Western Australian Wild Dog Action Plan 2016 - 2021,
2016
Department of Primary Industries and Regional Development, Western Australia
Western Australian Wild Dog Action Plan 2016 - 2021, Wa Wild Dog Action Group, Department Of Agriculture And Food, Western Australia
Biosecurity published reports
The Wild Dog Action Plan 2016 – 2021 is an industry led and driven plan that considers the economic, environmental and social impacts of wild dogs and identifies the key issues for managing them across Western Australia. The plan is designed to protect the livestock and tourism industries and public safety, and recognises the ecological and cultural values of the dingo.
Design Of An Aquaponics System,
2016
California Polytechnic State University, San Luis Obispo
Design Of An Aquaponics System, Jesse Birsinger
BioResource and Agricultural Engineering
This Senior Project discusses the design, cost analysis, and evaluation of an aquaponics system. The system incorporates aquaculture and hydroponics to create a source of fish protein and various crops. The system was sized based off a minimum requirement of pounds of fish available per week. The system designed is capable of generating 2080 pounds of catfish, and 16,000 pounds of produce annually. The first year of operation the system will operate at a loss due to the significant cost of the components of the system, however, the project is projected to generate a minimum stream of revenue of $10,600 …
Crop Selection, Cost Analysis, And Irrigation System Design For The Replanting Of A Nut Orchard,
2016
California Polytechnic State University, San Luis Obispo
Crop Selection, Cost Analysis, And Irrigation System Design For The Replanting Of A Nut Orchard, Maximilian Bricker
BioResource and Agricultural Engineering
This report was made to help the landowner of Bricker Farms make decisions regarding the replanting of his orchard. The decisions that need to be made in this process include: which crop to plant, how to plant it, and how to improve the distribution uniformity of irrigation water on the orchard. The report does not give definitive final decisions, but presents viable options that the landowner can utilize when deciding. In addition to the options that are presented, the report offers suggestions to the landowner so that the replanting process is done properly in a timely and economically-friendly manner.
A Hedonic Analysis Of Community Supported Agriculture Share Prices In Midwestern United States,
2016
University of Nebraska-Lincoln
A Hedonic Analysis Of Community Supported Agriculture Share Prices In Midwestern United States, Binod Khanal
Department of Agricultural Economics: Dissertations, Theses, and Student Research
As concerns mount over the consequences of conventional food production for health, the environment, and animal welfare, consumers are increasingly demanding what they perceive as more nutritious, safer, and ethically produced food. Local food in general and community supported agriculture in particular have emerged as promising alternatives that could allay those concerns and, judging by recent growth, the share of local food in total food sales will most likely continue to grow. This represents an opportunity and a challenge for both incumbent farms serving the local food market as well entrants who are looking to capitalize on the growth in …
Time To Say Goodbye (Equine Euthanasia),
2016
Utah State University
Time To Say Goodbye (Equine Euthanasia), Karl Hoopes, Holly Mason
All Current Publications
This fact sheet describes the process of euthanasia for horses, including techniques, confirming death, and disposal of body.
