نتایج جستجو برای: onion extract

تعداد نتایج: 182612  

2017
Prasad P Devarshi Aarin D Jones Erin M Taylor Barbara Stefanska Tara M Henagan

Pgc-1α and its various isoforms may play a role in determining skeletal muscle mitochondrial adaptations in response to diet. 8 wks of dietary supplementation with the flavonoid quercetin (Q) or red onion extract (ROE) in a high fat diet (HFD) ameliorates HFD-induced obesity and insulin resistance in C57BL/J mice while upregulating Pgc-1α and increasing skeletal muscle mitochondrial number and ...

2013
CEPA L Bhat Shruti Priya

Calotropis procera is a tropical medicinal plant known for its multiple curative effects on wide range of diseases. Current study has evaluated the antimitotic activity of the extracts of leaf and latex of C. procera on root meristem cells of Allium cepa. Onion bulbs were allowed to grow roots on moist cotton imbibed with solutions of test sample with known concentration of the extracts. Mitoti...

Journal: :Journal of economic entomology 2005
J K MacIntyre-Allen C D Scott-Dupree J H Tolman C R Harris

Onion thrips, Thrips tabaci Lindeman, are an economic pest of alliums worldwide. In Ontario onion-growing regions, seasonal abundance and population trends of onion thrips are not well known. The objectives of this research were to investigate onion thrips population dynamics by using both white sticky traps and plant counts, to gain insight into flight height, and to determine the genus and se...

Journal: :Food chemistry 2008
Eduvigis Roldán Concepción Sánchez-Moreno Begoña de Ancos M Pilar Cano

Processing and stabilising onion wastes (residues and surpluses of onion) could solve the environmental problem derived from a great onion wastes disposal. Moreover, obtaining stabilised onion by-products as natural antioxidant food ingredients could be advantageous to food industry, not only to improve the use of onion wastes but also to obtain new natural and functional ingredients. The aim o...

Journal: :Journal of agricultural and food chemistry 2005
Herbert A Wetli Rudolf Brenneisen Ingrid Tschudi Manuela Langos Peter Bigler Thomas Sprang Stefan Schürch Roman C Mühlbauer

One gram of onion added to the food of rats inhibits significantly (p < 0.05) bone resorption as assessed by the urinary excretion of tritium released from bone of 9-week-old rats prelabeled with tritiated tetracycline from weeks 1 to 6. To isolate and identify the bone resorption inhibiting compound from onion, onion powder was extracted and the extract fractionated by column chromatography an...

Journal: :Food Science and Technology 2022

Increased consumption of artificial and intense natural sweeteners have led to serious health implications safety issues for intended consumers. Among all sweeteners, steviol glycosides (SGs: stevioside & rebaudioside-A) are popularly known as zero-caloric sweetening compounds origin. Hot water extraction (HWE) is considered ecofriendly less expensive, HWE extracts safe human compared organic s...

عظیمی, محمود , مسیحا, سیروس , مقدم , محمد, ولیزاده, مصطفی,

In order to study the genetic variation among local varieties of onion in Iran, an experiment was conducted in the Research Center, Faculty of Agriculture, Tabriz University. Sixteen populations were evaluated for agronomic characteristics and also total seed proteins via SDS-PAGE. Cluster analysis and principal component analysis were used to group the onion populations under study. Analysis o...

2005
Brian A. Nault Richard W. Straub Alan G. Taylor

Management of onion maggot, Delia antiqua (Meigen), in onion requires the use of an insecticide applied at planting. Insecticide resistance and a dearth of available products have stimulated an effort to identify new insecticides for onion maggot control, especially chemistries that can be delivered as seed treatments. Onion seeds film-coated with fipronil, spinosad, clothianidin or thiamethoxa...

Journal: :Meat science 2011
Han Sul Yang Eun Joo Lee Sun Hee Moon Hyun Dong Paik Kichang Nam Dong U Ahn

Irradiated raw ground beef had lower a*- and b*-values than nonirradiated ones regardless of garlic or onion treatment at 0 d. Irradiation increased TBARS values of control ground beef, but addition of 0.5% onion or 0.1% garlic+0.5% onion reduced oxidative changes during storage. Addition of garlic or onion greatly increased the amounts of sulfur compounds, but the increase was greater with gar...

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