Results 31 to 40 of about 11,553 (223)
Composition of Coriander Seed Grown in Virginia, USA
Crops, 2022 Coriander (Coriandrum sativum L.) is an aromatic member of the Apiaceae with a wide diversity of uses. Its rapid life cycle allows it to fit into different growing seasons, making it possible to grow the crop under a wide range of conditions. Even though extensive demand for this herb exists among ethnic communities, its’ production in the eastern USA ...
Anwar A. Hamama, Harbans L. Bhardwaj
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Soothing effect of virgin coriander seed oil on sensitive skin [PDF]
OCL, 2020 Sensitive skin is a common condition that concerns many people in the world. This syndrome is defined by the occurrence of unpleasant sensations such as stinging and burning in response to stimuli that normally should not provoke such sensations. The main hypothesis attributed to the occurrence of sensitive skin is the disruption of the epidermal ...
Catherine Kern +3 more
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TECHNOLOGY OF CO2 EXTRACTION OF CORIANDER SEED
Bulletin of the National Technical University «KhPI» Series: New solutions in modern technologiesThe possibility of replacing the coriander seed extract containing 25–30% essential oil (produced in India), obtained using hexane, with CO2 extract, which is obtained using carbon dioxide in a supercritical state, is considered. Currently, spice and herb extracts are widely used in the food industry, and in particular in the meat processing industry ...
Pavlo Getman, Olena Piven
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Acta Agriculturae Slovenica, 2013 Salinity is one of the biggest limiting factors for agriculture in semi-arid areas of the world. For this reason, an experiment was conducted to study the effect of seed priming with NaCl and CaCl2 on growth and yield responses of Tunisian coriander ...
Elouaer Mohamed AYMEN, Hannachi CHERIF
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Antimicrobial and antioxidant potentials of essential oil and acetone extract of Myristica fragrans Houtt. (aril part) [PDF]
, 2005 The antifungal, antibacterial, and antioxidant potentials of essential oil and acetone extract were carried out by different techniques. In poison food medium method, the essential oil showed complete zones of inhibition against Fusarium graminearum at ...
Catalan, Cesar Atilio Nazareno +3 more
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Modeling of Coriander Seeds Drying in an Impingement Dryer
Drying Technology, 2008 The aim of this work is to develop a mathematical model to estimate the batch drying curve of coriander seeds in an impingement dryer and to study the axial movement of a seed in a transparent prototype impingement dryer. The apparatus is a horizontal acrylic transparent cylinder with a slight slope to induce the axial and rotational movement of ...
Merino, A. +4 more
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MoleculesIn recent years, there has been a significant decline in interest in high-alcohol beers, while interest in low- and non-alcohol beers is growing. The aim of this study was to investigate the influence of the addition of coriander seeds at various stages ...
Aneta Pater +2 more
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Аграрная наука Евро-Северо-Востока, 2023 Coriander is a common essential oil crop and a source of a number of valuable products. Coriander is grown mainly for oil seeds (fruits) and spicy greens (cilantro). The article presents a comparative assessment of the productivity and adaptability of 14
T. Ya. Prakhova
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Impact of Paper Mill Effluent on Seed Germination and Seedling Growth of Coriander (Coriandrum sativum) Varieties [PDF]
, 2016 Diverse nature of agro-based industrial effluents from various industries are disposed off in to soil and water bodies, which has been causing major pollution problem.
Kamlesh, K. (Kamlesh)
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Physicochemical, sensory and microbiological characteristics of coriander seed powder yogurt
AMB Express, 2023 AbstractYogurt is a fermented food obtained by the bacterial fermentation of milk. In the present work, the effect of different concentrations (1, 3 and 5% w/w) of coriander (Coriandrum sativum) seed powder on physicochemical, sensory characteristics and viability of Bifidobacterium bifidum and Lactobacillus acidophilus of probiotic yogurt were ...
Naiema Vakili Saatloo +3 more
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