A5048493898- Phytochemicals and Antioxidant Activities
- Nutritional Studies and Diet
- Essential Oils and Antimicrobial Activity
- Meat and Animal Product Quality
- Natural Antidiabetic Agents Studies
- Consumer Attitudes and Food Labeling
- Food composition and properties
- Polysaccharides Composition and Applications
- Diet and metabolism studies
- Nutrition and Health in Aging
- Botanical Research and Applications
- Salmonella and Campylobacter epidemiology
- Animal Diversity and Health Studies
- Sodium Intake and Health
- Proteins in Food Systems
- Protein Hydrolysis and Bioactive Peptides
- Microencapsulation and Drying Processes
- Nanocomposite Films for Food Packaging
- Pineapple and bromelain studies
- Food Safety and Hygiene
- Diet, Metabolism, and Disease
- Food Waste Reduction and Sustainability
- Pharmacology and Obesity Treatment
- Psidium guajava Extracts and Applications
- Listeria monocytogenes in Food Safety
Qatar University
2015-2025
Summary In this study, the copper nanoparticles were synthesized using various concentrations (5%, 6 %, 8%, and 10%) of Nigella sativa seed extracts, their antibacterial antiobesity effect was evaluated. The optimum particle size (98.23 nm) obtained at an extract concentration 8%. FTIR results confirmed functional groups responsible for ion reduction, exhibited high activity against Pseudomonas aeruginosa Escherichia coli having inhibition zone 25 mm 24 mm, respectively. Significantly ( P...
We aimed to examine the association between chili intake and cognitive function in Chinese adults. This is a longitudinal study of 4852 adults (age 63.4 ± 7.7) attending China Health Nutrition Survey during 1991 2006. Cognitive was assessed 1997, 2000, 2004 In total, 3302 completed screening tests at least two surveys. Chili by 3-day food record home visits each survey Multivariable mixed linear regression logistic were used. inversely related function. fully adjusted models, including...
Recently, the demand for composite edible coatings has increased significantly as a new trend to confront serious processing and storage problems that always arise regarding chicken meat. We aim develop carboxymethyl cellulose (CMC) coating containing various concentrations (0, 1, 2, 3, 4%) of an ethanolic propolis extract (EPE) maintain quality extend shelf life breast meat stored at 2 °C 16 days. The influence CMC EPE on physicochemical microbiological parameters meat, e.g., pH, color,...
Summary The impact of using chia seeds at different rates (0%, 0.5%, 1%, and 1.5%) in meatball on the water content, pH lipid oxidation (thiobarbituric acid reactive substances, TBARS), cooking loss heterocyclic aromatic amines (HAAs) content meatballs cooked 150, 200, 250 °C was investigated. seed significantly affected ( P < 0.01), 0.05), 0.05) total HAAs whereas no significant > detected TBARS value. With cooking, decreased while values increased 0.01). Cooking temperatures 0.01)...
High iron intake has been shown to be associated with poor cognition. We aimed examine the association between iron-related dietary pattern (IDP) and cognitive function in Chinese adults.Longitudinal study data from China Health Nutrition Survey (CHNS) during 1991-2006 were used (N = 4852, ≥55 years old). Dietary was obtained a 3-day food record home visits. Reduced rank regression construct IDP as response variable. Cognitive assessed 1997, 2000, 2004 2006. Multivariable mixed linear...
Purpose In many developing countries, the main source of food related illness is fast foods restaurants. Health inspections fast-food restaurants may not be sufficient to ensure and enforce safety regulations. The purpose this paper investigate knowledge, attitudes practices (KAP) handlers in Qatar. Design/methodology/approach Data were collected from 102 through a structured survey. questionnaire comprised questions on KAP. association between scores for KAP among was measured with...
Summary Brewer's spent grain is the most prevalent low‐cost by‐product of brewing industry, contributing to about 85% all by‐products produced. It interest for food industry applications because its high nutritional value (fibres, protein and bioactive substances). The objective this study was determine effects different brewer's composition usage on various quality criteria noodles as well investigate possible opportunities assessments them in production against obesity. For purpose, noodle...
Heterocyclic aromatic amines (HAAs) are mutagenic/carcinogenic compounds that can be formed during the cooking process of proteinaceous foods such as meat. Therefore, it is needed to inhibit or reduce their formations in cooked meats. Hereby, effects sumac usage (0.5%, w/w) beef meatball preparation on formation HAAs and some quality parameters (water, pH, loss, lipid oxidation values) meatballs at 150 250 °C were investigated. The caused a reduction pH (p < 0.01), loss 0.05), level...