bluuebunny/crossref_metadata_2025_split huggingface dataset:
Enzyme preparations in compound feed for ducklings
Authors: Sherne V S , Lavrentev A Y , Evdokimov N V , Petrov N S , Nemtseva E Y , Danilova N V 
Published: October 2019

Abstract
The paper presents the results of the enzyme preparations in various combinations influence on the dynamics of growth, development and slaughter quality of ducklings. Scientific and economic experiment was held in the Chuvash Republic. For the experiments, the control and 2 experimental groups of ducklings (50 animals each), were selected and formed. Ducklings of the 1st experimental group received enzyme preparations amilosubtilin in the amount of 0,05 kg/t and protosubtilin in the amount of 0,05 kg/t during the entire period of cultivation in combination with the feed. Ducklings of the 2nd experimental group of feed got enzyme preparations amilosubtilin in the amount of 0,1 kg/t and celloviridin in the amount of 0,075 kg/t. It was established that ducklings, who received enzyme preparations in addition to animal feed had increased growth energy throughout the experiment. By the end of the experiment, the live weight of the ducklings control group was - 3,424 kg, the first experimental group, who received enzyme preparations amylosubtilin in the amount of 0,05 kg/t and protosubtilin in the amount of 0,05 kg / t in addition to feed – 3,712 kg. In the second experimental group, live weight by the end of the experiment was - 3,804 kg, where ducklings received enzyme preparations amylosubtilin in the amount of 0,1 kg/t and celloviridine in the amount of 0,075 kg/t in addition to feed. The average daily gain in live weight of animals in the control group was 53,52 g, and in the first experimental group – 58,10 g, in the second – 59,56 g. The inclusion of a mixture of enzyme preparations in animal feed in experimental animals contributed to an increase in body length compared with the control by an average of 0,9 cm and 1,6 cm, the tarsus length by 2,5 cm and 4,3 cm, and the chest girth by 1,8 cm and 2,5 cm, respectively. Based on the measurements, body indexes were calculated and had similar values, but with a slight increase in the experimental groups: in terms of massiveness - by 3,16 % in the first and 7,12 % - in the second, in the wide-body index - by 3,84 % in the first and 4,54 % - in the second and by erisomia, respectively - by 2,51 % and 2,66 % compared to the control. Increasing the productivity of ducklings during the cultivation has affected the reduction of feed costs and the unit cost of production, which contributed to an increase in profits in the experimental groups. Thus, the cost of 1 kg of gain in the second experimental group compared with the control group decreased by 7.9 rubles. The profit per 1 kg of gain in the second experimental group compared with the control was more by 7.9 rubles or 22,6%. Compared with the first experimental group at 2.88 rubles, or by 8,3 %.
Characterization of protease activity from hepatopancreas of blue crab
Authors: Makkapan W , Narkthewan P 
Published: October 2019

Abstract
Proteolytic enzymes play an important role in determining the quality of blue crab during postmortem storage. Activity of endogenous proteases is involved in the texture softening and autolysis of blue crab, which limits the customer acceptance and marketing price. This research aimed to characterize the protease activity of crude enzyme extract from the hepatopancreas of blue crab. The optimum activity of crude protease extract was found at pH 7.0 and 50°C. The crude protease enzyme was highly stable over a wide pH range of 4.0-11.0 and showed high stability at temperatures below 40°C. In addition, the protease activity continuously decreased with an increasing concentration of NaCl (0-15% w/v). Therefore, an understanding of the endogenous proteases in the blue crab could be used to develop appropriate storage methods during its distribution process.
Streptomyces spp. culture filtrates reduced T4 infectivity to E. coli
Authors: Lee M J , Liu B L , Kuo H R , Chen C J , Chang K M , Chang C A 
Published: October 2019