The Farm Newsletter,
2016
Utah State University
The Farm Newsletter, Usu Student Organic Farm
USU Student Organic Farm Newsletter
Joe is a junior majoring in Agricultural Education with a minor in Plant Science. This is his second year working on the farm and he has accepted for the season to manage farm production. He is passionate about gardening and he hopes to someday teach horticulture to high-school students. He is from Virginia, but he lives for the present here in Logan with is wife, two dogs and eight chickens. Joe loves to travel and wants to go all over the world teaching the benefits of sustainable food production
Physicochemical Properties And Molecular Structure Characterization Of Digestion-Resistant Components In Enzymatic Branch-Chain Elongated Waxy Corn Starch,
2016
National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Physicochemical Properties And Molecular Structure Characterization Of Digestion-Resistant Components In Enzymatic Branch-Chain Elongated Waxy Corn Starch, He Jian, Wang Ren, Zhang Hao, Zhou Xing, Chen Zhengxing
Food and Machinery
The resistant starch (RS) in enzymatic branch-chain elongated waxy corn starch (WCS) was separated by using in vitro digestion method. Then, the physicochemical properties and molecular structure of RS were characterized. The results showed that the morphology of starch was significantly changed after digestion, and irregular cracks appeared on the surface of RS. Moreover, the improvement of thermal stabilities of RS wasalso observed. These results revealed that the amorphous regions of modified starches were preferably to be hydrolyzed during digestion. Compared to modified WCS, the molecular weight of RS was profoundly decreased (6.03×106～1.13×108 g/mol). In addition, the …
Study On Oxidation Degradation Products Of Linoleic Acid,
2016
Hunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Study On Oxidation Degradation Products Of Linoleic Acid, Wang Jianhui, Wang Xiu, Chen Qi, Wang Faxiang, Li Xianghong, Yu Jian, Liu Yongle
Food and Machinery
GC—MS was applied to identify the acceleration of oxidative products formed from linoleic acid stored at 60 ℃. Both volatile and non-volatile oxidates were focus on in the present study. The results showed that the oxidative products formed in the primary oxidation stage were continuously oxidized into volatiles (such as aldehydes, ketones, alcohols, furan, etc.) during the course of accelerated oxidation. The relative contents of Hexanal, (E)-2-Heptena, (E)-2-Nonena, (E)-3-Nonene-2-one, 2-pentyl Furan changed obviously before 12 h and they could be used as evaluation indices of the primary autoxidation of linoleic acid. However, the relative contents of (E, E)-2, 4-Nonadienal, (E, …
Study On Antioxidant And Anti-Aging Analysis Of Blueberry Wine In C.Elegans,
2016
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
Study On Antioxidant And Anti-Aging Analysis Of Blueberry Wine In C.Elegans, Wei Tao, Zeng Min, Li Ke, Wang Yuanliang
Food and Machinery
In order to determine the concentration of essential substances and functional properties of blueberry wine, antioxidant activity and anti-apoptosis of blueberry wine were analyzed with Caenorhabditis elegans (C. elegans) by feeding different kinds of blueberry wines. Based on blueberry wine, six feeding groups with different proanthocyanidin (PC) concentration and 14% alcohol were set. In same way, another seven feeding groups with different alcohol concentration and 3 mg/mL PC were also set. And the control group C. elegans only fed with E. coli OP50. All results were defined by testing the activity of antioxidant enzyme and apoptosis in C. elegans. It …
Nutrition Evaluation And Solubility Analysis Of Hydrolysate From Urechis Unicinctus Body Wall Muscle,
2016
College of Food Engineering, Ludong University, Yantai, Shandong 264025, China
Nutrition Evaluation And Solubility Analysis Of Hydrolysate From Urechis Unicinctus Body Wall Muscle, Liu Haimei, Wang Miaomiao, Zhao Qin
Food and Machinery
Nutrition and solubility were evaluated by assaying amino acids composition, AAS, EAAI, NSI and TCA-NSI of hydrolysate from Urechis unicinctus body wall muscle. The results showed that there were all of 18 types of amino acids, and umami amino acids were rich. In umami amino acids, the highest was Glu, 218.263 mg/100 mL, followed by Gly and Ala, third for Asp. Hydrolysate had strong delicious taste and it was a good seafood seasoning base. AAS of EAA was at range of 96～141, and EAAI was 86.50. They showed that EAA was rich and hydrolysate had a high nutritional value. When …
Hybrid Neural Network Based On Software Measurement For Dm423 Biomass During Batch Cultivation,
2016
Department of Biology and Chemical Engineering, Shaoyang University, Shaoyang, Hunan 422000, China; Soybean Processing Techniques of the Application and Basic Research Base in Hunan Province, Shaoyang, Hunan 422000, China
Hybrid Neural Network Based On Software Measurement For Dm423 Biomass During Batch Cultivation, Zeng Xiangyan, Zhao Liangzhong, Li Bing, Li Lin
Food and Machinery
The biomass concentration estimated by the static feedforward multiplayer neural network of 5-5-1 topology and hybrid neural network - microbe growth model with five inputs of culture time, temperature, pH and dissolved oxygen and glucose concentration. The result showed that the static feedforward multiplayer neural network mean squared error (MSE) of testing samples 1.73×10-3. And hybrid neural network - microbe growth model offered a much better generalization accuracy than that of single neural network model, with MSE of testing samples of 0.25×10-3, it was found that there was some deviation between estimated biomass and actual values …
Study On Functional Properties Of Camelina Sativa Gum,
2016
College of Food Science & Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, China
Study On Functional Properties Of Camelina Sativa Gum, Li Zezhen, Chen Min
Food and Machinery
The viscosity, foaming properties, emulsifying capabilitiy and synergetic action of Camelina sativa gum were studied by comparison to other gums. The results showed Camelina sativa gum solution in low concentration exhibited high apparent viscosity and good emulsifying and foaming properties. The viscosity of the compound gum increased sharply and the optimum ratio was 5∶5 of Camelina sativa gum to xanthan gum, and 9∶1 of Camelina sativa gum to guar gum. Camelina sativa gum improved the shear resistance and it could be well co-opperated with other gums. Meanwhile, the additive Camelina sativa gum had good properties.
