Výsledky vyhledávání - "Adil, Fickak"

Akademický článek

Pulsed Electric Field as a Novel Technology for Fresh Barhi Date Shelf-Life Extension: Process Optimization Using Response Surface Methodology

Autor: Mahmoud Younis, Isam A. Mohamed Ahmed, Khaled A. Ahmed, Hany M. Yehia, Diaeldin O. Abdelkarim, Adil Fickak, Assem I. Zein El-Abedein, Abdulla Alhamdan, Ahmed Elfeky

Publikováno v: Horticulturae, Vol 9, Iss 2, p 155 (2023)

Fresh dates of the Barhi cultivar at the Khalal maturity stage are well known for their pleasant taste, crispy texture, and bright yellow color. One of the primary technical challenges is preserving the initial high-quality fresh Khalal Barhi dates a

Externí odkaz: https://doaj.org/article/ffef10926f7a4cc2a0504ca42fed27de

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Biochemical Changes during Traditional Fermentation of Saudi Sorghum (Sorghum bicolor L.) Cultivars Flour into Khamir (Local Gluten Free Bread)

Autor: Salah A. Almaiman, Ibrahim Abdel Rahman, Alkhudayri, Mostafa Gassem, Amro B. Hassan, Mohammed A. Mohammed, Haya F. Alhuthayli, Magdi A. Osman, Adil Fickak, Dalal

Publikováno v: Journal of Oleo Science. 70:409-415

Effect of traditional fermentation on pH, titratable acidity, proteins, amino acids, and sugars contents of three local sorghum cultivars namely Hamra, Biadah and Shahla used in making khamir local bread were investigated. During 24 fermentations, th

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::352cd62745817466c9eb551c59a67227
https://doi.org/10.5650/jos.ess20311

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Effects of Boiling and Roasting Treatments on the Content of Total Phenolics and Flavonoids and the Antioxidant Activity of Peanut (Arachis hypogaea L.) Pod Shells

Autor: Amro B. Hassan, Mohammed A. Mohammed, Magdi A. Osman, Adil Fickak, Mohammed A. Alfawaz, Haya F. Alhuthayli, Salah A. Al Maiman, Abu ElGasim A. Yagoub, Ghedeir M. Alshammari, Isam A. Mohamed Ahmed

Publikováno v: Processes
Volume 9
Issue 9
Processes, Vol 9, Iss 1542, p 1542 (2021)

This study was conducted to investigate the effect of boiling and roasting treatments on the phenolic and flavonoid contents and antioxidant activity of pod shells of two Sudanese peanut cultivars, Sodari and Ghabiash. The samples were subjected to a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::243b5db33023dc0f895c23d6b37f27c8
https://doi.org/10.3390/pr9091542

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Evaluation of sensory and texture profile analysis properties of stored Khalal Barhi dates nondestructively using Vis/NIR spectroscopy

Autor: Ahmed Atia, Abdullah M. Alhamdan, Adil Fickak

Publikováno v: Journal of Food Process Engineering. 42

It is important to facilitate evaluating fruit quality during harvesting and postharvest operations with simple, fast, and nondestructive tests. The purpose of this study was to evaluate TPA Barhi dates texture parameters (hardiness, cohesiveness, an

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5bb731f5d36d7871f11df82e5dfcfdc0
https://doi.org/10.1111/jfpe.13215

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Physicochemical quality attributes and antioxidant properties of set-type yogurt fortified with argel (Solenostemma argel Hayne) leaf extract

Autor: Magdi A. Osman, Adil Fickak, Isam A. Mohamed Ahmed, Kashif Ghafoor, Amro B. Hassan, Elfadil E. Babiker, Fahad Al-Juhaimi, Hesham A. S. Alqah, Ali Saleh

Publikováno v: LWT. 137:110389

The fortification of yogurt with natural bioactive compounds could improve its nutritional and health potentials. In this study, physicochemical, antioxidant, and sensory qualities of set-type yogurt were fortified with different concentrations (0.0,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b9588f2e2dd70348d65121805a1c4f21
https://doi.org/10.1016/j.lwt.2020.110389

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