Assessment of physical properties of ripe banana flour prepared from two varieties: Cavendish and Dream banana

Size: px
Start display at page:

Download "Assessment of physical properties of ripe banana flour prepared from two varieties: Cavendish and Dream banana"

Transcription

1 (2009) Assessment of physicl properties of ripe bnn flour prepred from two vrieties: Cvendish nd Drem bnn 1 Abbs F. M. A., 2 Sifullh, R. nd 2* Azhr, M. E. 1 School of Industril Technology, Environmentl Technology Division, Universiti Sins Mlysi, Penng, Mlysi 2 School of Industril Technology, Food Technology Division, Universiti Sins Mlysi, Penng, Mlysi Abstrct: Physicl properties of ripe bnn flour were studied in Cvendish nd Drem bnn, in order to distinguish the two vrieties. Flour ws nlyzed for ph, totl soluble solids (TSS), wter holding cpcity (WHC) nd oil holding cpcity (OHC) t 40, 60 nd 80 C, color vlues L*, * nd b*, bck extrusion force nd viscosity. Physicl properties dt were nlyzed by cluster nlysis (CA) nd discriminnt nlysis (DA). CA showed tht the two types of flour were different in terms of selected physicl properties. DA indicted tht WHC t 60 C ws the min contributor in discriminting the two types of flour. Keyword: Physicl properties, ripe bnn flour, cluster nlysis, discriminnt nlysis. Introduction Bnn is one of the most consumed fruits in tropicl nd subtropicl regions. New economicl strtegy to increse utiliztion of bnn includes the production of bnn flour when the fruit is unripe, nd to incorporte the flour into vrious innovtive products such s slowly digestible cookies (Apricio- Sguiln et l., 2007), high-fiber bred (Jurez- Grci et l., 2006) nd edible films (Sothornvit nd Pitk, 2007). The preprtion of bnn flour from unripe bnn hs been reported (Rodrı guez- Ambriz et l., 2008), nd the flour hs been shown to possess thickening nd cooking properties nerly identicl to those of isolted strch (Sunthrlingm nd Rvindrn, 1993). In Mlysi nd some other South Est Asin countries however, bnn is minly consumed ripe. It will be interesting to prepre bnn flour from ripe fruits. Ripe bnn flour cn potentilly offer new products with stndrdized composition for vrious industril nd domestic uses. Bnn flour prepred from ripe bnn contining quntity of sugr is suitble for incorportion into food products requiring solubility, sweetness nd high energy content. Physicl properties of fresh bnn nd bnn constituents such s bnn strch, hve been studied nd chrcterized (Zhng et l., 2005), however the work to chrcterize physicl properties of ripe bnn flour with the intention of discriminting between flours prepred from different bnn vrieties hs not been performed. Commercil bnn flour production is not yet common in Asi however this industry is gining populrity in mjor bnn producing countries in Afric (Emg et l., 2008). In its originl form, it is reltively esy to differentite between vrieties (skin color, ppernce, sizes nd other dimensions). Once the pulp is processed into flour, identifiction of the bnn origin nd stge of ripeness becomes chllenge. For the purpose of qulity control in the smll nd medium industries with limited budgets nd mnpower, it my be esier to perform physicl mesurements. The determintion of chemicl constituents of the flour such s sugr, strch nd dietry fibers is more lborious nd time consuming. Therefore it my be worthwhile to study the physicl properties of bnn flour prepred from ripe fruits of common vrieties, nd devise methods to discriminte bnn flour bsed on its physicl dt. Sttisticl techniques tht cn be pplied to perform this tsk is the multivrite sttisticl techniques (Mrkus et l., 2002; Ricrdo et l., 2003). Severl vrieties of bnn cn be found in the Mlysin mrket however two of the most importnt vrieties re Cvendish (Mus prdisic L, cv cvendshii) nd Drem (Mus cumint coll. AAA, cv Berngn ) bnn. Cvendish bnn is more expensive thn the Drem bnn. Therefore the objective of this study ws to chrcterize selected physicl properties of ripe bnn flour, nd to use the dt to discriminte between the two bnn flours prepred from ripe Cvendish nd Drem bnn. *Corresponding uthor. Emil: zhr@usm.my Tel.: (ext 2222). Fx.: All Right Reserved

2 184 Abbs F. M. A., Sifullh, R. nd Azhr, M. E. Mteril nd Methods Preprtion of ripe bnn flour Two bnn vrieties, nmely Cvendish (Mus prdisic L, cv cvendshii) nd Drem (Mus cumint coll. AAA, cv Berngn ) bnn, were purchsed from eleven different mrkets round Penng Islnd, Mlysi. A totl of ripe bnn (stge 5 of ripeness more yellow thn green) of ech vriety were obtined from ech mrket (A totl of 1648 bnns for ll smples). The ripeness stge 5 ws selected since this stge corresponds to vrious uses in industril trnsformtion nd trditionl culinry preprtions (Emg et l, 2008). The fruits were peeled nd cut into trnsverse slices of bout 2 mm thickness. Slices were then dipped in 0.5 % (w/v) sodium metbisulphite solution for 5 min, drined nd dried in oven (AFOS Mini Kiln) t 60 o C for 18 hrs. The dried smples were ground in Retsch Mill Lbortory (Retsch AS200) to pss through 60 mesh screen to obtin bnn flour. The yield of flour ws clculted by dividing the mount of flour produced by the mount of fresh bnn used, nd the results were converted to g/kg (g of flour/kg of bnn). The flour ws stored in irtight plstic pcks in cold storge (15±2 C) for further nlyses. ph, totl soluble solid nd viscosity The ph of the flour ws mesured using Inlb 421 Electrode ttched with Delt 320 ph meter (Mettler-Toledo, Switzerlnd). Flour dispersion (8% (w/v)) ws stirred for 5 min, llowed to stnd for 30 min, filtered nd the ph of filtrte mesured (Sunthrlingm nd Rvindrn, 1993). Totl soluble solids (TSS) in the sme flour slurries were mesured using n Atgo refrctometer (Atgo PAL-1, Co. Ltd., Tokyo, Jpn) (Slvdor nd Fiszmn, 2007). Viscosity ws determined s described by Fgbemi (1999). Flour ws dispersed in wter t 8% (w/v) concentrtion using mgnetic stirrer (1000 rpm) nd heted from 30 to 95 o C in wterbth nd kept t this temperture for 20 min. The slurry obtined ws stirred constntly nd cooled t room temperture. The viscosity ws mesured using Brookfield Viscometer, model DV-E (Brookfield engineering lbortories, Inc, Middleboro, MA, USA) using spindle 3, t 50 rpm. Wter-holding cpcity (WHC) nd oil-holding cpcity (OHC) Twenty-five millilitres of distilled wter or commercil olive oil were dded to 1 g of dry smple, stirred nd incubted t 40, 60 or 80 o C for 1 h. Tubes were centrifuged t 3000 x g for 20 min, the superntnt ws decnted, nd the tubes were llowed to drin for 10 min t 45 o ngle. The residue ws weighed nd WHC nd OHC clculted s g wter or oil per g dry smple, respectively (Rodrı guez- Ambriz et l., 2008). Color The instrumentl mesurement of bnn flour color ws crried out with Colorimeter Minolt CM-3500d (Minolt, Spectrophotometer, USA) nd the results were expressed in ccordnce with the CIELAB system with reference to illuminnt D65 nd visul ngle of 10 o. The mesurements were performed through 6.4-mm-dimeter diphrgm with n opticl glss, plcing the flour directly on the glss. The prmeters determined were L* (L* = 0 [blck] nd L* = 100 [white]), * ( * = greenness nd +* = redness), b* ( b* = blueness nd +b* = yellowness). Bck extrusion force of slurry A TA-XTplus Texture Anlyzer (Stble Micro Systems, Godlming, UK) ws used to evlute the texture of the bnn flour slurry (10% w/v). Bck wrd extrusion tests were conducted with the disc dimeter 45 mm, setting the probe trvel distnce t 30 mm. Both tests were performed with test speed of 5 mm/s, trigger force of 5 g, nd force in compression mode. Force-time curves were recorded t crosshed speed of 5 mm/s nd recording speed ws 5 mm/s to enble evlution of bck extrusion force (BEF) of the slurry. BEF of slurry my indicte geltion property potentils of the flour. Multivrite sttisticl methods Cluster nlysis Cluster nlysis (CA) is multivrite technique, whose primry purpose is to clssify the objects of the system into ctegories or clusters bsed on their similrities, nd the objective is to find n optiml grouping for which the observtions or objects within ech clusters re similr, but the clusters re dissimilr to ech other. Hierrchicl clustering is the most common pproch in which clusters re formed sequentilly. The most similr objects re first grouped, nd these initil groups re merged ccording to their similrities. Eventully s the similrity decreses ll subgroups re fused into single cluster. CA ws pplied to physicl properties of bnn flour using linkge method. In the linkge method, the distnces or similrities between two clusters A nd B is defined s the minimum distnce between point in A nd point in B:

