[Inoa Latin] Panax ginseng CA Mey.

[Plant Source] Aʻa maloʻo

[Nā kikoʻī] Ginsenosides 10%–80%(UV)

[Hōʻike] ʻO ka waiu māmā māmā ka pauda melemele

[Particle nui] 80 Mesh

[Nalo ma ka maloʻo ʻana] ≤ 5.0%

[Mea Kaumaha] ≤20PPM

[Nā mea hoʻoheheʻe] Ethanol

[Microbe] Ka helu ʻana o ka pā aerobic: ≤1000CFU/G

Huna & Mold: ≤100 CFU/G

[Storage] E kūʻai ma kahi maloʻo a maloʻo, e mālama i ka mālamalama pololei a me ka wela.

[Shelf ola]24 mahina

[Package] Hoʻopili ʻia i loko o nā pahu pahu pepa a me ʻelua ʻeke plastik i loko.

[He aha ka Ginseng]

Ma ke ʻano o ka noiʻi ʻepekema hou, ʻike ʻia ka ginseng he adaptogen. ʻO nā adaptogens nā mea e kōkua ai i ke kino e hoʻihoʻi iā ia iho i ke olakino a hana me ka ʻole o nā hopena ʻaoʻao ʻoiai inā ʻoi aku ka nui o ka nui i ʻōlelo ʻia.

Hoʻohana nui ʻia ʻo Ginseng ma muli o kāna mau adaptogens e hoʻohaʻahaʻa i ka cholesterol, hoʻonui i ka ikehu a me ka hoʻomanawanui, hoʻemi i ka momona a me nā hopena o ke kaumaha a pale i nā maʻi.

ʻO Ginseng kekahi o nā mea hoʻohui antiaging maikaʻi loa. Hiki iā ia ke hoʻohaʻahaʻa i kekahi mau hopena nui o ka ʻelemakule, e like me ka degeneration o ka ʻōnaehana koko, a hoʻonui i ka mana noʻonoʻo a me ke kino.

ʻO nā pono koʻikoʻi ʻē aʻe o ka ginseng ʻo ia ke kākoʻo i ka mālama ʻana i ka maʻi kanesa a me kona hopena i ka hana haʻuki.

[Pono]

1. Hoʻohana ʻia i nā mea hoʻohui meaʻai, nona ka hopena o ka antifatigue, anti-aging a me ka lolo hānai;

2. Hoʻohana ʻia i loko o ka lāʻau lapaʻau, hoʻohana ʻia e mālama i ka maʻi coronary heart disease, angina cordis, bradycardia a me ka arrhythmia heart rate kiʻekiʻe, etc.;

3. Hoʻohana ʻia i loko o ka māla hoʻonaninani, nona ka hopena o ka whitening, dispelling spot, anti-wrinkle, hoʻoulu i nā ʻili ʻili, e ʻoi aku ka palupalu a me ka paʻa o ka ʻili.

