Technological , physio - chemical and biological attributes of some innovated bakery products containing naturally occuring antioxidants /
Mohamed Ramadan Mohamed Masoud
Technological , physio - chemical and biological attributes of some innovated bakery products containing naturally occuring antioxidants / الخصائص التكنولوجية والفيزيوكيمائية والبيولوجية لبعض منتجات المخابز المستحدثة والمحتوية على مضادات الاكسدة الطبيعية Mohamed Ramadan Mohamed Masoud ; Supervised Ferial Abd El aziz Ismail , Salwa Bayoumi Elmagoli , Nabih Abd El hamid Ibrahim - Cairo : Mohamed Ramadan Mohamed Masoud , 2007 - 232P : ill ; 25cm
Thesis (PH.D.) - Cairo University - Faculty Of Agriculture - Department Of Food Science and Technology
In conclusion , the above mentioned results indicated that the treatment with natural antioxidants sources ; wheat germ , dried carrots , dried guava and pretzels reduced serum glucose level , cholesterol , LDL , (GOT and GPT) , uric acid , urea and creatinine values in compared to the diabetic control and BHT groups In addition , natural antioxidants were affected as a positive action for reducing the activity of liver enzymes AST or ALT Also , synthetic antioxidants (BHT) , in comparison with natural antioxidants showed lower enzyme activity Meanwhile , diabetic control (injected with alloxan and fed in basal diet) showed negative action
Biological attributes Food Science and Technology Innovated bakery products Naturally occuring antioxidants
Technological , physio - chemical and biological attributes of some innovated bakery products containing naturally occuring antioxidants / الخصائص التكنولوجية والفيزيوكيمائية والبيولوجية لبعض منتجات المخابز المستحدثة والمحتوية على مضادات الاكسدة الطبيعية Mohamed Ramadan Mohamed Masoud ; Supervised Ferial Abd El aziz Ismail , Salwa Bayoumi Elmagoli , Nabih Abd El hamid Ibrahim - Cairo : Mohamed Ramadan Mohamed Masoud , 2007 - 232P : ill ; 25cm
Thesis (PH.D.) - Cairo University - Faculty Of Agriculture - Department Of Food Science and Technology
In conclusion , the above mentioned results indicated that the treatment with natural antioxidants sources ; wheat germ , dried carrots , dried guava and pretzels reduced serum glucose level , cholesterol , LDL , (GOT and GPT) , uric acid , urea and creatinine values in compared to the diabetic control and BHT groups In addition , natural antioxidants were affected as a positive action for reducing the activity of liver enzymes AST or ALT Also , synthetic antioxidants (BHT) , in comparison with natural antioxidants showed lower enzyme activity Meanwhile , diabetic control (injected with alloxan and fed in basal diet) showed negative action
Biological attributes Food Science and Technology Innovated bakery products Naturally occuring antioxidants