نتایج جستجو برای: fermented cucumbers
تعداد نتایج: 13224 فیلتر نتایج به سال:
diabetes is a global health problem in the world. probiotic food has anti-diabetic property. the aim of this trial was to determine the effect of probiotic fermented milk (kefir) on glucose and lipid profile control in patients with type 2 diabetes mellitus.this randomized double-blind placebo-controlled clinical trial was conducted on 60 diabetic patients aged 35 to 65 years.patients were rand...
Background and purpose: Allium sativum belongs to the Liliaceae family and is widely used in folk medicine. Antibacterial, anticancer and antioxidant activity of this genus have been previously reported. Current study, aimed at investigating the cytotoxic and antibacterial activity of fermented and non-fermented extracts of A. sativum on breath cancer c...
objective: dental caries is a common infectious disease. streptococcus mutans is the prevalent decay microorganism. the anti streptococcus mutans activity of non fermented and semi-fermented tea has been shown. the aim of this study was to determine the anti streptococcus mutans activity of iranian green and black tea (non fermented and fermented type). materials and methods: the study was expe...
Until recently, the only essential nutrient for the acid fermentation of cucumbers which had been investigated as such was sugar. Thus, Fabian and Wickerham (1935) noted that the addition of sucrose late in the fermentation resulted in an increase in the number of acid producing bacteria. However, Jones et al., (1940) and Veldhuis et al., (1941) demonstrated that while the addition of sucrose b...
1-Aminocyclopropane-1-carboxylic acid (ACC) level, ACC synthase activity, and ethylene production in cucumbers (Cucumis sativus L.) remain low while the fruit are held at a temperature which causes chilling injury (2.5 degrees C) and increase rapidly only upon transfer to warmer temperatures. The increase in ACC synthase activity during the warming period is inhibited by cycloheximide but not c...
Sea cucumbers have been valued for many centuries as a tonic and functional food, dietary delicacies and important ingredients of traditional medicine in many Asian countries. An assortment of bioactive compounds has been described in sea cucumbers. The most important and abundant secondary metabolites from sea cucumbers are triterpene glycosides (saponins). Due to the wide range of their poten...
The distributions of endosulfan (ED) residues (α-, β-isomers, and sulfate-metabolite) in cucumbers grown in soils treated with ED at concentrations of 20 and 40 mg kg-1 were assessed using indoor and outdoor experiments. In all treatments, degradation rates of the α-isomer in soils were higher than that of the β-isomer. In the indoor tests, uptake amounts of total ED by cucumbers, after 15 d of...
This study aimed to determine phylogenetic relationship between and among selected species of sea cucumbers (Echinodermata: Holothuroidea) using 16S mitochondrial ribosomal RNA (rRNA) gene. Phylogenetic analyses of 37 partial sequences of 16S mitochondrial rRNA gene using three main methods namely neighbour joining (NJ), maximum parsimony (MP) and maximum likelihood (ML) showed the presence of ...
This paper describes the concept of an autonomous robot for harvesting cucumbers in greenhouses. A description is given of the working environment of the robot and the logistics of harvesting. It is stated that for a 2 ha Dutch nursery, 4 harvesting robots and one docking station are needed during the peak season. Based on these preliminaries, the design specifications of the harvest robot are ...
background and objective: garlic, in different types, is a very common food ingredient all over the world. traditionally, garlic is fermented in grape vinegar to produce garlic pickles; in this study, to produce a novel fermented food, garlic was fermented in kombucha beverage; then, antibacterial and chemical properties and color changes of garlics fermented in kombucha and vinegar were compar...
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