Fayed, AE
ʻO ka ʻike ʻana o ka paʻakai paʻakai Domiati me ka ʻaila pāma.
ʻO ka ʻike ʻana i ka aila pāma i kekahi mau huahana momona.
Ka hopena o nā koena insecticide i ka ulu a me ka hana o Streptococcus diacetilactis a me Leuconostoc cremoris.
ʻO ke kūpaʻa o Fenvalerate pyrethroid i ka waiū e pili ana i ka bacteria lactic acid.
ʻO ka maʻalahi o kekahi mau hua bacteria lactic acid i nā lāʻau lāʻau ʻokoʻa.
ʻO ka Ultrafiltration o ka pauka skimmilk hou e pili ana i ka hiki rennet a me nā hakina casein.
Ka hoʻohana ʻana i ka ʻenehana ultrafiltration no ka hana ʻana i ka pata haʻahaʻa i hoʻohui hou ʻia i ka protein.
Ultrafiltration whey protein concentrate ma ke ʻano he pani no ka hua keʻokeʻo i loko o ka pie topping meringue.
Ka hana ʻana i ka pata i hui hou ʻia me ka hoʻohana ʻana i nā mea waiu ʻokoʻa ʻaʻole nā ​​mea momona.
Ka hāʻawi ʻana i kekahi mau insecticides i loko o nā mea momona momona.
Ka mālama ʻana i ka maikaʻi o ka ʻaila pata mākeke ma ka hoʻohālikelike ʻana me samna.
ʻO Ultrafiltration whey concentrate ma ke ʻano he mea hoʻoikaika kino i ka makaroni i hana ʻia mai ka palaoa palaoa.
ʻO ka hoʻopaʻa ʻana o ka fiber i ka waiu hau ma o ka palaoa moʻa.
Hoʻonui i ka maikaʻi o ka momona o ka waiū ma o ka hoʻololi ʻana i ka pata i hui hou ʻia e pili ana i kekahi mau waiwai o ka pauka skimmilk i hoʻohana ʻia.
ʻO ka loaʻa ʻana o kekahi mau mea haumia kaiapuni i ka waiū a me kāna mau huahana ma nā mākeke nui ʻo Cairo.
Hoʻololi i ka waiu momona ʻole i loko o ka hau kalima me ka ultrafiltration whey protein concentrate.
Mākaukau waiu no ka ulu ʻana o ka maʻi bacteria e pili ana i nā mea haumia kaiapuni.
ʻO ka loiloi maikaʻi ʻana o ka mea hoʻohua skimmilk i lawe ʻia mai.
Ka hopena o ka maikaʻi o ka momona o ka waiū i nā waiwai o ka pata recombined.
Ka hoʻohana ʻana i kekahi mau ʻōpala ʻoihana meaʻai i hoʻomākaukau ʻia ma ke ʻano he antioxidant momona momona.
Ka hopena o ka mālama ʻana i ka microwave i ka bacteriological a me ka mālama ʻana i ka maikaʻi o ka waiū bufalo.
Ka nānā ʻana i kekahi mau mea haumia i ka wā o ka hana ʻana i kekahi mau huahana waiu maʻamau.
Ultrafiltration membranece permeability o kekahi mau mea haumia waiu.
Nā waiwai kino a organoleptic o ka yogurt i hana ʻia mai ka waiu bufalo maʻamau i hoʻopaʻa ʻia me ka waiu proteinate.
ʻO ka hana ʻana a me ke ʻano o nā coagulants bacteria ma ke ʻano he keiki bipi rennet pani no ka hana cheesemaking ʻAigupita.
ʻO ka ʻike o ka mākeke Domiati cheese me ka manaʻo nui i ka hanana biogenic amines.
Ka hana ʻana o ka bacteriocin me ka hoʻohana ʻana i ka waiū ultrafiltrated.
ʻO ka hoʻohana ʻana i ka ʻenehana ultrafiltration no ka hoʻihoʻi ʻana i ka nisin-like bacteriocin.
Hoʻohui hoʻohālikelike o ka hui ʻana o ka ice cream e ka ultrafiltrated skimmilk retentate a i ʻole ka whey protein concentrate.
Ice kalima haʻahaʻa calorie.
Hoʻohālikelike nā ʻano acylation o nā protein whey ultrafiltrated me ka manaʻo nui i nā waiwai hana.
Ka hopena o ka hoʻohana ʻana i ka hui ʻokoʻa o ka glucono delta lactone me ka moʻomeheu lactic starter ma nā waiwai o UF-keʻokeʻo keʻokeʻo i ka wā mālama anu.
ʻO nā linens Brevibacterium ma ke ʻano he moʻomeheu hoʻomaka hoʻohui i ka paʻakai Ras momona haʻahaʻa.
Ka hopena o kekahi mau preservatives ma luna o ka UF-keʻokeʻo palupalu paʻa waiwai i ka wā mālama anu.
ʻO ka hana antifungal o kahi moʻomeheu hoʻomaka e loaʻa ana i ka Lactobacillus reutrei i ka wā e oʻo ai ka tiiki Ras.
Ka hopena o ka formaldehyde a me ka hydrogen peroxide ma ke ʻano he mea mālama i nā waiwai o nā protein waiu buffalo.
ʻO ka loiloi hoʻohālikelike ma waena o Selandid a me Maltodextrin e like me ka momona mimetic i ka haʻahaʻa momona Ras cheesemaking.
Iecaianoaaiiuo o probiotic haʻahaʻa calorie holika.
Ka hana ʻana o ka ʻaila kīkī māmā me ka hoʻohana ʻana i nā momona mimetic a me stevioside.
Ka hopena o ka Transglutaminase i ka maikaʻi o ka yoghurt i hana ʻia me nā kumu protein waiu like ʻole.
Ka loiloi olaola o ka waiu waiu bipi i hoʻopaʻa ʻia me nā kumu like ʻole o nā protein waiū.
ʻO ka pono antifungal o kahi moʻomeheu hoʻomaka i loaʻa kekahi mau ʻano Lactobacillus i ka wā e oʻo ai ka paʻakai Ras.
ʻO ka hoʻohana ʻana i ka ultrafiltrated whey protein concentrate i ka hana ʻana i hoʻemi ʻia ka momona i hoʻoheheʻe ʻia i ka palahalaha.
Nā mea olaola o ka bio-yoghurt kūʻē i ka mea maʻamau i hānai ʻia ma ke ʻano hoʻomaloʻo.
Ka hopena o ka mālama ʻana i ka waiū bipi me ka transglutaminase i ka haku mele ʻana a me ka maikaʻi o ka yoghurt e pili ana i kona waiwai ola.
ʻO ka hana o ka transglutaminase ma ke ʻano he mea hoʻopaʻa kino i ka paʻakai Tallaga i hana ʻia mai ka waiu bipi ultrafiltrated retentate.
Ka hoʻohana ʻana i ka pauka halo no ka hoʻololi ʻana i ka skimmilk maloʻo i ka hana ʻana i ka palahalaha i hana ʻia.
ʻO ka ikaika o ka glycoprotein o ka bioyoghurt.
ʻO ka hoʻomaikaʻi ʻana i ka maikaʻi o ka yogurt ma ke ʻano he meaʻai hana e ka glycoprotein fortification.
Ka hoʻohana ʻana i ka ʻenehana ultrafiltration i ka hana ʻana i ka bioyoghurt paʻa i hoʻemi ʻia-calorie ma ke ʻano synbiotic.
ʻO ke olakino multifunctional spectra o ka waiū glycoproteins a me kā lākou mau ʻāpana.
Ka hana ʻana o ka yoghurt hoʻoulu ʻia i ka carbonated i hoʻopaʻa ʻia me kekahi mau mea hana physiological.
ʻO nā mea hoʻoikaika kino e like me ka Yoghurt Fortifiers.
Rheological, microstructural a me biological ano o ka probiotic ultrafiltrated skimmed milk cheese i ka hoohalike me ka mea Kariesh cheese maʻamau.
Pālākiō hoʻokele waiwai no ka hana ʻana i ka cheese palupalu keʻokeʻo ma ʻAigupita.

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