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: acidic aroma</title> <meta name="description" content="Search results for: acidic aroma"> <meta name="keywords" content="acidic aroma"> <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="acidic aroma" 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="acidic aroma"> <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> 440</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: acidic aroma</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">440</span> Characteristic Composition and Sensory Contributions of Acidic Aroma in Mainstream Cigarette Smoke of Cherry-Red Tobacco</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Tian%20Yangyang">Tian Yangyang</a>, <a href="https://publications.waset.org/abstracts/search?q=Xu%20Zihe"> Xu Zihe</a>, <a href="https://publications.waset.org/abstracts/search?q=Lu%20Junping"> Lu Junping</a>, <a href="https://publications.waset.org/abstracts/search?q=Yang%20Jizhou"> Yang Jizhou</a>, <a href="https://publications.waset.org/abstracts/search?q=Xu%20Yiqun"> Xu Yiqun</a>, <a href="https://publications.waset.org/abstracts/search?q=Wang%20Jiansong"> Wang Jiansong</a>, <a href="https://publications.waset.org/abstracts/search?q=Chen%20Chao"> Chen Chao</a>, <a href="https://publications.waset.org/abstracts/search?q=Yang%20Mengmeng"> Yang Mengmeng</a>, <a href="https://publications.waset.org/abstracts/search?q=Guo%20Jianhua"> Guo Jianhua</a>, <a href="https://publications.waset.org/abstracts/search?q=Mu%20Wenjun"> Mu Wenjun</a>, <a href="https://publications.waset.org/abstracts/search?q=Wang%20Guiyao"> Wang Guiyao</a>, <a href="https://publications.waset.org/abstracts/search?q=Xue%20Chaoqun"> Xue Chaoqun</a>, <a href="https://publications.waset.org/abstracts/search?q=Liang%20Taibo"> Liang Taibo</a>, <a href="https://publications.waset.org/abstracts/search?q=Hu%20Liwei"> Hu Liwei</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Cherry-red tobacco is receiving constant attention from cigarette enterprises because of its special flavor. This study aims to explore the material basis for the formation of the characteristic flavor of cherry-red tobacco and to clarify the distribution characteristics of the acidic aroma component groups in its mainstream smoke. In order to reach the aims of current study, this study employs GC/MS to examine the differences of distribution characteristics in particulate matter of mainstream cigarette smoke between cherry-red and common tobacco, meanwhile the aroma activity values (OVA) was used to compare the contribution of acidic aroma of cherry-red tobacco. The results showed that: 1) Isovaleric acid, acetic acid and butyric acid were the key acidic components in the mainstream smoke of the samples, followed by 3-methylvaleric acid, 4-methylvaleric acid and n-valeric acid. 2)Analysis of the release of these key sour fragrance components showed that the acidic aroma of "YUN 85" mainstream smoke was stronger than the leaf group, cherry-red tobacco was the weakest. In addition, aging had the effect of reducing the acidic components of cherry-red tobacco and the addition of cherry-red tobacco had little effect on the acidic components of the original leaf group. 3) For 14 acidic aroma(OAV>1) in smoke of cherry-red tobacco, 3-methylpentanoic acid, 4-methylpentanoic acid, pentanoic acid, and isovaleric acid were very prominent in contributing to acidic aroma, while pyruvic acid, 2-methylbutyric acid, hydrogenated acid, and propionic acid were less contribution. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cherry-red%20tobacco" title="cherry-red tobacco">cherry-red tobacco</a>, <a href="https://publications.waset.org/abstracts/search?q=acidic%20aroma" title=" acidic aroma"> acidic aroma</a>, <a href="https://publications.waset.org/abstracts/search?q=GC%2FMS" title=" GC/MS"> GC/MS</a>, <a href="https://publications.waset.org/abstracts/search?q=mainstream%20cigarette%20smoke" title=" mainstream cigarette smoke"> mainstream cigarette smoke</a>, <a href="https://publications.waset.org/abstracts/search?q=odor%20activity%20value" title=" odor activity value"> odor activity value</a> </p> <a href="https://publications.waset.org/abstracts/157217/characteristic-composition-and-sensory-contributions-of-acidic-aroma-in-mainstream-cigarette-smoke-of-cherry-red-tobacco" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/157217.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">136</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">439</span> Property of Fermented Sweet Potato Flour and Its Suitability for Composite Noodle</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Neti%20Yuliana">Neti Yuliana</a>, <a href="https://publications.waset.org/abstracts/search?q=Srisetyani"> Srisetyani</a>, <a href="https://publications.waset.org/abstracts/search?q=Siti%20Nurdjanah"> Siti Nurdjanah</a>, <a href="https://publications.waset.org/abstracts/search?q=Dewi%20Sartika"> Dewi Sartika</a>, <a href="https://publications.waset.org/abstracts/search?q=Yoan%20Martiansari"> Yoan Martiansari</a>, <a href="https://publications.waset.org/abstracts/search?q=Putri%20Nabila"> Putri Nabila</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Naturally sweet potato flour usually requires a modification process to improve its inherent property for expanding its application in food system. The study was aimed to modify sweet potato flour (SPF), to increase its utilization for composite noodle production, trough fermentation of sweet potato slices before its flouring process. Fermentation were prepared with five different starters: pickle brine, Lactobacillus plantarum, Leuconostoc mesenteroides, mixed of Lactobacillus plantarum, Leuconostoc mesenteroides , and mixed of Lactobacillus plantarum, Leuconostoc mesenteroides, and Sacharomyces cerevisiae. Samples were withdrawn every 0, 24, 48, 72 and 96 hours. The fermented flours were characterized for swelling power, solubility, paste transmittance, pH, sensory properties (acidic aroma and whiteness), and the amount of broken composite noodle strips. The results indicated that there was no significant effect of different starters on fermented SPF characteristic and on the amount of broken noodle strip, while length of fermentation significantly affected. Longer fermentation, reaching 48-72 h, increased swelling power, pH, acidic aroma and whiteness of flour and reduced solubility, paste transmittance, and the amount of broken noodle strip. The results suggested that fermentation within 48-72 h period of time could provide great composite SPF for noodle. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=starters" title="starters">starters</a>, <a href="https://publications.waset.org/abstracts/search?q=fermented%20flour" title=" fermented flour"> fermented flour</a>, <a href="https://publications.waset.org/abstracts/search?q=sweet%20potato" title=" sweet potato"> sweet potato</a>, <a href="https://publications.waset.org/abstracts/search?q=composite%20noodle" title=" composite noodle"> composite noodle</a> </p> <a href="https://publications.waset.org/abstracts/41234/property-of-fermented-sweet-potato-flour-and-its-suitability-for-composite-noodle" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/41234.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">389</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">438</span> The Relation Between Protein-Protein and Polysaccharide-Protein Interaction on Aroma Release from Brined Cheese Model</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mehrnaz%20Aminifar">Mehrnaz Aminifar</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The relation between textural parameters and casein network on release of aromatic compounds was investigated over 90-days of ripening. Low DE maltodextrin and WPI were used to modify the textural properties of low fat brined cheese. Hardness, brittleness and compaction of casein network were affected by addition of maltodextrin and WPI. Textural properties and aroma release from cheese texture were affected by interaction of WPI protein-cheese protein and maltodexterin-cheese protein. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=aroma%20release" title="aroma release">aroma release</a>, <a href="https://publications.waset.org/abstracts/search?q=brined%20cheese" title=" brined cheese"> brined cheese</a>, <a href="https://publications.waset.org/abstracts/search?q=maltodexterin" title=" maltodexterin"> maltodexterin</a>, <a href="https://publications.waset.org/abstracts/search?q=WPI" title=" WPI"> WPI</a> </p> <a href="https://publications.waset.org/abstracts/6193/the-relation-between-protein-protein-and-polysaccharide-protein-interaction-on-aroma-release-from-brined-cheese-model" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/6193.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">354</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">437</span> Change of Flavor Characteristics of Flavor Oil Made Using Sarcodon aspratus (Sarcodon aspratus Berk. S. Ito) According to Extraction Temperature and Extraction Time</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Gyeong-Suk%20Jo">Gyeong-Suk Jo</a>, <a href="https://publications.waset.org/abstracts/search?q=Soo-Hyun%20Ji"> Soo-Hyun Ji</a>, <a href="https://publications.waset.org/abstracts/search?q=You-Seok%20Lee"> You-Seok Lee</a>, <a href="https://publications.waset.org/abstracts/search?q=Jeong-Hwa%20Kang"> Jeong-Hwa Kang</a> </p> <p class="card-text"><strong>Abstract:</strong></p> To develop an flavor oil using Sarcodon aspratus (Sarcodon aspratus Berk. S. Ito), infiltration extraction method was used to add dried mushroom flavor of Sarcodon aspratus to base olive oil. Edible base oil used during infiltration extraction was pressed olive oil, and infiltration extraction was done while varying extraction temperature to 20, 30, 40 and 50(℃) extraction time to 24 hours, 48 hours and 72 hours. Amount of Sarcodon aspratus added to base oil was 20% compared to 100% of base oil. Production yield of Sarcodon aspratus flavor oil decreased with increasing extraction frequency. Aroma intensity was 2195~2447 (A.U./1㎖), and it increased with increasing extraction temperature and extraction time. Chromaticity of Sarcodon aspratus flavor oil was bright pale yellow with pH of 4.5, sugar content of 71~72 (°Brix), and highest average turbidity of 16.74 (Haze %) shown by the 40℃ group. In the aromatic evaluation, increasing extraction temperature and extraction time resulted in increase of cheese aroma, savory sweet aroma and beef jerky aroma, as well as spicy taste comprised of slight bitter taste, savory taste and slight acrid taste, to make aromatic oil with unique flavor. