The Experts below are selected from a list of 3774 Experts worldwide ranked by ideXlab platform
Hayam M. Abbas - One of the best experts on this subject based on the ideXlab platform.
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PROPERTIES OF FUNCTIONAL SOFT CHEESE FORTIFIED WITH Ginger Extract.
Journal of Food and Dairy Sciences, 2010Co-Authors: M. Abd El-aziz, Faten L. Seleet, Sahar H. S. Mohamed, Hayam M. AbbasAbstract:UF soft cheese fortified with Ginger Extract as a functional dairy food was evaluated. Buffalo's milk retentate was divided into three equal portions. Five and 10 gm fresh Ginger rhizome was Extracted and added separately to 100 gm milk retentate. The latter batch had no Ginger Extract as a control. All groups were salted with 4 % NaCl/water phase. The resultant cheese samples were divided into 2 parts; one was separately pickled in salted permeate (4%), while the other was kept without pickling. All cheese samples were stored at 5±2°C for 6 weeks. The results revealed that, cheese pickling increased the proteolysis and acid value, while decreased pH and total volatile fatty acids (T.V.F.A.). Fortification with Ginger Extract enhanced cheese proteolysis and (T.V.F.A.), while reduced pH value and peroxide values (P.V.) of cheese samples. In general, un-pickled soft cheese was more springiness, firmer, darker and more yellowish compared with pickled cheese samples. Fortification with Ginger Extract caused an increase in cohesiveness, whiteness and yellowish colour degree and decrease in firmness of both pickled and un-pickled soft cheese. Ginger Extract-fortified cheese enhance the growth of L. lactis ssp. lactis and L. lactis ssp. cremoris, which more pronounced in pickled samples. Mould and Yeast were detected only in control cheese samples after 2 weeks. Ginger Extract fortified cheese gained the highest scores for flavour, texture and overall acceptability in both pickled and un-pickled cheese samples, which became more acceptable over storage.
Wang Chun-hua - One of the best experts on this subject based on the ideXlab platform.
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Protective effects of Ginger Extract on immune functin of X-ray irradiated mice
Chinese Journal of Public Health, 2006Co-Authors: Wang Chun-huaAbstract:Objective To study protective effects of Ginger Extract on immune function of X-ray irradiated mice.Methods Mice were divided into 5 groups:treat,control and experimental groups [Ginger Extract of 9.3,4.7,2.3?ml/(kg·bw)].Irradiation dose of X-ray was 2.0?Gy each time,interval 24?h,sum to two times.The mice were killed on the 48?h after the last time irradiation.The indexs of spleen,function of lymphocyte translation,IgG were observed.Results Middle-,low-dose Ginger Extract groups had protective effect obviously on the damage of lymphocyte activity of X-ary irradiatiion.Conclusion Ginger Extract have protective effects on immume function of irradiated mice.
Ce Shi - One of the best experts on this subject based on the ideXlab platform.
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effect of Ginger Extract and vinegar on atp metabolites imp related enzyme activity reducing sugars and phosphorylated sugars in silver carp during postslaughter storage
International Journal of Food Science and Technology, 2017Co-Authors: Ce Shi, Jianyun Cui, Na Qin, Yongkang Luo, Hang WangAbstract:Summary This study aimed to investigate the utilisation of Ginger Extract and vinegar for retarding decomposition of inosine monophosphate (IMP), and IMP-related enzyme activity (the activity of acid phosphatase (ACP) and alkaline phosphatase (ALP)) in salted silver carp (Hypophthalmichthys molitrix) during early postslaughter and chilled storage. We also quantified the decomposition pathway of ATP-related compounds, the reducing and phosphorylated sugar, and free amino acids (FAAs) in samples. Rapid glycolysis in control occurred during postmortem storage. Vinegar and Ginger Extract inhibited the activity of ACP and ALP, thereby inhibiting the decomposition of IMP and the increase in hypoxanthine (Hx). IMP concentrations in treated sample were significantly higher than those of the control. Moreover, vinegar and Ginger Extract promoted the increase in FAAs. Therefore, vinegar and Ginger Extract could inhibit ACP and ALP activities and contributed to the accumulation of IMP and FAAs in silver carp during chilled storage.
