Results 1 - 10 of 328
Sher, Hassan; Aldosari, Ali; Ali, Ahmad; de Boer [2014-10-17]
DSGD; MTID; PIM
SUBJECT: high value minor crops; culinary herbs; markets; trade; asia
Sher, Hassan [2015-01-29]
SUBJECT: medicinal plants; high value minor crops; drug plants; trade; asia
Suchada Chaisawadi et al. 
SUBJECT: culinary herbs; drugs; medicinal herbs; plant extracts; drug plants
Determination of total phenolic content, total flavonoid content and FRAP in culinary herbs in relation to harvest time
Vabkova, J., Mendelova Univ. et al. [jan2012]
Total phenolic and flavonoid concentrations, and ferric reducing antioxidant power (FRAP) were evaluated in 3 herb species that are commonly used in fresh stage (Satureja hortensis, Majorana hortensis and Thymus vulgaris) in dependence on time of harvest. The total flavonoid concentration ranged from 2.36 to 4.10 g of catechin equivalents (CE)/100 of dry weight (dw) of plant material. The high ...
SUBJECT: savory; antioxidants; phenolic content; phenolic compounds; compuestos fenolicos
POSTED TO: Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis (Czech Republic) [1211-8516]
Putthana, V., Ceska Zemedelska Univ. et al. [jan2012]
The aim of this study was to isolate and characterize Cronobacter spp. from food sources (infant food, herbs and spices and vegetables) and from environmental sources such as dust from vacuum cleaners. Isolation of Cronobacter spp. was performed on selective chromogenic agars, firstly using commercial ESIA agar and thereafter on Kim and Rhee-KR agar described in the literature. Phenotypic were ...
SUBJECT: epice; electrophorese; isolement; enterobacter; infant foods
POSTED TO: Agricultura Tropica et Subtropica (Czech Republic) [0231-5742]
Sucman, E., Veterinarni a Farmaceuticka Univ. et al. [sep2012]
This work describes a method used to determine fluoride concentrations in various kinds of spices using microwave-supported sample preparation in high pressure oxygen atmosphere followed by potentiometry with a fluoride ion-selective electrode. Parameters of the microwave device for combustion procedure were checked and optimized in order to find settings ensuring complete sample combustion an ...
SUBJECT: oignon; eneldo; piment fort; culinary herbs; mustard
POSTED TO: Acta Veterinaria (Czech Republic) [0001-7213]
Naranja, L.R. et al. [may2011]
Edible Landscaping (EL) is a revolutionary concept of crop production and management that is governed with the basic principles of landscaping. It gives primacy to the use of edible plants such as vegetables, fruits and herbs as major softscape material to substitute for the ornamental plants commonly used in conventional landscaping. It aims to create an attractive environment, functional spa ...
SUBJECT: plante legumiere; production vegetale; technologie; crop management; plant production
POSTED TO: Philippine Journal of Crop Science (Philippines) [0116-463X]
Penaranda, F.R. et al. [jun2010]
The Productivity Enhancement of Upland Community Project was implemented within the context of improving the management and productivity of marginal hillylands of Tanay, Rizal. to improve the economic and social condition of these beneficiaries, the University introduced EPMMA technologies on soil and water conservation, soil fertility managemetn and the URS low cost soilless vegetable farming ...
SUBJECT: culture en courbe de niveau; field experimentation; farmers; filipinas; culinary herbs
POSTED TO: Journal of ISSAAS [International Society for Southeast Asian Agricultural Sciences] (Philippines) [0859-3132]
Avid farm radio program listener [Lucena Pacheco of North Caloocan City, Philippines] improved on technology
Samonte, P. [jun2012]
SUBJECT: plant production; organic agriculture; agriculture biologique; production d'oeufs; solanum melongena
POSTED TO: Agriculture (Philippines) [0118-8577]
Vrabcheva, T. et al. 
The paper deals with the ochratoxins A and B in the 204 samples of spices and herbs. The method involved an immunoaffinity clean up step followed by HPLC-determination of both mycotoxins. The minimum detectable concentration was 0.05 micro/kg. Ochratoxin A was detected in 63% of 204 samples, ochratoxin B - in 43%. The highest frequency of occurence of both mycotoxins was in paprika.
SUBJECT: pepper; toxicity; ochratoxine; guindilla; pimienta
POSTED TO: Journal of Balkan Ecology (Bulgaria) [1311-0527]