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    <title>NISCAIR Online Periodicals Repository Collection: NPR Vol.3(6) [November-December 2004]</title>
    <link>http://nopr.niscair.res.in/handle/123456789/8891</link>
    <description />
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      <title>The Collection's search engine</title>
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      <name>search</name>
      <link>http://nopr.niscair.res.in/simple-search</link>
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    <item>
      <title>Oil/Fats</title>
      <link>http://nopr.niscair.res.in/handle/123456789/9478</link>
      <description>Title: Oil/Fats
&lt;br/&gt;
&lt;br/&gt;Abstract: During storage fats and oils undergo pronounced &#xD;
oxidative changes at high temperature hence due to oxidative changes the &#xD;
nutritional quality of fats and oils decreases. However, addition of some &#xD;
suitable antioxidant in fats and oils retard the oxidation process. Synthetic &#xD;
antioxidants used to prevent oxidation process are known to have toxic and &#xD;
carcinogenic effects on humans. A strong need for effective antioxidants, from &#xD;
natural sources, as alternatives, to prevent deterioration of foods have been &#xD;
felt. Extracts from spices, herbs and hulls are known to have varying degrees of &#xD;
antioxidant activities have been reported to be more effective than some major &#xD;
synthetic antioxidants.
&lt;br/&gt;
&lt;br/&gt;Page(s): 441</description>
      <pubDate>Tue, 28 Nov 2006 22:58:59 GMT</pubDate>
    </item>
    <item>
      <title>Food</title>
      <link>http://nopr.niscair.res.in/handle/123456789/9477</link>
      <description>Title: Food
&lt;br/&gt;
&lt;br/&gt;Abstract: Traditionally consumed unconventional food items may supplement the dietary requirements of a population, thus preventing the development of a wide range of diseases associated with malnutrition.
&lt;br/&gt;
&lt;br/&gt;Page(s): 439</description>
      <pubDate>Sun, 28 Nov 2004 22:58:59 GMT</pubDate>
    </item>
    <item>
      <title>Vegetable</title>
      <link>http://nopr.niscair.res.in/handle/123456789/9476</link>
      <description>Title: Vegetable
&lt;br/&gt;
&lt;br/&gt;Abstract: The scientist at Department of Food Science and &#xD;
Technology, Tajen Institute of Technology, Taiwan evaluated the free radical &#xD;
scavenging and leukaemia cell growth inhibitory properties of Onion powders &#xD;
treated by different heating processes. During experiment methanol extracts of &#xD;
onion powder dried by hot air (60°C), vacuum (35°C) and lyophilization (35°C) &#xD;
were used to study the effects of drying method on the quercetin composition and &#xD;
the subsequent antioxidative changes.
&lt;br/&gt;
&lt;br/&gt;Page(s): 448-449</description>
      <pubDate>Sun, 28 Nov 2004 22:58:59 GMT</pubDate>
    </item>
    <item>
      <title>Spices and Therapeutics</title>
      <link>http://nopr.niscair.res.in/handle/123456789/9475</link>
      <description>Title: Spices and Therapeutics
&lt;br/&gt;
&lt;br/&gt;Abstract: &lt;b&gt;Spices-&lt;/b&gt;Curcumin. present in Turmeric(Curcuma domestica Valeton syn:. C. long a Linn.) may activate a key enzyme that protects the brain against oxidation, thought to be a major factor in ageing and responsible for neuro degenerative disorders like Alzheimer's disease.&lt;br&gt;&lt;br&#xD;
&lt;b&gt;Therapeutics-&lt;/b&gt;Cannabis sativa Linn., commonly known as Marijuana (Hindi - Bhang) has been utilized in ethnomedicine in psychiatry, migraine, other pain conditions and in obstetrics and gynecology. It is reported that Jamaican fishermen who smoked or ingested a crude tincture of cannabis were apparently able to see and navigate their boats through dangerous coral reefs in the darkness of night under conditions that seemed highly improbable
&lt;br/&gt;
&lt;br/&gt;Page(s): 442-448</description>
      <pubDate>Sun, 28 Nov 2004 22:58:59 GMT</pubDate>
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