Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Sharifa, Alkandari"'
Autor:
Ahmed Aldughpassi, Sharifa Alkandari, Dina Alkandari, Fatima Al-Hassawi, Jiwan S. Sidhu, Hanan A. Al-Amiri, Ebtihal Al-Salem
Publikováno v:
Annals of Agricultural Sciences, Vol 66, Iss 2, Pp 115-120 (2021)
Psyllium husk (Plantago ovata Forssk.), is an excellent source of natural soluble fiber. Arabic flatbread formulation standardized in a laboratory was scaled up for production in a commercial bakery. The water holding capacity (WHC) of wholegrain whe
Externí odkaz:
https://doaj.org/article/75aac426da1d4a8ea2e0c5f1e3275717
Autor:
Fatima Al-Hassawi, Ahmed Aldughpassi, Dina Alkandari, Sharifa Alkandari, Hanan Al-Amiri, Jiwan S. Sidhu, Ebtihal Al-Salem
Publikováno v:
Annals of Agricultural Sciences, Vol 66, Iss 2, Pp 115-120 (2021)
Psyllium husk (Plantago ovata Forssk.), is an excellent source of natural soluble fiber. Arabic flatbread formulation standardized in a laboratory was scaled up for production in a commercial bakery. The water holding capacity (WHC) of wholegrain whe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f9e8de63cfeceee33a91f4c4aab11d5a
https://doi.org/10.1016/j.aoas.2021.08.002
https://doi.org/10.1016/j.aoas.2021.08.002
Autor:
Mohammad Al-Foudari, Fatima Al-Hassawi, Ahmed Aldughpassi, Jiwan S. Sidhu, Mohammad E. Bhatti, Sharifa Alkandari
Publikováno v:
Saudi Journal of Biological Sciences
Saudi Journal of Biological Sciences, Vol 28, Iss 6, Pp 3602-3606 (2021)
Saudi Journal of Biological Sciences, Vol 28, Iss 6, Pp 3602-3606 (2021)
Wheat grain is a rich source of phosphorus which is present mostly as phytic acid and is distributed mainly in the bran and germ fractions. Phytic acid has now been recognized as an important phytochemical having antioxidant properties. This study de
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5189179f2cf2e2438be72eeffd349469
http://europepmc.org/articles/PMC8175994
http://europepmc.org/articles/PMC8175994
Publikováno v:
Nutrition and Health. 27:181-189
Background: Functional food ingredients, such as dietary fiber, long-chain polyunsaturated fatty acids, and high-quality protein, have been shown to help control blood glucose concentration and lower high blood pressure (BP), as well as improving oth
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::af67d3e316fcba2100be5ef732ac1ae4
https://doi.org/10.1177/0260106020981819
https://doi.org/10.1177/0260106020981819
Autor:
Amani Al-Othman, Hanan Al-Amiri, Sharifa Alkandari, Ahmed Aldughpassi, Anwar Ahmad, Fatima Al-Hassawi, Jiwan S. Sidhu, Nissar Ahmed
Publikováno v:
Saudi Journal of Biological Sciences
The objective of this research work was to produce acceptable quality functional foods, namely, extruded snacks, digestive biscuits and pan bread, on a pilot scale, using vitamin E and β-carotene-rich red palm olein (RPOL) and red palm shortening (R
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fb09957aabea44746d17acf1a1e53250
https://pubmed.ncbi.nlm.nih.gov/34588864
https://pubmed.ncbi.nlm.nih.gov/34588864
Publikováno v:
Nutrition and health. 27(2)
Functional food ingredients, such as dietary fiber, long-chain polyunsaturated fatty acids, and high-quality protein, have been shown to help control blood glucose concentration and lower high blood pressure (BP), as well as improving other cardiovas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::f8b970e3970dd843b15f36b35a8879e5
https://pubmed.ncbi.nlm.nih.gov/33530854
https://pubmed.ncbi.nlm.nih.gov/33530854