The artichoke by-products from the canning industry are mainly used for silage, being minimally revaluated. The ways of extraction of by-products of artichoke into fiber-rich powders modify their industrial applications in biscuits, as the sensory evaluation may change compared with the reference fiber (Pea fiber, P) used with commercial biscuit. In this sensory study biscuits enriched with fib...

A novel method was developed for determination of trace amounts of lead in water and food samples. Solidified floating organic drop microextraction was used to preconcentrate the lead ion. After the analyte was complexed with 1-(2-pyridylazo)-2-naphthol, undecanol and acetonitrile were added as extraction and dispersive solvent, respectively. Variables such as pH, volumes of extraction and disp...

Debate over the influence of postwildfire management on future fire severity is occurring in the absence of empirical studies. We used satellite data, government agency records, and aerial photography to examine a forest landscape in southwest Oregon that burned in 1987 and then was subject, in part, to salvage-logging and conifer planting before it reburned during the 2002 Biscuit Fire. Areas ...

ABSTRACTThe aim of this research was to determine the formulation banana flour "Roa" and wheat in manufacture biscuits that were most preferred organoleptically (color, taste, aroma texture). Furthermore, with formula analyzed for their proximate content. This study used a completely randomized design, consisting 5 levels treatment roa flour: A (30: 70); B (40: 60); C (50: 50); D (60; 40); E (7...