Asparagus is a vegetable with high antioxidant activity. In this research, asparagus juice was produced from fresh asparagus macerate treated with a carbohydrases mixture (Viscozyme) at 37 degrees C for up to 8 h. Rutin content, antioxidant activity, yield, soluble solid content, and color of the produced asparagus juice were determined. The results showed that Viscozyme significantly increased...

Higher solid contents (20 % and 40 %) nanocomposites of poly (styrene-co-butyl acrylate) including higher content of Cloisite 30B (7 wt% and 10 wt %) were prepared via miniemulsion polymerization. Stability of the final latexes proved outstanding combination of polymerization procedure and surfactants. Morphological studies revealed by TEM, SAX and XRD showed three structures of core-shell, arm...

The effect of glucose and other soluble sugars (xylose, fructose, maltose, cellobiose and lactose) in the production of amylases by Aspergillus tamarii was studied in solid state fermentation (SSF). Wheat bran solid state cultures were resistant to catabolite repression even at high concentration of glucose (10%). Results show the potential of solid state systems to overcome the adverse effects...

The objective of this work was to evaluate the influence of inlet air temperature and emulsion composition (total solid content and oil concentration), as well as its associated properties (viscosity and droplet size), on the microencapsulation of flaxseed oil by spray drying, using gum Arabic as wall material. Coarse emulsions were prepared by blending the flaxseed oil and the gum Arabic solut...

Twenty-five subjects evaluated the sweetness, creaminess and fat content of liquid and solid dairy products containing between 0.1 and 52 g fat/100 g and sweetened with 0-20% sucrose weight/weight. Liquid stimuli included skim milk, whole milk, half and half, and heavy cream, while the solids included cottage cheese and cream cheese, blended and spread "jelly-roll" fashion on slices of white br...

The stable latex of poly(4-vinylpyridine-co-n-butyl acrylate) (P4VP/nBA) with a solid content as high as 10 wt % was prepared by a modified soap-free emulsion polymerization. A mixture of water and organic solvents was employed as the continuous phase for increasing the solid content of the latex. Several organic solvents were investigated and, among them, ethyl acetate (EA) and diethyl ether (...

Vinasse that has high COD and total solid content is bottom of distillation from unit of bioethanol production Vinasse treatment using anaerobic digestion produced biogas. This research used anaerobic digester-laboratory scale at room temperature and batch system. The purpose of this research was investigation the effect of total solid content to biogas production rate from vinasse, pH profil a...

The aim of the present study was focused on the level of solid milk fat level in flavoured yogurt on their rheological properties, flavour release and diffusion in relation to their sensory properties. Whereas variation of solid fat level slightly influenced texture perception of yogurts, a large effect of solid fat level on flavour release and olfactory perception was highlighted. At 10°C, the...