Virgin olive oil phenolic compounds are responsible for its nutritional and sensory quality. The synthesis of phenolic compounds occurs when enzymes and substrates meet as olive fruit is crushed during the industrial process to obtain the oil. The genetic variability of the major phenolic compounds of virgin olive oil was studied in a progeny of the cross of Picual x Arbequina olive cultivars (...

The organoleptic quality and stability of pasteurized milk are closely related to consumption choices. Our study investigated the effects different homogenization pressures on during shelf life. three used in this work were 0, 150, 300 bar. times 40 s, 56 60 s respectively. sensory after storage for 8, 72, 168 h by description experiment, electronic nose technology, physical properties (such as...

Tobacco (Nicotiana tabacum) waste is produced in many countries and phytotoxic due to the alkaloid content; Vietnam usually burned causing air pollution. We composted tobacco with chicken manure different proportions—1 t of ± accelerant (C1 C2); 0.8 + 0.2 (C3 C4); 0.7 0.3 (C5 C6)—for 30 d covered heaps. Three mixtures containing (C2, C4, C6) reached temperatures ∼55 °C, that 5s, hot enough supp...

Polyherbal preparations are well known in certain Indian communities for malaria prophylaxis. However, quality control and quality assurance of these formulations still remain as challenges because of the high variability in combination of herbs and their phytochemical compositions. Quality control is an essential operation of the pharmaceutical process to ensure the quality herbal formulation ...