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This study was conducted to evaluate effects of a sweet almond meal (SAM) as a source of protein on performance and immune responses of broiler chickens. Treatments consisted of different levels of SAM (7%, 14%, 21% and 28% of diet) and control diet that was performed in a completely randomized design in 42 days. Body weight gain (BWG) and feed intake (FI) were recorded weekly. Carcass characteristics and blood variables were measured on the 42 day of age. Immune response to sheep red blood cell (SRBC) was assessed at d 35 and d 42 (7 days after each injection). White blood cell count was done at d 28. The results showed that chickens fed 28% of SAM had lowest FI during the experiment. During grower period and also whole period of experiment, BWG was highest in chickens that consumed 7% SAM. Feed conversion ratio (FCR) significantly increased in chickens fed 28% SAM compared to the other treatments during grower period and also whole period of the experiment. The relative weight of thigh and breast significantly decreased and the relative weight of GIT increased by increasing levels of SAM in the diet. The concentration of cholesterol and LDL significantly decreased in chickens that consumed SAM in the diet. However, the highest glucose and HDL concentration were observed in chickens fed 28% SAM in the diet. Treatments did not have a significant effect on the immune response of broilers (primary and secondary SRBC antibody titres, relative weights of spleen and bursa of fabricius and white blood cell count) (p > 0.05). The results of this study show that a diet supplemented with SAM at the level of 14%, due to the improved FCR and decreased blood cholesterol and LDL concentration, can be a good replacement for soybean meal in broiler chicken's nutrition. [ABSTRACT FROM AUTHOR]

Copyright of Etlik Veteriner Mikrobiyoloji Dergisi is the property of Veteriner Kontrol Merkez Arastirma Enstitusu and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Background and Objectives: Flour products have played a significant role in human nutrition for a long time. Among these bakery and flour products, cake stands out due to its relatively high variety and long shelf life. Cake is especially famous among different people, particularly children. However, there is limited knowledge regarding the enrichment of sponge cake as a popular product among various communities (especially children). Therefore, the aim of the present study was to produce sponge cake with soy protein isolate particles enriched with barberry concentrate. The study also aimed to investigate the nutritional, physicochemical, and sensory properties of cake. Materials and methods: In this study, we investigated the effect of adding soy protein isolate particles enriched with barberry water concentrate (SPI-BC) at four different levels (zero, 10%, 20%, and 30% based on flour weight) on various nutritional characteristics (protein, ash), physicochemical characteristics (moisture, pH, total phenol, texture, color), and sensory characteristics (color, aroma, taste, and overall acceptance of the sample). Each test was repeated three times, and the statistical analysis was conducted using SPSS20 software with a significance level of 5%. The experiment was designed in a completely random format and followed a factorial design. Results: Based on the obtained results, barberry concentrate contained 204 ± 1.4 mg/liter of total anthocyanins, while the soy protein isolate particles enriched with barberry concentrate contained 22.59 ± 1.6 mg/liter of total anthocyanin. Additionally, the results of this study showed that adding SPI-BC to the sponge cake formula increased the amount of protein, ash, and total phenol. Increasing the amount of SPI-BC had a significant effect on pH, as the pH of the samples decreased as the amount of SPI-BC increased. The textural parameters (hardness, stickiness, springiness, and chewing) increased on days 1, 7, and 14 days after cooking with the increase of SPI-BC. Furthermore, the results showed that using SPI-BC caused a significant difference in the color of the product. The addition of SPI-BC to the sponge cake resulted in a decrease in L*, which attracted the attention of many panelists. Sensory evaluation showed that the sponge cake with 10% soy protein isolate was the most acceptable among the samples. Conclusion: Therefore, it can be stated that by using a costeffective source of soy protein isolate particles enriched with blackberry juice concentrate in the composition of sponge cake, it is possible to create a product with a higher protein content that is well-received by consumers. [ABSTRACT FROM AUTHOR]