3 Assessment of physicl properties of ripe bnn flour prepred from two vrieties: Cvendish nd Drem bnn 185 ( j A, B) = min{ d( y i, y ), for yi in A nd y j in B Where d y i, y ) is the Eucliden distnce in (1). ( j At ech step the distnce is found for every pir of clusters nd the two clusters with smllest distnce (lrgest similrity) re merged. After two clusters re merged the procedure is repeted for the next step: the distnces between ll pirs of clusters re reclculted nd the pir with minimum distnce is merged into single cluster. The result of hierrchicl clustering procedure cn be displyed grphiclly using tree digrm, lso known s dendrogrm, which shows ll the steps in the hierrchicl procedure (Richrd nd Den, 2002; Alvin, 2002). Discriminnt function Discriminnt nlysis is multivrite technique used for two purposes, the first purpose is description of group seprtion in which liner functions of the severl vribles (discriminnt functions (DFs)) re used to describe or elucidte the differences between two or more groups nd identifying the reltive contribution of ll vrible to seprtion of the groups. Second spect is prediction or lloction of observtions to group in which liner or qudrtic functions of the vrible (clssifiction functions (CFs)) re used to ssign n observtion to one of the groups (Richrd nd Den, 2002; Alvin, 2002). Results nd discussion Generl The verge length nd dimeter of Cvendish nd Drem bnn used for the study were 18.0 nd 6.0, nd 13.1 nd 5.3 cm respectively. The verge weight per fruit ws 174 nd 101 g for Cvendish nd Drem bnn, respectively. This indictes differences in the size of the two bnn vrieties. Ripe bnn flours produced were ple or soft yellow in color, scttered with smll blck spots nd presented bnn flvor. After production of bnn flour, the verge yield of Cvendish nd Drem bnn flour were nd g/kg of bnn fruit respectively. Chemicl composition of both bnn flours hs been compred (AlKrkhi et l., 2009). The protein nd ft contents of the ripe bnn flour were low, i.e nd 4.11, 0.42 nd 0.30% for Cvendish nd Drem bnn flour respectively. The content of crbohydrte ws high in both types of flour nd this is expected since ripe bnn is known to contin high level of sugr nd dietry fibers (Rodriguez-Ambriz et l., 2008). Tble 1 summrizes the men nd stndrd devitions of selected physicl prmeters for the two types of bnn flour. The verge TSS of Cvendish bnn flour ws slightly lower thn tht of Drem bnn, thus indicting higher sugr content in the Tble 1. Men nd stndrd devitions (n =11) of selected physicl prmeters for the two types of bnn flour Prmeter Cvendish Type of bnn flour Drem ph 4.77 ± ± 0.16 TSS ( Brix) 4.79 ± ± 0.49 WHC 40 C 0.85 ± ± 0.11 WHC 60 C 0.96 ± ± 0.22 WHC 80 C 2.57 ± ± 0.97 b OHC 40 C 0.93 ± ± 0.09 b OHC 60 C 0.91 ± ± 0.09 b OHC 80 C 0.99 ± ± 0.14 L * ± ± 5.75 * 4.79 ± ± 1.58 b * ± ± 2.44 BEF (N) 0.87 ± ± 0.12 Viscosity (mp.s) ± ± 7.83, wter holding cpcity; g wter/g dry smple, b, oil holding cpcity; g oil/g dry smple

4 186 Abbs F. M. A., Sifullh, R. nd Azhr, M. E. ltter. In principle, this could cuse less sweetness to be perceived in Cvendish bnn flour which in turn could influence consumer cceptnce. This suggestion however, needs further testing since the difference is mrginl. TSS indictes soluble solid content of bnn flour, nd high TSS hs been ssocited with high sucrose content in bnn pulp (Bugud et l., 2006). It hs been reported tht the verge strch content drops from 70 to 80% in the pre-climcteric period to less thn 1% t the end of the climcteric period, while sugrs, minly sucrose, ccumulte to more thn 10% of the fresh weight of the fruit (Zhng et l., 2005). As ripe bnn ws used for flour preprtion the ph is expected to be mildly cidic with low cid content, but with high sugr content. Men WHC incresed with temperture, nd rnged between g/g dry smple. These vlues re lower thn those reported in mngo dietry fiber (12 nd 15 g wter/g dry smple) nd mngo peel dietry fiber (11 g/g) (Lrruri et l., 1996), but were similr to those of fiber-rich unripe bnn flour (2.5 g/g) (Rodrı guez-ambriz et l., 2008). The verge WHC40 nd WHC60 were higher in the Cvendish bnn flour s compred to tht of Drem bnn. WHC could be relted to the physicl stte of strch (Wliszewski et l., 2003), dietry fiber nd protein in the flour. It ws the relese of mylose which hs the cpcity to effectively bind wter molecules tht yielded higher WHC (Rodrı guez-ambriz et l., 2008). Strch however is not the principl component of ripe bnn (Zhng et l., 2005), leving dietry fibers nd protein s the min contributing fctors tht influence WHC of ripe bnn flour. The highest WHC ws ttined t 80 C in ll bnn flour ws lso ttributed to the effects of the solution properties of dietry fiber (Jurez-Grci et l., 2006) nd to less extent the geltiniztion of strch in the flour tht bsorbs wter into strch grnules with concomitnt swelling (Rodrı guez-ambriz et l., 2008). Good wter holding property implies the potentils of bnn flour to be used s thickener in liquid nd semiliquid foods. Another functionl property of bnn flour is oil holding cpcity (OHC). Men OHC rnged between 0.8 to 1.0 g oil/g dry smples t the three tempertures ssessed. These vlues re slightly lower thn tht reported in fiber-rich bnn powder tht could hold 2.2 g oil/g dry smple (Rodrı guez-ambriz et l., 2008), but re similr to tht of mngo dietry fiber with OHC in the rnge g oil/g ((Lrruri et l., 1996). Other products tested for OHC include mngo peel dietry fiber (~ 4 g oil/g), (Lrruri et l., 1996) nd citrus peel fiber ( g oil/g) (Chu nd Hung, 2003). OHC reltes to the hydrophilic chrcter of strches present in the flour (Rodrı guez- Ambriz et l., 2008) tht could be present in some quntity in Cvendish s well s in Drem bnn Figure 1. Dendrogrm showing clustering of bnn flour smples bsed on physicl properties

5 Assessment of physicl properties of ripe bnn flour prepred from two vrieties: Cvendish nd Drem bnn 187 flour. Good oil bsorption cpcities of the flours suggest tht they my be useful in food preprtions tht involve oil mixing, such s in bkery products where oil is n importnt ingredient. The men L * vlues of the flour were similr (~ 67.0), indicting similrity in lightness color of the flour. Drem bnn flour ppered to show more reddish nd yellowness tones (higher * nd b* vlues) s compred to tht of Cvendish flour. During ripening of bnn, the flesh color chnges from opque white to very soft yellow thus reflecting different extents of strch hydrolysis nd sugr synthesis (Slvdor nd Fiszmn, 2007) in the bnn vrieties. As both flours were yellow in color with cceptbly high b* vlues (yellowness tone), these ripe bnn flours my be suitble for incorportion into products requiring high yellowness tones such s yellow noodle or certin bkery products. The verge L* vlues of both flours however ws similr. Even though some differences were noted in the color vlues of the flour, cution must be exercised when interpreting these dt since scttered drk spots within the flour might hve interfered with color nlyses. In ddition color chnges of bnn slices during drying might lso complicte the interprettion of L**b* vlues. In view of color chnge during drying, more work should be performed to evlute enzyme ctivity such s polyphenoloxidse (PPO), nd totl phenolic contents of bnn slices in order to study color chnges during drying of bnn slices. This is becuse bnn is known to undergo enzymic browning upon wounding (Vils-Bos nd Kder, 2006). The verge viscosity nd BEF were mp.s nd 0.87 N, nd nd 0.38 N respectively for Cvendish nd Drem bnn flour. In ll cses the verge viscosity nd BEF of Cvendish bnn flour slurry were higher thn those of Drem bnn. The functionlity of strch is lrgely relted to its geltiniztion nd psting chrcteristics. In theory, when bnn flour is heted in wter, strch grnules swell t their geltiniztion temperture. When mylose leches out of the grnules nd swell, viscosity nd texturl chnges result. Since strch content is low in ripe bnn (Zhng et l., 2005), the viscosity of ripe bnn flour slurries could hve been ttributed to protein contents since protein content hs been shown to increse with incresing ripeness of bnn cultivrs (Yomeni et l., 2004). Other components with viscosity properties such s dietry fibers could lso contribute to viscosity nd BEF of bnn flour. The differences in these physicl properties my hve certin implictions in products incorported with ripe bnn flours. Cluster nlysis Cluster nlysis (CA) ws used to identify the similrity groups between the bnn flour smples. CA rendered dendrogrm s shown in Figure1, grouping ll 22 smples into two sttisticlly significnt clusters. Cluster 1 (smples 1-11 for Cvendish bnn flour) nd clusters 2 (smples for Drem bnn flour) revel tht the two types of bnn flour hve different chrcteristics in terms of physicl properties. Figure 1, lso shows tht Cvendish bnn flour exhibited consistent behvior more thn Drem bnn. This indictes tht the vlues of physicl properties of Drem bnn flour show greter fluctution. This grouping gives evidence tht smples in ech group shre ech other the sources of physicl properties tht were different from the other type of bnn flour. Tble 2. Eigen-vlue of DF for the two types of bnn flour Function Eigenvlue % of Vrince Cumultive % Tble 3. Wilks Lmbd for testing discriminnt function vlidity Test of Function Wilks' Lmbd Chi-squre P-Vlue Discriminnt nlysis The DA pplied on rw dt consisted of thirteen prmeters. Only one DF ws found to discriminte the two vrieties s shown in Tble 2. Wilk s Lmbd test showed tht DF is sttisticlly significnt s shown in Tble 3. Furthermore 100% of the totl vrince between the two types of bnn flour ws explined by only one DF. The reltive contribution for ech prmeter is given in eqution 2. (2) L * nd b * vlues nd WHC60 exhibited strong contribution in discriminting the two types of flour nd ccount for most of the expected vritions in physicl properties of the flour smples, while other prmeters showed less contribution in explining

