Results 141 to 150 of about 720,469 (162)
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Selenium species in leaves of chicory, dandelion, lamb’s lettuce and parsley
Food Chemistry, 2008Abstract Lamb’s lettuce, dandelion, parsley and four cultivars of chicory were cultivated aeroponically for 41 days with nutrient solution containing 7 mg Se/L in the form of Na2SeO4. Se compounds were determined by high performance liquid chromatography–ultraviolet treatment–hydride generation atomic fluorescence spectrometry (HPLC–UV–HG-AFS) in ...
Darja Mazej +2 more
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The extraction of volatile oils from parsley leaves in microwave field
2017 14th International Conference on Engineering of Modern Electric Systems (EMES), 2017The main objective of this work is to highlight the possibilities of substitution of all or a part of the current extraction technology with the microwave extraction technology, and to highlight the differences between the two type of the extraction solvents used.
Francisc Ioan Hathazi +4 more
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Oxidation of flavanone to flavone with cell-free extracts from young parsley leaves
Archives of Biochemistry and Biophysics, 1975Abstract Cell-free extracts from very young primary leaves of parsley plants ( Petroselinum hortense Hoffm.) catalyse the oxidation of naringenin (5,7,4′-trihydroxyflavanone) to apigenin (5,7,4′-trihydroxyflavone). Enzyme activity is found in the 150,000 g supernatant.
A, Sutter, J, Poulton, H, Grisebach
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Amino Acid and Urea Sensors Using Parsley Leaves as Catalytic Material
Chemistry Letters, 1989Abstract The minced parsley leaves coupled with potentiometric ammonia gas sensing electrode showed effective biocatalytic activity, i.e. responded for L-glutamine, L-asparagine and urea with a Nernstian slope of 47–48 mV per decade of substrate concentrations.
Yuichi Sato +2 more
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Relationship Between Color Evaluation and Chlorophyllian Pigment Content in Dried Parsley Leaves
Journal of Food Science, 1983ABSTRACT Tristimulus calorimetry was used as an analytical method for evaluating the color of different dehydrated parsley samples. The trichromatic data were expressed in the two CIE systems: X, Y, Z, and L* a* b*.
C. BERSET, P. CANIAUX
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Die Pharmazie, 2007
Drying process of parsley leaves from Petroselinum crispum L. can influence the sensory qualities and aromatic taste of this herbal product. Beside oven-dried material, freeze-dried parsley is getting increasingly into the market. In the course of a search for analytical tools to differentiate oven-dried and lyophilised parsley, a HPLC determination of
M, Lechtenberg +4 more
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Drying process of parsley leaves from Petroselinum crispum L. can influence the sensory qualities and aromatic taste of this herbal product. Beside oven-dried material, freeze-dried parsley is getting increasingly into the market. In the course of a search for analytical tools to differentiate oven-dried and lyophilised parsley, a HPLC determination of
M, Lechtenberg +4 more
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Foodborne Pathogens and Disease, 2012
This work is a part of systematic studies of the effect of X-ray treatments on fresh produce. The main objective of this investigation was to study the effects of X-ray treatments in reducing the concentration of artificially inoculated Escherichia coli O157:H7, Listeria ...
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This work is a part of systematic studies of the effect of X-ray treatments on fresh produce. The main objective of this investigation was to study the effects of X-ray treatments in reducing the concentration of artificially inoculated Escherichia coli O157:H7, Listeria ...
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Journal of Innovative Engineering and Natural Science
Due to concerns about the formation of carcinogenic disinfection by-products (DBPs) during decontamination process of fresh produce by chlorine based sanitisers, there has been interest in finding alternative sanitizers. Despite the intensive research, there is still no widely accepted cost effective sanitizer and most of the sanitizers in the ...
Sami Bulut, İrem Damar, Emel Yılmaz
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Due to concerns about the formation of carcinogenic disinfection by-products (DBPs) during decontamination process of fresh produce by chlorine based sanitisers, there has been interest in finding alternative sanitizers. Despite the intensive research, there is still no widely accepted cost effective sanitizer and most of the sanitizers in the ...
Sami Bulut, İrem Damar, Emel Yılmaz
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