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Thematische Bibliographien / Taste pores / Zeitschriftenartikel

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Zeitschriftenartikel zum Thema „Taste pores“

Autor: Grafiati

Veröffentlicht am 4. Juni 2021

Zuletzt aktualisiert am 20. Februar 2023

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1

Parks, Jeffrey D., and Mark C. Whitehead. "Scanning electron microscopy of denervated taste buds in hamster: Morphology of fungiform taste pores." Anatomical Record 251, no. 2 (June 1998): 230–41. http://dx.doi.org/10.1002/(sici)1097-0185(199806)251:2<230::aid-ar12>3.0.co;2-p.

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2

Farbman, Albert I., and Göran Hellekant. "Enhanced membrane turnover in response to stimuli in the primate taste bud." Proceedings, annual meeting, Electron Microscopy Society of America 47 (August 6, 1989): 788–89. http://dx.doi.org/10.1017/s0424820100155918.

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The presence of membrane-enclosed vesicles, 50-100 nm in diameter (cf. Fig. 1), has been observed in the taste pores of rats, mice, and rabbits, although little attention has been devoted to their importance. Murray has noted that fungiform papilla taste pores contained more vesicles than foliate papilla pores. In a recent paper we showed that thaumatin, an intensely sweet, basic protein (pl = 12), binds to the vesicles and to microvilli in taste pores. We suggested that the vesicles were shed from the microvilli as a kind of apocrine secretion, and proposed that the shedding of these vesicles

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3

LI, Liu, and Shoei SUGITA. "Morphological studies of taste buds and distribution of taste pores in the Large-billed Crow Corvus macrorhynchos." Japanese Journal of Ornithology 62, no. 1 (2013): 1–8. http://dx.doi.org/10.3838/jjo.62.1.

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4

Biandari Devi Permatasari, Komang, Putu Timur Ina, and Ni Made Yusa. "PENGARUH PENGGUNAAN TEPUNG LABU KUNING (CUCURBITA MOSCHATA DURCH) TERHADAP KARAKTERISTIK CHIFFON CAKE BERBAHAN DASAR MODIFIED CASSAVA FLOUR (MOCAF)." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 7, no. 2 (July 29, 2018): 53. http://dx.doi.org/10.24843/itepa.2018.v07.i02.p06.

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   The purpose of this research is to know the effect of pumpkin flour and ratio mocaf on the characteristics of chiffon cake and to know the right ratio for pumpkin flour and mocaf to produce chiffon cake with the best characteristics. The experimental design used is randomized block design with the treatment ratio of pumpkin flour with mocaf 10% : 90%; 20% : 80%; 30% : 70%; 40% : 60%; 50% : 50%; and 60% : 40%. The treatment was repeated 3 times to get 18 units of the experiment. The data obtained from the result research were analyzed by variance and if the treatment had an

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Miller, Inglis J., and Frank E. Reedy. "Quantification of fungiform papillae and taste pores in living human subjects." Chemical Senses 15, no. 3 (1990): 281–94. http://dx.doi.org/10.1093/chemse/15.3.281.

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6

Ohishi, Y., Y. Shiba, C. Hirono, and S. Komiyama. "Effects of cytochalasin D on taste pores of rat fungiform papillae." European Archives of Oto-Rhino-Laryngology 256, S1 (April 21, 1999): S38—S41. http://dx.doi.org/10.1007/pl00014151.

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Shin, Takemoto, Shigeru Wada, Tadatsugu Maeyama, and Shun Watanabe. "Substance P Immunoreactive Nerve Fibers of the Canine Laryngeal Mucosa." Otolaryngology–Head and Neck Surgery 97, no. 1 (July 1987): 39–46. http://dx.doi.org/10.1177/019459988709700107.

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Substance P (SP) immunoreactive nerve endings in the laryngeal mucosa were studied by PAP immunohistochemistry with light and electron microscopy. SP immunoreactive sensory endings were observed in the epithelium as intra-epithelial free nerve endings and taste bud-like structures. A small number of autonomic SP immunoreactive nerve fibers were observed running parallel to arterioles which were over 30 μm in diameter and terminated in glandular cells. Contrary to findings by silver impregnation, intraepithelial free nerve endings were more frequently observed on the lower surface of the vocal

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Ohishi, Yoshimichi, Sohtaro Komiyama, and Yoshiki Shiba D.D.S. "Predominant role of the chorda tympani nerve in the maintenance of the taste pores: the influence of gustatory denervation in ear surgery." Journal of Laryngology & Otology 114, no. 8 (August 2000): 576–80. http://dx.doi.org/10.1258/0022215001906408.

