Proximate analysis, expressible water(EP), water holding capacity (WHC), pH value, total acidity, free fatty acids (FFA), thiobarbituric acid values (TBA), and microbiological examination were determined in order to evaluate the effect of packaging materials and treatments in addition to spice extracts on the shelf life of buffalo meat product stored for nine months under frozen condition. The ...

Acid drainage is most common problem or associated with almost all mines containing sulphide deposits and coal containing high pyrite. Acid drainage is caused when rain water and or seepage from rock formation interact with sulphur bearing minerals. It produces water of high acidity with higher metal concentration. Acid drainage is most susceptible to dissolve heavy metals particularly Iron, Zi...

abstract effect of different concentrations of salicylic acid on postharvest life of kiwifruit (actinidia deliciosa) cultivar hayward at 0 ±.5 °c and 90-95% rh was studied. fruits were treated with salicylic acid (0, 1 and 2 mmol/l-1) and stored at 0±.5°c for 16 weeks. fruit quality attributes assessment including firmness, total acidity, soluble solid content, ascorbic acid, antioxidant activi...

Alleviation of subsoil acidity with lime or gypsum increases carbon (C) accumulation in deep layers by stimulating root growth and C nitrogen (N) inputs at depth. However, the effects these amendments combined N fertilization on soil CO2 emissions remain controversial. We evaluated superficial application N-fertilizer dynamics microbial use efficiency (MicCUE) samples taken from topsoil (0–10 c...

The study aimed on evaluating the feasibility of NIRS to predict sweetness and acidity of intact mango fruit in form of soluble solids content (SSC) and titratable acidity (TA) through calibration modeling. Diffuse reflectance spectra in NIR wavelength range of 1000 – 2500 nm were acquired for a total of 58 mango samples. PCR and PLSR were used to develop SCC or TA prediction models respectivel...

Functional foods containing probiotic bacteria (lactic acid bacteria and bifidobacteria) are getting popularity in the world, due to tremendous health benefits conferred by these bacteria. However, the total viable count of bacteria in the final product and the sensory attributes of the product are of higher importance for its consumer acceptability. In this study, flavored (strawberry, pineapp...

Different ethnic tribes follow unique indigenous method for preparation of rice beer using different starter cultures. Jou is a very popular homebrewed rice beer and an integral part of the socio-cultural life of the Boros. The physicochemical and biochemical properties of jou such as solid contents (0.306 ± 0.03), pH (4.21 ±0.04), carbohydrate (48 ±3.02 mg/ml), reducing sugar (3.47 ± 0.24 mg/m...