Zobrazeno 1 - 10
of 47
pro vyhledávání: '"Sam Al-Dalali"'
Autor:
Hani Ahmed, Mohamed Y. Zaky, Marwan M. A. Rashed, Marwan Almoiliqy, Sam Al-Dalali, Zienab E. Eldin, Mohanad Bashari, Ahmad Cheikhyoussef, Sulaiman A. Alsalamah, Mohammed Ibrahim Alghonaim, Abdulrahman M Alhudhaibi, Jinpeng Wang, Li-Ping Jiang
Publikováno v:
Ultrasonics Sonochemistry, Vol 107, Iss , Pp 106923- (2024)
The utilization of metallic nanoparticles in bio-nanofabrication holds significant potential in the field of applied research. The current study applied and compared integrated ultrasonic-microwave-assisted extraction (US/MICE), ultrasonic extraction
Externí odkaz:
https://doaj.org/article/c31057d2bb3c47dfba5c26360f812665
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101623- (2024)
Beer fish is characterized by its distinctive spicy flavor and strong beer aroma. Currently, there is a lack of comprehensive research analyzing the changes in taste and volatile compounds that occur during the processing of beer fish. Thus, this stu
Externí odkaz:
https://doaj.org/article/71cffbff0df2462abb1b8db14540422f
Autor:
Nabila Begum, Qudrat Ullah Khan, Sam Al-Dalali, Daoqiang Lu, Fang Yang, Jie Li, Di Wu, Riwang Li, Jun Wang, Dahai Liu, Huanlu Song
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 7 (2024)
Bone protein is a significant secondary product of the meat industry, comprising a substantial quantity of protein. These proteins could be broken down through enzymatic hydrolysis to generate antioxidant peptides. This study aimed to produce antioxi
Externí odkaz:
https://doaj.org/article/c04368e4a75e4793ae3cc61e17047b2f
Autor:
Hamzah Aleryani, Gao Qing, Adhita Sri Prabakusuma, Abdullah Abdo, Sam Al-Dalali, Zakarya Al-Zamani, Jian Xintan, He Jin-song
Publikováno v:
Italian Journal of Food Safety (2024)
In food safety implementation, bacterial inactivation is an imperative aspect of hygiene and sanitation. Studies on lithium magnesium silicate (LMS) hydrosol (sol) incorporated with slightly acidic electrolyzed water (SAEW) for decontamination of pat
Externí odkaz:
https://doaj.org/article/649fd63e2f314165b099e62af9c3e12b
Publikováno v:
Gels, Vol 10, Iss 4, p 237 (2024)
Conjugation with glucose (G) and fructose (F) via the Maillard reaction under the wet-heating condition is a natural and non-toxic method of improving the technological functions of 7S/11S proteins in different kinds of gels. It may be used as an aff
Externí odkaz:
https://doaj.org/article/403e0ac2cbd04c969d474d75338e585c
Autor:
Abdullah Abdo, Chengnan Zhang, Sam Al-Dalali, Yakun Hou, Jie Gao, Mohammed Abdo Yahya, Ali Saleh, Hamzah Aleryani, Zakarya Al-Zamani, Yaxin Sang
Publikováno v:
Nutrients, Vol 15, Iss 13, p 2923 (2023)
This study evaluated the cholesterol-alleviating effect and underlying mechanisms of chitosan-oligosaccharide (COS) in hypercholesterolemic hamsters. Male hamsters (n = 24) were divided into three groups in a random fashion, and each group was fed on
Externí odkaz:
https://doaj.org/article/51c38be8278946e5b8c92783662e73b7
Publikováno v:
Foods, Vol 11, Iss 20, p 3303 (2022)
Optimization of the enzymolysis process for preparing peanut protein hydrolysates using alcalase and trypsin was performed by employing the central composite design (CCD) of response surface methodology (RSM). The independent variables were solid-to-
Externí odkaz:
https://doaj.org/article/74cbdbc5c59d4c90b24fed1272dc1c2d
Autor:
Abid Sarwar, Sam Al-Dalali, Tariq Aziz, Zhennai Yang, Jalal Ud Din, Ayaz Ali Khan, Zubaida Daudzai, Quratulain Syed, Rubina Nelofer, Nazif Ullah Qazi, Zhang Jian, Anas S. Dablool
Publikováno v:
Journal of Fungi, Vol 8, Iss 7, p 713 (2022)
Fermentation of available sugars in milk by yogurt starter culture initially and later by Saccharomyces boulardii (Probiotic yeast) improves the bioavailability of nutrients and produces bioactive substances and volatile compounds that enhance consum
Externí odkaz:
https://doaj.org/article/053d5a2d95ea45d291ee034cf8c4590d
Autor:
Abid Sarwar, Tariq Aziz, Sam Al-Dalali, Xiao Zhao, Jian Zhang, Jalal ud Din, Chao Chen, Yongqiang Cao, Zhennai Yang
Publikováno v:
Foods, Vol 8, Iss 10, p 468 (2019)
Saccharomyces boulardii is a unique species of yeast previously characterized as a probiotic strain (CNCM I-745) among a few probiotic yeasts reported to date. Inulin is one of the most common prebiotics that exhibit twisted hydrocolloidal properties
Externí odkaz:
https://doaj.org/article/50becf4b483d4a2aabcc2f1563fe45c3
Autor:
Sang, Abdullah Abdo, Chengnan Zhang, Sam Al-Dalali, Yakun Hou, Jie Gao, Mohammed Abdo Yahya, Ali Saleh, Hamzah Aleryani, Zakarya Al-Zamani, Yaxin
Publikováno v:
Nutrients; Volume 15; Issue 13; Pages: 2923
This study evaluated the cholesterol-alleviating effect and underlying mechanisms of chitosan-oligosaccharide (COS) in hypercholesterolemic hamsters. Male hamsters (n = 24) were divided into three groups in a random fashion, and each group was fed on