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The effect on the taste pores of denervation of the chorda tympani nerve in the middle-ear cavity was studied comparing confocal laser microscopy with lingual nerve resection. Taste pore cells were stained for actin with rhodamine-phalloidin and positive fluorescence was observed as a ring shape at the transverse cross sections. Within three days after chorda tympani nerve resection the ring reaction disappeared, although the pore morphology remained intact as seen by scanning electron microscopy. On the other hand, lingual nerve resection did not induce such rapid disappearance of the ring re

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Ceolin, Jamile, and Thais Da Luz Fontoura Pinheiro. "Sensibilidade gustativa em idosos: uma revisão narrativa." PAJAR - Pan American Journal of Aging Research 5, no. 2 (December 27, 2017): 78. http://dx.doi.org/10.15448//2357-9641.2017.2.28259.

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Objective: This study is a narrative review about the palate and the various aspects related to taste alterations in aging, as well as nutritional management. Data sources: A bibliographic search was carried out in the PubMed database from March to July 2017. For the purpose of the search, the terms "taste perception", "taste disorders", "taste threshold", "taste" bud", "elderly" with the help of Boolean operators (AND and OR). Summary: One of the earliest recipients involved in food identification and evaluation is the taste receptor. With aging, a loss of taste occurs due to changes in the m

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Ceolin, Jamile, and Thais Da Luz Fontoura Pinheiro. "Sensibilidade gustativa em idosos: uma revisão narrativa." PAJAR - Pan American Journal of Aging Research 5, no. 2 (December 27, 2017): 78. http://dx.doi.org/10.15448/2357-9641.2017.2.28259.

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Objective: This study is a narrative review about the palate and the various aspects related to taste alterations in aging, as well as nutritional management. Data sources: A bibliographic search was carried out in the PubMed database from March to July 2017. For the purpose of the search, the terms "taste perception", "taste disorders", "taste threshold", "taste" bud", "elderly" with the help of Boolean operators (AND and OR). Summary: One of the earliest recipients involved in food identification and evaluation is the taste receptor. With aging, a loss of taste occurs due to changes in the m

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Fadhliani, Dina Safina, Yati Setiati, and Ridawati Ridawati. "Influence Of Water Spraying In The Cooking Process Of Baked Churros On Customer’s Acceptance." Jurnal Pendidikan Tata Boga dan Teknologi 2, no. 1 (April 1, 2021): 18. http://dx.doi.org/10.24036/jptbt.v2i1.118.

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This study aims to examine the influence of water spraying in the cooking process of baked churros on customer’s acceptance , which includes aspects of color, aroma, taste, pores and texture. The study was conducted from January 2020 to March 2020 at the Culinary Analysis and Engineering Laboratory, Faculty of Engineering, Jakarta State University. In this analysis, extra treatment was provided to baked churros in the form of spraying water prior to the baking process. This study used an organoleptic test which was tested on 3 expert panelists (Culinary Education Lecturers) and 30 untrained pa

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Menco, Bert Ph M., Maya P. Yankova, and Sidney A. Simon. "Freeze-substitution and Postembedding Immunocytochemistry on Rat Taste Buds: G-Proteins, Calcitonin Gene-related Peptide, and Choline Acetyl Transferase." Microscopy and Microanalysis 3, no. 1 (January 1997): 53–69. http://dx.doi.org/10.1017/s1431927697970045.

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Abstract: We have explored freeze-substitution combined with low-temperature embedding in rat taste buds for postembedding immunocytochemistry. A major difference in taste bud cells that were rapidly frozen without prior chemical fixation and those that were fixed and cryoprotected before freezing was that electron-dense core granules were virtually absent. The antibodies used in these initial studies were directed against calcitonin gene-related peptide (CGRP), a peptide commonly found in nociceptive neurons; the α-subunits of two G-proteins involved in bitter and sweet taste transduction; an

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Deyana Aprilia, Ni Putu Riska, Ni Made Yusa, and I. Desak Putu Kartika Pratiwi. "PERBANDINGAN MODIFIED CASSAVA FLOUR (MOCAF) DENGAN TEPUNG KACANG HIJAU (Vigna radiate. L) TERHADAP KARAKTERISTIK SPONGE CAKE." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 8, no. 2 (June 21, 2019): 171. http://dx.doi.org/10.24843/itepa.2019.v08.i02.p07.

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This study aims to determine the effect of comparison between mocaf and green bean flour on the characteristics of sponge cake, and to know the better ratio between mocaf and green bean flour on the characteristics of sponge cake. The experimental design used a randomized block design with one treatment factor. The ratio of green bean flour and mocaf flour, which consists of 6 levels such as: 90% : 10%, 80% : 20%, 70% : 30%, 60% : 40%, 50% : 50%, 40% : 60%. The treatment was repeated 3 times to obtained 18 units of the experiment. The data were analyzed by analyzed variance and if the treatmen

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Can, Mehmet, Şükrü Hakan Atalgin, and Mehmet Faruk Aydin. "Scanning Electron Microscopic Studies of the Lingual Papillae in the English Horse." Acta Veterinaria 66, no. 2 (June 1, 2016): 257–64. http://dx.doi.org/10.1515/acve-2016-0022.