6 188 Abbs F. M. A., Sifullh, R. nd Azhr, M. E. Tble 4. Clssifiction results for discriminnt nlysis of the two types of flour Type of bnn % correct Predicted group membership Cvendish Drem Cvendish Drem % of originl grouped cses correctly clssified. the vrition between the bnn flour. The reltive contribution of the prmeters cn be rnked s follows; L* > b* > WHC60 > viscosity > ph > WHC40 > OHC40 > OHC80 > OHC60 > WHC80, BEF > * > TSS. Bsed on this rnking it my be concluded tht L* nd b* vlues nd WHC60 re the most importnt physicl properties tht discriminte ripe Cvendish nd Drem bnn flour. However since color ssessment ws problemtic due to the presence of drk spots nd color chnges occurred during drying of bnn slices, it would be pproprite to dismiss color prmeter s discriminting methods to differentite the flour. TSS is the lest relible physicl prmeter to discriminte the flour since the contents of soluble solid in the flours were lmost similr (Tble 1). The clssifiction mtrix (Tble 4) showed tht 100% of the cses were correctly clssified to their respective groups. The results of clssifiction lso showed tht significnt differences existed between these two types of flour (Tble 4), ffording 100% correct ssigntion, which re expressed by in term of one discriminnt function. This result is in greement with CA which indicted tht the two types of flour were different bsed on their physicl properties. Source identifiction Reltionship between the scores of discriminnt function nd the smples from vrious smples (Figure2) corresponded to the scores of discriminnt function for vrious smples. The smples nos corresponded to bnn smples of ech vriety. It could be seen from Figure2 tht ll Cvendish smples showed positive contribution to discriminnt function, wheres Drem bnn smples showed negtive contribution. This difference ws minly due to the L * nd b * vlues nd WHC60. The positive contribution ws minly ttributed to positive coefficient of the prmeters, while the negtive contribution ws minly ttributed to the negtive coefficient of the prmeters in eqution 2. Conclusion The present study reveled some differences in physicl properties of ripe Cvendish nd Drem bnn flour. Sttisticl nlysis indicted tht wter holding cpcity t 60 C were the min contributors in discriminting the two types of flours. Future work should involve comprison of physicl properties of bnn flour prepred from vrious stges of ripeness nd vrieties. This should be supported by chemicl nlysis of dietry fibers, strch nd sugr composition in order to explin the differences in physicl properties of the flour. Incorportion studies of ripe bnn flour into strtegic food products could lso be ttempted. Acknowledgement The uthors grtefully cknowledge the finncil ssistnce from Universiti Sins Mlysi nd the reserch fcilities by Den of the School of Industril Technology, USM, Penng. USM short term grnt (304/ PTEKIND/638098) is cknowledged. References Alkrkhi, A.F.M., Rmli, S. nd Es, A.M Differentition of ripe bnn flour using minerl composition nd logistic regression model. Interntionl Food Reserch Journl, in press. Alvin, C. R Methods of Multivrite Anlysis. John Wiley nd Sons.INC. USA.

7 Assessment of physicl properties of ripe bnn flour prepred from two vrieties: Cvendish nd Drem bnn 189 Apricio-Sguiln, A., Sygo-Ayerdi, S.G., Vrgs- Torres, A., Tovr, J., Ascencio-Otero, T. E. nd Bello- Perez, L. A Slowly digestible cookies prepred from resistnt strch-rich lintnerized bnn strch. Journl of Food Composition nd Anlysis 20: Bugud, C., Chillet, M., Beute, M.P. nd Dubois, C Physicochemicl nlysis of mountin bnns from the French West Indies. Scienti Horticulture 108: Chu, C. F. nd Hung, Y.L Comprison of chemicl composition nd physicl properties of different fiber prepred from the peel of Citrus sinensis L. cv. Liucheng. Journl of Agriculturl nd Food Chemistry 51: Emg, T.H., Robert, C., Ronkrt, S.N., Wthelet, B. nd Pquot, M Dietry fiber components nd pectin chemicl fetures of peels during ripening in bnn nd plintin vrieties. Bioresource Technology 99: Fgbemi, T.N. 1999) Effect of blnching nd ripening on functionl properties of plntin (Mus b) flour. Plnt Foods for Humn Nutrition 54: Jurez-Grci, E., Agm-Acevedo, E., Sygo-Ayerdi, S.G., Rodriguez-Ambriz, S.L. nd Bello-Perez, L.A Composition, digestibility nd ppliction in bredmking of bnn flour. Plnt Foods for Humn Nutrition 61: Lrruri, J.A., Ruperez, P., Borroto, B. nd Sur-Clixto, F Mngo peels s new tropicl fiber: Preprtion nd chrcteriztion. Lebensmittel-Wissenschft und Technologie 29: Mrkus, P. F., Elen, R. R., Jcinto, D. M. nd Crlos, D. R Sttisticl differentition of bnns ccording to their minerl composition. Journl of Agriculturl nd Food Chemistry 50: Ricrdo, C. R., Pblo, S. H., Elen, M. R. R., Jcinto, D. M. nd Crlos D. R Minerl concentrtion in cultivrs of pottoes. Food Chemistry 83: Richrd A. J. nd Den W. W Applied Multivrite sttisticl nlysis. Prentice-Hll, London. Rodrı guez-ambriz, S.L, Isls-Hern ndez, J.J, Agm- Acevedo, E., Tovr, J. nd Bello-Pe rez, L.A Chrcteriztion of fiber-rich powder prepred by liquefction of unripe bnn flour. Food Chemistry 107: Sothornvit, S. nd Pitk, N Oxygen permebility nd mechnicl properties of bnn films. Food Reserch Interntionl 40: Slvdor, A. nd Fiszmn, S.M Chnges in colour nd texture nd their reltionship with eting qulity during storge of two different dessert bnns. Posthrvest Biology nd Technology 43: Suárez, M. H., Rodrĺguez, E. M. R. nd Romero, C. D Minerl nd trce element concentrtions in cultivrs of tomtoes. Food Chemistry 104: Sunthrlingm, S. nd Rvindrn, G Physicl nd biochemicl properties of green bnn flour. Plnt Foods for Humn Nutrition 43: Vils-Bos, E. V. de B. nd Kder, A.A Effect of tmospheric modifiction, 1-MCP nd chemicls on qulity of fresh-cut bnn. Posthrvest Biology nd Technology 39: Wliszewski, K.N., Apricio, M.A., Bello, L.A. nd Monroy, J.A Chnges of bnn strch by chemicl nd physicl modifiction. Crbohydrte Polymers 52: Yomeni, M.O., Njoukm, J. nd Tchngo, J Influence of the stge of ripeness of plintins nd some cooking bnns on the sensory nd physicochemicl chrcteristics of processed products. Journl of the Science of Food nd Agriculture 84 (9): Zhng, P., Whistler, R. L., BeMiller, J. N. nd Hmker, B. R Bnn strch: production, physicl properties nd digestibility review. Crbohydrte Polymers 59:

ENERGY CONTENT OF BARLEY

ENERGY CONTENT OF BARLEY ENERGY CONTENT OF BARLEY VARIATION IN THE DIETARY ENERGY CONTENT OF BARLEY Shwn Firbirn, John Ptience, Hnk Clssen nd Ruurd Zijlstr SUMMARY Formultion of commercil pig diets requires n incresing degree

More information

Extraction and Some Functional Properties of Protein Extract from Rice Bran

Extraction and Some Functional Properties of Protein Extract from Rice Bran Ksetsrt J. (Nt. Sci.) 40 : 209-214 (2006) Extrction nd Some Functionl Properties of Protein Extrct from Rice Brn Chockchi Theerkulkit*, Siree Chiseri nd Siriwt Mongkolknchnsiri ABSTRACT Rice brn protein

More information

Clinical Study Report Synopsis Drug Substance Naloxegol Study Code D3820C00018 Edition Number 1 Date 01 February 2013 EudraCT Number

Clinical Study Report Synopsis Drug Substance Naloxegol Study Code D3820C00018 Edition Number 1 Date 01 February 2013 EudraCT Number EudrCT Number 2012-001531-31 A Phse I, Rndomised, Open-lbel, 3-wy Cross-over Study in Helthy Volunteers to Demonstrte the Bioequivlence of the Nloxegol 25 mg Commercil nd Phse III Formultions nd to Assess

