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Facile synthesis of multifunctional bone biochar composites decorated with Fe/Mn oxide micro-nanoparticles: Physicochemical properties, heavy metals sorption behavior and mechanism
biochar composites Fe/Mn oxide micro-nanoparticles heavy metals sorption
2023/6/5
The value-added utilization of waste resources to synthesize functional materials is important to achieve the environmentally sustainable development. In this work, novel micro-nano FeOx- and MnOx-mod...
Evaluation of physicochemical, microbiological and sensory properties of croissants fortified with Arthrospira platensis (Spirulina)
fortification cyanobacteria organoleptic product shelf life
2016/12/9
The major physical, chemical, microbiological, and sensory properties of croissants enriched with Spirulina at concentrations ranging between 0.5 and 1.5% were evaluated. The results showed that the u...
Comparison of physicochemical traits of red-fleshed,commercial and ancient apple cultivars
Malus domestica organic acids sugars antioxidant capacity total phenolics content anthocyanins
2016/12/8
Cultivation of apples is currently based on a limited number of commercial cultivars; as a consequence, ancient and local varieties have almost completely disappeared. Red-fleshed, ancient and commerc...
Marination and Physicochemical Characteristics of Vacuum-aged Duck Breast Meat
Aging Marination Duck Breast Protein Solubility
2016/11/10
We investigated marinade absorption and physicochemical characteristics of vacuum-aged duck breasts that were halved and individually vacuum-packed for chiller aging at 4°C for 14 d. One half was mari...
Effects of Replacing Pork Back Fat with Canola and Flaxseed Oils on Physicochemical Properties of Emulsion Sausages from Spent Layer Meat
Spent Layer Meat Fat Replacer Canola Oil Flaxseed Oil Emulsion Stability Fatty Acid Profile
2016/7/27
The objective of this study was to investigate the effects of canola and flaxseed oils on the physicochemical properties and sensory quality of emulsion-type sausage made from spent layer meat. Three ...
Differences in Physicochemical and Nutritional Properties of Breast and Thigh Meat from Crossbred Chickens, Commercial Broilers, and Spent Hens
Crossbred Chicken Commercial Broiler Spent Hen Physicochemical Properties
2016/7/27
The objective of this study was to compare the physicochemical and nutritional properties of breast and thigh meat from commercial Chinese crossbred chickens (817 Crossbred chicken, 817C), imported co...
The physicochemical environment of the neonatal intestine
Infant peristalsis unstirred layer
2016/5/31
Dietary intake, bacterial metabolites, and the
secretion of factors (eg, proteins, electrolytes, lipid-soluble
molecules, and water) by the body each contribute to the
physicochemical environment o...
Body conformation, carcass composition and physicochemical and sensory properties of meat from pheasants of different origin
pheasant origin body measurements
2015/6/23
Compared to common pheasants, Mongolian × Versicolor hybrids
were characterized by similar body weight and body measurements except for length of trunk with neck in
females. The carcasses of Mongo...
Physicochemical Composition and Microbiological Quality of Oggtt: Saudi Arabian Traditional Dried Fermented Milk
Physicochemical Composition Oggtt
2016/6/2
Oggtt or Madheer is fermented dried milk product traditionally processed by Bedouins in Saudi Arabia and other Arabian Gulf states. The present proposal had studied fourteen items of physiochemical co...
The Usefulness of Selected Physicochemical Indices, Cell Membrane Integrity and Sperm Chromatin Structure in Assessments of Boar Semen Sensitivity
Boar Chromatin Structure Sperm Membrane Integrity Sperm Morphology
2016/5/19
The present work describes experiments undertaken to evaluate the usefulness of selected physicochemical indices of semen, cell membrane integrity and sperm chromatin structure for the assessment of b...
Relationships between Descriptive Sensory Attributes and Physicochemical Analysis of Broiler and Taiwan Native Chicken Breast Meat
Meat Eating Quality Taiwan Native Chicken Physicochemical
2016/5/18
Unique organoleptic characteristics such as rich flavors and chewy texture contribute to the higher popularity of native chicken in many Asian areas, while the commercial broilers are well-accepted du...
Physicochemical and Sensory Properties of Red Ginseng Extracts or Red Ginseng Hydrolyzates-added Asiago Cheese during Ripening
Red Ginseng Hydrolyzates Asiago Cheese Physicochemical Property
2016/5/17
This study was carried out to investigate physicochemical properties of different concentrations (0.1%, 0.3%, and 0.5%) of red ginseng hydrolyzates (RGH)- or red ginseng extract (RGE)-added Asiago che...
Physicochemical changes in pyrogenic organic matter (biochar) after 15 months of field aging
Add into the fire organic matter and biochar soil chemistry crop yield biochar mixture
2015/1/6
Predicting the effects of pyrogenic organic matter (OM) addition (either natural or intentional as in the case of biochar amendment) on soil chemistry and crop yields has been hampered by a lack of un...
Physicochemical and biological controls on primary and net community production across northeast Pacific seascapes
northeast Pacific seascapes Physicochemical biological controls
2014/11/28
The subarctic–subtropical transition zone in the North Pacific represents the second largest sink of
atmospheric carbon dioxide in the world ocean, yet the relative importance of physical and biologi...
Effect of Packaging Method and Storage Time on Physicochemical Characteristics of Dry-Cured Pork Neck Products at 10°C
Modified Atmosphere Packaging Sensory Analysis Thiobarbituric Acid Reacted
2016/5/17
Dry-cured pork neck samples were stored at 10°C for 90 days under vacuum packaging (VP) or modified atmosphere packaging (MAP; 25% CO2+75% N2) conditions. The pH, moisture, water activity, total aerob...