Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Dina, Alkandari"'
Autor:
Ahmed Aldughpassi, Sharifa Alkandari, Dina Alkandari, Fatima Al-Hassawi, Jiwan S. Sidhu, Hanan A. Al-Amiri, Ebtihal Al-Salem
Publikováno v:
Annals of Agricultural Sciences, Vol 66, Iss 2, Pp 115-120 (2021)
Psyllium husk (Plantago ovata Forssk.), is an excellent source of natural soluble fiber. Arabic flatbread formulation standardized in a laboratory was scaled up for production in a commercial bakery. The water holding capacity (WHC) of wholegrain whe
Externí odkaz:
https://doaj.org/article/75aac426da1d4a8ea2e0c5f1e3275717
Autor:
Fatima Al-Hassawi, Ahmed Aldughpassi, Dina Alkandari, Sharifa Alkandari, Hanan Al-Amiri, Jiwan S. Sidhu, Ebtihal Al-Salem
Publikováno v:
Annals of Agricultural Sciences, Vol 66, Iss 2, Pp 115-120 (2021)
Psyllium husk (Plantago ovata Forssk.), is an excellent source of natural soluble fiber. Arabic flatbread formulation standardized in a laboratory was scaled up for production in a commercial bakery. The water holding capacity (WHC) of wholegrain whe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f9e8de63cfeceee33a91f4c4aab11d5a
https://doi.org/10.1016/j.aoas.2021.08.002
https://doi.org/10.1016/j.aoas.2021.08.002
Publikováno v:
J Food Sci Technol
The effect of sun-dried (SD), oven-dried (OD) and freeze-dried (FD) amla fruit powders on the mixing characteristic, objective color (ICI tristimulus L* a* b* values) and instrumental texture was investigated. The addition of differently dried amla p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::67c2bad8255c86abe7f67978b18a2a3a
https://doi.org/10.1007/s13197-019-03766-x
https://doi.org/10.1007/s13197-019-03766-x
Publikováno v:
Food science and technology international = Ciencia y tecnologia de los alimentos internacional. 27(3)
Bread is a staple food for majority of the people worldwide, but it has a high glycemic effect. Substituting wheat flour partly with chickpea flour and the presence of bran is suggested to improve the glycemic effect of bread; however, the non-gluten
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::6ed54d08fc933c592afb428e8f1b3f3b
https://pubmed.ncbi.nlm.nih.gov/32847395
https://pubmed.ncbi.nlm.nih.gov/32847395
Autor:
Dina Alkandari, Jiwan S. Sidhu
Probiotics has become a word in the modern era of science that has attracted a lot of attention from health professionals during the last few years, mainly because of its significant beneficial effects on human and animal health. Traditionally, a vas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6f4feef857f0c9872a34d86f1ba4cc0a
https://doi.org/10.1016/b978-0-12-816151-7.00014-4
https://doi.org/10.1016/b978-0-12-816151-7.00014-4
Autor:
Debopam Acharya, Mohammed Adnan, Dina Alkandari, Asfar S. Azmi, Nandakishore Bala, Manjeshwar Shrinath Baliga, Md. Rakibul Hassan Bulbul, Sajib Chakraborty, Jae Hyun Cho, Vera Elizabeth Closs, Jan Danko, Mo'ez Al-Islam E. Faris, Maria Gabriela Valle Gottlieb, Pankaj Gupta, Sheikh Mumtaz Hadi, Youngjin Han, Fazlul Huq, S.M. Rafiqul Islam, Arunporn Itharat, Vilma Maria Junges, Yearul Kabir, Faizan Kalekhan, Martin Kello, Md. Abdul Khaleque, Husain Y. Khan, Peter Kubatka, Avinash Kundadka Kudva, Norhafiza Mat Lazim, Ki Won Lee, Alena Liskova, Simona Martinotti, Robert Moffatt, Mohammad G. Mohammad, Ramzi M. Mohammad, Jan Mojzis, Meher Un Nessa, Francisco J. Olivas-Aguirre, Karkala Sreedhara Ranganath Pai, Michael L.J. Pais, In Sil Park, Mohammad Mostafizur Rahman, Md. Atiar Rahman, Atiqur Rahman, Elia Ranzato, Suresh Rao, Pratima Rao, Amitabha Ray, Simon Sajan, Raquel Seibel, Rakesh Sharma, Towfida Jahan Siddiqua, Jiwan S. Sidhu, Peter Solar, Zuzana Solarova, Sameh Soliman, Yong Sang Song, Arvind Trivedi, Mehmet Varol, Abraham Wall-Medrano, Tasleem A. Zafar, Pavol Zubor, Anthony Zulli
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::68930fabd062555946eaefa1a31b0eed
https://doi.org/10.1016/b978-0-12-816151-7.09992-0
https://doi.org/10.1016/b978-0-12-816151-7.09992-0
The amla fruit powders were analyzed for ascorbic acid, sugars, pectin, total phenolics (TPC), and total antioxidant activities (TEAC). Fresh amla was found to have 6644.305 mg/100 g ascorbic acid with sun-dried, oven-dried and freeze-dried having 74
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f379ed651ffccfd370996f6885dea55c
https://europepmc.org/articles/PMC6443718/
https://europepmc.org/articles/PMC6443718/