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Flavor%20Characteristics" title="Flavor Characteristics">Flavor Characteristics</a>, <a href="https://publications.waset.org/abstracts/search?q=Flavor%20Oil" title=" Flavor Oil"> Flavor Oil</a>, <a href="https://publications.waset.org/abstracts/search?q=Infiltration%20extraction%20method" title=" Infiltration extraction method"> Infiltration extraction method</a>, <a href="https://publications.waset.org/abstracts/search?q=mushroom" title=" mushroom"> mushroom</a>, <a href="https://publications.waset.org/abstracts/search?q=Sarcodon%20aspratus%20%28Sarcodon%20aspratus%20Berk.%20S.%20Ito%29" title=" Sarcodon aspratus (Sarcodon aspratus Berk. S. Ito)"> Sarcodon aspratus (Sarcodon aspratus Berk. S. Ito)</a> </p> <a href="https://publications.waset.org/abstracts/76522/change-of-flavor-characteristics-of-flavor-oil-made-using-sarcodon-aspratus-sarcodon-aspratus-berk-s-ito-according-to-extraction-temperature-and-extraction-time" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/76522.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">375</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">436</span> Physicochemical Characteristics and Evaluation of Main Volatile Compounds of Fresh and Dehydrated Mango</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Maria%20Terezinha%20Santos%20Leite%20Neta">Maria Terezinha Santos Leite Neta</a>, <a href="https://publications.waset.org/abstracts/search?q=M%C3%B4nica%20Silva%20de%20Jesus"> Mônica Silva de Jesus</a>, <a href="https://publications.waset.org/abstracts/search?q=Hannah%20Caroline%20Santos%20Araujo"> Hannah Caroline Santos Araujo</a>, <a href="https://publications.waset.org/abstracts/search?q=Rafael%20Donizete%20Dutra%20Sandes"> Rafael Donizete Dutra Sandes</a>, <a href="https://publications.waset.org/abstracts/search?q=Raquel%20Anne%20Ribeiro%20Dos%20Santos"> Raquel Anne Ribeiro Dos Santos</a>, <a href="https://publications.waset.org/abstracts/search?q=Narendra%20Narain"> Narendra Narain</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Mango is one of the most consumed and appreciated fruits in the world, mainly due to its peculiar and characteristic aroma. Since the fruit is perishable, it requires conservation methods to prolong its shelf life. Mango cubes were dehydrated at 40°C, 50°C and 60°C and by lyophilization, and the effect of these processes was investigated on the physicochemical characteristics (color and texture) of the products and monitoring of the main volatile compounds for the mango aroma. Volatile compounds were extracted by the SPME technique and analyzed in GC-MS system. Drying temperature at 60°C and lyophilization showed higher efficiency in retention of main volatile compounds, being 63.93% and 60.32% of the total concentration present in the fresh pulp, respectively. The freeze-drying process also presented features closer to the fresh mango in relation to color and texture, which contributes to greater acceptability. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=mango" title="mango">mango</a>, <a href="https://publications.waset.org/abstracts/search?q=freeze%20drying" title=" freeze drying"> freeze drying</a>, <a href="https://publications.waset.org/abstracts/search?q=convection%20drying" title=" convection drying"> convection drying</a>, <a href="https://publications.waset.org/abstracts/search?q=aroma" title=" aroma"> aroma</a>, <a href="https://publications.waset.org/abstracts/search?q=GC-MS" title=" GC-MS"> GC-MS</a> </p> <a href="https://publications.waset.org/abstracts/183064/physicochemical-characteristics-and-evaluation-of-main-volatile-compounds-of-fresh-and-dehydrated-mango" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/183064.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">64</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">435</span> The Plant Hormone Auxin Impacts the Profile of Aroma Compounds in Tomato Fruits (Solanum lycopersicum)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Vanessa%20Caroline%20De%20Barros%20Bonato">Vanessa Caroline De Barros Bonato</a>, <a href="https://publications.waset.org/abstracts/search?q=Bruna%20Lima%20Gomes"> Bruna Lima Gomes</a>, <a href="https://publications.waset.org/abstracts/search?q=Luciano%20Freschi"> Luciano Freschi</a>, <a href="https://publications.waset.org/abstracts/search?q=Eduardo%20Purgatto"> Eduardo Purgatto</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The plant hormone ethylene is closely related to the metabolic changes that occur during fruit ripening, including volatile biosynthesis. Although knowledge about the biochemistry pathways that produce flavor compounds and the importance of ethylene to these processes are extensively covered, little is known about the regulation mechanisms. In addition, growing body of evidences indicates that auxin is also involved in controlling ripening. However, there is scarce information about the involvement of auxin in fruit volatile production. This study aimed to assess auxin-ethylene interactions and its influence on tomato fruit volatile profile. Fruits from tomato cultivar Micro-Tom were treated with IAA and ethylene, separately and in combination. The hormonal treatment was performed by injection (IAA) or gas exposure (ethylene) and the volatiles were extracted by Solid Phase Microextraction (SPME) and analyzed by GC-MS. Ethylene levels and color were measured by gas chromatography and colorimetry, respectively. The results indicate that the treatment with IAA (even in the presence of high concentrations of exogenous ethylene), impacted the profile of volatile compounds derived from fatty acids, amino acids, carbohydrates and isoprenoids. Ethylene is a well-known regulator of the transition from green to red color and also is implicated in the biosynthesis of characteristic volatile compounds of tomato fruit. The effects observed suggest the existence of a crosstalk between IAA and ethylene in the aroma volatile formation in the fruit. A possible interference of IAA in the ethylene sensitivity in the fruit flesh is discussed. The data suggest that auxin plays an important role in the volatile synthesis in the tomato fruit and introduce a new level of complexity in the regulation of the fruit aroma formation during ripening. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=aroma%20compounds" title="aroma compounds">aroma compounds</a>, <a href="https://publications.waset.org/abstracts/search?q=fruit%20ripening" title=" fruit ripening"> fruit ripening</a>, <a href="https://publications.waset.org/abstracts/search?q=fruit%20quality" title=" fruit quality"> fruit quality</a>, <a href="https://publications.waset.org/abstracts/search?q=phytohormones" title=" phytohormones"> phytohormones</a> </p> <a href="https://publications.waset.org/abstracts/23649/the-plant-hormone-auxin-impacts-the-profile-of-aroma-compounds-in-tomato-fruits-solanum-lycopersicum" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/23649.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">399</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">434</span> Volatile Profile of Monofloral Honeys Produced by Stingless Bees from the Brazilian Semiarid Region</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ana%20Caroliny%20Vieira%20da%20Costa">Ana Caroliny Vieira da Costa</a>, <a href="https://publications.waset.org/abstracts/search?q=Marta%20Suely%20Madruga"> Marta Suely Madruga</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In Brazil, there is a diverse fauna of social bees, known by <em>Meliponinae</em> or native stingless bees. These bees are important for providing a differentiated product, especially regarding unique sweetness, flavor, and aroma. However, information about the volatile fraction in honey produced by stingless native bees is still lacking. The aim of this work was to characterize the volatile compound profile of monofloral honey produced by jandaíra bees (<em>Melipona subnitida</em> Ducke) which used chanana (<em>Turnera ulmifolia</em> L.), malícia (<em>Mimosa quadrivalvis</em>) and algaroba (<em>Prosopis juliflora</em> (Sw.) DC) as their floral sources; and by uruçu bees (<em>Melipona</em> <em>scutellaris</em> Latrelle), which used chanana (<em>Turnera ulmifolia</em> L.), malícia (<em>Mimosa quadrivalvis</em>) and angico (<em>Anadenanthera colubrina</em>) as their floral sources. The volatiles were extracted using HS-SPME-GC-MS technique. The condition for the extraction was: equilibration time of 15 minutes, extraction time of 45 min and extraction temperature of 45°C. Through the results obtained, it was observed that the floral source had a strong influence on the aroma profile of the honey under evaluation, since the chemical profiles were marked primarily by the classes of terpenes, norisoprenoids, and benzene derivatives. Furthermore, the results obtained suggest the existence of differentiator compounds and potential markers for the botanical sources evaluated, such as linalool, D-sylvestrene, rose oxide and benzenethanol. These reports represent a valuable contribution to certifying the authenticity of those honey and provides for the first time, information intended for the construction of chemical knowledge of the aroma and flavor that characterize these honey produced in Brazil. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=aroma" title="aroma">aroma</a>, <a href="https://publications.waset.org/abstracts/search?q=honey" title=" honey"> honey</a>, <a href="https://publications.waset.org/abstracts/search?q=semiarid" title=" semiarid"> semiarid</a>, <a href="https://publications.waset.org/abstracts/search?q=stingless" title=" stingless"> stingless</a>, <a href="https://publications.waset.org/abstracts/search?q=volatiles" title=" volatiles"> volatiles</a> </p> <a href="https://publications.waset.org/abstracts/44784/volatile-profile-of-monofloral-honeys-produced-by-stingless-bees-from-the-brazilian-semiarid-region" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/44784.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">257</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">433</span> The Effect of Solution pH of Chitosan on Antimicrobial Properties of Nylon 6,6 Fabrics</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Nil%C3%BCfer%20Y%C4%B1ld%C4%B1z%20Varan">Nilüfer Yıldız Varan</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The antimicrobial activities of chitosan against various bacteria and fungi are well known, and the antimicrobial activity of chitosan depends on pH. This study investigates the antimicrobial activity at different pH levels. Nylon 6,6 fabrics were treated with different chitosan solutions. Additionally, samples were treated also in basic conditions to see the antimicrobial activities. AATCC Test Method 100 was followed to evaluate the antimicrobial activity using Staphylococcus aureus ATCC 6538 test inoculum. The pH of the chitosan solutions was controlled below 6.5 since chitosan shows its antimicrobial activity only in acidic conditions because of its poor solubility above 6.5. In basic conditions, the samples did not show any antimicrobial activity. It appears from SEM images that the bonded chitosan in the structures exists. In acidic media (ph < 6.5), all samples showed antimicrobial activity. No correlation was found between pH levels and antimicrobial activity in acidic media. