A highly significant effect (p<0.05) of storage period on physico-chemical characteristics and sensory parameters of Apricot fruit produced in Rawalakot areas of Azad Jammu and Kashmir was investigated at ambient temperature (Relative humidity 60-63% and temperature 28-30 C). The physicoo chemical characteristics such as weight loss, total soluble solids, titratable acidity, ascorbic acid and s...

Understanding consumer perception of the organoleptic qualities of a food product in terms of rheological properties is a major challenge for food scientists, and has been studied for a long time. As early as 1962 Szczesniak and Farkas (1962) reported a relationship between the mouthfeel of thickened solutions and their rheological behaviour. In this work, thickeners were categorised based on p...

Behavioural ecologists increasingly recognise spatial memory as one the most influential cognitive traits involved in evolutionary processes. In particular, spatial working memory (SWM), i.e. the ability of animals to store temporarily useful information for current foraging tasks, determines the foraging efficiency of individuals. As a consequence, SWM also has the potential to influence compe...

The link between callous-unemotional (CU) traits in youth and delinquent, aggressive and violent behavior is well-replicated in the literature. However, the mediating effects of violence exposure on this relationship are unclear. The current study addresses this important gap in the literature with a sample of 88 detained, primarily ethnic minority adolescent boys (M age = 15.57; SD = 1.28). Re...

This study was to investigate the effects of wheat flour substitution with legume flour (mung bean and chick pea) in cookies in terms of the physicochemical and organoleptic properties. Three formulations of cookies were prepared from (a) Control (100% wheat flour), (b) Mung bean (50% wheat flour + 35% mung bean flour + 15% corn flour) and (c) Chickpea (50% wheat flour + 35% chickpea flour + 15...

In the frame of a long-term experiment carried out in Central Italy, conventional and organic winter wheat cropping systems were compared in 2004 and 2005 to evaluate the effect of system management on wheat grain yield and quality. The organic system showed grain and straw yield about 50% lower than the conventional system. Organic grain samples resulted 20% lower in protein content and exhibi...

In traditional winemaking, natural fermentation of grape juice is carried out by a sequence of different yeast species. The early stages are dominated by non-Saccharomyces yeasts and are replaced by Saccharomyces cerevisiae that finish the fermentation process. In this chapter was evaluated the kinetics and metabolic behavior of Kloeckera apiculata mc1 and S. cerevisiae mc2 in composite culture...

There is a large amount of evidence showing that an individual undergoing dehydration (during a tournament or the exercise regimen) has a negative impact on performance. Thus restoration of this fluid balance must be achieved. Sports drinks are ideally placed to fill both these roles. A sports drink is a beverage designed to help athletes rehydrate, as well as replenish electrolytes, sugars and...