Informacja

Drogi użytkowniku, aplikacja do prawidłowego działania wymaga obsługi JavaScript. Proszę włącz obsługę JavaScript w Twojej przeglądarce.

Wyszukujesz frazę "spices" wg kryterium: Temat


Tytuł:
Exploring economic opportunities in some selected spices enterprise in ondo state Nigeria
Autorzy:
Tanimonure, Victoria Adeyemi
Raphael, Yewande Mayowa
Fayemi, Oreoluwa Grace
Tematy:
Spices, profitability, enterprise, constraints
Pokaż więcej
Data publikacji:
2020-04-02
Powiązania:
https://bibliotekanauki.pl/articles/1902575.pdf  Link otwiera się w nowym oknie
Źródło:
Journal of Agribusiness and Rural Development; 2020, 55, 1; 85-92
1899-5241
Pojawia się w:
Journal of Agribusiness and Rural Development
Opis:
This study explored the current economic issues and isolated constraints involved in the spice business in Ondo State, Nigeria. A quantitative research approach was used to elicit information from 60 randomly selected respondents through an individual interview schedule with the aid of a well-structured questionnaire. Data collected was explored using descriptive statistics, and budgetary and multiple regression analyses. The results showed that most (57%) respondents were male, and 87% were married with a mean household size of 7. Most (77%) had at least a primary education, and all of them were members of an association with the majority (78%) engaged in cooperative marketing of spices. Also, of the four selected spices, Aframomum melegueta, Piper guineese, Monodora myristica, Sylopia acthipea, only Aframomum melegueta was cultivated, others were gathered from the wild. The prominent constraints identified were the inability to propagate Piper guineese, Monodora myristica, and Sylopia acthipea; the lack of technology to harvest and dry Sylopia acthipea to meet the standard of the buyers; and the lack of access to high-value markets. The rate of return on investment was 0.98, and the factors that determine the profitability of the spice business included the level of education, household size, labor and value addition. Research efforts should be focused on the propagation of P. guineese, M. myristica, S. acthipea, the technology for drying and harvesting of S. acthipea, and capacity building on value addition to increase business profitability.
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Indebtedness among farmers in Haryana state, India
Zadłużenie wśród rolników w stanie Hariana w Indiach
Autorzy:
Jakhar, B.
Kait, R.
Tematy:
spices
area
production
productivity
compound growth rate
Pokaż więcej
Data publikacji:
2021
Powiązania:
https://bibliotekanauki.pl/articles/2048609.pdf  Link otwiera się w nowym oknie
Źródło:
Economic and Regional Studies; 2021, 14, 3; 346-357
2083-3725
2451-182X
Pojawia się w:
Economic and Regional Studies
Opis:
Subject and purpose of work: The study aims to evaluate the growth performance of spice crops in Haryana state of India. Materials and methods: The study is based on secondary data obtained over the period of 17 years i.e., from 2001-2002 to 2017-2018. Four spice crop – ginger, turmeric, garlic and fenugreek were selected from rabi and kharif season on the basis of the largest area sown. In order to analyze the data descriptive statistics (mean and C.V.) and CGR (compound growth rate) were employed. Results: The study revealed a significant positive growth rate of 2.20%, 4.50% and 2.20% in the area, production and productivity of ginger in the district of Panchkula, respectively. In the district of Yamunanagar, a growth rate 13.80% and 10.20% was found in the area and production of turmeric. However, a negative productivity growth rate of -3.20% was also revealed. A positive growth rate 1.50%, 3.30% and 0.17% was found in the area, production and productivity of garlic in Karnal district. In the district of Yamunanagar, a growth rate for fenugreek of 7.30% and 7.60% and 13.90% in the area, production and productivity was found. The state of Haryana recorded a significant growth of 1.7%, 2.8% and 1.1% per annum in the area, production and productivity of spice crops respectively. Conclusions: The study revealed a positive growth rate across all the selected spice crops, indicating improving prospects of spice crops in Haryana state.
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Radiation decontamination of herbs and spices
Autorzy:
Chmielewski, A.
Migdał, W.
Tematy:
herbs
spices
radiation decontamination
bioactive agents
Pokaż więcej
Data publikacji:
2005
Powiązania:
https://bibliotekanauki.pl/articles/148670.pdf  Link otwiera się w nowym oknie
Źródło:
Nukleonika; 2005, 50, 4; 179-184
0029-5922
1508-5791
Pojawia się w:
Nukleonika
Opis:
A review regarding application of radiation for decontamination of herbs and spices is presented. General principles of the process and the results of the research on biologically active components are discussed. The report regarding the development in this field in selected countries and regions is included.