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=chitosan" title="chitosan">chitosan</a>, <a href="https://publications.waset.org/abstracts/search?q=nylon%206" title=" nylon 6"> nylon 6</a>, <a href="https://publications.waset.org/abstracts/search?q=6" title="6">6</a>, <a href="https://publications.waset.org/abstracts/search?q=crosslinking" title=" crosslinking"> crosslinking</a>, <a href="https://publications.waset.org/abstracts/search?q=pH%20stability" title=" pH stability"> pH stability</a>, <a href="https://publications.waset.org/abstracts/search?q=antimicrobial" title=" antimicrobial"> antimicrobial</a> </p> <a href="https://publications.waset.org/abstracts/74096/the-effect-of-solution-ph-of-chitosan-on-antimicrobial-properties-of-nylon-66-fabrics" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/74096.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">219</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">432</span> Different Methods Anthocyanins Extracted from Saffron</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Hashem%20Barati">Hashem Barati</a>, <a href="https://publications.waset.org/abstracts/search?q=Afshin%20Farahbakhsh"> Afshin Farahbakhsh </a> </p> <p class="card-text"><strong>Abstract:</strong></p> The flowers of saffron contain anthocyanins. Generally, extraction of anthocyanins takes place at low temperatures (below 30 °C), preferably under vacuum (to minimize degradation) and in an acidic environment. In order to extract anthocyanins, the dried petals were added to 30 ml of acidic ethanol (pH=2). Amount of petals, extraction time, temperature, and ethanol percentage which were selected. Total anthocyanin content was a function of both variables of ethanol percent and extraction time.To prepare SW with pH of 3.5, different concentrations of 100, 400, 700, 1,000, and 2,000 ppm of sodium metabisulfite were added to aqueous sodium citrate. At this selected concentration, different extraction times of 20, 40, 60, 120, 180 min were tested to determine the optimum extraction time. When the extraction time was extended from 20 to 60 min, the total recovered anthocyanins of sulfur method changed from 650 to 710 mg/100 g. In the EW method Cellubrix and Pectinex enzymes were added separately to the buffer solution at different concentrations of 1%, 2.5%, 5%, 7%, 10%, and 12.5% and held for 2 hours reaction time at an ambient temperature of 40 °C. There was a considerable and significant difference in trends of Acys content of tepals extracted by pectinex enzymes at 5% concentration and AE solution. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=saffron" title="saffron">saffron</a>, <a href="https://publications.waset.org/abstracts/search?q=anthocyanins" title=" anthocyanins"> anthocyanins</a>, <a href="https://publications.waset.org/abstracts/search?q=acidic%20environment" title=" acidic environment"> acidic environment</a>, <a href="https://publications.waset.org/abstracts/search?q=acidic%20ethanol" title=" acidic ethanol"> acidic ethanol</a>, <a href="https://publications.waset.org/abstracts/search?q=pectinex%20enzymes" title=" pectinex enzymes"> pectinex enzymes</a>, <a href="https://publications.waset.org/abstracts/search?q=Cellubrix%20enzymes" title=" Cellubrix enzymes"> Cellubrix enzymes</a>, <a href="https://publications.waset.org/abstracts/search?q=sodium%20metabisulfite" title=" sodium metabisulfite"> sodium metabisulfite</a> </p> <a href="https://publications.waset.org/abstracts/48478/different-methods-anthocyanins-extracted-from-saffron" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/48478.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">513</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">431</span> Key Aroma Compounds as Predictors of Pineapple Sensory Quality</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jenson%20George">Jenson George</a>, <a href="https://publications.waset.org/abstracts/search?q=Thoa%20Nguyen"> Thoa Nguyen</a>, <a href="https://publications.waset.org/abstracts/search?q=Garth%20Sanewski"> Garth Sanewski</a>, <a href="https://publications.waset.org/abstracts/search?q=Craig%20Hardner"> Craig Hardner</a>, <a href="https://publications.waset.org/abstracts/search?q=Heather%20Eunice%20Smyth"> Heather Eunice Smyth</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Pineapple (Ananas comosus), with its unique sweet flavour, is one of the most popular tropical, non-climacteric fruits consumed worldwide. It is also the third most important tropical fruit in world production. In Australia, 99% of the pineapple production is from the Queensland state due to the favourable subtropical climatic conditions. The flavourful fruit is known to contain around 500 volatile organic compounds (VOC) at varying concentrations and greatly contribute to the flavour quality of pineapple fruit by providing distinct aroma sensory properties that are sweet, fruity, tropical, pineapple-like, caramel-like, coconut-like, etc. The aroma of pineapple is one of the important factors attracting consumers and strengthening the marketplace. To better understand the aroma of Australian-grown pineapples, the matrix-matched Gas chromatography–mass spectrometry (GC-MS), Head Space - Solid-phase microextraction (HS-SPME), Stable-isotope dilution analysis (SIDA) method was developed and validated. The developed method represents a significant improvement over current methods with the incorporation of multiple external reference standards, multiple isotopes labeled internal standards, and a matching model system of pineapple fruit matrix. This method was employed to quantify 28 key aroma compounds in more than 200 genetically diverse pineapple varieties from a breeding program. The Australian pineapple cultivars varied in content and composition of free volatile compounds, which were predominantly comprised of esters, followed by terpenes, alcohols, aldehydes, and ketones. Using selected commercial cultivars grown in Australia, and by employing the sensorial analysis, the appearance (colour), aroma (intensity, sweet, vinegar/tang, tropical fruits, floral, coconut, green, metallic, vegetal, fresh, peppery, fermented, eggy/sulphurous) and texture (crunchiness, fibrousness, and juiciness) were obtained. Relationships between sensory descriptors and volatiles were explored by applying multivariate analysis (PCA) to the sensorial and chemical data. The key aroma compounds of pineapple exhibited a positive correlation with corresponding sensory properties. The sensory and volatile data were also used to explore genetic diversity in the breeding population. GWAS was employed to unravel the genetic control of the pineapple volatilome and its interplay with fruit sensory characteristics. This study enhances our understanding of pineapple aroma (flavour) compounds, their biosynthetic pathways and expands breeding option for pineapple cultivars. This research provides foundational knowledge to support breeding programs, post-harvest and target market studies, and efforts to optimise the flavour of commercial pineapple varieties and their parent lines to produce better tasting fruits for consumers. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ananas%20comosus" title="Ananas comosus">Ananas comosus</a>, <a href="https://publications.waset.org/abstracts/search?q=pineapple" title=" pineapple"> pineapple</a>, <a href="https://publications.waset.org/abstracts/search?q=flavour" title=" flavour"> flavour</a>, <a href="https://publications.waset.org/abstracts/search?q=volatile%20organic%20compounds" title=" volatile organic compounds"> volatile organic compounds</a>, <a href="https://publications.waset.org/abstracts/search?q=aroma" title=" aroma"> aroma</a>, <a href="https://publications.waset.org/abstracts/search?q=Gas%20chromatography%E2%80%93mass%20spectrometry%20%28GC-MS%29" title=" Gas chromatography–mass spectrometry (GC-MS)"> Gas chromatography–mass spectrometry (GC-MS)</a>, <a href="https://publications.waset.org/abstracts/search?q=Head%20Space%20-%20Solid-phase%20microextraction%20%28HS-SPME%29" title=" Head Space - Solid-phase microextraction (HS-SPME)"> Head Space - Solid-phase microextraction (HS-SPME)</a>, <a href="https://publications.waset.org/abstracts/search?q=Stable-isotope%20dilution%20analysis%20%28SIDA%29." title=" Stable-isotope dilution analysis (SIDA)."> Stable-isotope dilution analysis (SIDA).</a> </p> <a href="https://publications.waset.org/abstracts/184617/key-aroma-compounds-as-predictors-of-pineapple-sensory-quality" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/184617.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">57</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">430</span> The Effect of Inhalation of Ylang-ylang Aroma on the Levels of Anxiety of Parents with Hospitalized Toddlers Diagnosed with Pneumonia</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Crisostomo%20Hart%20A.">Crisostomo Hart A.</a>, <a href="https://publications.waset.org/abstracts/search?q=Cruz%20Anna%20Cecilia%20R."> Cruz Anna Cecilia R.</a>, <a href="https://publications.waset.org/abstracts/search?q=Cruz%20Bianca%20Isabelle%20A."> Cruz Bianca Isabelle A.</a>, <a href="https://publications.waset.org/abstracts/search?q=Cruz%20John%20Edward%20Ligzurc%20M."> Cruz John Edward Ligzurc M.</a>, <a href="https://publications.waset.org/abstracts/search?q=Cruz%20Mikaela%20Denise%20P."