Food Products from Plants
نویسندگان
چکیده
منابع مشابه
Bioactive natural products from Thai plants
The investigation of Thai medicinal plants for the potential therapeutic agents is surveyed with a particular emphasis on the search for antimalarial agents. The study on Diospyros mollis, Croton sublyratus, and Phyllanthus amarus is described. Thailand is uniquely located to represent the fauna and flora which characterizes the biogeographic province of Indo-Burma. A number of the eastern Hima...
متن کاملAntimicrobial natural products from Plectranthus plants
P. Rijo*, C.Faustino and M. Fátima Simões iMed.UL Research Institute for Medicines and Pharmaceutical Sciences, Faculdade de Farmácia, Universidade de Lisboa, Av. Prof. Gama Pinto, 1649-003 Lisboa, Portugal CBios Research Centre for Health Sciences & Technologies (Pharmacology and Therapeutics Lab), Universidade Lusófona de Humanidades e Tecnologias, Campo Grande 376, 1749-024 Lisboa, Portugal
متن کاملProducts formed from glycolic acid in plants.
In green plants there is an active enzyme which oxidizes glycolic acid to glyoxylic acid (I) ; however, in viva or in crude plant saps the glyoxylic acid does not accumulate in appreciable amounts but is further utilized. In this paper evidence is presented to show that the major end-products from glycolic acid utilization by barley and wheat plants are glycine, serine, and an unknown. The form...
متن کاملProcessing , Products , and Food Safety : Processing , Products and Food Safety
The humerus is often used to assess skeletal health in laying hens. It usually contains an airsac in the central cavity, but studies have demonstrated that the humeri of some hens do contain medullary bone. This study used radiographs to compare the incidence of increased radiodensity in the central cavity of humeri between lines of highproducing non-commercial laying hens. Hens of six lines (n...
متن کاملGenotypic and Phylogenic Analysis of Lactobacilli Producing Bacteriocin Isolated from Traditional Dairy Products and Food
Background & Objective: Lactic acid bacteria (LAB) are a group of Gram-positive, non-spore forming, cocci or rod shaped, catalase negative organisms, considered as Generally Recognized as Safe (GRAS) organisms. These bacteria are used for thousands of years for production of fermented foods because of their ability to produce desirable changes in taste, flavor and texture. Different antimicrobi...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Nature
سال: 1953
ISSN: 0028-0836,1476-4687
DOI: 10.1038/171917a0