Synchysite was identified in the Rožná uranium deposit a quartz–carbonate–sulfide vein, which is part of late (post-uranium and, post-Variscan) stage development hydrothermal system. The synchysite forms needles or lamellae, are almost exclusively bound to quartz filling veins. structure vein-filling, i.e., preserved tubular syneresis crack pattern, Liesegang bands formed by hematite, chaotic g...

The current work aims to develop and evaluate hydrogel containing silver nanoparticles with Withania coagulans aqueous extract. were prepared by a green synthesis approach using 0.1 mM nitrate solution 1 % extract of coagulans. used for characterization purposes, whereas the incorporated in formulation carbopol 971P NF different concentrations, propylene glycol, triethanolamine distilled water ...

Gergely, Briggs, and Kaldor (24) have recently shown that the so called Marsh-Bendall relaxing factor consists of a granular component and a heat labile dialyzable cofactor. The requirement for both components could be demonstrated for the inhibition of Mg++-activated myofibrillar adenosine triphosphatase, for the inhibition of the adenosine triphosphate-induced syneresis of myofibrils and for ...

studies show that there is a substantial gap between the recommended daily calcium intake and what people actually consume. calcium food fortification is an effective method to increase daily calcium consumption. in the present study, the influence of three calcium salts at different levels was evaluated on physicochemical properties of set yoghourt such as ph, acidity, incubation time and syne...

Consumers are not always ready to compromise on the loss of texture and increased syneresis that nonfat stirred yogurts display compared with contain fat. In this study, we investigated milk protein composition smoothing temperature as a means control yogurt microstructure, textural properties, syneresis. Yogurts were prepared different ratios casein whey (R1.5, R2.8, R3.9). pumped through pilo...

Stabilizers are ingredients employed to improve the technological properties of products. The food industry and consumers have recently become interested in development natural ingredients. In this work, effects hydrocolloids from butternut squash (Cucurbita moschata) seeds (HBSS) as stabilizers on physicochemical, rheological, sensory yogurt were examined. HBSS improved yogurt’s physical stabi...

the aim of the present study was to investigate the effect of addition of soymilk on physicochemical, microbial, and sensory characteristics of milk fermented with lactobacillus acidophilus. soybeans were blended 1:5 w/v with distilled water. the prepared soymilk was added to milk in combinations of 20%, 40%, and 60%. milk was used as the control. all the samples were sterilized and fermented w...

Objectives: Development of synbiotic yoghurt using non-fat milk and by incorporating oat flour probiotic strain Bifidobacterium bifidum, evaluating the product for its physico-chemical, rheological sensory characteristics checking viability bifidum in final during storage period. Methods: In current study was prepared skim incorporating, (NCDC 255) oats as prebiotic at two different level (T1-1...