World Academy of Science, Engineering and Technology, International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering最新文献_第5页

Studies on Storage Behavior of Cabbage Head as Influenced by Organic Amendments and Inorganic Fertilizers 有机改良剂和无机肥料对白菜头贮藏特性的影响

World Academy of Science, Engineering and Technology, International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering Pub Date : 2014-01-01 DOI: 10.5281/ZENODO.1090867

R. Chatterjee, P. K. Paul

引用次数: 1

Mathematical Modeling of Uncompetitive Inhibition of Bi-Substrate Enzymatic Reactions 双底物酶促反应非竞争性抑制的数学模型

World Academy of Science, Engineering and Technology, International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering Pub Date : 2013-09-06 DOI: 10.5281/ZENODO.1088248

R. A. Azizyan, A. Gevorgyan, V. Arakelyan, E. Gevorgyan

{"title":"Mathematical Modeling of Uncompetitive Inhibition of Bi-Substrate Enzymatic Reactions","authors":"R. A. Azizyan, A. Gevorgyan, V. Arakelyan, E. Gevorgyan","doi":"10.5281/ZENODO.1088248","DOIUrl":"https://doi.org/10.5281/ZENODO.1088248","url":null,"abstract":"Currently, mathematical and computer modeling are widely used in different biological studies to predict or assess behavior of such a complex systems as a biological are. This study deals with mathematical and computer modeling of bi-substrate enzymatic reactions, which play an important role in different biochemical pathways. The main objective of this study is to represent the results from in silico investigation of bi-substrate enzymatic reactions in the presence of uncompetitive inhibitors, as well as to describe in details the inhibition effects. Four models of uncompetitive inhibition were designed using different software packages. Particularly, uncompetitive inhibitor to the first [ES1] and the second ([ES1S2]; [FS2]) enzyme-substrate complexes have been studied. The simulation, using the same kinetic parameters for all models allowed investigating the behavior of reactions as well as determined some interesting aspects concerning influence of different cases of uncompetitive inhibition. Besides, it has been shown that uncompetitive inhibitors exhibit specific selectivity depending on mechanism of bi-substrate enzymatic reaction. Keywords—Mathematical modeling, bi-substrate enzymatic reactions, sequential mechanism, ping-pong mechanism, uncompetitive inhibition.","PeriodicalId":23659,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering","volume":"57 1","pages":"974-977"},"PeriodicalIF":0.0,"publicationDate":"2013-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80829503","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3

Structure Based Computational Analysis and Molecular Phylogeny of C- Phycocyanin Gene from the Selected Cyanobacteria 蓝藻C-藻蓝蛋白基因的结构计算分析及分子系统发育

World Academy of Science, Engineering and Technology, International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering Pub Date : 2013-09-04 DOI: 10.5281/ZENODO.1088072

N. Reehana, A. P. Ahamed, D. M. Ali, A. Suresh, R. Kumar, N. Thajuddin

引用次数: 10

An Integrated Predictor for Cis-Regulatory Modules 顺式调控模块的集成预测器

World Academy of Science, Engineering and Technology, International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering Pub Date : 2013-09-03 DOI: 10.5281/zenodo.1088588

Darby Tien-Hao Chang, G. Shiu, You-Jie Sun

引用次数: 0

Evaluation of Sensory Attributes of Snack from Maize-Moringa Seed Flour Blends 玉米-辣木籽粉共混食品感官特性评价

World Academy of Science, Engineering and Technology, International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering Pub Date : 2013-09-01 DOI: 10.5281/ZENODO.1088096

O. Aluko, M. Brai, A. O. Adelore

引用次数: 17

Sensory Evaluation of Diversified Sweet Potato Drinks among Consumers: Implication for Malnutrition Reduction in Nigeria 消费者对多种甘薯饮料的感官评价:对尼日利亚减少营养不良的影响

World Academy of Science, Engineering and Technology, International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering Pub Date : 2013-09-01 DOI: 10.5281/ZENODO.1088130

