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The objective of this study is to assess whether pro-health herbal probiotics, ascorbic acid and allicin added to the finishing diets of hybrid pig influenced the intramuscular fat (IMF) content in longissimus lumborum (LL) muscle, the fatty acid profile and lipid quality indices, as it has an impact on human health.

After 80 days of equal fattening, the pigs were divided into the control group (CT, n = 30 received commercially allowed and applicable antibiotics) and the experimental group (EX, n = 30), which until 95 days of rearing were supplied with fermented herbs extract (FHE Multikraft® Austria) with probiotics Saccharomyces cerevisiae, Lactobacillus casei, Lactobacillus plantarum, L-ascorbic acid and extract of garlic (10% allicin). After slaughter, crude fat content and fatty acid profile were determined in LL muscle samples, and on that basis lipid indices were calculated.

Supplementation with FHE, probiotics, L-ascorbic acid and allicin has significantly impacted the crude fat content in the meat and the percentage of fatty acids content: tricosanoic (C23:0), heptadecanoid (C17:1 n-7), eicosanic (C22:1 11cis n-9) and eicosatrienoic (C20:3 11cis n-3), in comparison to CT group. Amongst lipid quality indices, IMF in LL of pigs from EX group, the C18:2 n-6/C18:3 n-3 ratio is characterised by a significantly higher value and thus is more beneficial to the health of the consumer.

The authors have indicated that using FHE, probiotic supplements with ascorbic acid and allicin in commercial fattening of pigs, as an alternative for antibiotic growth promoters (AGP), improves the fatty acid profile of the meat.

This study aims to identify the effect of selected agro-industrial factors associated with the olive oil phenolic composition, total phenolic content (TPC), antioxidant capacity and oxidative stability index (OSI). The study also aims to assess the relationship between the quality indices and each of the individual phenol, TPC, antioxidant capacity and OSI.

Olive oil samples (n=108) were collected from Lebanese northern (Akkar and Zgharta-Koura) and southern (Hasbaya and Jezzine) regions, at three harvesting times (early, intermediate, late) and using different types of mills (traditional, sinolea, two- and three-phase decanters). The samples were analyzed using official standard methods.

The highest TPC, antioxidant capacity and OSI were obtained in early harvested olive oil, using two-phase decanters for TPC and three-phase decanters for antioxidant capacity and OSI. A prediction model, including the free acidity, K232, TPC, C18:2, C18:0, tyrosol and apigenin, was obtained; it allowed to predict very highly significantly the OSI (p < 0.001). Apigenin, tyrosol and C18:2 recorded the highest standardized coefficients (ß^+= 0.35) and thus had the highest influence on OSI. As per antioxidant capacity of olive oil, another very highly statistically significant prediction model was constructed (p < 0.001). It included only two predictors, oleacein and TPC, with the latter having the most influence (ß^+= 0.37).

The overall results highlighted the detrimental effects of agro-industrial factors on olive oil chemical composition, and this contributes significantly to improve olive oil’s quality and characteristics, which are important for the product economical and nutritional values.

The purpose of this paper is to improve the nutritional value of chicken nuggets by partial substitution of animal fat with palm stearin. Three nugget formulations with the fat level of 10.3 per cent palm fats consisted of blends from Olein: Stearin at ratios of 30:70, 50:50, 70:30 were used to replace chicken skin (control). Palm fat treatments resulted in a significant decrease of cholesterol content.

Four nugget formulations with the fat level of 10.3 per cent palm fats consisting of blends from Olein: Stearin at ratio of 30:70, 50:50, 70:30 and a commercial shortening, Socfat 36 are studied. The same formulation using chicken skin as a control and a commercial brand of nugget is used as a comparison. Proximate analysis of raw and cooked palm fat nuggets showed a decrease in the protein content and an increase of the fat content. The cholesterol content were reduced up to 45.9 per cent through the addition of palm fat, when compared against the control treatment. Fatty acid composition of palm fats in the palm substituted formulations increased the level of C16:0 and decreased C16:1, C18:1, C18:2, compared with fat from chicken skin.

