterial isolates originating in fresh pollen belonged probably to genus Bifidobacterium or relative genera, but their identity was not confirmed unequivocally. In general, cold conditions are suitable for maintaining the natural properties of foodstuffs for a longer time. Slight decrease of microscopic fungal number and diversity was recorded in cold temperatures compared with storage at room temperature. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bacteria" title="bacteria">bacteria</a>, <a href="https://publications.waset.org/abstracts/search?q=bee%20product" title=" bee product"> bee product</a>, <a href="https://publications.waset.org/abstracts/search?q=microscopic%20fungi" title=" microscopic fungi"> microscopic fungi</a>, <a href="https://publications.waset.org/abstracts/search?q=biosystems%20engineering" title=" biosystems engineering"> biosystems engineering</a> </p> <a href="https://publications.waset.org/abstracts/5155/microorganisms-in-fresh-and-stored-bee-pollen-originated-from-slovakia" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/5155.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">343</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">956</span> Adsorption and Electrochemical Regeneration for Industrial Wastewater Treatment</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=H.%20M.%20Mohammad">H. M. Mohammad</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20Martin"> A. Martin</a>, <a href="https://publications.waset.org/abstracts/search?q=N.%20Brown"> N. Brown</a>, <a href="https://publications.waset.org/abstracts/search?q=N.%20Hodson"> N. Hodson</a>, <a href="https://publications.waset.org/abstracts/search?q=P.%20Hill"> P. Hill</a>, <a href="https://publications.waset.org/abstracts/search?q=E.%20Roberts"> E. Roberts</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Graphite intercalation compound (GIC) has been demonstrated to be a useful, low capacity and rapid adsorbent for the removal of organic micropollutants from water. The high electrical conductivity and low capacity of the material lends itself to electrochemical regeneration. Following electrochemical regeneration, equilibrium loading under similar conditions is reported to exceed that achieved by the fresh adsorbent. This behavior is reported in terms of the regeneration efficiency being greater than 100%. In this work, surface analysis techniques are employed to investigate the material in three states: ‘Fresh’, ‘Loaded’ and ‘Regenerated’. ‘Fresh’ GIC is shown to exhibit a hydrogen and oxygen rich surface layer approximately 150 nm thick. ‘Loaded’ GIC shows a similar but slightly thicker surface layer (approximately 370 nm thick) and significant enhancement in the hydrogen and oxygen abundance extending beyond 600 nm from the surface. 'Regenerated’ GIC shows an oxygen rich layer, slightly thicker than the fresh case at approximately 220 nm while showing a very much lower hydrogen enrichment at the surface. Results demonstrate that while the electrochemical regeneration effectively removes the phenol model pollutant, it also oxidizes the exposed carbon surface. These results may have a significant impact on the estimation of adsorbent life. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=graphite" title="graphite">graphite</a>, <a href="https://publications.waset.org/abstracts/search?q=adsorbent" title=" adsorbent"> adsorbent</a>, <a href="https://publications.waset.org/abstracts/search?q=electrochemical" title=" electrochemical"> electrochemical</a>, <a href="https://publications.waset.org/abstracts/search?q=regeneration" title=" regeneration"> regeneration</a>, <a href="https://publications.waset.org/abstracts/search?q=phenol" title=" phenol"> phenol</a> </p> <a href="https://publications.waset.org/abstracts/111239/adsorption-and-electrochemical-regeneration-for-industrial-wastewater-treatment" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/111239.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">139</span> </span> </div> </div> <ul class="pagination"> <li class="page-item disabled"><span class="page-link">&lsaquo;</span></li> <li class="page-item active"><span class="page-link">1</span></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=fresh%20celery&page=2">2</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=fresh%20celery&page=3">3</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=fresh%20celery&page=4">4</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=fresh%20celery&page=5">5</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=fresh%20celery&page=6">6</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=fresh%20celery&page=7">7</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=fresh%20celery&page=8">8</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=fresh%20celery&page=9">9</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=fresh%20celery&page=10">10</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=fresh%20celery&page=32">32</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=fresh%20celery&page=33">33</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=fresh%20celery&page=2" 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>