scholarly journals Quality characteristics of infusion and health consequences: a comparative study between orthodox and CTC green teas

RSC Advances ◽  
2020 ◽  
Vol 10 (54) ◽  
pp. 32833-32842
Author(s):  
Himangshu Deka ◽  
Tupu Barman ◽  
Podma Pollov Sarmah ◽  
Arundhuti Devi ◽  
Pradip Tamuly ◽  
...  
Keyword(s):  
Comparative Study ◽  
Green Tea ◽  
Quality Parameters ◽  
Quality Characteristics ◽  
Climatic Conditions ◽  
Health Consequences ◽  
Processing Techniques ◽  
Sensory Profiles

This study compares the effects of two green tea processing techniques, viz. orthodox and CTC (curl, tear and crush) on the quality parameters and sensory profiles under the geographical and climatic conditions of Assam, India.

scholarly journals Modelling relationships between raw milk quality parameters and climatic conditions - the case study of a 3-years survey in Serbia

2020 ◽  
Vol 9 (2) ◽  
pp. 295-306
Author(s):  
Ilija Djekic ◽  
Jelena Miočionović ◽  
Marija Bojčevski ◽  
Nada Šmigić ◽  
Igor Tomašević
Keyword(s):  
Air Temperature ◽  
Agricultural Practices ◽  
Titratable Acidity ◽  
Raw Milk ◽  
Quality Parameters ◽  
Quality Characteristics ◽  
Climatic Conditions ◽  
Plate Count ◽  
Outdoor Air

This work examined the relationships between quality characteristics of raw milk and climatic conditions. Over a period of three years, a total of 5,065 samples were collected encompassing two types of farms. The quality characteristics analysed were titratable acidity (TA), total plate count (TPC) and somatic cells count (SCC). Climatic conditions were evaluated in respect to the outdoor air temperature, pressure, humidity and precipitation. Big farms showed a stronger correlation between TA and climatic conditions as opposed to SCC and climatic conditions. TPC was out of limit in big farms when the outdoor air temperature was higher than 19.8 °C (p<0.05) and during periods with accumulated precipitation over 4.2 mm (p>0.05). Small farms showed a stronger correlation between SCC and climatic conditions as opposed to TA. In these farms, occurrence of acidity out of limit was detected in less than 7.2% of samples. Samples with TA out of limit were observed when air temperature was higher than 18.4 °C (p<0.05) and accumulated precipitation was below 3.1 mm (p>0.05). These results can be used to improve good agricultural practices in respect to climatic conditions and size of farms.

scholarly journals Reduction of the Heterocyclic Amines in Grilled Beef Patties through the Combination of Thermal Food Processing Techniques without Destroying the Grilling Quality Characteristics

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1490
Author(s):  
Wei Wang ◽  
Lu Dong ◽  
Yan Zhang ◽  
Huaning Yu ◽  
Shuo Wang
Keyword(s):  
Microwave Heating ◽  
Food Processing ◽  
Thermal Processing ◽  
Superheated Steam ◽  
Quality Characteristics ◽  
Heterocyclic Amines ◽  
Thermal Processes ◽  
Beef Patties ◽  
Thermal Food Processing ◽  
Processing Techniques

In order to reduce the formation of heterocyclic amines in grilled beef patties without destroying their unique quality characteristics, the effects of different thermal processes, including charcoal grilling, infrared grilling, superheated steam roasting and microwave heating, on the production of heterocyclic amines in beef patties and grilling quality characteristics were systematically analyzed. The results showed that infrared grilling can significantly (p < 0.05) reduce the content of heterocyclic amines in grilled patties, and the combination of microwave heating or superheated steam roasting with infrared grilling could further reduce the content of heterocyclic amines, with a maximum reduction ratio of 44.48%. While subtle differences may exist in infrared grilled patties with/without superheated steam roasting or microwave heating, a slight change will not affect the overall quality characteristics of grilled patties. The combined thermal processing will not visually affect the color of the grilled patties. Correlation analysis and regression analysis showed that the reduction in heterocyclic amines caused by microwave heating and superheated steam roasting are related to the moisture content and lipid oxidation of grilled patties, respectively. Using combined thermal processes to reduce the formation of heterocyclic amines is advisable.

scholarly journals Comparative Study of PVDF Sheets and Their Sensitivity to Mechanical Vibrations: The Role of Dimensions, Molecular Weight, Stretching and Poling

