TY  - GEN
AU  - Abdelazim Sayed Abd El azim
AU  - Adel Zaki Mohamed Badee , 
AU  - Afaf Abd El Hamed Atia , 
AU  - Shahinaz Ahmed Helmy , 
TI  - Technochemical and biological studies on some spices and their voltaile oils used in bakery products / 
PY  - 2007///
CY  - Cairo : 
PB  - Abd El azim Sayed Abd El azim , 
KW  - Antioxidants
KW  - Bakery products
KW  - Coriander
KW  - Cumin
KW  - Pan bread
KW  - Spices
KW  - Storage
KW  - Volatile oils
N1  - Thesis (M.Sc.) - Cairo University - Faculty Of Agriculture - Department Of Food Science and Technology; Issued also as CD
N2  - The study searchђ́{u008ѕ} for detect the consumer preference of some spices essential oils , used in ђ́{u008ѕ}flavoring of pan bread , ten ђ́{u008ѕ}spices essential oils ђ́{u008ѕ}Data 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
UR  - http://172.23.153.220/th.pdf
ER  -