Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Amal Hassan Al-Shawi"'
Autor:
Ambreen Naz, Nighat Raza, Misbah Sharif, Kashif Razzaq, Sami Ullah, Muhammad Inam Afzal, Muzzamal Hussain, Samiah H. Al-Mijalli, Amnah Mohammed Alsuhaibani, Amal Hassan Al-Shawi, Muhammad Imran, Zarina Mushtaq, Entessar Al Jbawi
Publikováno v:
International Journal of Food Properties, Vol 26, Iss 1, Pp 1736-1748 (2023)
ABSTRACTBer (Ziziphus mauritiana), also known as “Chinese date” or “jujube,” belongs to the Rhamnaceae family. The current research was designed to assess the effect of storage temperatures (5°C and 15°C) on ascorbic acid content, reducing
Externí odkaz:
https://doaj.org/article/5e415d673a494fa3a6c2be9c3d48f081
Autor:
Ambreen Naz, Kashif Razzaq, Nighat Raza, Muzzamal Hussain, Ahmed Mujtaba, Muhammad Inam Afzal, Muhammad Umer, Amnah Mohammed Alsuhaibani, Amal Hassan Al-Shawi, Maryam Umar, Zarina Mushtaq, Muhammad Imran, Entessar AL JBawi
Publikováno v:
International Journal of Food Properties, Vol 26, Iss 1, Pp 1230-1243 (2023)
ABSTRACTGermination of seeds is a complex process linked to various molecular and biochemical changes that increase the nutritional value. This research has studied the impact of germination on the enzymatic and non-enzymatic antioxidant activities o
Externí odkaz:
https://doaj.org/article/cd61971eea99400ab615d566d2b3a3f2
Autor:
Dina A.B. Awad, Abdallah El-Hadary, Ali Osman, Amnah Mohammed Alsuhaibani, Amal Hassan Al-Shawi, Amr Elkelish, Ahmed Hamad
Publikováno v:
Journal of Agriculture and Food Research, Vol 14, Iss , Pp 100670- (2023)
This study investigated how enzymatically modified lysozyme added to yogurt can improve its antioxidant activity and quality properties during cold storage. For this purpose, hen egg white native lysozyme (LZ) was hydrolyzed with trypsin, creating a
Externí odkaz:
https://doaj.org/article/9b7b5b699dc14572aa8f402312d04714