The objective of the current study was to evaluate high levels dietary copper (Cu) on goat carcass traits and meat quality. Thirty-six French Alpine goats (18.43 ± 2.35 kg) were randomly assigned 6 treatments (basal diet with Cu at 0, 10, 20, 40, 80, 160 ppm) replications each. experiment carried out for 102 d. Plasma enzymes, slaughter variables not different (P > 0.05) between levels. in diet...

A meta-analysis of the effect gamma irradiation on microbial status and colour in raw chicken meat was performed. total 14 studies were selected data about viable count (TVC), coliforms (TCC), instrumental measurements - lightness (L*), redness (a*) yellowness (b*) extracted for evaluation treated untreated meat. Due to high between study heterogeneity, conducted through random-effects model ap...

El objetivo de este trabajo fue modelar la cinética del cambio color, snacks mandioca, durante su fritura por inmersión a 150, 170 ó 190°C. Los preparados partir puré mandioca extruidos fueron fritos en aceite girasol y color medido con colorímetro Hunter Lab D25-9. La luminosidad (L) disminuyó exponencialmente mientras que el parámetro redness (“a”) total (DE) aumentaron incremento tiempo frit...

in this research, the effect of different concentrations of pectinase has been investigated on deinking of old newspaper (onp). onp re-pulped at 5% consistency for 10 min in disintegrator (with 2650 rpm). enzymatic treatment of recycled onp pulp was done under constant conditions (10% consistency, duration time of 20 min, ph range of 4.5-5) at different pectinase concentrations (0.05, 0.1, 0.2,...

In this study, the lipid properties of tra catfish flesh meat (Pangasianodon hypophthalmus) during refrigerator storage as well oil extracted from were investigated. The quality samples was maintained, with content and peroxide value falling within acceptable range after 15 days storage. yield using isopropanol:hexane at a ratio 2:3 higher (56.2%) than that ethanol:hexane different ratio. Isopr...

Cassava leaf extract can be developed as a natural food coloring. Food coloring from cassava acetone is made in powder form to make it easier use and more stable storage. This study aims determine the effect of type concentration encapsulation on characteristics dye best encapsulant obtain encapsulate. used factorial randomized block design with two factors. The first factor (maltodextrin gum a...

Rohlík B-A., Pipek P., Pánek J. (2013): The effect of natural antioxidants on the colour and lipid stability of paprika salami. Czech J. Food Sci., 31: 307–312. The typical red colour of paprika salamis is a very important quality attribute but it is also very susceptible to oxidation. Rosemary extracts and lycopene appear to be efficient antioxidants for dry fermented sausages. The complicated...

Abstract Background Age‐related changes in scalp parameters affect hair quality and condition. However, detailed data on biophysical of the across age groups remain scarce. We aimed to investigate differences between individuals their 20s 50s analyze sex‐specific variations. Materials methods Two hundred participants (160 women 40 men) were equally divided into groups. Biophysical scalp, includ...