Sarawak Biodiversity Centre - NRE

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FUNCTIONAL INGREDIENTS AND BIODIVERSITY Definition: Ingredients that provide some health benefits above and beyond basic nutrition; sweeteners, antioxidant, vitamins Can be sourced from plants Sweeteners Sugar Salt
COLLABORATION TO SEARCH FOR NEW SWEETENERS, SALT/MSG REPLACEMENT, FLAVOURS AND TASTE MODIFIERS
Page 1 and 2: MYB IOD SEMINAR 2012 T RANSFORMING
Page 3 and 4: SBC’S VISION AND MISSION VISION
Page 5 and 6: DOCUMENT TRADITIONAL KNOWLEDGE ON T
Page 8 and 9: Extracts are Routed for Rapid Scree
Page 10 and 11: Silvestrol-an interesting anticance
Page 12 and 13: SILVESTROL: RESEARCH IN PROGRESS AT
Page 16 and 17: EXAMPLES OF TK PLANTS FOR FLAVOUR/T
Page 18 and 19: PROJECT: TO DEVELOP AND COMMERCIALI
Page 20 and 21: Fruits Citronellal D-limonene Diver
Page 22 and 23: Finding an Application for Pahkak A
Page 24 and 25: Intellectual Properties are filed t
Page 26 and 27: WHY START WITH TOOTHPICKS….. A N
Page 28 and 29: Next Project: How to Capture a Scen
Page 30 and 31: “LONG IMAN, MULU: TK RELATED BIOD
Page 32 and 33: WHAT DO THEY HAVE Interpretative B
Page 34 and 35: Participants and speakers at the Tr
Page 36: THANK YOU QUESTIONS CONTACT US AT S

Sarawak Biodiversity Centre - NRE

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