Cargando…

Determination of Physicochemical, Textural, and Sensory Properties of Date-Based Sports Energy Gel

Applying energy supplements in gel form may circumvent gastric discomfort and thus it is a practical alternative. The main objective of this investigation was to develop date-based sports energy gels consisting of highly nutritious ingredients such as black seed (Nigella sativa L.) extract and honey...

Descripción completa

Detalles Bibliográficos
Autores principales:	Baroyi, Syahrul Anis Hazwani Mohd, Yusof, Yus Aniza, Ghazali, Nashratul Shera Mohamad, Al-Awaadh, Alhussein M., Kadota, Kazunori, Mustafa, Shuhaimi, Abu Saad, Hazizi, Shah, Nor Nadiah Abdul Karim, Fikry, Mohammad
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10297890/ https://www.ncbi.nlm.nih.gov/pubmed/37367158 http://dx.doi.org/10.3390/gels9060487

Ejemplares similares

Antioxidative and Quality Properties of Full-Fat Date Seeds Brew as Influenced by the Roasting Conditions
por: Fikry, Mohammad, et al.
Publicado: (2019)

Effect of the Roasting Conditions on the Physicochemical, Quality and Sensory Attributes of Coffee-Like Powder and Brew from Defatted Palm Date Seeds
por: Fikry, Mohammad, et al.
Publicado: (2019)

Evaluation of Physicochemical Properties of a Hydrocolloid-Based Functional Food Fortified with Caulerpa lentillifera: A D-Optimal Design Approach
por: Nasir, Nor Atikah Husna Ahmad, et al.
Publicado: (2023)

Effects of Enzymatic Liquefaction, Drying Techniques, and Wall Materials on the Physicochemical Properties, Bioactivities, and Morphologies of Zinc-Amaranth (Amaranthus viridis L.) Powders
por: Amin, Siti Faridah Mohd, et al.
Publicado: (2021)

Characterization of Anthocyanin Associated Purple Sweet Potato Starch and Peel-Based pH Indicator Films
por: Sohany, Mouluda, et al.
Publicado: (2021)

Water-assisted synthesis of mesoporous calcium carbonate with a controlled specific surface area and its potential to ferulic acid release
por: Kadota, Kazunori, et al.
Publicado: (2020)

Differentiation of High-Fructose Corn Syrup Adulterated Kelulut Honey Using Physicochemical, Rheological, and Antibacterial Parameters
por: Mohamat, Rinee Najwa, et al.
Publicado: (2023)

Textural and physicochemical predictors of sensory texture and sweetness of boiled plantain
por: Kouassi, Hermann Antonin, et al.
Publicado: (2020)

Innovative Method for Longer Effective Corrosion Inhibition Time: Controlled Release Oil Palm Empty Fruit Bunch Hemicellulose Inhibitor Tablet
por: Haris, Nur Izzah Nabilah, et al.
Publicado: (2021)

Coconut (Cocos nucifera L.) sap as a potential source of sugar: Antioxidant and nutritional properties
por: Asghar, Muhammad Tuseef, et al.
Publicado: (2019)

Analysis of soil bacterial communities and physicochemical properties associated with Fusarium wilt disease of banana in Malaysia
por: Jamil, Fatin Nadiah, et al.
Publicado: (2022)

The influence of operational parameters and feed preparation in a convective batch ribbon powder mixer
por: Yeow, Sin Tung, et al.
Publicado: (2011)

Physicochemical and Functional Properties of Texturized Vegetable Proteins and Cooked Patty Textures: Comprehensive Characterization and Correlation Analysis
por: Hong, Shan, et al.
Publicado: (2022)

Development and validation of breastfeeding and dietary education package for women with gestational diabetes mellitus
por: Shuhaimi, Farhanah Ahmad, et al.
Publicado: (2023)

Dietary fiber components, microstructure, and texture of date fruits (Phoenix dactylifera, L.)
por: Kamal-Eldin, Afaf, et al.
Publicado: (2020)

Comprehensive Review on Application of FTIR Spectroscopy Coupled with Chemometrics for Authentication Analysis of Fats and Oils in the Food Products
por: Rohman, Abdul, et al.
Publicado: (2020)

Physicochemical and Textural Properties of Noodles Prepared from Different Potato Varieties
por: Kang, Jinsoo, et al.
Publicado: (2017)

