In this study, the essential oil of white turmeric rhizomes (collected from Dien Bien province) was extracted and evaluated for its chemical composition and antibacterial potential against E. coli and S. aureus. The raw material was 82.48% in moisture and was steam distilled within 3 days from collection at a 0.4 kg L-1 ratio of raw material/equipment volume for 180 minutes. Under these conditions, the essential oil accounted for about 0.3% of the raw material.
Nội dung trích xuất từ tài liệu:
Chemical compositions and food preservation ability of white turmeric rhizomes essential oil
Chemical compositions and food preservation ability of white turmeric rhizomes essential oil
Số trang: 12
Loại file: pdf
Dung lượng: 1.05 MB
Lượt xem: 8
Lượt tải: 0
Thông tin tài liệu:
Tìm kiếm theo từ khóa liên quan:
Chemical composition Essential oil Food preservation White turmeric rhizome White turmeric rhizomes essential oilTài liệu có liên quan:
-
ASSESSING STATE AID FOR FILMS AND OTHER AUDIOVISUAL WORKS – UNIC POSITION
5 trang 152 0 0 -
DICKIE'S INSTITUTIONAL THEORY AND THE 'OPENNESS' OF THE CONCEPT OF ART
8 trang 124 0 0 -
26 trang 87 0 0
-
18 trang 63 0 0
-
VISHWA VILLA READY-MADE BUNGALOWS AT DSK VISHWA
4 trang 54 0 0 -
WHAT GOOD IS TWITTER? THE VALUE OF SOCIAL MEDIA TO PUBLIC SERVICE JOURNALISM
40 trang 51 0 0 -
Neolignans and flavonol glycosides from the leaves of Viburnum lutescens blume
8 trang 47 0 0 -
Standard specification for ferrosilicon
5 trang 47 0 0 -
Evaluation of microplastics in sewage sludge from industrial wastewater treatment activitie
12 trang 47 0 0 -
7 trang 46 0 0