The cholesterol content was reduced by 45.9 per cent when chicken skin and fat were substituted with palm fats. The texture of chicken nugget increased when added with palm fats. Palmitic acid (C16:0) content increased while palmitoleic acid (C16:1), oleic (C18:1) and linoleic acid (C18:2) decreased in palm fat treated nuggets.

The paper is of value in showing how palm stearin and olein usage in chicken nuggets helps reduce the product's cholesterol content.

The aim of this paper is to investigate fat content and fatty acid profile of cultivated (Pleurotus ostreatus) and wild edible mushrooms (Amanita spp and Termitomyces microcarpus).

Pleurotus ostreatus was grown in soil and on cotton seed husks in mushroom growing rooms at Busitema University, Uganda. T. microcarpus and Amanita spp were collected from the wild. Freshly harvested mushrooms were dried at 60°C for 48 h in a hot air oven. Oil was extracted using a Clevenger apparatus. Fatty acid analysis was done using gas chromatography with flame ionization detection.

Fat content ranged between 0.24 and 5.23 per cent. Variation was noted between P. ostreatus grown in soil and on cotton seed husks (p = 0.0090). Similarly, Amanita spp and T. microcarpus had differing fat contents (p = 0.0098). Polyunsaturated fatty acids (PUFA) predominated over saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA). Linoleic acid (LA) was the most abundant fatty acid (FA) (30.91 to 54.35 per cent). It varied between Amanita spp and T. microcarpus (p = 0.0001) but not between substrates (p = 0.1891). Ratios of PUFA/SFA, MUFA/SFA and PUFA/MUFA were within the desirable ranges. Omega-6 FA/ω-3 FA ratio was higher than that recommended for a healthy diet. However, the low amount of fat in mushrooms suppresses the negative effects of a high ω-6 FA/ω-3 FA ratio.

Information on FA profile of cultivated and wild edible mushrooms will provide a basis for commercial exploitation of the cultivated mushrooms. This work showed that P. ostreatus, Amanita spp and T. microcarpus are healthy foods with regard to the low fat content and high amounts of LA.

This study aims to ascertain the greenest helicopters by modeling joint parameters to make sense of induced emissions effects of helicopters allocated to various categories.

Emission indexes of helicopters construct the pillars of the methodology under use. Three different parameters are derived from emission indices: the index showing grams of pollutants that an engine produces per kWh; the index comparing of pollutant mass depending on the energy content of the fuel; and the index expressing the presence of the unreacted hydrocarbon (unburned) released into the atmosphere as a result of the combustion reaction.

Various helicopters have been designated as sensitive and insensitive to the environment under various conditions and in different categories. Details are in the conclusions section.

This study includes methods that can be used to select environmentally sensitive helicopters of various categories according to specific pollutants and their combustion efficiency.

The originality of the work lies in the determination of the most sensitive and insensitive to the environment by using true flight data of helicopters operating in various categories during different flight phases. In addition, this paper with an approach to identifying green helicopters has the capability to support studies on regulations for helicopters in some countries by policymakers.

The purpose of this paper is to prepare microencapsulated phase change materials (PCMs) and apply them to cotton and wool fabrics for developing thermo-regulating fabrics.

Microencapsulated n-hexadecane and n-octadecane with poly(methylmethacrylate-co-2-hydroxy ethyl methacrylate) shell was prepared. Microcapsules were fabricated using oil-in-water emulsion polymerization method. Their chemical structure, microstructure, thermal energy storage properties and thermal stability were analyzed by Fourier-transform infrared spectroscopy, polarized light microscope, differential scanning calorimeter and thermogravimetric analyzer, respectively. The mean particle size was tested by a particle sized instrument. The microcapsules were applied to the wool and cotton fabrics using pad-dry-cure method. The thermo-regulating property of the fabrics was evaluated using the T-History test. The distribution and durability of the microcapsules on the fabrics was investigated with scanning electron microscopy.