More information

EVALUATION OF DIFFERENT COPPER SOURCES AS A GROWTH PROMOTER IN SWINE FINISHING DIETS 1

EVALUATION OF DIFFERENT COPPER SOURCES AS A GROWTH PROMOTER IN SWINE FINISHING DIETS 1 Swine Dy 2001 Contents EVALUATION OF DIFFERENT COPPER SOURCES AS A GROWTH PROMOTER IN SWINE FINISHING DIETS 1 C. W. Hstd, S. S. Dritz 2, J. L. Nelssen, M. D. Tokch, nd R. D. Goodbnd Summry Two trils were

More information

Relationships Between Selected Properties of Starches from Different Corn Lines

Relationships Between Selected Properties of Starches from Different Corn Lines Interntionl Journl of Food Properties ISSN: 1094-2912 (Print) 1532-2386 (Online) Journl homepge: https://www.tndfonline.com/loi/ljfp20 Reltionships Between Selected Properties of Strches from Different

More information

AR Rice Performance Trials (ARPT) Color as a Quality Indicator. Functional Property Analyses. Cause of Chalkiness in Rice Kernels

AR Rice Performance Trials (ARPT) Color as a Quality Indicator. Functional Property Analyses. Cause of Chalkiness in Rice Kernels Chlk, Color, n Milling Qulity Trens in AR Rice Performnce Tril Dt Srh Lnning, Rusty Butist, Terry Sieenmorgen, Pul Counce, n Amogh Amrekr 1 Inustry Allince Meeting Center for Excellence in Poultry Science

More information

Vitamin D and Mushrooms: Enrichment With Pulsed UV Light. Michael Kalaras Department of Food Science The Pennsylvania State University

Vitamin D and Mushrooms: Enrichment With Pulsed UV Light. Michael Kalaras Department of Food Science The Pennsylvania State University Vitmin D nd Mushrooms: Enrichment With Pulsed UV Light Michel Klrs Deprtment of Food Science The Pennsylvni Stte University Vitmin D Synthesis Source: http://vitmind.ucr.edu/imges/chem1.gif Vitmin D In

More information

METHOD 4010 SCREENING FOR PENTACHLOROPHENOL BY IMMUNOASSAY

METHOD 4010 SCREENING FOR PENTACHLOROPHENOL BY IMMUNOASSAY METHOD 4010 SCREENING FOR PENTACHLOROPHENOL BY IMMUNOASSAY 1.0 SCOPE AND APPLICATION 1.1 Method 4010 is procedure for screening solids such s soils, sludges, nd queous medi such s wste wter nd lechtes

More information

Enhancing World Markets for Canadian Pulses through Secondary Processing and Value Added Research

Enhancing World Markets for Canadian Pulses through Secondary Processing and Value Added Research Yer 3 Progress Report 2012-13 Enhncing World Mrkets for Cndin Pulses through Secondry Processing nd Vlue Added Reserch SPG Project # PRO1008 Progress Report: Yer 3 (August 1 st, 2012 July 31 st, 2013)

More information

THE EVALUATION OF DEHULLED CANOLA MEAL IN THE DIETS OF GROWING AND FINISHING PIGS

THE EVALUATION OF DEHULLED CANOLA MEAL IN THE DIETS OF GROWING AND FINISHING PIGS THE EVALUATION OF DEHULLED CANOLA MEAL IN THE DIETS OF GROWING AND FINISHING PIGS THE EVALUATION OF DEHULLED CANOLA MEAL IN THE DIETS OF GROWING AND FINISHING PIGS John F. Ptience nd Doug Gillis SUMMARY

More information

Replacing Fish Meal with Soybean Meal and Brewer s Grains with Yeast in Diets for Australian Red Claw Crayfish, Cherax quadricarinatus

Replacing Fish Meal with Soybean Meal and Brewer s Grains with Yeast in Diets for Australian Red Claw Crayfish, Cherax quadricarinatus Replcing Fish Mel with Soyben Mel nd Brewer s Grins with Yest in Diets for Austrlin Red Clw Cryfish, Cherx qudricrintus Lur A. Muzinic*, Kenneth R. Thompson, & Crl D. Webster Introduction Soyben mel (SBM)

More information

WSU Tree Fruit Research and Extension Center, Wenatchee (509) ext. 265;

WSU Tree Fruit Research and Extension Center, Wenatchee (509) ext. 265; FINAL REPORT WTFRC Project # AH-1-5 WSU Project # 13C-355-3 Project title: PI: Orgniztion: Coopertors: of Sunburn in Apples with RAYNOX Lrry Schrder, Horticulturist WSU Tree Fruit Reserch nd Extension

More information

Physico-chemical Properties of Pancakes Made from an Instant Mix Containing Different Levels of Peanut (Arachis hypogaea) Flour

Physico-chemical Properties of Pancakes Made from an Instant Mix Containing Different Levels of Peanut (Arachis hypogaea) Flour Physico-chemicl Properties of Pnckes Mde from n Instnt Mix Contining Different Levels of Penut (Archis hypoge) Flour V.K. Yemmireddy, S. Chintgri, nd Y.C. Hung 1 * ABSTRACT Prtilly deftted penut flour

More information

Soybean Hulls as an Alternative Feed for Horses

Soybean Hulls as an Alternative Feed for Horses Animl Industry Report AS 650 ASL R1931 2004 Soyben Hulls s n Alterntive Feed for Horses Josie Booth Iow Stte University Howrd Tyler Iow Stte University Peggy Miller-Auwerd Iow Stte University Jenette Moore

More information

The Acute Time Course of Concurrent Activation Potentiation

The Acute Time Course of Concurrent Activation Potentiation Mrquette University e-publictions@mrquette Exercise Science Fculty Reserch nd Publictions Exercise Science, Deprtment of 1-1-2010 The Acute Time Course of Concurrent Activtion Potentition Luke Grceu Mrquette

More information

Using Paclobutrazol to Suppress Inflorescence Height of Potted Phalaenopsis Orchids

Using Paclobutrazol to Suppress Inflorescence Height of Potted Phalaenopsis Orchids Using Pcloutrzol to Suppress Inflorescence Height of Potted Phlenopsis Orchids A REPORT SUBMITTED TO FINE AMERICAS Linsey Newton nd Erik Runkle Deprtment of Horticulture Spring 28 Using Pcloutrzol to Suppress

More information

Assessment of Depression in Multiple Sclerosis. Validity of Including Somatic Items on the Beck Depression Inventory II

Assessment of Depression in Multiple Sclerosis. Validity of Including Somatic Items on the Beck Depression Inventory II Assessment of Depression in Multiple Sclerosis Vlidity of Including Somtic Items on the Beck Depression Inventory II Peggy Crwford, PhD; Noh J. Webster, MA Signs nd symptoms of multiple sclerosis (MS)

More information

AOAC Official Method Determination of Isoflavones in Soy and Selected Foods Containing Soy

AOAC Official Method Determination of Isoflavones in Soy and Selected Foods Containing Soy 45.4.14 AOAC Officil Method 2001.10 Determintion of Isoflvones in Soy nd Selected Foods Contining Soy Extrction, Sponifiction, nd Liquid Chromtogrphy First Action 2001 (Applicble to the determintion of

More information

Comparison of three simple methods for the

Comparison of three simple methods for the J. clin. Pth. (1967), 2, 5 Comprison of three simple methods for the ssessment of 'free' thyroid hormone T. M. D. GIMLETTE1 From the Rdio-Isotope Lbortory, St. Thoms's Hospitl, London SYNOPSIS A dilysis

More information

EFFECTS OF INGREDIENT AND WHOLE DIET IRRADIATION ON NURSERY PIG PERFORMANCE

EFFECTS OF INGREDIENT AND WHOLE DIET IRRADIATION ON NURSERY PIG PERFORMANCE Swine Dy 21 EFFECTS OF INGREDIENT AND WHOLE DIET IRRADIATION ON NURSERY PIG PERFORMANCE J. M. DeRouchey, M. D. Tokch, J. L. Nelssen, R. D. Goodbnd, S. S. Dritz 1, J. C. Woodworth, M. J. Webster, B. W.

