Search results for "Veterinary"
showing 10 items of 3026 documents
Mussel Farming and Its Potential in the Baltic Sea
2017
Abstract The paper covers research findings on mussel farming and the analysis of current situation in mussel farming in the Baltic Sea. The mussel farming has a development potential in the Baltic Sea region. Some developers have chosen progressive activities to achieve the aim. For example, in Sweden the development of mussel farming is suggested as one of the instruments for reducing eutrophication. Several countries in the Baltic Sea region are in the beginning phase of the mariculture development. The following research methods were used in the research: studies of scientific publications, case studies and document studies on some important factors impeding the development of mussel fa…
Pulsed electric field and pH assisted selective extraction of intracellular components from microalgae Nannochloropsis
2015
Abstract The study was aimed at investigation of the potential of pulsed electric field (PEF) pre-treatment as a preliminary step of pH-assisted aqueous extraction of algae components from microalgae Nannochloropsis suspensions. The PEF and sonication (S) were compared as pretreatment methods. They were applied at normal (pH = 8.5) and basic (pH = 11) conditions, and supplementary basic extraction (at pH = 11) was done. The extracts were analyzed for content of pigments, proteins, carbohydrates, total phenolic compounds and antioxidant capacity. The colloidal stability of PEF- and S-pretreated suspensions was also evaluated. The data evidence that PEF technique allows selective extraction o…
Effect of Different Modified Atmosphere Packaging on the Quality of Mulberry Fruit (Morus alba L. cv Kokuso 21)
2021
The control of temperature and gas composition is essential to maintain the fresh flavor and quality of perishable fruits like mulberry. This study presented a modified atmosphere experiment (MAP) for fresh fruit showing the potential benefits of innovative gas mixing with argon. The effects of MAP were studied on the physicochemical and qualitative attributes of mulberry preserved at4±1°C and90±5%R.H. Fresh mulberries were packaged with different gas combinations: MAP1 (4%O2+6%CO2+90%N2), MAP2 (10%O2+5%CO2+85%Ar), CTR1 (20.9%O2+0.04%CO2), and CTR2 (10%O2+5%CO2+85%N2). Changes in quality parameters were evaluated after 0, 4, 8, and 12 days of storage. Mulberries packaged with MAP had a lowe…
Postharvest Application of Aloe vera Gel-Based Edible Coating to Improve the Quality and Storage Stability of Fresh-Cut Papaya
2020
Ready-to-eat products are damaged by various factors, including exposure to O2 and CO2, extreme temperatures, and rapid decay, due to trauma during processing. The use of natural antimicrobial agents and antioxidants might extend the shelf-life of the fruits. The aim of this work is to investigate the effects of four different antibrowning and gelling agents added into the Aloe vera gel-based edible coatings and applied to fresh-cut papaya. EC1 treatment consists of Aloe vera gel (30% v/v), EC2 contains CaCl2 (5% v/v), EC3 contains K carrageenan (0.5% v/v), and EC4 contains sodium alginate (1.5% v/v) and K carrageenan (0.5% v/v). The fruits treated with EC2 showed the best results while mai…
Evaluation of image processing technique as an expert system in mulberry fruit grading based on ripeness level using artificial neural networks (ANNs…
2020
Abstract Image processing and artificial intelligence (AI) techniques have been applied to analyze, evaluate and classify mulberry fruit according to their ripeness (unripe, ripe, and overripe). A total of 577 mulberries were graded by an expert and the images were captured by an imaging system. Then, the geometrical properties, color, and texture characteristics of each segmented mulberry was extracted using two feature reduction methods: Correlation-based Feature Selection subset (CFS) and Consistency subset (CONS). Artificial Neural Networks (ANN) and Support Vector Machine (SVM) were applied to classify mulberry fruit. ANN classification with the CFS subset feature extraction method res…
Development of a low-alcoholic fermented beverage employing cashew apple juice and non-conventional yeasts
2019
Cashew apples are by-products in the production of cashew nuts, which are mostly left to rot in the fields. Cashew apple juice (CAJ), a highly nutritious beverage, can be produced from them. It is rich in sugars and ascorbic acid, but its high polyphenol content makes it bitter and astringent, and therefore difficult to commercialize. The kingdom of fungi contains more than 2000 yeast species, of which only a few species have been studied in relation to their potential to produce aroma compounds. The aim of this research was to develop a new low-alcoholic fermented beverage to valorize cashew apples. For this purpose, a screening was carried out employing non-conventional yeast species and …
Synthesis of habitat restoration impacts on young-of-the-year salmonids in boreal rivers
2019
River restoration offers the potential to enhance biological integrity, often measured as fish population changes. We used a meta-analytical approach to synthesize density responses to in-stream habitat restoration by young-of-the year (YOY) brown trout and Atlantic salmon in 28 rivers (overall 32 restoration projects) in Finland. We also examined which local and watershed-scale factors most influenced restoration success. Finally, we conducted an expert survey to obtain an independent estimate of a sufficient density enhancement for restoration to be considered successful. Despite strong context-dependency, habitat restoration had an overall positive effect on YOY salmonid density. When co…
Environment-sensitivity functions for gross primary productivity in light use efficiency models
2022
International audience; The sensitivity of photosynthesis to environmental changes is essential for understanding carbon cycle responses to global climate change and for the development of modeling approaches that explains its spatial and temporal variability. We collected a large variety of published sensitivity functions of gross primary productivity (GPP) to different forcing variables to assess the response of GPP to environmental factors. These include the responses of GPP to temperature; vapor pressure deficit, some of which include the response to atmospheric CO2 concentrations; soil water availability (W); light intensity; and cloudiness. These functions were combined in a full fact…
Plant diversity effects on aboveground and belowground N pools in temperate grassland ecosystems: Development in the first 5 years after establishment
2011
[1] Biodiversity is expected to improve ecosystem services, e.g., productivity or seepage water quality. The current view of plant diversity effects on element cycling is based on short-term grassland studies that discount possibly slow belowground feedbacks to aboveground diversity. Furthermore, these grasslands were established on formerly arable land associated with changes in soil properties, e.g., accumulation of organic matter. We hypothesize that the plant diversity-N cycle relationship changes with time since establishment. We assessed the relationship between plant diversity and (1) aboveground and soil N storage and (2) NO3-N and NH4-N availability in soil between 2003 and 2007 in…
A Knowledge-Based System as a Sustainable Software Application for the Supervision and Intelligent Control of an Alcoholic Fermentation Process
2020
One goal of specialists in food processing is to increase production efficiency in accordance with sustainability by optimising the consumption of raw food materials, water, and energy. One way to achieve this purpose is to develop new methods for process monitoring and control. In the winemaking industry, there is a lack of procedures regarding the common work based on knowledge acquisition and intelligent control. In the present article, we developed and tested a knowledge-based system for the alcoholic fermentation process of white winemaking while considering the main phases: the latent phase, exponential growth phase, and decay phase. The automatic control of the white wine&rsquo