The vibrational spectrum of hydrogen atoms in magnesium hydride has been studied by means of inelasticneutron and Raman-scattering experiments between 12 and 295 K. After careful evaluation of multiple scattering and multiphonon contributions, we provide a vibrational frequency spectrum up to 180 meV and the mean-square displacement of hydrogen atoms. The inelastic light scattering spectra of M...

This study was conducted to explore the antioxidant potential and functional value of guava (Psidium guajava L.) powder in muscle foods. Guava powder was used as a source of antioxidant dietary fibre in sheep meat nuggets at two different levels i.e., 0.5% (Treatment I) and 1.0% (Treatment II) and its effect was evaluated against control. Guava powder is rich in dietary fibre (43.21%), phenolic...

Maki-e is a traditional Japanese decorative technique that uses the natural lacquer Urushi and metal powders. Currently, there exist only two companies that manufacture metal powder for the purpose of Maki-e, and this research focuses on comparing the material characteristics of the gold powders with round shape manufactured by them. EDS (energy-dispersive X-ray spectroscopy) analysis, image an...

A colorimetric mixed pH dye-based indicator to real-time monitoring rancidity reaction of infant milk powder formula is described. Milk powder stored in 30, 40, and 50°C was analyzed in terms of peroxide value (PV), moisture content, volatile compounds and sensory score. In addition, moisture sorption isotherms of infant milk powder formula were assessed at various temperatures including 30, 40...

The objective of this study was to determine the physicochemical and sensory properties of cooked emulsion sausages containing different levels of lotus rhizome powder (0, 1, 2, and 3%, based on total weight). Lotus rhizome powder had no significant (p>0.05) impact on pH, moisture, protein, or ash content of sausage. However, fat content was slightly but significantly (p<0.05) decreased when th...