> Cruz Mikaela Denise P. </a> </p> <p class="card-text"><strong>Abstract:</strong></p> Aim/purpose: The researchers aimed to determine the effect of Ylang-ylang aroma in decreasing the anxiety levels of parents with hospitalized toddlers diagnosed with pneumonia. Method: Quantitative Quasi-experimental one-group pre-test post-test design was utilized in the study. The study includes a pretest, an intervention, and a posttest on the same experimental group. Participants are parents aged 20 – 35 years old with a hospitalized toddler who is diagnosed with pneumonia. Anxiety levels were measured before the intervention using the State Trait Anxiety Inventory by Spielberger. Those who scored 41-120 proceeded to receive the intervention. The intervention was a 3-day course of aromatherapy where the participants inhaled the Ylang-ylang flower at a distance of 10 – 15 cm away from the face for 10 minutes. The post-test using the same instrument measured the levels of anxiety after the 3-day aromatherapy. Paired T-test of SPSS 21.0 was used to analyze the pre-test and post-test scores. Results: Study yielded a p value of 0.047 which shows significant difference between the levels of anxiety before and after the intervention. Conclusions: Based on the data analysis, the researchers concluded that inhalation of Ylang-ylang aroma is effective in reducing the anxiety level of the parents of hospitalized toddlers diagnosed with Pneumonia. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ylang-ylang" title="Ylang-ylang">Ylang-ylang</a>, <a href="https://publications.waset.org/abstracts/search?q=Pneumonia" title=" Pneumonia"> Pneumonia</a>, <a href="https://publications.waset.org/abstracts/search?q=Toddlers" title=" Toddlers"> Toddlers</a>, <a href="https://publications.waset.org/abstracts/search?q=Aromatherapy" title=" Aromatherapy"> Aromatherapy</a> </p> <a href="https://publications.waset.org/abstracts/20604/the-effect-of-inhalation-of-ylang-ylang-aroma-on-the-levels-of-anxiety-of-parents-with-hospitalized-toddlers-diagnosed-with-pneumonia" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/20604.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">414</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">429</span> Effect of the pH on the Degradation Kinetics of Biodegradable Mg-0.8Ca Orthopedic Implants</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=A.%20Mohamed">A. Mohamed</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20El-Aziz"> A. El-Aziz</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The pH of the body plays a great role in the degradation kinetics of biodegradable Mg-Ca orthopedic implants. At the location of fracture, the pH of the body becomes no longer neutral which draws the attention towards studying a range of different pH values of the body fluid. In this study, the pH of Hank’s balanced salt solution (HBSS) was modified by phosphate buffers into an aggressive acidic pH 1.8, a slightly acidic pH 5.3 and an alkaline pH 8.1. The biodegradation of Mg-0.8Ca implant was tested in those three different media using immersion test and electrochemical polarization means. It was proposed that the degradation rate has increased with decreasing the pH of HBSS. The immersion test revealed weight gain for all the samples followed by weight loss as the immersion time increased. The highest weight gain was pronounced for the acidic pH 1.8 and the least weight gain was observed for the alkaline pH 8.1. This was in agreement with the electrochemical polarization test results where the degradation rate was found to be high (7.29 ± 2.2 mm/year) in the aggressive acidic solution of pH 1.8 and relatively minimum (0.31 ± 0.06 mm/year) in the alkaline medium of pH 8.1. Furthermore, it was confirmed that the pH of HBSS has reached a steady state of an alkaline pH (~pH 11) at the end of the two-month immersion period regardless of the initial pH of the solution. Finally, the corrosion products formed on the samples’ surface were investigated by SEM, EDX and XRD analyses that revealed the formation of magnesium and calcium phosphates with different morphologies according to the pH. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=biodegradable" title="biodegradable">biodegradable</a>, <a href="https://publications.waset.org/abstracts/search?q=electrochemical%20polarization%20means" title=" electrochemical polarization means"> electrochemical polarization means</a>, <a href="https://publications.waset.org/abstracts/search?q=orthopedics" title=" orthopedics"> orthopedics</a>, <a href="https://publications.waset.org/abstracts/search?q=immersion%20test" title=" immersion test"> immersion test</a>, <a href="https://publications.waset.org/abstracts/search?q=simulated%20body%20fluid" title=" simulated body fluid"> simulated body fluid</a> </p> <a href="https://publications.waset.org/abstracts/104188/effect-of-the-ph-on-the-degradation-kinetics-of-biodegradable-mg-08ca-orthopedic-implants" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/104188.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">123</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">428</span> The Impact of Low-Concentrated Acidic Electrolyzed Water on Foodborne Pathogens</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ewa%20Brychcy">Ewa Brychcy</a>, <a href="https://publications.waset.org/abstracts/search?q=Natalia%20Ulbin-Figlewicz"> Natalia Ulbin-Figlewicz</a>, <a href="https://publications.waset.org/abstracts/search?q=Dominika%20Kulig"> Dominika Kulig</a>, <a href="https://publications.waset.org/abstracts/search?q=%C5%BBaneta%20Kr%C3%B3l"> Żaneta Król</a>, <a href="https://publications.waset.org/abstracts/search?q=Andrzej%20Jarmoluk"> Andrzej Jarmoluk</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Acidic electrolyzed water (AEW) is an alternative with environmentally friendly broad spectrum microbial decontamination. It is produced by membrane electrolysis of a dilute NaCl solution in water ionizers. The aim of the study was to evaluate the effectiveness of low-concentrated AEW in reducing selected foodborne pathogens and to examine its bactericidal effect on cellular structures of Escherichia coli. E. coli and S. aureus cells were undetectable after 10 minutes of contact with electrolyzed salt solutions. Non-electrolyzed solutions did not inhibit the growth of bacteria. AE water was found to destroy the cellular structures of the E. coli. The use of more concentrated salt solutions and prolonged electrolysis time from 5 to 10 minutes resulted in a greater changes of rods shape as compared to the control and non-electrolyzed NaCl solutions. This research showed that low-concentrated acid electrolyzed water is an effective method to significantly reduce pathogenic microorganisms and indicated its potential application for decontamination of meat. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=acidic%20electrolyzed%20water" title="acidic electrolyzed water">acidic electrolyzed water</a>, <a href="https://publications.waset.org/abstracts/search?q=foodborne%20pathogens" title=" foodborne pathogens"> foodborne pathogens</a>, <a href="https://publications.waset.org/abstracts/search?q=meat%20decontamination" title=" meat decontamination"> meat decontamination</a>, <a href="https://publications.waset.org/abstracts/search?q=membrane%20electrolysis" title=" membrane electrolysis"> membrane electrolysis</a> </p> <a href="https://publications.waset.org/abstracts/7517/the-impact-of-low-concentrated-acidic-electrolyzed-water-on-foodborne-pathogens" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/7517.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">493</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">427</span> Volatile Composition of Sucuks: A Traditional Dry-Fermented Sausage Affected by Meat and Fat Types</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mina%20Kargozari">Mina Kargozari</a>, <a href="https://publications.waset.org/abstracts/search?q=Isabel%20Revilla%20Martin"> Isabel Revilla Martin</a>, <a href="https://publications.waset.org/abstracts/search?q=%C3%81ngel%20A.%20Carbonell-Barrachina"> Ángel A. Carbonell-Barrachina</a>, <a href="https://publications.waset.org/abstracts/search?q=Antoni%20Szumny"> Antoni Szumny</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The profiles of volatile compounds of differently formulated sausages including CH (camel meat-hump), CB (camel meat-beef fat), BH (beef-hump) and BB (beef-beef fat) were analyzed by gas chromatography/mass spectrometry (GC-MS) using a solid phase micro-extraction (SPME) in order to investigate the role of meat and fat type in aroma compounds release. A total of 47 compounds identified, were consisted of 3 acids, 1 ester, 3 alcohols, 7 aldehydes, 5 sulphur compounds, and 27 terpenes. The significant differences were observed in the aroma compounds among four batches. The CH sucuk samples containing the highest (p<0.05) fat amount among the others showed higher amounts of volatiles in consequence. The sausages prepared with hump showed higher amounts of aldehydes and lower amounts of terpenes compared to the sausages made with beef fat (p<0.05). It seemed that meat type had an inconsiderable effect on the volatile profile of the sausages. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=aromatic%20compounds" title="aromatic compounds">aromatic compounds</a>, <a href="https://publications.waset.org/abstracts/search?q=camel%20meat" title=" camel meat"> camel meat</a>, <a href="https://publications.waset.org/abstracts/search?q=hump" title=" hump"> hump</a>, <a href="https://publications.waset.org/abstracts/search?q=SPME" title=" SPME"> SPME</a> </p> <a href="https://publications.waset.org/abstracts/15572/volatile-composition-of-sucuks-a-traditional-dry-fermented-sausage-affected-by-meat-and-fat-types" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/15572.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">433</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">426</span> Shell Lime: An Eco-Friendly and Cost-Efficient Alternative for Agricultural Lime</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Hene%20L.%20Hapinat">Hene L. Hapinat</a>, <a href="https://publications.waset.org/abstracts/search?q=Mae%20D.%20Dumapig"> Mae D. Dumapig</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study aimed to determine the lime potential of 3 mollusks, namely: Crassostrea iredalei (Oyster shell), Turritella terebra (Turret shell), and Anodontia edentula (Mangrove clam shell) as alternative for commercially produced agricultural lime. The hydrogen ion concentration (pH) and the lime concentration using Calcium Carbonate Equivalent (CCE) of each shellfish species were measured and tested for the enhancement of an acidic soil. The experiment was laid out in a Completely Randomized Design (CRD) with 4 treatments replicated 3 times. The treatments were as follows: Treatment A- 100 g agricultural lime; B- 100 g oyster shell lime; C- 100 g turret shell lime; and D- 100 g mangrove clam shell lime. Each treatment was combined to the acidic soil sample. The results were statistically analyzed using One-way Analysis of Variance (ANOVA) and Least Square Difference (LSD) at 0.01 and 0.05 levels of significance. Results revealed that lime produced from the 3 selected mollusks can be a potential source of alternative and/or supplement materials for agricultural lime in dealing with soil acidity, entailing lower cost of farm production. