Výsledky vyhledávání - "Haya F. Alhuthayli"

Akademický článek

Correlation of in vitro digestibility with chemical composition and bioaccessibility of phenolic compounds in date pomace and antioxidant potential

Autor: Haya F. Alhuthayli, Mohamed Ahmed, Nouf A. Al Kharashi, Fahad M. Al-Jasass, Magdi A. Osman

Publikováno v: CyTA - Journal of Food, Vol 22, Iss 1 (2024)

This study aimed to evaluate the chemical composition and impact of in vitro gastrointestinal digestion on the recovery, bioaccessibility, indices, and changes in the bioactive compounds of date pomace. Bioactive compounds were extracted using variou

Externí odkaz: https://doaj.org/article/ede7f749517f49b8b319603ba6c39475

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Akademický článek

Changes in Phytochemical Compounds and Antioxidant Activity of Two Irradiated Sorghum (Sorghum bicolor (L.) Monech) Cultivars during the Fermentation and Cooking of Traditional Sudanese Asida

Autor: Layla K. Mohamed, Mashair A. Sulieman, Abu ElGasim A. Yagoub, Mohammed A. Mohammed, Haya F. Alhuthayli, Isam A. Mohamed Ahmed, Salah A. Almaiman, Mohammed A. Alfawaz, Magdi A. Osman, Amro B. Hassan

Publikováno v: Fermentation, Vol 8, Iss 2, p 60 (2022)

This study investigated the chemical changes of phytochemicals and antioxidant activity during the preparation of traditional Sudanese asida prepared from gamma-radiated (1.0 and 2.0 kGy) flour of two sorghum cultivars (Tabat and Wad Ahmed). For both

Externí odkaz: https://doaj.org/article/8a8a5e7977a747cd967eaf18893f13dc

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Biochemical Changes during Traditional Fermentation of Saudi Sorghum (Sorghum bicolor L.) Cultivars Flour into Khamir (Local Gluten Free Bread)

Autor: Salah A. Almaiman, Ibrahim Abdel Rahman, Alkhudayri, Mostafa Gassem, Amro B. Hassan, Mohammed A. Mohammed, Haya F. Alhuthayli, Magdi A. Osman, Adil Fickak, Dalal

Publikováno v: Journal of Oleo Science. 70:409-415

Effect of traditional fermentation on pH, titratable acidity, proteins, amino acids, and sugars contents of three local sorghum cultivars namely Hamra, Biadah and Shahla used in making khamir local bread were investigated. During 24 fermentations, th

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::352cd62745817466c9eb551c59a67227
https://doi.org/10.5650/jos.ess20311

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Effect of Natural Fermentation on the Chemical Composition, Mineral Content, Phytochemical Compounds, and Antioxidant Activity of Ziziphus spina-christi (L.) 'Nabag' Seeds

Autor: Magdi A. Osman, Mohammed A. Mohammed, Mohammed A. Alfawaz, Dalal A. Alkhudhayri, Haya F. Alhuthayli, Salah A. Al Maiman, Ghedeir M. Alshammari, Amro B. Hassan

Publikováno v: Processes, Vol 9, Iss 1228, p 1228 (2021)
Processes
Volume 9
Issue 7

Effects of fermentation on the chemical composition, mineral, total phenolic, total flavonoid, tannin, vitamin C, total carotenoid content, and antioxidant activity of “Nabag” Ziziphus spina-christi (L.) seeds were investigated. The fermentation

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::86ed65b18de0e6608a01aa586a26819e
https://www.mdpi.com/2227-9717/9/7/1228

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Awareness and Knowledge Regarding the Consumption of Dietary Fiber and Its Relation to Self-Reported Health Status in an Adult Arab Population: A Cross-Sectional Study

Autor: Nasser M. Al-Daghri, Saad A. Alghanim, Malak Nawaz Khan Khattak, Hanan Alfawaz, Muneerah A Aljumah, Haya F. Alhuthayli, Nasiruddin Khan, Kaiser Wani

Publikováno v: International Journal of Environmental Research and Public Health
Volume 17
Issue 12
International Journal of Environmental Research and Public Health, Vol 17, Iss 4226, p 4226 (2020)

The objective of this study was to examine the awareness, knowledge, and habits regarding dietary fiber intake and to analyze its relationship with self-reported health status among Saudi adults. A survey-based study using face-to-face interview was

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3a00dc5a2c52f6cd8e29e5fee662361d
http://europepmc.org/articles/PMC7345011

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Effects of Boiling and Roasting Treatments on the Content of Total Phenolics and Flavonoids and the Antioxidant Activity of Peanut (Arachis hypogaea L.) Pod Shells

Autor: Amro B. Hassan, Mohammed A. Mohammed, Magdi A. Osman, Adil Fickak, Mohammed A. Alfawaz, Haya F. Alhuthayli, Salah A. Al Maiman, Abu ElGasim A. Yagoub, Ghedeir M. Alshammari, Isam A. Mohamed Ahmed

Publikováno v: Processes
Volume 9
Issue 9
Processes, Vol 9, Iss 1542, p 1542 (2021)

This study was conducted to investigate the effect of boiling and roasting treatments on the phenolic and flavonoid contents and antioxidant activity of pod shells of two Sudanese peanut cultivars, Sodari and Ghabiash. The samples were subjected to a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::243b5db33023dc0f895c23d6b37f27c8
https://doi.org/10.3390/pr9091542

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Effects of microwave heat treatment on fungal growth, functional properties, total phenolic content, and antioxidant activity of sorghum (Sorghum bicolor L.) grain

Autor: Salah A. Almaiman, Amro B. Hassan, Nawal A. Albadr, Sarah Alsulaim, Haya F. Alhuthayli, Magdi A. Osman

Publikováno v: Food Chemistry. 348:128979

Sorghum grains were subjected to microwave heating at different power levels 350 and 500 W for application times of 15, 30, and 45 s. The effect of microwave heating on fungal growth, protein content, in vitro digestibility, protein solubility, and f

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a45289301ce5a893e81563b69e5c7fbc
https://doi.org/10.1016/j.foodchem.2020.128979

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