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...

the effect of xanthan hydrocolloid (0.1 and 0.5% w/w of flour) on physical and sensory properties of the fresh and stored barbary bread were studied. effects of hydrocolloids on physical properties of baked bread were determined by different tests of: penetration, colorimetry (hunter values) of crust and differential scanning colorimetry (dsc). sensory evaluation also was carried out for determ...

this study investigates the influence of some chemical additives such as methanol, ethanol, sodium oleat, chloroform and sodium hexametaphosphate (shmp) on the dry fine grinding of calcite (x50= 33 µm) using a stirred media mill. the experiments were carried out by a batch operation, and the change in colour properties (ry, whiteness and yellowness) of calcite powder. the results showed that th...

This study was a comparative analysis of the artificial degradation silk by Xenon arc lamp, long-wavelength ultraviolet(UV-A), and dry heat. Two types specimens with different thicknesses were treated under each condition for 24, 72, 120, 168 hours. Tensile strength, yellowing index, fiber surface changes analyzed. Deterioration behavior after treatment examined. The factor that most rapidly pr...

In recent years, since excess adiposity is thought to be responsible for the development of chronic diseases, many ingredients have been developed specific purpose fat replacement in functional dairy foods. Carob bean gum (CBG) widely used food systems modify quality attributes and shelf-life as thickening gelling agents. Objective this study was develop reduced (12%) low (6%) yoghurt using CBG...

ABSTRACT: Mustard is a natural multi-functional additive with strong hot flavor. In this research, powdered yellow mustard (Sinapis alba) was heated by 21 different thermal processes, statistically designed by Response Surface Methodology to evaluate the effects of combinations of heating media (hot air, hot water and steam) and heating time (0-20 min) on residual myrosinase activity, the minim...

This study investigates the influence of some chemical additives such as methanol, ethanol, sodium oleat, chloroform and sodium hexametaphosphate (SHMP) on the dry fine grinding of calcite (X50= 33 µm) using a stirred media mill. The experiments were carried out by a batch operation, and the change in colour properties (Ry, whiteness and yellowness) of calcite powder. The results showed that th...

El objetivo de este trabajo fue modelar la cinética del cambio color, snacks mandioca, durante su fritura por inmersión a 150, 170 ó 190°C. Los preparados partir puré mandioca extruidos fueron fritos en aceite girasol y color medido con colorímetro Hunter Lab D25-9. La luminosidad (L) disminuyó exponencialmente mientras que el parámetro redness (“a”) total (DE) aumentaron incremento tiempo frit...

The purpose of this case study is to determine the severity citrus leaves using Plantix software and ImageJ software. Based on results study, it was found that disease at first location (10.641%), second (53.278%), third (15.828%) which were generally fruit plants caused by fungi based data, diseases in first, second, locations bacterial diseases. cell culture, isolates be round white color wit...

In this study, the lipid properties of tra catfish flesh meat (Pangasianodon hypophthalmus) during refrigerator storage as well oil extracted from were investigated. The quality samples was maintained, with content and peroxide value falling within acceptable range after 15 days storage. yield using isopropanol:hexane at a ratio 2:3 higher (56.2%) than that ethanol:hexane different ratio. Isopr...