Zobrazeno 1 - 10
of 2 621
pro vyhledávání: '"Active compound"'
Publikováno v:
Heliyon, Vol 10, Iss 18, Pp e37596- (2024)
The study investigated the feasibility of enzymatic extraction for guava juice and evaluated the effects of various preservatives on its shelf life. The crushed guava puree was undergone different pectinase enzyme concentrations over three incubation
Externí odkaz:
https://doaj.org/article/fcfa44c0c49442918ee7a49b3e19aa0c
Autor:
Farhana Afroz Joty, Md. Mahmudul Hasan, Md. Sohanur Rahman Sohan, Md. Jahangir Alam, Md. Abu Reza, Zennat Ferdousi
Publikováno v:
Journal of Advanced Biotechnology and Experimental Therapeutics, Vol 7, Iss 1, Pp 118-135 (2024)
Bangladesh is abundant in medicinal plants. The bioactive compounds in medicinal plants provide novel therapeutic opportunity of improving human health. But, the benefit-risk balance is usually less considered during formulation of traditional medici
Externí odkaz:
https://doaj.org/article/8492230a52fe4affb7bcba773e055228
Autor:
Arif Nurkanto, Masrukhin, Joseph Calvin Erdian Tampubolon, Muhammad Farrel Ewaldo, Ade Lia Putri, Shanti Ratnakomala, Ruby Setiawan, Ahmad Fathoni, Kartika Dyah Palupi, Yulia Rahmawati, Danang Waluyo, Erwahyuni Endang Prabandari, Sri Pujiyanto, Yuji Sumii, Andria Agusta, Norio Shibata, Sohkichi Matsumoto, Tomoyoshi Nozaki
Publikováno v:
Heliyon, Vol 10, Iss 15, Pp e35648- (2024)
Tuberculosis (TB) is the foremost cause of infectious fatality globally. The primary global challenge in combatting TB lies in addressing the emergence of drug-resistant variants of the disease. However, the number of newly approved agents for treati
Externí odkaz:
https://doaj.org/article/7e44631f90764e2ea7f6200e1c401812
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 8 (2024)
Externí odkaz:
https://doaj.org/article/af2336e9dcea43f9b95a669376e4004f
Autor:
Ertika Fitri Lisnanti, Widya Paramita Lokapirnasari, Eka Pramyrtha Hestianah, Mohammad Anam Al Arif, Zein Ahmad Baihaqi, Andreas Berny Yulianto
Publikováno v:
International Journal of One Health, Vol 10, Iss 1, Pp 148-152 (2024)
New antimicrobial materials have drawn research and development attention due to antimicrobial resistance. Antimicrobial resistance is expected to pose a significant challenge to life in the future. This review comprehensively elucidates the potentia
Externí odkaz:
https://doaj.org/article/9b3f0373833d4a62b912ca484fb11a99
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101170- (2024)
To attain the differences in the flavor profile of Douchi, the key aroma-active compounds of three types of Douchi were investigated. The “Sauce-like”, “Smoky”, “Nutty”, “Roast”, “Caramel”, and “Flower” of Douchi were favored
Externí odkaz:
https://doaj.org/article/f53d37f8f19a4fedba170644b392035c
Publikováno v:
Journal of Dairy Science, Vol 106, Iss 11, Pp 7432-7446 (2023)
ABSTRACT: Milk fan is an acid-curd cheese with strong national characteristics (a traditional dairy product of the Bai nationality with a shape like a piece of paper) and a long history in Yunnan province, China. In our previous study, we characteriz
Externí odkaz:
https://doaj.org/article/1d5ebb21909149749e99f1064b84aff2
Publikováno v:
Jurnal Pijar MIPA (Pengkajian Ilmu dan Pengajaran Matematika dan Ilmu Pengetahuan Alam), Vol 18, Iss 5, Pp 783-787 (2023)
The people of Sumbawa are famous for their various typical Sumbawa dishes. Typical dishes popular among the people and widely known in NTB are sepat and salty chili dishes. This dish is inseparable from flavoring Monte Sumbawa. Additional types of fo
Externí odkaz:
https://doaj.org/article/ef877d1190f04b8ab2317aab044891ca
Autor:
Husna Muharram Ahadi, Firghi Muhammad Fardhan, Driyanti Rahayu, Rimadani Pratiwi, Aliya Nur Hasanah
Publikováno v:
Molecules, Vol 29, Iss 17, p 4043 (2024)
Molecularly Imprinted Microspheres (MIMs) or Microsphere Molecularly Imprinted Polymers represent an innovative design for the selective extraction of active compounds from natural products, showcasing effectiveness and cost-efficiency. MIMs, crossli
Externí odkaz:
https://doaj.org/article/cdbd591247f64845a6c2a0e2c8929198
Autor:
Xiaoyu Yang, Zijun Liu, Yanhao Zhang, Shuangzhi Zhao, Shigan Yan, Liping Zhu, Qingxin Zhou, Leilei Chen
Publikováno v:
Foods, Vol 13, Iss 15, p 2347 (2024)
Mulberry leaf tea (MT) is a popular Chinese food with nutrition and medicinal functions. Solid-state fermentation with Eurotium cristatum of MT (FMT) can improve their quality. Differences in chromaticity, taste properties, and flavor characteristics
Externí odkaz:
https://doaj.org/article/c0cb2096472e4146bdf96e44ea1824f5