Abstract
A Streptomyces spp. culture was isolated and identified. Its filtrate was found to be able to destroy ORSV and CYmMV virus coat protein, and could be used to reduce the transmission of plant virus disease in vivo, in our previous study. We also tested and found that it can destroy the coat proteins of 13 other of plant viruses, suggesting that the mechanism of action is not specific to a few plant viruses. Aim: To test if this culture filtrate can destroy or affect the infectivity of non-plant viruses. Materials and methods: Streptomyces spp. were cultured in soybean-based culture medium for 14 days, and the culture was collected and filtered. T4 phage infection of E. coli was used as a model. E. coli was cultured on 0.75% TSA agar plates. The T4 phage was incubated with various concentrations of Streptomyces spp culture filtrate for 30 minutes, before adding to the E. coli lawn. Culture filtrates of two strains, the C5-6 and the SML-1, were used. T4 phage incubated with 300 ppm virusbom (a known anti-viral agent) was used as a positive control. The formation of T4 lysis colony was calculated for the plaque-forming unit (PFU). Results: The dilution of 1 in 8 of the culture filtrates reduced the number of phage colony on E. coli lawn. The infectivity was significantly reduced when T4 was incubated with the culture filtrate at 1/8 dilution when compared to the non-treated groups. The virusbom treated PFU was significantly reduced, in comparison with C5-6 treated group (P=0.013), and with SML-1 treated group (P=0.028) as per ANOVA test followed by Tukey post-hoc comparison. Summary: These data demonstrated that culture filtrates of Streptomyces spp. reduced T4 to E. coli infectivity and suggested that the anti-viral compounds in the filtrate is not specific to plant viruses. The application of the culture filtrate and its content might have broader applications.
Production of vinegar from organic broken rice noodles
Authors: Jaikang J , Rungsardthong V , Thumthanaruk B , Puttanlek C , Uttapap D , Plathanaporn V , Vatanyoopaisarn S 
Published: October 2019

AbstractOrganic broken rice noodles (OBRN) are generally considered as waste material from noodle processing factories and are of low value. The purpose of this research study was to increase the value of OBRN by converting it to fermented vinegar. In the first step, the hydrolysis methods of OBRN were studied. The conversion of starch into reducing sugar using acid hydrolysis, mold inoculation, and rice cake starter (loog-pang) were compared. For acid hydrolysis, 0.6 M sulfuric or hydrochloric acid at 80, 100, and 121°C was used. For biological hydrolysis, steamed OBRN was soaked in water at a ratio of 1:2 for 1 h, then mixed with 0-0.4 % (w/w) koji or ricecake starter and left to ferment. The latter methods yielded the highest glucose of 167.66 and 178.94 g/L, respectively, when 0.2 % of starters were inoculated for 3 days. In a second step, OBRN wine was made from a mixture of hydrolyzed OBRN liquid and 20° Brix of pineapple juice at a 1:1 ratio and subsequently fermented for 7 days. The alcohol produced from OBRN showed the highest concentration of 10.05 % (v/v) at 7 days of incubation. Lastly, wine was prepared at various alcohol concentrations of 4-6 % (v/v) and at a pH of 5.5 for further vinegar fermentation usingAcetobacter pasteurianusTISTR 102, by shaking at 150 rpm for 7 days. The result showed that the appropriate alcohol concentration for producing vinegar was 4 % (v/v) and the OBRN vinegar exhibited clear, light yellow color, and had total acidity content of 3.52 % (v/v) and a pH of 3.28 after 4 days of incubation.
Effect of freshness and salt on quality of white shrimp
Authors: Kundacha N , Rungsardthong V , Kiatponglarp W , Vatanyoopaisarn S , Puttanlek C , Uttapap D , Hirunarj C , Thumthanaruk B 
Published: October 2019

Abstract
The concentration of salt (NaCl) in white shrimp, which is one of the main export products of Thailand, is very important in quality control. In this research study, Na and Cl distribution in white shrimp was investigated using the X-ray fluorescence (XRF) technique to examine salt absorption and distribution within samples at two freshness levels, freshness levels 3 and 4. White shrimp of both freshness levels were soaked in a salt solution at 9 % (w/v) for 90 min and boiled for 110-130 sec, in accordance with work instructions from a factory. Additional samples were cooked after soaking, and still other samples of raw shrimp (not soaked, not cooked) were examined by the XRF technique and the results obtained were compared with quantitative salt analysis by the titration method. The concentration of Na and Cl can be matched to a color scale to represent the level of Na and Cl absorption. The results show that white shrimp with freshness level 3 absorbed a higher concentration of salt solution (2.49±0.11 %) than the samples with freshness level 4 (2.20±0.14 %). The results were similar to those resulting from the titration method, although the samples at freshness level 3 indicated higher salt concentration. However, white shrimp with freshness level 4 also indicated a higher TVB-N value than that of freshness level 3, but still meets the Thai standard for frozen shrimps and prawns.
Effect of culture conditions and medium compositions on kojic acid production by Aspergillus oryzae ATCC 10124
Authors: Promsang A , Rungsardthong V , Thumthanaruk B , Puttanlek C , Uttapap D , Foophow T , Phalathanaporn V , Vatanyoopaisarn S 
Published: October 2019

