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1.
Sci Rep ; 9(1): 398, 2019 Jan 23.
Artigo em Inglês | MEDLINE | ID: mdl-30674893

RESUMO

In hardrocks that cover about 20% of the Earth's surface, it is difficult to locate steady sources for groundwater due to inadequate understanding of the fracture networks. A comprehensive knowledge of fracture distribution at the regional scale is necessary to delineate sustainable aquifers and manage them efficiently. The resistivity maps derived from the airborne electromagnetic (AEM) survey over the Ankasandra watershed in Karnataka, India, reveal sharp and deep zones of low formation resistivity, which indicate groundwater-bearing zones. It is found that some of these zones are hydrogeologically connected through fracture networks resulting in augmented yield. AEM results in combination with an in-depth understanding of the geological structures successfully map these groundwater-saturated fracture networks (or hydrogeological lineaments) that we term as 'Hydrolins'. As groundwater occurrence is generally associated with lineaments, we analyzed the drilling and geophysical logs from 21 wells within a 380 sq.km area to study the relationships of various lineaments with 'Hydrolins', particularly in respect of their groundwater potential. AEM results, though calibrated and correlated with a limited number of well data, revealed a threshold groundwater horizon (TGWH), found to be at 80 m depth for Ankasandra watershed, beyond which a strong correlation exists between the depth of a well and its yield. While the TGWH may differ for different watersheds, the approach presented here can be readily adopted to map sustainable groundwater sources in hardrocks worldwide.

2.
Food Sci Technol Int ; 22(3): 266-74, 2016 Apr.
Artigo em Inglês | MEDLINE | ID: mdl-26199223

RESUMO

The gel properties of sutchi catfish surimi prepared by conventional washing and alkaline-saline washing method were studied for four washing cycles. Decrease (p < 0.05) in myoglobin content was found in alkaline washing process compared to conventional washing at each washing cycle. The highest hardness, breaking force and deformation was observed in gels prepared from alkaline-saline washing method. Whiteness in conventional washed surimi gels increased non-significantly (p < 0.05) compared to alkaline-saline-washed surimi gels. Protein bands on Sodium dodecyl sulfate polyacrylamide gel electrophoresis indicated that the protein extractability was more in alkaline-saline washing and disappearance of bands in conventional washing method was observed between 116 and 45 kDa indicating less yield of protein.


Assuntos
Manipulação de Alimentos , Géis , Carne/análise , Animais , Peixes-Gato , Géis/química , Concentração de Íons de Hidrogênio , Água
3.
J Food Sci Technol ; 52(12): 7994-8003, 2015 Dec.
Artigo em Inglês | MEDLINE | ID: mdl-26604371

RESUMO

The effect of garlic's aqueous extract (GAE) during refrigerated storage of the restructured products from Pangasius (Pangasianodon hypophthalmus) was evaluated. Protein and lipid oxidation, protein pattern on SDS-PAGE, TPC as well as WHC, gelling properties, texture profiles and whiteness of the surimi gel was evaluated periodically during a refrigerated storage period of 20 days. Increase of water holding capacity in GAE added gels indicated stronger protein network formation, whereas, decrease of protein solubility suggested formation of protein aggregates during gelation process. Lipid oxidation decreased in treated samples but the rate of increase varied, depending upon the concentration of GAE. Protein carbonyl content increased during storage, but slow increase in treated samples. Gel strength in treated samples increased and accompanied by thickening of myofibrillar head chain. Hardness, adhesiveness and gumminess parameters affected most due to addition of GAE. Sensory analysis revealed that the RP with 1 % GAE preferred most and control was acceptable upto 12 days.

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