Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Jamla Al-Otaibi"'
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
Publikováno v:
Food Control. 19:98-105
A food consumption survey to identify the types and quantities of coloured food items that are most commonly consumed by children in Kuwait was conducted. Determination of colour additives in 334 food items consumed was performed by high-performance
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a8f9ca64b80b0a1d891600a03fb4b428
https://doi.org/10.1016/j.foodcont.2007.06.001
https://doi.org/10.1016/j.foodcont.2007.06.001
Autor:
Sameer Al-Zenki, Maha Al-Batel, Jamla Al-Otaibi, Tareq Al-Aati, Hani M. Al-Mazeedi, Husam Alomirah, Jiwan S. Sidhu
Publikováno v:
Journal of Food Quality. 30:745-763
Approximately, 1,000 locally produced and imported milk and dairy product samples were collected at different seasonal periods from different farms and retail outlets in Kuwait, and screened for the presence of four antimicrobial residues (beta-lacta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f1352309b9f23a538da22243121fc7b4
https://doi.org/10.1111/j.1745-4557.2007.00157.x
https://doi.org/10.1111/j.1745-4557.2007.00157.x
Publikováno v:
Food Chemistry. 85:331-337
Thirty-two commonly consumed Kuwaiti dishes were analyzed for 15 elements. These dishes were fish dishes, sandwiches, pastries, soups, sweets, salads, kubas and dairy dishes. The results were as follows in milligrammes per 100 g edible portion (unles
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::06c7e200b9d4f8a9a4d8c31b8bcf8183
https://doi.org/10.1016/j.foodchem.2003.05.001
https://doi.org/10.1016/j.foodchem.2003.05.001
Publikováno v:
Food Chemistry. 80:377-386
Thirty-two Kuwaiti composite dishes were analyzed for their fatty acid and cholesterol contents. The fatty acid profile showed that palmitic and stearic acid were predominant, whereas cis-oleic was the major mono-unsaturated fatty acid. Some dishes c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::108dd42536b9b24edd7ae9f1127cffc8
https://doi.org/10.1016/s0308-8146(02)00277-7
https://doi.org/10.1016/s0308-8146(02)00277-7
Autor:
Adnan Husain, Sameer Al-Zenki, Husam Alomirah, S. Khalafawi, Fawzia Al-Awadhi, Jamla Al-Otaibi, Wajih N. Sawaya, Ali Al-Omair, Talat Saeed, Nissar Ahmad, Hanan Al-Amiri
Publikováno v:
Food Chemistry. 69:331-338
The State of Kuwait, in cooperation with the U.S. FDA, conducted a total diet study (TDS) to estimate pesticide intake by the population. The organophosphate (OP) pesticide levels in 139 food items, constituting the TDS core list, are reported here.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9a4be0e6fc01dba663ad0f1ea1a279e8
https://doi.org/10.1016/s0308-8146(99)00258-7
https://doi.org/10.1016/s0308-8146(99)00258-7
Autor:
Hanan Al-Amiri, Sameer Al-Zenki, Wajih N. Sawaya, Jamla Al-Otaibi, A.S. Elnawawy, Husam Alomirah
Publikováno v:
Journal of Food Science. 60:611-614
The effects of MAP and/or pretreatment with lactic acid buffer were studied on the shelf-life of broiler carcasses, under conditions simulating market storage (4 and 7°C) in the State of Kuwait. Pretreatment with lactic acid buffer increased treated
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6deaf4f810ab3dceaf4019edc49d4327
https://doi.org/10.1111/j.1365-2621.1995.tb09839.x
https://doi.org/10.1111/j.1365-2621.1995.tb09839.x
Publikováno v:
International journal of food sciences and nutrition. 60(8)
The nutritive value of 33 dishes commonly consumed in the state of Kuwait was analyzed. On a fresh weight basis, the moisture content of the dishes ranged from 0.29% to 94.37%, protein content from 0.65% to 24.80%, and fat content from 0.03% to 59.22
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8f8cbcf033b72e02e025ebf0541daf3a
https://pubmed.ncbi.nlm.nih.gov/19919514
https://pubmed.ncbi.nlm.nih.gov/19919514
Autor:
Sameer Al-Zenki, Hanan Al-Amiri, Talat Saeed, Wajih N. Sawaya, al-Saqer J, Ali Al-Omair, Jamla Al-Otaibi, Nadeem Ahmad, S. Khalafawi, Adnan Husain, Fawzia Al-Awadhi
Publikováno v:
Food additives and contaminants. 16(11)
The State of Kuwait conducted a total diet study (TDS) to determine the dietary intakes of selected pesticides. This paper reports the results of this study. A national food consumption survey was performed and core food lists for different populatio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f8d3f3598a55aa8e04dbc93d4f6858b0
https://pubmed.ncbi.nlm.nih.gov/10755139
https://pubmed.ncbi.nlm.nih.gov/10755139