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Wyszukujesz frazę "Sharma, Daisy" wg kryterium: Autor


Wyświetlanie 1-2 z 2
Tytuł:
How enzymes are adsorbed on soil solid phase and factors limiting its activity: a review
Autorzy:
Datta, Rahul
Anand, Swati
Moulick, Amitava
Baraniya, Divyashri
Imran Pathan, Shamina
Rejsek, Klement
Vranova, Valerie
Sharma, Meenakshi
Sharma, Daisy
Formanek, Pavel
Kelkar, Aditi
Powiązania:
https://bibliotekanauki.pl/articles/972694.pdf
Data publikacji:
2017
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:
adsorption of protein
adsorbed enzyme
enzymatic activity
soil solid phase
enzymes in soil
Opis:
A majority of biochemical reactions are often catalysed by different types of enzymes. Adsorption of the enzyme is an imperative phenomenon, which protects it from physical or chemical degradation resulting in enzyme reserve in soil. This article summarizes some of the key results from previous studies and provides information about how enzymes are adsorbed on the surface of the soil solid phase and how different factors affect enzymatic activity in soil. Many studies have been done separately on the soil enzymatic activity and adsorption of enzymes on solid surfaces. However, only a few studies discuss enzyme adsorption on soil perspective; hence, we attempted to facilitate the process of enzyme adsorption specifically on soil surfaces. This review is remarkably unmatched, as we have thoroughly reviewed the relevant publications related to protein adsorption and enzymatic activity. Also, the article focuses on two important aspects, adsorption of enzymes and factors limiting the activity of adsorbed enzyme, together in one paper. The first part of this review comprehensively lays emphasis on different interactions between enzymes and the soil solid phase and the kinetics of enzyme adsorption. In the second part, we encircle various factors affecting the enzymatic activity of the adsorbed enzyme in soil.
Źródło:
International Agrophysics; 2017, 31, 2
0236-8722
Pojawia się w:
International Agrophysics
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Jamun Seed: A Review on Bioactive Constituents, Nutritional Value and Health Benefits
Autorzy:
Tak, Yamini
Kaur, Manpreet
Jain, Mool C.
Samota, Mahesh Kumar
Meena, Nirmal Kumar
Kaur, Gurpreet
Kumar, Rajendra
Sharma, Daisy
Lorenzo, José M.
Amarowicz, Ryszard
Powiązania:
https://bibliotekanauki.pl/articles/2159284.pdf
Data publikacji:
2022-09-05
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
jamun seeds
nutrients
bioactives
extraction and purification
nutraceuticals
Opis:
Jamun fruit, a member of the Myrtaceae family, is commercially grown in tropical and subtropical areas of the world for its fruits with sweet, sour, and astringent luscious flesh. Seeds of jamun fruits are discarded as trash during the industrial processing of fruit pulp into beverages, jellies, jam, vinegar, wine, and squash. These seeds are a potential source of bioactive compounds including hydrolysable tannins, phenolic acids, flavonoids, other phenolics, terpenoids, phloroglucinol derivatives and saponins, which have been endorsed several biological activities, such as antidiabetic, anticancer, anti-inflammatory, antioxidant, antimicrobial, antihyperlipidemic and antihypercholesterolemic, as well as cardioprotective, hepatoprotective and neuroprotective properties. High contents of carbohydrates, dietary fiber, minerals, and ascorbic acid have also been found in jamun seeds. However, potential utilization of these seeds as innovative implements for health benefits has not yet been fully understood. We aim to compile scientific research and recent advances on jamun seed nutritional profile, bioactive compounds composition, bioactive properties, and their potential as an ingredient in functional food formulation.
Źródło:
Polish Journal of Food and Nutrition Sciences; 2022, 72, 3; 211-228
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
    Wyświetlanie 1-2 z 2

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