نتایج جستجو برای: ascorbic acid contents

تعداد نتایج: 820119  

Journal: :journal of agricultural science and technology 2011
m. rezaee m. almasi a. majdabadi farahani s. minaei m. khodadadi

storage of potatoes is very important because fresh potatoes are available only for a few months in a year. thus, any treatment such as irradiation that controls sprout growth and extends shelf life of potatoes could be beneficial. in this study, potato sprout inhibition and tuber quality after treatment with various levels of gamma irradiation (0, 50, 100 and 150 gy) on different dates (10, 30...

2015
C. E. Offor P. C. Ugwu Okechukwu

Ascorbic acid contents of some fruits and vegetables in Abakaliki were analyzed through titrimetric methods. The results recorded the concentrations (mg/100g) of ascorbic acids in various fruits as orange (15.47 ± 0.23), lemon (12.87 ± 0.45), grape (2.00 ± 0.10), paw-paw (46.40 ± 1.65), apple (2.20 ± 0.10), banana (1.87 ± 0.06), carrot (1.80 ± 0.04), pineapple (2.80 ± 0.10), water melon (2.27 ±...

2014

Soy protein ingredients have been accredited a number of beneficial effects on preventing obesity, lowering blood cholesterol levels, have evidence for a beneficial role in preventing diseases (cancer, osteoporosis, menopausal disorders and cardiovascular diseases) The aim of the study was to evaluate the quantity of various phenolic compounds, ascorbic acid and in-vitro antioxidant activities ...

شاهدی, محمد , عبدالله زاده, ابوالقاسم ,

The quality of Iranian breads has intensively decreased during recent years due to socio-economic factors and poor quality of flour. The purpose of this study is to investigate the effects of mono- and diglycerides and ascorbic acid as improvers on Iranian bread (Taftoon) quality. Three wheat type flours (Ghods, Mahdavi and Roshan wheat varieties produced in Isfahan region) were used. The effec...

ژورنال: علوم آب و خاک 2001
شاهدی, محمد , عبدالله زاده, ابوالقاسم ,

The quality of Iranian breads has intensively decreased during recent years due to socio-economic factors and poor quality of flour. The purpose of this study is to investigate the effects of mono- and diglycerides and ascorbic acid as improvers on Iranian bread (Taftoon) quality. Three wheat type flours (Ghods, Mahdavi and Roshan wheat varieties produced in Isfahan region) were used. The effec...

Journal: :Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 1986

Rajabi Dehnavi, Ahmad, Zahedi, Morteza,

A pot experiment was conducted during spring and summer of 2017 at collage of agriculture of Isfahan University of Technology, Esfahan, Iran, in order to evaluate the effects of different concentrations of foliar ascorbic acid application on the response of sorghum (speedfeed cultivar) to salinity. Treatments included two salinity levels (0 and 100 mM NaCl) and five concentrations of ascorbic a...

Journal: :The British journal of nutrition 1982
R M Evans L Currie A Campbell

1. A study was undertaken to investigate the distribution of ascorbic acid between various cellular components of blood, in normal individuals, and its relation to the plasma concentration. Forty-one unsupplemented individuals and sixteen supplemented (2 g/d for 5 d) individuals were studied. 2. Granulocytes, mononuclear leucocytes, platelets and erythrocytes were separated by differential sedi...

Journal: :Indian journal of physiology and pharmacology 1987
S S Dubey G R Palodhi A K Jain

Controlled studies were conducted to find out the plasma values of ascorbic acid, dehydroascorbic acid (DHA), urinary excretion of ascorbic acid and blood levels of glutathione in patients with viral hepatitis, alcoholic hepatitis, cirrhosis of liver and carcinoma of liver. Leucocyte ascorbic acid and DHA/AA index were also determined in order to assess the ascorbic acid status of these patient...

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