Oil palm empty fruit bunches (OPEFB) fibre, a by-product generated from non-woody, tropical perennial oil palm crop was evaluated for xylooligosaccharides (XOS) production. Samples of OPEFB fibre were subjected to non-isothermal autohydrolysis treatment using a temperature range from 150 to 220 °C. The highest XOS concentration, 17.6g/L which relayed from solubilisation of 63 g/100 g xylan was ...

Seafood is an important food source for many. Consumers should be entitled to an informed choice, and there is growing concern about correct composition labeling of seafood. Due to its high price, it has been shown to be vulnerable to adulteration. In the present study, we focus on moisture levels in seafood. Moisture and crude protein contents of chilled and frozen cod, pangasius, salmon, shri...

Hornblende occurs in some andesitic and basaltic rocks of calc-alkaline affini1y, where it is commonly associated with olivine. The texture, eruption history, and composition are interpreted to indicate that hornblende commonly forms as a product of reaction between olivine and basaltic and andesitic liquids. The natural hornblendes probably formed within the crust at temperatures between 960o ...

OBJECTIVES To explore the salt reductions made over time in packaged bread sold in the UK, the biggest contributor of salt to the UK diet. STUDY DESIGN Cross-sectional surveys were carried out on the salt content of breads available in UK supermarkets in 2001(40 products), 2006 (138) and 2011 (203). MAIN OUTCOME MEASURES The primary outcome measure was the change in salt content per 100 g o...

"Fluoro" refers to both fluorescent and fluorinated compounds. Despite the shared prefix, there are very few fluorescent molecules that are soluble in perfluorinated solvents. This paucity is surprising, given that optical microscopy is a ubiquitous technique throughout the physical sciences and the orthogonality of fluorous materials is a commonly exploited strategy in synthetic chemistry, mat...

Alcoholic strength is the term used to denote the measure of the amount of ethyl alcohol (ethanol) in solutions such as beer, cider, kombucha, malt-beverages, RTD cocktail mixes, wines and spirits/liqueurs. It may be reported as percent by mass of solution (% weight/weight – w/w or mass/mass m/m) or as percent by volume (% volume/volume – v/v). These values are expressed at either 60 °F (15.56 ...

BACKGROUND Bread is a valuable source of proteins, minerals and calories. Baking soda prevents the absorption and digestion of bread and more salt used in production of bread also causes different diseases. This study was conducted to determine the amount of soda and salt in bakeries. METHOD Cross-sectional descriptive study was carried out on 50 bakeries district during 2009. 400 samples wer...