Studies on physico-chemical properties of whey based custard apple (Annona squamosa L.) pulp beverage
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منابع مشابه
Anti-feedant and growth inhibitory effects of seed extracts of custard apple, Annona squamosa against Khapra beetle, Trogoderma granarium
The anti-feedant and growth inhibitory effects of seed extracts of custard apple in hexane, ethyl acetate and methanol were tested against neonate and 7 days old larvae of the Khapra beetle, Trogoderma granarium, using a feeding bioassay. The LC50 values for hexane, ethyl acetate and methanol extracts were 1195.41, 305.36 and 1446.32 ppm for neonate larvae; 5805, 1300 and 5815 ppm for 7 days ol...
متن کاملAnthelmintic acetogenin from Annona squamosa L. Seeds.
Annona squamosa seeds extracts showed anthelmintic activity against Haemonchus contortus, the main nematode of sheep and goat in Northeastern Brazil. A compound 1 was isolated from ethyl acetate extract and inhibited the egg hatching of H. contortus at 25 mg ml(-1). The structure of 1 was determined as a C37 trihydroxy adjacent bistetrahydrofuran acetogenin based on spectroscopic analysis.
متن کاملFree Radical Scavenging Properties of Annona squamosa
Annona squamosa has extensively been used in the traditional and folkloric medicine and found to possess many biological activities. Different solvents, petroleum ether, chloroform, ethyl acetate and methanol extracts of Annona squamosa seeds (ASPE, ASCH, ASEA, ASME) have been used to prepare plant extracts. The present investigations dealt with the free radical scavenging activity of four extr...
متن کاملevaluation of sensory and physico-chemical properties of fruit beverage prepared by yoghurt whey
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متن کاملStudies on the Development of Whey Based Mango Beverage
Whey is a by-product obtained during coagulation of milk by using acid and/or rennet or physico-chemical process for the preparation of cheese, paneer, chhana, chakka and casein. Whey contains about 80-90% of the volume of milk that is used for production these products. It contains about half of the milk solids in which nutritional components such as lactose, protein and minerals are present i...
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ژورنال
عنوان ژورنال: FOOD SCIENCE RESEARCH JOURNAL
سال: 2018
ISSN: 0976-1276,2230-9403
DOI: 10.15740/has/fsrj/9.1/53-57