Apreliminary Inquiry Into Causes Of Dark Spots In Egg Shell,
2016
College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan 625014, China
Apreliminary Inquiry Into Causes Of Dark Spots In Egg Shell, Zhang Mingrong, Ye Jinsong, Li Xinyang, Zhang Zili, Han Jingjing, Wang Yuhan
Food and Machinery
In order to preliminarily explore the causes of eggshell dark spots, the thickness, hardness, moisture and protein content of calcareous hard eggshell, and the thickness and protein content of shell membrane were measured in the normal eggshell and dark spots portion as well as no spots portion of dark spots eggshell, and the ultra structure was also studied results: The hardness of calcareous hard eggshell of dark spots eggshell was minimum, and its water content was maximum, which were highly significant (P<0.01) compared with other groups; However, there with no difference between spots group and the normal group. The thickness of calcareous hard shell was similar among the three groups, while that of shell membrane was highly significant (P < 0.05). In addition, protein content of calcareous hard shell of three groups had no significant difference (P > 0.05), while that of shell membrane of dark spots egg was much lower than the normal egg (P < 0.01). The result of scanning electron microscope showed that both the calcareous hard shell and shell membrane of dark spots group had more significant loose texture and porosity features than other groups. In conclusion, the formation of dark spots was mainly due to that the shell membrane under eggshell dark spots was thin with large mesh, resulting in moisture of the egg permeated through the shell membrane into the calcareous hard shell easily, and then the moisture was absorbed by calcareous hard shell, resulting in the formation of dark spots gradually.
Optimization Of Heat Process Parameters And Mass Transfer Characteristic Of Alkaloids From Areca,
2016
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
Optimization Of Heat Process Parameters And Mass Transfer Characteristic Of Alkaloids From Areca, Gong Yinyin, Yang Dawei, Gao Xiaoting
Food and Machinery
In order to reduce loss of alkaloids to improve chewing quality during the heat treatment process of areca, the dried areca were used as test materials to investigate the effect of factors about boiling wash and drying after wash as well as drying after flavoring on mass transfer of alkaloids in the shell of betel nut. Based on the mass transfer characteristics of alkaloids, the optimum parameters of heat treatment process were designed. The results showed that alkaloids from nuclear of areca will be dissolved out and transfer in the shell, then diffusing from the shell to the surface, the …
Optimization On Hplc Detection And Pre-Treatment Conditions Of Patulin In Fresh Apple,
2016
Food College Shihezi University, Shihezi, Xinjiang 832003, China
Optimization On Hplc Detection And Pre-Treatment Conditions Of Patulin In Fresh Apple, Sun Lihua, Qian Huiping, Li Zhiwen, Chen Jiluan, Pang Xuequn, Yan Shijie
Food and Machinery
A rapid and sensitive method was established for the accurate determination of patulin in fresh apples. Experimental parameters including extraction methods, mobile phase composition and flow rate for HPLC which always affect the sensitivity and analysis efficiency of the method were optimized systemically. The results indicated that solid phase extraction (SPE) techniques using functionalized polystyrene-divinylbenzene column (PEP) exhibited satisfactory recoveries comparing with other extraction methods. Under the optimized chromatographic conditions, patulin could be well separated from other impurities within 4 min, and detected with a wide linear range between 10-25 000 μg/L and a detection limit of 10 μg/L (S/N=3) …
Study On Enhancing Antibacteial Activity Of Lactobacillus Plantarum Fmb10 Through Composite Mutagenesis,
2016
School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou, Fujian 363000, China
Study On Enhancing Antibacteial Activity Of Lactobacillus Plantarum Fmb10 Through Composite Mutagenesis, Chen Yunyun, Lu Zhaoxin, Dang Lijuan, Gao Yuqi
Food and Machinery
Induced mutation of Lactobacillus plantarum fmb10 divided from pineapple was performed by Co60γ, low-energy N+ beam irradiation, DES, EMS and composite mutagenesis, respectively, to enhance the antibacterial activity. The results showed that Lactobacillus plantarum fmb10 was sensitive to low-energy N+ beam and EMS irradiation, and a high-activity strain fmb10-Z with stable inheritance and forward mutation was obtained after the treatment of EMS-low-energy N+ beam composite mutagenesis. The bacteriostatic diameter against E.coli was increased by 23%, and the antibacterial activity of the mutant fmb10-Z was increased 1.5 times compared with original strain.