Simple Summary: The main objective of this research is to find an effective way to reduce the reliance of broiler chickens on soybean meal. ZBM is a byproduct obtained by squeezing Zanthoxylum bungeanum, which contains high levels of protein, fat, and minerals. Currently, there is no existing research on the application of ZBM in broiler chickens. Therefore, this experiment aims to validate the effectiveness of using ZBM as a substitute for soybean meal in broiler chicken feed. The validation process involves two parts: in vitro biomimetic digestion experiments and broiler production experiments. The results demonstrated that the utilization of 5–10% ZBM led to notable enhancements in the growth and development of broilers. Additionally, it was observed that digestibility and utilization of nutrients were increased. Based on our research findings, we strongly believe that ZBM has the potential to be a suitable replacement for soybean meal in broiler feed. Zanthoxylum bungeanum seed meal (ZBM), a novel plant protein raw material, has shown promising potential in enhancing the growth of broiler chickens as a substitute for soybean meal (SBM) in feed. In the artificial digestive experiment of vitro experiments, the digestibility of ZBM and SBM were assessed using the SDS-III Single Stomach Animal Biometric Digestion System. Subsequently, 180 1-day old AA chicks were divided into three groups for in vivo experiments: corn–soybean-meal-based diet (CON group); ZBM replacing 5% soybean meal in the basal diet (ZBM-1 group); ZBM replacing 10% soybean meal in the basal diet (ZBM-2 group). The experiment period lasted for 42 days. Compared to SBM, ZBM demonstrated higher crude protein content, dry matter digestibility, and extracorporeal digestible protein. Compared with the CON group, the broilers in the ZBM-2 group showed improved ADG and ADFI during the 1–21 d, 22–42 d, and 1–42 d periods (p < 0.05). Furthermore, the ZBM groups exhibited significant increases in slaughter performance compared with the CON group (p < 0.05). The substitution of ZBM for SBM also leads to a significant reduction in serum enzyme indicators (p < 0.05). Additionally, the lipoprotein and total cholesterol of the ZBM groups were significantly lower than those of the CON group (p < 0.05). Substituting SBM with ZBM significantly enhances the activity of superoxide dismutase and the content of immunoglobulin G in broiler serum, while reducing the content of malondildehyde (p < 0.05). The ZBM groups showed significantly higher utilization of dry matter, crude protein, and energy compared with the CON group (p < 0.05). In conclusion, the study confirmed that the substitution of SBM with 5–10% ZBM in broiler diets has a significant positive effect on growth, development, antioxidant capacity, immune function, and nutrient utilization. This study not only provides a theoretical foundation for the utilization of ZBM in broiler diets but also offers an effective approach for reducing reliance on soybean meal. [ABSTRACT FROM AUTHOR]

Copyright of Transactions of the Chinese Society of Agricultural Engineering is the property of Chinese Society of Agricultural Engineering and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The aim of this study was to investigate the effect of egg replacing with soy flour in different proportions (0, 25, 50, 75 and 100% w/w based on the weight of egg) and incorporation psyllium gum in different proportions (0, 0.5, and 1% w/w based on the weight of rice flour) on the physicochemical and sensory properties of rice cake. A factorial experiment with a completely randomized design with three replications was used for data analysis. The substitution of egg by soy flours up to 50% significantly improved the technological characteristics (color, texture and porosity) and sensory attributes of the samples (p<0.05). Increasing of the proportion of egg by soy flour by more than 50% significantly decreased these properties. The addition of up to 1% psyllium gum to the batter not only increased the batter viscosity, but also improved moisture, volume, porosity and softness of the cake samples. Compared with the sample containing the whole egg and without psyllium gum, the highest and the lowest contents of moisture, volume, porosity, softness, and sensory properties were determined in the samples containing up to 50% soy flour as an egg substitute and incorporated with 1% psyllium gum and the samples containing full soy flour and without psyllium gum, respectively. A higher darkness (L value) and redness (a value) and low sensory scores of tastes and color of compared to the control, were observed in the samples containing up to 50% soy flour as an egg substitute and incorporated with 1% psyllium gum. Therefore, it was found that the egg could be substituted by the soy flour in gluten free cakes and incorporation of psyllium gum to the cake batter formulation with reduced egg can be effective for improving their physicochemical and sensory characteristics. [ABSTRACT FROM AUTHOR]

Sweet Almond Oil is used as an emollient and emulsifier in cosmetic products. Almond Meal is used as a skin cleanser and in medicated soaps.Pharmacological studies reveal that Sweet Almond Oil is absorbed slowly through intact skin, whereas it is easily absorbed and digested following oral administration. It is nontoxic when ingested, and products containing up to 25% Sweet Almond Oil are practically nonirritating to rabbit skin and only minimally irritating to rabbit eyes. In subchronic studies, Sweet Almond Oil at 100% concentrations was only slightly irritating to rabbit skin.In clinical studies, undiluted Sweet Almond Oil and products containing up to 25% Sweet Almond were practically nonirritating and nonsensitizing. Formulations containing up to 2% Sweet Almond Meal were practically nonirritating and nonsensitizing when tested in a repeated insult patch test.On the basis of the available data and clinical experience, it is concluded that Sweet Almond Oil and Almond Meal are safe for topical application to humans in the present practices of use and concentration. [ABSTRACT FROM PUBLISHER]

