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non-alcoholic fatty liver disease/burgonya
A hivatkozás a vágólapra kerül
Oldal 1 tól től 49 eredmények
Changes in anthocyanins and volatile components of purple sweet potato fermented alcoholic beverage during aging.
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Purple sweet potato was fermented into alcoholic beverage. By using LC-MS analysis, 12 types of anthocyanins were found in the purple sweet potato alcoholic beverage (PSPFAB); these were based on cyanidin and peonidin as aglycones. The anthocyanins in young PSPFAB mainly consisted of acylates. The
[Nonalcoholic carbonated beverage based on a potato concentrate].
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The technology of reception of a concentrate is developed and introduced on the basis of potato, and also nonalcoholic aerated drink "Mikola" prepared on its basis. The major importance in formation organoleptic properties of a concentrate and a drink belongs to reaction melanoidin formation. The
Extremely low temperature fermentations of grape must by potato-supported yeast, strain AXAZ-1. A contribution is performed for catalysis of alcoholic fermentation.
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This investigation announces the use of potato pieces as a suitable support for cell immobilization resulting in extremely low temperature wine making. The results showed an increase of the total esters by immobilized cells and reduction of higher alcohols. Likewise, percentages of total esters on
Direct utilization of purple sweet potato by sake yeasts to produce an anthocyanin-rich alcoholic beverage.
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OBJECTIVE
To produce an alcoholic beverage containing anthocyanins that can act as antioxidants and have anticarcinogenic activities and antihypertensive effects.
RESULTS
High starch-assimilating sake yeast strain of Saccharomyces cerevisiae co-expressing the glucoamylase and α-amylase genes from
Purple sweet potato (Ipomoea batatas L.) anthocyanins: preventive effect on acute and subacute alcoholic liver damage and dealcoholic effect.
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This study aimed to investigate the dealcoholic effect and preventive effect of anthocyanins from purple sweet potato (PSPAs) on acute and subacute alcoholic liver damage (ALD). Seven-week-old male inbred mice were grouped into five groups: control group (without PSPAs and ethanol treatments), model
Alcoholic fermentation of raw sweet potato by a nonconventional method using Endomycopsis fibuligera glucoamylase preparation.
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THE MINERAL COMPOSITION OF THE ALCOHOLIC EXTRACT OF POTATO LEAVES AND ITS RELATIONSHIP TO CROP YIELDS.
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Physicochemical and sensory profile of Beauregard sweet potato beer.
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Beer has been one of the most consumed alcoholic beverages worldwide. However, the incorporation of adjuncts in the beer can add new organoleptic and functional characteristics to the beverage. For this, Beauregard sweet potato shows high potential due to being a rich source of starch and many
Purple sweet potato color protects against hepatocyte apoptosis through Sirt1 activation in high-fat-diet-treated mice.
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Sweet Potato Peels and Cancer Prevention.
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A bioassay-guided fractionation of an alcoholic extract from the peels of Ipomoea batatas Lam has been carried out. Sulforhodamine B and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays were used to evaluate the anticancer and antioxidant potential, respectively, while silica gel column chromatography
Hepatoprotective effect of meal replacement seeds juice based on sweet potato (MRSJ) against CCl 4-induced cytotoxicity in HepG2 cells
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A sweet potato-based Meal Replacement Seeds Juice (MRSJ) was developed by mixing sweet potatoes and carrots with four types of seeds. Consuming the MRSJ rather than the whole vegetables or whole seeds improved digestive function, proving that it is suitable for the elderly. Its rich composition of
Influence of aflatoxin in Nuruk on the safety of starch-based alcoholic beverage.
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Nuruk is a fermentation agent used to manufacture alcoholic beverages, which contains a variety of microorganisms. Most microorganisms in Nuruk are useful for the production of alcoholic beverages; however, Nuruk can be infected with Aspergillus flavus, which produces aflatoxin (AF). Therefore, this
Preparation of cold water-soluble potato starch and its characterization.
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Alcoholic-alkaline treatment of starch results in granular cold water-soluble starch. The nature of structural alterations occurred in starch due to the treatment is however relatively vague. Potato starch was treated at various alcoholic-alkali conditions and subjected to light microscopy, Fourier
Protein hydrolysate from potato confers hepatic-protection in hamsters against high fat diet induced apoptosis and fibrosis by suppressing Caspase-3 and MMP2/9 and by enhancing Akt-survival pathway.
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Identification of the botanical origin of raw spirits produced from rye, potato, and corn based on volatile compounds analysis using a SPME-MS method.
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Determination of the botanical origin of raw spirit used for alcoholic beverage production is of great importance for rectifying units, control laboratories, and proper product labeling. Raw spirit samples (138) produced from rye, corn, and potato were analyzed using a solid phase
A legteljesebb gyógynövény-adatbázis, amelyet a tudomány támogat
- Működik 55 nyelven
- A tudomány által támogatott gyógynövényes kúrák
- Gyógynövények felismerése kép alapján
- Interaktív GPS térkép - jelölje meg a gyógynövényeket a helyszínen (hamarosan)
- Olvassa el a keresésével kapcsolatos tudományos publikációkat
- Keresse meg a gyógynövényeket hatásuk szerint
- Szervezze meg érdeklődését, és naprakész legyen a hírkutatással, a klinikai vizsgálatokkal és a szabadalmakkal
Írjon be egy tünetet vagy betegséget, és olvassa el azokat a gyógynövényeket, amelyek segíthetnek, beírhat egy gyógynövényt, és megtekintheti azokat a betegségeket és tüneteket, amelyek ellen használják.
* Minden információ publikált tudományos kutatáson alapul
