In recent years, there has been growing interest in the use of natural antioxidants. Many researchers have been interested in the use of essential oils in the food industry. The aim of this work is to study some of the characteristics of clove essential oil. This study shows that this oil is naturally rich in polyphenols and flavonoids. Evaluation of the antioxidant activity of EO by the DPPH test and the reducing power of Iron has shown very powerful reducing, antioxidant and anti-free radical powers associated with interesting anti-inflammatory and antimicrobial activities. The application of this essential oil in the formulation of a food product (salami) gave good acceptability, and to confirm this result we carried out a tasting test to assess the organoleptic quality of this new product. Taken together, the results presented here suggest that clove essential oil is a good potential source of active ingredients for the food and pharmaceutical industries.
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Taschenbuch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -In recent years, there has been growing interest in the use of natural antioxidants. Many researchers have been interested in the use of essential oils in the food industry. The aim of this work is to study some of the characteristics of clove essential oil. This study shows that this oil is naturally rich in polyphenols and flavonoids. Evaluation of the antioxidant activity of EO by the DPPH test and the reducing power of Iron has shown very powerful reducing, antioxidant and anti-free radical powers associated with interesting anti-inflammatory and antimicrobial activities. The application of this essential oil in the formulation of a food product (salami) gave good acceptability, and to confirm this result we carried out a tasting test to assess the organoleptic quality of this new product. Taken together, the results presented here suggest that clove essential oil is a good potential source of active ingredients for the food and pharmaceutical industries. 52 pp. Englisch. N° de réf. du vendeur 9786206196617
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Taschenbuch. Etat : Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - In recent years, there has been growing interest in the use of natural antioxidants. Many researchers have been interested in the use of essential oils in the food industry. The aim of this work is to study some of the characteristics of clove essential oil. This study shows that this oil is naturally rich in polyphenols and flavonoids. Evaluation of the antioxidant activity of EO by the DPPH test and the reducing power of Iron has shown very powerful reducing, antioxidant and anti-free radical powers associated with interesting anti-inflammatory and antimicrobial activities. The application of this essential oil in the formulation of a food product (salami) gave good acceptability, and to confirm this result we carried out a tasting test to assess the organoleptic quality of this new product. Taken together, the results presented here suggest that clove essential oil is a good potential source of active ingredients for the food and pharmaceutical industries. N° de réf. du vendeur 9786206196617
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Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Kadri Yamina1 PhD in Molecular and Cellular Biology, Faculty of Sciences, Sfax (Tunisia), currently researcher at the Animal Physiology Laboratory, Faculty of Sciences, Sfax. 2 PhD in Biological Sciences, Faculty of Sciences, Sfax. C. N° de réf. du vendeur 911320274
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Taschenbuch. Etat : Neu. This item is printed on demand - Print on Demand Titel. Neuware -In recent years, there has been growing interest in the use of natural antioxidants. Many researchers have been interested in the use of essential oils in the food industry. The aim of this work is to study some of the characteristics of clove essential oil. This study shows that this oil is naturally rich in polyphenols and flavonoids. Evaluation of the antioxidant activity of EO by the DPPH test and the reducing power of Iron has shown very powerful reducing, antioxidant and anti-free radical powers associated with interesting anti-inflammatory and antimicrobial activities. The application of this essential oil in the formulation of a food product (salami) gave good acceptability, and to confirm this result we carried out a tasting test to assess the organoleptic quality of this new product. Taken together, the results presented here suggest that clove essential oil is a good potential source of active ingredients for the food and pharmaceutical industries.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 52 pp. Englisch. N° de réf. du vendeur 9786206196617
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Taschenbuch. Etat : Neu. Characterization of Clove Essential Oil | Study of the antioxidant and anti-inflammatory properties of Clove Essential Oil | Yamina Kadri (u. a.) | Taschenbuch | Englisch | 2023 | Our Knowledge Publishing | EAN 9786206196617 | Verantwortliche Person für die EU: SIA OmniScriptum Publishing, Brivibas Gatve 197, 1039 RIGA, LETTLAND, customerservice[at]vdm-vsg[dot]de | Anbieter: preigu. N° de réf. du vendeur 127202530
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