Evaluation of antioxidant concentrations and activities of mixed spices and herbs /

Evaluation of antioxidant concentrations and activities of mixed spices and herbs /

Spices and herbs are used in culinary and are also considered medicinally important due to their antioxidant contents. In this project four spices namely, Zingiber officinale (Ginger), Allium cepa (Onion), Syzygium aromaticum (Clove), Cymbopogon citrates (Lemongrass) and four herbs such as Allium fi...

Saved in:

书目详细资料
主要作者:	Shirazi, Ovais Ullah
格式:	Thesis
语言:	English
主题:	Theses, IIUM local
在线阅读:	Click here to view 1st 24 pages of the thesis. Members can view fulltext at the specified PCs in the library.
标签:	添加标签没有标签, 成为第一个标记此记录!

相似书籍

Antioxidant activity of pink guava fruits /
由: Musa, Khalid Hamid Ahmed

Effect of processing parameters on the turmeric oleoresin antioxidant activity /
由: Yumi Zuhanis Has-Yun binti Hashim
出版: (2002)

Antioxidant activity and in-vitro antiproliferative effect of various solvent extracts of ficus carica fruit on breast cancer cell line (MCF-7)
由: Rufa'i Umar Zubair

Oxidative stability of blended oil on deep-fried potato chips using different antioxidant /
由: Mahzad Nafar

Optimization of antioxidant properties from chemically prepared fish skin protein hydrolysate produced from Barramundi (Lates calcarifer) /
由: Noor Yuslida binti Hazahari
出版: (2013)

In vitro assessment of antidiabetic properties of herbs and spices extract in adipocytes /
由: Nuraniza binti Azahari
出版: (2013)

Evaluation of local spices and herbs as marinating ingredients for the reduction of heterocyclic amines in grilled beef
由: Sepahpour, Shabnam
出版: (2017)

Effect of detergent, herbs and spices on the growth of Vibrio parahaemolyticus biofilm in seafood
由: Nillian, Elexson
出版: (2014)

Studies on structure-physicochemical function relationships of soybean β-conglycinin and rapeseed cruciferin /
由: Mohamad Ramlan bin Mohamed Salleh
出版: (2003)

Development of functional bread with beta glucan and black tea and effects on appetite regulation, glucose and insulin responses in healthy volunteers
由: Abbe Maleyki Mhd Jalil

Neuroprotective properties of Nigella sativa (L.) seeds and Murraya koenigii (L.) spreng leaves extracts in experimental animal models /
由: Babar, Zahir Uddin Mohammed
出版: (2016)

Aktiviti antipengoksida dan antimikrob ekstrak polygonum minus dan melicope lunu-ankenda ke atas mutu penyimpanan sosej ayam /
由: Noriham Abdullah
出版: (2005)

Aktiviti enzim antioksidan daripada buah-buahan tropika terpilih /
由: Nur Hafizah Ali

Kajian sebatian berfungsi di dalam rumpai laut dan kesannya keatas kualiti coklat./
由: Mansoor Abdul Hamid

Aktiviti antipengoksidaan beberapa tumbuhan tempatan serta kesannya ke atas mutu penyimpanan burger ayam tua berlemak sawit /
由: Nur Huda Faujan
出版: (2004)

Antagonistic effects of essential oils from selected Malaysian herbs and spices against spoilage and mycotoxigenic fungi on food packaging application
由: Ramli, Mazliza
出版: (2022)

In vitro antioxidant activities of several local herbs / Sarah Diyana Shafie
由: Shafie, Sarah Diyana
出版: (2005)

The organisation and structure of the spice trade in Singapore /
由: Howe, Yuen Sen
出版: (1992)

Sedation Practice in Intensive Care (Spice) /
由: Rushin Maria Dass

Antioxidative Activities of Selected Malaysian Herb Extracts during Accelerated Oxidation Test and Deep- Fat Frying
由: Mohd Nor, Fatihanim
出版: (2008)

Flavour volatile constituents and the roasting of selected spices
由: Ahmed, Amal Gasim
出版: (1998)

Study Of Mixed Reality Technologies In Presenting A Malaysian Herbs For Learning
由: Jamal, Jazmi Izwan
出版: (2011)

Quantitative models for predicting antioxidant capacity in herbs based on molecular structures and compositions
由: Meor Ahmad, Mismisuraya
出版: (2019)

Energy management and improvement strategies in a local spice manufacturing plant /
由: Jeyanthan Silvalinggam
出版: (2017)

Memristor spice model for designing integrated circuits / Ahmad Fuad Adzmi
由: Adzmi, Ahmad Fuad
出版: (2013)

Spice model for TIO2 memristive switching / Nur Liyana Anuar
由: Anuar, Nur Liyana
出版: (2014)

Herb ontology : maturity-based analysis of lightweight ontology on herb usages
由: Zakaria, Noor Hidayah
出版: (2013)

Evaluation of metal nutrient from sewage sludge on growth of medicinal herbs
由: Seng, Chin Loon
出版: (2010)

The evaluation of antioxidant activities of Tamarindus indica /
由: Leong, Poh Kuan
出版: (2009)

Screening for antioxidant activity of local herbs and sample preparation and time response for development of toxicity of oxidative stress induced by xanthine and xanthine oxidase / Noorul Aimi Daud
由: Daud, Noorul Aimi
出版: (2005)

Development And Competition In Rice Weevil, Sitophilus Oryzae (L.) And Red Flour Beetle, Tribolium Castaneum (Herbst), And Their Responses To Active Compounds In Selected Spices.
由: Wong , Nellie Su Chee
出版: (2016)

Screening of Malaysian Medicinal/Herbs and Aquatic Plants for Pancreatic Lipase Inhabitory Activities and Identification of Active Constituent
由: Ado, Muhammad Abubakar
出版: (2010)

Malaysian traditional herbs: inhibition of Malaysian traditional herbs on CYP2D6 isozymes / Ernyliza Aziz
由: Aziz, Ernyliza
出版: (2012)

Malaysian traditional herb: CYP - herb interaction on CYP1A2 enzyme / Nurulhusna Syuhaidah Yusof
由: Yusof, Nurulhusna Syuhaidah
出版: (2009)

Evaluation of Malaysian herbs on artemia salina toxicity assay / Rozita Hanim Abdul Rahim
由: Abdul Rahim, Rozita Hanim
出版: (2005)

Formation of polycyclic aromatic hydrocarbons and heterocyclic amines in gas-grilled honey-spices marinated beef satay
由: Ahmad Kamal, Nor Hasyimah
出版: (2020)

In vitro evaluatinon of oral hygiene commercial products for antimicrobial susceptibility and in combination with the extracts from four spices
由: Muna, Jalal Ali
出版: (2017)

Evaluation of Acalypha indica extracts for antioxidant and antibacterial activities
由: Ruslan, Nur Fathin
出版: (2015)

Herb recognition for mobile apps / Jumriyanie Baba
由: Baba, Jumriyanie
出版: (2017)

Prevalence And Microscopic Study Of The Herbs Used In Pregnancy
由: Law , Kim Sooi
出版: (2011)

Services hosted by the Perpustakaan Sultan Abdul Samad, Universiti Putra Malaysia with Cooperation MySyL Group