Effect of Traditional Processing on the Nutritional Quality and <i>in vivo</i> Biological Value of Samh (<i>Mesembryanthemum forsskalei</i> Hochst) Flour-Reference-Cited by-同舟云学术

Effect of Traditional Processing on the Nutritional Quality and in vivo Biological Value of Samh (Mesembryanthemum forsskalei Hochst) Flour

Published:2019 Issue:10 Volume:68 Page:1033-1040
ISSN:1345-8957
Container-title:Journal of Oleo Science
language:en
Short-container-title:J. Oleo Sci.

Author:

Alderaywsh Fahad¹,Osman Magdi A.¹,Al-Juhaimi Fahad Y.¹,Gassem Mustafa A.¹,Al- Maiman Salah A.¹,Adiamo Oladipupo Q.¹,Özcan Mehmet Musa²,Ahmed Isam A. Mohamed¹

Affiliation:

1. Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University

2. Department of Food Engineering, Faculty of Agriculture, University of Selçuk

Publisher

Japan Oil Chemists' Society

Subject

General Chemical Engineering,General Medicine,General Chemistry

Link

https://www.jstage.jst.go.jp/article/jos/68/10/68_ess19095/_pdf

Reference39 articles.

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2. 2) Doughty, C.M. Travels in Arabia Deserta (1843–1926). Vol. 2. Jonathan Cape, London, p. 718 (1936).

3. 3) Al-Jassir, M.S.; Mustafa, A.I.; Nawawy, M.A. Studies on samh seeds (Mesembryanthemum forsskalei Hochst) growing in Saudi Arabia: 2: Chemical composition and microflora of samh seeds. Plant Foods Hum. Nutr. 48, 185-192 (1995).

4. 4) Alruqaie, I.M.; Al-Ghamidi, F.A. Sensory and nutritional attributes of samh flour and dates powder supplemented cookies. Qual. Assur. Safety Crops Foods 7, 261-270 (2014).

5. 5) Al-Qahtani, M.A.; Maiman, S.A. Some nutritional properties of al-samh (Mesembryanthemum forsskalei Hochst) seed products. J. Saudi Soc. Food Nutr. 6, 1-18 (2011).

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2. Effect of oven roasting treatment on the antioxidant activity, phenolic compounds, fatty acids, minerals, and protein profile of Samh (Mesembryanthemum forsskalei Hochst) seeds;LWT;2020-09