نتایج جستجو برای: disinfectant and oil cakes
تعداد نتایج: 16860091 فیلتر نتایج به سال:
The aim of this study was to investigate the use essential oil extracted from leaves African basil (Ocimum gratissimum L.) in post-harvest preservation peanuts as well effects on physicochemical, technological and organoleptic characteristics derived peanut products. Preservation tests with Ocimum at a concentration 0.6 μl/g were carried out. Control without oil. Evolution fungal flora preserve...
UNLABELLED We conducted a comprehensive humidifier disinfectant exposure characterization for 374 subjects with lung disease who presumed their disease was related to humidifier disinfectant use (patient group) and for 303 of their family members (family group) for an ongoing epidemiological study. We visited the homes of the registered patients to investigate disinfectant use characteristics. ...
In order to evaluate eight different protein sources in honey bee nutrition, some experiments were conducted as a completely randomized designs with four replicates and three steps incubator, field and overwintering in Isfahan region. Protein sources were lentil flour, soybean flour, soybean meal, bread yeast, wheat gluten, skim milk powder, fish meal and Pollen. Results showed that the longevi...
Objective: Oxidation of oils has an important effect on nutritional and organoleptic properties of foodstuffs. Nowadays, new tendency has created a necessity to use natural compounds such as essential oils for producing functional foods. In this study, antioxidant, antifungal, and organoleptic properties of Zataria multiflora Boiss.(ZMEO) and Cinnamon zeylanicum essential oils (CZEO) have been ...
Walnut flour (WF), a by-product of walnut oil production, is characterised by high polyunsaturated fatty acids, proteins, and fibre contents presents suitability for bakery products. However, when using non-traditional ingredients, it essential to evaluate the effect on quality properties final product. So, this work aimed assess impact WF technological, physicochemical, sensory gluten-free (GF...
The lead-zinc industries are known to be one of the high-risk industries in terms of the environmental issues. In this research, 15 samples of waste (cake) from Zanjan Lead and Zinc Factory were collected and six samples were selected for adding to soil according to type and concentration of heavy metals. Then, lettuce was planted in soil samples treated with different cakes. After harvesting t...
The influence of various oil cakes has been investigated for high level production of lipase using Aspergillus tamarii MTCC 5152. By solid state fermentation in wheat bran containing 2.5% w/w gingili oil cake at 70% v/w moisture content the fungus produced a maximal yield of lipase (758 ± 3.61 u/g) after 5 days of incubation using 2% v/w inoculum containing 10(6) spores/mL. Wheat bran and gingi...
Malnutrition continues to be a key health problem in developing regions. The valorization of food waste appears as an ideal way to prevent malnutrition and improve people's access to food. Cumin (Cuminum cyminum L.) and caraway (Carum carvi L.) oilseeds are commonly used for cuisine and medicinal purposes. However, remaining cakes after oil extraction are usually underutilized. In order to asse...
Rapeseed mustard cake (RMC) can be readily used as a protein supplement in ruminants’ diet due to its availability and being cheaper than common oil cakes. The use of RMC as protein supplement to ruminant diet is constrained due to its higher level of glucosinolates that have variable adverse effect on palatability, intake, nutrient utilization, thyroid hormone status and overall performance of...
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