Spherical microcapsules with p(MMA-co-HEMA) shell and n-alkane core have been produced successfully. n-hexadecane in microcapsule solidifies at 14.8−15.6°C with the latent heat of 65.6−129.8 J/g and melts at 16.7−16.9°C with the latent heat of 67.6−136.9 J/g. Microencapsulated n-octadecane solidifies at 25.8−26.3°C with the latent heat of 74.1−106.2 J/g and melts at 26.8−27.4°C with the latent heat of 80.3−113.4 J/g. The microcapsules have enough thermal stability to the temperature of 150°C that was applied during the fixation of microcapsules on the fabric. The thermo-regulating effect of the microcapsule-incorporated fabrics has been proved by the T-history test.

PCM microcapsules with p(MMA-co-HEMA) shell and n-hexadecane and n-octadecane core have been produced and their usage to produce thermo-regulating textiles have been proved. To determine the thermo-regulating property of the fabrics treated with these new PCM microcapsules, a T-History system has been designed.

The International Centre in Paris of the International Serials Data System (ISDS) maintains the database of world serial publications and functions through a network of national and regional centres in various countries. ISDS is an intergovernmental organization established within the framework of the Unesco‐UNISIST programme. The Indian National Centre for ISDS was set up in January 1986 at the Indian National Scientific Documentation Centre (INSDOC), New Delhi, for identification, registration, creation and maintenance of records of serial publications published in India, as well as for monitoring and promoting the use of International Standard Serial Numbers (ISSN). So far, printed Data Transmittal Sheets (DTS) have been used by this centre to send data of serial publications to be incorporated in the ISDS database at the International Centre (IC). Now the Indian centre has developed a computerised system by which the data of serial publications can be transferred directly onto computer designed DTS. The database so created has also been used to produce ISDS‐India Bulletin which describes the collection of records of serials published in India.

The present investigation was undertaken to study the potential effects of milk lipids compared to sardine oil on inflammation biomarkers and lipid peroxidation in hypercholesterolemic rats. The paper aims to discuss these issues.

Male Wistar rats were fed 20 percent casein combined with 5 percent milk lipids or 5 percent sardine oil and 1 percent cholesterol for 28 days. A control group was fed a standard diet.

No significant difference in serum triacylglycerol (TG) was found in the milk lipids versus sardine oil and control. However, serum TG was reduced (1.7‐fold) with sardine oil compared with the control. Serum total cholesterol (TC) was, respectively, 3.6‐ and 2.5‐fold higher in milk lipids and sardine oil, respectively, compared with control. Compared to sardine oil, TC value was 1.4‐fold higher in the milk lipid. Serum C‐reactive protein (CRP) was elevated (eight‐ and 33‐fold) in the milk lipid and sardine oil compared to control, respectively. However, CRP value was four‐fold lower in milk lipids than those in sardine oil. Compared to sardine oil, iron value was two‐fold higher in milk lipids versus sardine oil. Malondialdehyde content of red blood cell, heart and brain were decreased in milk lipids versus sardine oil (p<0.05). Hydroperoxydes contents in milk lipids were also lower in heart and aorta compared to sardine oil and control (p<0.05).

Milk lipids compared to sardine oil does not modulate the hypercholesterolemia but decreases inflammation biomarkers and seems to protect efficiency of some tissues against the cytotoxic action and oxidative stress of cholesterol enriched diet.

This study aims to estimate the greenest helicopters and the emission amount based on the helicopter movement within the London Heathrow and London city control zone.

The helicopter flight data recorded by the UK’s specialist aviation regulator Civil Aviation Authority and the helicopter type with engine emission data from the Federal Office of Civil Aviation (FOCA) were used for calculation. Based on the approach adopted, the greenest and the most environmentally friendly helicopters were identified for a light-duty helicopter with single-engine, a light-duty helicopter with twin-engine and a heavy-duty helicopter with twin-engine.

Comparing a flight consisting of landing and take-off cycle, and 1-h phase based on helicopters emissions in the FOCA database, B06 with DDA250-C20R single-engine in the light utility, A109 with PT6B-37 twin-engine in the light utility, and the A139 helicopter with the PT6C-67C twin-engine in the high utility has been identified as the most environmentally friendly helicopter.

This study provides the opportunity to compare between the best and the worst helicopter with engine type according to the emission values released to the environment.

This study raises awareness of the emission levels caused by helicopter in urban air transport in developed countries in terms of environmental and human health. It also provides justification for the authorities to encourage the development and use of green engines and technologies.