Despite being in arid and semi-arid areas,erosion is largely a result of infrequent but heavy rainfall events; therefore,rainfall erosivity data can be used as an indicator of potential erosion risks.The purpose of th...Despite being in arid and semi-arid areas,erosion is largely a result of infrequent but heavy rainfall events; therefore,rainfall erosivity data can be used as an indicator of potential erosion risks.The purpose of this study was to investigate the spatial distribution of annual rainfall erosivity in North Jordan.A simplified procedure was used to correlate erosivity factor R values in both the universal soil loss equation (USLE) and the revised universal soil loss equation (RUSLE) with annual rainfall amount or modified Fournier index (F mod ).Pluviometric data recorded at 18 weather stations covering North Jordan were used to predict R values.The annual values of erosivity ranged between 86-779 MJ mm ha ?1 h ?1 year ?1 .The northwest regions of Jordan showed the highest annual erosivity values,while the northeastern regions showed the lowest annual erosivity values.展开更多
Some of the most commonly used agri-food products worldwide are vegetable and fruit-based products that are rich in bioactive compounds such as vitamins,polyphenols,and other antioxidants.However,many of these molecul...Some of the most commonly used agri-food products worldwide are vegetable and fruit-based products that are rich in bioactive compounds such as vitamins,polyphenols,and other antioxidants.However,many of these molecules are sensitive and susceptible to oxidation and degradation during food processing,particularly when exposed to heat.This review examines the effect of encapsulation on bioactive compounds and how encapsulation technologies can be leveraged in the food industry to protect and optimize the functional properties of naturally occurring food bioactives.Encapsulation can also assist with the creation of desirable sensory attributes(e.g.,aroma,texture,color,and taste),thus playing a major role in the design and development of novel foods and beverages.Encapsulation is one of the few technologies experiencing continued growth due to its unique potentialities,high versatility and extensive range of applications.Various types of food grade encapsulating materials,also known as wall,coating,shell or carrier,can be employed,including proteins,polysaccharides(e.g.,gums),other biopolymers,and lipids.Encapsulation owes its success to its proven record as an effective process for preserving the encapsulated bioactives from the surrounding conditions,while assisting with optimized delivery and controlled release of the transported active compounds.Among the multiple variations and applications of encapsulation,micro-and nanoencapsulation of food-derived bioactives are the main focus of this review,which discusses the underlying principles,technological developments,as well as current and foreseeable applications aimed at protecting and enhancing the functionalities of biologically active ingredients in food systems.展开更多
基金Supported by the Deanship of Research, Jordan University of Science and Technology (No. 91/2004)
文摘Despite being in arid and semi-arid areas,erosion is largely a result of infrequent but heavy rainfall events; therefore,rainfall erosivity data can be used as an indicator of potential erosion risks.The purpose of this study was to investigate the spatial distribution of annual rainfall erosivity in North Jordan.A simplified procedure was used to correlate erosivity factor R values in both the universal soil loss equation (USLE) and the revised universal soil loss equation (RUSLE) with annual rainfall amount or modified Fournier index (F mod ).Pluviometric data recorded at 18 weather stations covering North Jordan were used to predict R values.The annual values of erosivity ranged between 86-779 MJ mm ha ?1 h ?1 year ?1 .The northwest regions of Jordan showed the highest annual erosivity values,while the northeastern regions showed the lowest annual erosivity values.
基金This study is part of an ongoing project(146/2020)financially supported by the Deanship of Research,Jordan University of Science and Technology.
文摘Some of the most commonly used agri-food products worldwide are vegetable and fruit-based products that are rich in bioactive compounds such as vitamins,polyphenols,and other antioxidants.However,many of these molecules are sensitive and susceptible to oxidation and degradation during food processing,particularly when exposed to heat.This review examines the effect of encapsulation on bioactive compounds and how encapsulation technologies can be leveraged in the food industry to protect and optimize the functional properties of naturally occurring food bioactives.Encapsulation can also assist with the creation of desirable sensory attributes(e.g.,aroma,texture,color,and taste),thus playing a major role in the design and development of novel foods and beverages.Encapsulation is one of the few technologies experiencing continued growth due to its unique potentialities,high versatility and extensive range of applications.Various types of food grade encapsulating materials,also known as wall,coating,shell or carrier,can be employed,including proteins,polysaccharides(e.g.,gums),other biopolymers,and lipids.Encapsulation owes its success to its proven record as an effective process for preserving the encapsulated bioactives from the surrounding conditions,while assisting with optimized delivery and controlled release of the transported active compounds.Among the multiple variations and applications of encapsulation,micro-and nanoencapsulation of food-derived bioactives are the main focus of this review,which discusses the underlying principles,technological developments,as well as current and foreseeable applications aimed at protecting and enhancing the functionalities of biologically active ingredients in food systems.
