Zobrazeno 1 - 10
of 201
pro vyhledávání: '"Amal Bakr"'
Autor:
Amal Bakr Shori
Publikováno v:
Electronic Journal of Biotechnology, Vol 57, Iss , Pp 24-30 (2022)
Background: The consumption of antioxidant-rich foods can lower the risk of chronic diseases. In the present work, plain yogurt (control) and three kinds of herbal yogurts fortified with a polyphenol extract from nutmeg, black pepper, and white peppe
Externí odkaz:
https://doaj.org/article/75f3ff3444d442b3970a73acf5fb5732
Autor:
Amal Bakr Shori, Ahmad Salihin Baba
Publikováno v:
Fermentation, Vol 9, Iss 5, p 427 (2023)
This research aimed to evaluate the effect of the inclusion of Codonopsis pilosula (CP), Illicium verum (IV), Lycium barbarum (LB), and Psidium guajava (PG) water extracts in yogurt (Y) on phenolic antioxidant-linked α-amylase and α -glucosidase in
Externí odkaz:
https://doaj.org/article/ad0439d9f7804b128f8cfd035d2c1ad2
Autor:
Amal Bakr Shori
Publikováno v:
Journal of Taibah University for Science, Vol 14, Iss 1, Pp 1000-1008 (2020)
Four types of yogurt (Y) were prepared in the presence of rosemary, dill, oregano, and ginger water extracts and refrigerated at 4°C. The effect on post-acidification, α-amylase inhibition activity, total phenolic content (TPC), and antioxidant act
Externí odkaz:
https://doaj.org/article/28521b4372bd45cab077bbca9cf17d17
Publikováno v:
Journal of Agriculture and Food Research, Vol 2, Iss , Pp 100059- (2020)
In the present study, the characteristics of Allium sativum (AS) cheddar cheese was compared to plain cheese in the presence or absence of fish collagen (FC), in relation to acidity and proteolysis of milk protein during 0, 14, 30, and 60 days of rip
Externí odkaz:
https://doaj.org/article/d597f004358e49adbb1d072d890cda1d
Publikováno v:
Journal of Ayurveda and Integrative Medicine, Vol 9, Iss 4, Pp 258-265 (2018)
Background: The tamarind seeds have a lot of nutrients that may be used to control cholesterol or glucose levels. Objective(s): The effects of tamarind seeds (T) on lipid and carbohydrate metabolism in rats were studied. Rats were offered basal diet
Externí odkaz:
https://doaj.org/article/2c785baaf3a9407ca80da7cd95902b28
Publikováno v:
Journal of King Saud University: Science, Vol 30, Iss 2, Pp 278-282 (2018)
The present study investigated the benefits of adding different concentrations of grounded green coffee beans (GCB) powder (3%, 5% and 7%) to wheat flour dough prior to baking at 220 °C for 30 min compared to control (0% of GCB) and commercially ava
Externí odkaz:
https://doaj.org/article/56b2a06cf23f4a36b8bc118e6f412d44
Autor:
Amal Bakr Shori
Publikováno v:
Hayati Journal of Biosciences, Vol 24, Iss 1, Pp 1-5 (2017)
Several studies have demonstrated differences among strains of probiotic bacteria with regard to their survival in acid environment. Probiotics must survive in gastric acids to reach the small intestine and colonize the host for appropriate preventio
Externí odkaz:
https://doaj.org/article/d241f539060f4661bfdc5cac9d6eecfd
Autor:
Amal Bakr Shori
Publikováno v:
Journal of the Saudi Society of Agricultural Sciences, Vol 11, Iss 2, Pp 79-88 (2012)
The importance of micro-flora in dairy products cannot be overemphasised. Although there are scores of academic papers that elucidated on this subject, however, to the best knowledge of the researcher, there is no published paper that compares the co
Externí odkaz:
https://doaj.org/article/aae634cb7adc443181463212974c57d5
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