{"_buckets": {"deposit": "274f0bf6-ab43-4412-b631-05d2883397f4"}, "_deposit": {"id": "2366", "owners": [], "pid": {"revision_id": 0, "type": "recid", "value": "2366"}, "status": "published"}, "_oai": {"id": "oai:meral.edu.mm:recid/2366", "sets": ["user-uy"]}, "communities": ["ccm", "ccp", "kyauksetu", "ltc", "maas", "miit", "mlmu", "mmu", "mtlu", "mtu", "mub", "mude", "mufl", "pathein", "scu", "suoe", "tcu", "tgu", "tuh", "tum", "ucsm", "ucsmtla", "ucsmub", "ucspathein", "ucstaungoo", "ucsy", "udmm", "udmy", "uit", "um", "um1", "um2", "umkn", "umm", "uphy", "urj", "uvs", "uy", "yau", "ydbu", "ytu", "yude", "yueco", "yufl", "yuoe"], "control_number": "2366", "item_1583103067471": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "Production of Semivolatile Components for Food Preservation from Different Myanmar Aromatic Plant Species", "subitem_1551255648112": "en"}]}, "item_1583103085720": {"attribute_name": "Description", "attribute_value_mlt": [{"interim": "Plant semivoletile oils and their components are known to exhibit antimicrobial activities, and many applications for controlling the growth of food borne pathogens. Extraction of semivolatile oils of Apium graveolens L. (Tayok-nannan), Coriandrum sativum L. (Nannan), Anethum graveolens L. (Sa meke), Ocimum basilicum L. (Pin sein), Mentha longifolia (L.) Hudson (Bu di nan) were done; antimicrobial activity of these semivolatile oils were evaluated in culture medium; and taste panel evaluation were also carried out with chicken roast.. The detailed analysis of five Myanmar aromatic plants semivolatile oil was done by Gas Chromatography Mass Spectrometry technique. The antimicrobial results showed that all semreoletile oils could inhibit the growth of Bacillus pumilus, Bacillus subtilis. Escherichia coli, Staphylococcus aureus and Candida albicans. Mentha langifolia L. (Hudson) oil Ocimum basilicum L. oil showed the strongest inhibition on Staphylococcus aureus. In the result of taste panel evaluation, Ocimum basilicum L. was the most suitable to use as preservative for chicken roast."}]}, "item_1583103108160": {"attribute_name": "Keywords", "attribute_value_mlt": [{"interim": "semivolatile oils"}]}, "item_1583103120197": {"attribute_name": "Files", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_access", "date": [{"dateType": "Available", "dateValue": "2020-05-05"}], "displaytype": "preview", "download_preview_message": "", "file_order": 0, "filename": "Production of Semivolatile components for food preservation from different Myanmar Aromatic plant species.pdf", "filesize": [{"value": "2192 Kb"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_free", "mimetype": "application/pdf", "size": 2192000.0, "url": {"url": "https://meral.edu.mm/record/2366/files/Production of Semivolatile components for food preservation from different Myanmar Aromatic plant species.pdf"}, "version_id": "6aea68a8-54e2-4dad-8b9e-b57de275745b"}]}, "item_1583103131163": {"attribute_name": "Journal articles", "attribute_value_mlt": [{"subitem_issue": "1 \u0026 2", "subitem_journal_title": " Journal of the Asia Research Centre", "subitem_volume": "5"}]}, "item_1583103147082": {"attribute_name": "Conference papaers", "attribute_value_mlt": [{}]}, "item_1583103211336": {"attribute_name": "Books/reports/chapters", "attribute_value_mlt": [{}]}, "item_1583103233624": {"attribute_name": "Thesis/dissertations", "attribute_value_mlt": [{"subitem_supervisor(s)": []}]}, "item_1583105942107": {"attribute_name": "Authors", "attribute_value_mlt": [{"subitem_authors": [{"subitem_authors_fullname": "Myint Myint San"}, {"subitem_authors_fullname": "Tint Lwin"}, {"subitem_authors_fullname": "Khin Ohn Myint"}, {"subitem_authors_fullname": "Khin Thant Sin"}]}]}, "item_1583108359239": {"attribute_name": "Upload type", "attribute_value_mlt": [{"interim": "Publication"}]}, "item_1583108428133": {"attribute_name": "Publication type", "attribute_value_mlt": [{"interim": "Journal article"}]}, "item_1583159729339": {"attribute_name": "Publication date", "attribute_value": "2016"}, "item_1583159847033": {"attribute_name": "Identifier", "attribute_value": "https://uyr.uy.edu.mm/handle/123456789/642"}, "item_title": "Production of Semivolatile Components for Food Preservation from Different Myanmar Aromatic Plant Species", "item_type_id": "21", "owner": "1", "path": ["1582967769683"], "permalink_uri": "http://hdl.handle.net/20.500.12678/0000002366", "pubdate": {"attribute_name": "Deposited date", "attribute_value": "2020-03-05"}, "publish_date": "2020-03-05", "publish_status": "0", "recid": "2366", "relation": {}, "relation_version_is_last": true, "title": ["Production of Semivolatile Components for Food Preservation from Different Myanmar Aromatic Plant Species"], "weko_shared_id": -1}