Bamboo shoot crude polysaccharides (BSCP) extracted from the shoots of Gigantochloa levis gave about 3.27 ± 0.18% on dry basis and a very minute percentage of protein (0.02 ± 0.01%). The molecular weight of BSCP estimated by gel chromatography was found to be around 7.49 × 103 Da, while the molecular weights of purified fractions (F1 to F5) were around 1550.96, 1471.63, 1685.78, 1691.61 and 1551.67 Da, respectively. The FTIR spectrum of BSCP revealed the possibility that the extract contains β-glucan, which can be considered a valuable compound for the medical and food industries. These relate to the resistance of BSCP towards artificial human gastric juice which is more than 99%. Prebiotic activity tested using BSCP as a carbon source showed significant increase in the growth of B. animalis ATCC 1053, B. longum BB 536 and L. acidophilus ATCC 4356 as compared to the use of FOS. Survivality of S. choleraesuis JCM 6977 was found to be slower in both BSCP and FOS. Study conducted reflects a good sign for the BSCP to be exploited as a promising prebiotic.
To evaluate the practicability of full substitution of eggs in production of a cake, different concentrations (0.5%, 1.0% and 1.5%) of xanthan gum were used. The results showed that substituting eggs with 0.5% xanthan gum inside a cake produced a harder cake and lower its moisture content, water activity and volume compared to control (1599.66 and 1945.69 g, 28.87 and 26.97%, 0.91 and 0.89, 523.33 and 425.00 cm3, respectively). The sensory evaluation result showed that the addition of 0.5% xanthan gum to an eggless cake received the highest acceptability among other eggless cakes. In conclusion, the addition of 0.5% xanthan gum produced the most promising substitute for eggs in cakes.
ABSTRAKAzmi AFM, Ghani AAA, Saadan AS, Mokrish A, Lai KS, Zamri-Saad M, Zuki AB, Hassim HA. 2016. Perubahan histologi jaringan hati dan hubungan serum biokimia pada kambing yang mengalami kebuntingan ketosis. JITV 21(2): 96-100. DOI: http://dx.doi.org/10.14334/jitv.v21i2.1357Perubahan histologi hati kambing yang mengalami kebuntingan ketosis dikarakterisasi pada penelitian ini. Dua puluh kambing bunting pada hari ke-80 digunakan pada percobaan ini. Sepuluh kambing bunting diberi pakan rumput (Napier) dan konsentrat bersama air secara ad libitum dikategorikan sebagai kambing bunting yang sehat dan 10 kambing lainnya yang menunjukkan gejala-gejala klinik dan subklinik ketosis dikategorikan sebagai kambing bunting tidak sehat. Biopsi hati dilakukan saat gejala klinik muncul. Beta-Hydroxybutyrate (BHBA), asam lemak bebas, dan gula ditentukan dosisnya. Persiapan histologi menunjukkan persamaan insidensi dan intensitas steatosis hati ringan bersama vakuolasi seluler yang lebih rendah di dalam hepatosit kambing bunting yang sehat. Hampir semua kambing bunting yang menderita ketosis (n=8/10) mempunyai jumlah kadar tetesan lipid yang besar di dalam setiap hepatosit di semua asinus hati bersama kadar selular vakuolasi yang tinggi, serta berhubungan dengan peningkatan kadar BHBA dan asam lemak bebas saat terjadi penurunan kadar gula dalam darah. Histological changes of liver in does with pregnancy ketosis were characterized. Twenty pregnant does at day 80 of pregnancy were used for this experiment. A total of 10 does were fed by grass (Napier) and goat concentrate with water ad libitum. Those 10 goats considered as healthy pregnant goat, and another 10 goats showing clinical and subclinical signs of ketosis considered as unhealthy pregnant does. Liver biopsies were performed when clinical signs appeared. BetaHydroxybutyrate (BHBA), free fatty acid (FFA), and glucose were dosed. Histological preparation revealed similar incidence and intensity of mild liver steatosis with lower cellular vacuolation in hepatocyte presence in healthy late pregnant does. Almost all of the pregnant does with ketosis state (n=8/10) had large amount of small lipid droplets in almost every hepatocyte over the whole liver acinus with higher number of cellular vacuolation, and related with higher BHBA and FFA levels while low in glucose level.
Food waste is a global issue with environmental, social, and economic consequences. The problem with food waste has become more and more evident during recent years and a reduction of the waste would be one important step towards a more sustainable society. Food waste is a global issue with environmental, social, and economic consequences. As fast food industry strives to develop distinctive identities, deeper understanding about topics such as brand identity, meaning, image, and reputation will enable brand owners to communicate more effectively with stakeholders including shareholders, customers, employers, and others. Many studies have focused on investigating the sources of food waste from households, while very little is known about other outlets such as food plants and restaurants whose services contribute to the food waste amounts. The study was conducted through a literature review and interviews with the actors that included 3 QSR fast food restaurants management and 1 official from AYAMAS Food Corporation Sdn. Bhd. To broaden the scope of the research several supporting frameworks were utilized and aided in the generation of a complete understanding of the thoughts of the actors. The results from the research showed a variety of the actions they have taken to address the issue, and the opportunities and obstacles they see for the management of food waste. However, the environmental, economic, and social dimensions of the issue were acknowledged by the interviewees, being the latter the most relevant one for them, stating the importance of a change in behavior and raising of awareness and consciousness from all people towards the issue.
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