scholarly journals Optimization of phase feeding of starter, grower, and finisher diets for male broilers by mixture experimental design: forty-eight-day production period

2004 ◽  
Vol 83 (8) ◽  
pp. 1264-1275 ◽  
Author(s):  
W.B. Roush ◽  
D. Boykin ◽  
S.L. Branton
Keyword(s):  
Experimental Design ◽  
Production Period ◽  
Mixture Experimental Design ◽  
Finisher Diets

scholarly journals Slack-Variable Model in Mixture Experimental Design Applied to Wood Plastic Composite

2021 ◽  
Author(s):  
Javier Cruz-Salgado ◽  
Sergio Alonso Romero ◽  
Edgar Ruelas-Santoyo ◽  
Roxana Zaricell Bautista López ◽  
Sergio Álvarez-Rodríguez
Keyword(s):  
Experimental Design ◽  
Wood Plastic Composite ◽  
Variable Model ◽  
Plastic Composite ◽  
Slack Variable ◽  
Mixture Experimental Design

Effect of composition in the development of carbamazepine hot-melt extruded solid dispersions by application of mixture experimental design

2013 ◽  
Vol 66 (2) ◽  
pp. 232-243 ◽  
Author(s):  
Jelena Djuris ◽  
Nikolakakis Ioannis ◽  
Svetlana Ibric ◽  
Zorica Djuric ◽  
Kyriakos Kachrimanis
Keyword(s):  
Experimental Design ◽  
Solid Dispersions ◽  
Mixture Experimental Design ◽  
Hot Melt

scholarly journals Microbiota indigenous milk, mesophilic lipolytic and proteolytic colonial cheese matured, produced at different times of the year

2017 ◽  
Vol 18 (4) ◽  
pp. 549-559
Author(s):  
Elisângela Borsoi Pereira ◽  
Magali Soares dos Santos Pozza ◽  
Paula Martins Olivo ◽  
Osmar Dalla Santa ◽  
Suzana da Cruz Pires ◽  
...  
Keyword(s):  
Weight Loss ◽  
Lactic Acid ◽  
Experimental Design ◽  
Relative Humidity ◽  
Water Activity ◽  
Cultural Importance ◽  
The Third ◽  
Randomized Experimental Design ◽  
Double Factorial ◽  
Production Period

SUMMARY Cheese is the oldest form of preserving milk nutrients having nutritional, economic and cultural importance. The objective of this study was to identify the best time of the year for production, and period, in months, for maturation of traditional colonial cheese, through analysis of water activity, weight loss and counts of lactic acid, mesophilic microorganisms—proteolytic and lipolytic. Records of temperature and relative humidity (RH) were maintained. A completely randomized experimental design was used in a double factorial scheme, considering production periods and maturation times. For all production periods evaluated, there was a significant reduction in the periods for water activity values. The counts of lactic acid bacteria ranged from 104 to 109 CFU/g. There was also stability in the number of colonies for lipolytic mesophilic microorganisms, until the third month of maturation. Low counts of proteolytic mesophiles were observed for the samples produced in May and June (5.70 and 5.53 log), respectively. The production period for the months of May and June corresponding to RH of 80% and average temperatures of 15°C were the most effective for production. Due to the presence of Listeria, it is recommended to respect the minimum time of 60 days of maturation for commercialization.

scholarly journals Mixture experimental design applied to gallium-rich GaO3/2-GeO2-NaO1/2 glasses

2017 ◽  
Vol 455 ◽  
pp. 83-89 ◽  
Author(s):  
T. Skopak ◽  
P. Hee ◽  
Y. Ledemi ◽  
M. Dussauze ◽  
S. Kroeker ◽  
...  
Keyword(s):  
Experimental Design ◽  
Mixture Experimental Design
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