This study was conducted to evaluate emulsion mapping between emulsion stability and cooking yields, apparent viscosity, and hardness of reduced-fat pork emulsion systems. The reduced-fat emulsion systems were supplemented with different lipid types and brown rice bran fiber (BRF) concentrations. Compared to the control with 30% back fat, lower emulsion stability and higher cooking yield of mea...

Emulsion of waxy crude oil is one of the common states in the subsea pipeline. At low temperatures in offshore environment, waxy crude oils with water could form the crude oil emulsion gel of oil-in-water emulsion. Thus, the waxy crude oil emulsion viscoelastic behavior for deep sea transportation and restarting pipeline safety is particularly important. By means of MASIII HAAKE rheometer which...

Bovine ephemeral fever (BEF) is an economically important viral vector-borne cattle disease. Several live-attenuated, inactivated and recombinant vaccines have been tested, demonstrating varying efficacy. However, to the best of our knowledge, duration of immunity conferred by an inactivated vaccine has never been reported. In the last decade, Israel has faced an increasing number of BEF outbre...

Oil emulsion and raw and cooked tissue homogenates were used to determine the mechanisms of various iron forms on the catalysis of lipid peroxidation. Flax oil (0.25 g) was blended with 160 mL maleate buffer (0.1 M, pH 6.5) to prepare an oil emulsion. Raw or cooked turkey leg meat was used to prepare meat homogenates. Samples were prepared by adding iron from each of the various sources, reacti...

background: the dispersed phase volume fraction plays key role in oil-in-water emulsion stability by different mechanisms like partial flocculation, depletion flocculation and bridging flocculation. since the mentioned mechanism is affected by emulsifier concentration presented in system, the major aim of this study was to investigate the effect of dispersed phase volume fraction on physical st...

The objective of this study was to compare the effect of two conventional H9N2 avian influenza (AI) vaccines on replication and shedding of the H9N2 AI virus in broiler chickens. These inactivated oil emulsion vaccines contain either a UAE or an Iranian H9N2 AI isolate. One hundred and fifty one-day-old commercial broiler chickens were randomly divided into six groups. The birds, except for the...

Background and Aims: Newcastle disease (ND) is a highly contagious disease in poultry with economic losses in the world. Vaccination is one of the most important ways for prevention and control of NDV, but there are reports of ND outbreaks in vaccinated chickens. Poor quality of the vaccines is one of the reasons of vaccine failure. In this study the quality of two commercial oil-emulsion Newca...

THe immune response, as measured by the haemagglutination-inhibition test, to the simultaneous administration of live Hitchner B1 and 2 commercially available, inactivated, oil-based, emulsified, Newcastle disease vaccines at day-old is described. The response was monitored from day-old to 18 weeks, when the birds were challenged with a standardized virulent virus. It was found that the haemagg...

the purpose of this study is to produce an oil-in-water nano-emulsion by ultrasonication. casein combined with inulin used as continuous phase, while dispersed phase consisted of fish oil. the size of the nano-emulsion and the ph of nano-emulsion were characterized. ultrasound has been used for preparing emulsion by 24 khz intensity for 120 seconds. prepared nano-emulsion was investigated by pa...