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104 results for “raw product”
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Research ArticleOpen accessIn the abstractComparison of Chemical Characteristics of Various Commercial Animal Skin CrackersSiti Susanti, Antonius Hintono, Sri Mulyani et al.This study aims to compare the data on chemical characteristics (protein content, fat, ash, moisture, Free Fatty Acid (FFA), Thiobarbituric Acid (TBA), and total energy) of commercial skin crackers made from various kinds of animal skin. Four categories of commercial animal skin crackers from the same producer were assigned as treatments, including cowhide crackers, buffalo askin crackers, fish skin crackers, … …American Journal of Animal and Veterinary Sciences, Vol. 17, Issue 4 · 19 Dec 2022 · 5,712 accessesView PDFCite
Research ArticleOpen accessIn the abstractEvaluation of Anti-Inflammatory Potential of Turmimax® an in vivo and in vitro StudyFiroz Hussain H M., Nanjundaiah S., Sadashiva Channangihalli Thimmegowda et al.The main objective of this study was to investigate the in vivo and in vitro anti-inflammatory effects of the Turmimax® bio-enhanced turmeric formulation. By comparing the relative fluorescence intensities of the interleukins IL-8 (Interleukin-8) and IL-12 (Interleukin-12) cytokines in stimulated murine Raw 264.7 macrophages, Turmimax® was evaluated for its anti-inflammatory in vitro efficacy. Turmimax® was administered orally in two doses, … …American Journal of Biochemistry and Biotechnology, Vol. 18, Issue 4 · 24 Nov 2022 · 6,581 accessesView PDFCite
Research ArticleOpen accessIn the abstractDevelopment of an Arduino-Based Robotic Arm Yam Heap MakerAgbese Raphael, Dagwa Ishaya Musa, Nurudeen Abdulhakeem Hassan, Adekunle JoshuaIn this study, a prototyperobotic arm yam heap-maker using Arduino was developed. Nigeria produces around75% of global yam production which is widely consumed as staple foods in Africaand Asia and as raw materials for processing into other finished goods. Theproduction of this economic commodity is largely crude and labor-intensive assuch the need to adopt a modern approach to farming. The … …Journal of Mechatronics and Robotics, Vol. 6, Issue 1 · 2 Sep 2022 · 6,463 accessesView PDFCite
Research ArticleOpen accessIn the abstractProducing Functional Fatty Acid DHA from Corn Steep Liquor by Aurantiochytrium SW1Xiaojie Ren, Qi Yan, Baoyue Liu et al.Thraustochytrium has a relatively high lipid content in the cell and its lipid content can account up to 70% of the dry cell weight. It is an important raw material for the third-generation biodiesel production and the production of functional fatty acid Docosahexaenoic Acid (DHA). However, the high cost of traditional fermentation medium has hindered the industrial production of lipid. … …American Journal of Biochemistry and Biotechnology, Vol. 17, Issue 4 · 20 Nov 2021 · 6,323 accessesView PDFCite
Research ArticleOpen accessIn the abstractThe Effect of Bisphenol A Polyether Polyols on the Synthesis of Hydrophilic Epoxy ResinsJinhua Yi, Xin YuanThe article uses three types of Bisphenol A polyether polyols BEO, BPO-6 and BPO-10 as raw materials, reacts with epichlorohydrin under the action of a catalyst and synthesizes a hydrophilic epoxy resin. The molecular structure of the product is analyzed by infrared spectroscopy and the results show that the synthesis of the hydrophilic epoxy resin BEOGE conforms to the results … …American Journal of Biochemistry and Biotechnology, Vol. 17, Issue 3 · 15 Jul 2021 · 7,659 accessesView PDFCite
Research ArticleOpen accessIn the abstractDevelopment of Production Technology for Meat Products using β CaroteneAinur Matibayeva, Bagila Jetpisbayeva, Mira Serikkyzy et al.In this article, the possibility of using pumpkin in the production of meat products is investigated and justified. In order to improve the functional and technological properties of sausage, the recipe and production technology of cooked sausage using a natural source of beta carotene have been developed. Physical-chemical, functional-technological and organoleptic properties of the finished product were studied. The results … …OnLine Journal of Biological Sciences, Vol. 20, Issue 4 · 28 Dec 2020 · 6,472 accessesView PDFCite
Research ArticleOpen accessIn the abstractDevelopment of Technology for Obtaining Protein Hydrolysate from Camel Offal using Enzymatic HydrolysisAigul Tayeva, Zhuldyz Satayeva, Lyazzat Baibolova et al.The research is devoted to the creation of protein hydrolysate from camel wool offal. Protein deficiency in diets leads to the search for additional sources of protein. In this regard, protein hydrolysates are a promising reserve for enriching food products with proteins, the problems of obtaining which attract the attention of researchers. The quality and properties of protein hydrolysates are … …OnLine Journal of Biological Sciences, Vol. 20, Issue 4 · 28 Dec 2020 · 6,301 accessesView PDFCite
Research ArticleOpen accessIn the abstractDevelopment and Implementation of the HACCP System on the Production Line of Kefir from Goat's MilkGaukhar Yussupova, Dina Kurmangaliyeva, Zhazira Shadyarova et al.The purpose of this work is to develop a HACCP plan with the subsequent implementation of the HACCP system to ensure the safety of production of kefir from goat's milk produced in the "Breeding farm" Zerenda "LLP in the Akmola region. When implementing HACCP defined policy and security of products, the scope of the HACCP system, the appointment of working … …OnLine Journal of Biological Sciences, Vol. 20, Issue 3 · 9 Oct 2020 · 8,364 accessesView PDFCite
Research ArticleOpen accessIn the abstractHigh-Protein Solid-State Symbiotic Fermentation of Sauce Residue for Probiotic FeedXinhe Zhao, Zhuangzhuang He, Wenwei Lu et al.The abuse of antibiotics in animal feed has caused a series of problems in livestock breeding, meat products and the natural environment. In this study, sauce residue was used as the main raw material that includes 25.98% of dry-based crude protein, 3.91% of NaCl, 16.28% of crude fat, 11.06% of the ash and the multi-strain solid-state symbiotic fermentation technology was … …American Journal of Biochemistry and Biotechnology, Vol. 16, Issue 4 · 9 Oct 2020 · 7,464 accessesView PDFCite