More information

USE OF SORGHUM-BASED DISTILLERS GRAINS IN DIETS FOR NURSERY AND FINISHING PIGS

USE OF SORGHUM-BASED DISTILLERS GRAINS IN DIETS FOR NURSERY AND FINISHING PIGS Swine Dy 1996 USE OF SORGHUM-BASED DISTILLERS GRAINS IN DIETS FOR NURSERY AND FINISHING PIGS B. W. Senne, J. D. Hncock, I. Mvromichlis, S. L. Johnston, P. S. Sorrell, I. H. Kim, nd R. H. Hines Summry Two

More information

Supplementation and Cooking of Pearl Millet: Changes in Protein Fractions and Sensory Quality

Supplementation and Cooking of Pearl Millet: Changes in Protein Fractions and Sensory Quality World Journl of Diry & Food Sciences 4 (1): 41-45, 29 ISSN 1817-38X IDOSI Pulictions, 29 Supplementtion nd Cooking of Perl Millet: Chnges in Protein Frctions nd Sensory Qulity Mh A.M. Ali, Adullhi H. El

More information

The Effects of Diet Particle Size on Animal Performance

The Effects of Diet Particle Size on Animal Performance MF-2050 Feed Mnufcturing Feed Mnufcturing Cerel grins re the primry energy source in swine nd poultry diets. Therefore, not only must producers be concerned bout the composition of the grin, but lso how

More information

Effect of linear and random non-linear programming on environmental pollution caused by broiler production

Effect of linear and random non-linear programming on environmental pollution caused by broiler production Journl of Novel Applied Sciences Aville online t www.jnsci.org 24 JNAS Journl-24-3-/43-434 ISSN 2322-549 24 JNAS Effect of liner nd rndom non-liner progrmming on environmentl pollution cused y roiler production

More information

Asian Journal of Food and Agro-Industry ISSN Available online at

Asian Journal of Food and Agro-Industry ISSN Available online at As. J. Food Ag-Ind. 2010, 3(04), 420-431 Asin Journl of Food nd Agro-Industry ISSN 1906-3040 Avilble online t www.jofi.info Reserch Article Functionl properties of sesme protein concentrtes from sesme

More information

Utilization of Celluloses from Pomelo (Citrus grandis) Albedo as Functional Ingredient in Meat Marination

Utilization of Celluloses from Pomelo (Citrus grandis) Albedo as Functional Ingredient in Meat Marination Interntionl Proceedings of Chemicl, Biologicl nd Environmentl Engineering, Vol. 92 (2016) DOI: 10.7763/IPCBEE. 2016. V92. 3 Utiliztion of Celluloses from Pomelo (Citrus grndis) Aledo s Functionl Ingredient

More information

Sugar and anthocyanin characterization of four Iranian pomegranate (Punica granatum L.) varieties using HPLC System

Sugar and anthocyanin characterization of four Iranian pomegranate (Punica granatum L.) varieties using HPLC System Journl of Biodiversity nd Environmentl Sciences (JBES) ISSN: 2220-6663 (Print) 2222-3045 (Online) Vol. 4, No. 4, p. 248-253 2014 http://www.innspub.net RESEARCH PAPER OPEN ACCESS Sugr nd nthocynin chrcteriztion

More information

Single-Molecule Studies of Unlabelled Full-Length p53 Protein Binding to DNA

Single-Molecule Studies of Unlabelled Full-Length p53 Protein Binding to DNA Single-Molecule Studies of Unlbelled Full-Length p53 Protein Binding to DNA Philipp Nuttll, 1 Kidn Lee, 2 Pietro Ciccrell, 3 Mrco Crminti, 3 Giorgio Ferrri, 3 Ki- Bum Kim, 2 Tim Albrecht 1* 1 Imperil College

More information

Asian Journal of Food and Agro-Industry ISSN Available online at

Asian Journal of Food and Agro-Industry ISSN Available online at As. J. Food Ag-Ind. 2010, 3(03), 349-362 Asian Journal of Food and Agro-Industry ISSN 1906-3040 Available online at www.ajofai.info Research Article Physicochemical properties of banana peel flour as influenced

More information

Review TEACHING FOR GENERALIZATION & MAINTENANCE

Review TEACHING FOR GENERALIZATION & MAINTENANCE Gols By the end of clss, you should be ble to: Explin wht generliztion is, why it is criticl for techers to know how to tech so tht it occurs, nd give n exmple of it from your own experience in the clssroom

More information

Analysis of Regulatory of Interrelated Activity of Hepatocyte and Hepatitis B Viruses

Analysis of Regulatory of Interrelated Activity of Hepatocyte and Hepatitis B Viruses Interntionl Journl of Biomedicl Mterils Reserch 8 6(): -7 http://www.sciencepublishinggroup.com/j/ijbmr doi:.648/j.ijbmr.86. ISSN: 33-756 (Print) ISSN: 33-7579 (Online) Anlysis of Regultory of Interrelted

More information

Roughage Type & Level & Grain Processing Interactions with Distiller s s Grains Diets. Matt May High Plains Bio Fuels Co-Product Nutrition Conference

Roughage Type & Level & Grain Processing Interactions with Distiller s s Grains Diets. Matt May High Plains Bio Fuels Co-Product Nutrition Conference Roughge Type & Level & Grin Processing Interctions with Distiller s s Grins Diets Mtt My High Plins Bio Fuels Co-Product Nutrition Conference Why do we flke grin? Stem-flked corn (SFC) vs. dry-rolled rolled

More information

Meat and Food Safety. B.A. Crow, M.E. Dikeman, L.C. Hollis, R.A. Phebus, A.N. Ray, T.A. Houser, and J.P. Grobbel

Meat and Food Safety. B.A. Crow, M.E. Dikeman, L.C. Hollis, R.A. Phebus, A.N. Ray, T.A. Houser, and J.P. Grobbel Met nd Food Sfety Needle-Free Injection Enhncement of Beef Strip Loins with Phosphte nd Slt Hs Potentil to Improve Yield, Tenderness, nd Juiciness ut Hrm Texture nd Flvor B.A. Crow, M.E. Dikemn, L.C. Hollis,

More information

A comparative study on the extraction of membranebound bilirubin from erythrocyte membranes using various methods

A comparative study on the extraction of membranebound bilirubin from erythrocyte membranes using various methods J. Biochem. Biophys. Methods 39 (1999) 39 45 A comprtive study on the extrction of membrnebound bilirubin from erythrocyte membrnes using vrious methods * Sd Tyyb, Mohmmd Kutub Ali Interdisciplinry Biotechnology

More information

CHAPTER IV EXTENDED SHELF-LIFE STUDY OF A THERMALLY PROCESSED SWEET MILK AND EGG MIX

CHAPTER IV EXTENDED SHELF-LIFE STUDY OF A THERMALLY PROCESSED SWEET MILK AND EGG MIX CHAPTER IV EXTENDED SHELF-LIFE STUDY OF A THERMALLY PROCESSED SWEET MILK AND EGG MIX A. Abstrct o A milk nd egg mix processed t 92 C with 10 sec hold time ws evluted over seven week refrigerted storge

More information

The study of Forage Quality of Smirnovia iranica In Different phonological stages in sandy areas-case-study: Band-e-Rig-Kashan

The study of Forage Quality of Smirnovia iranica In Different phonological stages in sandy areas-case-study: Band-e-Rig-Kashan BIABAN (Desert Journl), Vol 11, No. 2, 2006. pp. 1-10 1 The study of Forge Qulity of Smirnovi irnic In Different phonologicl stges in sndy res-cse-study: Bnd-e-Rig-Kshn H. Azrnivnd 1*, H. Joneidi 2, M.

More information

Food Research International

Food Research International Food Reserch Interntionl 43 (2010) 2132 2137 Contents lists vilble t ScienceDirect Food Reserch Interntionl journl homepge: www.elsevier.com/locte/foodres Digestion profiles nd some physicochemicl properties

More information

Improved hydrolytic stability of waterborne polyester resins with Eastman 1,4-CHDA and Eastman TMPD glycol

Improved hydrolytic stability of waterborne polyester resins with Eastman 1,4-CHDA and Eastman TMPD glycol Improved hydrolytic stbility of wterborne polyester resins with Estmn nd Estmn glycol Introduction Wterborne cotings provide vible mens of complying with VOC (voltile orgnic compound) requirements. An

More information

Utilization of the Permeate as Replace Sugar to Improve Biscuits Quality. Nahla M. M. Hassan, Hala S. Sayed and Amany M. Sakr

Utilization of the Permeate as Replace Sugar to Improve Biscuits Quality. Nahla M. M. Hassan, Hala S. Sayed and Amany M. Sakr Current Science Interntionl Volume : 04 Issue : 04 Oct.-Dec. 2015 Pges: 701-707 Utiliztion of the Permete s Replce Sugr to Improve Biscuits Qulity Nhl M. M. Hssn, Hl S. Syed nd Amny M. Skr Food Technology

More information

Appendix J Environmental Justice Populations

Appendix J Environmental Justice Populations Appendix J Environmentl Justice s [This pge intentionlly left blnk] Tble of Contents REFERENCES...J-2 Pge LIST OF TABLES Pge Tble J-1: Demogrphic Overview of Bruinsburg Site Project Are... J-3 Tble J-2:

More information

A FACTORIAL STUDY ON THE EFFECTS OF β CYCLODEXTRIN AND POLOXAMER 407 ON THE SOLUBILITY AND DISSOLUTION RATE OF PIROXICAM

A FACTORIAL STUDY ON THE EFFECTS OF β CYCLODEXTRIN AND POLOXAMER 407 ON THE SOLUBILITY AND DISSOLUTION RATE OF PIROXICAM IJRPC 20, (3) Chowdry et l. ISSN: 223 278 INTERNATIONAL JOURNAL OF RESEARCH IN PHARMACY AND CHEMISTRY Aville online t www.ijrpc.com Reserch Article A FACTORIAL STUDY ON THE EFFECTS OF β CYCLODEXTRIN AND

