Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Moneera O. Aljobair"'
Publikováno v:
Foods, Vol 13, Iss 21, p 3512 (2024)
Hyperlipidemia is the root cause of numerous chronic conditions, leading to high mortality rates around the globe. Spirulina (Arthrospira platensis) microalgae serve as a promising reservoir of bioactive compounds with diverse pharmacological propert
Externí odkaz:
https://doaj.org/article/c318f746d37448e9848e7dac03d4dd74
Stabilization of the Antioxidant Properties in Spray-Dried Microcapsules of Fish and Chia Oil Blends
Autor:
Muhammad Abdul Rahim, Muhammad Imran, Saadia Ambreen, Faima Atta Khan, Joe M. Regenstein, Fahad Al-Asmari, Sadaf Oranab, Muhammad Nadeem, Imtiaz Hussain, Muhammad Zubair Khalid, Waseem Khalid, Moneera O. Aljobair, Isam A. Mohamed Ahmed
Publikováno v:
ACS Omega, Vol 8, Iss 38, Pp 35183-35192 (2023)
Externí odkaz:
https://doaj.org/article/a4e56e968ad14ff98ac5f6a7f9e077ea
Autor:
Moneera O. Aljobair
Publikováno v:
International Journal of Food Properties, Vol 25, Iss 1, Pp 1009-1020 (2022)
This study aimed to investigate the effect of different concentrations (0, 0.5, 1, 1.5, and 2%) of clove powder on the physicochemical, nutritional, and sensorial quality and storage stability of cookies. The results showed significantly (P ≤ .05)
Externí odkaz:
https://doaj.org/article/576e4b3f493f4626bf08dcdfdb7febbf
Publikováno v:
International Journal of Food Properties, Vol 24, Iss 1, Pp 845-858 (2021)
The aim was to develop nutritious drinks using date nectar with the two most popular Saudi date cultivars (Khalas and Sukkari) and spirulina at different substitution rates. The date puree was prepared with different concentrations of pectin enzymes.
Externí odkaz:
https://doaj.org/article/e24b664f19404428a8419314db79678c
Autor:
Shoaib Hasan, Zahid Anwar, Waseem Khalid, Fareed Afzal, Muddassar Zafar, Usman Ali, Mohammed Y. Refai, Mohamed Afifi, Ammar AL-Farga, Moneera O. Aljobair
Publikováno v:
Fermentation, Vol 9, Iss 2, p 179 (2023)
The large family of enzymes, known as polyphenols oxidases, includes laccase. Due to the inclusion of a copper atom in their catalytic core, laccases are frequently referred to as multi-copper oxidases. Laccases are versatile enzymes that can catalyz
Externí odkaz:
https://doaj.org/article/0fd7cbb742f94eaaa361d07f328817ca
Autor:
Omar Bashir, Syed Zameer Hussain, Kashif Ameer, Tawheed Amin, Beenish, Isam A. Mohamed Ahmed, Moneera O. Aljobair, Gousia Gani, Shakeel Ahmad Mir, Qudsiya Ayaz, Nowsheen Nazir
Publikováno v:
Foods, Vol 12, Iss 1, p 171 (2022)
Apricot powder was developed through spray drying using gum arabic as an encapsulating material at a concentration of 19%. Inlet air temperature, feed total soluble solids (TSS), feed flow rate, and atomization speed were 190 °C, 23.0 °C, 300.05 mL
Externí odkaz:
https://doaj.org/article/1083f7e9a72b49af9f5950a8953538f4
Autor:
Amnah M. A. Alsuhaibani, Amal N. Al-Kuraieef, Muneer M. Alsayadi, Amani H. Aljahani, Shamsan A. Almowallad, Moneera O. Aljobair
Publikováno v:
Saudi Journal of Biological Sciences, Vol 29, Iss 2, Pp 963-969 (2022)
The pectinase enzymes are involved in several industrial applications, and industrial waste is one of the largest environmental pollutants, so this study aims to Endo-polygalacturonase (endo-PG) producing using Aspergillus niger AUMC 4156, Penicilliu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::41d50138fc96ab5bcccbf97661e855b1
https://doi.org/10.1016/j.sjbs.2021.10.005
https://doi.org/10.1016/j.sjbs.2021.10.005
Autor:
Muhammad Abdul Rahim, Muhammad Imran, Muhammad Kamran Khan, Muhammad Haseeb Ahmad, Muhammad Nadeem, Waseem Khalid, Jose Manuel Lorenzo, Mohamed M. Afifi, Ammar AL-Farga, Moneera O. Aljobair
Publikováno v:
Processes; Volume 10; Issue 11; Pages: 2184
Background: Omega-3 fatty acids are essential fatty acids that the body cannot create itself; thus, they must be obtained from functional foods. Therefore, the food processing industries are becoming more interested in the production of omega-3 enric
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e3459f1e6e57fa32b0ccec86328f84dd
Publikováno v:
International Journal of Food Properties, Vol 24, Iss 1, Pp 845-858 (2021)
The aim was to develop nutritious drinks using date nectar with the two most popular Saudi date cultivars (Khalas and Sukkari) and spirulina at different substitution rates. The date puree was prepared with different concentrations of pectin enzymes.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1b45471bc23229823f4e282a804e91fe
https://doaj.org/article/e24b664f19404428a8419314db79678c
https://doaj.org/article/e24b664f19404428a8419314db79678c
Autor:
Muhammad Afzaal, Farhan Saeed, Muzzamal Hussain, Zoria Ismail, Azhari Siddeeg, Ammar AL-Farga, Moneera O. Aljobair
Publikováno v:
Saudi journal of biological sciences. 29(9)
The main objective of the present study was to evaluate the influence of encapsulation by extrusion technique using two hydrogels, namely; sodium alginate (Na-ALG) and whey protein isolate (WPI) on
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2ef9a37a1725f6fc4d5f9bfea2a33e14
https://pubmed.ncbi.nlm.nih.gov/35942164
https://pubmed.ncbi.nlm.nih.gov/35942164