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Preparation and evaluation of polyherbal formulation with antidiabetic and antioxidant proprties

Bibliografiske detaljer
Hovedforfatter:	Mubshira Assainar
Format:	Dissertation
Udgivet:	Kochi Albio 2017
Fag:	Food Science and Technology

Lignende værker

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

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

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

Studies on Antioxidant Potentials of Inflorescence of Musa Sapientum
af: Aparna B.
Udgivet: (2008)

Assessing the Quality Attributes of Formulated Synmix
af: Libin T.K
Udgivet: (2013)

Studies on the Antioxidant Activities of Amla- Honey Based Nutraceuticals
af: Dhinraj C.K
Udgivet: (2009)

Characterization and Bioavailibility Studies on the Micronutrients and Antioxidents Encapsulated Nanoemulsions
af: Revathi. N.P
Udgivet: (2010)

A Study on Monosaccharides, Disaccharides and Antioxidants in Natural Sweeteners
af: Sameena M.T
Udgivet: (2013)

Antioxidant Potential of Black Pepper and Cinnamon and their Synergistic Effect
af: Shahida A.
Udgivet: (2013)

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

A Study on Antioxidant Efficacy of Stem Stalk of Musa Sapientum
af: Gayathri G.
Udgivet: (2008)

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

A Comparative Study on Antioxidant Activities of Different Varieties of Solanum Melongena
af: Abdul Nasar P.
Udgivet: (2008)

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

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

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

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

Preparation of high fibre biscuits by using minor cereals
af: Steffy Susan Thomas
Udgivet: (2011)

Improvement on the quality of ready to cook vegetable soup formulation using tapioca(maniholt esculenta) starch
af: Athira Unni
Udgivet: (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.
af: Sunil K.K
Udgivet: (2008)

Development and evaluation of avocadobased shrikhand
af: Aquif K P
Udgivet: (2017)

Studies on the Preparation of Liquid-Fish Silage from Fish Waste
af: Madhoop C.
Udgivet: (2004)

Preparation of Fish Paste Products Using Deep Sea Fish
af: Moosa P.
Udgivet: (2004)

Optimum Blend of Pineapple and Passion Fruit Juices for Syrup Preparation
af: Najumudheen S.A
Udgivet: (2015)

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

Preparation of an Ice Cream from Neera and Quality Assessment Studies
af: Ashuthosh M.
Udgivet: (2015)

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

Evaluation of different banana flour for cookies
af: Aswani R.S
Udgivet: (2017)

Quality Evaluation of Packaged Drinking Water
af: Jaseena C.T
Udgivet: (2003)

Evaluation of Wheat Germ for Nutraceutical Properties
af: Sheena N.
Udgivet: (2005)

Development and Quality Evaluation of Coconut Jam
af: Aparna Menon A.
Udgivet: (2014)

Preparation of Flavour Extract from Shrimp Waste and its Application in Foods
af: Sandeepkumar K.
Udgivet: (2007)

Preparation of Smoked Product from Threadfin Bream and its Storage Study
af: Sajeev M.
Udgivet: (2006)

Utlization of Filleted Waste of Indian Goat Fish for the Preparation of Fish Cutlet
af: Eldose A.M
Udgivet: (2006)

Characterization and quality assessment of newly prepared custard apple ice cream
af: Sajeesh K.
Udgivet: (2016)

Utlization of Fish Processing Fish Waste for the Preparation of Hydrolysate for Agricutural Use
af: Nihal Ahmedunni
Udgivet: (2007)

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

Method of Preparation of Curd and Acidophilus Milk from the Combination of Oats and Cow Milk
af: Jinesh P.
Udgivet: (2007)

Preparation and Storage Characteristics of Surimi and Surimi Based Products from Threadfin Bream
af: Shoma Francis P.
Udgivet: (2004)

Preparation of Ready to Eat Fish Products From Minced Meat of Pink Perch
af: Varun.C
Udgivet: (2007)

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