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=shell%20lime" title="shell lime">shell lime</a>, <a href="https://publications.waset.org/abstracts/search?q=pH" title=" pH"> pH</a>, <a href="https://publications.waset.org/abstracts/search?q=calcium%20carbonate%20concentrations" title=" calcium carbonate concentrations"> calcium carbonate concentrations</a>, <a href="https://publications.waset.org/abstracts/search?q=mollusks" title=" mollusks"> mollusks</a>, <a href="https://publications.waset.org/abstracts/search?q=agricultural%20lime" title=" agricultural lime"> agricultural lime</a>, <a href="https://publications.waset.org/abstracts/search?q=lime%20potential%20concentration" title=" lime potential concentration"> lime potential concentration</a>, <a href="https://publications.waset.org/abstracts/search?q=acidic%20soil" title=" acidic soil "> acidic soil </a> </p> <a href="https://publications.waset.org/abstracts/16781/shell-lime-an-eco-friendly-and-cost-efficient-alternative-for-agricultural-lime" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/16781.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">312</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">425</span> Computer Simulations of Stress Corrosion Studies of Quartz Particulate Reinforced ZA-27 Metal Matrix Composites</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=K.%20Vinutha">K. Vinutha</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The stress corrosion resistance of ZA-27 / TiO2 metal matrix composites (MMC’s) in high temperature acidic media has been evaluated using an autoclave. The liquid melt metallurgy technique using vortex method was used to fabricate MMC’s. TiO2 particulates of 50-80 µm in size are added to the matrix. ZA-27 containing 2,4,6 weight percentage of TiO2 are prepared. Stress corrosion tests were conducted by weight loss method for different exposure time, normality and temperature of the acidic medium. The corrosion rates of composites were lower to that of matrix ZA-27 alloy under all conditions. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=autoclave" title="autoclave">autoclave</a>, <a href="https://publications.waset.org/abstracts/search?q=MMC%E2%80%99s" title=" MMC’s"> MMC’s</a>, <a href="https://publications.waset.org/abstracts/search?q=stress%20corrosion" title=" stress corrosion"> stress corrosion</a>, <a href="https://publications.waset.org/abstracts/search?q=vortex%20method" title=" vortex method"> vortex method</a> </p> <a href="https://publications.waset.org/abstracts/28848/computer-simulations-of-stress-corrosion-studies-of-quartz-particulate-reinforced-za-27-metal-matrix-composites" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/28848.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">476</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">424</span> Acid-Responsive Polymer Conjugates as a New Generation of Corrosion Protecting Materials </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Naruphorn%20Dararatana">Naruphorn Dararatana</a>, <a href="https://publications.waset.org/abstracts/search?q=Farzad%20Seidi"> Farzad Seidi</a>, <a href="https://publications.waset.org/abstracts/search?q=Daniel%20Crespy"> Daniel Crespy</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Protection of metals is a critical issue in industry. The annual cost of corrosion in the world is estimated to be about 2.5 trillion dollars and continuously increases. Therefore, there is a need for developing novel protection approaches to improve corrosion protection. We designed and synthesized smart polymer/corrosion inhibitor conjugates as new generations of corrosion protecting materials. Firstly, a polymerizable acrylate derivative of 8-hydroxyquinoline (8HQ), an effective corrosion inhibitor, containing acid-labile β-thiopropionate linkage was prepared in three steps. Then, it was copolymerized with ethyl acrylate in the presence of 1,1′-azobis(cyclohexanecarbonitrile) (ABCN) by radical polymerization. Nanoparticles with an average diameter of 140 nm were prepared from the polymer conjugate by the miniemulsion-solvent evaporation process. The release behavior of 8HQ from the the nanoparticles was studied in acidic (pH 3.5) and neutral media (pH 7.0). The release profile showed a faster release of 8HQ in acidic medium in comparison with neutral medium. Indeed 100% of 8HQ was released after 14 days in acidic medium whereas only around 15% of 8HQ was released during the same period at neutral pH. Therefore, the polymer conjugate nanoparticles are suitable materials as additives or to form coatings on metal substrates for corrosion protection. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Corrosion%20inhibitor" title="Corrosion inhibitor">Corrosion inhibitor</a>, <a href="https://publications.waset.org/abstracts/search?q=8-Hydroxyquinoline" title=" 8-Hydroxyquinoline"> 8-Hydroxyquinoline</a>, <a href="https://publications.waset.org/abstracts/search?q=Polymer%20conjugated" title=" Polymer conjugated"> Polymer conjugated</a>, <a href="https://publications.waset.org/abstracts/search?q=%CE%B2-Thiopropionate" title=" β-Thiopropionate"> β-Thiopropionate</a> </p> <a href="https://publications.waset.org/abstracts/80403/acid-responsive-polymer-conjugates-as-a-new-generation-of-corrosion-protecting-materials" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/80403.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">423</span> Chemical Composition of Volatiles Emitted from Ziziphus jujuba Miller Collected during Different Growth Stages</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Rose%20Vanessa%20Bandeira%20Reidel">Rose Vanessa Bandeira Reidel</a>, <a href="https://publications.waset.org/abstracts/search?q=Bernardo%20Melai"> Bernardo Melai</a>, <a href="https://publications.waset.org/abstracts/search?q=Pier%20Luigi%20Cioni"> Pier Luigi Cioni</a>, <a href="https://publications.waset.org/abstracts/search?q=Luisa%20Pistelli"> Luisa Pistelli</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Ziziphus jujuba Miller is a common species of the Ziziphus genus (Rhamnaceae family) native to the tropics and subtropics known for its edible fruits, fresh consumed or used in healthy food, as flavoring and sweetener. Many phytochemicals and biological activities are described for this species. In this work, the aroma profiles emitted in vivo by whole fresh organs (leaf, bud flower, flower, green and red fruits) were analyzed separately by mean of solid phase micro-extraction (SPME) coupled with gas chromatography mass spectrometry (GC-MS). The emitted volatiles from different plant parts were analysed using Supelco SPME device coated with polydimethylsiloxane (PDMS, 100µm). Fresh plant material was introduced separately into a glass conical flask and allowed to equilibrate for 20 min. After the equilibration time, the fibre was exposed to the headspace for 15 min at room temperature, the fibre was re-inserted into the needle and transferred to the injector of the CG and CG-MS system, where the fibre was desorbed. All the data were submitted to multivariate statistical analysis, evidencing many differences amongst the selected plant parts and their developmental stages. A total of 144 compounds were identified corresponding to 94.6-99.4% of the whole aroma profile of jujube samples. Sesquiterpene hydrocarbons were the main chemical class of compounds in leaves also present in similar percentage in flowers and bud flowers where (E, E)-α-farnesene was the main constituent in all cited plant parts. This behavior can be due to a protection mechanism against pathogens and herbivores as well as resistance to abiotic factors. The aroma of green fruits was characterized by high amount of perillene while the red fruits release a volatile blend mainly constituted by different monoterpenes. The terpenoid emission of flesh fruits has important function in the interaction with animals including attraction of seed dispersers and it is related to a good quality of fruits. This study provides for the first time the chemical composition of the volatile emission from different Ziziphus jujuba organs. The SPME analyses of the collected samples showed different patterns of emission and can contribute to understand their ecological interactions and fruit production management. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Rhamnaceae" title="Rhamnaceae">Rhamnaceae</a>, <a href="https://publications.waset.org/abstracts/search?q=aroma%20profile" title=" aroma profile"> aroma profile</a>, <a href="https://publications.waset.org/abstracts/search?q=jujube%20organs" title=" jujube organs"> jujube organs</a>, <a href="https://publications.waset.org/abstracts/search?q=HS-SPME" title=" HS-SPME"> HS-SPME</a>, <a href="https://publications.waset.org/abstracts/search?q=GC-MS" title=" GC-MS"> GC-MS</a> </p> <a href="https://publications.waset.org/abstracts/70950/chemical-composition-of-volatiles-emitted-from-ziziphus-jujuba-miller-collected-during-different-growth-stages" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/70950.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">256</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">422</span> Meticulous Doxorubicin Release from pH-Responsive Nanoparticles Entrapped within an Injectable Thermoresponsive Depot </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Huayang%20Yu">Huayang Yu</a>, <a href="https://publications.waset.org/abstracts/search?q=Nicola%20Ingram"> Nicola Ingram</a>, <a href="https://publications.waset.org/abstracts/search?q=David%20C.%20Green"> David C. Green</a>, <a href="https://publications.waset.org/abstracts/search?q=Paul%20D.%20Thornton"> Paul D. Thornton</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The dual stimuli-controlled release of doxorubicin from gel-embedded nanoparticles is reported. Non-cytotoxic polymer nanoparticles are formed from poly(ethylene glycol)-b-poly(benzyl glutamate) that, uniquely, contain a central ester link. This connection renders the nanoparticles pH-responsive, enabling extensive doxorubicin release in acidic solutions (pH 6.5), but not in solutions of physiological pH (pH 7.4). Doxorubicin loaded nanoparticles were found to be stable for at least 31 days and lethal against the three breast cancer cell lines tested. Furthermore, doxorubicin-loaded nanoparticles could be incorporated within a thermoresponsive poly(2-hydroxypropyl methacrylate) gel depot, which forms immediately upon injection of poly(2-hydroxypropyl methacrylate) into aqueous solution. The combination of the poly(2-hydroxypropyl methacrylate) gel and poly(ethylene glycol)-b-poly(benzyl glutamate) nanoparticles yields an injectable doxorubicin delivery system that facilities near-complete drug release when maintained at elevated temperatures (37 °C) in acidic solution (pH 6.5). In contrast, negligible payload release occurs when the material is stored at room temperature in a non-acidic solution (pH 7.4). The system has great potential as a vehicle for the prolonged, site-specific release of chemotherapeutics. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=biodegradable" title="biodegradable">biodegradable</a>, <a href="https://publications.waset.org/abstracts/search?q=nanoparticle" title=" nanoparticle"> nanoparticle</a>, <a href="https://publications.waset.org/abstracts/search?q=polymer" title=" polymer"> polymer</a>, <a href="https://publications.waset.org/abstracts/search?q=thermoresponsive" title=" thermoresponsive"> thermoresponsive</a> </p> <a href="https://publications.waset.org/abstracts/123917/meticulous-doxorubicin-release-from-ph-responsive-nanoparticles-entrapped-within-an-injectable-thermoresponsive-depot" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/123917.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">136</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">421</span> Effect of Hull-Less Barley Flakes and Malt Extract on Yoghurt Quality</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ilze%20Beitane">Ilze Beitane</a>, <a href="https://publications.waset.org/abstracts/search?q=Evita%20Straumite"> Evita Straumite</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The aim of the research was to evaluate the influence of flakes from biologically activated hull-less barley grain and malt extract on quality of yoghurt during its storage. The results showed that the concentration of added malt extract and storage time influenced the changes of pH and lactic acid in yoghurt samples. Sensory properties-aroma, taste, consistency and appearance-of yoghurt enriched with flakes from biologically activated hull-less barley grain and malt extract changed significantly (p<0.05) during storage. Yoghurt with increased proportion of malt extract had sweeter taste and more flowing consistency. Sensory properties (taste, aroma, consistency, and appearance) of yoghurt samples enriched with 5% flakes from biologically activated hull-less barley grain (YFBG 5%) and 5% flakes from biologically activated hull-less barley grain and 2% malt extract (YFBG 5% ME 2%) did not change significantly during one week of storage. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Barley%20flakes" title="Barley flakes">Barley flakes</a>, <a href="https://publications.waset.org/abstracts/search?q=malt%20extract" title=" malt extract"> malt extract</a>, <a href="https://publications.waset.org/abstracts/search?q=yoghurt" title=" yoghurt"> yoghurt</a>, <a href="https://publications.waset.org/abstracts/search?q=sensory%20analysis" title=" sensory analysis"> sensory analysis</a> </p> <a href="https://publications.waset.org/abstracts/5994/effect-of-hull-less-barley-flakes-and-malt-extract-on-yoghurt-quality" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/5994.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">299</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">420</span> Preparation and Characterization of Calcium Phosphate Cement</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=W.%20Thepsuwan">W. Thepsuwan</a>, <a href="https://publications.waset.org/abstracts/search?q=N.%20Monmaturapoj"> N. Monmaturapoj</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Calcium phosphate cements (CPCs) is one of the most attractive bioceramics due to its moldable and shape ability to fill complicated bony cavities or small dental defect positions. In this study, CPCs were produced by using mixtures of tetracalcium phosphate (TTCP, Ca4O(PO4)2) and dicalcium phosphate anhydrous (DCPA, CaHPO4) in equimolar ratio (1/1) with aqueous solutions of acetic acid (C2H4O2) and disodium hydrogen phosphate dehydrate (Na2HPO4.2H2O) in combination with sodium alginate in order to improve theirs moldable characteristic. The concentrations of the aqueous solutions and sodium alginate were varied to investigate the effects of different aqueous solution and alginate on properties of the cements. The cement paste was prepared by mixing cement powder (P) with aqueous solution (L) in a P/L ratio of 1.0 g/ 0.35 ml. X-ray diffraction (XRD) was used to analyses phase formation of the cements. Setting times and compressive strength of the set CPCs were measured using the Gilmore apparatus and Universal testing machine, respectively. The results showed that CPCs could be produced by using both basic (Na2HPO4.2H2O) and acidic (C2H4O2) solutions. XRD results show the precipitation of hydroxyapatite in all cement samples. No change in phase formation among cements using difference concentrations of Na2HPO4.2H2O solutions. With increasing concentration of acidic solutions, samples obtained less hydroxyapatite with a high dicalcium phosphate dehydrate leaded to a shorter setting time. Samples with sodium alginate exhibited higher crystallization of hydroxyapatite than that of without alginate as a result of shorten setting time in basic solution but a longer setting time in acidic solution. The stronger cement was attained from samples using acidic solution with sodium alginate; however it was lower than using the basic solution. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=calcium%20phosphate%20cements" title="calcium phosphate cements">calcium phosphate cements</a>, <a href="https://publications.waset.org/abstracts/search?q=TTCP" title=" TTCP"> TTCP</a>, <a href="https://publications.waset.org/abstracts/search?q=DCPA" title=" DCPA"> DCPA</a>, <a href="https://publications.waset.org/abstracts/search?q=hydroxyapatite" title=" hydroxyapatite"> hydroxyapatite</a>, <a href="https://publications.waset.org/abstracts/search?q=properties" title=" properties"> properties</a> </p> <a href="https://publications.waset.org/abstracts/17449/preparation-and-characterization-of-calcium-phosphate-cement" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/17449.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">390</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">419</span> Characterization of Crustin from Litopenaeus vannamei</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Suchao%20Donpudsa">Suchao Donpudsa</a>, <a href="https://publications.waset.org/abstracts/search?q=Anchalee%20Tassanakajon"> Anchalee Tassanakajon</a>, <a href="https://publications.waset.org/abstracts/search?q=Vichien%20Rimphanitchayakit"> Vichien Rimphanitchayakit</a> </p> <p class="card-text"><strong>Abstract:</strong></p> A crustin gene, LV-SWD1, previously found in the hemocyte cDNA library of Litopenaeus vannamei, contains the open reading frames of 288 bp encoding a putative protein of 96 amino acid residues. The putative signal peptides of the LV-SWD1 were identified using the online SignalP 3.0 with predicted cleavage sites between Ala24-Val25, resulting in 72 residue mature protein with calculated molecular mass of 7.4 kDa and predicted pI of 8.5. This crustin contains a Arg-Pro rich region at the amino-terminus and a single whey acidic protein (WAP) domain at the carboxyl-terminus. In order to characterize their properties and biological activities, the recombinant crustin protein was produced in the Escherichia coli expression system. Antimicrobial assays showed that the growth of Bacillus subtilis was inhibited by this recombinant crustin with MIC of about 25-50 µM. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=crustin" title="crustin">crustin</a>, <a href="https://publications.waset.org/abstracts/search?q=single%20whey%20acidic%20protein" title=" single whey acidic protein"> single whey acidic protein</a>, <a href="https://publications.waset.org/abstracts/search?q=Litopenaeus%20vannamei" title=" Litopenaeus vannamei"> Litopenaeus vannamei</a>, <a href="https://publications.waset.org/abstracts/search?q=antimicrobial%20activity" title=" antimicrobial activity"> antimicrobial activity</a> </p> <a href="https://publications.waset.org/abstracts/40824/characterization-of-crustin-from-litopenaeus-vannamei" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/40824.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">244</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">418</span> Enzymatic Esterification of Sardine Oil Processed in Morocco</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=M.%20Kharroubi">M. Kharroubi</a>, <a href="https://publications.waset.org/abstracts/search?q=Y.%20Rady"> Y. Rady</a>, <a href="https://publications.waset.org/abstracts/search?q=F.%20Bellali"> F. Bellali</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20Himmi"> S. Himmi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The global objective of this study is to upgrade the sardine oil processed in Morocco by using enzymatic solutions. The specific objective of this part of study is to optimize the various parameters involved in enzymatic deacidification of fish oil processed in Morocco: pressure, ratio of oil/novozymes 435, ratio of oil/glycerol, temperature. The best deacidification yields were obtained with: -A temperature of 70 °C; -A ratio -Oil/Glycerol: 2% (% P); -A ratio -Oil/Novozyme 435: 1% (% P); -A pressure: 15 to 25 mbar. On the other hand, the study of the effect of initial oil acidity showed that whatever the acidity of the oil studied (very acidic, or low acidic), the final yields are high. Acidity does not reduce the reaction efficiency. From an industrial point of view, this represents a competitive advantage to consider. This eco-friend enzymatic solution may allows Moroccan fish oil producers to achieve acid number values that meet the standard. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=sardine%20oil" title="sardine oil">sardine oil</a>, <a href="https://publications.waset.org/abstracts/search?q=enzymatic%20esterfication" title=" enzymatic esterfication"> enzymatic esterfication</a>, <a href="https://publications.waset.org/abstracts/search?q=desacidification" title=" desacidification"> desacidification</a>, <a href="https://publications.waset.org/abstracts/search?q=acid%20number" title=" acid number"> acid number</a> </p> <a href="https://publications.waset.org/abstracts/17956/enzymatic-esterification-of-sardine-oil-processed-in-morocco" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/17956.