Determination Of Cd In Shrimps By Microwave Digestion And Inductively Coupled Plasma Mass Spectrometry,
2016
University of Shanghai for Science and Technology, Shanghai 200093, China
Determination Of Cd In Shrimps By Microwave Digestion And Inductively Coupled Plasma Mass Spectrometry, Li Qianyun, Zhou Guoyan, Cao Lei
Food and Machinery
The orthogonal array design methods were applied to analyze the influence of H2O2 volume/HNO3 volume/microwave digestion time three factors and their interaction on the extraction of Cd，select an optimized progress to extract Cd from shrimps. The experimental results showed that when H2O2 volume was 1.0 mL, HNO3 volume is 5.0 mL, microwave digestion time was 13 minutes and 46 seconds, under these conditions，the contents of Cd reached 0.497 mg/kg. Determination of GBW10050 (big shrimps) showed that contents of Cd have the same results with standards values. Method limits of detection were obtained …
Nondestructive Detection Of Internal Quality Of Loquat By Near Infrared Spectroscopy,
2016
College of Food Science, Southwest University, Chongqing 400716, China
Nondestructive Detection Of Internal Quality Of Loquat By Near Infrared Spectroscopy, Wang Xi, Wu Xiyu, Pang Lan, Xu Dan
Food and Machinery
Spectra data of the 101 loquat samples were obtained by using NIRS and the TSS, titratable acid, Vc of the samples were determined by conventional chemical methods. The mathematical pretreatment methods were used as spectral preprocessing options, and then the calibration models of TSS, titratable acid and Vc were established respectively by PLS. By using these models, the TSS, titratable acid and Vc in the validation sets can be predicted. The Rp2 are 0.906, 0.745, 0.554, RMSEP are 0.628, 0.048, 2.23 respectively, and the RPD of TSS is 3.31. Thus, the calibration model of TSS can be used for the …
Effect And Application Of On-Line Payment Consumption Way On Food Safety Traceability At Tourist Area,
2016
School of Business, Hunan City University, Yiyang, Hunan 413000, China
Effect And Application Of On-Line Payment Consumption Way On Food Safety Traceability At Tourist Area, Liu Wenbin
Food and Machinery
The mode of on-line payment consumption has already entered the public life, bringing a lot of convenience for us. The process of payment usually carries vital deal information, and online payment is easily to get and convert this information. Food safety traceability of tourist areas can make full use of the characteristics of online consumer payment, from which we can overcome the problems of safety information flow is easily broken and difficult to carry caused by cash transactions. Based on the convergence of online payment, tourism food safety and feedback information, we should complete food supervisory platform, use big data …
Functions And Route Of Food Safety In The Financial Performance Of Enterprises,
2016
Audit Department of An Hui Audit College, Hefei, Anhui 230601, China
Functions And Route Of Food Safety In The Financial Performance Of Enterprises, Wang Laigen
Food and Machinery
Food enterprises have the ability to guarantee food safety, will inevitably lead to the interests of the stakeholders to make a choice of behavior, which can affect the interests of enterprises, and ultimately reflect the financial performance of enterprises. By examining the function of food safety in the financial performance of enterprises, it can be found that the food safety affects the attitude of the consumers, the government and the public opinion, so that food companies can improve the financial performance. Therefore, financial performance has the function of promoting food enterprises to fulfill their food safety guarantee responsibilities. However, due …
