Zobrazeno 1 - 10
of 128
pro vyhledávání: '"Inteaz, Alli"'
Autor:
Muhammad H. Alu'datt, Doa'a Ghazi Al-U'datt, Carole C. Tranchant, Mohammad N. Alhamad, Taha Rababah, Sana Gammoh, Ali Almajwal, Inteaz Alli
Publikováno v:
NFS Journal, Vol 21, Iss , Pp 65-72 (2020)
The aim of this study was to determine the phenolic and protein contents of differently prepared protein co-precipitates (Co) from flaxseed and soybean and to determine the antioxidant activity and inhibitory activity towards angiotensin-1-converting
Externí odkaz:
https://doaj.org/article/05c1b0df6ba040d28dce58503e6b8a2b
Autor:
Muhammad H. Alu’datt, Ayman Johargy, Inteaz Alli, Majdi Al-Mahasneh, Taha Rababah, Ali Almajwal, Khalil Ereifej, Sana Gammoh, Mohammad N. Alhamad
Publikováno v:
Food Chemistry. 218:99-106
Over the last two decades, separation, identification and measurement of the total and individual content of phenolic compounds has been widely investigated. Recently, the presence of a wide range of phenolic compounds in oil-bearing plants has been
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8e3228ca5069b1789e91764c93c05cb1
https://doi.org/10.1016/j.foodchem.2016.09.057
https://doi.org/10.1016/j.foodchem.2016.09.057
Autor:
Muhammad H. Alu'datt, Taha Rababah, Mohammad N. Alhamad, Majdi A. Al-Mahasneh, Sana Gammoh, Mohammed Al-Duais, Carole C. Tranchant, Stan Kubow, Inteaz Alli
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::13ce06a40d4cb62d403fb9bab48fe8eb
https://doi.org/10.1016/b978-0-08-100596-5.21505-9
https://doi.org/10.1016/b978-0-08-100596-5.21505-9
Autor:
Muhammad H. Alu’datt, Sana Gammoh, Mohammad N. Alhamad, Taha Rababah, Stan Kubow, Khalil Ereifej, Inteaz Alli
Publikováno v:
Food Hydrocolloids. 61:119-127
This study aimed to characterize the phenolic interactions generated from by-products of the protein isolation process from flaxseed and soybean flour. Protein isolates were removed from defatted and full-fat soybean and flaxseed using sodium hydroxi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e1d72275e8ed22b0dbab0aff9be9a6d3
https://doi.org/10.1016/j.foodhyd.2016.05.002
https://doi.org/10.1016/j.foodhyd.2016.05.002
Publikováno v:
Journal of food biochemistry. 43(5)
The effects of protein-phenolic interactions on the molecular characteristics of soybean and flaxseed proteins were investigated. Proteins were isolated from soybean and flaxseed using isoelectric precipitation, followed by extraction of free and bou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ed8bb24c6d72ef6640f8da062e40369b
https://pubmed.ncbi.nlm.nih.gov/31353527
https://pubmed.ncbi.nlm.nih.gov/31353527
Publikováno v:
Food Research International. 74:177-184
To investigate the interactions between caseins and phenolic acids, such as the ones present in chocolate, casein was incubated with protocatechuic acid or p-coumaric acid at 55°C. In addition, casein was isolated from chocolate and the phenolic com
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ca00db415a89728de1f6d2a04d3bacc5
https://doi.org/10.1016/j.foodres.2015.05.006
https://doi.org/10.1016/j.foodres.2015.05.006
Autor:
Mohammad N. Alhamad, Stan Kubow, Taha Rababah, Carole C. Tranchant, Inteaz Alli, Ghaid J. Al-Rabadi, Muhammad H. Alu’datt, Ali Almajwal
Publikováno v:
Critical reviews in food science and nutrition. 58(18)
Phenolic phytochemicals have become of interest due to their therapeutic potential, particularly with regards to their anti-cancer, anti-inflammatory, hypolipidemic, and hypoglycemic properties. An evolving area of research involving phenolics in foo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ee771ab21c669405d3d5c6042905690e
https://pubmed.ncbi.nlm.nih.gov/29027830
https://pubmed.ncbi.nlm.nih.gov/29027830
Publikováno v:
Food Chemistry. 146:608-613
This study aimed to investigate the effect of removal of phenolics on physico-chemical properties of protein isolates obtained from flaxseed and soybean. Proteins were isolated (I) from full-fat (F) and defatted (D) soybean (s) and flaxseed (f) using
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::14e488859f981119f86ee3b3f4be3858
https://doi.org/10.1016/j.foodchem.2013.09.104
https://doi.org/10.1016/j.foodchem.2013.09.104
Autor:
Khalil Ereifej, Ghaid J. Al-Rabadi, Mohammad N. Alhamad, Inteaz Alli, Peter Torley, Muhammad H. Alu’datt, Taha Rababah
Publikováno v:
Food and Bioproducts Processing. 91:327-335
Advances in protein co-precipitation technology over the past two decades have made it possible to commercially produce different types of proteins from mixtures of raw materials. Incorporation of protein co-precipitates improves the functional (e.g.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::67db6e1bef4135aa20694538b6b1f172
https://doi.org/10.1016/j.fbp.2012.11.011
https://doi.org/10.1016/j.fbp.2012.11.011
Publikováno v:
Food Chemistry. 139:93-99
The distribution of free and bound phenolic compounds present in soybean, flaxseed and olive were investigated. The phenolic compounds were fractionated on the basis on their solubility characteristics in water, alcohol, dilute base and dilute acid.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::85a758251812bfb87fa100abe6eb198c
https://doi.org/10.1016/j.foodchem.2012.12.061
https://doi.org/10.1016/j.foodchem.2012.12.061