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Physicochemical Properties of Beef Extract Powder

Physicochemical Properties of Beef Extract Powder
Volume 5 • Issue 4 • 1000389 J Nutr Food Sci ISSN: 2155-9600 JNFS, an open access journal Open Access Research Article Nutrition and Food Sciences o u r n a l f t i d c e s Mahendra et al., J Nutr Food Sci 2015, 5:4 *Corresponding author: Shrikant P, Trivedi Global Inc., 10624 S Eastern Avenue Suite A-969, Henderson, NV 89052, USA, Tel: 1602-531-5400; E-mail: publication@trivedieffect.com Received June 02, 2015; Accepted June 18, 2015; Published June 23, 2015 Citation: Mahendra KT, Gopal N, Shrikant P, Rama MT, Snehasis J, et al. (2015) Bio-eld Treatment: An Effective Strategy to Improve the Quality of Beef Extract and Meat Infusion Powder. Copyright: © 2015 Mahendra KT, et al. under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. Bio-field Treatment: An Effective Strategy to Improve the Quality of Beef Extract and Meat Infusion Powder Abstract to control. particles. powders. Mr.

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RAPD Analysis of Enterobacter Aerogenes Title: Characterization of Phenotype and Genotype of Biofield Treated Enterobacter aerogenes Select license: Creative Commons Attributions-NonCommercial-ShareAlike Updated: November 22nd, 2016 BEP & MIP Particle size Analysis Description The present research work investigated the influence of bio-field treatment on two common flavoring agents used in food industries namely beef extract powder (BEP) and meat infusion powder (MIP). The treated powders were characterized by Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), particle size analysis, surface area analysis, differential scanning calorimetry (DSC), and thermogravimetric analysis (TGA). The FT-IR results showed disappearance of triglycerides peaks in both the treated powders as compared to control. XRD results corroborated the amorphous nature of both control and treated samples.

Beef Extract & Meat Infusion Powder Citation: Mahendra KT, Gopal N, Shrikant P, Rama MT, Snehasis J, et al. (2015) Bio-eld Treatment: An Effective Strategy to Improve the Quality of Beef Extract and Meat Infusion Powder. J Nutr Food Sci 5: 389. doi:10.4172/2155-9600.1000389 Page 8 of 8 Volume 5 • Issue 4 • 1000389 J Nutr Food Sci Beef Extract XRD Analysis- Evaluation of Energy Medicine Citation: Mahendra KT, Gopal N, Shrikant P, Rama MT, Snehasis J, et al. (2015) Bio-eld Treatment: An Effective Strategy to Improve the Quality of Beef Extract and Meat Infusion Powder. J Nutr Food Sci 5: 389. doi: Page 2 of 8 Volume 5 • Issue 4 • 1000389

Effect of Unique Energy Treatment on GH & IM Volume 5 • Issue 5 • 1000414 J Nutr Food Sci ISSN: 2155-9600 JNFS, an open access journal Open Access Biotype Number of E. aerogenes- Biofield Impact Volume 5 • Issue 3 • 1000155 Transl Med ISSN: 2161-1025 TM, an open access journal

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Changes in Beef Powder Characteristics Description The present research work investigated the influence of bio-field treatment on two common flavoring agents used in food industries namely beef extract powder (BEP) and meat infusion powder (MIP). The treated powders were characterized by Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), particle size analysis, surface area analysis, differential scanning calorimetry (DSC), and thermogravimetric analysis (TGA). The FT-IR results showed disappearance of triglycerides peaks in both the treated powders as compared to control. XRD results corroborated the amorphous nature of both control and treated samples.

Naphthalene Derivatives as an Intermediate Naphthalene and 2-naphthol are two naphthalene derivatives, which play important roles in the chemical and pharmaceutical industries. The aim of this study was to evaluate the impact of biofield energy treatment on the isotopic abundance of 13C/12C or 2H/1H and 18O/16O in naphthalene and 2-naphthol using gas chromatography-mass spectrometry (GC-MS). Naphthalene and 2-naphthol samples were divided into two parts: control and treated. The control group remained as untreated, while the treated group was subjected to Mr.

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