We studied the influence of altitude on the spatial heterogeneity of tree diversity and forest structure in a subtropical evergreen broadleaf forest in southern China. Significant positive correlation was found between tree species diversity, basal area and altitude, but negative correlation between slenderness of trunks and altitude. According to topography, tree species diversity, diameter at...

The present study was carried out to investigate the effects of soy protein hydrolysates (SPHs) addition on the quality characteristics of pork patties. The SPHs was prepared by subcritical water process (SWP) at 180℃ without holding time and mixed with the pork patty components at varying concentrations (0-3%), and the patties were stored at 4℃ for 14 d. As quality parameters, instrumental col...

the present study was conducted to investigate the effects of ensiling pistachio by-product (pbp) on nutrient value, some physical and chemical parameters. fresh pbp was ensiled into a trench silo for three months and simultaneously amount of pbp was dried in front of the sun. chemical composition, buffering capacity, water holding capacity, protein fractionation according to cornell net carboh...

The influence of temperature abuse on the quality of irradiated pork loins was investigated. Pork loins were obtained directly from a local packing plant, sliced and vacuum-packaged. Pork loins were randomly separated into 3 groups, sliced, and assigned to receive 0, 1.5, or 2.5 kGy electron-beam irradiation. Then, each chop was further cut into three equal pieces and assigned to three temperat...

Functional properties were identified for the total globulin (TG), 7S and 11S fractions of Lima bean (Phaseolus lunatus L.) seeds. The 11S component accounted for 58.3% of TGs and the 7S for 41.7%. Solubility was higher in the 7S fraction, especially at alkaline pHs. Water-holding capacity was similar (3 g water/g sample) in both globulin fractions. Oil-holding capacity was higher in the 11S fr...

OBJECTIVE The objective of this research was to study the electrical properties and quality of frozen-thawed chicken breast meat and to investigate the relationship between these parameters at different times of frozen storage. METHODS Thawed samples of chicken breast muscles were evaluated after being kept in frozen storage at -18°C for different periods of time (1, 2, 3, 4, 5, 6, 7, and 8 m...