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This study was conducted to examine the ability of seven fungal isolates from the coffee beans which are: A. niger; A. alliaceus (1); A. flavus (1); A. melleus (1); A. melleus (2) To produce active bi...
Amylase activity of 42 kinds of spices was assayed. Capsicum pepper, Cumin seed, Chinese pepper, Fennel seed, Paprika, and Ajowan had a high amylase activity. That of Capsicum pepper and Cumin seed wa...
The present study deals with the effects of 10 fruits, 27 spices and 14 herbs on α-glucosidase activities for the purpose of developing therapeutic diets for diabetes. The glycemic indices (GI) of fru...
Changes in the radical-scavenging activities and the total phenol content of sixteen spices (clove, allspice, cinnamon, nutmeg, mustard, cumin, ginger, fennel, fenugreek, black pepper, red pepper, mac...
The purpose of this study was to compare the long-term effects of small intakes of tsao-ko, turmeric and garlic on the levels of body fat, plasma lipids, lipid peroxides, glucose and liver lipids in a...
The purpose of this study was to investigate the long-term effects of 12 diets, containing small quantities (1%) of different Chinese spices, on plasma lipids, lipid peroxides, and glucose, and liver ...
Indigenous Nigerian spices consist of parts of trees, shrubs and grass which abound in the tropical rain forest and savannah grassland zones. They are used principally to spice foods and drinks and as...
Aqueous methanolic extracts of 9 spices were investigated for their phenolic compounds composition and antioxidant properties. The spices investigated were, Laurel noblis (bay leaves), Rosimarinus off...
The polyminerals content from commercial dust oregano and paprika were extracted and selected by sizes of < 10, 10-53, 53-74 and 74-149 &micro;m and exposed to gamma radiation at different doses in th...
A simple and rapid multiresidue method for the determination of nine banned synthetic dyes in various spices has been developed. Reversed phase HPLC coupled with mass spectrometry (tandem in timeͨ...
Food irradiation is a process of exposing food to ionising radiation such as gamma rays emitted from the radioisotopes 60Co and 137Cs, or high energy electrons and X-rays produced by machine sources. ...

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