Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Mohammed Al-Khusaibi"'
Autor:
Nasser Al-Makhroumi, Mohammed Al-Khusaibi, Lyutha Al-Subhi, Ismail Al-Bulushi, Mohammed Al-Ruzeiqi
Publikováno v:
Journal of the Saudi Society of Agricultural Sciences. 21:485-492
Autor:
R. Krishna Priya, Ali Al Bimani, Mullaicharam Bhupathyraaj, Laith Al Shabibi, Manahil Musallam Mohammed Al Khusaibi
Publikováno v:
2022 International Conference on Inventive Computation Technologies (ICICT).
Autor:
Mohammad Shafiur Rahman, Ismail M. Al-Bulushi, Kutaila Abbas Al-Farsi, Nasser Al-Habsi, Mohammed Al-Khusaibi, Aisha Abushelaibi
Publikováno v:
International Journal of Food Studies, Vol 8, Iss 1 (2019)
Water activity is considered an important factor in assessing the stability of food. Understanding the relationship between water activity and equilibrium moisture content (moisture sorption isotherm) benefits food processing in terms of modeling of
Publikováno v:
Techniques to Measure Food Safety and Quality ISBN: 9783030686352
Deep-fat frying is a quick method of cooking that produces a product with attractive organoleptic properties. However, the degradation of frying oil that occurs thr ough series of reactions and the transfer of a substantial amount of oil to the produ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bff55817fdb4dd856f9f74404aeef71c
https://doi.org/10.1007/978-3-030-68636-9_14
https://doi.org/10.1007/978-3-030-68636-9_14
Publikováno v:
Techniques to Measure Food Safety and Quality ISBN: 9783030686352
Texture is one of the sensory attributes that consumers use to evaluate food acceptability and purchasing decision. It is a very complex attribute where different senses (e.g., vision, hearing, and touch) are used simultaneously to assess different t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e2107f15b659689356d704ca67ae170a
https://doi.org/10.1007/978-3-030-68636-9_17
https://doi.org/10.1007/978-3-030-68636-9_17
Publikováno v:
Canadian Journal of Clinical Nutrition. 6:84-104
Autor:
Ismail M. Al-Bulushi, Abdullah M. Al-Sadi, Mohammed Al-Khusaibi, Nejib Guizani, Muna S. Bani-Uraba
Publikováno v:
BMC Microbiology, Vol 17, Iss 1, Pp 1-10 (2017)
BMC Microbiology
BMC Microbiology
Background Date palm has been a major fruit tree in the Middle East over thousands of years, especially in the Arabian Peninsula. Dates are consumed fresh (Rutab) or after partial drying and storage (Tamar) during off-season. The aim of the study was
Publikováno v:
Traditional Foods ISBN: 9783030246198
Traditional food and beverage derived from land and sea, and it reflect an important trait of any nation’s cultural heritage. These foods are considered as essential daily or occasional dishes by the local populace for long time. The method and rec
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::75e764df6b01bcf35b979e58b3c5e29c
https://doi.org/10.1007/978-3-030-24620-4_3
https://doi.org/10.1007/978-3-030-24620-4_3
Autor:
Mohammed Al-Khusaibi
Publikováno v:
Traditional Foods ISBN: 9783030246198
Traditional foods represent the geographical distinct environment, resources and culture of people. According to the EUROFIR “Traditional food is a food of a specific feature or features, which distinguishes it clearly from other similar products o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::053583d6fa3af91ebdee2b6bf7579354
https://doi.org/10.1007/978-3-030-24620-4_2
https://doi.org/10.1007/978-3-030-24620-4_2
Publikováno v:
Traditional Foods ISBN: 9783030246198
Tradition is “a long-established custom or belief that has been passed on from one generation to another" (Oxford Dictionary, https://en.oxforddictionaries.com/definition/tradition, 2018). It is handed down from age to age, following or conforming
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::297a9dec8061b7d5c810f6c9a0e011b8
https://doi.org/10.1007/978-3-030-24620-4_1
https://doi.org/10.1007/978-3-030-24620-4_1