Abstract
Kojic acid is a secondary metabolite produced by some strains of Aspergillus spp and has been exploited commercially in food and cosmetic products. The objective of this work was to optimize the cultivation conditions of Aspergillus oryzae ATCC 10124 prior to triggering the fermentation process using organic broken rice noodles (OBRN) as a carbon source. Trials with various carbon and nitrogen sources show that 10% glucose and 0.05% yeast extract with ammonium sulfate was favorable for A. oryzae to produce kojic acid (1.58 g/L at day 4 of cultivation). Initial pH and agitation rate significantly affected the kojic acid formation. The maximum quantities of kojic acid were obtained when the pH of the medium was at 2.5, and shaking was at 200 rpm, at 1.60 g/L and 1.65 g/L, respectively. When the carbon source was changed to OBRN, the substrate was saccharified by alpha-amylase and glucoamylase, and 100% of the hydrolysate was used to replace glucose for the kojic acid fermentation. Kojic acid content increased when using OBRN, at 1.52 g/L, and was comparable to that yielded from the fermentation with glucose (1.58 g/L).
Effect of barrel temperatures and starch type on some properties of extruded glass noodles
Authors: Thapnak C , Rungsardthong V , Vatanyoopaisarn S , Vimolchalao C , Puttanlek C , Uttapap D , Wongsa J , Thumthanaruk B 
Published: October 2019

Abstract
Traditional production of glass noodles is a long and complicated processes mainly uses mung bean starch which is costly. This research aimed to study the extrusion effect of barrel temperature of zone 3 on size, cooking time and stability time (time until the noodles tear in boiling water) compared to the control, the commercial glass noodle produced by the traditional processes. The effects of using starch blends from mung bean starch (MBS) and pea starch (PS), potato starch (PTS), cassava starch (CS) and modified cassava starch (MCS) at the ratio of 80:20, 70:30, 60:40 and 0:100 (w/w) on the size and cooking properties of the glass noodles were investigated and compared to the control. Results showed that the increased barrel temperature of zone 3 of the extruder increased the size of the dried and cooked glass noodles. The starch blends of MBS and PTS glass noodle resulted to the highest cooking loss (7.94-25.09%). The cooking weights (%) of glass noodle were lower with the decrease of MBS followed with the increase of cooking losses (%) in most cases. However, the starch blends of MBS and MCS showed the lowest values of cooking loss at all ratios used (5.30-5.83%). The extruded glass noodles showed similar appearance with lower cooking time (2 min) and stability time (8 min) compared to the control (3 min and 20 min, respectively). Based on the results of this study, it can be concluded that the starch blends of MBS and MCS glass noodle yields cooking properties better than other types of starch blends for the extruded glass noodles.
Utility of ion-exchange substrates to grow potato seedlings under pot conditions
Authors: Filippova S V , Eliseeva L V , Mefodev G A , Makushev A A , Shashkarov L G 
Published: October 2019

