Silicon Seed Priming Enhances Salt Tolerance of Barley Seedlings through Early ROS Detoxification and Stimulation of Antioxidant Defence

Silicon - Seed priming has recently gained considerable attention to induce salt tolerance in several crop plants. In the present study, we evaluated the effect of seed priming with silicon (Si)...     

Color and fastness study of wool dyeing in multiple reuse dye baths using acid and reactive dyestuffs in laboratory scale

The possibility to reuse residual dye baths for wool dyeing with acid and reactive dyestuffs (Blue Marine Irganol 2RLS and Blue Lanasyn BLS, respectively) was investigated in this study. The residual dye baths were reconstituted and reused 20 consecutive times for dye concentration of 1%. A series of colorimetric measurements were carried out for the obtained samples in order to evaluate the conformity and the uniformity of their color as well as their dyeing fastness. In particular, we were interested in wash, rubbing, and light fastness. The obtained results for these three criteria of evaluation were very satisfactory: (1) color conformity (expressed in Colour Measurement Committee (2:1) and CIEDE2000 color differences) lower than the textile threshold of 1, (2) good evenness, and (3) color fastness not deteriorated in spite of the multiple reuses of dye baths. In this paper, the feasibility and efficiency of this technique was proved to considerably reduce water, dyes, and auxiliary quantities without disturbing the quality of the dyeing behavior.     

Pea and Broad Bean Pods as a Natural Source of Dietary Fiber: The Impact on Texture and Sensory Properties of Cake

Attention has focused on bakery products such as cake which is one of the most common bakery products consumed by people in the world. Legume by‐products, pea pods (PPs) (Pisum sativum L.) and broad bean pods (BBPs) (Vicia faba L.) mediterranean (Tunisian), has been studied for its high dietary fiber content (PP: 43.87 g/100 g; BBP: 53.01 g/100 g). Protein content was also a considerable component for both by‐products. We investigated the effect of substituted of 5%, 10%, 15%, 20%, 25%, and 30% of PP and BBP flours on the sensory and technological properties in cake. Cakes hardness increased whereas L^* and a^* color values decreased. The overall acceptability rate showed that a maximum of 15% of PP and BBP flours can be added to prepare acceptable quality cakes.