Processing and Quality Analysis of Seasoned Low-salt Fermented Styela clava Supplemented with Fermentation Alcohol for Extended Shelf-life

Anthropogenic changes to climate and extreme weather events have already led to the introduction of non-native species (NNS) to the North Atlantic. Regional climate models predict that there will be a continuation of the current trend of warming throughout the 21st century providing enhanced opportunities for NNS at each stage of the invasion process. Increasing evidence is now available to show that climate change has led to the northwards range expansion of a number of NNS in the UK and Ireland, such as the Asian club tunicate Styela clava and the Pacific oyster Crassostrea gigas. Providing definitive evidence though of the direct linkage between climate change and the spread of the majority of NNS is extremely challenging, due to other confounding factors, such as anthropogenic activity. Localised patterns of water movement and food supply may also be complicating the overall pattern of northwards range expansion, by preventing the expansion of some NNS, such as the slipper limpet Crepidula fornicata and the Chilean oyster Ostrea chilensis, from a particular region. A greater understanding of the other aspects of climate change and increased atmospheric CO2, such as increased rainfall, heat waves, frequency of storm events, and ocean acidification may aid in increasing the confidence that scientists have in predicting the long term influence of climate change on the introduction, spread and establishment of NNS.

Preparation and Biocompatibility of Medical Fiber from Novel Regenerated Cellulose from Styela clava tunic

Of mites and men : agro-ecological factors affecting the neotropical predatory mite "Typhlodromalus aripo" DeLeon and its potential to control the cassava green mite in the mid-altitudes of Cameroon

The non-invasive assessment of avocado maturity and quality

As a result of analyzing the quality of imported grapes during the 2018 season, the hardness of the grape berry was found to be 10 N or less in total. In the case of Chilean grapes, the soluble solids tended to be lower as imports and distribution periods were delayed. The berry weight was the largest at 14.4 - 14.8 g for the 'Red Globe', 7.1 - 7.4 g for the 'Thompson Seedless' and 6.0 - 7.0 g for the 'Crimson Seedless'. The 'Crimson Seedless' grapes imported from Chile, which had a high berry shatter rate, had a shorter pedicel length, pad width and brush length than that of the other 2 varieties. Regardless of the grape varieties, the weight loss during the distribution at room temperature ( $25^{\circ}C$ ) increased rapidly as the import season was delayed. Additionally, it was found that the later the distribution seasons, a higher stem browning index was observed regardless of the variety. The 'Thompson Seedless' was revealed to be more susceptible to browning than that of the other varieties. The shrinkage of the stem and the pedicel browning progressed within a short time during shelf-life as the distribution time was delayed. The incidence of berry decay of the imported grapes tended to increase with the progression of the distribution period. In the fruits distributed on April, except for the 'Crimson Seedless', the grapes were rapidly corrupted in the second half of the distribution. The 'Red Globe' grapes completely lost marketability due to a berry decay of 26.1% and 69.9% at 9 and 12 days after shelf-life, respectively.

The study aimed to determine pathological conditions across two seasons, leading to condemnations of beef edible red offals in Kgatleng District, Botswana. Offals are valued in communities of Botswana. Data from slaughter facilities was evaluated for dry/winter and wet/summer seasons. Financial losses were also determined. 7405 cattle were processed in the two seasons, with 4005 cattle slaughtered in the dry season and 3400 in the wet season. Of the slaughtered cattle, 55.2% (2209) of the dry season and 45% (1531) of the wet seasonhad some forms of pathological conditions that led to condemnations of the offals. Lungs were highly condemned at 26.2% in the wet season and 32.7% during the dry season, followed by livers at 16.2 and 18.4% in the wet and dry seasons, respectively. Emphysema led to a condemnation rate of lungs at 20% and 17% for the dry and wet seasons, respectively. The least condemned offals were the spleen at 2.3% (wet season) and 2.1% (dry season), followed by the kidneys at 0.3% (wet season) and 2% (dry season). Financially, the dry season losses were relatively higher at BWP62 950.55 compared to the wet season at BWP43 863.95. Management strategies should be put in place to avail offals to consumers. Key words: Beef, edible red offals, pathological conditions, wet and dry seasons.

The effects of changing climates on seed production and seed viability on tropical plant species

Carbon and nitrogen dynamics in native and plantation forests over periods from 1 to 17 years after site managements in subtropical Australia

Modelling the seasonal and spatial variation of malaria transmission in relation to mortality in Africa

Jackfruit is a potential tropical fruit as raw material for food industry. Jackfruit could be processed by co-crystallization technique to extend its shelf life and increase its value. This research was conducted to study and to determine the shelf life of jackfruit powder extract. Shelf life test is conducted using variety of treatments such as: anti-caking types and temperature storage. The results showed that the shelf life of the jackfruit extract powder using anti-caking of magnesium oxide (MO), magnesium carbonate (MC), dan magnesium silicate (MS), which is store in the temperature of 27°C, were: 8.06, 5.42, and 5.5 months respectively. The variation of anti-caking type was significantly affect the product shelf life. The effect of storage temperature on the product shelf life is more significant for the product using anti-caking MO compared with product using anti-caking MC and MS.

