The production associated with geopolymers is more environmentally friendly because it does not emit as much carbon dioxide as when OPCs are used. In addition, research has been initiated to produce a geopolymer with very good mechanical properties without the need to cure it at high temperatures. Bio-additives such as honey, cotton or molasses were found to have a good effect on the properties of the geopolymer. The purpose of this study was to develop a composition of geopolymer modified with bioaddi-tives (introduction of plant-derived materials containing sugars) in order to improve the strength para-meters of geopolymers cured at ambient temperature or to accelerate their setting process, and to identify whether it is possible to produce geopolymers with good strength parameters without the need for annealing. In this study, fly ash (FA)-based materials were made and addi-tionally modified with cane molasses and beet molasses in varying amounts. The made samples were subjected to surface morphology analysis (SEM), mechanical properties analysis - compres-sive and flexural strengths, phase composition analysis (XRD) and absorption analysis.

This study was conducted to determine the effect of different types of olive cake (five treatments) in the diet of Bísaro pigs on the volatile compounds and sensory characteristics in the dry-cured loin and dry-cured “cachaço” (2 processed meat products). The treatments applied are based on the type of extraction and this may imply differences in their water and fat content. Eighty com-pounds were identified, and grouped into eight chemical classes: hydrocarbons, aldehydes, es-ters, alcohols, ketones, acids, furans, and other compounds. Aldehydes and alcohols were the ma-jor groups of compounds, representing 57.06-66.07 % and 68.67-75.61 % for the loin and “cacha-ço”, respectively. There were no significant differences between treatments for any of the volatile compounds identified. The major aldehydes were hexanal, heptanal, pentanal, and propanal. These compounds were significantly higher (p<0.001) in “cachaço”. This significant difference be-tween the two types of dry-cured products is directly related to the amount of total fat content. The major alcohols were 2.3-butanediol, 1-octen-3-ol, 1-butanol, 3-methyl, 1-hexanol, benzyl-alcohol and glycidol. Except for compounds 2,3-butanediol and benzyl-alcohol, the majority in this group are significantly different in terms of the type of dry-cured product. As for the sensory evaluation, for both dry-cured products, the trained tasters did not detect significant differences between the different treatments, which is in line with the results obtained for volatile compounds.

Collagen is the most abundant protein in the animal kingdom. Industrial collagen is mainly bovine and porcine origin. However, due to religious beliefs, allergic issues, and infectious diseases, alternative sources of collagen as marine are gaining increasing interest. In this work, the acid-soluble collagen (ASC) were extracted from salt-cured Atlantic cod (Gadus morhua) skin and characterized. The extraction yield was about 2.0%, equivalent to the extraction yield reported for other fish skins. The electrophoretic pattern showed the typical type I structure (α, β and γ chains). UV-VIS and FTIR absorbance spectra suggested a very pure ASC with an intact triple helical structure. The integrity and the adequate porosity required for different applications were then confirmed by electron micrograph. Our findings allow us to say that, for the first time, we extracted acid-soluble type I collagen from salt-cured Atlantic cod skin, with characteristics suitable for application in various fields, such as biomedical.

This study involved a comprehensive examination of sensory attributes in Bísaro dry-cured loins, including odor, androsterone, scatol, color, fat color, hardness, juiciness, chewiness, flavor intensity, and flavor persistence. Analysis of 40 samples revealed a wide variation in these attributes, ensuring a robust margin for multivariate calibration purposes. The respective near-infrared (NIR) spectra unveil distinct peaks associated with significant components such as protein, lipid, and water. Support Vector Regression (SVR) models were methodically calibrated for all sensory attributes, with optimal results using multiplicative scattering correction pre-treatment, MinMax normalization, and radial base kernel (non-linear SVR model). The predictive models exhibited acceptable results, characterized by R-squared values close to 1 (0.9616 - 0.9955) and low RMSE values (0.0400 – 0.1031). The prediction set's relative standard deviation (RSD) remained under 5%. Comparisons with prior research revealed significant improvements in prediction accuracy, particularly when considering attributes like pig aroma, hardness, fat color, and flavor intensity. This research underscores the potential of advanced analytical techniques to improve the precision of sensory evaluations in food quality assessment.

The coronavirus disease pandemic 2019 (COVID-19) has emerged in Wuhan province, China in December 2019 and has spread over all countries. The current study was carried out to predict active, death and cured rate of COVID 19 in Algeria for a future period of 35 days using FB prophet model. Results shoed that the active rate and the death rate decrease for the next days while the cured rate increase. The active, cured and death rates are estimated at 19.7% 78.85% and 2.55% respectively. These results highlight the importance of FB prophet model in COVID-19 prediction which could help national authorities in adopting the best preventive measures.

Keywords: Agrobacterium 1; Xenorhabdus 2; NR-AMP 3 T-DNA keyword 4; TI-plasmid 5; Intact/Cured/T-DNA Deleted 6 Sensitive/Resistant 7; EMA_PF2 8; HPLC 9