The Pharma Innovation最新文献_第5页

Growth biometry of Farm grown teak (Tectona grandis Linn. F) in high rainfall zone of Tamil Nadu 农场种植柚木的生长生物学特征。F)在泰米尔纳德邦的高降雨区

The Pharma Innovation Pub Date : 2023-08-01 DOI: 10.22271/tpi.2023.v12.i8si.22119

R. A. Rajah, S. Radhakrishnan, A. Balasubramanian, J. Balamurugan, R. Ravi, Cn Hariprasath, S. Krishnan, Navaneetha Krishnan

{"title":"Growth biometry of Farm grown teak (Tectona grandis Linn. F) in high rainfall zone of Tamil Nadu","authors":"R. A. Rajah, S. Radhakrishnan, A. Balasubramanian, J. Balamurugan, R. Ravi, Cn Hariprasath, S. Krishnan, Navaneetha Krishnan","doi":"10.22271/tpi.2023.v12.i8si.22119","DOIUrl":"https://doi.org/10.22271/tpi.2023.v12.i8si.22119","url":null,"abstract":"Teak is an extremely popular timber species regarded as a paragon among timber due to its natural durability, stability and other wood properties. The growth biometry of farm grown teak is a critical aspect of understanding and is crucial for optimizing the cultivation of this valuable hardwood tree under farm settings. The present investigation was carried out in 6 revenue blocks in four age classes under High Rainfall Agro climatic zone in Kanyakumari district of Tamil Nadu to determine the growth and correlate the age with growth biometry of farm grown teak. The boundary plantations of 15-20 years age class, has the maximum DBH (0.285 m), height (11.35 m) and volume (0.760 m 3 ). Positive correlation was observed between diameter at breast height (dbh) (k=0.985, p <0.05), total height (k=0.999, p <0.01), total volume (k=0.922, p <0.05) with the age of the plantations. High Rainfall zone is more suitable for cultivation of teak in farm land conditions owing to the favourable climatic conditions coupled with management practices followed in tree cultivation.","PeriodicalId":22936,"journal":{"name":"The Pharma Innovation","volume":"32 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73219222","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Exploring the versatile potential of garden cress seeds: Therapeutic applications and industrial utilization: A comprehensive review 探索园菜种子的多功能潜力:治疗应用和工业利用:综合综述

The Pharma Innovation Pub Date : 2023-08-01 DOI: 10.22271/tpi.2023.v12.i9b.22647

Kanika Bhatia, Aparajita Bhasin

引用次数: 0

Occurrence of urinary tract infection in different breed, gender and age of dogs in and around Bangalore 班加罗尔及周边地区不同品种、性别和年龄犬的尿路感染发生率

The Pharma Innovation Pub Date : 2023-07-01 DOI: 10.22271/tpi.2023.v12.i7si.21413

Anaswara Thomas, Anilkumar Mc, S. Ruban, Sharada R, BP Shankar, Patel Suresh Revanna

引用次数: 0

Structural chemistry and stability of anthocyanins 花青素的结构化学和稳定性

The Pharma Innovation Pub Date : 2023-07-01 DOI: 10.22271/tpi.2023.v12.i7p.21416

Dhruviya Verma, Neha Sharma, Umang Malhotra

{"title":"Structural chemistry and stability of anthocyanins","authors":"Dhruviya Verma, Neha Sharma, Umang Malhotra","doi":"10.22271/tpi.2023.v12.i7p.21416","DOIUrl":"https://doi.org/10.22271/tpi.2023.v12.i7p.21416","url":null,"abstract":"Anthocyanins, which are natural pigments, are accountable for the deep blue, red, and purple hues of many fruits and vegetables. These pigments, which are a part of the flavonoid family, have garnered significant attention due to their potential health benefits such as antioxidant, anti-inflammatory, and anticancer properties. The biological activity and bioavailability of anthocyanins are determined by their chemical structure and stability. Anthocyanins are composed of a flavylium cation and have various substituents such as sugar and acyl groups that can impact their stability and reactivity. At low pH levels, anthocyanins are in their flavylium form and exhibit vivid colouration, but at higher pH levels, they undergo structural changes into quinoidal bases that are less stable and less colourful. The stability of anthocyanins can be influenced by several factors such as light, temperature, pH, and the existence of metal ions. Exposure to light and high temperatures may lead to anthocyanin degradation, whereas metal ions can create complexes that hinder their stability and bioavailability. Heating, drying, and extraction procedures can all have an impact on anthocyanin stability. In order to create successful preservation and processing methods for foods and supplements high in anthocyanins, comprehending their chemical structure and stability is crucial. With this objective in mind, the purpose of this review paper is to furnish a comprehensive outline of current knowledge regarding anthocyanin's structural chemistry and chemical stability. Significant factors that influence the stability and reactivity of anthocyanins will also be emphasized.","PeriodicalId":22936,"journal":{"name":"The Pharma Innovation","volume":"197 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76953146","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Recent advances in the pasta making 意大利面制作的最新进展

