The Medicinal value jelly

Shodashe K.c.

Authors

Shodashe K.c. Ms

Keywords:

pectin, medicinal benefits, cancer, diabetes, jelly

Abstract

MV Naga Chaitanya, D Sailaja, MR Dinesh, C. Vasugi, DC Lakshmana Reddy & C. Aswath, Microsatellite-based DNA fingerprinting.

[2] Tkebe K, Moriik, Matsuda K, Hazeyama.T, Reproducibility and accuracy in measuring masticatory performance research and practice.

[3] Eshraghi S, Seifollaha F, Antibacterial effects of royal jelly on different strains of bacteria. Iranian journal of public health.2003; 24 (4):249-52.

[4] Sesta G, Persano Oddo L, Nisi F, Ricci L, Effect of artificial sugar feeding on sugar composition of royal jelly. Apiacta.

[5] Waterbory JH, The Lowry method for protein quantitation, The protein protocols Hendberek 2009, 2(1):7-9.

[6] Wit MDE, Bothmac, Swartp, Frey M, Hugo A, Thermal treatment, jelly processing and sensory evaluation of cactus pear fruit juice, journal of the professional association for cactus development 2014;16:2-4.

[7] Oh HJ, Back JW, Lee JY, Oh YJ, Quality characteristics of jelly added with pressed kiwi (Actinida Chinese var. Halla gold) juice, Culinary science and hospitality research 2013; 19(5)112-7.

[8] Usage of Re7d beet (Beta vulqaris L.) and Bosella (Hibiscus sabdarriffa. L) in jelly production

for images,” IEEE Trans. Image Process., vol. 10, no. 5, pp. 767-782, May 2001.

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References

MV Naga Chaitanya, D Sailaja, MR Dinesh, C. Vasugi, DC Lakshmana Reddy & C. Aswath, Microsatellite-based DNA fingerprinting.

Tkebe K, Moriik, Matsuda K, Hazeyama.T, Reproducibility and accuracy in measuring masticatory performance research and practice.

Eshraghi S, Seifollaha F, Antibacterial effects of royal jelly on different strains of bacteria. Iranian journal of public health.2003; 24 (4):249-52.

Sesta G, Persano Oddo L, Nisi F, Ricci L, Effect of artificial sugar feeding on sugar composition of royal jelly. Apiacta.

Waterbory JH, The Lowry method for protein quantitation, The protein protocols Hendberek 2009, 2(1):7-9.

Wit MDE, Bothmac, Swartp, Frey M, Hugo A, Thermal treatment, jelly processing and sensory evaluation of cactus pear fruit juice, journal of the professional association for cactus development 2014;16:2-4.

Oh HJ, Back JW, Lee JY, Oh YJ, Quality characteristics of jelly added with pressed kiwi (Actinida Chinese var. Halla gold) juice, Culinary science and hospitality research 2013; 19(5)112-7.

Usage of Re7d beet (Beta vulqaris L.) and Bosella (Hibiscus sabdarriffa. L) in jelly production

for images,” IEEE Trans. Image Process., vol. 10, no. 5, pp. 767-782, May 2001.