Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Eid A. Zaky"'
Publikováno v:
Arabian Journal of Chemistry, Vol 15, Iss 7, Pp 103875- (2022)
This study conducted to evaluate the effect of additional dried moringa leaves on bread and their effects on the chemical and biological of rats fed it. Wheat flour with dried moringa leaves powder (DMLB) is used at different levels (6 and 9%) to pro
Externí odkaz:
https://doaj.org/article/600ae55b059647928c99fe2bca871cdb
Autor:
Ahmed A. Aly, Eid A. Zaky, Basma S. Elhabeby, Hussain Alessa, Ahmed M. Hameed, Mohammed Aljohani, Mohamed A. Nassan, Sultan Kadasah, Esmat S. Mohamed, Abdullah A.A. Alghamdi
Publikováno v:
Arabian Journal of Chemistry, Vol 14, Iss 11, Pp 103411- (2021)
Antioxidants are used to prevent oxidative changes and flavor development in oils and fats. The aim of this study is to evaluate the antioxidant effect of adding thyme powder added on sunflower oil during frying at different temperature intervals (25
Externí odkaz:
https://doaj.org/article/f2b8096566cc4838b51f38d5d62009ef
Autor:
Ahmed M. Hameed, Mohammed Aljohani, Abdulrahman A. Alsimaree, Salah M. El-Bahy, Abdulmajeed F. Alrefaei, Sultan Kadasah, Eid A. Zaky, Ahmed A. Aly, Hussain Alessa, Hadeer A. Mahmoud
Publikováno v:
Saudi Journal of Biological Sciences, Vol 28, Iss 12, Pp 7142-7151 (2021)
Saudi Journal of Biological Sciences
Saudi Journal of Biological Sciences
Graphical abstract
Oats are represented an important source for nutrition, and it have attracted a lot of attention in recent years. In this study we produced oatmeal cookies and oats was added to formula wheat by 50% and 75%. Also, we added cin
Oats are represented an important source for nutrition, and it have attracted a lot of attention in recent years. In this study we produced oatmeal cookies and oats was added to formula wheat by 50% and 75%. Also, we added cin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::86c9fb49bb2a4fc7d85bc8f27b391a39
http://www.sciencedirect.com/science/article/pii/S1319562X21006835
http://www.sciencedirect.com/science/article/pii/S1319562X21006835
Autor:
Mohammed Aljohani, Mohamed A. Nassan, Sultan Kadasah, Basma S. Elhabeby, Ahmed M. Hameed, Hussain Alessa, Abdullah A. A. Alghamdi, Eid A. Zaky, Ahmed A. Aly, Esmat S. Mohamed
Publikováno v:
Arabian Journal of Chemistry, Vol 14, Iss 11, Pp 103411-(2021)
Antioxidants are used to prevent oxidative changes and flavor development in oils and fats. The aim of this study is to evaluate the antioxidant effect of adding thyme powder added on sunflower oil during frying at different temperature intervals (25
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::16f573dfc3b9d0089d5da611552ee419
https://doi.org/10.1016/j.arabjc.2021.103411
https://doi.org/10.1016/j.arabjc.2021.103411