The residues obtained after hydrodistillation of three aromatic plants (Calamintha grandiflora, Myrrhis odorata and Tussilago farfara) were separated into solid and liquid fractions. The liquid fraction was dried while the solid fraction was extracted with acetone, methanol or ethanol. Two main types of antioxidant activity tests were employed: i) assays to evaluate oxidation of fats, oils and ...

in this study, the effect of addition of three different levels of microbial lipase (0, 4, and 8.0 g lipase in 100 kg milk) was investigated on the physiochemical properties, free fatty acids, textural properties, and microstructure of lighvan cheese during ripening. the addition of lipase did not significantly affect ph, acidity, moisture, and salt content of lighvan cheese, but increased its ...

the aim of the present study was to estimate genetic and phenotypic parameters of milk production traits in the first and second lactations of romanian simmental dairy cattle. for the estimation of variance, heritability, genetic and phenotypic correlations among milk yield, fat yield, protein yield, and percentages of fat and protein, 3400 first and second lactation records over a period of fi...

Along the plant ingredients, rendered animal protein sources such as blood meal, meat and bone meal and poultry by-product meal have potential to be replaced by fishmeal in rainbow trout feed. Therefore, the main objective of the present study is to determine the effect of full replacement of fishmeal by poultry by-products meal (PBM) on fish performance, nutrient digestibility and also liver c...

Introduction: The increase in foodand nutrition-related diseases over recent years has prompted an increase in research efforts to understand how food emulsion systems are sensed, processed and digested in the gastrointestinal (GI) tract. MRI has evolved as a promising imaging modality to separate water and fat based on multi-echo acquisitions and to visualize aspects of human GI function using...

Determination of total fat, saturated fat, monounsaturated fat and trans fat content in food samples is necessary for complying with applicable food labeling requirements. A typical procedure for saponifi cation of the sample involves refl uxing with sodium methoxide in methanol, followed by a second refl ux with boron trifl uoride in order to esterify the free fatty acids. Prior to injection i...

Along the plant ingredients, rendered animal protein sources such as blood meal, meat and bone meal and poultry by-product meal have potential to be replaced by fishmeal in rainbow trout feed. Therefore, the main objective of the present study is to determine the effect of full replacement of fishmeal by poultry by-products meal (PBM) on fish performance, nutrient digestibility and also liver c...

yoghurt ice cream (yic) or frozen yoghurt dessert can be regarded as a healthy alternative to plain ice cream. also use of soy derived products in food formulations can lead to the development of products of improved nutritional and health promoting values. yoghurt ice cream was prepared using full-fat soy flour to substitute 55% of non fat dry milk content. product formulation comprised of 12%...

This study was conducted to evaluate the yield and quality parameters of milk from 60 indigenous South African goats of different genotypes namely Nguni, Boer and Nondescript reared under a free ranging system. Milk yield and quality parameters (milk fat, protein, lactose, solid non-fat and minerals) from Nguni (10), Boer (10) and Non-descript (10) goats was measured and analysed per week at ea...