scholarly journals Influence of Seed Processing and Storage on Seed Quality of Soybean Var. DSb-21

2019 ◽  
Vol 8 (01) ◽  
pp. 1684-1694
Author(s):  
Vish wanath ◽  
Ravi Hunje ◽  
R. Gurumurthy ◽  
M.V. Manjunatha
Keyword(s):  
Seed Quality ◽  
Seed Processing ◽  
Processing And Storage ◽  
And Storage

scholarly journals Quality of soybean seeds with high mechanical damage index after processing and storage

2016 ◽  
Vol 20 (11) ◽  
pp. 1025-1030 ◽  
Author(s):  
José M. G. Neve ◽  
João A. Oliveira ◽  
Humberto P. da Silva ◽  
Rodrigo de G. E. Reis ◽  
Jacson Zuchi ◽  
...  
Keyword(s):  
Seed Quality ◽  
Damage Index ◽  
Mechanical Damage ◽  
Soybean Seed ◽  
Soybean Seeds ◽  
Before And After ◽  
Processing And Storage ◽  
High Level ◽  
And Storage

ABSTRACT This study aimed to evaluate the quality of soybean seeds with high level of mechanical damages from different processing stages and stored with and without fungicide treatment. Collections of seed samples were performed during the processing at the following points: hopper, pre-cleaning, dryer, cleaning, spiral, sieve-classifier and the gravity table. The experimental design was completely randomized in a 9 x 2 factorial scheme, with 9 collection points and two seed treatments, in four replicates. The seeds were then evaluated immediately after processing and after six months of storage. The processing progressively improved the attributes of soybean seed quality throughout the different stages in which the gravity table plays an important role in the improvement of the physiological and sanitary quality of the lot, favoring the storage potential and vigor of the seeds. The treatment of the seeds with fungicides is effective in controlling fungi before and after storage. The storage of soybean seeds with high level of mechanical damage markedly increases their deterioration.

scholarly journals Effect of Herbal Addition on the Microbiological, Oxidative Stability and Sensory Quality of Minced Poultry Meat

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1537
Author(s):  
Danuta Jaworska ◽  
Elżbieta Rosiak ◽  
Eliza Kostyra ◽  
Katarzyna Jaszczyk ◽  
Monika Wroniszewska ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Sensory Quality ◽  
Meat Products ◽  
Black Pepper ◽  
Poultry Meat ◽  
Piper Nigrum ◽  
Thymus Vulgaris ◽  
Processing And Storage ◽  
And Storage

The study aimed to assess the effect of herbal additions with antioxidant properties (pepper, thyme and oregano) on the microbiological and oxidative stability as well as the sensory quality of minced poultry meat. Meatballs treatments without additives and treatments with the addition of three types of spices in two forms—dry spices and industrial extracts were examined. Popular seasoning additives of oregano (Origanum vulgare), thyme (Thymus vulgaris) and black pepper (Piper nigrum) at 0.3% of dry herbal or 0.003% as industrial extract were added to minced meat. The microbiological, chemical and sensory tests were performed at specified times and storage temperature. Based on the studied criteria, products maintained constant and adequate quality by up to 10 days while stored in 4 °C. In the case of all tested samples, the overall sensory quality began to deteriorate after 10 days of storage. The preservative role of herbs and extracts in meat products during processing and storage was observed. Oregano and black pepper in both forms maintained good microbial quality and showed their inhibitory effects on the growth of psychrotrophic bacteria. It was observed that dried herbs revealed a stronger antioxidant effect than additives in the form of extracts. The studied dried herbs played an antioxidant, antimicrobial and preservative role in meat products during processing and storage.

scholarly journals An Investigation of Moroccan Vinegars: Their Physicochemical Properties and Antioxidant and Antibacterial Activities

2021 ◽  
Vol 2021 ◽  
pp. 1-8
Author(s):  
Driss Ousaaid ◽  
Hamada Imtara ◽  
Hassan Laaroussi ◽  
Badiaa Lyoussi ◽  
Ilham Elarabi
Keyword(s):  
Physicochemical Properties ◽  
Bioactive Compounds ◽  
Antibacterial Activities ◽  
Storage Conditions ◽  
Production Methods ◽  
Maximum Value ◽  
Processing And Storage ◽  
And Storage ◽  
Excellent Source

Vinegar is a natural product rich in bioactive compounds such as phenols, flavonoids, and organic acids. Several factors affect the quality of vinegars such as apple origin, environmental conditions, production methods, processing, and storage conditions. We investigated the quality of apple vinegars as well as their physicochemical properties and the antioxidant and antibacterial activities of vinegars collected from different areas in Morocco. For physicochemical properties, the outcomes showed the following values: pH (3.18–3.83), electrical conductivity (2.11–2.90), acidity (0.24–5.6), Brix (3.25–6), and density (1.0123–1.0233). The polyphenols content of samples was 68.91 mg AG/100 mL in sample S6 as the minimum value and 147.54 mg AG/100 mL in sample S2 as the maximum value. The best ability to scavenge the DPPH radical was observed in sample S3 (IC50 = 0.45 ± 0.013 µL/mL). Sample S2 showed moderate antibacterial effect against microorganisms tested with MICs ranging from 0.78 µL/mL to 1.125 µL/mL and with a diameter of inhibition ranging from 15.65 mm to 27.65 mm. In addition, a strong correlation was observed between the antibacterial activity of vinegars and physicochemical parameters (pH and total acidity). These outcomes have shown that our vinegar samples are an excellent source of bioactive compounds with potent antioxidant and antibacterial potentials.

