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Muhammad Farooq1*, M. Javed Iqbal2, Rizwan Shukat2, Qayyum Shehzad3, Shabir Ahmed4, Elham Azadfar5, Abdul Saboor6, Ibrar Ahmad7, Iftikhar Ahmed Solangi1, Kaleem Kakar8, Shoaib Khan9 and Wang Yunyang1
Development of Onion Powder by using Egg Albumin as a Foaming Agent by Foam-Mat Drying Process
... (0%, 4%, 8% and 12%) as foaming agent and Carboxyl methylcellulose (0.5%) as foam stabilizer and these were dried in hot air tray drier at different temperatures (55°C, 65°C and 75°C) with 3mm sheet thickness of onion foams. Effect of different concentration of foaming agent and drying temperature was studied on moisture and drying rate of onion paste. Increase in concentration of foamin...
Drying of Onion Paste to Develop Powders by Foam-Mat Drying Process using Egg Albumin as Foaming Agent

M. Javed Iqbal1, Rizwan Shukat1, Muhammad Farooq2*, Iftikhar Ahmed Solangi2, Naila Ilyas3, Rahman Ullah4, A. Shakoor5, Muhammad Bakhtiar6 and Faraz Ahmed7 

... (0%, 4%, 8% and 12%) as foaming agent and Carboxyl methylcellulose (0.5%) as foam stabilizer and these were dried in hot air tray drier at different temperatures (55°C, 65°C and 75°C) with 3mm sheet thickness of onion foams. Effect of different concentration of foaming agent and drying temperature was studied on moisture loss drying rate of onion paste. Increase in concentration of foami...
Physicochemical Properties of Duck Egg White Treated with Different Ultrasound Time

Ho Shi Hui1, Eng-Keng Seow2, Nurul Huda1* 

...s, and their pH, colour, foaming capacity and stability, emulsifying activity, tube inverting test, folding test, expressible moisture and texture profile analysis were compared. Ultrasound treatment had caused a significant (p<0.05) change in pH, foaming capacity, and the folding test score of egg white gel. However, texture profile analysis showed that the hardness, springiness, gumminess and chewiness of egg white gel ...
Factors Affecting Foaming Properties of Milk in Cappuccino Coffee
Jie Wu1,2, Xiang-long Lu1,2, Wen-dan Wang1,2, Tian-you Wu1,2, Xing-yi Zhang1,2 and Yan-jing Su1,2*
...s of milk with different foaming properties, used in coffee. For the milk protein, a significant difference between milk types was found in β-lactoglobulin (β-LG) and α-lactalbumin (α-LA), but not in casein content. The content of β-LG and α-LA in milk with the high foaming property of 70-96% (milk C) was significantly higher than that of milk with the low foaming
Effect of Sonication Temperature on Physicochemical and Functional Properties of Chicken Egg White and Duck Egg White

Samantha Shiuan Erl Lee1, Nurul Huda2*, Yetti Marlida3, Eng-Keng Seow4 

...exture profile analysis, foaming capacity and stability, and emulsification stability were compared. Ultrasound treatment had caused a significant decrease (p<0.05) in pH and expressible moisture, apart from improving the gel strength and folding test score of egg white gels. Improvement of gel strength was substantiated by the significantly higher (p<0.05) hardness and springiness of egg white gels. Hardness and springiness of ultrasound-treated chicken...
Environmental Enrichments Promote Agility in Captivity for Asiatic Black Bears (Ursus thibetanus laniger)

Noor-ul-Ain1, Zulfiqar Ali1*, Saba Naz1, Kiran Saleem1,2, Syeda Rida Hasan1, Sana Arif1, Rida Ahmad1,3, Nida Naeem1, Zarmina Zainab1 and Aliza Batool1,3

...ghting, pacing, playing, foaming, cage exploration, and being out of view. Two different enrichments were installed for two pairs. The first pair was provided with a feeding enrichment consisting of a large wood log applied with small wooden branches on it, upon which food-filled plastic tires were hung. The second enrichment was installed in the second bear pair’s cage, consisting of two wooden platforms attached to the ground with iron rods. A 20-h pos...

Pakistan Journal of Zoology

November

Pakistan J. Zool., Vol. 56

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