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Register a new userالتحليل الوراثي للغلة ومكوناتها في فول الصويا
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Damascus University أطروحة دكتوراه
Publication date
2013
fields
Agricultural Engineering
and research's language is
العربية
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نفذت هذه الدراسة في محطة واحد أيار التابعة للهيئة العامة للبحوث العلمية الزراعية في ريف دمشق خلال موسمي 2011 و2012
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جابر بدر 1982 أ علم وراثة النبات مديرية الكتب والمطبوعات جامعة تشرين
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نفذت هذه الدراسة في محطة بحوث قرحتا التابعة للهيئة العامة للبحوث الزراعية في ريف دمشق - سورية خلال الموسمسين الزراعيين 2010-2011 و 2011-2012
Isoflavones occurring in soybean seed have a positive effect on the health of
humans, especially in cancer prevention. This positive impact may be a result of their antioxidant
properties, estrogenic activity, or a combination of both mechanisms.
The purpose of this study was to quantify and compare levels of three major isoflavones in soybean seeds
from three sources (Alghab area, Faculty of Agriculture, imported from China).
نفذ هذا البحث في جامعة تشرين في اللاذقية خلال الموسمين الزراعيين هما 2009 و2010 حيث عرضت بذور ثلاثة اصناف من فول الصويا
The research aims to Study the fatty acids composition of each of (Rapeseed-
Borage-Soya bean) Oil Syrian Gas Chromatography-invasive manner, and compare the
results with global studies of the same studied oils, and shed light on both the Syrian
o
ils(Rapeseed- Borage) to be used as substitutes or mixtures of health benefit or as a drug.
the study showed that the importance of the oil lies in the amount of the percentages of
unsaturated fatty acids UFA and Polyunsaturated fatty acids PUFA and Monounsaturated
fatty acids MUFA, with the highest values in the UFA installation Syrian oils to Rapeseed
oil < Borage oil < Soya bean oil, search results compared Rapeseed oil and improved
processor and the highest percentage of genetically MUFA also showed the back of Syrian
oil Borage percentage of MUFA less, but The best percentage of PUFA clear appeared in
the oil Borage.
The aim of this investigation was to prepare mortadella from Awas meat by
adding different amounts of soya meal (i.e.15%, 20% and 25%), and
comparing it with standard (no soya added) one. Other additives were also
incorporated with fixed amounts f
or all used mixtures.
Chemical analyses (i.e., moisture content, protein, carbohydrates and ash
contents) were determined for each blend. Also a group of microbiological tests
(i.e. Staphylococcus, E. coli, Salmonella and total number of mesophilic
bacteria), test evaluation has been carried out to determine the acceptability of
the blends by the customer and the economic value was also evaluated.
The results revealed that, as the added amount of soya meal increased, the
testing traits, such as, test, flavor, color, and texture were deteriorated, the
total microbial number was also decreased, and the content of water as well as
carbohydrates was also declined.
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