BACKGROUND Jujube extract is commonly used as a food additive and flavoring. The sensory properties of the extract, especially sweetness, are a critical factor determining the product quality and therefore affecting consumer acceptability. Small molecular carbohydrates make major contribution to the sweetness of the jujube extract, and their types and contents in the extract have direct influen...

hepatoprotective efficacy of propolis extract (honeybee hive product, 200 mg/kg, p.o.) was studied against carbon-tetrachloride-(ccl 4, 0.15 ml/kg, i.p.) induced biochemical and histopathological changes. silymarin, a known hepatoprotective drug was used as a positive control. subchronic exposure to ccl 4 for 3 weeks (5 days a week) caused sharp elevation in the activity of liver enzymes i.e. ,...

Background and objectives: Melasma is one of the most common pigmentary disorders. It has a considerable impact on quality of life. The treatment of melasma has still remained a challenge because the efficient treatment has not been proven until now and there is still a need to find new depigmenting products.Allium cepa L. and Cucumis melo L. seeds as well as ...

This paper presents an automated approach to extracting product data from commercial web pages. Our web mining method involves the following two phrases: First, it analyzes the data information located at the leaf node of DOM tree structure of the web page, generates the semantic information vector for other nodes of the DOM tree and find maximum repeat semantic vector pattern. Second, it ident...

OBJECTIVE The purpose of this study was to evaluate, by using distortion product otoacoustic emission test, the action of Ginkgo biloba extract 761, which has a known antioxidant property, as a possible otoprotective against cisplatin induced hearing loss. This prospective and double blinded study was conducted on individuals that were to begin cisplatin treatment in a tertiary university cente...

pistachio nut (pistacia vera l.) is one of the most delicious and nutritious nuts in the world. in order to increase the added value of the pistachio nuts, it is necessary to develop new products to meet consumer needs. this is the first paper on pistachio halva. the product was developed using pistachio paste (as main ingredient), mixture of sugar-glucose, egg white and citric acid. the effect...

Yeasts, especially Saccharomyces cerevisiae, are one of the oldest organisms with broad spectrum of applications, owing to their unique genetics and physiology. Yeast extract, i.e. the product of yeast cells, is extensively used as nutritional resource in bacterial culture media. The aim of this study was to develop a simple, rapid and cost benefit process to produce the yeast extract. In this ...

The use of hemicellulosic hydrolysates in bioprocesses requires supplementation as to ensure the best fermentative performance of microorganisms. However, in light of conflicting data in the literature, it is necessary to establish an inexpensive and applicable medium for the development of bioprocesses. This paper evaluates the fermentative performance of Scheffersomyces (Pichia) stipitis and ...