نتایج جستجو برای: black pepper

تعداد نتایج: 149062  

2012
Fahad Mohammed Al-Jasass Mohammed Saud Al-Jasser

Some Saudi herbs and spices were analyzed. The results indicated that mustard, black cumin, and cress seeds contain high amount of fat 38.45%, 31.95% and 23.19%, respectively, as compared to clove (16.63%), black pepper (5.34%) and fenugreek (4.51%) seeds. Cress, mustard, black cumin and black pepper contain higher protein contents ranging from 26.61 to 25.45%, as compared to fenugreek (12.91%)...

2011
R Nawaz H Rashid Rathor Akram Khan

Background: There are several plant extractions which are being used for mosquito control. The aim of this study was to evaluate the efficacy of Olea vera, Linum usitatissimum and Piper nigera against Anopheles stephensi and Aedes aegypti under laboratory conditions. Methods: These tests were carried out using WHO recommended bioassay method for adult mosquitoes. Results: The extracts from blac...

2014
R. Abou-Elkhair H. A. Ahmed S. Selim

Different herbs and spices have been used as feed additives for various purposes in poultry production. This study was conducted to assess the effect of feed supplemented with black pepper (Piper nigrum), turmeric powder (Curcuma longa), coriander seeds (Coriandrum sativum) and their combinations on the performance of broilers. A total of 210 (Cobb) one-d-old chicks were divided into seven grou...

2015
Van Long Nguyen V. L. Nguyen

Black pepper is the one of most important export products in Vietnam. As the largest exporter, Vietnam’s pepper commodities account for 58% of total worldwide exporters. However, Vietnam’s pepper production is dealing with disease problems, especially foot rot/quick death infected by Phytophthora capsici. The disease results in serious and rapid spread and infection in Vietnam, with yearly redu...

Journal: :Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan 2008
Yurie Urabe Yuji Minai Minoru Haga Yoshiko Sugita-Konishi Atsushi Ishiguro Yukiko Hara-Kudo

Contamination of spices with pathogens has been reported worldwide, and Salmonella might result in foodborne infections. In this study, we investigated the survival of Salmonella in black pepper and red pepper, and the growth of the surviving Salmonella in cooked food. Salmonella Enteritidis, Salmonella Weltevreden and Salmonella Senftenberg were inoculated into spices, and their survival durin...

In this study, extracts and essential oils of Black and Red pepper and Thyme were tested for antibacterial activity against Escherichia coli O157:H7 andStaphylococcus aureus. Black and Red pepper and Thyme were provided from Iranian agricultural researches center. 2 g of each plant powder was added to 10 cc ethanol 96°. After 24 h, the crude extract was separated as an alcoholic extract and con...

2015
Liang-Liang Zhang Jian-Guo Xu

In this paper, the antioxidant activities of black and white pepper (Piper nigrum L.) essential oils (BEO and WEO) were evaluated and compared based on radical scavenging activities, reducing power, and DNA oxidative damage protection assays. The results showed that EOS exhibited antioxidant activities, and DNA damage protective effect to various extents. For BEO and WEO, they showed a concentr...

Journal: :Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] 2017
Palaniyandi Umadevi Muthuswamy Anandaraj Vivek Srivastav Sailas Benjamin

Employing Illumina Hiseq whole genome metagenome sequencing approach, we studied the impact of Trichoderma harzianum on altering the microbial community and its functional dynamics in the rhizhosphere soil of black pepper (Piper nigrum L.). The metagenomic datasets from the rhizosphere with (treatment) and without (control) T. harzianum inoculation were annotated using dual approach, i.e., stan...

In this study, extracts and essential oils of Black and Red pepper and Thyme were tested for antibacterial activity against Escherichia coli O157:H7 andStaphylococcus aureus. Black and Red pepper and Thyme were provided from Iranian agricultural researches center. 2 g of each plant powder was added to 10 cc ethanol 96°. After 24 h, the crude extract was separated as an alcoholic extract and con...

Journal: :The Journal of heredity 2008
Gordon J Lightbourn Robert J Griesbach Janet A Novotny Beverly A Clevidence David D Rao John R Stommel

Shades ranging from violet to black pigmentation in pepper (Capsicum annuum L.) are attributed to anthocyanin accumulation. High-performance liquid chromatography and mass spectrometry analysis of violet and black fruit tissue identified a single anthocyanin that was determined to be delphinidin-3-p-coumaroyl-rutinoside-5-glucoside. Leaf tissue of a black-pigmented foliage genotype contained th...

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