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Determinants of Consumers’ Preferences for the Sources of Spices in Gauteng Province, South Africa
Autorzy:
Mphafi, Kananelo
Oyekale, Abayomi Samuel
Ndou, Portia
Tematy:
consumers
spices
preference
multinomial logit model
Pokaż więcej
Data publikacji:
2023
Powiązania:
https://bibliotekanauki.pl/articles/56911909.pdf  Link otwiera się w nowym oknie
Źródło:
Journal of Agribusiness and Rural Development; 2023, 69, 3; 243-252
1899-5241
Pojawia się w:
Journal of Agribusiness and Rural Development
Opis:
Spices are condiments for adding flavors to food and are traditionally utilized for some medicinal purposes. Their therapeutic, aromatic, and culinary characteristics have been widely explored by cosmetic, pharmaceutical, and food industries. However, very little is known about the factors that influence consumers’ choice of spices based on their origins. Therefore, this study analyzed the determinants of consumers’ preferences for the sources of spices in Gauteng province. Data was collected from 385 respondents using a structured questionnaire. Multinomial logit regression was employed for data analysis. The results of the study indicated that preferences for local and imported spices were significantly influenced (p < 0.05) by socio-economic factors such as marital status, household size, and gender. In addition, products’ attributes such as attractiveness, packaging, and availability in the market also significantly influenced (p < 0.05) preference for local and imported spices. Based on these findings, it was recommended that promotion of spices’ marketability must consider some important attributes along with consumers’ socio-economic characteristics.
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Machines and Horticultural Implements for the Cultivation of Small-Scale Herbs and Spices
Autorzy:
Niemiec, W.
Trzepieciński, T.
Tematy:
cultivation
harvesting
herbal plant
herbs
spices
willow
Pokaż więcej
Data publikacji:
2018
Powiązania:
https://bibliotekanauki.pl/articles/124687.pdf  Link otwiera się w nowym oknie
Źródło:
Journal of Ecological Engineering; 2018, 19, 5; 225-233
2299-8993
Pojawia się w:
Journal of Ecological Engineering
Opis:
Herbal plants and spices, due to their aromatic and medicinal properties, are widely used in pharmacy, cooking, cosmetology and agriculture. The increase in the number of willow plantations for energy crops has enhanced the interest of the salicylic glycosides contained in the willow bark which shows multidirectional pharmacological activity. The small-scale production of herbs and spices requires the application of agricultural machines and horticultural implements adjusted to the area cultivated. In this paper, the comprehensive characteristics of the medicinal properties of willow are presented. Newly developed machines used for the mechanisation of the establishment and cultivation of herbs and spices are also described. The machines presented are a part of the technology developed at the Rzeszow University of Technology which can also be used for the mechanisation of biomass production. In order to improve the physicochemical properties of the soil and increase the amount and quality of yield, natural organic fertilisers can be used. Therefore, the paper presents the correct method of storing manure and a device for the application of solid and liquid fertilizers to the soil as well as a device for monitoring the state of the soil-water environment.
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Zmiany zawartości związków fenolowych w wybranych roślinach przyprawowych pod wpływem procesu mrożenia
Changes of the phenolic compounds content in chosen spice plants under the freezing process influence
Autorzy:
Piekut, J.
Dec, D.
Zyskowska, A.
Tematy:
polifenole
zioła
przyprawy
mrożenie
polyphenols
herbs
spices
freezing
Pokaż więcej
Data publikacji:
2016
Powiązania:
https://bibliotekanauki.pl/articles/228375.pdf  Link otwiera się w nowym oknie
Źródło:
Postępy Techniki Przetwórstwa Spożywczego; 2016, 1; 32-35
0867-793X
2719-3691
Pojawia się w:
Postępy Techniki Przetwórstwa Spożywczego
Opis:
Celem artykułu jest określenie wpływu procesu mrożenia na zawartość związków fenolowych w wybranych roślinach przyprawowych. Materiał do badań stanowiły rośliny przyprawowe dostępne w handlu. Przebadano 12 ziół: melisa, bazylia, mięta, pietruszka, lubczyk, oregano, trybula, szczypior, szałwia, estragon, koper, tymianek. Oznaczenia zawartości polifenoli badano w przyprawach świeżych oraz mrożonych. Badania, które zostały przeprowadzone mogą stanowić pomoc w projektowaniu procesu technologicznego w zakresie mrożenia roślin zielarskich i przyprawowych.
