نتایج جستجو برای: biological products

تعداد نتایج: 736973  

2003
L.M.M. Tijskens

The food that we eat is uniform neither in shape or appearance nor in internal composition or content. Since technology became increasingly important, the presence of biological variance in our food became more and more of a nuisance. Techniques and procedures (statistical, technical) were developed. The most widely used are sorting or grading on large-scale operations. Statistical rules were d...

2003
L.M.M. Tijskens

Based on the colour development of tomatoes (theoretical) and apples (measured) as an example the approach to biological variance from a new perspective is made more clear and more explicit. The origin of biological variance is traced back to the stage of maturity at the moment of harvest. By modelling the colour development of individual units in a batch in a generic fashion, and using this mo...

Journal: :Organic & biomolecular chemistry 2015
Eric C Lau Damian J Mason Nicole Eichhorst Pearce Engelder Celestina Mesa E M Kithsiri Wijeratne G M Kamal B Gunaherath A A Leslie Gunatilaka James J La Clair Eli Chapman

Natural product discovery arises through a unique interplay between chromatographic purification and biological assays. Currently, most techniques used for natural product purification deliver leads without a defined biological action. We now describe a technique, referred to herein as functional chromatography, that deploys biological affinity as the matrix for compound isolation.

Journal: :حفاظت گیاهان 0
والد ساروی والد ساروی صدروی صدروی بهرامی بهرامی

abstract sheath blight is an important rice disease in the mazandaran province of iran. biological control of this disease as alternative of chemical control with propiconazol (tilt) fungicide, examined with 3 biological products, trichodermin ab, trichodermin b and subtilin produced in iran. at first in the laboratory, fungi and bacterium isolated and purified from these products, and their ab...

پایان نامه :وزارت علوم، تحقیقات و فناوری - دانشگاه تبریز 1370

دسته ای از ترکیبات شیمیائی که مخصوصا با گسترش زندگانی جدید (ماشینی)اهمیت فرآینده ای پیدامی کنند، افزودنیهای مختلف غذائی میباشند که در صنایع مربوطه بکار گرفته می شوند بکارگیری بخشی از این موا تحت عنوان طعم دهنده ها بمنظور تامین طعم و مزه طبیعی درفرآورده های صنعتی تقریبا اجتناب ناپذیر گشته و همگام با توسعه تولیدات روبه توسعه می رود. یک شناخت سیستماتیک و جامع از خواص و آثار اینگونه مواد طبیعتا مست...

Journal: :CHIMIA International Journal for Chemistry 2011

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