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Keywords = water epuration

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7 pages, 2422 KiB  
Proceeding Paper
Comparative Study Between Chloroquine Sulphate and Copper Sulfate in Aquaculture at Low Dosages
by György Deák, Abdulhusein Jawdhari, Elena Holban, Isabela Sadîca, George Cucu, Sorin Stegărescu, Grigore Gheorghe and Bodor Zsolt
Environ. Earth Sci. Proc. 2025, 33(1), 2; https://doi.org/10.3390/eesp2025033002 - 13 Feb 2025
Viewed by 525
Abstract
Aquaculture water was exposed to very low dosages of copper sulfate and chloroquine sulphate in order to observe their purgative effects at minimal concentrations, where both substances are commonly employed for their antimicrobial and antiparasitic properties in fish farming. It was observed that [...] Read more.
Aquaculture water was exposed to very low dosages of copper sulfate and chloroquine sulphate in order to observe their purgative effects at minimal concentrations, where both substances are commonly employed for their antimicrobial and antiparasitic properties in fish farming. It was observed that the well-known treatment using cooper sulphate is effective even at a low dosage, while the proposed novel treatment using chloroquine was not. The present study highlights the need of effective treatment while avoiding compromising medicine misusage which greatly leads to host resistance. Full article
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14 pages, 1231 KiB  
Article
Protein Recovery from Rapeseed Press Cake: Varietal and Processing Condition Effects on Yield, Emulsifying Capacity and Antioxidant Activity of the Protein Rich Extract
by Karolina Östbring, Cecilia Tullberg, Stina Burri, Emma Malmqvist and Marilyn Rayner
Foods 2019, 8(12), 627; https://doi.org/10.3390/foods8120627 - 1 Dec 2019
Cited by 28 | Viewed by 5312
Abstract
Protein was recovered from five varieties and a mixed blend of cold-pressed rapeseed press cake by leaching and precipitation in a water-based process, and the protein recovery yield varied from 26–41% depending on variety. Exposure for heat during protein recovery severely reduced the [...] Read more.
Protein was recovered from five varieties and a mixed blend of cold-pressed rapeseed press cake by leaching and precipitation in a water-based process, and the protein recovery yield varied from 26–41% depending on variety. Exposure for heat during protein recovery severely reduced the rapeseed proteins’ ability to stabilize the oil–water interface of emulsion droplets. Protein extract from Lyside had the best emulsifying properties of the varieties investigated. Oxidation rate was assessed by the Thiobarbituric Acid Reactive Substances (TBARS) method and rapeseed protein extracts from Epure and Festivo had higher capacity to delay oxidation compared with soy lecithin. There are possibilities to broaden the use of rapeseed whereby recovered rapeseed protein can be used as a plant-based multifunctional ingredient with emulsifying capacity and which has a delaying effect on oxidation. Full article
(This article belongs to the Special Issue Quality and Functionality of Plant Foods)
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