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">385</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">417</span> Modulation of Receptor-Activation Due to Hydrogen Bond Formation</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sourav%20Ray">Sourav Ray</a>, <a href="https://publications.waset.org/abstracts/search?q=Christoph%20Stein"> Christoph Stein</a>, <a href="https://publications.waset.org/abstracts/search?q=Marcus%20Weber"> Marcus Weber</a> </p> <p class="card-text"><strong>Abstract:</strong></p> A new class of drug candidates, initially derived from mathematical modeling of ligand-receptor interactions, activate the μ-opioid receptor (MOR) preferentially at acidic extracellular pH-levels, as present in injured tissues. This is of commercial interest because it may preclude the adverse effects of conventional MOR agonists like fentanyl, which include but are not limited to addiction, constipation, sedation, and apnea. Animal studies indicate the importance of taking the pH value of the chemical environment of MOR into account when designing new drugs. Hydrogen bonds (HBs) play a crucial role in stabilizing protein secondary structure and molecular interaction, such as ligand-protein interaction. These bonds may depend on the pH value of the chemical environment. For the MOR, antagonist naloxone and agonist [D-Ala2,N-Me-Phe4,Gly5-ol]-enkephalin (DAMGO) form HBs with ionizable residue HIS 297 at physiological pH to modulate signaling. However, such interactions were markedly reduced at acidic pH. Although fentanyl-induced signaling is also diminished at acidic pH, HBs with HIS 297 residue are not observed at either acidic or physiological pH for this strong agonist of the MOR. Molecular dynamics (MD) simulations can provide greater insight into the interaction between the ligand of interest and the HIS 297 residue. Amino acid protonation states are adjusted to the model difference in system acidity. Unbiased and unrestrained MD simulations were performed, with the ligand in the proximity of the HIS 297 residue. Ligand-receptor complexes were embedded in 1-palmitoyl-2-oleoyl-sn glycero-3-phosphatidylcholine (POPC) bilayer to mimic the membrane environment. The occurrence of HBs between the different ligands and the HIS 297 residue of MOR at acidic and physiological pH values were tracked across the various simulation trajectories. No HB formation was observed between fentanyl and HIS 297 residue at either acidic or physiological pH. Naloxone formed some HBs with HIS 297 at pH 5, but no such HBs were noted at pH 7. Interestingly, DAMGO displayed an opposite yet more pronounced HB formation trend compared to naloxone. Whereas a marginal number of HBs could be observed at even pH 5, HBs with HIS 297 were more stable and widely present at pH 7. The HB formation plays no and marginal role in the interaction of fentanyl and naloxone, respectively, with the HIS 297 residue of MOR. However, HBs play a significant role in the DAMGO and HIS 297 interaction. Post DAMGO administration, these HBs might be crucial for the remediation of opioid tolerance and restoration of opioid sensitivity. Although experimental studies concur with our observations regarding the influence of HB formation on the fentanyl and DAMGO interaction with HIS 297, the same could not be conclusively stated for naloxone. Therefore, some other supplementary interactions might be responsible for the modulation of the MOR activity by naloxone binding at pH 7 but not at pH 5. Further elucidation of the mechanism of naloxone action on the MOR could assist in the formulation of cost-effective naloxone-based treatment of opioid overdose or opioid-induced side effects. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=effect%20of%20system%20acidity" title="effect of system acidity">effect of system acidity</a>, <a href="https://publications.waset.org/abstracts/search?q=hydrogen%20bond%20formation" title=" hydrogen bond formation"> hydrogen bond formation</a>, <a href="https://publications.waset.org/abstracts/search?q=opioid%20action" title=" opioid action"> opioid action</a>, <a href="https://publications.waset.org/abstracts/search?q=receptor%20activation" title=" receptor activation"> receptor activation</a> </p> <a href="https://publications.waset.org/abstracts/138936/modulation-of-receptor-activation-due-to-hydrogen-bond-formation" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/138936.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">175</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">416</span> Exploration Study of Civet Coffee: Amino Acids Composition and Cup Quality</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Murna%20Muzaifa">Murna Muzaifa</a>, <a href="https://publications.waset.org/abstracts/search?q=Dian%20Hasni"> Dian Hasni</a>, <a href="https://publications.waset.org/abstracts/search?q=Febriani"> Febriani</a>, <a href="https://publications.waset.org/abstracts/search?q=Anshar%20Patria"> Anshar Patria</a>, <a href="https://publications.waset.org/abstracts/search?q=Amhar%20Abubakar"> Amhar Abubakar</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Coffee flavour is influenced by many factors such as processing techniques. Civet coffee is known as one of premium coffee due to its unique processing technique and its superior cupping quality. The desirable aroma of coffee is foremost formed during roasting step at a high temperature from precursors that are present in the green bean. Sugars, proteins, acids and trigonelline are the principal flavor precursors compounds in green coffee bean. It is now widely accepted that amino acids act as precursors of the Maillard reaction during which the colour and aroma are formed. To investigate amino acids on civet coffee, concentration of 20 amino acids (L-Isoleucine, L-Valine, L-Proline, L-Phenylalanine, L-Arginine, L-Asparagine, L-Threonine, L-Tryptophan, L-Leucine, L-Serine, L-Glutamine, L-Methionine, L-Histidine, Aspartic acid, L-Tyrosine, L-Lysine, L-Glutamic acid, and L-Cysteine, L-Alanine and Glycine) were determined in green and roasted bean of civet coffee by LCMS analysis. The cup quality of civet coffee performed using professional Q-grader followed SCAA standard method. The measured parameters were fragrance/aroma, flavor, acidity, body, uniformity, clean up, aftertaste, balance, sweetness and overall. The work has been done by collecting samples of civet coffee from six locations in Gayo Higland, Aceh-Indonesia. The results showed that 18 amino acids were detected in green bean of civet coffee (L-Isoleucine, L-Valine, L-Proline, L-Phenylalanine, L-Arginine, L-Asparagine, L-Threonine, L-Tryptophan, L-Leucine, L-Serine, L-Glutamine, L-Methionine, L-Histidine, Aspartic acid, L-Tyrosine, L-Lysine, L-Glutamic acid, and L-Cysteine) and 2 amino acids were not detected (L-Alanine and Glycine). On the other hand, L-Tyrosine and Glycine were not detected in roasted been of civet coffee. Glutamic acid is the amino acid with highest concentration in both green and roasted bean (21,02 mg/g and 24,60 mg/g), followed by L- Valine (19,98 mg/g and 20,22 mg/g) and Aspartic acid (14,93 mg/g and 18,58 mg/g). Civet coffee has a fairly high cupping value (cup quality), ranging from 83.75 to 84.75, categorized as speciality coffee. Moreover, civet coffee noted to have nutty, chocolaty, fishy, herby and watery. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=amino%20acids" title="amino acids">amino acids</a>, <a href="https://publications.waset.org/abstracts/search?q=civet%20coffee" title=" civet coffee"> civet coffee</a>, <a href="https://publications.waset.org/abstracts/search?q=cupping%20quality" title=" cupping quality"> cupping quality</a>, <a href="https://publications.waset.org/abstracts/search?q=luwak" title=" luwak"> luwak</a> </p> <a href="https://publications.waset.org/abstracts/89505/exploration-study-of-civet-coffee-amino-acids-composition-and-cup-quality" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/89505.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">187</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">415</span> Improvement of Production of γ-Aminobutyric Acid by Lactobacillus plantarum Isolated from Indigenous Fermented Durian (Tempoyak)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Yetti%20Marlida">Yetti Marlida</a>, <a href="https://publications.waset.org/abstracts/search?q=Harnentis"> Harnentis</a>, <a href="https://publications.waset.org/abstracts/search?q=Yuliaty%20Shafan%20Nur"> Yuliaty Shafan Nur</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Background: Tempoyak is a dish derived from fermented durian fruit. Tempoyak is a food consumed as a side dish when eating rice. Besides being eaten with rice, tempoyak can also be eaten directly. But this is rarely done because many cannot stand the sour taste and aroma of the tempoyak itself. In addition, tempoyak can also be used as a seasoning. The taste of tempoyak is acidic, this occurs because of the fermentation process in durian fruit meat which is the raw material. Tempoyak is already very well known in Indonesia, especially in Padang, Bengkulu, Palembang, Lampung, and Kalimantan. Besides that, this food is also famous in Malaysia. The purpose of this research is to improvement production of γ-aminobutyric acid (GABA) by Lactobacillus plantarum isolated from indigenous fermented durian (tempoyak). Selected Lactic Acid Bacteria (LAB) previously isolated from indigenous fermented durian (tempoyak) that have ability to produce γ-aminobutyric acid (GABA). The study was started with identification of selected LAB by 16 S RNA, followed optimation of GABA production by culture condition using different initial pH, temperature, glutamate concentration, incubation time, carbon and nitrogen sources. Results: The result from indentification used polymerase chain reaction of 16S rRNA gene sequences and phylogenetic analysis was Lactobacillus plantarum (coded as Y3) with a sequenced length of 1400bp. The improvement of Gaba production was found highest at pH: 6.0; temperature: 30 °C; glutamate concentration: 0.4%; incubation time: 60 h; glucose and yeast extract as carbon and nitrogen sources. Conclusions: GABA can be produced with the optimum condition fermentation were 66.06 mM. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=lactic%20acid%20bacteria" title="lactic acid bacteria">lactic acid bacteria</a>, <a href="https://publications.waset.org/abstracts/search?q=%CE%B3-amino%20butyric%20acid" title=" γ-amino butyric acid"> γ-amino butyric acid</a>, <a href="https://publications.waset.org/abstracts/search?q=indigenous%20fermented%20durian" title=" indigenous fermented durian"> indigenous fermented durian</a>, <a href="https://publications.waset.org/abstracts/search?q=PCR" title=" PCR"> PCR</a> </p> <a href="https://publications.waset.org/abstracts/104211/improvement-of-production-of-gh-aminobutyric-acid-by-lactobacillus-plantarum-isolated-from-indigenous-fermented-durian-tempoyak" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/104211.