Abstract
Present study reports the cultivation of potato seedlings on ionite substrates in pot culture. The possibility of using these substrates to preserve the qualitative characteristics of the potato genotype was studied. The research was conducted on hybrid seed potatoes produced in VNIIKH named after A. G. Lorch. During the growing season, the intensity of seedlings development in terms of stem height (every 2 weeks) was taken into account. At the end of the growing season, the number of leaves was analyzed, and after harvesting, the yield and its contributing components were taken into account. Dispersion analysis was performed to study the quantitative assessment of phenotypic factors. In peat soil, depending on their origin and year of cultivation, the percentage of seedling death varied from 26.0 to 41.6%. On ionite substrates, the survival rate of seedlings significantly increased - only 4.0-14.4% died when grown in cuvettes. After picking in pots, the full survival of seedlings was observed both in the control and in the experimental variants. The best of the experimental options for growing seedlings in pot culture was the substrate IS-2E, prepared on the basis of IS-2V and clinoptilolite in a volume ratio of 3:1. Growth and survival rate of seedlings on ionite substrates significantly increased by 19.3-30.2% over control and thus reduces percentage of seedlings elimination. Growing seedlings is one of the first and most important stages in the general scheme of potato breeding [1,2]. The pot culture of seedlings in greenhouses, which provides separate cultivation of genotypes, high planting density and the ability to eliminate the seasonality of this process, has acquired great importance [3]. However, the mixtures used as a substrate for growing plants do not provide optimal conditions for the growth and development of seedlings and the preservation of all genotypes [4,5]. Identifying optimal substrates and methods for obtaining hybrid seedlings of potatoes and improving the efficiency of selecting high-yielding genotypes at an early stage of selection is considered as an important researchable issue to increase the effectiveness of the entire selection process [6,7]. All this leads to strengthen the research in this direction, which has not yet developed and reported [8].
Food security in Java Island, Indonesia: Panel data of ordinary least square approach
Authors: Prasada I M Y , Masyhuri  
Published: October 2019

Abstract
Food security over the past few years has become a major problem faced by developing countries, including Indonesia, and needs to be resolved properly. Therefore, this study aims to determine the factors that influence the food security of the population in Java Island. The data used in this study were secondary data taken from the Central Bureau of Statistics (BPS) in 2008-2017, namely data on real prices of cooking oil, real sugar prices, real beef prices, real price of rice, food and non-food expenditures, real per capita income, and area of agricultural land. The data was analyzed using a fixed effect regression panel data model. The results of the study show that the factors influencing the share of food expenditure in Java Island were the variables of real prices of rice and real per capita income.
Application of the technology of encapsulation of rowanberry extract to develop a functional cottage cheese dessert
Authors: Matseychik I V , Korpacheva S M , Martynova E G , Lomovsky I O 
Published: October 2019

Abstract
The possibility of using the technology of encapsulation of rowanberry extract to remove the natural bitter taste of raw material is discussed in this paper. Fruits of the rowan native to Novosibirsk city and the Altai region (Russia) were subjected to infrared (IR) drying (the rowanberries were collected in September 2017 and 2018). A plant extract produced using the IR-dried rowanberry powder was utilized for encapsulation. Two encapsulation technologies, spray drying and freeze drying, were discussed and compared. Polysaccharides (konjak gum and guar gum) were used as encapsulating agents. It was found that encapsulation could significantly improve properties of the finished product. The developed encapsulated powder can be used to produce value-added functional cottage cheese dessert. The functional properties of the samples before and after encapsulation were verified using physicochemical methods. The resulting powder had increased contents of vitamin C, β-carotene, flavonoids, and antioxidants.
The competitiveness of indonesian cloves commodity in international market
Authors: Pratama A P , Darwanto D H 
Published: October 2019

Abstract
Clove is one of the plantation commodities that contributes to the Indonesian economy. Indonesia, with a large potential of land area, is expected to be able to increase domestic clove production to provide domestic and international demand, increasingly. The purpose of this study is to analyze the competitiveness of Indonesian clove commodities in the international market. Using the Revealed Comparative Adventage (RCA) indicator, the Trade Specialization Index and the Acceleration Ratio (AR). The results of the analysis show that Indonesian clove commodities have a comparative advantage, and play a role as net clove exporters and are able to compete and reduce the international market share.
Experimental analyses on shearing properties of hop stem
Authors: Yang J , Li X K 
Published: October 2019

Abstract
In order to solve the problems of low cleaning rate and high breakage rate of the existing hop harvesting mechanical cutting devices, single factor and multi-factor orthogonal tests were carried out on hop stems of different varieties, such as Qingdao big flower, Marco Polo and Fragrant flower, by using the universal testing machine. The tests were focused on the influence of the factors, including moisture content, shearing mode and shearing velocity on shearing force. The results show that the influence of the above three factors are all significant, among which the first two are more significant. The shearing force will increase with the decrease of moisture content and it will decrease with the increase of shearing velocity. When the shearing velocity is kept between 100 mm/min and 200 mm/min, it will be the most advantageous to the cutting, and the slip cutting is the most labour-saving mode. The tests show that the cutting effect will be the best during the course of harvesting when the hop stems are fresh. The shearing velocity arrives at 100mm/min and the slip cutting mode is adopted. The results can provide a theoretical basis for improving the cutting devices of the existing hop harvesting machinery.
Amelioration of genetic diversity and its assessment in Brassica napus - carinata introgression lines
Authors: Dhaliwal I , Mason A , Banga S , Bharti S , Banga S S 
Published: October 2019