The aim of study was to produce gluten-free cake for celiac patients using Ajowan powder and to increases of its nutritional value and improve its textural properties. For this purpose, Ajowan powder at 0, 3, 6, 9, 12 and 15% levels was added into gluten-free cake formulation and their effects were evaluated on nutritional (fiber, water activity, phenolic compounds, flavonoid compounds and antioxidant activity), and technological characteristics (color, porosity and microstructure and hardness) of cake. According to obtained results, the use of Ajowan powder caused an increase in fiber content and water activity of glutenfree cake. Also, the porosity of the samples increased with increasing the amount of Ajowan powder. Color parameters of the cake crumb showed that increasing the amount of Ajowan powder caused a decrease in brightness index (L*), an increase in redness (a*) and yellowness (b*). By increasing the Ajowan powder level to 15%, the content of phenolic and flavonoid compounds as well as the antioxidant activity of the samples increased 8.9, 14.3 and 4.1 time more than control sample, respectively. Moreover, cake hardness increased with increasing Ajowan powder level during 14 days of storage, but it was not evident in low levels of Ajowan powder. 15% Ajowan powder and control samples had highest (0.89 N) and lowest (0.13N) hardness, respectively. Sensory evaluation performed by the panelists also showed that the overall acceptability was higher at samples treated with 3 and 6% of Ajowan powder than other samples. Finally, the sample containing 6% of Ajowan powder was introduced as the best sample. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

β-Glucosidases primarily catalyze removal of terminal glucosyl residues from a variety of glucoconjugates and also perform transglycosylation and reverse hydrolysis. These catalytic properties can be readily exploited for degradation of lignocellulosic biomass as well as for pharmaceutical, food and flavor industries. β-Glucosidases have been either isolated in the native form from the producer organism or recombinantly expressed and gaged for their biochemical properties and substrate specificities. Although almond and Aspergillus niger have been instantly recognizable sources of β-glucosidases utilized for various applications, an intricate pool of novel β-glucosidases from different sources can provide their potent replacements. Moreover, one can envisage the better efficacy of these novel candidates in biofuel and biorefinery industries facilitating efficient degradation of biomass. This article reviews properties of the novel β-glucosidases such as glucose tolerance and activation, substrate specificity, and thermostability which can be useful for their applications in lignocellulose degradation, food industry, and pharmaceutical industry in comparison with the β-glucosidases from the conventional sources. Such β-glucosidases have potential for encouraging white biotechnology. [ABSTRACT FROM AUTHOR]

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Today, the outbreak of high-fat contamination in people's diets has led to a tendency towards low-fat foods with favorable qualitative properties. A large number of hydrocolloids compounds and additives can be used to improve and reducing of fat in fried foods, among which are the main group of these substances. In this research, locust been gum was used in concentration of 1 and 2%, as well as sesame oil flour in 3 and 5% for nugget dressing. Fat (%), protein (%), moisture (%), moisture absorption, baking rate, amount leakage water, ash (%) and also rheologicalevaluation for chicken nugget were done. Also, sensory properties including (taste, texture, color, texture, chewiness and overall acceptance) were investigated by 10 educated panelist with 5-point Hedonic method. The design was done in a randomized complete block design with three replications. Data were analyzed by Minitab software version 16. The results showed that the using of locust beans gums and sesame oilseed meal increased the moisture content, fat, protein content of chicken nuggets hardness reduced and hardness increased. Also, water seeping (%)was transmitted, moisture absorption (%) decreased by 35% compared to control treatment and the rate of baking dough significantly declined (p ≤ 0.05). Regarding the sensory evaluation results, favorability of chicken nuggets in 5% of meal and 2% of locust beet gum were encountered with decreasing scores of evaluators. Finally, treatment with 1% locust bean and 3% rapeseed meal were selectedas optimum treatment. [ABSTRACT FROM AUTHOR]

Pumpkins prevent the occurrence of all types of cancers due to the wealthiest micronutrients and high levels of 30% carotenoids. Regarding the high nutritional value and low consumption in the community, the primary objective of this research is to optimize the formulation of a new non-leavened dessert based on the pumpkin, which drives from hydrocolloids (Persian gum, xanthan, and carboxymethyl cellulose) in dessert formulation. In order to determine the dessert treatments, mixed design and software Design Expert 11 for three components of Persian gum (0-5%), xanthan gum (0-5%) and carboxymethyl cellulose (0-5%) use. After preparing the dessert, physicochemical tests (moisture, Dyeing, aw, and colorimetric) evaluate. The results showed that the lower humidity and water activity and the syneresis rate are more desirable that cause with decreasing xanthan and CMC and increasing Persian gum. Considering that more index b* is desirable in pumpkin dessert, so increasing the xanthan CMC and decreasing Persian gum cause the a* value be more and by decreasing xanthan and increasing CMC and decreasing Persian gum b* value was more. [ABSTRACT FROM AUTHOR]

