Items related to Comparative efficacy of three different spices
Synopsis
Les toxi-infections alimentaires (également appelées maladies d'origine alimentaire et familièrement intoxications alimentaires) sont des maladies résultant de l'altération d'aliments contaminés, de bactéries pathogènes, de virus ou de parasites qui contaminent les aliments, ainsi que de toxines telles que les champignons vénéneux et diverses espèces de haricots qui n'ont pas été bouillis pendant au moins 10 minutes. Les épices sont une source importante contre les agents pathogènes alimentaires utilisés dans la majorité des cuisines, notamment dans les cuisines indiennes. Cette publication de recherche a analysé l'efficacité antimicrobienne de trois épices différentes : Syzygium aromaticum (girofle), Zingiber officinale (gingembre) et Curcuma longa (curcuma). Les extraits méthanoliques des trois épices ont montré une activité antibactérienne maximale contre les pathogènes alimentaires sélectionnés et ont révélé la présence de composés phytochimiques biologiquement importants.
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Comparative efficacy of three different spices
ISBN 10: 6139832020
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Comparative efficacy of three different spices
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LAP LAMBERT Academic Publishing Mai 2018, 2018
ISBN 10: 6139832020
ISBN 13: 9786139832026
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Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Foodborne illness (also foodborne disease and colloquially referred to as food poisoning) is any illness resulting from the food spoilage of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food, as well as toxins such as poisonous mushrooms and various species of beans that have not been boiled for at least 10 minutes. Spices are an important sources against the food borne pathogens used in majority of the cuisines especially in Indian kitchens. This research publication analysed the antimicrobial efficacy of three different spices Syzygium aromaticum (Clove), Zingiber officinale (ginger) and Curcuma longa (turmeric). The three spice methanol extracts showed maximum antibacterial activity against the selected food borne pathogens and revealed the presence of biologically important phytochemical compounds. 52 pp. Englisch. Seller Inventory # 9786139832026
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Comparative efficacy of three different spices
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Comparative efficacy of three different spices
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Comparative efficacy of three different spices
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Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Murugan ManigandanMr.M.Manigandan is working as an Assistant Professor in the Department of Microbiology, Sacred Heart College (Autonoumous), Tirupattur, Tamilnadu, India. He has published many papers regarding antimicrobial activity. Seller Inventory # 385873288
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Comparative efficacy of three different spices
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ISBN 10: 6139832020
ISBN 13: 9786139832026
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Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Foodborne illness (also foodborne disease and colloquially referred to as food poisoning) is any illness resulting from the food spoilage of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food, as well as toxins such as poisonous mushrooms and various species of beans that have not been boiled for at least 10 minutes. Spices are an important sources against the food borne pathogens used in majority of the cuisines especially in Indian kitchens. This research publication analysed the antimicrobial efficacy of three different spices Syzygium aromaticum (Clove), Zingiber officinale (ginger) and Curcuma longa (turmeric). The three spice methanol extracts showed maximum antibacterial activity against the selected food borne pathogens and revealed the presence of biologically important phytochemical compounds. Seller Inventory # 9786139832026
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Comparative efficacy of three different spices
Published by
LAP LAMBERT Academic Publishing Mai 2018, 2018
ISBN 10: 6139832020
ISBN 13: 9786139832026
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Taschenbuch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Foodborne illness (also foodborne disease and colloquially referred to as food poisoning) is any illness resulting from the food spoilage of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food, as well as toxins such as poisonous mushrooms and various species of beans that have not been boiled for at least 10 minutes. Spices are an important sources against the food borne pathogens used in majority of the cuisines especially in Indian kitchens. This research publication analysed the antimicrobial efficacy of three different spices Syzygium aromaticum (Clove), Zingiber officinale (ginger) and Curcuma longa (turmeric). The three spice methanol extracts showed maximum antibacterial activity against the selected food borne pathogens and revealed the presence of biologically important phytochemical compounds.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 52 pp. Englisch. Seller Inventory # 9786139832026
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Comparative efficacy of three different spices
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ISBN 10: 6139832020
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Taschenbuch. Condition: Neu. Comparative efficacy of three different spices | Manigandan Murugan (u. a.) | Taschenbuch | 52 S. | Englisch | 2018 | LAP LAMBERT Academic Publishing | EAN 9786139832026 | Verantwortliche Person für die EU: BoD - Books on Demand, In de Tarpen 42, 22848 Norderstedt, info[at]bod[dot]de | Anbieter: preigu. Seller Inventory # 113923835
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