Comparison of ultra high pressure homogenization and conventional thermal treatments on the microbiological, physical and chemical quality of soymilk

LWT ◽  
2012 ◽  
Vol 46 (1) ◽  
pp. 42-48 ◽  
Author(s):  
Fábio H. Poliseli-Scopel ◽  
Manuela Hernández-Herrero ◽  
Buenaventura Guamis ◽  
Victoria Ferragut
Keyword(s):  
High Pressure ◽  
Thermal Treatments ◽  
High Pressure Homogenization ◽  
Chemical Quality ◽  
Ultra High Pressure ◽  
Physical And Chemical Quality ◽  
Physical And Chemical

scholarly journals Effect of Turmeric Powder Supplementation to The Age of Sexual Maturity, Physical, and Chemical Quality of The First Japanese Quail’s (Coturnix japonica) Egg

2016 ◽  
Vol 8 (1) ◽  
pp. 18 ◽  
Author(s):  
Tyas Rini Saraswati ◽  
Silvana Tana
Keyword(s):  
Vitamin A ◽  
Feed Intake ◽  
Sexual Maturity ◽  
Biology Education ◽  
Coturnix Japonica ◽  
Chemical Quality ◽  
Physical And Chemical Quality ◽  
Egg Shell ◽  
Physical And Chemical

<p>The experiment was conducted to determine the effect of turmeric powder supplementation to the age of sexual maturity, physical, and chemical quality of the first Japanese quail’s (Coturnix japonica) egg. Forty five quails were assigned into a completely randomized design with three treatments (levels of turmeric powder, i.e., 0; 54; and 108 mg/quail/day) and each treatment used 15 quails. Turmeric powder supplementation was conducted before sexual maturity. Feed and drinking water provided ad libitum. Observed egg is an egg that was first produced. Parameters measured were the age of sexual maturity, feed intake, body weight, physical qualities which include: weight of egg, long axis, short axis, weight and thickness of shell, yolk index, Haugh unit, egg shell index. Whereas the observed chemical quality were cholesterol, HDL, LDL, protein, vitamin B12, vitamin A in eggs and egg shell calcium levels. The results showed that administration of turmeric powder can accelerate the age of maturity, increasing the levels of protein, HDL, vitamin A and B12 in eggs, decreasing the cholesterol and LDL content in eggs, but did not affect feed intake, physical quality of eggs and egg shell calcium levels. Based on the results of this study, it can be concluded that supplementation of turmeric powder improve the chemical quality of Japanese quail eggs (Coturnix japonica), so it is good for the development of quail embryos as well as for consumption.</p><p><strong>How to Cite</strong></p><p>Saraswati, T. R., &amp; Tana, S. (2016). Effect of Turmeric Powder Supplementation To The Age of Sexual Maturity, Physical, and Chemical Quality of The First Japanese Quail’s (Coturnix japonica) Egg. <em>Biosaintifika: Journal of Biology &amp; Biology Education</em>, 8(1), 18-24.</p>

scholarly journals The Effect of Various Additive Materials on Physical Quality and Silase Chemical Rice Chemistry (Zea mays.L)

2020 ◽  
Vol 19 (2) ◽  
pp. 6
Author(s):  
Marselinus Banu ◽  
Hery Supratman ◽  
Yuli Astuti Hidayati
Keyword(s):  
Quality Data ◽  
Chemical Quality ◽  
Corn Straw ◽  
Cassava Flour ◽  
Physical Quality ◽  
Randomized Design ◽  
Physical And Chemical Quality ◽  
Additive Materials ◽  
Physical And Chemical

Purpose of this study was to determine the extent from the influence of various additives on the physical and chemical quality of silage of corn straw (Zea mays. L). This study was carried out using the experimental method and Completely Randomized Design (CRD) with 4 treatments consisting of P0: corn straw silage without additives, P1: corn straw silage + 0.5% Heryaki powder, P2: corn straw silage + 5% cassava flour and P3: corn straw silage + 5% sago flour and 5 replications. Data on physical quality (odor, color and texture) were analyzed descriptively while chemical quality data (pH and ammonia were analyzed using ANOVA variance, followed by Duncan's Multiple Distance Test. Giving additives of Heryaki powder, cassava flour and sago flour showed good results on the physical quality of corn straw silage (sour smell, brownish green and texture does not clot) and has a significant effect on honey and ammonia.