Evaluation of Biological, Textural, and Physicochemical Parameters of Panela Cheese Added with Probiotics
por: Parra-Ocampo, Karina A., et al.
Publicado: (2020)

Factors Influencing Visual Improvement after Phacoemulsification Surgery among Malaysian Cataract Patients
por: Sa’at, Nadiah, et al.
Publicado: (2022)

Physical Chemical and Textural Characteristics and Sensory Evaluation of Cookies Formulated with Date Seed Powder
por: Najjar, Zein, et al.
Publicado: (2022)

Effects of salting treatment on the physicochemical properties, textural properties, and microstructures of duck eggs
por: Xu, Lilan, et al.
Publicado: (2017)

Iron-Based Water Treatment Residuals: Phase, Physicochemical Characterization, and Textural Properties
por: Likus, Magdalena, et al.
Publicado: (2021)

Data on monthly physicochemical variation of Tropical Island groundwater of Pulau Bidong, South China Sea
por: Xin, Tan Jia, et al.
Publicado: (2020)

Nutritional and Physicochemical Characteristics of Innovative High Energy and Protein Fruit- and Date-Based Bars
por: Alfheeaid, Hani A., et al.
Publicado: (2023)

Effect of Duck Feet Gelatin on Physicochemical, Textural, and Sensory Properties of Low-fat Frankfurters
por: Yeo, Eui-Joo, et al.
Publicado: (2014)

Effect of Pre-rigor Salting Levels on Physicochemical and Textural Properties of Chicken Breast Muscles
por: Kim, Hyun-Wook, et al.
Publicado: (2015)

Optimization of physicochemical and textural properties of pizza cheese fortified with soybean oil and carrot extract
por: Motevalizadeh, Ehsan, et al.
Publicado: (2018)

Quality, physicochemical, and textural properties of dairy products containing fruits and vegetables: A review
por: Salehi, Fakhreddin
Publicado: (2021)

Investigation into the Physicochemical and Textural Properties of an Iron-Rich 3D-Printed Hybrid Food
por: Schiell, Coline, et al.
Publicado: (2023)

Enriched Pea Protein Texturing: Physicochemical Characteristics and Application as a Substitute for Meat in Hamburgers
por: Peñaranda, Irene, et al.
Publicado: (2023)

The Impacts of Standardized Flaxseed Meal (XanFlax) on the Physicochemical, Textural, and Sensory Properties of Muffins
por: Lee, Ju Hui, et al.
Publicado: (2023)

Date Seeds as a Natural Source of Dietary Fibers to Improve Texture and Sensory Properties of Wheat Bread
por: Bouaziz, Fatma, et al.
Publicado: (2020)

Compositional analysis and physicochemical evaluation of date palm (Phoenix dactylifera L.) mucilage for medicinal purposes
por: Zar Pasha, Ali, et al.
Publicado: (2022)

Enhancement in physicochemical parameters and microbial populations of mushrooms as influenced by nano-coating treatments
por: Sami, Rokayya, et al.
Publicado: (2021)

The Effects of Progressive Muscle Relaxation and Autogenic Relaxation on Young Soccer Players’ Mood States
por: Hashim, Hairul Anuar, et al.
Publicado: (2011)

Effect of Duck Feet Gelatin Concentration on Physicochemical, Textural, and Sensory Properties of Duck Meat Jellies
por: Kim, Hyun-Wook, et al.
Publicado: (2014)

The Effects of Adding Different Stabilizers in Brine on the Physicochemical, Sensory, Microbiological and Textural Properties of White Cheese
por: Cankurt, Hasan
Publicado: (2019)

Carcass Characteristics, Physicochemical Properties, and Texture and Microstructure of the Meat and Internal Organs of Carrier and King Pigeons
por: Kokoszyński, Dariusz, et al.
Publicado: (2020)

Effects of free and encapsulated transglutaminase on the physicochemical, textural, microbial, sensorial, and microstructural properties of white cheese
por: Razeghi, Fahimeh, et al.
Publicado: (2020)

Effects of Various Drying Methods on Physicochemical Characteristics and Textural Features of Yellow Croaker (Larimichthys Polyactis)
por: Kim, Bo-Sub, et al.
Publicado: (2020)

Cannot write session to /tmp/vufind_sessions/sess_jgkcagr4issn3moc0mujr1397t