Research on the Law of Garlic Price Based on Big Data

In view of the frequent fluctuation of garlic price under the market economy and the current situation of garlic price, the fluctuation of garlic price in the circulation link of garlic industry chain is analyzed, and the application mode of multidisciplinary in the agricultural industry is discussed. On the basis of the big data platform of garlic industry chain, this paper constructs a Garch model to analyze the fluctuation law of garlic price in the circulation link and provides the garlic industry service from the angle of price fluctuation combined with the economic analysis. The research shows that the average price rate of the price of garlic shows “agglomeration” and cyclical phenomenon, which has the characteristics of fragility, left and a non-normal distribution and the fitting value of the GARCH model is very close to the true value. Finally, it looks into the industrial service form from the perspective of garlic price fluctuation

Hyphenated techniques for speciation of Se in biological matrices

The nutraceutical market has become overwhelmed by the presence of Se-preparates. The lack of control and legislation is problematic. As Se is both essential and toxic, information on the total concentration and species are of the utmost importance. Therefore in this work methods were developed based on the use of several state-of-the art analytical techniques to meet the needs of these speciation analysis. The species were first separated by using liquid chromatography, detection of the species was done by inductively coupled plasma mass spectrometry and electrospray ionization tandem mass spectrometry. The major species identified in yeast-based Se-supplements was Se-Methionine. Furthermore other natural food sources rich in Se were examined: Brazil nuts (containing Se- Cystine and Se-Methionine) and garlic (containing Se-Me-SeCysteine, Se-Methionine and γ-glutamyl-Se-Me-SeCysteine). In vitro gastrointestinal digestions were used to mimic the conditions during human digestions The purpose of these experiments was to study the extractability and stability of several species in the different food sources. The final goal was to identify the main urinary metabolites after consumption of Se-rich food, both natural and enriched. Liquid hromatography in combination with electrospray ionization mass spectrometry required serious sample clean-up, this drawback was overcome by using gas chromatography in combination with Mass Spectrometry. The main metabolite found was a selenosugar: Se-Methyl-N-Acetyl galactosamine

Groundwater research and management: integrating science into management decisions. Proceedings of IWMI-ITP-NIH International Workshop on "Creating Synergy Between Groundwater Research and Management in South and Southeast Asia," Roorkee, India, 8-9 February 2005

Groundwater management / Governance / Groundwater development / Artificial recharge / Water quality / Aquifers / Groundwater irrigation / Water balance / Simulation models / Watershed management / Water harvesting / Decision making / South East Asia / Bangladesh / China / India / Nepal / Pakistan / Syria

Effect of physically structured water on extractability of caffeine, curcumin and on oil emulsification

Agriculture is a science of applications which has wide horizons to explore. Research gives the exploring opportunity for young scientists to begin their own paths to travel the world of agriculture widening its customary horizons. Research culture embedded in agriculture is the secret behind facing multifaceted challenges of today, among which meeting the needs of an expanding, especially rapidly urbanizing population of the world under increasingly vulnerable environment. With a futuristic vision, grooming young scientists with research culture and providing an opportunity for them to unveil the findings in front of the able audience, is a great leap that Faculty of Agriculture, University of Peradeniya is taking in its expedition of Agriculture higher education

Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage

Processing and storage can cause changes and interactions in food components that have effects on nutritional value, organoleptic characteristics or even food safety. This book includes 19 research works showing important and interesting advances, as well as new approaches, in this research topic. Four articles are dedicated to studying the effect of canning conditions (filling media and some ingredients) on the diverse parameters of quality for fish and pet foods. Three articles are devoted to studying the effects of dehydration (pre-treatments and drying procedures). One article is dedicated to monitoring the elaboration of a fermented and dehydrated product (sausage) using a portable NIRS device. The ninth article of this book studies the effect of low-dose electron beam irradiation on cooking quality, moisture migration, and thermodynamics, as well as the digestion properties of the isolated starches in newly harvested and dried rice. The next contribution studies the use of different preservatives to avoid the formation of undesirable volatile organic compounds in stracciatella cheese. Another article examines the impact of source material, kibble size, temperature, and duration on the efficiency of the aqueous extraction of sugars and phenolics from carob kibbles by conventional heat-assisted (HAE) and ultrasound-assisted (UAE) methods. In two articles, marinating with different extracts, alone or combined with other seasoning/conditioning methods, was essayed to tenderize beef or to improve the sensory quality of chicken leg and breast meat. The effect of various cooking methods on the quality, structure, pasting, water distribution and protein oxidation of fish and meat-based snacks is studied in the fourteenth article. The last five articles are dedicated to the study of the effects of storage on several foods (olive oil, blueberry, beetroot and Atlantic mackerel)

Nutritional and Antioxidant Value of Horticulturae Products

There is a worldwide growing interest toward the nutritional and antioxidant values of fruits and vegetables, especially because phytochemicals in natural products are perceived as necessary for a healthier diet due to their high antioxidant capacity. This book provides readers with novel insights into how quality, in terms of nutritional and antioxidant values, is influenced and/or controlled genetically, environmentally, and by different postharvest treatments. This book is a collection of important pieces of research covering different aspects related to the nutritional and antioxidant values of some horticultural species, including edible flowers, Italian green tea, and stinging nettle, along with potato and sweet potato. Today’s food products are all the more appreciated for their content of phytonutriceuticals, and, therefore, horticulture has to turn to the supply of products with a variety of valuable metabolites and aromas. It is the task of researchers to study these compounds and enable the enhancement of horticultural products