Caracterización sensorial de una hamburguesa precocida-congelada, usando carne caprina, perejil (Petroselinum crispum) y albahaca (Ocimum basilicum)
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چکیده
منابع مشابه
Antiosteoporotic effect of Petroselinum crispum, Ocimum basilicum and Cichorium intybus L. in glucocorticoid-induced osteoporosis in rats
BACKGROUND Glucocorticoid-induced osteoporosis (GIO) is one of the serious side effects which have become the most common secondary osteoporosis. The purpose of this study is to evaluate the effect of aqueous extract of parsley, basil and chicory on glucocorticoid-induced osteoporosis in rats. METHODS Fifty Female rats were divided into five groups and treated for 8 weeks as follow: group 1 s...
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Pectate hydrolases of parsley (Petroselinum crispum) roots.
The presence of various enzyme forms with terminal action pattern on pectate was evaluated in a protein mixture obtained from parsley roots. Enzymes found in the soluble fraction of roots (juice) were purified to homogeneity according to SDS-PAGE, partially separated by preparative isoelectric focusing and characterized. Three forms with pH optima 3.6, 4.2 and 4.6 clearly preferred substrates w...
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The aim of the present study was to investigate the volatile and sensorial profile of basil (Ocimum basilicum L.) by quantitative descriptive analysis (QDA) of the essential oil of three hybrids ("Cinnamon" × "Maria Bonita," "Sweet Dani" × "Cinnamon," and "Sweet Dani" × "Maria Bonita"). Twelve descriptive terms were developed by a selected panel that also generated the definition of each term a...
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ژورنال
عنوان ژورنال: Cumbres
سال: 2020
ISSN: 1390-3365,1390-9541
DOI: 10.48190/cumbres.v3n2a4