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Abstract The purpose of this study was to describe the distribution and surface structure of the lingual papillary system in four male adult English horses by scanning electron microscopy. The animals were supplied from the Jockey Club of Turkey (TJK). Tissue samples were taken from the dorsal, ventral and lateral surface of the apex, corpus and radix of the tongue. Filiform papillae were distributed mainly on the dorsum, being abundant, very long and with a slim cylindrical form with pointed endings or multi-bifurcated terminations at the apex. These papillae were typically conical in shape w

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Mittal, Swati, Usha Kumari, and Ajay Kumar Mittal. "Modifications in the surface organisation of the epidermis on the outer surface of the operculum and the epithelium lining the inner surface of the operculum in certain fresh water teleosts." Animal Biology 62, no. 2 (2012): 141–56. http://dx.doi.org/10.1163/157075611x616914.

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The outer surface of the opercular epidermis (OE) and the epithelium lining the inner surface of the operculum (EISO) of Macrognathus aculeatum, Colisa fasciata and Glossogobius giuris was investigated using scanning electron microscopy to unravel their surface ultrastructure. In the fish species investigated, the OE is thick, compared to the EISO. The OE and the EISO remain covered with a mosaic pavement of irregularly polygonal epithelial cells. The free surface of the epithelial cells is thrown into a series of microridges. Modifications in the pattern of microridges could be caused by vari

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Whiddon, Zachary D., Spencer T. Rynberg, Thomas G. Mast, and Joseph M. Breza. "Aging Decreases Chorda-Tympani Nerve Responses to NaCl and Alters Morphology of Fungiform Taste Pores in Rats." Chemical Senses 43, no. 2 (December 9, 2017): 117–28. http://dx.doi.org/10.1093/chemse/bjx076.

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Ishimaru, Yoshiro, Yuka Katano, Kurumi Yamamoto, Masato Akiba, Takumi Misaka, Richard W. Roberts, Tomiko Asakura, Hiroaki Matsunami, and Keiko Abe. "Interaction between PKD1L3 and PKD2L1 through their transmembrane domains is required for localization of PKD2L1 at taste pores in taste cells of circumvallate and foliate papillae." FASEB Journal 24, no. 10 (June 10, 2010): 4058–67. http://dx.doi.org/10.1096/fj.10-162925.

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Choi, Jin-Hee, Ji-Hye Chu, Hae-Yeon Choi, Hee-Kyung Jeon, Jong-Dae Park, and Jung-Min Sung. "Quality characteristics of jeungpyeon with different additions of won-ju (raw makgeolli)." Korean Journal of Food Preservation 29, no. 6 (October 2022): 965–75. http://dx.doi.org/10.11002/kjfp.2022.29.6.965.

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In this study, by replacing makgeolli in jeungpyeon manufacturing with won-ju (raw makgeolli) and standardizing the mixing ratio, it was intended to provide information that could suit consumers’ tastes and utilize the added value of won-ju (R10, R20, R30, R40 means amounts of raw makgeolli). Raw makgeolli content did not significantly differ in moisture content. pH, L value, hardness and gumminess decreased with increasing addition of raw makgeolli, while the b value, adhesiveness, springiness, cohesiveness, and chewiness were increased. The specific volume was the highest following method R3

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Chakraborty, Dyutiparna, Alfredo Vizzini, and Kanad Das. "Two new species and one new record of the genus Tylopilus (Boletaceae) from Indian Himalaya with morphological details and phylogenetic estimations." MycoKeys 33 (April 13, 2018): 103–24. http://dx.doi.org/10.3897/mycokeys.33.23703.

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Tylopilushimalayanus and T.pseudoballoui are described as new species from two Himalayan states (Sikkim and Uttarakhand) in India. Tylopilushimalayanus is characterised by a unique combination of features: reddish- or brownish-grey to purplish-grey then brown to reddish-brown or darker pileus, absence of olive or violet tinges on stipe surface, angular pores, stipe without reticulum or rarely with a faint reticulum restricted to the very apex, bitter taste of the context and positive macrochemical colour reaction of the stipe context with KOH (dark orange) and FeSO4 (dark green), medium sized

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Hyde, Kellie M., Ginger D. Blonde, A. Valentina Nisi, and Alan C. Spector. "The Influence of Roux-en-Y Gastric Bypass and Diet on NaCl and Sucrose Taste Detection Thresholds and Number of Circumvallate and Fungiform Taste Buds in Female Rats." Nutrients 14, no. 4 (February 19, 2022): 877. http://dx.doi.org/10.3390/nu14040877.

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Roux-en-Y gastric bypass (RYGB) in rats attenuates preference for, and intake of, sugar solutions. Additionally, maintenance on a high-fat diet (HFD) reportedly alters behavioral responsiveness to sucrose in rodents in short-term drinking tests. Due to the fact that the behavioral tests to date rely on the hedonic value of the stimulus to drive responsiveness, we sought to determine whether taste detection thresholds to sucrose and NaCl are affected by these manipulations as measured in an operant two-response signal detection paradigm. Female rats were maintained on HFD or chow for 10 weeks,

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Muhammadien, Farhansyah, Guspri Devi Artanti, and Cucu Cahyana. "Pengaruh Lama Penyimpanan Adonan Pada Metode Autolisis Dalam Pembuatan Donat Terhadap Daya Terima Konsumen." Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) 1, no. 2 (August 30, 2021): 46. http://dx.doi.org/10.24114/jnc.v1i2.26155.

