نتایج جستجو برای: green oxidation
تعداد نتایج: 255057 فیلتر نتایج به سال:
Oxidative and microbiological degradations are the main factors that determine the quality of food and the shelf life. Color and moisture stability are important quality attributes that contribute to meat shelf life, salability and consumer acceptability. There is currently considerable interest in edible films coatings and natural antioxidants because of their potential to improve the quality ...
a novel silver (ag) nanocomposite electrode was proposed that fabricated from metal nanostructures and ionic liquids. the combined application of unique properties of nanomaterials and ionic liquids in the design of this ag nanocomposite results in electrodes with interesting advantages compared to the conventional metal disk electrode. in the first part of this thesis, the elecrocatalytic eff...
Allagochrome3 is a water-soluble pigment which has been extracted from the leaves of a number of species of higher plants. Attempts to purify and characterize allagochrome have revealed that the apparently uniform fraction obtained following electrophoresis and chromatography on sephadex has at least three distinct but tightly bound components: 1) a chromophoric group absorbing in the red with ...
Researchers have long been investigating strategies that can increase athletes' ability to oxidize fatty acids and spare carbohydrate, thus potentially improving endurance capacity. Green-tea extract (epigallocatechin-3-gallate; EGCG) has been shown to improve endurance capacity in mice. If a green-tea extract can stimulate fat oxidation and as a result spare glycogen stores, then athletes may ...
OBJECTIVE In this study, the effects of a green banana pasta diet on the oxidative damage from type 1 diabetes mellitus (DM) were investigated. MATERIALS AND METHODS Formulations containing 25 (F25), 50 (F50), and 75% (F75) of green banana pasta were prepared and included in a 12-week diet of Wistar rats with alloxan-induced type 1 DM. The effects of these formulations in preventing oxidative...
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