scholarly journals Physical and Chemical Quality Profile of Lamb Meat Which Was Swamp Buffalo’s Rumen Liquid Based Fodder-Fed

2019 ◽  
Vol 11 (5) ◽  
pp. 547
Author(s):  
Tintin Rostini ◽  
Danang Biyatmoko ◽  
Irwan Zakir ◽  
Arief Hidayatullah
Keyword(s):  
Chemical Quality ◽  
Lamb Meat ◽  
Test Study ◽  
Randomized Design ◽  
Quality Profile ◽  
Study Results ◽  
Swamp Buffalo ◽  
Physical And Chemical Quality ◽  
Physical And Chemical

This study aims to know the effect of swamp buffalo&rsquo;s rumen liquid based fodder toward physical and chemical quality of lamb meat. This study used 12 male Kacang goats at age of 10-12 months with weight around 12&plusmn;1.2 kg. Method used in this study was Completely Randomized Design with 4 treatments repeated for 3 times until it reached 12 units of trials. The treatments consist of: (PS), regular fodder given by breeder (PFCK1) 25% rumen liquid based fodder + 75% PS. (PFCK2), 50% rumen liquid based fodder + 50% PS. (PFCK3) 75% rumen liquid based fodder + 25% PS. Data was statistically analyzed by using variance analysis. Difference between treatments was tested by using Duncan&rsquo;s New Multiple Range Test. Study results showed that the usage of rumen liquid based fodder of 75% increased protein and lamb fat content (P &lt; 0.05), the lamb meat was physically more tender (P &lt; 0.05). The conclusion is swamp buffalo&rsquo;s rumen liquid could be used to enhance lamb meat quality.

scholarly journals Evaluation of physical and chemical quality of groundwater in the villages of Qom province and zoning them by GIS

2016 ◽  
Vol 3 (3) ◽  
pp. 165-172
Author(s):  
Ahmadreza Yari ◽  
Hossein Jafari Mansoorian ◽  
Gharib Majidi ◽  
Ghazal Yazdanpanah ◽  
Ali Sayfouri
Keyword(s):  
Chemical Quality ◽  
Physical And Chemical Quality ◽  
Physical And Chemical

Effects of Vacuum Pre-Cooling on Quality of Mushroom after Cooling and Storage

2013 ◽  
Vol 699 ◽  
pp. 189-193 ◽  
Author(s):  
S.Y. He ◽  
Y.Q. Yu ◽  
G.C. Zhang ◽  
Q.R. Yang
Keyword(s):  
Membrane Permeability ◽  
Polyphenol Oxidase ◽  
Quality Characteristics ◽  
Chemical Quality ◽  
Cooling Process ◽  
Vacuum Cooling ◽  
Physical And Chemical Quality ◽  
Physical And Chemical ◽  
And Storage

Experiments were conducted to determine if vacuum cooling has an effect on the physical and chemical quality characteristics of mushroom after cooling and storage. Pressure, temperature and mass variations of mushroom were obtained during vacuum cooling. The pressure was decreased from 10000 Pa to 600 Pa within 4 min and then maintained it until the end of vacuum cooling process. Accordingly the temperature of mushroom dropped from initial 25.1 °C to 2.4 °C within 25 min, and the mass loss was 5.3%. Subsequently, vacuum cooled mushroom were stored at 1±0.5°C. and 85-95% of relative humidity for 2 weeks. The effects of vacuum cooling on the color, firmness, polyphenol oxidase and membrane permeability of mushroom after cooling and storage were determined. The results showed that vacuum cooling significantly reduced the polyphenol oxidase and membrane permeability.

Physical and chemical quality of ostrich eggs during the laying season

2003 ◽  
Vol 44 (3) ◽  
pp. 386-390 ◽  
Author(s):  
C. Di Meo ◽  
G. Stanco ◽  
M.I. Cutrignelli ◽  
S. Castaldo ◽  
A. Nizza
Keyword(s):  
Chemical Quality ◽  
Physical And Chemical Quality ◽  
Physical And Chemical
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