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This study aims to analyze the effect of dough storage time on the autolysis method in making donuts on consumer acceptance. This study used an experimental method with the treatment of differences in storage time for dough with autolysis methods in making donuts with different lengths of time, namely 40 minutes, 60 minutes, and 80 minutes. Organoleptic analysis was carried out using a hedonic quality test on volume, skin color, frying average, shape, skin character, pores, aroma, crumb color, taste, tissue texture, quality of chewing, and oil absorption rate with 5 aspects of a rating scale a

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Salsabila, Safira, Nur Riska, and Rusilanti Rusilanti. "PENGARUH SUBSTITUSI TEPUNG BIT PADA PEMBUATAN BROWNIES KUKUS TERHADAP DAYA TERIMA KONSUMEN." Syntax Idea 4, no. 8 (October 17, 2022): 1207. http://dx.doi.org/10.36418/syntax-idea.v4i8.1971.

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Beet flour is used in the manufacture of steamed brownies to be an alternative as a natural dye, to increase the variety of beet flour products, to reduce the use of wheat flour, and to use beet flour as a functional local food. This study aims to study and analyze the effect of beet flour substitution in the manufacture of steamed brownies on the physical quality and consumer acceptance. This research was conducted at the Pastry and Bakery Processing Laboratory of the Culinary Education Study Program, State University of Jakarta. The time of the research starts from July 2021 to June 2022. Th

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Menco, Bert Ph M., and G�ran Hellekant. "Ultrastructural evidence for a binding substance to the sweet-tasting protein thaumatin inside taste bud pores of rhesus monkey foliate papillae." Microscopy Research and Technique 26, no. 2 (October 1, 1993): 133–41. http://dx.doi.org/10.1002/jemt.1070260206.

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Barakat, Hassan, Ahmed Mohamed, Dalia G. Gemiel, and Atallah A. Atallah. "Microstructural, Volatile Compounds, Microbiological and Organoleptical Characteristics of Low-Fat Buffalo Milk Yogurt Enriched with Whey Protein Concentrate and Ca-Caseinate during Cold Storage." Fermentation 7, no. 4 (October 31, 2021): 250. http://dx.doi.org/10.3390/fermentation7040250.

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Yogurt is a popular fermented milk product across the world. Structure, taste, and odor characteristics are created by fermenting yogurt with diverse ingredients and lactic acid bacteria (LAB), which contribute the most to the acceptance and quality of yogurt. In this study, low-fat buffalo milk yogurts (LFBY) were produced with the enrichment of 1% (w/w) whey protein concentrate (WPC) and Ca-caseinate (Ca-CN). Yogurts were analyzed based on microstructural, microbiological, organoleptical properties; volatile compounds (solid-phase microextraction method associated with gas chromatography-mas

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Borman, Mita, Ismot Ara, Mohammad Kamrujjaman, and Md Rafiqun Nabi. "Histo-morphology of the alimentary canal in two freshwater snakehead fish Channa punctata and Channa striata." Journal of Fisheries 3, no. 3 (December 30, 2015): 297. http://dx.doi.org/10.17017/jfish.v3i3.2015.80.

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The histo-morphological study of the alimentary canal of two carnivore freshwater snakehead fish Channa punctata and C. striata was carried out from October 2013 to July 2014. It revealed that three major parts like oesophagus, stomach and intestine composed of short thick-walled body. The oesophagus begins with buccopharynx. Structure and arrangement of both villiform and canine teeth on jaws in C. striata are more extendable and stronger than C. punctata and thereby made the former one more successful predator. The availability and arrangement pattern of mucous pits and taste bud pores in oe

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Naftali, Clarisa, Cucu Cahyana, and Guspri Devi Artanti. "Pengaruh Penggunaan Cairan Rempah Pada Pembuatan Roti Soft Roll Terhadap Daya Terima Konsumen." Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) 1, no. 2 (August 30, 2021): 37. http://dx.doi.org/10.24114/jnc.v1i2.24910.

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This study aims to analyze the effect of using spices in making soft roll bread on consumer acceptance. The research was conducted at the Pastry & Bakery Laboratory of Cuninary Education Program, State University of Jakarta. The sample in this study was a soft roll bread with the use of 50%, 75%, and 100% liquid spices. Assessment of consumer acceptance was carried out by organoleptic tests of 30 untrained panelists, namely the community around the house. The assessment of consumer acceptance was carried out by using the Friedman test with a significant level of α 0.05. Based on the result

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Borman, Mita, Ismot Ara, Mohammad Kamrujjaman, and Md Rafiqun Nabi. "Histo-morphology of the alimentary canal in two freshwater snakehead fish Channa punctata and Channa striata." Journal of Fisheries 3, no. 3 (December 30, 2015): 297–300. http://dx.doi.org/10.17017/j.fish.106.

