Zobrazeno 1 - 10
of 43
pro vyhledávání: '"L. V. Venkataraman"'
Autor:
L. V. Venkataraman, K. A. Naidu, M. S. Narayan, Gokare Aswathanarayana Ravishankar, Leela Srinivas
Publikováno v:
Prostaglandins, Leukotrienes and Essential Fatty Acids (PLEFA). 60:1-4
In vitro enzymatic and non-enzymatic polyunsaturated fatty acid peroxidation was significantly inhibited in a dose dependent manner by purified anthocyanin, a deep-red colour pigment from carrot cell culture. The kinetics showed that anthocyanin is a
Publikováno v:
Plant Cell, Tissue and Organ Culture. 44:117-121
Immobilized plant cell cultures of Capsicumfrutescens Mill. were treated with the ferulic acid and vanillylamine in order to study their biotransformation ability. It was found that ferulic acid and vanillylamine were biotransformed to capsaicin and
Publikováno v:
Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung. 201:289-292
The cyanobacteriumSpirulina platensis, produced at the Central Food Technological Research Institute, was dried using the cross-flow technique and subsequently subjected to packaging studies. The moisture sorption studies at 27 °C indicated a critic
Publikováno v:
Journal of the Science of Food and Agriculture. 66:439-442
Callus cultures of naturally flavoured basmati rice (Oryza sativa var. 370) were obtained on Murashige and Skoog medium containing 2,4-dichlorophenoxyacetic acid and kinetin. There was a perceptible basmati flavour in the fresh callus. Volatile flavo
Publikováno v:
Applied Microbiology and Biotechnology. 42:227-231
Publikováno v:
Journal of Plant Growth Regulation. 13:69-72
The profile of free and conjugated polyamines putrescine, spermidine, and spermine was studied at the onset of sprouting and during various stages of vegetative growth in saffron (Crocus sativus L.) corms. Polyamines were extracted from the shoot mer
Autor:
M.S. Narayan, L. V. Venkataraman
Publikováno v:
Journal of Food Science. 67:84-86
Callus cultures of carrot, Nentes scarlet - 104 variety, were initiated on MS medium for anthocyanin production. Two anthocyanins, cayanidin-3-lathyroside and cyanidin-3-glucoside, PRESENT in the ratio of 3:1, were identified in the callus cultures.
Publikováno v:
Enzyme and Microbial Technology. 15:710-715
Production of capsaicinoids by immobilized cell cultures of Capsicum entrapped in calcium alginate matrix is influenced by several factors related to immobilization techniques, including media composition and the biosynthetic capability of cells. Cen
Publikováno v:
Journal of Chromatography A. 624:497-502
Saffron spice is the dry stigmata of Crocus sativus L. Methods have been developed for the determination of the quality of the spice using thin-layer chromatography (TLC), high-performance liquid chromatography (HPLC) and gas chromatography (GC). TLC
Publikováno v:
Biotechnology Techniques. 6:463-468
Influence of formaldehyde on growth and secondary metabolite production inin vitro grown tissues of pyrethrum, capsicum and carrot were studied. Formaldehyde concentration above 0.025% completely inhibited the growth of addedBacillus andAspergillus i