Search Results - "Karrar, Emad"

Inhibitory effect of antioxidants on key off-odors in French fries and oils and prolong the optimum frying stage by Xu, Lirong, Mei, Xue, Wu, Gangcheng, Karrar, Emad, Jin, Qingzhe, Wang, Xingguo

“…The flavor formation of fried food experienced an optimum stage, fried food obtained more desirable flavor during this stage. In order to improve the flavor of…”
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Effect of phenolic extracts from Camellia oleifera seed cake on the formation of polar compounds, core aldehydes, and monoepoxy oleic acids during deep-fat frying by Wu, Gangcheng, Han, Shuyan, Zhang, Yiren, Liu, TongTong, Karrar, Emad, Jin, Qingzhe, Zhang, Hui, Wang, Xingguo

“…•Bullet point 1: CSCE, TP and TBHQ had no significant effect on AV and TGH during deep-fat frying.•Bullet point 2: The CSCE could significantly inhibit the…”
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Effect of palm stearin on the physicochemical characterization and capsaicinoid digestion of Sichuan hotpot oil by Zou, Shuo, Zhang, Yiren, Wang, Qiaojun, Yang, Lixue, Karrar, Emad, Jin, Qingzhe, Zhang, Hui, Wu, Gangcheng, Wang, Xingguo

“…•PS with <20% had no significant influence on the sensory results of BT.•The addition of PS had no significant influences on physicochemical properties of…”
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Impact of high-intensity thermosonication treatment on spinach juice: Bioactive compounds, rheological, microbial, and enzymatic activities by Manzoor, Muhammad Faisal, Xu, Bin, Khan, Sipper, Shukat, Rizwan, Ahmad, Nazir, Imran, Muhammad, Rehman, Abdur, Karrar, Emad, Aadil, Rana Muhammad, Korma, Sameh A.

“…•Temperature-controlled high-intensity thermosonication (TS) treatment is a useful sterilized method.•TS processing improves the bioactive compounds and…”
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Highly Valuable Fish Oil: Formation Process, Enrichment, Subsequent Utilization, and Storage of Eicosapentaenoic Acid Ethyl Esters by Yi, Mengyuan, You, Yue, Zhang, Yiren, Wu, Gangcheng, Karrar, Emad, Zhang, Le, Zhang, Hui, Jin, Qingzhe, Wang, Xingguo

“…In recent years, as the demand for precision nutrition is continuously increasing, scientific studies have shown that high-purity eicosapentaenoic acid ethyl…”
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Associations of Region and Lactation Stage with Odd-Chain Fatty Acid Profile in Triglycerides of Breast Milk in China by Zhang, Yiren, Zhang, Hui, Karrar, Emad, Wei, Wei, Zeng, Wei, Jin, Qingzhe, Wang, Xingguo

“…Odd-chain fatty acids (OCFAs), with potential value for growing infants, have been reported in breast milk. The association of location and lactation stage…”
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Quality Characteristics and Antioxidant Activity during Fruit Ripening of Three Monovarietal Olive Oils Cultivated in China by Wang, Yongjin, Yu, Le, Zhao, Anni, Karrar, Emad, Zhang, Hui, Jin, Qingzhe, Wu, Gangcheng, Yang, Xiaoyan, Chen, Li, Wang, Xingguo

“…Numerous olive cultivars have been planted in China, mainly to reap the health benefits of olive oil. This study characterized the quality and investigated the…”
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Determination of Phenolic Compounds in Gurum (Citrulluslanatus var. Colocynthoide) Seed Oil Obtained by Different Methods Using HPLC by Karrar, Emad, Sheth, Sujitraj, Wei, Wei, Wang, Xingguo

“…Recently, the determination of phenolic compounds in edible oils has aroused wide attention because of its beneficial effects on human health. The objective of…”
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The Role of Heating Treatments on Bioactive Compounds, Fatty Acid Compositions, Phenolic Compounds and Mineral Contents of Peanut Kernels by Ahmed, Isam Ali Mohamed, AlJuhaimi, Fahad, Karrar, Emad, Uslu, Nurhan, Özcan, Mehmet Musa

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Influence of Oil Types and Prolonged Frying Time on the Volatile Compounds and Sensory Properties of French Fries by Xu, Lirong, Ji, Xin, Wu, Gangcheng, Karrar, Emad, Yao, Ling, Wang, Xingguo

“…In order to study the flavor of French fries (FFs) prepared in different frying oils, we identified and compared the volatiles of FFs fried in high-oleic…”
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Probing the combined impact of pulsed electric field and ultra‐sonication on the quality of spinach juice by Faisal Manzoor, Muhammad, Ahmed, Zahoor, Ahmad, Nazir, Karrar, Emad, Rehman, Abdur, Muhammad Aadil, Rana, Al‐Farga, Ammar, Waheed Iqbal, Muhammad, Rahaman, Abdul, Zeng, Xin‐An