The Pharma Innovation Pub Date : 2023-07-01 DOI: 10.22271/tpi.2023.v12.i7ae.21743

Pahulpreet Kaur

{"title":"Recent advances in the pasta making","authors":"Pahulpreet Kaur","doi":"10.22271/tpi.2023.v12.i7ae.21743","DOIUrl":"https://doi.org/10.22271/tpi.2023.v12.i7ae.21743","url":null,"abstract":"Pasta production has recently undergone a revolution because of the introduction of cutting-edge methods, materials, and equipment that have greatly increased the productivity, consistency, and variety of pasta manufacturing. This study examines the main developments in pasta production, such as automated pasta machines, novel ingredients, and enhanced drying techniques. By automating operations like dough mixing, extrusion, and moulding, automated machines have shortened the manufacturing process, maintained uniform quality and boosted productivity. To improve the nutritional value of pasta by boosting fibre content and providing a wider choice of options for health-conscious consumers, ingredient innovation has concentrated on adding other grains, such as quinoa and spelt. The texture of pasta products has also improved, cooking times have been shortened, and their shelf lives have been extended thanks to developments in drying methods like vacuum drying and freeze drying, which also maintain the original flavours and qualities of the pasta. Recent improvements in pasta production have helped producers by boosting efficiency and satisfying customer demand, but they have also given consumers more options for enjoying this adored gastronomic treat. Overall, these developments open the door to a future where pasta production will be more efficient, higher-quality, and more varied.","PeriodicalId":22936,"journal":{"name":"The Pharma Innovation","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82320170","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Green synthesis of silver nanoparticles using Moringa oleifera leaf extract, Tamarindus indica fruit extract and assessment of antibacterial activity against Staphylococcus aureus 利用辣木叶提取物、柽柳果实提取物合成绿色纳米银并评价其对金黄色葡萄球菌的抗菌活性

The Pharma Innovation Pub Date : 2023-07-01 DOI: 10.22271/tpi.2023.v12.i7sj.21458

A. Shirisha, A. V. Kumar, Laxman Chattlod, M. S. Kumar, Raghupathi ., N. Krishnaiah

引用次数: 0

Recent advances in the ice cream making 冰淇淋制作的最新进展

The Pharma Innovation Pub Date : 2023-07-01 DOI: 10.22271/tpi.2023.v12.i7sh.21382

Savvy Sharma

{"title":"Recent advances in the ice cream making","authors":"Savvy Sharma","doi":"10.22271/tpi.2023.v12.i7sh.21382","DOIUrl":"https://doi.org/10.22271/tpi.2023.v12.i7sh.21382","url":null,"abstract":"Food industry and researchers have to engage in the production of novel and beneficial ice cream because of a rising interest in foods that enhance human nutrition and health. Now-a-days people are more interested in the nutrient-rich foods along with enhancing flavors. Consumers of all ages prefer ice cream as an appealing dairy product. An enriched dairy product that has been frozen before serving is called ice cream. It is an interconnected system of both solid and liquid microcrystals. Since ice cream is the most popular frozen product, it has a significant chance of benefiting individuals in altering their diets by modifying the nutritional properties of ice cream. Additionally, it provides necessary and helpful components along with pleasing flavor and taste. However, the sensory properties and storage stability must not be compromised by the reduced amount or omission of typical ice cream ingredients. Each ingredient plays an important role in the formulation of an ideal ice cream. At present, a large number of flavored and innovative ice creams are available in the market. Various new studies have resulted in the positive impact of ice cream incorporated with nutritive components. Thus, the current review focuses on the recent advances taken place in the making of ice cream along with the modification in nutrients for nutraceutical applications.","PeriodicalId":22936,"journal":{"name":"The Pharma Innovation","volume":"17 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89507707","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Development of butterfly pea powder incorporated cookies and their physicochemical properties 蝴蝶豌豆粉的开发融入了饼干及其理化性质

The Pharma Innovation Pub Date : 2023-06-01 DOI: 10.22271/tpi.2023.v12.i6a.20742

P. Tejaswi, D. S. S. Devi, Mounika Pingula

引用次数: 0

Parental polymorphism survey using rice microsatellite markers between VGD 1 and ADT 55 for marker-assisted backcross breeding program 水稻微卫星标记VGD 1与ADT 55亲本多态性的标记辅助回交研究

The Pharma Innovation Pub Date : 2023-06-01 DOI: 10.22271/tpi.2023.v12.i6al.20850

Sairachana R, Suji Kk, G. M., R. M, Gopalakrishnan C, R. J

引用次数: 1

Phytochemical and UV spectrum Analysis of Azadirachta indica, Calotropis gigantea, and Ricinus communis 印楝、大菱角和蓖麻的植物化学和紫外光谱分析

The Pharma Innovation Pub Date : 2023-06-01 DOI: 10.22271/tpi.2023.v12.i6ac.20771

S. M., Malakondaiah P

引用次数: 0