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Preparation and evaluation of polyherbal formulation with antidiabetic and antioxidant proprties

التفاصيل البيبلوغرافية
المؤلف الرئيسي:	Mubshira Assainar
التنسيق:	Dissertation
منشور في:	Kochi Albio 2017
الموضوعات:	Food Science and Technology

مواد مشابهة

Comparative evaluation of antidiabetic and antiinflammatory activity and determination.of ameliorative effect of polyherbal formulation on ulcerative colitis
بواسطة: Deepa Jose, Research scholar, وآخرون

Formulation and Evaluation of Preserved Products Utlizing Queen of Fruits, Mangosteen garcinia mangostana
بواسطة: Ramshiya P.B
منشور في: (2013)

Formulation, Preparation and Quality Analysis of Pelletted Fish Feed from Locally Available Materials
بواسطة: Niyas P.K
منشور في: (2003)

Studies on Antioxidant Potentials of Inflorescence of Musa Sapientum
بواسطة: Aparna B.
منشور في: (2008)

Assessing the Quality Attributes of Formulated Synmix
بواسطة: Libin T.K
منشور في: (2013)

Studies on the Antioxidant Activities of Amla- Honey Based Nutraceuticals
بواسطة: Dhinraj C.K
منشور في: (2009)

Characterization and Bioavailibility Studies on the Micronutrients and Antioxidents Encapsulated Nanoemulsions
بواسطة: Revathi. N.P
منشور في: (2010)

A Study on Monosaccharides, Disaccharides and Antioxidants in Natural Sweeteners
بواسطة: Sameena M.T
منشور في: (2013)

Antioxidant Potential of Black Pepper and Cinnamon and their Synergistic Effect
بواسطة: Shahida A.
منشور في: (2013)

Preparation and Quality Evaluation of Ready-To- Serve Convenience Products from Fish and Prawn
بواسطة: Maryattamol Mathew
منشور في: (2013)

A Study on Antioxidant Efficacy of Stem Stalk of Musa Sapientum
بواسطة: Gayathri G.
منشور في: (2008)

Studies on Processing of Passion Fruit in to Concentrate, Beverage and Characterization of Antioxidant Principles
بواسطة: Saju Lazar
منشور في: (2006)

A Comparative Study on Antioxidant Activities of Different Varieties of Solanum Melongena
بواسطة: Abdul Nasar P.
منشور في: (2008)

Value Addition of Jackfruit Seed Flour in Formulation of Instant Noodles artocarpus heterophyllus Lam.
بواسطة: Chinju K.S
منشور في: (2014)

Quality preservation of giant trevally fillets using natural antioxidants containing folyphenols and alkaloids
بواسطة: Nadhiya, M.
منشور في: (2011)

Standardisation and shelf life evaluation of fish croquette prepared from Rohu, (Labero Rohitha) partially substituted with soya chunk
بواسطة: Sruthi, P.K
منشور في: (2011)

Studies on Antioxidant Activity of Different Extracts of Pomegranate Peel and Seed and Rose Apple in In Vitro Model System
بواسطة: Rakesh N.K
منشور في: (2005)

Preparation of high fibre biscuits by using minor cereals
بواسطة: Steffy Susan Thomas
منشور في: (2011)

Improvement on the quality of ready to cook vegetable soup formulation using tapioca(maniholt esculenta) starch
بواسطة: Athira Unni
منشور في: (2017)

Effect of the Combined Preservation Techniques on the Storage Stability and Recovery of Pigments and Antioxidants from Spinach and Ripe Tomato Lycopersicon esculantum L.
بواسطة: Sunil K.K
منشور في: (2008)

Development and evaluation of avocadobased shrikhand
بواسطة: Aquif K P
منشور في: (2017)

Studies on the Preparation of Liquid-Fish Silage from Fish Waste
بواسطة: Madhoop C.
منشور في: (2004)

Preparation of Fish Paste Products Using Deep Sea Fish
بواسطة: Moosa P.
منشور في: (2004)

Optimum Blend of Pineapple and Passion Fruit Juices for Syrup Preparation
بواسطة: Najumudheen S.A
منشور في: (2015)

Preparation of Ready-to-Cook Idli Mix by Incorporation of Natural Gums
بواسطة: Hasanul Farook M.P
منشور في: (2015)

Preparation of an Ice Cream from Neera and Quality Assessment Studies
بواسطة: Ashuthosh M.
منشور في: (2015)

Inhibitory effect of carnosic acid containing natural antioxidants on oxidative deterioration of caranx ignobilis fish fillets during chilled storage
بواسطة: Rohini, N.
منشور في: (2011)

Evaluation of different banana flour for cookies
بواسطة: Aswani R.S
منشور في: (2017)

Quality Evaluation of Packaged Drinking Water
بواسطة: Jaseena C.T
منشور في: (2003)

Evaluation of Wheat Germ for Nutraceutical Properties
بواسطة: Sheena N.
منشور في: (2005)

Development and Quality Evaluation of Coconut Jam
بواسطة: Aparna Menon A.
منشور في: (2014)

Preparation of Flavour Extract from Shrimp Waste and its Application in Foods
بواسطة: Sandeepkumar K.
منشور في: (2007)

Preparation of Smoked Product from Threadfin Bream and its Storage Study
بواسطة: Sajeev M.
منشور في: (2006)

Utlization of Filleted Waste of Indian Goat Fish for the Preparation of Fish Cutlet
بواسطة: Eldose A.M
منشور في: (2006)

Characterization and quality assessment of newly prepared custard apple ice cream
بواسطة: Sajeesh K.
منشور في: (2016)

Utlization of Fish Processing Fish Waste for the Preparation of Hydrolysate for Agricutural Use
بواسطة: Nihal Ahmedunni
منشور في: (2007)

Preparation of Isinglass from Fresh Eel and its Use in Wine Clarification Muraenesox talabonoids
بواسطة: Jinsi P.P
منشور في: (2007)

Method of Preparation of Curd and Acidophilus Milk from the Combination of Oats and Cow Milk
بواسطة: Jinesh P.
منشور في: (2007)

Preparation and Storage Characteristics of Surimi and Surimi Based Products from Threadfin Bream
بواسطة: Shoma Francis P.
منشور في: (2004)

Preparation of Ready to Eat Fish Products From Minced Meat of Pink Perch
بواسطة: Varun.C
منشور في: (2007)