Selected cultivars of cornelian cherry (Cornus mas L.) as a new food source for human nutrition
نویسندگان
چکیده
منابع مشابه
ToTal phenolics, flavonoid conTenT and anTioxidanT power of leaf, flower and fruiTs from cornelian cherry (Cornus mas l.)
StankoviC, M. S., M. Zia-Ul-Haq, B. M. BojoviC and M. D. topUZoviC, 2014. total phenolics, flavonoid content and antioxidant power of leaf, flower and fruits from cornelian cherry (Cornus mas l.). Bulg. J. Agric. Sci., 20: 358-363 This paper presents new data for comparative analysis of different plant parts (leaf, flower and fruit) of Cornelian cherry (Cornus mas L.). Total phenolic content, f...
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Cornelian cherry is one of the most important small fruits in Arasbaran region, with wide applications in medicines and food products. In this study, the relationship among 28 quantitative and qualitative traits related to fruit, leaf, tree, and flower of 20 cornelian cherry genotypes was evaluated. Significant positive as well as negative correlations were found among some important quantitati...
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Cornelian cherry (Cornus mas L.), considered as the ancestor of cultivated trees in Arasbaran region, is a medicinally and economically plant species. However, little is known about genetic diversity, breeding programs, and population structure of this species in mentioned region. Keeping this in view, the main objectives of present study were to analysis the genetic diversity, phyloge...
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the cornelian cherry is one of those less common but, nevertheless, interesting fruit species found in serbia which can be used both for food and medicine. due to a great importance of cornelian cherry fruits as safe food and a wide interest in growing this fruit species, this research was focused on examining the production technique of quality planting material of particularly large-fruit sel...
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Background and Objectives: Whey is a product of cheese production process that has more than half the nutrients of milk. Production of whey-based beverages, is one of the most efficient mechanisms for entering these products into the human food chain butits production is facing challenges. Protein sedimentation as a result of the thermal processing and the appealing sensory properties of the be...
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ژورنال
عنوان ژورنال: African Journal of Biotechnology
سال: 2010
ISSN: 1684-5315
DOI: 10.5897/ajb09.1722