Effect of irradiation on the antioxidant and antimicrobial active compounds in Cinnamon and Fennel /
Wafaa Mostafa Ali Elsayed Shahin
Effect of irradiation on the antioxidant and antimicrobial active compounds in Cinnamon and Fennel / تأثير التشعيع علي المواد الفعالة المضادة للأكسدة و المضادة للميكروبات فى كلا من القرفة و الشمر Wafaa Mostafa Ali Elsayed Shahin ; Supervised Mona Mohamed Abdelmagied , Shahinaz Ahmed Helmy - Cairo : Wafaa Mostafa Ali Elsayed Shahin , 2013 - 138 P. : charts ; 25cm
Thesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Food Science and Technology
Fennel seeds and cinnamon bark were treated with y-irradiation at different doses (5 to 30 kGy) as a sterilizing method compared with the non-irradiated sample and stored for 12 months at room temperature. The evaluation of the treatment efficiency depended on microbial and chemical studies, beside, antimicrobial and antioxidant activities of the extracted essential oil
Cinnamon bark Essential oil Fennel seeds
Effect of irradiation on the antioxidant and antimicrobial active compounds in Cinnamon and Fennel / تأثير التشعيع علي المواد الفعالة المضادة للأكسدة و المضادة للميكروبات فى كلا من القرفة و الشمر Wafaa Mostafa Ali Elsayed Shahin ; Supervised Mona Mohamed Abdelmagied , Shahinaz Ahmed Helmy - Cairo : Wafaa Mostafa Ali Elsayed Shahin , 2013 - 138 P. : charts ; 25cm
Thesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Food Science and Technology
Fennel seeds and cinnamon bark were treated with y-irradiation at different doses (5 to 30 kGy) as a sterilizing method compared with the non-irradiated sample and stored for 12 months at room temperature. The evaluation of the treatment efficiency depended on microbial and chemical studies, beside, antimicrobial and antioxidant activities of the extracted essential oil
Cinnamon bark Essential oil Fennel seeds