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The histo-morphological study of the alimentary canal of two carnivore freshwater snakehead fish Channa punctata and C. striata was carried out from October 2013 to July 2014. It revealed that three major parts like oesophagus, stomach and intestine composed of short thick-walled body. The oesophagus begins with buccopharynx. Structure and arrangement of both villiform and canine teeth on jaws in C. striata are more extendable and stronger than C. punctata and thereby made the former one more successful predator. The availability and arrangement pattern of mucous pits and taste bud pores in oe

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Qiram, Ikhwanul, Nurkholis Hamidi, Lilis Yuliati, Willy Satrio Nugroho, and I. Nyoman Gede Wardana. "The analysis of Si/Al ratio on CGA decomposition in Indonesian traditional Kreweng pottery coffee roaster to maximize coffee acidity." Eastern-European Journal of Enterprise Technologies 4, no. 6(118) (August 31, 2022): 22–37. http://dx.doi.org/10.15587/1729-4061.2022.260258.

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The use of pottery pans lowers the roasting temperature and gives the product a more favorable taste. This study uncovers the role of pottery particle on chlorogenic acid (CGA) decomposition during roasting process. This study aims to design pottery pans and the roasting process that optimize the CGA content and quality of the coffee using Indonesian traditional ceramics from Banyuwangi, East java named Kreweng. The pottery was ground to between 74–1000 µm before activation. The elemental, phase, and morphology characterization performs on the coffee bean. The morphology characteristic of the

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Trifany, Lintang Ayu Nisa, and Erni Sofia Murtini. "Optimization of Soursop (Annona muricata L.) Puree Concentration and Margarine on Quality of Muffins." Industria: Jurnal Teknologi dan Manajemen Agroindustri 10, no. 1 (April 29, 2021): 12–24. http://dx.doi.org/10.21776/ub.industria.2021.010.01.2.

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Abstract Reducing the fat used in muffin production is necessary to produce muffins with low-fat content without changing physical characteristics. This reduction can be achieved by adding ingredients with high fiber content, such as soursop. This study aims to obtain the optimum concentration of soursop puree and margarine to produce muffins with the best texture, pore size, moisture content, and lowest fat content. The method used in this study is the Response Surface Methodology with the Central Composite Design using two factors, the concentration of soursop puree and margarine. The optimu

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., Yuliana, I. Desak Putu Kartika Pratiwi, and Ni Made Indri Hapsari Arihantana. "Variasi Perbandingan Terigu Dan Tepung Millet (Panicum milliaceum) Terhadap Karakteristik Donat." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 10, no. 2 (June 30, 2021): 185. http://dx.doi.org/10.24843/itepa.2021.v10.i02.p03.

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Donuts are flour based foods. The weakness of donuts is that the basic ingredients used are still imported, so there is an increase in the use of alternative flour, namely millet flour. The research aims to find out the ratio effect of wheat and millet flour to the characteristic of donut, and to determine the precise ratio between wheat and millet flour which can produce donuts with the best characteristic. This research used a Completely Randomized Design with a treatmen of ratio between wheat flour and millet flour which consist by 6 levels: 100%:0%, 90%:10%, 80%:20%, 70%:30%, 60%:40%, and

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Mittal, Swati, Usha Kumari, Pinky Tripathi, and Ajay Kumar Mittal. "Scanning electron microscopy of the operculum of Garra lamta (Hamilton) (Cyprinidae:Cypriniformes), an Indian hill stream fish." Australian Journal of Zoology 58, no. 3 (2010): 182. http://dx.doi.org/10.1071/zo09082.

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The surface architecture of the epidermis on the outer surface of the operculum (OE) and the epithelium on the inner surface of the operculum (EISO) of Garra lamta was examined by scanning electron microscopy. The surface appeared smooth on the OE and wavy on the EISO. A wavy epithelium is considered to facilitate an increase in its stretchability, during the expansion of the branchial chamber. The OE and the EISO were covered by a mosaic pavement of epithelial cells with characteristic patterns of microridges and microbridges. Interspersed between the epithelial cells were mucous goblet cell

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Putri, Meddiati Fajri. "TELUR ASIN SEHAT RENDAH LEMAK TINGGI PROTEIN DENGAN METODE PERENDAMAN JAHE DAN KAYU SECANG." JKKP (Jurnal Kesejahteraan Keluarga dan Pendidikan) 6, no. 02 (October 23, 2019): 93–102. http://dx.doi.org/10.21009/jkkp.062.03.