More information

Effect of Various Doses of Cinnamon on Lipid Profile in Diabetic Individuals

Effect of Various Doses of Cinnamon on Lipid Profile in Diabetic Individuals Pkistn Journl of Nutrition 2 (5): 312-319, 2003 Asin Network for Scientific Informtion 2003 Effect of Vrious Doses of Cinnmon on Lipid Profile in Dibetic Individuls Alm Khn, Mhpr Sfdr nd Mohmmd Muzffr

More information

Optimisation of diets for Atlantic cod (Gadus morhua) broodstock: effect of arachidonic acid on egg & larval quality

Optimisation of diets for Atlantic cod (Gadus morhua) broodstock: effect of arachidonic acid on egg & larval quality Optimistion of diets for Atlntic cod (Gdus morhu) roodstock: effect of rchidonic cid on egg & lrvl qulity Dr Gordon Bell, Ms. An Blnco, Dr Bill Roy, Dr Derek Roertson, Dr Jim Henderson nd Mr Richrd Prickett,

More information

EFFECT OF ANTIOXIDANTS ADDITION IN COMBINATION WITH MILK RE PASTEURIZATION ON THE PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF CONDENSED YOGHURT

EFFECT OF ANTIOXIDANTS ADDITION IN COMBINATION WITH MILK RE PASTEURIZATION ON THE PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF CONDENSED YOGHURT EFFECT OF ANTIOXIDANTS ADDITION IN COMBINATION WITH MILK RE PASTEURIZATION ON THE PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF CONDENSED YOGHURT Mhmoud Abu-Ghoush* 1, Mutlg Al-Otibi 2, Abdulziz Al-Shthri

More information

The Effect of Substituting Sugar with Artificial. Sweeteners on the Texture and Palatability of Pancakes

The Effect of Substituting Sugar with Artificial. Sweeteners on the Texture and Palatability of Pancakes The Effect of Sustituting Sugr with Artificil NUTR 453 Sweeteners on the Texture nd Pltility of Pnckes Jmie Wldron, Rquel Reyes, nd Reecc Legi 1 I. Astrct The effects of replcing sugr with Stevi nd Splend

More information

Geographical influence on digit ratio (2D:4D): a case study of Andoni and Ikwerre ethnic groups in Niger delta, Nigeria.

Geographical influence on digit ratio (2D:4D): a case study of Andoni and Ikwerre ethnic groups in Niger delta, Nigeria. Journl of Applied Biosciences 27: 1736-1741 ISSN 1997 5902 Geogrphicl influence on digit rtio (2D:4D): cse study of Andoni nd Ikwerre ethnic groups in Niger delt, Nigeri. Gwunirem, Isrel U 1 nd Ihemelndu,

More information

Production of germinated Red Jasmine brown rice and its physicochemical properties

Production of germinated Red Jasmine brown rice and its physicochemical properties Interntionl Food Reserch Journl 19(4): 1649-1654 (2012) Journl homepge: http://www.ifrj.upm.edu.my Production of germinted Red Jsmine brown rice nd its physicochemicl properties 1 Wichmnee, Y. nd 2* Teerrt,

More information

Development and shelf life evaluation of Tilapia ( Oreochro1nis spp.) marinades

Development and shelf life evaluation of Tilapia ( Oreochro1nis spp.) marinades Development nd shelf life evlution of Tilpi ( Oreochro1nis spp.) mrindes M.M. Rthnyke, V.P.N. Prsdi* nd C.V.L. Jysinghe Deprtment of Food Science nd Technology, Fculty of Livestock Fisheries nd Nutrition,

More information

Background Pears (Pyrus L.) are one of the leading cultivated fruit trees in China following apples and oranges in planting area and fruit yield.

Background Pears (Pyrus L.) are one of the leading cultivated fruit trees in China following apples and oranges in planting area and fruit yield. Nnjing Agriculturl University Potssium enhnces the sugr ssimiltion in leves nd fruit y regulting the expression of key genes involved in sugr metolism of Asin pers Cixi Dong, Chngwei Shen, Yngchun Xu College

More information

phosphatase isoenzyme activity: estimation of

phosphatase isoenzyme activity: estimation of J Clin Pthol 1988;41:202-206 Quntittive method for determining serum lkline phosphtse isoenzyme ctivity: estimtion of intestinl component M J PEAKE, M PEJAKOVIC, G H WHITE From the Deprtment ofbiochemistry

More information

Paper-based skin patch for the diagnostic screening of cystic fibrosis

Paper-based skin patch for the diagnostic screening of cystic fibrosis Electronic Supplementry Mteril (ESI) for ChemComm. This journl is The Royl Society of Chemistry 2015 Supplementry informtion Pper-bsed skin ptch for the dignostic screening of cystic fibrosis Xun Mu,*

More information

Shamsuddin M. Mamun, U. Focken, G. Francis and K. Becker University of Hohenheim, Stuttgart, Germany. September 2004

Shamsuddin M. Mamun, U. Focken, G. Francis and K. Becker University of Hohenheim, Stuttgart, Germany. September 2004 A GROWTH PERFORMANCE AND METABOLIC RATES OF GENETICALLY IMPROVED AND CONVENTIONAL STRAINS OF NILE TILAPIA, OREOCHROMIS NILOTICUS (L.) Shmsuddin M. Mmun, U. Focken, G. Frncis nd K. Becker University of

More information

Feeding state and age dependent changes in melaninconcentrating hormone expression in the hypothalamus of broiler chickens

Feeding state and age dependent changes in melaninconcentrating hormone expression in the hypothalamus of broiler chickens Supplementry Mterils Epub: No 2017_23 Vol. 65, 2018 https://doi.org/10.183/bp.2017_23 Regulr pper Feeding stte nd ge dependent chnges in melninconcentrting hormone expression in the hypothlmus of broiler

More information

Preservative Resistance in Yeast Species

Preservative Resistance in Yeast Species APPLIED AND ENVIRONMENTAL MICROBIOLOGY, Nov. 1989, p. 2995-2999 Vol. 55, No. 11 99-224/89/112995-5$2./ Copyright 1989, Americn Society for Microbiology Reltionships mong Cell Size, Membrne Permebility,

More information

8/1/2017. Correlating Radiomics Information with Clinical Outcomes for Lung SBRT. Disclosure. Acknowledgements

8/1/2017. Correlating Radiomics Information with Clinical Outcomes for Lung SBRT. Disclosure. Acknowledgements Correlting Rdiomics Informtion with Clinicl Outcomes for Lung SBRT Fng-Fng Yin, PhD Duke University Medicl Center AAPM 2017 Denver CO Disclosure This reserch is prtilly funded by reserch grnt from Vrin

More information

Nozzi Valentina, Graber Andreas, Mathis Alex, Schmautz Zala, Junge Ranka

Nozzi Valentina, Graber Andreas, Mathis Alex, Schmautz Zala, Junge Ranka Nozzi Vlentin, Grer ndres, Mthis lex, Schmutz Zl, Junge Rnk Interntionl conference quponics reserch mttes Ljuljn, 22-24 Mrch 216 Some nutrients from the quculture effluents re present in insufficient quntities

More information

The concept that reduces food waste, keeps your product fresher and saves money! Sales presentation PerfoLid // 2017

The concept that reduces food waste, keeps your product fresher and saves money! Sales presentation PerfoLid // 2017 The concept tht reduces food wste, keeps your product fresher nd sves money! Sles presenttion PerfoLid // 2017 Pge 2 of 16 Sles presenttion PerfoLid // 2017 The issue of food wste Almost 50% of ll fresh

More information

Effect of processing on in vitro bioaccessibility of phenolics, flavonoids and antioxidant activity of vegetables with/without yoghurt

Effect of processing on in vitro bioaccessibility of phenolics, flavonoids and antioxidant activity of vegetables with/without yoghurt Effect of processing on in vitro ioccessiility of phenolics, flvonoids nd ntioxidnt ctivity of vegetles with/without yoghurt Assoc. Prof. Dr. Esr ÇAPANOĞLU GÜVEN Deprtment of Food Engineering Istnul Technicl

More information

ORIGINAL ARTICLE. Diagnostic Signs of Accommodative Insufficiency. PILAR CACHO, OD, ÁNGEL GARCÍA, OD, FRANCISCO LARA, OD, and M A MAR SEGUÍ, OD

ORIGINAL ARTICLE. Diagnostic Signs of Accommodative Insufficiency. PILAR CACHO, OD, ÁNGEL GARCÍA, OD, FRANCISCO LARA, OD, and M A MAR SEGUÍ, OD 1040-5488/02/7909-0614/0 VOL. 79, NO. 9, PP. 614 620 OPTOMETRY AND VISION SCIENCE Copyright 2002 Americn Acdemy of Optometry ORIGINAL ARTICLE Dignostic Signs of Accommodtive Insufficiency PILAR CACHO,

More information

Analytic hierarchy process-based recreational sports events development strategy research

Analytic hierarchy process-based recreational sports events development strategy research ISSN : 0974-7435 Volume 0 Issue 6 An Indin Journl Anlytic hierrchy process-bsed recretionl sports events development strtegy reserch Weihu Yo School of hysicl Eduction, Luoyng Norml University, Luoyng

