Food Science Commons^™

Sensory Evaluation Of Camel Milk, Reem Amer Al Kaabi

Theses

Camel milk is one of the most important sources of nutrients for humans in numerous arid and semiarid environments. Consumer acceptability and sensory analysis are decisive for the commercialization of camel milk. It is essential to understand the sensory qualities of camel milk because of its unfamiliarity and its typical sensory profile, which is different from that of bovine milk. This study aimed to evaluate a trained panel qualitative description of sensory characteristics as well as consumer acceptability and attitude towards pasteurized non-flavoured, flavoured, and camel milk powders. In the consumer acceptability test, samples were evaluated based on acceptability with …

Effect Of High-Pressure Processing On Quality And Shelf Life Of Green Fresh Juice Produced From A Blend Of Fruit And Vegetable, Ahlam Abdulla Al Hammadi

Theses

The technology of high hydrostatic pressure (HPP) in food processing started to take huge attention in food industries due to its ability to increase the shelf life of processed products by inactivating food-borne microorganisms and undesired enzymes that cause changes not acceptable to the consumers. Because of the treatments take place at low temperatures and because no chemical preservatives are added, advantageous and give more value to the product and match consumer demand for healthy products.

Aims: The aim of this thesis was to study the effect of HPP on certain quality parameters of green fruit juice compared to the …

Evaluation Of Chili Pepper (Capsicum Annuum), Tiger Nuts (Cyperus Esculentus), And Turmeric (Curcuma Longa) As Sources Of Antioxidant Compounds For The Potential Of Antiaging-Like Activity, Chelsea Toyer

Theses

Aging is a natural process that living organisms go through as they become older. In humans and other animals, aging is accompanied by several morphological changes, including the formation of wrinkles. Wrinkles are also caused by various environmental factors such as excessive exposure to sun or pollution, and continuous sleep deprivation. These environmental factors cause oxidation of skin cells and the degradation of subcutaneous fatty acids, leading to the formation of wrinkles. Skin care and wrinkle treatment products are part of a multimillion-dollar industry. Plant-based products are an alternative method for treating wrinkles and premature aging. Several antioxidants naturally found …

Effect Of High-Pressure Processing On Quality And Shelf Life Of Green Fresh Juice Produced From A Blend Of Fruit And Vegetable, Ahlam Abdulla Al Hammadi

Theses

Background: The technology of high hydrostatic pressure (HPP) in food processing started to take a huge attention in food industries due to its ability to increase the shelf life of processed products by inactivating food-borne microorganisms and undesired enzymes that cause changes not acceptable by the consumers. Because of the treatments take place at low temperature and because no chemical preservatives are added, advantageous and gives more value to the product and matches consumer demand for healthy products.
Aims: The aim of this thesis was to study the effect of HPP on certain quality parameters of green fruit juice compared …

Characterization And Bioactive Properties Of Young And Mature Soybean And Their Protein Hydrolysates, Amna Khalifa Mohammed Alnuaimi

Theses

Soybeans are known for their high protein content that could be substituted for animal proteins. The potential bioactive properties of mature soybean (MS) proteins and their hydrolysates have been widely explored. The aim of this study was to investigate and compare various in-vitro bioactive properties (antioxidant, anti-diabetic, anti-obesity, and anti-inflammatory) of young soybean (YS) and MS flour and their protein hydrolysates when subjected to in-vitro simulated gastrointestinal digestion (SGID) and enzymatic hydrolysis, respectively. In the first phase, SGID of YS and MS flour was carried out to mimic the human digestion, while in the second phase, enzymatic hydrolysis of the …

Production And Characterization Of Natural Date Fruit Powder (Pheonix Dactylifera L.), Fayeza Hasan

Theses

The aim of this thesis was to study the possibilities for production and the characterization of powder from ripened date fruits (Phoenix dactylifera L.). Various techniques including tray drying, freeze-drying, vacuum drying, microwave drying, convection drying were tested for their ability to dry the dates sufficiently to produce a dated powder. Six varieties of dates namely Barhi and Khalas (soft varieties), Sagi and Sukari (semi-dry varieties), and Barakawi and Gundeila (dry varieties) were evaluated for their drying characteristics. The drying parameters and the physicochemical characteristics were compared and a storage study for the date powder was conducted. It …

Effectiveness Of Food Safety Training On Knowledge, Atitude, And Practices (Kap) Of Homebased Food Business (Hfb) In Al Ain, Uae, Mariam Mohammed Al Kaabi

Theses

This research aimed at evaluating the levels of knowledge, relevant attitudes, and food safety practices (KAP) of food handlers that have home food businesses (HFB) in Al Ain city, UAE. It examined the effectiveness of the Essential Food Safety Training Program (EFST) in providing food safety Knowledge, attitude, and practices. A quantitative research method was conducted using a sample of 68 participants who responded to the questionnaires. Three research questions were used to guide the study and explore the differences of the level of Knowledge, Attitudes, and Practice (KAP) before and after training program by using a paired-samples t-test. This …

Investigating The Antioxidant, Immunomodulatory And Anti-Obesogenic Propertiesof Novel Bsg-Derived Extracts And Their Potential As Ingredients In Functional Foods For Older Adults, Suzanne O Brien

Theses

Brewer’s Spent Grain (BSG) represents a substantial waste product of the brewing industry, with 39 million tonnes generated globally every year. To date the primary use of BSG is as animal feed but there is significant interest in identifying alternative uses for this agro-industry by-product. BSG is rich in protein and fibre and is known to contain health-promoting bioactive compounds, thus one application would be in the area of functional foods. People are living longer and as the older adult population continues to increase globally so too is the prevalence of age-related chronic conditions. Diet plays an essential role in …