Kegiatan Seni Tari Siswa Di SD Negeri 02 Jenawi Kabupaten Karanganyar

This research is describing the implementation of traditional dance extraculicular in SD Negeri 02 Jenawi. This research starts from February and ended in May 2018. The type of this research is qualitative descriptive with phenomenology research design. The datas were collected by interview, observation and documentation. The datas were validation tested with source triangulation. Data analysis includes data reduction, data presentation, and conclusions. The results of the research were: 1) Planning of extracurricular activities of dance art through meetings and listed in RAPBS, while dance lesson planning has not yet been written document in the form of RPP (Learning Implementation Plan), 2) Organizing traditional dance extracurricular has no special committee. 3) Implementation of extracurricular activities is held once a week. Implementation of dance extracurricular includes initial activities, core activities, and final activities, 6) Evaluation has been done at the end of the semester and during the learning process, but has not used a systematic assessment. Assessment is done by observing directly and not using written guidelines

Plant Antioxidants in Dry Fermented Meat Products with a Healthier Lipid Profile

Consumers’ perception of meat products has changed in recent years, which has led to an increased interest in healthier meat products. In response to this demand, academia and industry have made efforts to reformulate meat products, especially dry fermented meat products, which are known for their high fat contents, mainly saturated fat. The use of plant or marine oils stabilized in emulsion gels (EGs) or oil-bulking agents (OBAs) as animal fat replacers has been one of the most advantageous strategies to reformulate dry fermented meat products with a healthier lipid content (quality and quantity), but an increase in their polyunsaturated fatty acid content can trigger a significant increase in lipid oxidation, negatively affecting sensory and nutritional quality. The use of antioxidants is the main strategy to delay this deteriorative reaction, but the controversy around the safety and toxicity of synthetic antioxidants has driven consumers and industry toward the use of plant antioxidants, such as phenolic compounds, carotenoids, and some vitamins and minerals. This review provides information about the use of plant antioxidants to control lipid oxidation of dry fermented meat products with healthier lipids

Aplicación de un extracto de tallo de Shiitake (Lentinula edodes) como potenciador del sabor en salchichas frankfurt más saludables y sostenibles

Trabajo presentado a las XXVI Jornadas Internacionales de Nutrición Práctica y al XV Congreso Internacional de la Sociedad Española de Dietética y Ciencias de la Alimentación (SEDCA), celebradas del 29 al 31 de marzo de 2022 en Madrid.PID2019-107542RB-C21; 201470E073; 202070E242); CYTED (119RT0568; Healthy Meat network); FAPESP 2019/22501-8.Peer reviewe

Efecto en la composición y aceptación sensorial de salchichas frankfurt elaboradas con agentes de carga de aceite de oliva estabilizados con inula o dextrina

Trabajo presentado a las XXVI Jornadas Internacionales de Nutrición Práctica y al XV Congreso Internacional de la Sociedad Española de Dietética y Ciencias de la Alimentación (SEDCA), celebradas del 29 al 31 de marzo de 2022 en Madrid.PID2019-107542RB-C21; 201470E073; 202070E242); CYTED (119RT0568; Healthy Meat network).Peer reviewe

Residual bitumen recovery from oil sand tailings with lime

All oil sands plants operating in Alberta, Canada use the Clark Hot Water Extraction process. This process causes production of mature fines tailings (MFT) at 30-35% solids content which remains in a fluid state for decades because of its very slow consolidation rate. Existing mature fines tailings inventory is approaching 10⁹ m³, remediation of which by thin layer deposition and centrifuging are being tested by oil industry. Residual bitumen in mature fine tailings can complicate remediation, as it can interfere with the performance of coagulants and polymers which hinders the dewatering process. To support oil industries mature fine tailings remediation effort, we have investigated a method that reduces residual bitumen content, facilitates dewatering of the mature fine tailings and improves process water chemistry, simultaneously, by using lime as a process aid between 750 to 1500 mg-CaO/kg-MFT dosages. Experimental observations suggest that the residual bitumen of the mature fine tailings could be recovered by flotation process with about 5-10 minutes retention time. This investigation shows that use of lime could enhance the performance of mature fine tailings remediation processes.Applied Science, Faculty ofMining Engineering, Keevil Institute ofUnreviewedOthe

Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage

The effect of Isabel (IGE) and Niagara (NGE) grape seed and peel extracts on lipid oxidation, instrumental colour, pH and sensory properties of raw and cooked processed chicken meat stored at -18 degrees C for nine months was evaluated. The pH of raw and cooked samples was not affected by the addition of grape extracts. IGE and NGE were effective in inhibiting the lipid oxidation of raw and cooked chicken meat, with results comparable to synthetic antioxidants. The extracts caused alterations in colour, as evidenced by the instrumental (darkening and lower intensity of red and yellow colour) and sensory results of cooked samples. In the sensory evaluation of odour and flavour, IGE produced satisfactory results, which did not differ from synthetic antioxidants. These findings suggest that the ICE and NGE are effective in retarding lipid oxidation of raw and cooked chicken meat during frozen storage. (c) 2011 Elsevier Ltd. All rights reserved.Fundacao de Amparo a Pesquisa do Estado de Sao Paulo (FAPESP), Brazi