Lipid Alterations During the Fermentation of Dill Pickles1
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چکیده
منابع مشابه
Lipid Alterations During the Fermentation of Dill Pickles.
Analyses of various lipid fractions of sections of cucumbers and of good and bloated dill pickles showed that marked changes occur in all lipid fractions during fermentation. The most striking difference noted was the decrease in the phospholipid fraction. A nearly fourfold increase in free fatty acid, as well as a marked increase in the neutral fat fatty acids and unsaponifiables, occurred. Ga...
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The present study was carried out to determine the effect of methanol extract of Anethumgraveolens(Dill) on serum lipoproteins in hypercholesterolaemic mice.A total of 24 male mice (average 25gm body weight) were used in this study. Mice were divided into four groups was injected with 100mg/kg ofalloxan to induce hyperglycemic in mice, the first group (1) was used as control (+ve) group (6 mice...
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ژورنال
عنوان ژورنال: Applied Microbiology
سال: 1964
ISSN: 0003-6919
DOI: 10.1128/aem.12.6.513-516.1964