scholarly journals A Hyperconnected Smart City Framework

2020 ◽  
Vol 24 ◽  
Author(s):  
Naureen Naqvi ◽  
Sabih Ur Rehman ◽  
Zahidul Islam
Keyword(s):  
Smart City ◽  
Smart Cities ◽  
Security And Privacy ◽  
Directed Network ◽  
Web Based ◽  
Sustainable Environment ◽  
Processing And Storage ◽  
The Impact ◽  
And Storage

Recent technological advancements have given rise to the concept of hyper-connected smart cities being adopted around the world. These cities aspire to achieve better outcomes for citizens by improving the quality of service delivery, information sharing, and creating a sustainable environment. A smart city comprises of a network of interconnected devices also known as IoT (Internet of Things), which captures data and transmits it to a platform for analysis. This data covers a variety of information produced in large volumes also known as Big Data. From data capture to processing and storage, there are several stages where a breach in security and privacy could result in catastrophic impacts. Presently there is a gap in the centralization of knowledge to implement smart city services with a secure architecture. To bridge this gap, we present a framework that highlights challenges within the smart city applications and synthesizes the techniques feasible to solve them. Additionally, we analyze the impact of a potential breach on smart city applications and state-of-the-art architectures available. Furthermore, we identify the stakeholders who may have an interest in learning about the relationships between the significant aspects of a smart city. We demonstrate these relationships through force-directed network diagrams. They will help raise the awareness amongst the stakeholders for planning the development of a smart city. To complement our framework, we designed web-based interactive resources that are available from http://ausdigitech.com/smartcity/.

scholarly journals Natural Antioxidants from Seeds and Their Application in Meat Products

Antioxidants ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 815 ◽  
Author(s):  
Paulo E. S. Munekata ◽  
Beatriz Gullón ◽  
Mirian Pateiro ◽  
Igor Tomasevic ◽  
Ruben Domínguez ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Food Industry ◽  
Meat Products ◽  
Natural Antioxidants ◽  
Synthetic Antioxidants ◽  
Oxidative Reactions ◽  
Health Related ◽  
Processing And Storage ◽  
And Storage

The use of synthetic antioxidants in the food industry has raised important questions about the effects of prolonged consumption on human health. On top of that, the consumption of meat products has been changing due to the awareness generated by health-related organizations. In this sense, exploring strategies to develop and produce healthier meat products has become a paramount concern. Several studies explored the composition of several seeds to characterize and explore the compounds with antioxidant activity, which are mainly composed of polyphenols. The use of antioxidant extracts in meat products has shown important results to delay the oxidative reactions in meat products derived from the processing and storage of meat products. Moreover, these extracts can also replace synthetic antioxidants and preserve the quality of meat products. Therefore, the aims of this review are first, to present the sources and compounds with antioxidant activity in seeds, and second, to discuss their protective effect against oxidative reactions in meat products.

scholarly journals Preanalytical Variables in Coagulation Testing: Setting the Stage for Accurate Results

2019 ◽  
Vol 45 (05) ◽  
pp. 433-448 ◽  
Author(s):  
Robert C. Gosselin ◽  
Richard A. Marlar
Keyword(s):  
Laboratory Practice ◽  
Coagulation Assays ◽  
Practice Recommendations ◽  
Specimen Collection ◽  
Coagulation Testing ◽  
Specimen Processing ◽  
Processing And Storage ◽  
And Storage ◽  
Routine Coagulation

AbstractMany preanalytical variables may affect the results of routine coagulation assays. While advances in laboratory instrumentation have partially addressed the laboratory's ability to recognize some of these variables, there remains an increased reliance on laboratory personnel to recognize the three potential areas where coagulation testing preanalytical issues may arise: (1) specimen collection (including patient selection), (2) specimen transportation and stability, and (3) specimen processing and storage. The purpose of this article is to identify the preanalytical variables associated with coagulation-related testing and provide laboratory practice recommendations in an effort to improve the quality of coagulation testing and accuracy of result reporting.

EFFECT OF PROCESSING AND STORAGE ON THE QUALITY OF GELOSE FROM IRISH MOSS (CHONDRUS CRISPUS)

1948 ◽  
Vol 26f (3) ◽  
pp. 160-167
Author(s):  
D. MacDougall
Keyword(s):  
Relative Humidity ◽  
Moisture Content ◽  
East Coast ◽  
Storage Temperature ◽  
Chondrus Crispus ◽  
Irish Moss ◽  
Optimum Ph ◽  
Processing And Storage ◽  
And Storage

Irish moss (Chondrus crispus) from Canada's east coast was used to study possible improvements in the production and storage of gelose. The optimum pH for the extraction of gelose from Irish moss was between 6 and 7. Fine leaf particles, which prevent rapid filtration, were readily removed by supercentrifuging. Comparison of drum drying and drying from the frozen state showed that the former caused a marked lowering of viscosity but had little effect on suspending power or jelly strength. The logarithm of the viscosity determined by means of a MacMichael viscosimeter was related directly to the concentration; therefore, viscosity measurements can be corrected for the moisture content of the samples. The effect of storage temperature on deterioration was greater than the effect of relative humidity. Samples stored at 0° and 40° F. for 12 weeks showed no significant changes in viscosity or suspending power, whereas those stored at 80° and 120° F. deteriorated very rapidly. Material was vacuum ice-dried to 2% moisture without damage but the quality decreased when the extracts were stored at high temperatures.

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