More information

ELDAWY ET AL.: JOURNAL OF AOAC INTERNATIONAL VOL. 86, NO. 4,

ELDAWY ET AL.: JOURNAL OF AOAC INTERNATIONAL VOL. 86, NO. 4, ELDAWY ET AL.: JOURNAL OF AOAC INTERNATIONAL VOL. 86, NO. 4, 2003 675 DRUGS, COSMETICS, FORENSIC SCIENCES Determintion of Chlorphenirmine Mlete nd Tincture Ipecc in Dosge Form by Liquid Chromtogrphy with

More information

Isoflavones are a class of chemical compounds found naturally

Isoflavones are a class of chemical compounds found naturally KLUMP ET AL.: JOURNAL OF AOAC INTERNATIONAL VOL. 84, NO. 6, 2001 1865 FOOD COMPOSITION AND ADDITIVES Determintion of Isoflvones in Soy nd Selected Foods Contining Soy by Extrction, Sponifiction, nd Liquid

More information

The Effects of High-Oil Corn or Typical Corn with or without Supplemental Fat on Diet Digestibility in Finishing Steers

The Effects of High-Oil Corn or Typical Corn with or without Supplemental Fat on Diet Digestibility in Finishing Steers Beef Reserch Report, 2000 Animl Science Reserch Reports 2001 The Effects of High-Oil Corn or Typicl Corn with or without Supplementl Ft on Diet Digestibility in Finishing Steers Crig R. Belknp Iow Stte

More information

Preliminary investigation of antimicrobial effects of pomegranate (Punica granatum L.) leathery exocarp extract against some serious phytopathogens

Preliminary investigation of antimicrobial effects of pomegranate (Punica granatum L.) leathery exocarp extract against some serious phytopathogens Preliminry investigtion of ntimicroil effects of pomegrnte (Punic grntum L.) lethery exocrp extrct ginst some serious phytopthogens Elshfie H.S. 1,*, Skr S.H. 2, Mng S.M. 1, Frisullo S. 3, Cmele I. 1 1

More information

Gustatory reaction time and time intensity measurements of trehalose and sucrose solutions and their mixtures

Gustatory reaction time and time intensity measurements of trehalose and sucrose solutions and their mixtures Glmrini, Mr Virgini ; Zmor, Mrí Clr ; Chirife, Jorge Gusttory rection time nd time intensity mesurements of trehlose nd sucrose solutions nd their mixtures Preprint del documento publicdo en Journl of

More information

Health-Related Quality of Life and Symptoms of Depression in Extremely Obese Persons Seeking Bariatric Surgery

Health-Related Quality of Life and Symptoms of Depression in Extremely Obese Persons Seeking Bariatric Surgery Oesity Surgery, 15, 3-39 Helth-Relted Qulity of Life nd Symptoms of Depression in Extremely Oese Persons Seeking Britric Surgery Anthony N. Frictore, PhD; Thoms A. Wdden, PhD; Dvid B. Srwer, PhD; Myles

More information

Summary. Effect evaluation of the Rehabilitation of Drug-Addicted Offenders Act (SOV)

Summary. Effect evaluation of the Rehabilitation of Drug-Addicted Offenders Act (SOV) Summry Effect evlution of the Rehbilittion of Drug-Addicted Offenders Act (SOV) The Rehbilittion of Drug-Addicted Offenders Act (SOV) ws lunched on April first 2001. This lw permitted the compulsory plcement

More information

Body mass index, waist-to-hip ratio, and metabolic syndrome as predictors of middle-aged men's health

Body mass index, waist-to-hip ratio, and metabolic syndrome as predictors of middle-aged men's health Originl Article - Sexul Dysfunction/Infertility pissn 2005-6737 eissn 2005-6745 Body mss index, wist-to-hip rtio, nd metbolic syndrome s predictors of middle-ged men's helth Jung Hyun Prk *, In-Chng Cho

More information

By definition, resistant starch (RS) is that portion of the

By definition, resistant starch (RS) is that portion of the MCCLEARY & MONAGHAN: JOURNAL OF AOAC INTERNATIONAL VOL. 85, NO. 3, 2002 665 FOOD COMPOSITION AND ADDITIVES Mesurement of Resistnt Strch BARRY V. MCCLEARY nd DYMPNA A. MONAGHAN Megzyme Interntionl Irelnd

More information

Correlation Between Cooked Rice Texture and Rapid Visco Analyser Measurements

Correlation Between Cooked Rice Texture and Rapid Visco Analyser Measurements Correltion Between Cooked Rice Texture nd Rpid Visco Anlyser Mesurements Eline T. Chmpgne, 1,2 Kren L. Bett, 1 Bryn T. Vinyrd, 3 Ann M. McClung, 4 Frnklin E. Brton II, 5 Kren Moldenhuer, 6 Steve Linscombe,

More information

COMMENTS ON THE REPORTED STATISTICS ON NARCOTIC DRUGS

COMMENTS ON THE REPORTED STATISTICS ON NARCOTIC DRUGS COMMENTS ON THE REPORTED STATISTICS ON NARCOTIC DRUGS Summry The further overll reduction in globl stocks nd in the production of opium confirm the continuing trend towrds the eventul elimintion of the

More information

END PRODUCT QUALITY: BAKING TRIALS ON WHEAT FLOUR AND MAIZE MEAL PORRIDGE

END PRODUCT QUALITY: BAKING TRIALS ON WHEAT FLOUR AND MAIZE MEAL PORRIDGE DEPARTMENT OF APPLIED BIOSCIENCES (BW15) LABORATORY OF CEREAL TECHNOLOGY END PRODUCT QUALITY: BAKING TRIALS ON WHEAT FLOUR AND MAIZE MEAL PORRIDGE Filip Vn Bockstele, 16-05-2017, QAQC trining on flour

More information

Digestible Sulfur Amino Acid Requirement of Male Turkeys During the 12 to 18 Week Period

Digestible Sulfur Amino Acid Requirement of Male Turkeys During the 12 to 18 Week Period Interntionl Journl of Poultry Science (): 8-, 00 Asin Network for Scientific Informtion 00 Digestible Sulfur Amino Acid Requirement of Mle Turkeys During the to 8 Week Period D. T. Moore, K. Bker, K. Thompson,

More information

Effect of environmental stress on biochemical and physiological features in cultured fish

Effect of environmental stress on biochemical and physiological features in cultured fish Effect of environmentl stress on biochemicl nd physiologicl fetures in cultured fish Toshiki Nkno, Toshiysu Ymguchi, nd Yoshihiro Ochii Grd. Sch. Agric. Sci., Tohoku Univ., Sendi, Jpn Fmous Smuri Mr. Msmune

More information

TEMPLATE SYNTHESIS OF Cu AND Cu-Sn NANOPARTICLES USING CARBON FOAM AS A SUPPORT. Ivania MARKOVA-DENEVA, Tihomir PETROV, Ivan DENEV

TEMPLATE SYNTHESIS OF Cu AND Cu-Sn NANOPARTICLES USING CARBON FOAM AS A SUPPORT. Ivania MARKOVA-DENEVA, Tihomir PETROV, Ivan DENEV TEMPLATE SYNTHESIS OF Cu AND Cu-Sn NANOPARTICLES USING CARBON FOAM AS A SUPPORT Ivni MARKOVA-DENEVA, Tihomir PETROV, Ivn DENEV University of Chemicl Technology nd Metllurgy, 8, Kl. Ohridski lvd., Sofi,

More information

Effects of physical exercise on working memory and prefrontal cortex function in post-stroke patients

Effects of physical exercise on working memory and prefrontal cortex function in post-stroke patients Effects of physicl exercise on working memory nd prefrontl cortex function in post-stroke ptients M Moriy, C Aoki, K Sktni Grdute School of Helth Sciences Reserch, Mjor of Physicl Therpy, TeikyoHeisei

More information

Enhanced glutathione peroxidases (GPx) activity in young barley seedlings enriched with selenium

Enhanced glutathione peroxidases (GPx) activity in young barley seedlings enriched with selenium Africn Journl of Biotechnology Vol. 10(55), pp. 11483-11487, 21 Septemer, 2011 Aville online t http://www.cdemicjournls.org/ajb DOI: 10.5897/AJB11.1480 ISSN 1684 5315 2011 Acdemic Journls Full Length Reserch

More information

HEMOGLOBIN STANDARDS*

HEMOGLOBIN STANDARDS* HEMOGLOBIN STANDARDS* RUSSELL L. HADEN Clevelnd Clinic, Clevelnd, Ohio Estimtions of hemoglobin often re unstisfctory to the lbortory worker nd the reports my be confusing to the clinicin. Unfortuntely,

More information

Identification of Sperm Subpopulations in Water Buffalo Ejaculates: Changes in Cryopreservation Stages and Bull Variation

Identification of Sperm Subpopulations in Water Buffalo Ejaculates: Changes in Cryopreservation Stages and Bull Variation Journl of Agriculturl Science nd Technology A 7 (2017) 184-192 doi: 10.17265/2161-6256/2017.03.006 D DAVID PUBLISHING Identifiction of Sperm Subpopultions in Wter Bufflo Ejcultes: Chnges in Cryopreservtion

More information

Quantifying perceived impact of scientific publications

Quantifying perceived impact of scientific publications Quntifying perceived impct of scientific publictions Filippo Rdicchi, Alexnder Weissmn, nd John Bollen Center for Complex Networks nd Systems Reserch, School of Informtics nd Computing, Indin University,

More information

BIOSTATISTICS. Lecture 1 Data Presentation and Descriptive Statistics. dr. Petr Nazarov

BIOSTATISTICS. Lecture 1 Data Presentation and Descriptive Statistics. dr. Petr Nazarov Microrry Center BIOSTATISTICS Lecture 1 Dt Presenttion Descriptive Sttistics dr. Petr Nzrov 25-02-2011 petr.nzrov@crp-snte.lu Lecture 1. Dt presenttion descriptive sttistics COURSE OVERVIEW Orgniztion

More information

Interrelations of Age, Visual Acurty, and Cognitive Functioning

Interrelations of Age, Visual Acurty, and Cognitive Functioning J ournl of Gerontology : PSYCH OLOCICAL SC I ENCES 1996, Vol.5lB, No.6, P3l7-P330 Copyright 1996 by The Gerontologicl Seiety of Arcric Interreltions of, Visul Acurty, nd Cognitive Functioning Timothy A.