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Salted eggs are one of the products that people like. The principle of making salted eggs is the process of ionizing NaCl salts which then diffuses into the egg through the shell pores (Wulandari et al. 2014). The purpose of making salted eggs is as an effort to preserve, in addition to increasing the taste of eggs. Egg salting is a technology of processing livestock products which is often used to maintain egg quality because the manufacture is easy and economical so it has quite a lot of enthusiasts. The community uses duck eggs for the salting process, because duck eggs have large pores and

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Wang, Yuting, Wenxiang Luo, Yonggang Tu, and Yan Zhao. "Gelatin-Based Nanocomposite Film with Bacterial Cellulose–MgO Nanoparticles and Its Application in Packaging of Preserved Eggs." Coatings 11, no. 1 (January 1, 2021): 39. http://dx.doi.org/10.3390/coatings11010039.

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Preserved eggs are prone to lose water during storage, which causes the preserved eggs to shrink and have poor taste, bad flavor, and reduced quality. By studying a degradable coating agent and applying it to preserved eggs, we explored its effect on the quality of preserved eggs during storage. In this paper, the structure and performance of gelatin film (GF), gelatin–bacterial cellulose film (GBF), and gelatin–bacterial cellulose–MgO nanocomposite film (GBMF) were explored by adding bacterial cellulose (BC) and MgO nanoparticles to gelatin. The results showed that the BC solution increased t

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Martins, D. M., L. L. Pinheiro, V. C. Ferreira, A. M. Costa, A. R. Lima, R. E. G. Ricci, M. A. Miglino, and E. Branco. "Tongue papillae morphology of brown-throated sloth Bradypus variegatus (SCHINZ, 1825)." Arquivo Brasileiro de Medicina Veterinária e Zootecnia 66, no. 5 (October 2014): 1479–86. http://dx.doi.org/10.1590/1678-6343.

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The Bradypusvariegatus inhabits the forests of South America and feeds from leaves, branches and sprouts from different plants. Due to its diet and the lack of literature on the morphological aspect of Xenarthras, five Bradypusvariegatus tongues from animals which died from natural causes were evaluated, and they came from Pará State Museum Emílio Goeldi and were donated to the Laboratory of Animal Morphological Research (LaPMA) from UFRA, for revealing the different types of papillae and epithelial-connective tissue. Macroscopically, the tongues presented elongated shape, rounded apex, body,

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Atallah, Atallah A., Osama M. Morsy, Wael Abbas, and El-Sayed G. Khater. "Microstructural, Physicochemical, Microbiological, and Organoleptic Characteristics of Sugar- and Fat-Free Ice Cream from Buffalo Milk." Foods 11, no. 3 (February 8, 2022): 490. http://dx.doi.org/10.3390/foods11030490.

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Ice cream is a popular dessert product across the world. Structure, body, taste, and odor properties are created by adding non-milk ingredients and milk ingredients. The main aim of the study is to decrease the caloric value of ice cream by using sugar and fat replacements. Ice cream treatments were investigated based on microstructural, chemical, physical, microbiological, sensory, and calorific values. Four different ice creams were used (control ice cream (SC1), ice cream with stevia (SC2), ice cream with sucralose (SC3), and ice cream with sorbitol (SC4)). The chemical properties in all tr

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Kameya, Takashi, Tatsuya Hada, and Kohei Urano. "Changes of adsorption capacity and pore distribution of biological activated carbon on advanced water treatment." Water Science and Technology 35, no. 7 (April 1, 1997): 155–62. http://dx.doi.org/10.2166/wst.1997.0272.

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Several problems such as unpleasant odor, taste and toxic halogenated organic compounds which are produced by the reaction of organic substances with chlorine that is used for disinfection have occurred in water purification plant for drinking water. Advanced water treatment with biological activated carbon (BAC) has been focused on, but there are few papers about pore volume decrease of activated carbon in BAC. In this study, the changes in cumulative TOC removal and pore volume distribution for two types of activated carbon from a bench-scale apparatus and a mini-column apparatus, to which r

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Karki, I. B., J. J. Nakarmi, P. K. Mandal, and S. Chatterjee. "Study of Tea Aroma Based on Zinc Oxide Nanorod Sensing Element." Himalayan Physics 3 (December 26, 2012): 1–5. http://dx.doi.org/10.3126/hj.v3i0.7266.

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Flavour type of tea liquor is a very important factor in identification of quality of Indian tea. Though the main aromatic ingredients in made tea are same, the quality of made tea mainly differ from their flavour types, which rely on their trace volatile components. CTC Tea is known for its strength and processed to retain its strong taste whereas Orthodox Tea is processed to retain mostly its aroma. Usually the Quality of tea is sensed by Tea Tasters and classified by smelling and very few devices are available to calibrate the Flavour. In this paper, resistance change of zinc oxide nanorods

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Cobalt, Maya. "The effect of a warm compress of cinnamon on reducing pain in sufferers of arthritis gout." Jurnal Manajemen Asuhan Keperawatan 5, no. 1 (March 8, 2021): 40–47. http://dx.doi.org/10.33655/mak.v5i1.111.