Nanomaterials ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. 1637
Author(s):  
Miroslav Mrlík ◽  
Josef Osička ◽  
Martin Cvek ◽  
Markéta Ilčíková ◽  
Peter Srnec ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Comparative Study ◽  
Vinylidene Fluoride ◽  
Initial Thickness ◽  
Complementary Method ◽  
Β Phase ◽  
Vibration Sensing ◽  
Poly Vinylidene Fluoride ◽  
Processing Techniques ◽  
The Comparative Study

This paper is focused on the comparative study of the vibration sensing capabilities of poly(vinylidene fluoride) (PVDF) sheets. The main parameters such as molecular weight, initial sample thickness, stretching and poling were systematically applied, and their impact on sensing behavior was examined. The mechanical properties of prepared sheets were investigated via tensile testing on the samples with various initial thicknesses. The transformation of the α-phase to the electro-active β-phase was analyzed using FTIR after applying stretching and poling procedures as crucial post-processing techniques. As a complementary method, the XRD was applied, and it confirmed the crystallinity data resulting from the FTIR analysis. The highest degree of phase transformation was found in the PVDF sheet with a moderate molecular weight (Mw of 275 kDa) after being subjected to the highest axial elongation (500%); in this case, the β-phase content reached approximately 90%. Finally, the vibration sensing capability was systematically determined, and all the mentioned processing/molecular parameters were taken into consideration. The whole range of the elongations (from 50 to 500%) applied on the PVDF sheets with an Mw of 180 and 275 kDa and an initial thickness of 0.5 mm appeared to be sufficient for vibration sensing purposes, showing a d33 piezoelectric charge coefficient from 7 pC N−1 to 9.9 pC N−1. In terms of the d33, the PVDF sheets were suitable regardless of their Mw only after applying the elongation of 500%. Among all the investigated samples, those with an initial thickness of 1.0 mm did not seem to be suitable for vibration sensing purposes.

scholarly journals The Effect of Green Tea (Camellia sinensis) Leaf Powder on Growth Performance, Selected Hematological Indices, Carcass Characteristics and Meat Quality Parameters of Jumbo Quail

2021 ◽  
Vol 13 (13) ◽  
pp. 7080
Author(s):  
Steve Kgotlelelo Mahlake ◽  
Caven Mguvane Mnisi ◽  
Cornelia Lebopa ◽  
Cebisa Kumanda
Keyword(s):  
Meat Quality ◽  
Green Tea ◽  
Feed Intake ◽  
Live Weight ◽  
Quality Parameters ◽  
Normal Ranges ◽  
Wide Range ◽  
Leaf Powder ◽  
Zinc Bacitracin ◽  
Grower Diet

Green tea leaves contain a wide range of active bio-compounds that are essential for sustainable quail intensification; however, its feed value is not known for the Jumbo quail. Therefore, this study evaluated the effect of different levels of green tea leaf powder (GTLP) on physiological and meat quality parameters of the Jumbo quail. One-week-old chicks (n = 350; 56.1 ± 2.12 g live-weight) were evenly distributed to 35 replicate pens and reared on five experimental diets formulated as follows: a standard grower diet with zinc-bacitracin (PosCon), a standard grower diet without zinc-bacitracin (NegCon), and NegCon diet treated with 10 (GT10), 25 (GT25) and 50 g/kg (GT50) of GTLP. Weight gain linearly decreased in week 2 but increased in week 4, whereas feed conversion efficiency linearly declined in weeks 2 and 3 as GTLP levels increased. Overall feed intake, carcass yield, and caecum and colon weights showed a linear increase with GTLP levels. Hematological parameters fell within the normal ranges reported for healthy quail. The GT10 group showed larger liver weights than the PosCon and NegCon groups. It was concluded that dietary inclusion of GTLP enhances overall feed intake and carcass performance but not feed efficiency, hematological and meat quality parameters of Jumbo quail.