Meludu Nkiru, Fakere Bosede Felicia

{"title":"Sensory Evaluation of Diversified Sweet Potato Drinks among Consumers: Implication for Malnutrition Reduction in Nigeria","authors":"Meludu Nkiru, Fakere Bosede Felicia","doi":"10.5281/ZENODO.1088130","DOIUrl":"https://doi.org/10.5281/ZENODO.1088130","url":null,"abstract":"Diversification of the processing of crops is a very important way of reducing food insecurity, perishability of most perishable crops and generates verities. Sweet potato has been diversified in various ways by researchers through processing into different forms for consumption. The study considered diversifying the crop into different drinks by combining it with different high nutrient acceptable cereal. There was significant relationship between the educational background of the respondents and level of acceptability of the sweet potato drinks (χ 2 = 1.033 and P = 0.05). Interestingly, significant relationship existed between the most preferred sweet potato drink by the respondents and level of acceptability of the sweet potato drinks (r = 0.394, P = 0.031). The high level of acceptability of the drinks will lead to enhanced production of the crops required for the drinks that would assist in income generation and alleviating food and nutrition insecurity. Keyword—Diversification, Malnutrition, Sensory Evaluation, Sweet Potato.","PeriodicalId":23659,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering","volume":"98 1","pages":"964-969"},"PeriodicalIF":0.0,"publicationDate":"2013-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81077795","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

The Phenolic Substances and Antioxidant Activity of White Saffron (Curcuma mangga Val.) as Affected by Blanching Methods 白藏红花(Curcuma mangga Val.)酚类物质及抗氧化活性受漂烫方式的影响

World Academy of Science, Engineering and Technology, International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering Pub Date : 2013-09-01 DOI: 10.5281/ZENODO.1088100

D. Pujimulyani, S. Raharjo, Y. Marsono, U. Santoso

{"title":"The Phenolic Substances and Antioxidant Activity of White Saffron (Curcuma mangga Val.) as Affected by Blanching Methods","authors":"D. Pujimulyani, S. Raharjo, Y. Marsono, U. Santoso","doi":"10.5281/ZENODO.1088100","DOIUrl":"https://doi.org/10.5281/ZENODO.1088100","url":null,"abstract":"— Background and objectives: Most of the agricultural products are processed by blanching. Blanching can increase antioxidant activity in white saffron products. The objective of this research were to determine antioxidant activity, to identify, and to measure changes in phenolic substances of fresh and blanched white saffron rhizomes ( Curcuma mangga Val.). Methods: White saffron rhizomes were peeled, washed and blanched in boiling water containing 0% or 0.05% citric acid solution for 5 and 10 minutes. Samples were extracted using methanol, rotaevaporated, and freezedried. Dried extract was determined antioxidant activity by DPPH method, identified and quantified for the phenolic substances by High Performance Liquid Chromatography (HPLC) equipped with coloumn C 18 and Photodiode-array detector (PAD). Result: This research showed that the quantity of the 6 phenolic substances identified in blanched white saffron in citric acid solution increased significantly compared to that of the non-blanched. Blanching white saffron in 0.05% citric acid media for 5 minutes increased its antioxidant activity, and total phenolic content. Conclusions: The identified phenolic substances of white saffron were Gallic Acid (GA), Catechin (C), Epicatechin (EC), Epigallocatechin (EGC), Epigallocatechingallat (EGCG) and Gallocatechingallat (GCG). The blanched white saffron contained C and EGCG significantly higher than that of fresh rhizomes.","PeriodicalId":23659,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering","volume":"2 1","pages":"947-950"},"PeriodicalIF":0.0,"publicationDate":"2013-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89804681","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 14

Magnetic Properties Govern the Processes of DNA Replication and the Shortening of the Telomere 磁性控制DNA复制和端粒缩短的过程

World Academy of Science, Engineering and Technology, International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering Pub Date : 2013-07-22 DOI: 10.19080/CTBEB.2017.08.555745

A. Y. Rojeab

引用次数: 3

Stress Relaxation of Date at Different Temperature and Moisture Content of Product: A New Approach 枣在不同温度和产品含水量下的应力松弛:一种新方法

World Academy of Science, Engineering and Technology, International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering Pub Date : 2012-09-26 DOI: 10.13031/2013.41946

