Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Hanan Al-Amiri"'
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
Autor:
Amani Al-Othman, Hanan Al-Amiri, Sharifa Alkandari, Ahmed Aldughpassi, Anwar Ahmad, Fatima Al-Hassawi, Jiwan S. Sidhu, Nissar Ahmed
Publikováno v:
Saudi Journal of Biological Sciences
The objective of this research work was to produce acceptable quality functional foods, namely, extruded snacks, digestive biscuits and pan bread, on a pilot scale, using vitamin E and β-carotene-rich red palm olein (RPOL) and red palm shortening (R
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fb09957aabea44746d17acf1a1e53250
https://pubmed.ncbi.nlm.nih.gov/34588864
https://pubmed.ncbi.nlm.nih.gov/34588864
Dietary fatty acids and cholesterol content are proved, by many research studies, to be associated with various health conditions, including cardiovascular health. Knowledge of the composition of these nutrients in food is essential for proper planni
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d2f95bb6710c35e5a86d85abf1f509e7
https://doi.org/10.1101/2020.11.18.20233999
https://doi.org/10.1101/2020.11.18.20233999
Autor:
Basma Dashti, Adnan Husain, Hanan Al-Amiri, Brian D. Laird, Hing Man Chan, Kurunthachalam Kannan, Anwar Sultan, Amani Al-Othman, Bedraya Mandekar
Publikováno v:
Archives of Environmental Contamination and Toxicology. 72:108-118
Inorganic and organic forms of arsenic (As), as well as omega-3 fatty acids were measured in 578 fish/seafood samples that belong to 15 species of commonly consumed seafood in Kuwait. Arsenic speciation data, with the toxicological profile of inorgan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bd17b53226178a1cb5956e364933e31f
https://doi.org/10.1007/s00244-016-0329-x
https://doi.org/10.1007/s00244-016-0329-x
Autor:
Hanan Al-Amiri, Adnan Husain, Kurunthachalam Kannan, Brian D. Laird, Faten Al-Mutawa, Basma Dashti, Amani Al-Othman, Hing Man Chan, Anwar Sultan
Publikováno v:
The Science of the total environment.
Seafood is an important source of essential nutrients; however, it can also confer health risks from methylmercury (MeHg). In this paper, we evaluate the levels of potential methylmercury exposure among Kuwaiti seafood consumers in order to support t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::172591ac53799463f9402d20e099cca5
https://pubmed.ncbi.nlm.nih.gov/28697390
https://pubmed.ncbi.nlm.nih.gov/28697390
Autor:
Hanan Al-Amiri, N. M. Al-Hamad, F. A. Al-Awadhi, A. H. Binheji, Jamla Al-Otaibi, Mohammed Al-Foudari
Publikováno v:
International Journal of Food Sciences and Nutrition. 62:152-157
Total dietary fiber (TDF), insoluble dietary fiber (IDF) and soluble dietary fiber (SDF) contents of 37 composite dishes commonly consumed in the State of Kuwait were determined by the AOAC enzymatic-gravimetric method of Prosky et al. Levels (g/100
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1d3f9d9603e255992ba43bf6104ee8df
https://doi.org/10.3109/09637486.2010.526929
https://doi.org/10.3109/09637486.2010.526929
Autor:
Jameela M. Al-Saqer, Isa B. Mansour, M. Johari, Jiwan S. Sidhu, Suad N. Al-Hooti, Amani Al-Othman, Hanan Al-Amiri
Publikováno v:
International Journal of Food Properties. 7:15-25
Edible red palm olein (RPOL) has been newly developed by the Malaysian Palm Oil Board for use in food products to enhance their nutritional value. The results of the effect of RPOL and red palm shortening (RPS) on the objective color and instrumental
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f70371ff6fb40a89d2377a1a708c2a58
https://doi.org/10.1081/jfp-120022492
https://doi.org/10.1081/jfp-120022492
Autor:
Jamila M. Al-Saqer, Nissar Ahmed, Hanan Al-Amiri, Suad N. Al-Hooti, Amani Al-Othman, Johari Minal, Isa B. Mansour, Latifa Al-Haji, Jiwan S. Sidhu
Publikováno v:
Food Chemistry. 85:579-583
Two functional foods (pan bread and sugar-snap cookies), were prepared using red palm olein (RPOL) and red palm shortening (RPS) with the objective of providing higher amounts of antioxidant vitamin E in our diet. The total vitamin E contents in the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::15d7d90313eefd71fdbff557c18b4dfc
https://doi.org/10.1016/j.foodchem.2003.08.003
https://doi.org/10.1016/j.foodchem.2003.08.003
Publikováno v:
Food Chemistry. 83:557-561
Thirty-two commonly consumed dishes (fish dishes, sandwiches, soup, pastries, salads, kubas, sweets and dairy dishes) in Kuwait were analysed for total dietary fibre, soluble dietary fibre and insoluble dietary fibre. The total dietary fibres were th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a5b93e8491c3545fefaffd9468d7869c
https://doi.org/10.1016/s0308-8146(03)00153-5
https://doi.org/10.1016/s0308-8146(03)00153-5
Autor:
Adnan Husain, Rabaa Al-Kandari, Jameela Al-Sager, Tahani Al-Sharrah, Mohammed Al-Foudari, Ali Al-Sayegh, Wajih N. Sawaya, Hanan Al-Amiri
Publikováno v:
Human and Ecological Risk Assessment: An International Journal. 9:1075-1087
To assess the health risks associated with dietary exposure of the Kuwait population, two market baskets comprising 146 food items, which represented the diets of various age groups of the Kuwaiti population, were collected twice, once in the winter
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e02135d9ef9a17afcddbc135d13976d8
https://doi.org/10.1080/713610024
https://doi.org/10.1080/713610024