Pakistan Long Grain & Extra Long Grain Rice Basmati - White and Parboiled Non-Basmati - White and Parboiled
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Zinc products (zinc dust, efa, zinc ore sulphate, zinc ore oxide, zinc scrap, zinc sulphate, zinc waelz oxide, zinc oxide, zinc tailing, zinc sludge, zinc ingot, zinc dross, zinc concentrate, zinc catalyst) calcium fluoride ores (70 80% fluoride content) from the mines in afghanistan..
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Rice miller, rice, fresh vegetables like potato, onion, maize, spices like pepper, pulses, palm oil, palm kernel cake, soya bean, rapeseed meal, canola meal, wheat bran & fruits like apple, sugar.Exporter
Soapstone Talc / Talc Ore Chrome Ore Raw Magnesite Gypsum Limestone / Calcium Carbonate Silica Quartz Potash Feldspar Bentonite Silica Sand Himalayan Pink Salt
Gte(dotat)gmail(dot)com 1121 Basmati Rice Super basmati Rice Broken White Rice Sindhri mango Chaunsa mango Dusehri mango Anwar ratol mangoes Pitted Dates Mozika Potatoes Sante Potatoes Edible Pink Salt Animal Lick Salt Salt Bricks & Tiles
Fresh red onion, fresh garlic, fresh potatoes, indain groumet kernels, fried shallot, fried garlic, thai fresh ginger, thai old ginger, toasted garlic, jaggery powder, yellow onion, dried chillied (steamless).
Chemicals, aluminum powder, carbon black, urea 46% fertilizer, xanthan gum, sodium nitrate, trichloroisocyanuric acid, 3" pool chlorinating tablets, ammonium chloride, caustic soda, sodium lauryl sulfate, sorbic acid, sodium chloride, sodium carbonate (soda ash), phosphoric acid, calcium hydroxide, ascorbic acid, propylene glyco, potassium sorbate, potassium nitrate, magnesium oxide, lactic acid, isopropyl alcohol, glycolic acid, glycerin, zinc chloride, sodium tripolyphosphate, sodium thiosulfate , sodium thiosulfate anhydrous, sodium silicate, sodium permanganate, potassium chloride, potassium carbonate, magnesium chloride, isocyanuric acid, hydrogen peroxide, copper sulfate, copper oxide, citric acid, calcium chloride, calcium carbonate, boric acid, borax, acetic acid, lithium carbonate, lithopone, construction chemicals, specialty chemicals, industrial chemicals, lithium hydroxide, lithium carbonate, ethanol, base oil, gamma butyrolactone (gbl).
Corns, soybeans, rice, pine nuts, cashew nuts, almonds, super negin grade saffron, copper ore, copper cathode, iron ore, coal, soapstone, sugar fine crystal icumsa 150, sugar fine crystal icumsa 45, light brown refined sugar icumsa 600 800 (raw sugar), golden brown refined sugar icumsa 900 1200 (raw sugar), soybean oil, sunflower oil , palm oil, olive oil, corn oil, canola oil, mica ore, mica sheets, himalayan pink salt, Urea 46, Gypsum .Trade services
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Cement, fertilizers, cotton goods, cooking oils, ferrous & non-ferrous scraps, mineral ores, maize or corns, papers & boards, rice, sugar, tyres, wheat, salt, pulses & lentils.Traders (Imports / Exports)
Urea, Fertilizers, Rice, Sugar All Food Items , Metals Scrap, Petroleum Products.
Organic Non Toxix Food Preservative Product . Polyphenol Formula: The general structure of polyphenols consists of multiple phenol rings with hydroxyl groups (-OH) attached. The simplest form of polyphenol is a single phenol ring with one or more hydroxyl groups attached. Polyphenols can be classified into several subclasses, including flavonoids (such as flavonols, flavanols, flavanones, etc.), phenolic acids (such as gallic acid, caffeic acid, etc.), and others. Food Preservation Benefits of Polyphenols: Polyphenols Antioxidant Antioxidant activity, extending the shelf life of food products. Polyphenols Antimicrobial Activity: antimicrobial properties, inhibiting the growth of spoilage microorganisms and foodborne pathogens, thereby contributing to food preservation. Polyphenols Anti-inflammatory Effects: preserving food quality by reducing inflammation-induced deterioration. Antioxidant Properties: Polyphenols exhibit strong antioxidant activity, which helps prevent oxidation of food components, thus extending the shelf life of food products. Antimicrobial Activity: Some polyphenols possess antimicrobial properties, inhibiting the growth of spoilage microorganisms and foodborne pathogens, thereby contributing to food preservation. Anti-inflammatory Effects: Certain polyphenols have anti-inflammatory properties, which can help in preserving food quality by reducing inflammation-induced deterioration. Applications in Grape Processing for Wine Making: Contribution to Wine Flavor and Color: Polyphenols present in grape skins, seeds, and stems contribute to the color, flavor, and mouthfeel of wine. For example, anthocyanins are responsible for red wine color, while tannins contribute to astringency and structure. Antioxidant Protection: Polyphenols act as natural antioxidants in wine, protecting it from oxidative damage during fermentation, aging, and storage. Preservation of Wine Quality: The presence of polyphenols in wine helps preserve its quality by inhibiting oxidation and microbial spoilage, thus extending its shelf life. Improvement of Wine Stability: Polyphenols can enhance the stability of wine by preventing protein haze formation and reducing oxidation-related off-flavors. In summary, Baba Polyphenols offer various benefits in food preservation, including antioxidant and antimicrobial properties, and they play a crucial role in grape processing for wine making by contributing to flavor, color, antioxidant protection, and overall quality enhancement of the final product.
Aloe vera gelly.
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