Zobrazeno 1 - 10
of 54
pro vyhledávání: '"Barhi dates"'
Autor:
Abdullah M. Alhamdan
Publikováno v:
Foods, Vol 13, Iss 2, p 345 (2024)
Saudi Arabia is a prominent producer of dates, producing 1.6 million tons annually. There is a need to evaluate the physical properties and quality of fruits non-destructively and then modeled and predict them throughout the storage period. The aim o
Externí odkaz:
https://doaj.org/article/275ddbec863b40b797a17ba251b8f923
Publikováno v:
Foods, Vol 12, Iss 11, p 2115 (2023)
The use of natural ingredients to preserve the quality of fresh fruits is a promising approach to healthier products and a more sustainable industry. The present study was carried out to assess the effect of lactic acid (LA) and guava leaf extract (G
Externí odkaz:
https://doaj.org/article/ff7f1277fc5a4871af6ad35a06bf60ce
Publikováno v:
Foods, Vol 12, Iss 6, p 1160 (2023)
The use of natural preservatives in the storage of fresh fruits is a promising approach to healthier and more sustainable food processing. The current study was conducted to evaluate the effect of pomegranate peel extract (PPE) and lactic acid (LA) a
Externí odkaz:
https://doaj.org/article/fb0399a1b81d42a7b56f1237b8ea406a
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
Autor:
Kashif Ghafoor, Fahad Y. Al-Juhaimi, Elfadil E. Babiker, Md. Zaidul Islam Sarker, Isam A. Mohamed Ahmed
Publikováno v:
Horticulturae, Vol 8, Iss 12, p 1185 (2022)
Barhi dates at the Khalal stage were preserved using functional coatings developed using chitosan (CH) and olive-cake (OCE) and orange-peel (OPE) extracts in different ratios. The amounts of total flavonoids, total tannins, and total carotenoids, and
Externí odkaz:
https://doaj.org/article/7160dbc4e9424071bfa9d97b2ed48788
Autor:
Mahmoud Younis, Isam A. Mohamed Ahmed, Khaled A. Ahmed, Hany M. Yehia, Diaeldin O. Abdelkarim, Assem I. Zein El-Abedein, Abdulla Alhamdan
Publikováno v:
Plants, Vol 11, Iss 17, p 2322 (2022)
Barhi date fruit is one of the most important fruits that has high consumer preference and market value at the Khalal maturity stage. However, this stage is very short and the fruit is vulnerable to decay and the ripening process under improper handl
Externí odkaz:
https://doaj.org/article/de1e0cdfa71e4509b1aee3ef828341bb
Autor:
Kashif Ghafoor, Fahad Y. Al-Juhaimi, Elfadil E. Babiker, Isam A. Mohamed Ahmed, Syed Ali Shahzad, Omer N. Alsawmahi
Publikováno v:
Foods, Vol 11, Iss 11, p 1584 (2022)
Edible chitosan coatings with natural functional ingredients were used to preserve quality attributes of fresh Barhi date fruit. Fruits were coated with chitosan and/or 1 and 2% olive cake extract (OCE) or orange peel extract (OPE). Both coated and u
Externí odkaz:
https://doaj.org/article/ffb714f3840444c9b2ae586dd3aad188
Autor:
Diaeldin O. Abdelkarim, Khaled A. Ahmed, Mahmoud Younis, Hany M. Yehia, Assem I. Zein El-Abedein, Abdulla Alhamdan, Isam A. Mohamed Ahmed
Publikováno v:
Horticulturae, Vol 8, Iss 4, p 342 (2022)
Barhi dates are widely consumed at Khalal maturity stage and preserving the freshness quality of Barhi at this stage is a challenging task as this period is short and the fruits are more perishable. In this study, response surface methodology (RSM) w
Externí odkaz:
https://doaj.org/article/1c079bff9d6a43cfae9847fc1e24ff8b
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Publikováno v:
Foods; Volume 12; Issue 6; Pages: 1160
The use of natural preservatives in the storage of fresh fruits is a promising approach to healthier and more sustainable food processing. The current study was conducted to evaluate the effect of pomegranate peel extract (PPE) and lactic acid (LA) a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e0669d07973487a9361f3e15b9dabd7b