More information

Esthetic Influence of Negative Space in the Buccal Corridor during Smiling

Esthetic Influence of Negative Space in the Buccal Corridor during Smiling Originl Article Esthetic Influence of Negtive Spce in the Buccl Corridor during Smiling Dltro Enes Ritter ; Luiz Gonzg Gndini Jr b ; Ary dos Sntos Pinto c ; Arno Locks d ABSTRACT The purpose of this study

More information

Nutrition and Food Sciences Research Vol 4, No 4, Oct-Dec 2017, pages: 31-36

Nutrition and Food Sciences Research Vol 4, No 4, Oct-Dec 2017, pages: 31-36 Nutrition nd Food Sciences Reserch Vol 4, No 4, Oct-Dec 2017, pges: 31-36 Downloded from nfsr.sbmu.c.ir t 9:57 +0330 on Tuesdy November 13th 2018 [ DOI: 10.29252/nfsr.4.4.5 ] Originl Article Evluting the

More information

PROVEN ANTICOCCIDIAL IN NEW FORMULATION

PROVEN ANTICOCCIDIAL IN NEW FORMULATION PROVEN ANTICOCCIDIAL IN NEW FORMULATION Coxidin 100 microgrnulte A coccidiosttic dditive for roilers, chickens rered for lying nd turkeys Contins 100 g of monensin sodium per kg Aville s homogenous grnules

More information

STATISTICAL DATA ANALYSIS IN EXCEL

STATISTICAL DATA ANALYSIS IN EXCEL Microrry Center STATISTICAL DATA ANALYSIS IN EXCEL Prt 1 Introduction to Sttistics Dr. Petr Nzrov 14-06-2010 petr.nzrov@crp-snte.lu Sttisticl dt nlysis in Excel COURSE OVERVIEW Objectives The course: Reminds

More information

The step method: A new adaptive psychophysical procedure

The step method: A new adaptive psychophysical procedure Perception & Psychophysics 1989, 45 (6), 572-576 The step method: A new dptive psychophysicl procedure WILLIAM A. SIMPSON York University, North York, Ontrio, Cnd A new dptive psychophysicl method, the

More information

Consumer perceptions of meat quality and shelf-life in commercially raised broilers compared to organic free range broilers

Consumer perceptions of meat quality and shelf-life in commercially raised broilers compared to organic free range broilers Consumer perceptions of met qulity nd shelf-life in commercilly rised roilers compred to orgnic free rnge roilers C.Z. ALVARADO 1 *, E. WENGER 2 nd S. F. O KEEFE 3 1 Texs Tech University, Box 42141 Luock,

More information

Effects of Adding Glucose, Sorbic Acid and Pre-fermented Juices on the Fermentation Quality of Guineagrass (Panicum maximum Jacq.

Effects of Adding Glucose, Sorbic Acid and Pre-fermented Juices on the Fermentation Quality of Guineagrass (Panicum maximum Jacq. 808 Effects of Adding Glucose, Sorbic Acid nd Pre-fermented Juices on the Fermenttion Qulity of Guinegrss (Pnicum mximum Jcq.) Silges To Sho 1, N. Ohb, M. Shimojo nd Y. Msud* Lbortory of Animl Feed Science,

More information

Infrared Image Edge Detection based on Morphology- Canny Fusion Algorithm

Infrared Image Edge Detection based on Morphology- Canny Fusion Algorithm , pp.42-46 http://dx.doi.org/10.14257/stl.2016.137.08 Infrred Imge Edge Detection bsed on Morphology- Cnny Fusion Algorithm Tng Qingju 1, Bu Chiwu 2, Liu Yunlin 1, Zng Jinsuo 1, Li Dyong 1 1 School of

More information

Clinical statistics analysis on the characteristics of pneumoconiosis of Chinese miner population

Clinical statistics analysis on the characteristics of pneumoconiosis of Chinese miner population Originl Article Clinicl sttistics nlysis on the chrcteristics of pneumoconiosis of Chinese miner popultion Mei-Fng Wng 1 *, Run-Ze Li 2 *, Ying Li 2, Xue-Qin Cheng 1, Jun Yng 1, Wen Chen 3, Xing-Xing Fn

More information

Optimizing Metam Sodium Fumigation in Fine-Textured Soils

Optimizing Metam Sodium Fumigation in Fine-Textured Soils Optimizing Metm Sodium Fumigtion in Fine-Textured Soils Neil C Gudmestd University Distinguished Professor & Endowed Chir of Potto Pthology Deprtment of Plnt Pthology North Dkot Stte University Erly Dying

More information

Significance of Expression of TGF- in Pulmonary Metastasis in Non-small Cell Lung Cancer Tissues

Significance of Expression of TGF- in Pulmonary Metastasis in Non-small Cell Lung Cancer Tissues Originl Article Significnce of Expression of in Pulmonry Metstsis in Non-smll Cell Lung Cncer Tissues Hisshi Sji, Hruhiko Nkmur, Idiris Awut, Norihito Kwski, Msru Hgiwr, Akihiko Ogt, Mkoto Hosk, Tkmoto

More information

Food Chemistry 138 (2013) Contents lists available at SciVerse ScienceDirect. Food Chemistry

Food Chemistry 138 (2013) Contents lists available at SciVerse ScienceDirect. Food Chemistry Food Chemistry 38 (3) 9 5 Contents lists vilble t SciVerse ScienceDirect Food Chemistry journl homepge: www.elsevier.com/locte/foodchem Anlyticl Methods Investigtion of isotope dilution mss spectrometric

More information

Rates of weight change for black and white Americans over a twenty year period

Rates of weight change for black and white Americans over a twenty year period Interntionl Journl of Obesity (2003) 27, 498 504 & 2003 Nture Publishing Group All rights reserved 0307-0565/03 $25.00 www.nture.com/ijo PAPER Rtes of weight chnge for blck nd white Americns over twenty

More information

Effects of protein variation on starch cystallinity and bread staling

Effects of protein variation on starch cystallinity and bread staling 2011 Interntionl Conference on Food Engineering nd Biotechnology IPCBEE vol.9 (2011) (2011)IACSIT Press, Singpoore Effects of protein vrition on strch cystllinity nd red stling M. Slehifr 1 ABSTRACT. Three

More information

2. Hubs and authorities, a more detailed evaluation of the importance of Web pages using a variant of

2. Hubs and authorities, a more detailed evaluation of the importance of Web pages using a variant of 5 Web Serch Outline: 1. Pge rnk, for discovering the most ëimportnt" pges on the Web, s used in Google. 2. Hubs nd uthorities, more detiled evlution of the importnce of Web pges using vrint of the eigenvector

More information

Invasive Pneumococcal Disease Quarterly Report. July September 2017

Invasive Pneumococcal Disease Quarterly Report. July September 2017 Invsive Pneumococcl Disese Qurterly Report July September 2017 Prepred s prt of Ministry of Helth contrct for scientific services by Rebekh Roos Helen Heffernn October 2017 Acknowledgements This report

More information

Effect of Psyllium Husk on Physical, Nutritional, Sensory, and Staling Properties of Dietary Prebiotic Sponge Cake

Effect of Psyllium Husk on Physical, Nutritional, Sensory, and Staling Properties of Dietary Prebiotic Sponge Cake Food Technology nd Economy, Engineering nd Physicl Properties Czech J. Food Sci., 34, 2016 (6): 34 40 Effect of Psyllium Husk on Physicl, Nutritionl, Sensory, nd Stling Properties of Dietry Prebiotic Sponge

More information

3/10/ Energy metabolism o How to best supply energy to the pig o How the pig uses energy for growth

3/10/ Energy metabolism o How to best supply energy to the pig o How the pig uses energy for growth Keeping Control of Feed Costs in n Uncertin Mrket Presented To: Iow Pork Producers Assocition Regionl Meetings Februry, 2009 John F. Ptience Iow Stte University Ames, IA Outline Wht s new in swine nutrition

More information