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Evaluation of the physicochemical and microbiological quality of raw milk in the dairy industry of Napo, Ecuador

Revista Científica
This document focuses on raw milk’s physicochemical and microbiological attributes in Napo Province, Ecuador. They explained the problem of insufficient monitoring of quality control systems for raw dairy, emphasizing microbiological parameters that ...
José Alberto de la Torres–Moreira, Milton Andrés Montalvo–Lozada , Joel Oswaldo Meza–Barrezueta, Verónica Gabriela Rivadeneyra–Espín, Kleber Alejandro Gallegos–Guerra , Kimberley Katiusca Villamarin   +5 more
doaj   +1 more source

Physicochemical characteristics of organic honey samples of africanized honeybees from Paraná River islands. [PDF]

, 2011
This research was carried out to evaluate the physicochemical composition of organic honey in Paraná River islands, in Porto Brasílio, State of Paraná. Honey was harvested directly from super of the colonies in three apiaries spread in the Floresta and ...
Alves, Eloi Machado, Anacleto, Daniela de Almeida, Marchini, Luis Carlos, Neves, Carolina Antunes, Sereia, Maria Josiane, Toledo, Tiago Cleyton Simões de Oliveira Arnaut de, Toledo, Vagner de Alencar Arnaut de   +6 more
core   +3 more sources

Light‐Controlled Reversible Coassembly of Hybrid Functional Nanostructures

Advanced Functional Materials, EarlyView.
Light‐responsive hybrid nanostructures are formed by coassembling azobenzene‐ and PAH‐functionalized nanoparticles through reversible an tunable π interactions. The system enables tunable coupling between distinct components such as gold and magnetite or carbon nanotubes, producing switchable optical and magnetic properties under light and magnetic ...
Michal Sawczyk, Yanxiao Han, Soumyo Sen, Bartosz Smereczyński, Petr Král, Michał M. Wójcik   +5 more
wiley   +1 more source

МЛЕЧНА ПРОДУКТИВНОСТ, ФИЗИКОХИМИЧЕН И МАСТНОКИСЕЛИНЕН СЪСТАВ НА МЛЯКО НА ОВЦЕ ОТ СИНТЕТИЧНА ПОПУЛАЦИЯ БЪЛГАРСКА МЛЕЧНА

Животновъдни науки, 2015
The objective of this investigation was to establish the milk yield, the physicochemical and the fatty acid composition of milk from sheep of the Synthetic Population Bulgarian Dairy Breed, reared indoor and on natural pasture with supplementation of ...
СИЛВИЯ Иванова, ТАНЯ Иванова, ЛЮБОМИР АНГЕЛОВ, ЕМИЛИЯ РАЙЧЕВА   +3 more
doaj  

Nutritional Characterization of Fruits from Three African Plant Species: Dialium guineense Willd, Parkia biglobosa Jacq. and Andansonia digitata L.

Plants
Dialium guineense (velvet tamarind), Parkia biglobosa Jacq. (African locust bean) and Adanosonia digitata L. (baobab) are fruits from African plants whose nutritional potential remains poorly characterised.
Manuela Lageiro, Jaime Fernandes, Ana C. Marques, Manuela Simões, Ana Rita F. Coelho   +4 more
doaj   +1 more source

Traditional Tibetan Ghee: Physicochemical Characteristics and Fatty Acid Composition

Journal of Oleo Science, 2019
Fifty traditional Tibetan ghee (TTG) varieties were collected and analyzed their systematic characteristic indices, including physicochemical parameters, minerals, fatty acid composition, and thermal behavior. Results show that TTG contains a large amount of fat (71.68%-93.3%) and a small quantity of protein (0.51%-1.81%).
Bingyu, Jing, Wenjie, Chen, Mengzhu, Wang, Xiaohui, Mao, Jia, Chen, Xiuzhu, Yu   +5 more
openaire   +3 more sources

Z‐Scheme Water Splitting Systems Based on Solid‐State Electron Conductors

Advanced Functional Materials, EarlyView.
This review examines the latest advances in Z‐scheme overall water splitting (OWS) systems for solar hydrogen production. These systems consist of suspended or immobilized hydrogen evolution photocatalysts (HEPs) and oxygen evolution photocatalysts (OEPs).
Chen Gu, Takashi Hisatomi, Tsuyoshi Takata, Kazunari Domen   +3 more
wiley   +1 more source

Incorporation of Agglomerated Spirulina platensis Powder in Yogurt: A Strategy for Enhancing Nutritional Quality and Bioactive Compounds

Fermentation
The incorporation of Spirulina platensis has been studied as a strategy to enrich food with bioactive compounds. Recent studies have expanded the use of Spirulina in yogurts, seeking to combine its nutritional value with the practicality of functional ...
Rosana Correia Vieira Albuquerque, Carlos Eduardo de Farias Silva, Margarete Cabral dos Santos Silva, Wanderson dos Santos Carneiro, Kaciane Andreola, Brígida Maria Villar da Gama, Marcos Vinicius Azevedo Figueiredo, Albanise Enide da Silva, João Victor Oliveira Nascimento da Silva   +8 more
doaj   +1 more source

Quality and Technological Properties of Gluten-Free Biscuits Made with Pachyrhizus ahipa Flour as a Novel Ingredient [PDF]

, 2017
The development of gluten-free foodstuffs with high nutritional quality components is an important objective to achieve. Pachyrhizus ahipa is one of the few leguminous species that produce edible tuberous roots with high nutritional value.
Doporto, María Cecilia, Garcia, Maria Alejandra, Sacco, Fernanda, Viña, Sonia Zulma   +3 more
core   +2 more sources

Physicochemical and nutritional composition of dry-cured duck breast

Poultry Science, 2011
A total of 80 dry-cured duck breasts were used in this study. The gross composition, color and textural parameters, fatty acid and amino acid profiles, macro- and micromineral content, and sensory properties were analyzed. In comparison with other dry-cured meat products made from cuts of whole meat, dry-cured duck breast is characterized by low ...
J M, Lorenzo, L, Purriños, S, Temperán, R, Bermúdez, S, Tallón, D, Franco   +5 more
openaire   +2 more sources