Abstract Sensory properties of foods mainly affect purchasing decisions. In case sausages, deterioration pigments meat and spices cause discolouration, while lipid oxidation leads to the formation off-odours, these two processes are connected. Lipid promotes conversion pigments, metmyoglobin accelerates oxidation. The scope study was investigate relationship between amount malondialdehyde equiv...

Groundwater vulnerability assessment is of crucial importance for land use/cover management. Some methods have been proposed specifically for the karst hydrogeological settings. Among them, COP and PaPRIKa, as two commonly applied recent methods, were adopted for the resource vulnerability assessment of a humid temperate karst region, north of Iran. Comparison of water bacterial content and dis...

Dr. Salaja Silas Assistant Professor (SG), Department of Information Technology, Karunya University Coimbatore, Tamilnadu, India 641114 [email protected] Abstract : Cloud computing is increasingly been used in enterprises and business markets for serving demanding jobs. The performance of resource scheduling in cloud computing is important due to the increase in number of users, services a...

Resistance to Tomato spotted wilt virus isolated from paprika (TSWV-Pap) was overcome at high temperatures (30 ± 2°C) in both accessions of Capsicum annuum S3669 (Hana Seed Company) and C. chinense PI15225 (AVRDC Vegetable Genetic Resources). S3669 and PI15225, which carrying the Tsw gene, were mechanically inoculated with TSWV-Pap, and then maintained in growth chambers at temperatures ranging...

A comprehensive evaluation of the recently developed Fraunhofer line depth (FLD) and laser-induced saturation pulse (FLD-LISP) method was conducted to measure chlorophyll fluorescence (ChlF) parameters of the quantum yield of photosystem II (ΦPSII), non-photochemical quenching (NPQ), and the photosystem II-based electron transport rate (ETR) in three plant species including paprika (C3 plant), ...

Natural and chemical colorants are attracting a lot of attention as sustainable feed additives due to their effect on food color because presentation matters consumers. Color also is major sensory factor that helps consumers determine quality its possible health benefits. For example, highly colored egg yolks can only come from healthy laying hens fed well-balanced, nutrient-rich diet. Consumer...