The aim of this paper was to determinate the freezing process influence on the content of phenolic compounds in selected spice plants. In the study were used spice plants available in retail. There were tested 12 kinds of herbs: lemon balm, basil, mint, parsley, lovage, oregano, chervil, chive, salvia, tarragon, dill and thyme. The content of polyphenols was determined in fresh and frozen spices. Studies that have been conducted can provide assistance in the design in the process of freezing herb and spices plants.
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Genetic variation of safflower (Carthamus tinctorius L.) and related species revealed by ISSR analysis
Autorzy:
Bagmohammadi, Hamed
Pahlevani, Mohammadhadi
Ahmadikhah, Asadollah
Razavi, Seyed Esmaeil
Tematy:
Genetic diversity
ISSR markers
relationships
safflower
wild spices
Pokaż więcej
Data publikacji:
2012-08-20
Powiązania:
https://bibliotekanauki.pl/articles/2199709.pdf  Link otwiera się w nowym oknie
Źródło:
Plant Breeding and Seed Science; 2012, 66; 139-150
1429-3862
2083-599X
Pojawia się w:
Plant Breeding and Seed Science
Opis:
Genetic diversity of eight genotypes of Carthamus tinctorius L., two populations of C. oxyacanthus, and one population of C. lanatus was investigated using inter-simple sequence repeat (ISSR) markers. All samples were uniquely distinguished by 10 ISSR primers with 144 bands which generated 100% polymorphism. Furthermore, the ISSR markers could separate three safflower species properly, that highlights the effectiveness of this marker system for phylogenetic studies. The most and least informative primers were ISSR9 (PIC=0.367) and ISSR2 (PIC=0.254), and some primers were more efficient in detecting polymorphism in one species than for the others. Unweighed pairgroup method with arithmetical averages (UPGMA) cluster analysis enabled construction of a dendrogram  for estimating genetic distances among different populations. The result of cluster analysis suggested that cultivated and wild populations of C. oxyacanthus had close relationship with each other and far relationship with C. lanatus. The extreme genetic dissimilarity was observed between genotypes of C. tinctorius and C. lanatus populations. Based on the results, C. oxyacanthus could introduce favorable genes to cultivated safflower via inter-specific hybridization in breeding programs. Nei’s gene diversity index, Shannon’s index and percent of polymorphic loci showed that Isfahan ecotype of C. oxyacanthus had the highest variation at DNA level in relation to populations of other species. The ISSRs developed in this research along with those recently studied by other researchers will contribute to construct genetic map with a density sufficient for safflower molecular breeding.
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Genetic variation of safflower (Carthamus tinctorius L.) and related species revealed by ISSR analysis
Autorzy:
Bagmohammadi, Hamed
Pahlevani, Mohammadhadi
Ahmadikhah, Asadollah
Razavi, Seyed Esmaeil
Tematy:
Genetic diversity
ISSR markers
relationships
safflower
wild spices
Pokaż więcej
Data publikacji:
2012
Powiązania:
https://bibliotekanauki.pl/articles/55928319.pdf  Link otwiera się w nowym oknie
Źródło:
Plant Breeding and Seed Science; 2012, 66; 139-150
1429-3862
2083-599X
Pojawia się w:
Plant Breeding and Seed Science
Opis:
Genetic diversity of eight genotypes of Carthamus tinctorius L., two populations of C. oxyacanthus, and one population of C. lanatus was investigated using inter-simple sequence repeat (ISSR) markers. All samples were uniquely distinguished by 10 ISSR primers with 144 bands which generated 100% polymorphism. Furthermore, the ISSR markers could separate three safflower species properly, that highlights the effectiveness of this marker system for phylogenetic studies. The most and least informative primers were ISSR9 (PIC=0.367) and ISSR2 (PIC=0.254), and some primers were more efficient in detecting polymorphism in one species than for the others. Unweighed pairgroup method with arithmetical averages (UPGMA) cluster analysis enabled construction of a dendrogram  for estimating genetic distances among different populations. The result of cluster analysis suggested that cultivated and wild populations of C. oxyacanthus had close relationship with each other and far relationship with C. lanatus. The extreme genetic dissimilarity was observed between genotypes of C. tinctorius and C. lanatus populations. Based on the results, C. oxyacanthus could introduce favorable genes to cultivated safflower via inter-specific hybridization in breeding programs. Nei’s gene diversity index, Shannon’s index and percent of polymorphic loci showed that Isfahan ecotype of C. oxyacanthus had the highest variation at DNA level in relation to populations of other species. The ISSRs developed in this research along with those recently studied by other researchers will contribute to construct genetic map with a density sufficient for safflower molecular breeding.
