Research Dryer for Drying Agricultural Products

The paper proposes a structural model of the solar dryer comprising a closed housing having a rectangular cross section, mounted inside it on the traction chain conveyor mesh trays for a product, drive, fan, electric heater and an annular heat regenerator.

The body is covered with a translucent shell of sheet organic glass with a certain gap and forms a loop recirculation of air in the doorway between the cameras mounted additional regenerator shell and tube filled with heat storage material.

Gelio drying systems equipped with butterfly valves, pipes and air ducts providing capture solar radiation and heat recovery junk coolant.

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Factors Affecting Sleep Quality among Adolescent Athletes

This study used a cross-sectional experimental design to examine the association between sleep quality and sports performance among adolescent recreation team-sports athletes in Hong Kong.

By investigating the factors that affect sleep quality, it intended to arouse awareness of coaches and athletes the importance of sleeping so that they can improve training and competition performance.

Hundred and twelve male and female participants with age range from 12 to 17 were involved in this study. 

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The Effect of Breaking Properties and Fragmentation on the Perceived Saltiness of Surimi Gels Prepared with Various Heating Conditions

The strength of taste is thought to be affected not only by content of food, but also by the texture. The previous study on the relationship between the saltiness and texture of heat-induced surimi gels prepared with different setting conditions revealed that the difference of physical properties did not affect the perceived saltiness of surimi gels, notwithstanding the breaking strength was very different according to the setting time.

This result was seemed to contradict to the findings obtained with other food material so far. Therefore, this study was aimed to clarify the relationship between the intensity of saltiness and texture of heat-induced surimi-based products focusing on the fragmentation of the gel.

To prepare various types of surimi gels having different physical properties from the same material, surimi gels were prepared by 2-steps heating with different level of pre-heating at 60ºC (modori).

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Nutrient Content and Antioxidant Properties of Eggs of the Land Snail Helix aspersa maxima

This paper describes selected biochemical and analytical composition of Helix aspersa maxima eggs. Analyses determined the percentages of proteins, lipids, sugars, the composition of water and mineral elements, also antioxidant capacity.

H. aspersa maxima eggs contain the high percentage of protein and are low in lipids (cholesterol content average 0.69 mg%), and are also found rich in Ca. The results showed that the eggs possess antioxidant activity and do not lose the antioxidants during short term storage in salt solution.

The results make it possible to evaluate nutritional quality of eggs land snails as a good food source.

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Dairy Products as Source of Angiotensin-I-Converting Enzyme-Inhibitory (Ace-I) Peptides

The nutraceutical benefits derived from the protein component of dairy products on human health are now widely acknowledged. These are the result of the close association between milk protein quality and proteolytic activity of starter and non-starter bacteria, which leads to generation of secondary metabolites with healthpromoting properties.

Lactic acid bacteria (LAB) such as Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus and probiotics such as Lactobacillus acidophilus, Lactobacillus casei, Bifidobacterium bifidum are commonly used as starter cultures in the dairy industry.

The proteolytic activity of these LABS along with non-starter LAB, naturally present in milk, generates peptides with a wide array of biological activities, including antihypertensive, antithrombotic, opioid, immunomodulatory, antimicrobial, and antioxidant activities.

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Breast and Thigh Meat Chemical Composition and Fatty Acid Profile in Broilers Fed Diet with Dietary Fat Sources

Experiment was conducted to evaluate effects of different fat sources on breast and thigh meat chemical composition and fatty acid profile in broilers.

Treatments were 1) DF1: basal diet + soybean oil; 2) DF2: basal diet + chicken fat; 3) DF2: basal diet + tallow; 4) DF3: basal diet + tallow and lard, and 5) DF5: basal diet + lard.

Addition of different fat sources had no significant impact on relative organ weight (P>0.05). Breast meat crude fat content was suppressed in DF1 and DF5 relative to DF4 (P<0.05).

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Bioprospecting and their Role in the Innovation of Vaccine Adjuvants: Mega Diversity as a Source of Competitiveness

Adjuvants are defined as any compound or complex molecular or supramolecular assembly that can increase the immune response when is administered in formulation with an antigen.

In this way, adjuvants have the ability of act as immune enhancers, this promotes early innate immune responses which increase the effectiveness enabling antigen recognition.

This topic is an important research field due to immunization with purified protein antigens typically results in the induction of a modest antibody response with little or no T-cell response, so required multiple immunizations to obtain an adequate protective response.

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