نتایج جستجو برای: acid orange
تعداد نتایج: 761756 فیلتر نتایج به سال:
Recently it has been observed that the lactic acid bacteria are primarily responsible for the production of diacetyl during concentration of orange juice. The amount of diacetyl present is used as an indicator of the degree of contamination, even though it is not a major end product of fermentation. Its presence may be detected even though little change in total acidity or pH has been noted. A ...
This study aimed to evaluate the effect of rootstocks on fruit sugars, organic acids, and carotenoids. The contents of sugars and organic acids in fruits were determined by HPLC. Total acidity (TA), total soluble solids (TSS), and pH value of the juice were also evaluated. Total carotenoids and chlorophylls contents were measured using a spectrophotometer. The content of ethylene in fruits was ...
background and objective: in the present study, bacillus polymyxa ncim no. 2539 was selected to utilize agro-industrial byproduct (orange peel) for amylase production under submerged fermentation conditions. material and methods: different agro-industrial byproducts like cane molasses, wheat bran, rice bran and orange peel were screened for maximum amylase production. amylase activitiy of bacil...
The bioactivity of Israeli Jaffa blond (Shamouti) fresh orange and Israeli Jaffa red Star Ruby (Sunrise) grapefruit juices was investigated in vitro and in vivo. The contents of bioactive compounds of these juices were determined. The influence of bioactive compounds on plasma lipids and plasma antioxidant activity in rats fed cholesterol-containing and cholesterol-free diets was assessed. Sign...
A fluorescence quenching method was used to determine the equilibrium binding constants for the association of acridine, acridine orange, and acridine yellow G to humic acid. The fluorescence of each polycyclic aromatic nitrogen heterocycle (PANH) was monitored as aliquots of humic acid were added, and a Stern-Volmer plot was produced in which the slope is the equilibrium constant of the bindin...
در این پروژه تاثیر حرارت و نوع حرارت (حرارت خشک، بخار اشباع و آب داغ) بر روی رفتار رنگرزی پارچه نایلونی(نایلون 6) با رنگهای اسیدی و مستقیم مورد بررسی قرار گرفت. پارچه ها در حرارت خشک در دما های 160، 170، 185 و 200 درجه ، برای حرارت در بخار اشباع دما های 100 و 120 و برای آب داغ 130، 140 و 150 انتخاب شد. برای رنگرزی از هر گروه دو رنگ در کلاس های متفاوت استفاده شد : رنگ c.i. acid orange 7 از گروه ...
Four Korean kernel fruit (apple, pear, persimmon, and mandarin orange) juices were obtained by household processing techniques (i.e., blending, juicing). Whole and flesh fractions of each fruit were extracted by a blender or a juicer and then examined for phytochemical content (i.e., organic acids, polyphenol compounds). The antioxidant capacity of each juice was determined by ferric reducing a...
Terpenoid volatiles are isoprene compounds that are emitted by plants to communicate with the environment. In addition to their function in repelling herbivores and attracting carnivorous predators in green tissues, the presumed primary function of terpenoid volatiles released from mature fruits is the attraction of seed-dispersing animals. Mature oranges (Citrus sinensis) primarily accumulate ...
Application of modified red mud for adsorption of Acid Orang 7 (AO7) dye from aqueous solution: Isotherms, Kinetics studies Abstract: Backgroud: Existence of color is one of the problems of industrial effluent such as textile industries. The dyes can be removed by various methods. Therefore, the aim of this study is evaluation of adsorption rate of acid orange (AO7) from aqueous solution by act...
It is well known that eating fruits and vegetables lowers the risk of chronic diseases such as heart disease and cancer. The question of what is/are the active ingredient(s) is still unresolved. The initial hypothesis was that the antioxidant vitamins were responsible. However, recently the polyphenols have been investigated since they have been found to have beneficial properties such as being...
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