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Antibacterial and antifungal effects of acetone extracts from fifty spice and herb plants
Autorzy:
Demirkol, Gurkan
Erturk, Omer
Tematy:
antimicrobial
antibacterial
antifungal
spices
działanie przeciwdrobnoustrojowe
przeciwbakteryjne
przeciwgrzybicze
przyprawy
Pokaż więcej
Data publikacji:
2019
Powiązania:
https://bibliotekanauki.pl/articles/2048741.pdf  Link otwiera się w nowym oknie
Źródło:
Herba Polonica; 2019, 65, 3; 32-38
0018-0599
Pojawia się w:
Herba Polonica
Opis:
Introduction: Chemical industry is obligatory to improve new chemically effective components. Spices are potential new antimicrobials. Objective: The present study was designed to evaluate the antibacterial and antifungal activity of fifty aromatic spices and medicinal herbs obtained from Turkey. Material and methods: In vitro antibacterial activities of a total of fifty acetone extracts from aromatic spices and medicinal herbs were studied by disc diffusion and agar diffusion method. The extracts were tested against three Gram-positive bacteria (Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus), four Gram-negative bacteria (Proteus vulgaris, Escherichia coli, Pseudomonas aeruginosa, Salmonella typhimurium) and two fungi (Aspergillus niger, Candida albicans). Results: The highest antimicrobial activity was observed in the extract of Alpinia officinarum against Salmonella typhimurium and Cassia angustifolia against Bacillus cereus. Many of the extracts showed minimum inhibition concentration at even lowest dose. Conclusion: The obtained results showed that aromatic spices and medicinal herbs may be used as natural antimicrobials against diseases.
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
"Zapraw je korzeniem". Analiza historycznojęzykowa wybranych nazw przypraw korzennych z "Compendium ferculorum" Stanisława Czernieckiego
Autorzy:
Pasternak, Simone
Tematy:
Compendium ferculorum
Stanisław Czerniecki
cookbook
root spices
historical- linguistic analysis
Pokaż więcej
Data publikacji:
2022-12-20
Powiązania:
https://bibliotekanauki.pl/articles/29520160.pdf  Link otwiera się w nowym oknie
Źródło:
Świat i Słowo; 2022, 39, 2; 317-337
1731-3317
Pojawia się w:
Świat i Słowo
Opis:
Spice them up with a root spice. An historical-linguistic analysis of selected root spices names from Compendium ferculorum by Stanisław Czerniecki The article is focused on the names of selected root spices taken from the oldest Polish cookbook, which is Compendium ferculorum by Stanisław Czerniecki. The paper briefly describes the importance of roots spices in Polish cuisine in the Baroque era, how the name of root spices was understood by the author of the cookbook and which products he included in this group. In the following part, four names of root spices were extracted: goździki, gałka muszkatołowa, kwiat muszkatołowy and migdał (cloves, nutmeg, nutmeg flower and almond), and then described on the basis of information contained in the Compendium ferculorum. This is followed by a historical and linguistic analysis including considerations of the etymology of the lexemes mentioned. The work ends with a part in which, on the basis of historical language dictionaries and dictionaries of the Polish language, linguistic changes (phonetic, semantic and word-formation) occurring over the centuries within the lexemes mentioned above are traced.
Dostawca treści:
Biblioteka Nauki
Artykuł

Ta witryna wykorzystuje pliki cookies do przechowywania informacji na Twoim komputerze. Pliki cookies stosujemy w celu świadczenia usług na najwyższym poziomie, w tym w sposób dostosowany do indywidualnych potrzeb. Korzystanie z witryny bez zmiany ustawień dotyczących cookies oznacza, że będą one zamieszczane w Twoim komputerze. W każdym momencie możesz dokonać zmiany ustawień dotyczących cookies