Overview of Pharmacology and Product Development of Lime (Citrus aurantifolia) Rind
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چکیده
منابع مشابه
Effect of Salicylic Acid on Some Characteristics of Lime Fruits (Citrus aurantifolia L.) in Storage
Lime fruits has including economic and nutritional value but the fresh consumption of this fruit compare to processing methods is less, because of its low storage capacity. This research has been designed for study the effects of different concentrations of salicylic acid (0, 1, 2 and 3 mM) on quantitative and qualitative characteristics of lime fruit in storage period (0, 20, 40 and 60 days)...
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Exposure to electromagnetic fields (EMF) has become an issue of concern for a great many people and is an active area of research. Phytoplasmas, also known as mycoplasma-like organisms, are wall-less prokaryotes that are pathogens of many plant species throughout the world. Effects of electromagnetic fields on the changes of lipid peroxidation, content of H(2)O(2), proline, protein, and carbohy...
متن کاملEffect of Harvest Time, Non-Toxic Treatments and Storage Temperature on Postharvest Life of Mexican Lime (Citrus aurantifolia L.)
In order to evaluate the effect of harvesting time, storage temperature and non-toxic treatments of Putrescine (Pu), salicylic acid (SA) and thyme and cloves essential oils (TEO and CEO) on qualitative and quantitative characteristics of Mexican lime fruit, a factorial completely randomized design experiment was performed. This experiment was conducted with three storage temperature levels incl...
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این پژوهش با هدف "بررسی وضعیت موجود آموزش عالی مجازی در ایران و راههای توسعه و ارتقای آن " و با روش توصیفی-تحلیلی و پیمایشی صورت پذیرفته است. بررسی اسنادو مدارک موجود در زمینه آموزش مجازی نشان داد تعداد دانشجویان و مقاطع تحصیلی و رشته محل های دوره های الکترونیکی چندان مطلوب نبوده و از نظر کیفی نیز وضعیت شاخص خدمات آموزشی اساتید و وضعیت شبکه اینترنت در محیط آموزش مجازی نامطلوب است.
Quality of fermented fresh water fish (Wadi Betok) added with palm (Arenga pinnata) sugar and Lime (Citrus aurantifolia) juice
The objectives of this study were to determine the physicochemical characteristics, sensory acceptability and microbial quality of fermented fresh water fish (Betok-Anabas testudineus Bloch) locally known as Wadi Betok, which was prepared by using 15% w/w salt and addition of palm (Arenga pinata) sugar (0, 5, 10 and 15% w/w) and lime (Citrus aurantifolia) juice (0, 2, 4 and 6% w/w). An interact...
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ژورنال
عنوان ژورنال: International Journal of Pharmaceutical Sciences and Medicine
سال: 2020
ISSN: 2519-9889
DOI: 10.47760/ijpsm.2020.v05i12.007