Zobrazeno 1 - 10
of 157
pro vyhledávání: '"Roselina Karim"'
Autor:
Shafa’atu Giwa Ibrahim, Roselina Karim
Publikováno v:
Exploration of Foods and Foodomics, Vol 2, Iss 3, Pp 223-235 (2024)
Aim: Kenaf (Hibiscus cannabinus) is an herbaceous plant of economic significance, the seed is rich in essential nutrients and has the potential for the production of protein-based products. This study investigated the holistic effects of coagulants,
Externí odkaz:
https://doaj.org/article/c5d30f2b6cfd4317938e89b005850707
Publikováno v:
Applied Sciences, Vol 13, Iss 3, p 1344 (2023)
The thermal process of green amaranth leads to the partial or complete degradation of chlorophyll pigments and loss of green colour due to the formation of chlorophyll derivatives. This study aimed to evaluate a stabilisation process utilising metal
Externí odkaz:
https://doaj.org/article/314f46fa14c740fc9a501aa3c3cd6442
Publikováno v:
Molecules, Vol 28, Iss 1, p 311 (2022)
Pennywort (Centella asiatica) is a herbaceous vegetable that is usually served in the form of fresh-cut vegetables and consumed raw. Fresh-cut vegetables are in high demand as they offer convenience, have fresh-like quality and are potentially great
Externí odkaz:
https://doaj.org/article/147c53281b334fd5a89ed28c4409abe4
Utilizing Nutritional and Polyphenolic Compounds in Underutilized Plant Seeds for Health Application
Publikováno v:
Molecules, Vol 27, Iss 20, p 6813 (2022)
Plants represent a significant part of the human diet. Humans have utilized every part of plants for survival, and seeds are no exception. Seeds offer high protein, unsaturated fats, fibre, essential vitamins, and minerals for various food applicatio
Externí odkaz:
https://doaj.org/article/ad6885baf3c5417a96d3bd9ef854608d
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 7, Iss 11, Pp 1795-1798 (2019)
Purple sweet potato (PSP) serves as a potential source for dual functionalities of resistant starch (RS) and antioxidants. This study aims to evaluate the effects of pullulanase enzyme on these functionalities. Results showed that the incorporation o
Externí odkaz:
https://doaj.org/article/5a14f7b6eea849ac9eb92c145f192d76
Publikováno v:
International Journal of Food Properties, Vol 22, Iss 1, Pp 974-984 (2019)
Current work evaluated the effects of 12-month storage, at chilled (4ºC) and ambient (25ºC) temperatures, on the physical properties, resistant starch (RS) content and antioxidant profile of purple sweet potato (PSP) powder. This study revealed two
Externí odkaz:
https://doaj.org/article/612a3f40585b482c801c27d057f5c20a
Publikováno v:
International Journal of Food Science, Vol 2021 (2021)
The demand for vegetable powder has been escalating considerably due to its various health benefits and higher shelf life compared to fresh green leafy vegetables. Thus, much research emphasised manufacturing vegetable powder at a lower operational c
Externí odkaz:
https://doaj.org/article/a004b2276eb64d7182e8f2f09963530f
Autor:
Mona AGHAZADEH, Roselina KARIM, Russly ABDUL RAHMAN, Muhammad Tauseef SULTAN, Stuart Kenth JOHNSON, Maryam PAYKARY
Publikováno v:
Czech Journal of Food Sciences, Vol 36, Iss 5, Pp 403-409 (2018)
The physical properties of corn, wheat and rice starch edible films with different level of glycerol were evaluated. Starch films exhibited an apparent endothermic peak in the range of 151-199°C with corn starch film with 1.6% glycerol having a rela
Externí odkaz:
https://doaj.org/article/45fcfebc016e44ab93664ff9af151de4
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 6, Iss 8, Pp 1022-1029 (2018)
The physical and chemical characteristics oven dried millet flour from dehulled millet soaked in different media was studied. Depigmented oven dried dehulled millet flour was produced by soaking dehulled millet in different solutions; water, 1% NaCl,
Externí odkaz:
https://doaj.org/article/a67eb02cc513433587fa82c0fb9a867d
Publikováno v:
International Journal of Food Properties, Vol 21, Iss 1, Pp 1091-1106 (2018)
Rambutan seed is discarded during fruit processing. However, the seed contains a considerable amount of crude fat. Hence, the objective of this study was to determine two anti-nutritional constituents, namely saponin and tannin, and to characterize t
Externí odkaz:
https://doaj.org/article/1004ee2706ab48c0bd5983f84f142447