Search results for "Veterinary Science"
showing 10 items of 2359 documents
Effects of weekend starvation and the duration of daily feeding on production parameters of rainbow trout Oncorhynchus mykiss
2021
Abstract It would often be practical to starve the cultivated fishes over the weekends, e.g. to save in labour costs. We evaluated the possibility that domesticated juvenile rainbow trout (Oncorhynchus mykiss) could compensate for the lost growth of the 2-day weekend starvation by either hyperphagic response and/or by lower feed conversion ratio, compared to the fish fed every day in an 8-week experiment. Rainbow trout (initial weight c. 30 g, temperature 16 °C) starved during the weekends were able to increase feed intake during the weekdays clearly above the intake of the control fish after the first two weekends, also seen as an increase of the compensation coefficients over the last fou…
Methomyl analogues with increased biological activity towards F7T maize mitochondria
1987
Abstract Methomyl analogues were synthesized by substituting alkyl moieties (C 2 -C 21 ) in the place of the carbamic methyl. They were assayed on mitochondria isolated from male sterile (F 7 T) and male fertile (F 7 N) maize. They had no action on F 7 N mitochondria. The heptadecyl (C 17 ) and heneicosanyl (C 21 ) derivatives had no conspicuous effect on F 7 T mitochondria. By contrast, the ethyl, propyl, butyl, nonyl, tridecyl (C 13 ) and pentadecyl (C 15 ) derivatives had the same type of activity as Methomyl on F 7 T mitochondria, namely stimulation of NADH oxidation and inhibition of malate oxidation. Moreover, the concentration at which they were maximally effective decreased from 10 …
Steviol glycosides and bioactive compounds of a beverage with exotic fruits and Stevia rebaudiana Bert. as affected by thermal treatment
2020
The aim of this study was to investigate the effects of thermal processing on physicochemical properties, steviol glycosides, bioactive compounds, and antioxidant capacity degradation of a beverage based on exotic fruit juices, orange juice, açaí, and oat and sweetened with Stevia rebaudiana water extracts at different concentrations. The experimental design comprised a response surface methodology according to a central composite face-centered design. The variable ranges were 60–99°C, 0.25–15 min, 0–2.5% Stevia percentage. This design was used to determine the optimal thermal processing-Stevia concentration in order to obtain the best retention of bioactive compounds and physicochemical pr…
Suitability of Borago officinalis for Minimal Processing as Fresh-Cut Produce
2019
Borage (Borago officinalis L.) is a wild vegetable appreciated as a folk medicine and for culinary preparations. The introduction of borage as a specialized cultivation would allow for the diversification of vegetable crops and would widen the offerings of raw and minimally processed leafy vegetables. Thus, the aim of the research was to evaluate the quality and shelf-life of fresh-cut borage stored at different temperatures. Borage plants were grown during the autumn&ndash
Soil REE patterns as tracers of the emplacement of metal-rich anthropogenic materials. A case study in Moa (Cuba)
2019
Purpose: Are rare earth element (REE) patterns employable as tracers in human interventions of bulk soil disturbances, when high concentrations of metals are involved in the in situ soil disturbance? In terms of bulk soil disturbance, it is difficult to distinguish between bulk soil disturbances and emplacement of new earthen material. Chemical fingerprinting, in particular REE plus yttrium, is applied across many fields, but predominantlyin tracking the sources of potential environmental contaminants. Materials and methods: The REE normalised patterns (HNO 3 :HF:HCl 3:1:1 digestion, ICP-MS) of two Calcaric Cambisols were compared with those of a Geric Ferralsol (Novic, Technic) originated …
Preface: Proceedings of the 14th IASWS international conference
2018
Preface to the Proceedings of the 14th IASWS international conference
Influence of composition(CO2 and Sugar) on aroma release and perception of mint-flavored carbonated beverages
2009
The aim of the present work was to identify and quantify physical mechanisms responsible for in-nose aroma release during the consumption of mint-flavored carbonated beverages in order to better understand how they are perceived. The effect of two composition factors (sugar and CO(2)) was investigated on both the sensory and physicochemical properties of drinks by studying in vitro and in vivo aroma release. Sensory results revealed that the presence of CO(2) increased aroma perception regardless of the sugar content. In agreement with volatility parameters, in vivo measurements showed that carbonated drinks released a greater quantity of aroma compounds in the nose space than non-carbonate…
Exopolysaccharide produced by Weissella confusa: Chemical characterisation, rheology and bioactivity
2019
Abstract The purpose of this study was to characterise the production of exopolysaccharide (EPS) by indigenous lactic acid bacteria (LAB) isolated from traditional Algerian dairy products and to evaluate their possible use in agri-foods. Among the collection of isolated strains, the strain Weissella confusa (W4) was selected for its ability to produce EPS once exposed to a sucrose culture medium. EPS produced were first isolated with a standardised method and further characterised in terms of molecular size, antioxidant activity, and rheological properties. Its direct implication in the texture and syneresis of acid milk gel was evaluated offering interesting industrial applications for its…
Impact of Destroying the Structure of Model Gels on Volatile Release
2007
International audience; The release of a strawberry aroma from different composite gels taken as models of fruit preparations and from a sucrose solution was investigated. The composition of the model systems differed with regard to the gelling agent, either pectin or carrageenan, and to the rigidity of the gel. With the use of atmospheric pressure chemical ionization−mass spectrometry, the release profiles of the aroma compounds were determined under stirring. At the same time, purge and trap measurements were performed to determine the release profiles of the aroma compounds without stirring. The comparison of the patterns obtained using these two complementary methods made it possible to…
An Innovative Shelf Life Model Based on Smart Logistic Unit for an Efficient Management of the Perishable Food Supply Chain
2015
Despite the recent interest towards food safety and control, it is generally difficult to ensure full products traceability through industrial food chains, due to the lack of efficient information and communication systems. Consequently, nowadays, the protection of food products often ends at the gates of the producer without any investigation about the status of their quality at the consumer's location. The aim of this paper was the development of a supply chain monitoring system based on a smart logistic unit (SLU) to support the integrated management of the food supply chain from “farm to fork” in order to guarantee and control food safety and shelf life (SL) of products in agreement wit…