Physicochemical properties of pork patties formulated with black rice powder were investigated. Moisture contents of samples containing black rice powder were significantly higher than that of the control (p<0.05). Protein, fat, and ash contents increased with increasing black rice powder content. Uncooked and cooked pH values of samples increased with increasing black rice powder content. Ligh...

In recent years, besides the consumption of fresh sea urchin specimens, the demand of minimally-processed roe has grown considerably. This product has made frequent consumption in restaurants possible and frauds are becoming widespread with the partial replacement of sea urchin roe with surrogates that are similar in colour. One of the main factors that determines the quality of the roe is its ...

The correlation between the yellow colour of the skin and serum bilirubin concentration, reserve albumin concentration, and pH was investigated in 76 icteric neonates. Significant linear correlation existed between yellow colour of the skin and serum bilirubin concentration, reciprocal of the reserve albumin concentration, and the squared hydrogen ion concentration. Furthermore, the basic yello...

This study compares the quality of extrudates made from corn grits with the addition of up to 8% of spirulina powder. The sensory properties (shape, color, aroma, taste and crispness), chemicals (content of water, protein, fat, ash, fiber, carbohydrates, carotenoids, chlorophyll and phycocyanin) and physical properties (color, water absorption index, expansion indices, texture and water sorptio...

macaroni is one of the favorite dishes in iranian,s family food program. in this study, effects of using different level of curcumin as a natural and functional component extracted from curcuma longa plant, against total count , total coliforms, psychrotrophic bacteria, yeasts and moulds and colorimetric properties of macaroni in comparison with beta carotene and turmeric as commercial color ad...

This study was carried out to investigate the effects of refined, solar, and bamboo salt on the physico-chemical properties and sensory characteristics of cured pork loin. Moisture, protein, fat, and ash content, lightness, yellowness, cooking yield, and color, juiciness, and tenderness of sensory properties on curing pork loin exhibited no significant differences regardless of the nature of sa...

A clinical examination system is presented to analyse the yellowness presented on the skin of premature newborn babies, namely transcutaneous bilirubin (TcB). The system is based on chromatic modulation methods to extract, process and analyse data in order to determine the spectral chromaticity of a baby’s tissue without taking blood samples. Chromatic bilirubin monitoring tests have shown a hi...

due to the problems of deposition of sodium silicate on the equipment and decrease of the service age of implements, deinking of old newspaper was accomplished using organic complex of sulvy-x in place of sodium silicate. sulvy-x was used at four levels of 0.3, 0.5, 0.7 and 1% on the basis of oven dry waste paper and chemical deinking was done. the effect of various charges of sulvy-x was inves...

This study examined the effects of China rose powder (Hibiscus rosasiensis) supplementation (1.5%) on the growth performance, body composition, and pigmentation of blue gourami at different stocking densities (0.6 and 0.9 fish L-1). Four treatments were assigned in this study: China rose diet+0.6 fish L-1 (CG0.6), China rose diet+0.9 fish L-1 (CG0.9), control diet+0.6 fish L-1 (C0.6) and contro...

The orange-red spectrum of  the skin of  electric yellow (Labidochromis caeruleus) is  one  of  the  idealistic and  necessary  schemas sought  by  aquarists  and commercial producers. In this study, the effect of live foods meal on the skin coloration of juvenile electric yellow was examined. 270 fish with an average living body weight was 0.42 ± 0.11 g, and average total length was 3...