James Varani - One of the best experts on this subject based on the ideXlab platform.
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Curcumin and Ginger Extract Improves Abrasion Wound Healing in Damaged Skin
The FASEB Journal, 2009Co-Authors: Roscoe L. Warner, Narasimharao Bhagavathula, Marissa Dasilva, Shannon D. Mcclintock, Adam G. Barron, Muhammad Aslam, Kent J. Johnson, James VaraniAbstract:Topical treatment of hairless rats with curcumin and a Ginger Extract led to increased collagen production and decreased expression of MMP-9 in treated skin. Rats were pre-treated topically (21 day...
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A combination of curcumin and Ginger Extract improves abrasion wound healing in corticosteroid-impaired hairless rat skin.
Wound repair and regeneration : official publication of the Wound Healing Society [and] the European Tissue Repair Society, 2009Co-Authors: Narasimharao Bhagavathula, Roscoe L. Warner, Marissa Dasilva, Shannon D. Mcclintock, Adam G. Barron, Muhammad Aslam, Kent J. Johnson, James VaraniAbstract:Hairless rats were topically treated with a combination of 10% curcumin and 3% Ginger Extract (or with each agent alone) for a 21-day period. Following this, the rats were treated topically with Temovate (corticosteroid) for an additional 15 days. At the end of the treatment period, superficial abrasion wounds were induced in the treated skin. Abrasion wounds healed more slowly in the skin of Temovate-treated rats than in skin of control animals. Healing was more rapid in skin of rats that had been pretreated with either curcumin or Ginger Extract alone or with the combination of curcumin-Ginger Extract (along with Temovate) than in the skin of rats treated with Temovate and vehicle alone. Skin samples were obtained at the time of wound closure. Collagen production was increased and matrix metalloproteinase-9 production was decreased in the recently healed skin from rats treated with the botanical preparation relative to rats treated with Temovate plus vehicle. In none of the rats was there any indication of skin irritation during the treatment phase or during wounding and repair. Taken together, these data suggest that a combination of curcumin and Ginger Extract might provide a novel approach to improving structure and function in skin and, concomitantly, reducing formation of nonhealing wounds in "at-risk" skin.
M. Abd El-aziz - One of the best experts on this subject based on the ideXlab platform.
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PROPERTIES OF FUNCTIONAL SOFT CHEESE FORTIFIED WITH Ginger Extract.
Journal of Food and Dairy Sciences, 2010Co-Authors: M. Abd El-aziz, Faten L. Seleet, Sahar H. S. Mohamed, Hayam M. AbbasAbstract:UF soft cheese fortified with Ginger Extract as a functional dairy food was evaluated. Buffalo's milk retentate was divided into three equal portions. Five and 10 gm fresh Ginger rhizome was Extracted and added separately to 100 gm milk retentate. The latter batch had no Ginger Extract as a control. All groups were salted with 4 % NaCl/water phase. The resultant cheese samples were divided into 2 parts; one was separately pickled in salted permeate (4%), while the other was kept without pickling. All cheese samples were stored at 5±2°C for 6 weeks. The results revealed that, cheese pickling increased the proteolysis and acid value, while decreased pH and total volatile fatty acids (T.V.F.A.). Fortification with Ginger Extract enhanced cheese proteolysis and (T.V.F.A.), while reduced pH value and peroxide values (P.V.) of cheese samples. In general, un-pickled soft cheese was more springiness, firmer, darker and more yellowish compared with pickled cheese samples. Fortification with Ginger Extract caused an increase in cohesiveness, whiteness and yellowish colour degree and decrease in firmness of both pickled and un-pickled soft cheese. Ginger Extract-fortified cheese enhance the growth of L. lactis ssp. lactis and L. lactis ssp. cremoris, which more pronounced in pickled samples. Mould and Yeast were detected only in control cheese samples after 2 weeks. Ginger Extract fortified cheese gained the highest scores for flavour, texture and overall acceptability in both pickled and un-pickled cheese samples, which became more acceptable over storage.