DECONTAMINATION EFFECT OF TURMERIC (CURCUMA LONGA) ON CHICKEN MEAT

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dc.contributor.authorPriya, S
dc.contributor.authorMangala Gowri, A
dc.contributor.authorGnanalakshmi, KS
dc.contributor.authorSujatha, G
dc.contributor.authorTANUVAS
dc.date.accessioned2019-10-11T07:29:57Z
dc.date.available2019-10-11T07:29:57Z
dc.date.issued2016
dc.descriptionTNV_TH_2016_MTM14007en_US
dc.description.abstractIn the present study, herbs such as Ocimum sanctum, Withania somnifera, Myristica fragrans, Phyllanthus amarus and Kappaphycus spp. with established traditional values and potential health benefits including antistress, antioxidant, anti-inflammatory, anticancer, antispasmodic, analgesic and antipyretic properties Were selected for cellular protective potential analysis. Cellular proliferative potential of the above culinary herbs were established in goat bone marrow mesenchymal stem cells that mimic the in vivo mammalian system closer than the existing testing platform.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810130727
dc.keywordsFunctional food, culinaify herbs, stem cells, proliferation, antioxidant, safety, herbal fortification, human, pet foods.en_US
dc.language.isoenen_US
dc.pages1-4en_US
dc.publisherTANUVASen_US
dc.subFood Technologyen_US
dc.subjectVeterinary Scienceen_US
dc.themeFood Technologyen_US
dc.these.typeM.V.Sc.en_US
dc.titleDECONTAMINATION EFFECT OF TURMERIC (CURCUMA LONGA) ON CHICKEN MEATen_US
dc.typeThesisen_US
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