Gluten-free (GF) products are made using commercial flours formulas and are poor in protein, fiber, minerals and have weak physical properties that affect the quality of the final products. These factors are responsible for hampering adherence to the GF diet and for general dissa...
Open access
Research Article10.9734/ajacr/2022/v11i130245
Aims: Aloe barbadensis Miller (A. barbadensis) is one of the most treasured species from the Aloe genus that has been used in management of various ailments. However, there are few reports on the secondary metabolites, total phenolic content (TPC), total flavonoid content (TFC) a...
Open access
Research Article10.9734/ajacr/2022/v11i130244
We present linear optical absorptions of photo/thermochromic molecules interacting with a gold nanoparticle. The photo/thermochromic system is the dihydroazulene/vinylheptafulvene (DHA/VHF) system and our aim is to study the effects of the interaction between the gold nanoparticl...
Open access
Research Article10.9734/ajacr/2022/v11i130243
As an important part of artificial intelligence and machine learning, artificial neural network (ANN) has been widely used because of its strong information processing and autonomous learning capabilities. In this paper, the development history of ANN is summarized, and the three...
Open access
Research Article10.9734/ajacr/2021/v10i3-430241
Aims: Recently, the removal capacity of different heavy metals from sites contaminated by low-cost materials has been studied, with promising results. These adsorbents include dead microorganisms, clay minerals, agricultural waste, industrial waste, and other materials. The objec...
Open access
Research Article10.9734/ajacr/2021/v10i3-430240
Sugarcane molasses is a nutritious beverage with a black color, characterized by its viscosity, distinctive taste and aroma, which makes it a unique food with high nutritional value. The quality characteristics of sugarcane molasses stored inside various packaging materials at di...
Open access
Research Article10.9734/ajacr/2021/v10i3-430242
Fermentation of oats by probiotics provides higher nutritional value and can be considered as a significant source of bioactive compounds for the human body. Moringa leaves powder (MLP) at the levels of 0.25 and 0.50% were used as an additional prebiotic source to supply oat ferm...
Open access
Research Article10.9734/ajacr/2021/v10i3-430239
Preparation of gluten-free products is a big challenge to the manufacturers with the main challenge of finding suitable alter-natives for gluten. Gluten-free products commercially available are poor sources of protein, fiber, minerals, and calories in the diet and poor sensory pr...
Open access
Research Article10.9734/ajacr/2021/v10i3-430238
A series of p-substituted thiazolyl styryl ketones were synthesized by the Claisen -Schmidt condensation of various substituted benzaldehydes with 5-acetyl-2,4-dimethyl thiazole. The IR spectra for all the chalcones were recorded and effect of substituent on the carbonyl and C=N...
Open access
Research Article10.9734/ajacr/2021/v10i3-430235
Snake bite is considered as a major occupational health problem in Sri Lanka. A traditional decoction consists of nine medicinal plants clinically proven its efficacy for snake bites. In the present study, an attempt was done to carry out chemical analysis of the decoction. Chemi...
Open access
Research Article10.9734/ajacr/2021/v10i3-430236