Treatment effects of conservation trenching on regulating and provisioning ecosystem services.

United Nation Sustainable Development Goal 15.3 make a note of growing significance of management and restoration strategies for degraded land, and advocating globally for collaborative frameworks of innovative applied research and policy. Present study, quantified the impacts of the staggered contour trenching (SCT) technology in conjunction with silvi-pasture production system on regulating and provisioning ecosystem services of degraded mini-watersheds.

To compare horizontal strabismus deviation as assessed from photographs with that in the strabismus clinic using the prism bar.

Purpose: To compare the deviation in cases of horizontal strabismus as assessed from photographs with the measurements as obtained in the strabismus clinic.

Methods: After obtaining informed consent, we recruited subjects with manifest horizontal strabismus. We took a frontal flash photograph from a distance of 50 cm using smart-phone-based cameras with the flash light vertically aligned with the lens.

Reduction of maillard browning in spray dried low-lactose milk powders due to protein polysaccharide interactions.

Lactose hydrolysed concentrated milk was prepared using β-galactosidase enzyme (4.76U/mL) with a reaction period of 12 h at 4 °C. Addition of polysaccharides (5 % maltodextrin/β-cyclodextrin) to concentrated milk either before or after lactose hydrolysis did not result in significant differences (p > 0.

A Metabolomics Approach to Establish the Relationship between the Techno-Functional Properties and Metabolome of Indian Goat Yoghurt.

Introduction: Goat milk has poorer fermentation characteristics due to the absence or only traces of αs1-casein, due to which goat yoghurt contains a less dense gel structure. Moreover, the fermentation characteristics of the milk vary between the breeds of the same species. Therefore, it becomes imperative to explore a few metabolites which could regulate the techno-functional properties of goat yoghurt.