D. Zare, M. Alirezaei, S. Nassiri

{"title":"Stress Relaxation of Date at Different Temperature and Moisture Content of Product: A New Approach","authors":"D. Zare, M. Alirezaei, S. Nassiri","doi":"10.13031/2013.41946","DOIUrl":"https://doi.org/10.13031/2013.41946","url":null,"abstract":"Iran is one of the greatest producers of date in the world. However due to lack of information about its viscoelastic properties, much of the production downgraded during harvesting and postharvesting processes. In this study the effect of temperature and moisture content of product were investigated on stress relaxation characteristics. Therefore, the freshly harvested date (kabkab) at tamar stage were put in controlled environment chamber to obtain different temperature levels (25, 35, 45, and 55 0C) and moisture contents (8.5, 8.7, 9.2, 15.3, 20, 32.2 %d.b.). A texture analyzer TAXT2 (Stable Microsystems, UK) was used to apply uniaxial compression tests. A chamber capable to control temperature was designed and fabricated around the plunger of texture analyzer to control the temperature during the experiment. As a new approach a CCD camera (A4tech, 30 fps) was mounted on a cylindrical glass probe to scan and record contact area between date and disk. Afterwards, pictures were analyzed using image processing toolbox of Matlab software. Individual date fruit was uniaxially compressed at speed of 1 mm/s. The constant strain of 30% of thickness of date was applied to the horizontally oriented fruit. To select a suitable model for describing stress relaxation of date, experimental data were fitted with three famous stress relaxation models including the generalized Maxwell, Nussinovitch, and Pelege. The constant in mentioned model were determined and correlated with temperature and moisture content of product using non-linear regression analysis. It was found that Generalized Maxwell and Nussinovitch models appropriately describe viscoelastic characteristics of date fruits as compared to Peleg mode.","PeriodicalId":23659,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering","volume":"136 1","pages":"681-686"},"PeriodicalIF":0.0,"publicationDate":"2012-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76377620","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Microbial Oil Production by Mixed Culture of Microalgae Chlorella sp. KKU-S2 and Yeast Torulaspora maleeae Y30 微藻小球藻(Chlorella sp. KKU-S2)与酵母(Torulaspora maleeae Y30)混合培养微生物产油

World Academy of Science, Engineering and Technology, International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering Pub Date : 2012-04-24 DOI: 10.5281/ZENODO.1062978

R. Leesing, Rattanaporn Baojungharn, Thidarat Papone

{"title":"Microbial Oil Production by Mixed Culture of Microalgae Chlorella sp. KKU-S2 and Yeast Torulaspora maleeae Y30","authors":"R. Leesing, Rattanaporn Baojungharn, Thidarat Papone","doi":"10.5281/ZENODO.1062978","DOIUrl":"https://doi.org/10.5281/ZENODO.1062978","url":null,"abstract":"Compared to oil production from microorganisms, little work has been performed for mixed culture of microalgae and yeast. In this article it is aimed to show high oil accumulation potential of mixed culture of microalgae Chlorella sp. KKU-S2 and oleaginous yeast Torulaspora maleeae Y30 using sugarcane molasses as substrate. The monoculture of T. maleeae Y30 grew faster than that of microalgae Chlorella sp. KKU-S2. In monoculture of yeast, a biomass of 6.4g/L with specific growth rate (m) of 0.265 (1/d) and lipid yield of 0.466g/L were obtained, while 2.53g/L of biomass with m of 0.133 (1/d) and lipid yield of 0.132g/L were obtained for monoculture of Chlorella sp. KKU-S2. The biomass concentration in the mixed culture of T. maleeae Y30 with Chlorella sp. KKU-S2 increased faster and was higher compared with that in the monoculture and mixed culture of microalgae. In mixed culture of microalgae Chlorella sp. KKU-S2 and C. vulgaris TISTR8580, a biomass of 3.47g/L and lipid yield of 0.123 g/L were obtained. In mixed culture of T. maleeae Y30 with Chlorella sp. KKU-S2, a maximum biomass of 7.33 g/L and lipid yield of 0.808g/L were obtained. Maximum cell yield coefficient (YX/S, 0.229g/L), specific yield of lipid (YP/X, 0.11g lipid/g cells) and volumetric lipid production rate (QP, 0.115 g/L/d) were obtained in mixed culture of yeast and microalgae. Clearly, T. maleeae Y30 and Chlorella sp. KKU-S2 use sugarcane molasses as organic nutrients efficiently in mixed culture under mixotrophic growth. The biomass productivity and lipid yield are notably enhanced in comparison with monoculture.","PeriodicalId":23659,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering","volume":"44 1","pages":"247-250"},"PeriodicalIF":0.0,"publicationDate":"2012-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86031602","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 6