Extraction, characterization and bioactive properties of Nigella sativa seedcake
Author:
Funder
UGC-SAP
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/article/10.1007/s13197-017-2853-8/fulltext.html
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3. Adam A, Mohamad R, Ismail M, Ismail N (2009) Antioxidant activity and phenolic content of phenolic rich fractions obtained from black cumin (Nigella sativa) seedcake. Food Chem 116:306–312. doi: 10.1016/j.foodchem.2009.02.051
4. Alashi AM, Blanchard CL, Mailer RJ et al (2014) Antioxidant properties of Australian canola meal protein hydrolysates. Food Chem 146:500–506. doi: 10.1016/j.foodchem.2013.09.081
5. AlAttas S, Zahran F, Turkistany S (2016) Nigella sativa and its active constituent thymoquinone in oral health. Saudi Med J 37:235–244. doi: 10.15537/smj.2016.3.13006
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