Introduction: Processed meat is mainly made from pork or beef meat that has been transformed by salting, fermentation, smoking, curing and other processes in order to improve its flavor or to extend its shelf life. In 2015, processed meat has been classified as carcinogenic to humans - Group 1(same group as tobacco smoking and asbestos). Processed meat contains a lot of fat and heme iron, which can promote carcinogenesis. Processing and cooking can also generate specific heterocyclic amines (HCAs), polycyclic aromatic hydrocarbons (PAHs) and N-Nitroso compounds (NOCs) that are actually mutagens and animal carcinogens. Materials and Methods: The information was obtained from relevant studies and reports published since and before the IARC classified processed meat as carcinogenic to humans. Results: A few experimentally tested hypotheses may explain why processed meat consumption is linked to cancer risk. Cooking meat at high temperature leads to the development of carcinogenic HCAs and PAHs. Also, carcinogenic NOCs are found in processed meat and high-fat diets could boost carcinogenesis. Studies suggest that frying at high temperatures, grilling and roasting lead to the formation of mutagenic and carcinogenic HCAs. NOCs are alkylating agents that can react with the human DNA. Many NOCs are proven to be the reason for the development of cancer in laboratory tested animals. Conclusion: In conclusion, the combination of HCAs, PAHs and NOCs and the high amount of animal fats found in processed meat could be the reason for the strong carcinogenic effect it has on humans. It is important for people to reduce the daily consumption of processed meat in order to avoid the risk of colorectal and other types of cancer, because the more processed meat we eat, the higher the risk gets.

Influence of storage conditions, packaging, post-harvest technology, nanotechnology and molecular approaches on shelf life of microgreens

Avocados had a fairly complete nutrient content and the price was quite affordable, so that the processing of avocados worth to be developed. Fruit not only on consumption in fresh condition, but with additional processing in order to get a new flavor or to get varied diet and to get the benefits of the avocado fruit. To cope with the abundance of the product during the main harvest, it would require further processing, so that the economic value of the avocado fruit does not fall. Both of the processing to extend the shelf life and processing for product diversification. Avocado in an optimal utilization has not been done, then to overcome, given an alternative form of avocado fruit processing, thereby increasing the range of dishes, namely margarine avocado. Hopefully with a new product in the form of margarine avocado, can increase the economic value of the avocado. In addition, more durable and can be used repeatedly without reducing flavor. This study aims to determine the feasibility of the process and financially household scale industries that produce margarine from avocado fruit. The results showed that at the household scale industries, the use of glycerin in margarine, avocados, can increase the value of consumer preferences, so that the margarine produced can be marketed properly. The use of glycerin was limited at concentrations of 10% for margarine and avocado consumers preferred feasible physically and chemically. Financially, the effort is worth the effort or established with a value of 16.37% IRR and NPV Rp. 4,435,371

The fish in fresh form is perishable and rot (Perishable Food) that required the processing of fresh fish in order to save power more durable, more easily distributed from production centers to consumption centers, as well as more easily consumed. Cue Pindang traditional processing carried out by the fishing community Village Anchor Situbondo is the processing of fresh fish traditionally preserved by salting combination process and boiling (heating) at high temperatures and a relatively short time using Besek container. The traditional processing business must pay attention to the quality of processed products because the quality of the processed product quality will affect the sale price. Good quality or high in refined products will have an impact on fish prices higher. This study was conducted to determine and analyze the quality of boiled fish quality kite with pemindangan methods cue-baskets. The research was conducted from August to October 2014, with research sites in the Village Anchor, Situbondo. Stages of research conducted through sampling, sample preparation, followed by laboratory tests at the Faculty of Food Technology, University of Brawijaya. Chemical testing methods performed through proximate analysis (% wet weight) include; moisture content, ash content, protein content, carbohydrate, fat and mineral levels based standard proximate analysis. The results showed that the test value proximate boiled fish for carbohydrate content of 0.99%, 27.00% protein content, fat content 3.80%, mineral content 2:26% moisture content and ash content of 64.45% by 1:50%. The chemical composition of boiled fish float indicates that the quality of the quality of the product in accordance with the standards specified quality requirements and safe for the general public.

The influence of ingredients on product stability and shelf life