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International Symposium on Agriculture and Environment - 2013: Recent submissions

  • Evaluation of Leachate Treatment System at Gohagoda Dumpsite 
    Ariyawansh, R.T.K.; Chathurangi, H.P.A.; Basnayake, B.F.A.; Senevirathne, S.A.D.N.; Basnayake, C.A.; Chandrasena, A.S.H. (Faculty of Agriculture, University of Ruhuna, Sri Lanka, 2013-11-28)
    Leachate management is one of the major concerns in the rehabilitation efforts of the Gohagoda dumpsite. Leachate collection network was designed after detailed investigation of leachate generation points of the dumpsite ...
  • Influence and Counter Measures for Combating Monetary Inflation on A4 Paper Waste Recycling Industry in Sri Lanka 
    Basnayake, B.F.A.; Ariyawansha, R.T.K.; Karunarathna, A.K.K.; Chandrasena, A.S.H. (Faculty of Agriculture, University of Ruhuna, Sri Lanka, 2013-11-28)
    Waste recycling is an important activity for the Local Authorities (LAs) to protect the health of the population and environment while prolonging the life of landfills. Recycling industries are constantly subjected to ...
  • Role of Precision Farming in Sustainable Development of Hill Agriculture 
    Luthra, Kaushik; Mishra, Akshita (Faculty of Agriculture, University of Ruhuna, Sri Lanka, 2013-11-28)
    Precision farming concept was initiated for site specific crop management as a combination of global positioning system (GPS) technology, variable rate technology (VRT), remote sensing, yield mapping etc. to optimize the ...
  • Assessment of Phosphorus Enriched Vermicompost from Organic Wastes for Use in Agriculture 
    Saha, Abhisek; Chattopadhyay, G.N. (Faculty of Agriculture, University of Ruhuna, Sri Lanka, 2013-11-28)
    In recent years, vermicomposting is emerging as a simple but efficient technology for recycling wide ranges of organic wastes into good quality organic manure for sustaining soil environment under various agricultural ...
  • Making the World Healthier-Recent Advances in Nutritional Sciences Research 
    Gooneratne, Jaanaki (Faculty of Agriculture, University of Ruhuna, Sri Lanka, 2013-11-28)
    Nutritional Sciences encompass the study of "nutrition processes as well as the components of food, their actions, interaction, and balance in relation to health and disease”. Over the years this emerging science has ...
  • Development of a Spice Flavoured Tea 
    Sewwandini, A.J.R.A.; Lakshman, P.L.N.; Gamage, M.K.W. (Faculty of Agriculture, University of Ruhuna, Sri Lanka, 2013-11-28)
    Various spices have been used in the preparation of various teas in traditional medicine for centuries. However, it is still a new product and not much popular in Sri Lanka due to excessive stringent flavor and the high ...
  • Effect of Generally Recognized As Safe Compounds to Control the Growth of Aspergillus flavus and it's Aflatoxin Production in Maize (Zea mays L.) 
    Ratnayake, R.M.R.N.K.; Dissanayake, C.A.K.; Wasala, W.M.C.B.; Gunawardane, C.R. (Faculty of Agriculture, University of Ruhuna, Sri Lanka, 2013-11-28)
    The inhibitory effects of four Generally Recognized As Safe (GRAS) compounds; namely, sodium bicarbonate, ammonium bicarbonate, calcium chloride, and citric acid in different concentrations were evaluated on conidial ...
  • Effect of Different Bran Removal Degrees on Quality Attributes of Stored Parboiled Rice 
    Gunawardhane, C.R.; Wasala, W.M.C.B.; Dissanayake, C.A.K.; Rathnayake, R.M.R.N.K.; Thilakarathne, B.M.K.S. (Faculty of Agriculture, University of Ruhuna, Sri Lanka, 2013-11-28)
    This study was undertaken to determine the effect of different degrees of bran removal on physical, chemical, biological storage parameters and eating qualities of parboiled rice stored under ambient condition for six ...
  • Effect of Plantain Starch Edible Coating on Shelf Life and Quality of Tomatoes Stored at Ambient Conditions 
    Mahendran, Thevaki (Faculty of Agriculture, University of Ruhuna, Sri Lanka, 2013-11-28)
    The use of edible coatings is an environmentally friendly technology that offers substantial advantages to increase the shelf life of tomatoes (Lycopersicon esculentum Mill). The present study was conducted to investigate ...
  • Quality Evaluation of Avocado (Persea americana) Fruit Yoghurt Made from Buffalo Milk 
    Hettige, K.D.T.; Ranadheera, C.S.; Jayawardena, N.W.I.A.; Vidanarachchi, J.K. (Faculty of Agriculture, University of Ruhuna, Sri Lanka, 2013-11-28)
    Buffalo milk is well suited for the development of processed dairy products due to the high content of total solids. Yoghurt is a fermented dairy product obtained from milk fermented by lactic acid bacteria. Incorporation ...
  • Development of a Rice Based Ice Cream and Determination of lts Quality Parameters 
    Jayawardene, H.S.; Thilakarathne, B.M.K.S.; Wijewardene, R.M.N.A.; Disanayake, C.A.K.; Rathnayake, R.M.R.N.K. (Faculty of Agriculture, University of Ruhuna, Sri Lanka, 2013-11-28)
    Ice cream is a frozen dessert usually made from dairy products combined with sugars, emulsifiers, colours, and flavours. Soy ice cream is the only alternative non-dairy frozen dessert available in Sri Lanka and it is the ...
  • Influence of Garcinia cambogia on Histamine of Tuna Fish (Thunnus albacores) 
    Randilinie, P.K.D.; Munasinghe, M.A.J.P. (Faculty of Agriculture, University of Ruhuna, Sri Lanka, 2013-11-28)
    Histamine is associated with scombroid fish poisoning in conjunction with the ingestion of some fish species. The formation of histamine in fish products is due to bacterial decarboxilase action on histidine in tissues. ...
  • Development of a Spice Cube for a Mixed Vegetable Curry 
    Tennakoon, G.R.; Lakshman, P.L.N.; Gamage, M.K.W. (Faculty of Agriculture, University of Ruhuna, Sri Lanka, 2013-11-28)
    Curry cube is a moist blend of ground spices and other seasonings. If a curry is made domestically, it requires more preparatory work and ability of cooking. Therefore, the present study is planned to develop a value ...
  • Effect of Milk Base Heat Treatment on Physicochemical, Physical, Textural and Sensory Attributes of Plain Set Yoghurt Made Employing Ultrafiltration 
    Narayana, N.M.N.K.; Gupta, V.K. (Faculty of Agriculture, University of Ruhuna, Sri Lanka, 2013-11-28)
    Effect of heat treatm ent (80°C/30 min and 85°C/30 min) of yoghurt milk base fortified with 5 fold ultrafiltered cow skim milk retentate on physicochemical, physical, textural and sensory properties of plain set yoghurt ...

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