Today, with the increasing population of celiac patients worldwide, producing and improving the quality of gluten-free products for celiac patients is one of the major challenges in the food industry. Celiac disease is a type of autoimmune gastrointestinal disease caused by intolerance to gluten protein and currently,the only way to treat it is to use a gluten-free diet. Removing gluten from bakery product formulations is accompanied by serious technological problems in product production that ultimately results in poor quality, poor mouthfeel and taste in the product.Therefore, due to the importance of this protein in creating a suitable texture and appearance of the product, finding a suitable alternative to gluten or technologies capable of compensating gluten in the formulation is always one of the biggest technological challenges in producing gluten free products. So researchers and producers are trying to find a suitable processing method to promote gluten-free products and produce products of similar quality to wheat flour products.The aim of this study was to review different process technologies to improve the quality of gluten-free products. These process technologies include the use of conventional methods such asgums and proteins, biotechnological methods such as application of enzymes and sourdough andemerging technologies including thermal and non-thermal treatments in producing gluten-free products. [ABSTRACT FROM AUTHOR]

Simple Summary: Recently, as the price of grains in feed increases worldwide, interest in new raw materials that can replace protein and fat sources is increasing. This study evaluated the effect of full-fat almonds (FFA) on broiler nutrition. In the study, the formulation of FFA as a raw material showed higher growth performance than the basic feed. This seems to be due to the high digestibility of protein and fat and the promotion of intestinal health through the reduction of harmful microorganisms in the intestine. Therefore, FFA can be used as a high-quality protein and fat substitute as a raw material for broiler feed. The purpose of this study was to evaluate the effect of full-fat almonds (FFA) as an alternative protein and fat source for broiler feed on broiler productivity, nutrient digestibility, blood characteristics, cecal-fecal microflora, and foot-pad dermatitis (FPD). A total of 96, one-day-old broiler chickens (Arbor Acres) with initial body weight 41.61 ± 0.36 g were placed in 16 cages. In each trial, four treatments were set up: a basal diet partially replacing animal fat with FFA 0% (Control, CON), a basal diet partially replacing animal fat with FFA 1% (T1), a basal diet partial replacing animal fat with FFA 2% (T2), a basal diet partially replacing animal fat with FFA 4% (T3). The experiment was conducted for a total of 4 weeks. Feed conversion ratio (FCR) was higher (p < 0.05) in the T3 group of broilers at weeks 0 to 1 than in the CON group of broilers. From weeks 3 to 4, and for the entire experimental period, FCR was lower (p < 0.05) in the T3 group of broilers than in the CON and T1 groups of broilers. The apparent ileal digestibility (AID) of the ether extract (EE) was higher (p < 0.05) in the T3 group than in the other treatment groups, and AID of crude protein (CP) was higher (p < 0.05) in the T3 group than in the CON group. The apparent total tract digestibility (ATTD) of EE was lower (p < 0.05) in the CON group than in the other treatment groups, and the ATTD of CP and energy was higher (p < 0.05) in the T3 group of broilers than in the CON group of broilers. The AID and ATTD of total amino acids were higher (p < 0.05) in the T3 group than in the other treatment groups. Blood cholesterol levels were lower (p < 0.05) in the T3 group of broilers than in the CON and T1 groups of broilers, and higher (p < 0.05) in the CON group of broilers than in the T2 and T3 groups of broilers. The amount of E. coli in the cecal and fecal was lower (p < 0.05) in the T3 group than in CON and T1 groups. FPD score was higher (p < 0.05) in the T3 group of broilers than in the CON group of broilers. In conclusion, replacing a partial of animal fat with at least 4% FFA in broiler diets can increase growth performance and nutrient digestibility in broiler nutrition. [ABSTRACT FROM AUTHOR]

Lists ingredients the Cosmetic Ingredient Review Expert Panel reconsidered in 2002 and 2003 and decided not to reopen. Acetylated lanolin; Acetylated lanolin alcohol; Almond meal; Ammonium laureth sulfate; Ammonium lauryl sulfate; Beeswax; Butoxyethanol; Butyl stearate.