Abstract
One of the breeding goals in Brassica napus has been to facilitate introgression of novel traits from wild or closely related species through inter- and intra-specific crosses. The present study is based on the evaluation of B. napus – carinata introgression lines (ILs) for introgressed morphological and genetic diversity in comparison to the parental B. napus lines. A set of 81 Brassica napus – carinata ILs, developed previously following a back cross strategy, was assessed for introgressed genetic diversity by comparing them with the 15 B. napus recipient parents under two environments (E1: timely sown and E2: late sown) for phenotypic expression of 13 morpho-physiological traits. Trait averages as well as trait variations were generally higher for ILs, indicating introgression of variability in the desired direction. In comparison to the parents, the ILs were observed to be early to flower, early to mature, higher yielding, had more siliquae on the main axis and the siliquae were longer. ANOVA revealed highly significant differences amongst genotypes for 10 traits of which 4 traits, viz., days to 50% flowering, days to 100% flowering, plant height and pod length were highly significant in both the environments. SNP-based chromosome-wise gene diversity, as estimated using software SELECTIONTOOL, indicated high estimates for individual chromosomes in ILs as compared to the parental lines. The phenotypic variability estimated for majority of the traits in ILs is being utilized for developing new high yielding rapeseed varieties.
Study of pre-treatment and frying condition for seasoned deep fried shredded bamboo shoots (Thyrsostachys siamensis)
Authors: Rajchasom S , Vuthijumnonk J T , Pianpayoungpong P , Kantawong P , Thingakhuea P 
Published: October 2019

Abstract
The objective of this research is to develop a new product of bamboo shoots, which is a seasoned deep fried shredded bamboo shoot. The study was divided into three parts which were the assessment of pre-treatment process for seasoned deep fried bamboo shoot prior to frying, the frying conditions and the consumer acceptability of the seasoning and flavour of the final product. Three pre-treatment processes assessed were freezing, vacuum drying and freeze drying. Three frying temperature levels were 160, 170, and 180°C for 3 and 5 seconds. Two seasoning flavours, corn cheese and paprika, were chosen in this study for a consumer acceptance evaluation. The results showed that the appropriate pre-treatment and frying conditions were the vacuum drying at 60°C for 3 hours and frying at 180°C for 3 second. This condition provided the good characteristics of inflated light golden yellow of the product with a low moisture content of 3.40±1.08% wet basis (w.b.), crispness value of 7.58 N and colour value in L* a* b* term were 51.57±0.91, 6.44±0.19 and 21.96±1.09, respectively. The consumer acceptability of the product was evaluated by sensory test using 9-points hedonic scale, it was found that the overall acceptability on corn cheese and paprika flavours of the product were moderate to much with the score of 7.08±1.44 and 7.18±1.25, respectively. It can be concluded that the bamboo shoots processed in this way have the potential to be developed into a new product.
Experimental study on mechanical properties of reed stalk
Authors: Tian K P , Shen C , Zhang B , Li X W , Huang J C , Chen Q M 
Published: October 2019

Abstract
Reed is a kind of important natural resources. The inherent mechanical properties of reed stalk are the basis for development of its production equipment. As the research on the basic mechanical properties of reed stalk is still in blank both at home and abroad, this paper makes the compression, tensile, and bending experiments respectively on the bottom reed stalk in the harvest time with an electronic universal testing machine, obtains the corresponding stress-strain curves under the compression, tensile, and bending loads, and confirms that the mean compression strength is 2.69 MPa, the mean compression elasticity modulus is 75.52 MPa, the mean tensile strength is 16.45 MPa, the tensile elasticity modulus is 433.19 MPa, the mean bending strength is 2.15 MPa, and the mean fracture deflection is 5.54 mm. The experimental results may provide a reference for the development and parameter optimization of the reed production equipment.