scholarly journals Legumes as basic ingredient in the production of Dairy‐Free Cheese Alternatives: A Review

2021 ◽  
Author(s):  
Marina Mefleh ◽  
Antonella Pasqualone ◽  
Francesco Caponio ◽  
Michele Faccia
Keyword(s):  
Basic Ingredient

Innovation of Natural Preservation of Mackerel (Rastrelliger kanagurta) Using Coconut Coconut Ashes with Drying Time Variations on Hedonics

2020 ◽  
Vol 2 (2) ◽  
Author(s):  
Rika Agustina ◽  
Rita Sunartaty ◽  
Teuku Makmur
Keyword(s):  
Research Design ◽  
Block Design ◽  
Drying Time ◽  
Basic Ingredient ◽  
Randomized Block Design ◽  
Salt Substitute ◽  
Long Time ◽  
Time Variations ◽  
Rastrelliger Kanagurta

Coconut frond ash is one of the wastes from coconut trees which has not been maximally utilized. Coconut frond ash contains MgCl2 and KCl so that it can be used as a salt substitute in the process of preserving fish. In this study coconut frond ash was used as a basic ingredient for making dried mackerel with a long time of drying to storage. The purpose of this study was to determine the effect of drying time on mackerel storage. The research design used was a Randomized Block Design (RCBD) with 2 factors studied. The first factor is the drying time consists of 3 levels, namely P1 = 3 days, P2 = 4 days, P3 = 5 days. The second factor is storage which consists of 3 levels, namely S1 = 30 days, S2 = 60 days, S3 = 90 days. Each treatment was repeated 2 times to obtain 18 experimental units to observed hedonic tests. From the results of the study it can be stated that the treatment has a very significant effect (P≥0.01) on the hedonic test which includes (color, aroma, taste and texture).

scholarly journals Organizational Business Interest as Organizational Request

2012 ◽  
Vol 1 (3) ◽  
pp. 509
Author(s):  
Nasser Fegh-hi Farahmand
Keyword(s):  
Competitive Advantage ◽  
Organizational Performance ◽  
Organizational Practices ◽  
Basic Ingredient ◽  
Start Up ◽  
Making A Difference ◽  
Business Interest ◽  
Or Organization

Making a difference in organization or creating the very best product or service on themarket or simply doing something loves to do. Furthermore, it seems that the emphasis onorganizational empowerment as structure, and systems has not yielded the desired results assome of the companies where these variables have been changed, after sometime, wentback to experiencing declining performance. It is therefore obvious that more researchneeds to be done to identify characteristics that enhance organizational performance.Implementing good environmental and organizational practices is good organizationalbusiness it can give a competitive advantage. This article attempts to explain theorganizational business interest by patterns of thinking. Organizations use organizationalresources as the basic ingredient for all that is required for their operations. They aretherefore eager to maintain and improve the quantity of expendable organizationalresources by not only resources utilization, but by also identifying, nurturing andmaintaining characteristics that promote organizational performance. The key toorganization success is having a organizational business interest in place. Whetherorganization is about to launch a start-up or organization have been in organizationalbusiness for years, organizational business' direction is guided by your organizationalbusiness interest. In spite of this general awareness, such long-term organizational business,strategic-level interest of organizational business has been lacking in most organizations.

scholarly journals The Rhetorical State of Alert before the Iraq War 2003

2006 ◽  
Vol 27 (1) ◽  
pp. 45-62 ◽  
Author(s):  
Brigitte Mral
Keyword(s):  
Public Opinion ◽  
Iraq War ◽  
Humanitarian Intervention ◽  
Basic Ingredient ◽  
Democratic Societies ◽  
The Military

Abstract Initiating an attack on another country is always a questionable venture, whether one chooses to call it war or prefers euphemisms such as conflict, incident, action or peacecreating measures. This study examines how the arguments were developed prior to the military actions in Iraq 2003. The events have been presented in vague and often distorted value terms and metaphors where war becomes peace, attacks becomes ‘pre-emptive defence’, military invasion becomes ‘change of regime’, occupation becomes ‘humanitarian intervention’.This study provides a diachronic survey of the chain of events from rhetorical perspectives, as well as a synchronic analysis of recurring rhetorical themes - especially of vague concepts and metaphors. Manipulation and lies has of course always been a basic ingredient of warfare. The question is what approach democratic societies should take in relation to self-evidently deceptive influencing of public opinion; to manipulative rhetoric and destructive propaganda.

Red Dragon Fruit Powder as a Basic Ingredient for Functional Foods Rich in Bioactive Compounds, Nutritional Substances and Antioxidants

2017 ◽  
Vol 16 (9) ◽  
pp. 714-718 ◽  
Author(s):  
Tonny C. Maigoda ◽  
Darwis . ◽  
Ahmad Rizal ◽  
Emy Yuliantini ◽  
Kamsiah . ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Functional Foods ◽  
Basic Ingredient ◽  
Dragon Fruit ◽  
Fruit Powder

Basic ingredient proportions of biscuit doughs

1971 ◽  
pp. 127-147
Author(s):  
Peter R. Whiteley
Keyword(s):  
Basic Ingredient

scholarly journals RESEARCH...THE BASIC INGREDIENT at ARGUS

1960 ◽  
Vol 38 (39) ◽  
pp. 9
Keyword(s):  
Basic Ingredient

THE EMC EFFECT AND THE PAULI EXCLUSION PRINCIPLE

1988 ◽  
Vol 03 (11) ◽  
pp. 1091-1097
Author(s):  
M. BOUVY ◽  
J. PESTIEAU
Keyword(s):  
Pauli Exclusion Principle ◽  
Exclusion Principle ◽  
Heavy Nuclei ◽  
Basic Ingredient ◽  
Emc Effect

We propose that the Pauli exclusion principle applied to nucleons and quarks in heavy nuclei, be the basic ingredient necessary to understand the EMC effect in deep inelastic leptoproduction from heavy nuclei.

