Zobrazeno 1 - 10
of 133
pro vyhledávání: '"apple vinegar"'
Publikováno v:
BMC Oral Health, Vol 24, Iss 1, Pp 1-9 (2024)
Abstract Background Vital pulp therapy maintained functionality, vitality, and asymptomatic teeth. Compared to normal root canal treatment, pulpotomy was more helpful for irreversible pulpitis in adult permanent teeth. The research was aimed to asses
Externí odkaz:
https://doaj.org/article/c4e1750636fc43b581fe287435149ed3
Autor:
Nady K. Elbarbary, Neveen M. Abdelmotilib, Mounir M. Salem-Bekhit, Mohamed M. Salem, Soumya Singh, Mohamed K. Dandrawy
Publikováno v:
Open Veterinary Journal, Vol 14, Iss (1) (Zagazig Veterinary Conference), Pp 274-283 (2024)
Background: Salmonella-related foodborne illnesses are a significant public health concern. Naturally, antibacterial food components have been shown to limit microbial growth proliferation with various degrees of efficacy. Aims: To examine the occurr
Externí odkaz:
https://doaj.org/article/525d8d5faa4b40eaaaf0b665870f49a8
Publikováno v:
Frontiers in Bioengineering and Biotechnology, Vol 12 (2024)
Bacterial nanocellulose (BNC) is a sustainable, renewable, and eco-friendly nanomaterial, which has gained great attentions in both academic and industrial fields. Two bacterial nanocellulose-producing strains (CVV and CVN) were isolated from apple v
Externí odkaz:
https://doaj.org/article/ef26312e152848f7b7667e6da508ec28
Publikováno v:
Shipin Kexue, Vol 44, Iss 20, Pp 330-342 (2023)
Torulaspora delbrueckii S1, an endophyte isolated from apples, was used in the fermentation of apple vinegar to explore its influence on the flavor of apple vinegar. The volatile flavor substances and organic acids of apple vinegar co-fermented with
Externí odkaz:
https://doaj.org/article/1f2a7e2228b1446cb56e7ad254fe7c62
Autor:
Rusăndica Stoica, Mihaela Ganciarov, Diana Constantinescu-Aruxandei, Luiza Capră, Ioana-Raluca Șuică-Bunghez, Raluca-Mădălina Senin, Georgiana Diana Pricope, Georgeta-Ramona Ivan, Costin Călin, Florin Oancea
Publikováno v:
Foods, Vol 12, Iss 22, p 4157 (2023)
The objective of this work was to develop a sustainable process for the extraction of anthocyanins from red cabbage byproducts using, for the first time, apple vinegar in extractant composition. Our results showed that the mixture 50% (v/v) ethanol
Externí odkaz:
https://doaj.org/article/3b96eeba7e5c48dfa107176e17ef49de
Autor:
Youness El Abdali, Hamza Saghrouchni, Mohammed Kara, Ibrahim Mssillou, Aimad Allali, Yousef A. Bin Jardan, Nesibe Ebru Kafkas, El-Mehdi El-Assri, Hiba-Allah Nafidi, Mohammed Bourhia, Khalid S. Almaary, Noureddine Eloutassi, Abdelhak Bouia
Publikováno v:
Plants, Vol 12, Iss 22, p 3850 (2023)
Apple vinegar is highly recommended for nutrition due to its health benefits and bioactive components. However, the apple cultivar greatly influences the quality of the vinegar. In this research, our focus was on examining the impact of four differen
Externí odkaz:
https://doaj.org/article/9eaa6e301d86494ba7d7610c58b22fd4
Akademický článek
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Autor:
Driss Ousaaid, Hassan Laaroussi, Hamza Mechchate, Meryem Bakour, Asmae El Ghouizi, Ramzi A. Mothana, Omar Noman, Imane Es-safi, Badiaa Lyoussi, Ilham El Arabi
Publikováno v:
Molecules, Vol 27, Iss 2, p 567 (2022)
The main objective of the current study was to determine the physicochemical properties, antioxidant activities, and α-glucosidase and α-amylase inhibition of apple vinegar produced by artisanal and industrial methods. Apple vinegar samples were an
Externí odkaz:
https://doaj.org/article/bb951cd2e28e4e2c907eca7a6dcc2fb9
Akademický článek
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Akademický článek
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