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Background: One of the disorders experienced by gout arthritis sufferers is pain in the joints. Joint pain in patients with gouty arthritis occurs due to deposits of monosodiumuric crystals that accumulate in the joints as a result of high levels of gout arthritis in the blood. One of the interventions that can be given to reduce the pain scale in sufferers of gouty arthritis is the administration of warm cinnamon compresses. The essential oil in cinnamon bark contains eugenol, where eugenol has a very hot and spicy taste so it can open the skin's pores. So that pain can be reduced with the wa

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Septo Adi Prabowo, Guspri Devi Artanti, and Efrina. "Pengaruh Lama Waktu Fermentasi Akhir (Final Proofing) Terhadap Kualitas Japanese Milk Bread." Jurnal Sains Boga 4, no. 1 (May 27, 2021): 1–6. http://dx.doi.org/10.21009/jsb.004.1.01.

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Abstract This study aims to study the effect of the length of the time of final fermentation (final proofing) in making Japanese Milk Bread. This research was conducted at the Cake and Bread Laboratory of the Catering Education Study Program, Jakarta State University, from February to August 2019, using the experimental method. The difference in the time of the final fermentation used is 50 minutes, 60 minutes and 70 minutes. Quality assessment is carried out by scoring tests on external and internal aspects, namely shape, skin color, skin characteristics, pores, crumb color, texture, ta

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Zahorulko, Andrii, Aleksey Zagorulko, Natalia Fedak, Sergei Sabadash, Dmytro Kazakov, and Vitaliy Kolodnenko. "PROBATION OF THE IMPROVED VACUUM-EVAPORATIVE APPARATUS FOR PRODUCING CONCENTRATED FRUIT-BERRY SEMI-PRODUCTS." EUREKA: Life Sciences 6 (November 30, 2019): 29–36. http://dx.doi.org/10.21303/2504-5695.2019.001064.

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The aim of the research is to probate the improved vacuum-evaporative apparatus with a changed heating system and increased heat exchanging surface, designed for producing high-quality concentrated blended fruit-berry compositions. Such constructive solution allows to realize an even stabilizing temperature effect, achieved at the expanse of eliminating a steam heating tunic by using a mixer of the apparatus itself. This approach provides simplification of exploitation conditions of such apparatuses, increases the heat exchanging surface that results in decreasing the thermal processing durati

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Goździewska-Harłajczuk, Karolina, Pavla Hamouzová, Joanna Klećkowska-Nawrot, and Petr Čížek. "The tongue of the red panda (Ailurus fulgens fulgens Cuvier, 1825)—a stereoscopy, light microscopy and ultrastructural analysis." PeerJ 9 (November 25, 2021): e12559. http://dx.doi.org/10.7717/peerj.12559.

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In the light of recent molecular studies, there are two phylogenetic species of the red panda (Ailurus fulgens): Ailurus fulgens fulgens and Ailurus fulgens styani. The red panda belongs to the endangered species living in the wild only in Asia and is included in the CITES list. Although the biology and diet of this species has been extensively described, the histological structure of the tongue and lingual glands has not yet been characterized in detail in relation to the lifestyle of this mammal under specific conditions and as a basis for comparative anatomical studies of the biodiversity o

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Alfian. "Rancangan Teknologi Tepat Guna untuk Mesin Penggiling Kopi Sistim Poros Vertikal." Jurnal Ilmiah Poli Rekayasa 9, no. 2 (April 16, 2018): 11. http://dx.doi.org/10.30630/jipr.13.2.85.

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Coffee is material of drink and coffee income for Indonesia Country. Each one of coffee proses for drink is grind proses. Grind coffee proses influence of taste and confortable. The grind coffee prosesto produce powder, natural aroma, big capacity, easily found, estetika, and economic value. From research, hoper the grind coffee machine is the produce coffee powder, natural aroma, capacity, small power electrical, portable, estetika and economic value.In this paper Grinder Coffee Machine Vertical Shaft System, to produce grinder with Conical Burr Grinder so natural aroma, powder smoot and same

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Virdol, Cristian. "Tate classes and poles of L-functions of twisted quaternionic Shimura surfaces." Journal of Number Theory 123, no. 2 (April 2007): 315–28. http://dx.doi.org/10.1016/j.jnt.2006.07.003.

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Mohammadi, Farzad, Nicolas Bertrand, and Iwona Rudkowska. "C57bl/6 Mice Show Equivalent Taste Preferences toward Ruminant and Industrial Trans Fatty Acids." Nutrients 15, no. 3 (January 24, 2023): 610. http://dx.doi.org/10.3390/nu15030610.

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Two distinct types of trans fatty acids (TFA) are found in the diet. Industrial TFA such as elaidic acid (EA) have deleterious effects on metabolic risk factors, and oppositely ruminant TFA including trans-palmitoleic acid (TPA) may have beneficial effects. The objective is to evaluate the taste preference between EA, TPA, lecithin or water. In this study, 24 female C57BL/6 mice were microchipped and placed in two separate IntelliCages®. Nano encapsulated TFA or lecithin were added to drinking water in different corners of the cage with normal diet. The study was carried out over 5 weeks, duri

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Сергей Александрович, Титов,, Ключникова, Дина Васильевна, Чусова, Алла Евгеньевна, Велитченко, Константин Александрович, and Гвозденко, Алексей Алексеевич. "Microfiltration of apple juice for apple-whey drinks." Food processing industry, no. 1 (January 10, 2023): 18–22. http://dx.doi.org/10.52653/ppi.2023.1.1.004.