The Origin of Balloon Framing

1981 ◽  
Vol 40 (4) ◽  
pp. 311-319 ◽  
Author(s):  
Paul E. Sprague
Keyword(s):  
Technological Innovation ◽  
Rapid Growth ◽  
The West ◽  
Wooden Frame ◽  
Basic Ingredient ◽  
Early Issue ◽  
Chicago River ◽  
Frame Construction ◽  
First Time ◽  
The Village

Modern interest in the balloon frame dates from 1941 when Siegfried Giedion identified the inventor of this important technological innovation in wooden construction as George Snow of Chicago. According to Giedion, Snow used the technique for the first time in 1833 to build St. Mary's Church in Chicago. Walker Field, writing in an early issue of the SAH Journal corrected Giedion's assertion by proving that if St. Mary's Church possessed the first balloon frame, then its inventor had to be the builder of that church, a carpenter named Augustine Taylor. Here we are able to verify that indeed it was George Snow who originated balloon framing, but in 1832, not 1833, and in the erection of a building that was not a church, but a warehouse. Further investigations have revealed the probable location of Snow's warehouse on the bank of the Chicago River near its mouth, and have provided plausible explanations as to why Snow built in so revolutionary a way in so primitive a place as the village of Chicago-viz., the sudden and rapid growth of Chicago, the lack of large timbers and the services of skilled carpenters needed for ordinary frame construction, and the availability of scantling and nails. From this modest experiment in building evolved a system of wooden construction that not only made possible the rapid settlement of the treeless regions of the West, but which still serves in modified form as the basic ingredient of contemporary wooden frame construction.

scholarly journals Use of essential oils and vacuum packaging as a way to extend shelf life of burgers from surimi

2019 ◽  
pp. 301-310
Author(s):  
Azadeh Rashidimehr ◽  
Ali Fazlara ◽  
Mehdi Zarei ◽  
Mehdi Pourmehdi ◽  
Mohammad Noshad
Keyword(s):  
Synergistic Effect ◽  
Essential Oils ◽  
Shelf Life ◽  
Antioxidant Properties ◽  
Vacuum Packaging ◽  
Chicken Meat ◽  
The Novel ◽  
Natural Preservative ◽  
Basic Ingredient ◽  
Microbiological Characteristics

Essential oils are known to be a natural preservative due to their antimicrobial and antioxidant properties. The aim of this study was to evaluate an effect of thyme and cumin essential oils (EOs) in combination with air packaging and vacuum packaging on the shelf life of burgers from surimi and chicken meat. The study was conducted at 2°C for 27 days. We tested four groups of samples: (a) burgers in air package, (b) burgers with cumin and thyme EOs in air packaging, (c) burgers in vacuum packaging, and (d) burgers with cumin and thyme EOs in vacuum packaging. The greatest effect (P < 0.001) on the chemical and microbiological characteristics of the novel burgers displayed burgers with EOs of thyme and cumin packaged under vacuum. It can be explained by synergistic effect, which made it possible to extend the shelf life of the burgers. These results allowed us to suggest that surimi could be used as a basic ingredient in burgers production.

scholarly journals Water Scrubbing for Removal of CO2 (Carbon Dioxide) and H2S (Hydrogen Sulfide) in Biogas from Manure

KnE Energy ◽  
2015 ◽  
Vol 2 (2) ◽  
pp. 126 ◽  
Author(s):  
Mufidatul Islamiyah ◽  
Totok Soehartanto ◽  
Ridho Hantoro ◽  
Arif Abdurrahman
Keyword(s):  
Carbon Dioxide ◽  
Hydrogen Sulfide ◽  
Natural Gas ◽  
Animal Health ◽  
Environmentally Friendly ◽  
Purification Process ◽  
Basic Ingredient ◽  
Biogas Purification

<p>Purifying biogas from CO2 (carbon dioxide) and H2S (hydrogen sulfide) needs to be done to improve the quality of the biogas in the fuel. The presence of H2S in biogas can cause corrosive to the equipment, in addition to this, H2S is also dangerous for human and animal health. CO2 contained in Biogas is also an impurity that can cause corrosive beside H2S so the contained in biogas is also an impurity that can cause corrosive, so the purification process needs to be done in order to qualify biogas as natural gas which environmentally friendly and safe for health. The basic ingredient of biogas purification using water scrubbers base ingredients are water, which flowed pressurized biogas purification column from the bottom, of the column in order to reduce CO2 and H2S gases. The result of purification by using this method was that the levels of H2S in biogas reduced by 32.8 % while the CO2 content decreased by 21.2 %. It can be concluded that the H2S gas more soluble in the water compared with CO2, as H2S gas has higher efficiency removal from CO2. </p><p><strong>Keywords</strong>: biogas; carbon dioxide; hydrogen sulfide, waters scrubber</p>

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