The antioxidant activity of thuja (Thuja occidentalis) cones extract (TCE) and peach (Prunus armeniaca) seeds extract (PSE) were estimated by DPPH free radical scavenging activity method. Total phenolics, total flavonoids and reducing power were also estimated in these extracts. Antioxidant potential of these by products was also evaluated in raw chicken ground meat (GM) during refrigerated (4±1°C) storage. Total phenolics in TCE and PSE were 7.80±0.04 and 1.92± 0.04 mg TAE/gdw respectively. Both extract also showed remarkable DPPH radical scavenging activity (25.52±1.92% and 24.99±0.32%). The reducing power OD700 was observed more in TCE as compared to PSE (3.32±0.01 and 0.49±0.01). Total flavonoids contents were 7.48±0.02 and 0.85±0.01 mg CE/gdw respectively. Addition of these extract significantly (P<0.01) affected cooking losses and WHC of GM. During refrigerated storage (4°C) the TBARS values at 8 d were significantly (P<0.01) more in control than TCE and PSE treated groups.

We investigate a simple statistical model of quark-gluon plasma (QGP) formation. In the model, we use a phenomenological parameter which enhances the growth of quark droplet formation and also stabilizes the formation of the QGP droplet. Then, we study direct photon radiation through annihilation and Compton processes from these stabilized QGP incorporating the parametrized momentum factor in the quark mass. The production rate of thermal photon is found to be dominated in the low transverse momentum and increases a little in comparison to the recent development of direct photon radiation of other theoretical and experimental works.

Several studies have been conducted in many countries on how to increase the per capita consumption of poultry meat. With the growing demand for poultry meat, the development of value added product, such as chicken nuggets has been identified as the best way to increase poultry meat consumption. Apart from this allowing for the flourishing growth of fast food industries; chicken nuggets needs to be produced in higher quantity and to reduce cost, there is increasing interest in using of various meat additives. Though, chicken fat are edible, it is important to evolve production processes for gainful utilization of this part. So the main objective of this work was to study the effect of the addition of chicken fat and various salt contents on the physicochemical, proximate composition and sensory characteristics of chicken nuggets. Based on the results it is concluded that, even up to 5% level of chicken fat with 1.5-2% added salt there is no adverse effect in terms of physico-chemical, proximate composition and sensory qualities of cooked chicken nuggets. Even, at this fat and salt level product was more preferred by panellist than no fat-no salt chicken nuggets.

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Abstract. The equation of state (EoS) of quark-gluon plasma (QGP) using a phenomenological model is studied in which finite value of quark mass is modified as effective mass. The effective mass of these quasiparticle generated due to the interaction of quarks and gluons with the surrounding matter in the medium. The model results provide EoS of QGP which are in good agreement and found almost similar results to the earlier theoretical results. This model is successfully applied to the description of the properties of quark-gluon plasma created in the collision of nucleons. Thus, the effective mass of quark shows the useful information to study the EoS of QGP in high energy heavy-ion collisions.