Meat quality and carcass characteristics of Norwegian dairy and Holstein-Friesian cattle

2007 ◽  
Vol 2007 ◽  
pp. 110-110
Author(s):  
R.M. Kirkland ◽  
D.C. Patterson ◽  
B.W. Moss ◽  
T.W.J. Keady ◽  
R.W.J. Steen
Keyword(s):  
Meat Quality ◽  
Production Systems ◽  
Carcass Characteristics ◽  
Quality Parameters ◽  
Quality Characteristics ◽  
Production Data ◽  
Dairy Traits ◽  
Holstein Friesian ◽  
Friesian Cattle ◽  
Norwegian Dairy

Any evaluation of breeds or production systems for beef must consider effects on production, carcass and meat quality characteristics. Holstein-Friesian (HF) cattle are bred for dairy traits only, while Norwegian dairy cattle (NOR) have been selected with some emphasis on beef characteristics. A comparison of production data from bulls of these two breeds has been presented previously (Kirkland et al., 2005). The objective of the present study was to evaluate specific carcass and meat quality parameters of HF and NOR bulls.

scholarly journals Quality Assessment of Raw Honey Issued from Eastern Romania

Agriculture ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 247
Author(s):  
Aida Albu ◽  
Cristina-Gabriela Radu-Rusu ◽  
Ioan Mircea Pop ◽  
Gabriela Frunza ◽  
Gherasim Nacu
Keyword(s):  
Electrical Conductivity ◽  
Refractive Index ◽  
Storage Conditions ◽  
Quality Parameters ◽  
Climatic Conditions ◽  
Ash Content ◽  
Botanical Origin ◽  
Free Acidity ◽  
Qualitative Level ◽  
Raw Honey

Romania is known among the main European honey producers, due to the variety of landforms as well as the diversity of the flora. Thirty-four honey samples of the acacia, linden and multifloral types, produced in eastern Romania and collected during 2013–2018, were physico-chemically analyzed using methods provided by the national and EU standards. The results of water-insoluble solids, color and refractive index were found to be 0.023–0.131%, 0.3–76.4 mm Pfund and 1.485–1.499, respectively. The moisture content ranged between 15.20% and 20.77%, solid substances content ranged between 79.23% and 84.80% and total soluble substances content ranged between 77.83 °Brix and 83.26 °Brix. The obtained values of specific gravity were from 1.414 to 1.450 g/cm3, pH ranged from 3.673 to 5.503 and free acidity ranged between 2.4 meq and 50 meq kg−1. The ash content and the electrical conductivity varied between 0.030 and 0.543% and 130 and 679 µS cm−1, respectively. Pearsonʹs correlation analysis showed an intense association of the ash content with electrical conductivity (r = 0.81). Our findings reveal the qualitative level of Romanian honey and the variation in quality parameters due to factors such as geographical region, climatic conditions, botanical origin and handling or storage conditions.

scholarly journals Quality Parameters, Volatile Composition, and Sensory Profiles of Highly Endangered Spanish Citrus Fruits

2018 ◽  
Vol 2018 ◽  
pp. 1-13 ◽  
Author(s):  
Marina Cano-Lamadrid ◽  
Leontina Lipan ◽  
Francisca Hernández ◽  
Juan José Martínez ◽  
Pilar Legua ◽  
...  
Keyword(s):  
Food Industry ◽  
Quality Parameters ◽  
Sensory Profile ◽  
Citrus Fruits ◽  
Citrus Species ◽  
Volatile Composition ◽  
Main Interest ◽  
Sweet Lime ◽  
Volatiles Compounds ◽  
Sensory Profiles

There is very little information available on the chemical composition and the quality attributes of the citrus species studied which are truly endangered in Spain. None of the fruits studied is available for commercial purposes, which is the main interest and novelty of this study. The aim of this work was to fully describe the morphology, volatile composition, and sensory profile of traditional citrus fruits: sour lime (SoLi), sweet lime (SwLi), and sweet lemon (SwLe), to have the information to convince farmers and growers to cultivate these fruits again. The predominant sugar was fructose while citric acid prevails in SoLi and SwLe. Regarding volatiles compounds, monoterpenes, monoterpenoids, and esters predominated in the juices, and these three families plus sesquiterpenes in the peels. The juice of SoLi presented the highest content of esters (14.8%), SwLi juice presented similar values of both monoterpenes and monoterpenoids (46.1 and 46.0%, resp.), and SwLe juice had the highest content of monoterpenes (72.2%). The results demonstrated the high potential of these citrus materials for the agrofood industry. Therefore, it will be possible to recover these vegetal materials at risk of disappearing for potential uses by the food industry and simultaneously help maintaining the biodiversity.

Comparative Study on the Quality Characteristics of Handmade and Machine Made Pashmina Shawls

2021 ◽  
pp. 1-9
Author(s):  
Asif H. Sofi ◽  
Mohammad Saalim Wani ◽  
Sheikh Rafeh Ahmad ◽  
Sarfaraz A. Wani
Keyword(s):  
Comparative Study ◽  
Quality Characteristics
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