Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Abed Jawad KADHIM"'
Autor:
Ghulam YASIN, Saade Abdalkareem JASIM, Trias MAHMUDIONO, Sarmad Ghazi AL-SHAWI, Rustem Adamovich SHICHIYAKH, Shehla SHOUKAT, Abed Jawad KADHIM, Acim Heri ISWANTO, Marwan Mahmood SALEH, Mohammed FENJAN
Publikováno v:
Food Science and Technology, Volume: 42, Article number: e03822, Published: 12 SEP 2022
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Garlic is a plant that is native to Central Asia and belongs to the Alliaceae family. When garlic bulbs are crushed, they release a sulfoxide molecule called alliin, which is the precursor to the garlic's distinctive scent and flavor. Fresh garlic an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8020da5933f91e353a9c5e2231a4dadf
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101324&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101324&lng=en&tlng=en
Autor:
Shehla SHOUKAT, Trias MAHMUDIONO, Sarmad Ghazi AL-SHAWI, Walid Kamal ABDELBASSET, Ghulam YASIN, Rustem Adamovich SHICHIYAKH, Acim Heri ISWANTO, Abed Jawad KADHIM, Mustafa Mohammed KADHIM, Heba Qassim AL–REKABY
Publikováno v:
Food Science and Technology, Volume: 42, Article number: e118521, Published: 14 MAR 2022
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Humans maintain their health by consuming a variety of vegetables and fruits that contain antioxidants, both enzymatic and no enzymatic. Raspberry is one of the most diverse genus of true dicotyledonous plants, which includes 12 subspecies and about
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::945f33f430973bf55fc5ea70eba39d25
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101029&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101029&lng=en&tlng=en
Autor:
Trias MAHMUDIONO, Dmitry Olegovich BOKOV, Marwan Mahmood SALEH, Shehla SHOUKAT, Mustafa Zuhair MAHMOUD, Ghulam YASIN, Abed Jawad KADHIM, Saima NOOR, Zaid Shaker AL-MAWLAWI, Mustafa Mohammed KADHIM
Publikováno v:
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Antioxidants are the body's defense system against the damage caused by reactive oxygen species, formed naturally during many physiological activities. In vegetables and fruits, various antioxidant compounds such as vitamin C, polyphenols, flavonoids
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a7c519bc3bc6beed56c2f3ed893224cc
https://doi.org/10.1590/fst.03722
https://doi.org/10.1590/fst.03722
Autor:
Yudi GARNIDA, Mohammad RUDIANSYAH, Ghulam YASIN, Trias MAHMUDIONO, Abed Jawad KADHIM, Sandhir SHARMA, Hussein Ali HUSSEIN, Rustem Adamovich SHICHIYAKH, Walid Kamal ABDELBASSET, Acim Heri ISWANTO
Publikováno v:
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e118621, Published: 14 MAR 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e118621, Published: 14 MAR 2022
One way to use food industry wastes is to feed the livestock and poultry. Applying appropriate management methods for the optimal use of agricultural waste in the preparation of livestock and poultry feed increases productivity and reduces damage to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7234822ac3649e3076925f04214aacc2
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101030
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101030