Technochemical and biological studies on some spices and their voltaile oils used in bakery products /
Abdelazim Sayed Abd El azim
Technochemical and biological studies on some spices and their voltaile oils used in bakery products / دراسات تكنوكيميائية و بيولوجية على بعض التوابل وزيوتها الطيارة المستخدمة فى منتجات المخابز Abd El azim Sayed Abd El azim ; Supervised Adel Zaki Mohamed Badee , Shahinaz Ahmed Helmy , Afaf Abd El Hamed Atia - Cairo : Abd El azim Sayed Abd El azim , 2007 - 254P : charts ; 25cm
Thesis (M.Sc.) - Cairo University - Faculty Of Agriculture - Department Of Food Science and Technology
The study searchђ́ for detect the consumer preference of some spices essential oils , used in ђ́flavoring of pan bread , ten ђ́spices essential oils ђ́Data showed that cumin essential oil exhibited higher antioxidant properties on sunflower oil compared to coriander essential oil On the other hand , addition of turmeric powder to either coriander or cumin essential oils had a higher antioxidant effect on sunflower oil compared with those oils without turmeric powder 025 These activities gradually increased with raising oil concentration Data indicated that rats given different experimental diets exhibited significant decrement in serum total cholesterol and low density lipoprotein while the level of high density lipoprotein was increased during experimental period compared with a group of rats given hypercholesterolemic diet It could be concluded that , remarkable benefits could be obtained by using these spices in their powder or essential oil forms especially in hypercholesterolemic case
Antioxidants Bakery products Coriander Cumin Pan bread Spices Storage Volatile oils
Technochemical and biological studies on some spices and their voltaile oils used in bakery products / دراسات تكنوكيميائية و بيولوجية على بعض التوابل وزيوتها الطيارة المستخدمة فى منتجات المخابز Abd El azim Sayed Abd El azim ; Supervised Adel Zaki Mohamed Badee , Shahinaz Ahmed Helmy , Afaf Abd El Hamed Atia - Cairo : Abd El azim Sayed Abd El azim , 2007 - 254P : charts ; 25cm
Thesis (M.Sc.) - Cairo University - Faculty Of Agriculture - Department Of Food Science and Technology
The study searchђ́ for detect the consumer preference of some spices essential oils , used in ђ́flavoring of pan bread , ten ђ́spices essential oils ђ́Data showed that cumin essential oil exhibited higher antioxidant properties on sunflower oil compared to coriander essential oil On the other hand , addition of turmeric powder to either coriander or cumin essential oils had a higher antioxidant effect on sunflower oil compared with those oils without turmeric powder 025 These activities gradually increased with raising oil concentration Data indicated that rats given different experimental diets exhibited significant decrement in serum total cholesterol and low density lipoprotein while the level of high density lipoprotein was increased during experimental period compared with a group of rats given hypercholesterolemic diet It could be concluded that , remarkable benefits could be obtained by using these spices in their powder or essential oil forms especially in hypercholesterolemic case
Antioxidants Bakery products Coriander Cumin Pan bread Spices Storage Volatile oils