Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Raghad Abdelrahman"'
Publikováno v:
Ultrasonics Sonochemistry, Vol 79, Iss , Pp 105784- (2021)
Ultrasonication, redox-pair generated free radical method and their combination (Ultrasonication/redox-pair method) was used for production of camel whey-quercetin conjugates. FTIR and SDS-PAGE confirmed successful production of whey-quercetin conjug
Externí odkaz:
https://doaj.org/article/249b0701ba7a496595125a0d5c9bc2c8
Autor:
Olumide Samson Fawale, Priti Mudgil, Raghad Abdelrahman, Waqas N. Baba, Nilesh Prakash Nirmal, Sajid Maqsood
Publikováno v:
International Journal of Food Science & Technology. 58:2151-2160
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::736b8512c3f64ff6dc7662ee9c932e93
https://doi.org/10.1111/ijfs.16224
https://doi.org/10.1111/ijfs.16224
Publikováno v:
Food Bioscience. 53:102690
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dd405c7c7759e9b62ff00f5931b7d58e
https://doi.org/10.1016/j.fbio.2023.102690
https://doi.org/10.1016/j.fbio.2023.102690
Autor:
Waqas N. Baba, Raghad Abdelrahman, Poonam Aggarwal, Mudasir Yaqoob, Preeti Ahluwalia, Nuzhat Rasool
Publikováno v:
Journal of Food Measurement and Characterization. 15:2369-2376
The study was conducted to utilize kinnow residues (peel and pomace) and its peel phytochemicals extracted using supercritical fluid extraction, for the preparation of functional cookies. The Wheat flour was replaced with dried kinnow peel and pomace
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::35f95bc28ac1d0682159eaefd19b5ca0
https://doi.org/10.1007/s11694-021-00827-8
https://doi.org/10.1007/s11694-021-00827-8