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">142</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">414</span> Production of Date Juice Infused with Natural Antioxidants from Qatari Herbs</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Tahra%20ElObeid">Tahra ElObeid</a>, <a href="https://publications.waset.org/abstracts/search?q=Noura%20Al-Wahiemed"> Noura Al-Wahiemed</a>, <a href="https://publications.waset.org/abstracts/search?q=Jawaher%20Al-shammari"> Jawaher Al-shammari</a>, <a href="https://publications.waset.org/abstracts/search?q=Wedad%20Al-Asmar"> Wedad Al-Asmar </a> </p> <p class="card-text"><strong>Abstract:</strong></p> The aim of this study is to utilize Qatari raw materials in the production of a date juice high in antioxidants. The antioxidants were extracted from five Qatari herbs: Caspian manna, Tetraena mongolica, Capparis spinosa, Ziziphus Vulgaris and Lycium shawii. The date juice was prepared in the lab and was infused with the polyphenolic extracts from the 5 different Qatari herbs. The date juice was then infused with the antioxidant containing the highest antioxidant activity and was within the acceptable range in sensory evaluation scale. The phenolic content for Lycium shawii, Alhagi maurorum, Ziziphus Vulgaris, Capparis spinosa and Tetraena mongolica was 4294 ppm, 3843 ppm, 804.59 ppm, 189.14 ppm and 226 ppm respectively, whereas their antioxidant capacity of was 6.21 %, 45.27 %, 69.81 %, 2.96 % and 8.63 % respectively. The highest antioxidant capacity was found in Ziziphus Vulgaris 69.8 % and the highest phenolic content was found in Lycium shawii 4294 ppm. Alhagi maurorum, Tetraena mongolica and Lycium shawii showed good results in terms of taste and aroma however Ziziphus Vulgaris exhibited bitter flavor. Alhagi maurorum antioxidant extract was used to be added to the date juice due to its high phenolic content, high antioxidant capacity, good taste and aroma. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Qatar" title="Qatar">Qatar</a>, <a href="https://publications.waset.org/abstracts/search?q=dates" title=" dates"> dates</a>, <a href="https://publications.waset.org/abstracts/search?q=herbs" title=" herbs"> herbs</a>, <a href="https://publications.waset.org/abstracts/search?q=antioxidants" title=" antioxidants"> antioxidants</a> </p> <a href="https://publications.waset.org/abstracts/40880/production-of-date-juice-infused-with-natural-antioxidants-from-qatari-herbs" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/40880.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">312</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">413</span> Effect of Temperature on the Structural and Optical Properties of ZnS Thin Films Obtained by Chemical Bath Deposition in Acidic Medium</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Hamid%20Merzouk">Hamid Merzouk</a>, <a href="https://publications.waset.org/abstracts/search?q=Dajhida%20Talantikite"> Dajhida Talantikite</a>, <a href="https://publications.waset.org/abstracts/search?q=Amel%20Tounsi"> Amel Tounsi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Thin films of ZnS have been deposited by chemical route into acidic medium. The deposition time fixed at 5 hours, and the bath temperature varied from 80° C to 95°C with an interval of 5°C. The X-ray diffraction (XRD), UV/ visible spectrophotometry, Fourier Transform Infrared spectroscopy (FTIR) have been used to study the effect of temperature on the structural and optical properties of ZnS thin films. The XRD spectrum of the ZnS layer obtained shows an increase of peaks intensity of ZnS with increasing bath temperature. The study of optical properties exhibit good transmittance (60–80% in the visible region), and the band gap energy of the ZnS thin film decrease from 3.71 eV to 3.64 eV while the refractive index (n) increase with increasing temperature bath. The FTIR analyze confirm our studies and show characteristics bands of vibration of Zn-S. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=ZnS%20thin%20films" title="ZnS thin films">ZnS thin films</a>, <a href="https://publications.waset.org/abstracts/search?q=XRD%20spectra" title=" XRD spectra"> XRD spectra</a>, <a href="https://publications.waset.org/abstracts/search?q=optical%20gap" title=" optical gap"> optical gap</a>, <a href="https://publications.waset.org/abstracts/search?q=XRD" title=" XRD"> XRD</a> </p> <a href="https://publications.waset.org/abstracts/143498/effect-of-temperature-on-the-structural-and-optical-properties-of-zns-thin-films-obtained-by-chemical-bath-deposition-in-acidic-medium" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/143498.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">155</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">412</span> The Effects of pH on p53 Phosphorylation by Ataxia Telangiectasia Mutated Kinase</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Serap%20Pektas">Serap Pektas</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Ataxia telangiectasia mutated (ATM) is a serine-threonine kinase, which is the major regulator of the DNA damage response. ATM is activated upon the formation of DNA double-strand breaks (DSBs) in the cells. ATM phosphorylates the proteins involved in apoptotic responses, cell cycle checkpoint control, DNA repair, etc. Tumor protein p53, known as p53 is one of these proteins that phosphorylated by ATM. Phosphorylation of p53 at Ser15 residue leads to p53 stabilization in the cells. Often enzymes activity is affected by hydrogen ion concentration (pH). In order to find the optimal pH range for ATM activity, steady-state kinetic assays were performed at acidic and basic pH ranges. Ser15 phosphorylation of p53 is determined by using ELISA. The results indicated that the phosphorylation rate was better at basic pH range compared with the acidic pH range. This could be due to enzyme stability, or enzyme-substrate interaction is pH dependent. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=ataxia%20telangiectasia%20mutated" title="ataxia telangiectasia mutated">ataxia telangiectasia mutated</a>, <a href="https://publications.waset.org/abstracts/search?q=DNA%20double%20strand%20breaks" title=" DNA double strand breaks"> DNA double strand breaks</a>, <a href="https://publications.waset.org/abstracts/search?q=DNA%20repair" title=" DNA repair"> DNA repair</a>, <a href="https://publications.waset.org/abstracts/search?q=tumor%20protein%20p53" title=" tumor protein p53"> tumor protein p53</a> </p> <a href="https://publications.waset.org/abstracts/109929/the-effects-of-ph-on-p53-phosphorylation-by-ataxia-telangiectasia-mutated-kinase" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/109929.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">134</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">411</span> Nanoparticle Based Green Inhibitor for Corrosion Protection of Zinc in Acidic Medium</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Neha%20Parekh">Neha Parekh</a>, <a href="https://publications.waset.org/abstracts/search?q=Divya%20Ladha"> Divya Ladha</a>, <a href="https://publications.waset.org/abstracts/search?q=Poonam%20Wadhwani"> Poonam Wadhwani</a>, <a href="https://publications.waset.org/abstracts/search?q=Nisha%20Shah"> Nisha Shah </a> </p> <p class="card-text"><strong>Abstract:</strong></p> Nano scaled materials have attracted tremendous interest as corrosion inhibitor due to their high surface area on the metal surfaces. It is well known that the zinc oxide nanoparticles have higher reactivity towards aqueous acidic solution. This work presents a new method to incorporate zinc oxide nanoparticles with white sesame seeds extract (nano-green inhibitor) for corrosion protection of zinc in acidic medium. The morphology of the zinc oxide nanoparticles was investigated by TEM and DLS. The corrosion inhibition efficiency of the green inhibitor and nano-green inhibitor was determined by Gravimetric and electrochemical impedance spectroscopy (EIS) methods. Gravimetric measurements suggested that nano-green inhibitor is more effective than green inhibitor. Furthermore, with the increasing temperature, inhibition efficiency increases for both the inhibitors. In addition, it was established the Temkin adsorption isotherm fits well with the experimental data for both the inhibitors. The effect of temperature and Temkin adsorption isotherm revealed Chemisorption mechanism occurring in the system. The activation energy (Ea) and other thermodynamic parameters for inhibition process were calculated. The data of EIS showed that the charge transfer controls the corrosion process. The surface morphology of zinc metal (specimen) in absence and presence of green inhibitor and nano-green inhibitor were performed using Scanning Electron Microscopy (SEM) and Atomic Force Microscopy (AFM) techniques. The outcomes indicated a formation of a protective layer over zinc metal (specimen). <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=corrosion" title="corrosion">corrosion</a>, <a href="https://publications.waset.org/abstracts/search?q=green%20inhibitor" title=" green inhibitor"> green inhibitor</a>, <a href="https://publications.waset.org/abstracts/search?q=nanoparticles" title=" nanoparticles"> nanoparticles</a>, <a href="https://publications.waset.org/abstracts/search?q=zinc" title=" zinc "> zinc </a> </p> <a href="https://publications.waset.org/abstracts/40529/nanoparticle-based-green-inhibitor-for-corrosion-protection-of-zinc-in-acidic-medium" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/40529.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">454</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=acidic%20aroma&page=2">2</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=acidic%20aroma&page=3">3</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=acidic%20aroma&page=4">4</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=acidic%20aroma&page=5">5</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=acidic%20aroma&page=6">6</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=acidic%20aroma&page=7">7</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=acidic%20aroma&page=8">8</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=acidic%20aroma&page=9">9</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=acidic%20aroma&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=acidic%20aroma&page=14">14</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=acidic%20aroma&page=15">15</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=acidic%20aroma&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>