Shea butter extraction technologies: Current status and future perspective
February 2019 - Vol 13 Num. 2
Shea butter is a high–value shea nut fat used as an edible oil, antimicrobial and moisturiser in the food, pharmaceutical and cosmetic industries, respectively. The annual worldwide export of shea nut from Africa is 350,000 MT of kernels with a market value of approximately $120 million to producing countries. The...
February 2019
Shea butter extraction technologies: Current status and future perspective
February 2019
Association of metabolic syndrome with the risk of developing liver disease in chronic hepatitis B patients
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Studies on some physicochemical properties of Rhodanese synthesized by Bacillus cereus isolated from the effluents of iron and steel smelting industry
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Evaluation of the effect of vitamin C on caspase 9 and oxidative stress in rheumatoid arthritis patients
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New insight on premature atherosclerosis in Egyptian children with β-thalassemia major
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Effect of combined use of Ocimum gratissimum and Vernonia amygdalina extract on the activity of angiotensin converting enzyme, hypolipidemic and antioxidant parameters in streptozotocin-induced diabetic rats
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Phosphotidylcholine as a new strategy in biocompatible material
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Effect of oestrous cycle on serum electrolytes and liver enzymes in Red Sokoto goats
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Effects of lipids and (n-3) highly unsaturated fatty acids compositions of three artificial foods on survival, growth and body composition of common dentex’s fingerlings (Dentex dentex, L)
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The effects of Yucca schidigera on blood glucose and lipid levels in diabetic rats