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Сывороточные напитки в настоящее время являются не просто популярным функциональным продуктом, но и позволяют реализовать безотходность и экологичность производства, в частности переработку молочной сыворотки. Напитки на основе молочной сыворотки, бесспорно, способны положительно влиять как на эмоциональное состояние человека, так и физиологически благоприятно способствовать профилактике и оздоровлению населения различных возрастных групп. Представляют интерес не просто сывороточные напитки, а сокосодержащие, которые имеют приятный и освежающий вкус и наряду с этим дополнительно обогащены микр

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Dębski, Andrzej. "Kina dla Niemców w okupowanym Krakowie na tle kin dla Polaków: polityka repertuarowa i preferencje filmowe widzów." Images. The International Journal of European Film, Performing Arts and Audiovisual Communication 32, no. 41 (January 5, 2023): 199–219. http://dx.doi.org/10.14746/i.2022.41.12.

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   Research on film culture in the General Government has not yet addressed the issue of Germans going to cinemas. This article aims to ll this gap. But the topic is particularly interesting from a comparative perspective, both in relation to the film offerings in cinemas for Germans and Poles and the film tastes of the two audience groups, which in the period before the outbreak of the World War II were characterized by distinct preference profiles. This article compares the film offer and film preferences of Germans and Poles in Krakow, which was the capital of the General

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Smól, Joanna. "Wartościowanie w poradnictwie kulinarnym w świetle przeobrażeń społecznych drugiej połowy XX wieku." Język a Kultura 26 (February 22, 2017): 69–80. http://dx.doi.org/10.19195/1232-9657.26.6.

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Valuing in cooking tips in light of the social transformations in the second half of the 20th centuryThe article describes valuing in cooking tips presented in the weekly Przyjaciółka between 1950 and 2000. The first part shows the typical values of cooking tips in the period of the Polish Republic of Poland, while the second part describes those that predominated in post-1989 cooking advice. Women’s magazines of the socialism era valued efficiency, speed of cooking and simplicity in the preparation of dishes. In contrast, after 1989, the aesthetics of serving the dishes, their excellent taste

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Soroka, Andrzej, Anna Katarzyna Mazurek-Kusiak, and Joanna Trafialek. "Organic Food in the Diet of Residents of the Visegrad Group (V4) Countries—Reasons for and Barriers to Its Purchasing." Nutrients 13, no. 12 (December 2, 2021): 4351. http://dx.doi.org/10.3390/nu13124351.

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This study aimed to determine the differences in the frequency of, reasons for, and barriers to purchasing organic food among the inhabitants of the Visegrád Group member states. The selection of the countries for the study was dictated by the fact that the countries of Central and Eastern Europe play the role of a niche market in the European organic food market. This research employed the method of a diagnostic survey and the discriminant function. A chi-squared test, ANOVA, and Fisher’s Post Hoc LSD test were also used to present differences in individual groups. This research shows that re

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Radler, Dana. "‘TOUCHED’ BY HUMOUR IN LIFE: CHARACTERS IN JOHN MCGAHERN’S FICTION." Transfer. Reception Studies 5 (December 31, 2020): 143–57. http://dx.doi.org/10.16926/trs.2020.05.14.

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In John McGahern’s stories, stories bring to life characters in both comic and tragic instances, and their whole existence comes under the spotlight, as the writer uses mild, ironic or sarcastic touches. In between automatisms and mobility often directed at dogmatism or mental stereotypes displayed by characters, clergymen, workers, teachers, writers or family members display their ignorance, occasional (lack of) manners, boredom or elevation, often imitating what seems to be ‘decent’ in terms of taste. This paper explores how class, gender and false pretences are ridiculed and exposed in both

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BRITZ, RALF, V. K. ANOOP, NEELESH DAHANUKAR, and RAJEEV RAGHAVAN. "The subterranean Aenigmachanna gollum, a new genus and species of snakehead (Teleostei: Channidae) from Kerala, South India." Zootaxa 4603, no. 2 (May 9, 2019): 377. http://dx.doi.org/10.11646/zootaxa.4603.2.10.

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Aenigmachanna gollum, new genus and species, is described from Kerala, South India. It is the first subterranean species of the family Channidae. It has numerous derived and unique characters, separating it from both the Asian Channa Scopoli and the African Parachanna Teugels & Daget. Uniquely among channids, A. gollum has a very slender (maximum body depth only 11.1–11.3% SL), eel-like body (head length 20.8–21.6% SL), large mouth (jaw length 60.4–61.1 % HL), 43–44 anal-fin rays, 83–85 scales in a lateral series, an unusual colour pattern and it lacks pored lateral-line scales on the body

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