Zobrazeno 1 - 10
of 2 542
pro vyhledávání: '"Colocasia esculenta"'
Autor:
Jacob Adewale Siyanbade, Kingsley Afoke Iteire, Bankole Japhet Leko, Sunday Aderemi Adelakun, Kayode Adedoyin Adebisi, Tolulope Samuel Oladele, Oluwafunmbi Ebenezer Ogunmiluyi, Kolade Pelumi Folorunso, Hezekiah Omotayo Afolabi
Publikováno v:
Discover Applied Sciences, Vol 6, Iss 10, Pp 1-14 (2024)
Abstract Introduction The prefrontal cortex (PFC), crucial for cognition and memory, occupies a third of the cerebral cortex. This study investigated the protective effects of aqueous extract of Colocasia esculenta leaf (AECEL) against lipopolysaccha
Externí odkaz:
https://doaj.org/article/42ce506f01964ef5ac3ba934460f011a
Publikováno v:
Next Materials, Vol 5, Iss , Pp 100271- (2024)
In the realm of biomedical applications, the inclusion of plant-derived components stands out as a critical consideration due to their non-toxic nature and antioxidant properties. In our research, we opt for Colocasia esculenta plant extract, utilizi
Externí odkaz:
https://doaj.org/article/ce5c664855a74b489953bfa732f89023
Akademický článek
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Publikováno v:
Food Chemistry Advances, Vol 4, Iss , Pp 100648- (2024)
Taro mucilage has promising functions as a natural additive in the food industry, acting mainly as a thickener, stabilizer, and emulsifier. However, these properties can be altered by the extraction technique, which consequently can change its chemic
Externí odkaz:
https://doaj.org/article/2e0307c698c0405e80380e72b0a67f01
Publikováno v:
JIIS: Jurnal Ilmiah Ibnu Sina, Vol 9, Iss 1 (2024)
Starch is one of the commonly used excipients in tablet preparations. Natural starch has limitations in the form of poor flow rate and compressibility, so it is not suitable for use in the manufacture of tablets by direct compression. One source of p
Externí odkaz:
https://doaj.org/article/9e3f57fcbe8a46a5986874e7411d328f
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 10, Pp 297-303 (2023)
To analyze the composition of volatile organic compounds in taro from different origins, and construct visual fingerprint of taro origins. The volatile components of taro from different origins were determined by gas chromatography-ion mobility spect
Externí odkaz:
https://doaj.org/article/71e796ec5bd742be9cabe7561e93c4dd
Autor:
Miguel Ángel García-Cisneros, Alberto E. García-Rivero, Eusebio De La Cruz-Fernández, José Ricardo Bardales-Azañero
Publikováno v:
Agroindustrial Science, Vol 13, Iss 1, Pp 23-31 (2023)
El trigo es el cereal de mayor importación en el Perú para la industria harinera. El uso de harinas compuestas con harinas de cultivos locales como semillas y tubérculos aportantes de nutrientes, que reemplazándolo total o parcialmente disminuir
Externí odkaz:
https://doaj.org/article/b9c012ab5f3c452595228cba5936b1ae
Autor:
da Costa, Carlos Alberto Soares, Pessôa, Letícia Rozeno, Ribeiro Gracio, Gabrielle, de Abreu, Maíra Duque Coutinho, Boueri, Bianca Ferolla da Camara, Pessanha, Carolina Ribeiro, Pereira, Aline D'Avila, Ribeiro, Danielle Cavalcante, Boaventura, Gilson Teles
Publikováno v:
Nutrition & Food Science, 2022, Vol. 53, Issue 3, pp. 600-607.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/NFS-06-2022-0176
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
This study aimed to investigate the influence of different ratios of taro slices (TS) on the nutritional quality, sensory quality, and shelf life of Chinese pickled and steamed pork belly (CPSPB). The study examined various aspects of CPSPB, includin
Externí odkaz:
https://doaj.org/article/45e48a7d40654faea577926d6197aea4
Autor:
Siti Nursyazwani Maadon, Ms Nur Alia Nadhirah Zainal, Siti Nor Atika Baharin, Nor'aishah Hasan
Publikováno v:
Journal of Academia, Vol 10, Iss 2, Pp 81-86 (2022)
Raw taro causes unpleasant sensations such as prickliness or itchiness, hence it needs to be cooked before consumption. It is caused by calcium oxalate that formed as needle-shaped crystals in parts of taro, Colocasia esculenta. The purpose of this s
Externí odkaz:
https://doaj.org/article/0925ccd88adb48458e2278361ee9085e