“…This study aimed to investigate the combined effects of ultrasound (US) and pulsed electric field (PEF) treatment on spinach juice. The spinach juice was…”
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Comparison of Lipid Composition between Quasipaa spinosa Oil and Rana catesbeiana Oil and Its Effect on Lipid Accumulation in Caenorhabditis elegans by He, Lili, Wu, Daren, Liu, Jingwen, Li, Guiling, Chen, Chaoxiang, Karrar, Emad, Ahmed, Isam A. Mohamed, Zhang, Lingyu, Li, Jian

“…Frog oil has been recognized for its nutritional and medicinal value. However, there is limited research on the role of frog oil in preventing obesity. In this…”
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Investigation of Quality and Sensory Evaluations of Wheat Flour Bread with Date Seed Flour Added at Different Concentrations by Ahmed, Isam A. Mohamed, Özcan, Mehmet Musa, Mohammed, Belal M., Karrar, Emad

“…In this study, the effect of date seed flour levels on some physico-chemical properties, total phenolic, flavonoids, carotenoid amount, quantitative amounts of…”
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Nutritional Composition and Volatile Compounds of Black Cumin (Nigella sativa L.) Seed, Fatty Acid Composition and Tocopherols, Polyphenols, and Antioxidant Activity of Its Essential Oil by Albakry, Zainab, Karrar, Emad, Ahmed, Isam A. Mohamed, Oz, Emel, Proestos, Charalampos, El Sheikha, Aly Farag, Oz, Fatih, Wu, Gangcheng, Wang, Xingguo

“…This study was to assess the nutritional quality and bioactive properties of black cumin (Nigella sativa L.) seeds and oil commonly found in the Chinese…”
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Characterization of Volatile Flavor Compounds in Supercritical Fluid Separated and Identified in Gurum (Citrulluslanatus Var. colocynthoide) Seed Oil Using HSME and GC–MS by Karrar, Emad, Ahmed, Isam A. Mohamed, Wei, Wei, Sarpong, Frederick, Proestos, Charalampos, Amarowicz, Ryszard, Oz, Emel, Sheikha, Aly Farag El, Allam, Ayman Y., Oz, Fatih, Wang, Xingguo

“…In this study, the volatile compound profiles of gurum seed oil were determined using two methods: supercritical CO2 extraction (SFE) and the screw press…”
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Analysis of Chemical Composition and Antioxidant Activity of Idesia polycarpa Pulp Oil from Five Regions in China by Zhang, Wenlong, Zhao, Chenwei, Karrar, Emad, Du, Meijun, Jin, Qingzhe, Wang, Xingguo

“…pulp oil (IPPO) has the potential to become the new high-quality vegetable oil. The chemical parameters, fatty acid composition, bioactive ingredients, and…”
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Effect of moderate electric field voltage on the quality and heat transfer characteristics of potato strips during deep-frying process by Huang, Xiaoyu, You, Yue, Karrar, Emad, Zhang, Hui, Jin, Qingzhe, Wu, Gangcheng, Wang, Xingguo

“…•Heat transfer coefficient was obviously improved by MEF with higher voltages.•MEF with higher voltages significantly reduced oil contents of fried potato…”
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A Narrative Review of Recent Advances in Rapid Assessment of Anthocyanins in Agricultural and Food Products by Manzoor, Muhammad Faisal, Hussain, Abid, Naumovski, Nenad, Ranjha, Muhammad Modassar Ali Nawaz, Ahmad, Nazir, Karrar, Emad, Xu, Bin, Ibrahim, Salam A.

“…Anthocyanins (ACNs) are plant polyphenols that have received increased attention recently mainly due to their potential health benefits and applications as…”
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Effect of sorghum sourdough and nabag (zizyphus spina-christi) pulp powder on dough fermentation and quality characteristics of bread by Karrar, Emad, Musa, Abubakr, Sheth, Sujitraj, Huang, Weining, Sarpong, Frederick, Wang, Xingguo

“…Sorghum sourdough made with lactic acid bacteria (LAB) and fruit products are of interest in the preparation of a variety of fermented baked products. In this…”
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Characteristic volatiles fingerprints in olive vegetable stored at different conditions by HS-GC-IMS by Xu, Lirong, Wang, Jianxia, Tian, Ailing, Wang, Shihao, Zhao, Kuan, Zhang, Rao, Wu, Xiaoqing, Liu, Yajun, Liu, Xinyang, Chen, Kaixuan, Li, Xinyi, Karrar, Emad, Gao, Pan, Ying, Xiaoguo, Xiao, Gengsheng, Ma, Lukai

“…•57 kinds of volatiles from olivevegetables were identified by HS-GC-IMS.•Olive vegetables stored at 4 °C for 21 d produced more limonene with desirable fruity…”
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