منابع مشابه
Botulism and Preserved Green Olives
and 120 participants (89%) reported a variety of gastrointestinal symptoms, including epigastric pain. Persons with active infection were no more likely to report epigastric pain (75 [78%] of 97) than persons without infections (30 [79%] of 38). One participant reported gastric cancer and was H. pylori–positive. Seven participants reported a family history of gastric cancer; all were H. pylori–...
متن کاملIsolation of glutamine synthetase and glutamotransferase from green peas.
The enzyme system catalyzing this has been termed “glutamine synthetase” and for convenience this name will be used here. Ammonia in this reaction can be replaced by hydrasine or hydroxylamine, all three bases reacting at the same rate (4). All organic bases and amino acids tested have been found to be inactive. With hydroxylamine, a hydroxamic acid is produced, estimation of which provides a c...
متن کاملMicrowave Drying Characteristics of Green Peas and its Quality Evaluation
The drying characteristics of green peas were examined in a microwave dryer for power level of 20,40 and 60W. The green peas were pretreated with citric acid solutions and blanched with hot water at 85C before drying. The drying process was continued until sample moisture fell to equilibrium moisture content. The blanched samples dried faster than those in other pretreatments and control condit...
متن کاملKidney therapeutic potential of peptides derived from the bromelain hydrolysis of green peas protein
Objective(s): Kidney disease is a global health problem that needs a solution to its therapy. In the previous study, we found that protein hydrolysate of green peas origin of Indonesia hydrolysed by bromelain (PHGPB) showed improve kidney function in cisplatin-induced nephropathy rats. In this study, we investigated the effect of PHGPB to obtain effective dose that exe...
متن کاملEffect of Maillard Reaction Products (MRP) on Chlorophyll Stability in Green Peas
Maillard Reaction Products (MRP) was prepared from glucose and glysine heated at 90 ̊C in air circulating oven for 12 hours. The effect of MRP on chlorophyll stability in green peas was investigated. The addition of Maillard Reaction Products (MRP) decreased the loss of chlorophyll a, chlorophyll b and total chlorophyll. The conversion of pheophytin and pyropheophytin was also reduced by the add...
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ژورنال
عنوان ژورنال: The Analyst
سال: 1877
ISSN: 0003-2654,1364-5528
DOI: 10.1039/an8770200027