scholarly journals Extraction, rheological and textural analyses and grading of pectin from stem pith of banana

2021 ◽  
Vol 10 (1) ◽  
pp. 124-135
Author(s):  
Rajendran Neravathu Sivan ◽  
Balakrishnan Saraswathy Harikumaran Thampi
Keyword(s):  
2018 ◽  
Vol 115 (51) ◽  
pp. 12938-12943 ◽  
Author(s):  
Sarah P. Slotznick ◽  
Nicholas L. Swanson-Hysell ◽  
Erik A. Sperling

Terrestrial environments have been suggested as an oxic haven for eukaryotic life and diversification during portions of the Proterozoic Eon when the ocean was dominantly anoxic. However, iron speciation and Fe/Al data from the ca. 1.1-billion-year-old Nonesuch Formation, deposited in a large lake and bearing a diverse assemblage of early eukaryotes, are interpreted to indicate persistently anoxic conditions. To shed light on these distinct hypotheses, we analyzed two drill cores spanning the transgression into the lake and its subsequent shallowing. While the proportion of highly reactive to total iron (FeHR/FeT) is consistent through the sediments and typically in the range taken to be equivocal between anoxic and oxic conditions, magnetic experiments and petrographic data reveal that iron exists in three distinct mineral assemblages resulting from an oxycline. In the deepest waters, reductive dissolution of iron oxides records an anoxic environment. However, the remainder of the sedimentary succession has iron oxide assemblages indicative of an oxygenated environment. At intermediate water depths, a mixed-phase facies with hematite and magnetite indicates low oxygen conditions. In the shallowest waters of the lake, nearly every iron oxide has been oxidized to its most oxidized form, hematite. Combining magnetics and textural analyses results in a more nuanced understanding of ambiguous geochemical signals and indicates that for much of its temporal duration, and throughout much of its water column, there was oxygen in the waters of Paleolake Nonesuch.


Author(s):  
Erhan Sulejmani ◽  
Mersel Demiri

Four types of ice creams were manufactured using stevia (S), milk powder (PP), emulsifier (PS) and UHT whole milk (C), and were investigated for physical, chemical and sensory characteristics. The pH values of ice cream samples ranged from 5.82 to 6.62. The hardness values from textural analyses was around 3.40 and 598.61 N. The highest overrun ratio (29.27 %) was found in PP ice cream during the first week of storage. The substitution of sucrose by stevia powder led to a significant elevation of the hardness of ice cream.


2013 ◽  
Vol 106 ◽  
pp. 429-445 ◽  
Author(s):  
A.L. Fagan ◽  
C.R. Neal ◽  
A. Simonetti ◽  
P.H. Donohue ◽  
K.M. O’Sullivan

2013 ◽  
Vol 166 (4) ◽  
pp. 1119-1142 ◽  
Author(s):  
Dominique Tanner ◽  
Richard W. Henley ◽  
John A. Mavrogenes ◽  
Peter Holden

2016 ◽  
Vol 62 (1) ◽  
pp. 111-120 ◽  
Author(s):  
Olivier Bignon-lau ◽  
Natacha Catz ◽  
Emilie Berlioz ◽  
Vebjørn Veiberg ◽  
Olav Strand ◽  
...  

2005 ◽  
Vol 21 (12) ◽  
pp. 1444-1449 ◽  
Author(s):  
P. Yang ◽  
C. M. Li ◽  
D. M. Liu ◽  
M. Hung ◽  
M. Li ◽  
...  

2005 ◽  
Vol 244 (1) ◽  
pp. 141-154 ◽  
Author(s):  
Olga Gómez Sichi ◽  
Philippe Blondel ◽  
Eulàlia Gràcia ◽  
Juan José Dañobeitia ◽  

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