ORCID Profile
0000-0001-5617-6476
Current Organisations
College of Food and Agriculture Sciences, King Saud University
,
University of Leeds
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Publications
Changes in quality, bioactive compounds, fatty acids, tocopherols, and phenolic composition in oven- and microwave-roasted poppy seeds and oil
Publisher: Elsevier BV
Date: 2019
Effect of some plant species on fatty acid composition and mineral contents of Ferulago, Prangos, Ferula, and Marrubium seed and oils
Publisher: Hindawi Limited
Date: 03-04-2019
DOI: 10.1111/JFPP.13939
Effect of pistachio seed hull extracts on quality attributes of chicken burger
Publisher: Informa UK Limited
Date: 02-01-2017
The effect of drying on phenolic compound, antioxidant activity, and mineral contents of leaves of different olive varieties
Publisher: Hindawi Limited
Date: 13-02-2018
DOI: 10.1111/JFPP.13606
Enzyme activity, sugar composition, microbial growth and texture of fresh Barhi dates as affected by modified atmosphere packaging
Publisher: Springer Science and Business Media LLC
Date: 09-2018
Phenolic, tannin, antioxidant, color, and sensory attributes of Barhi date (Phoenix dactylifera) fruit stored in modified atmosphere packages
Publisher: Hindawi Limited
Date: 25-07-2018
DOI: 10.1111/JFBC.12576
Effect of Argel (Solenostemma argel) leaf extract on quality attributes of chicken meatballs during cold storage
Publisher: Springer Science and Business Media LLC
Date: 02-03-2018
Optimization of ultrasonic-assisted extraction of phenolic compounds from fenugreek (Trigonella foenum-graecumL.) seed
Publisher: Informa UK Limited
Date: 19-11-2015
The effects of conventional heating on phenolic compounds and antioxidant activities of olive leaves
Publisher: Springer Science and Business Media LLC
Date: 11-08-2018
Effects of thermosonication and orange by‐products extracts on quality attributes of carrot (Daucus carota) juice during storage
Publisher: Wiley
Date: 18-06-2017
DOI: 10.1111/IJFS.13490
Effect of date varieties on physico-chemical properties, fatty acid composition, tocopherol contents, and phenolic compounds of some date seed and oils
Publisher: Hindawi Limited
Date: 25-01-2018
DOI: 10.1111/JFPP.13584
Effect of Argel (Solenostemma argel) leaf powder on the quality attributes of camel patties during cold storage
Publisher: Hindawi Limited
Date: 20-09-2017
DOI: 10.1111/JFPP.13496
Effect of the Harvest Time on Oil Yield, Fatty Acid, Tocopherol and Sterol Contents of Developing Almond and Walnut Kernels
Publisher: Japan Oil Chemists' Society
Date: 2018
DOI: 10.5650/JOS.ESS17162
Abstract: Oil content and bioactive properties of almond and walnut kernels were investigated in developing almond and walnut kernels at 10 days intervals. The oil contents of almond and walnuts after the first harvest (1.H) stage changed between 46.2% and 55.0% to 39.1% and 70.5%, respectively (p<0.05). Oleic acid contents of almond and walnut oils ranged from 71.98% (1.H) to 78.68% (5.H) and 10.51% (1.H) to 16.78% (2.H) depending on harvest (H) times, respectively (p<0.05). In addition, linolenic acid contents of walnut and almond oils were found between 62.35% and 67.78%, and 12.02% and 17.65%, respectively. The almond kernel oil after the first harvest stage contained 1.045, 1.058, 1.018, 0.995 and 0.819 mg/kg ɑ-tocopherol, respectively. γ-Tocopherol contents of walnut oil changed between 1.364 (3.H) and 2.954 mg/kg (1.H). The β-sitosterol contents of both almond and walnut oils were found between 1956.6 (5.H) and 2557.7 (1.H), and 1192.1 (3.H) and 4426.4 mg/kg (1.H). The study exhibited the presence of high percentage of oleic and linoleic for almond and walnut, respectively, and γ-tocopherol and β-sitosterol.
Thermosonication process for optimal functional properties in carrot juice containing orange peel and pulp extracts
Publisher: Elsevier BV
Date: 04-2018
DOI: 10.1016/J.FOODCHEM.2017.10.090
Abstract: Aqueous extracts of orange peel and pulp with high total phenolic contents (TPC) (25.94 and 11.38 mg GAE/g extracts, respectively) were employed in the formulation of functional carrot juice and functional juices were treated using thermosonication process. In accordance with Box-Behnken design, 17 runs with 3 variables and 3 levels was applied for the optimization of the carrot juice with peel (CJPL) and pulp (CJPP) extracts. Overlaid contour plots prediction showed that the optimal conditions for CJPL were 125 mL juice volume, 6.50 min ultrasound process time and 52.78 °C ultrasound process temperature for maximum TPC (30.25 mg GAE/100 mL) and DPPH scavenging activity (61.22%). S le CJPP has maximum TPC (28.94 mg GAE/100 mL) and DPPH activity (55.87%) under optimal ultrasound process conditions of 125 mL juice volume, 5.04 min and 59.99 °C ultrasound process time and temperature, respectively. Optimization of thermosonication showed significant improvements in the quality of functional carrot juice.
Influence of Storage and Roasting on the Quality Properties of Kernel and Oils of Raw and Roasted Peanuts
Publisher: Japan Oil Chemists' Society
Date: 2018
DOI: 10.5650/JOS.ESS18013
Abstract: The changes in chemical properties of the peanut varieties (NC-7 and ÇOM) in the raw and roasted forms stored at 30°C for 8 months were monitored. Acidity and peroxide values of raw and roasted NC-7 and ÇOM kernel oils increased during storage. The unsaturated fatty acids such as oleic, linoleic acids of roasted peanut oils gradually decreased during storage. While the oleic acid contents of raw NC-7 oil changed 46.14% (month 0) and 43.14% (month 8), the oleic acid contents of roasted NC-7 kernel oils varied between 42.38% (month 8) and 45.61% (month 0) during storage. In addition, while the oleic acid contents of raw ÇOM kernel oil decreased from 49.87% (month 0) to 46.09% (month 7), the oleic acid contents of roasted ÇOM kernel oil decreased from 48.88% (month 0) to 45.24% (month 8) during storage. The highest linoleic acid were found in the initial periods of storage for raw and roasted NC-7 and ÇOM oils. In addition, the α-tocopherol contents of both raw and roasted peanut kernel oils changed between 20.38 mg/100 g (0.month) and 17.58 mg/100 g (month 8) to 21.45 mg/100g (month 0) and 18.64 mg/100 g (month 8) during storage, respectively. Significant variations were observed in tocopherol contents of peanut varieties due to processing.
Effect of heat moisture treatment and partial acid hydrolysis on the morphological, functional and pasting properties of sweet potato starch
Publisher: Codon Publications
Date: 13-12-2018
DOI: 10.3920/QAS2018.1352
Related Organisations
College Of Food And Agriculture Sciences, King Saud University
Location: Saudi Arabia
University Of Leeds
Location: United Kingdom of Great Britain and Northern Ireland
Related Funding Activities
No related grants have been discovered for FAHAD AL JUHAIMI.