Scientific Journal of King Faisal University: Basic and Applied Sciences最新文献_第2页

Identification of the Bioactive Components of Dried Citrus Medica Peels and Their Incorporation in biscuits 柑橘干皮生物活性成分的鉴定及其在饼干中的应用

Scientific Journal of King Faisal University: Basic and Applied Sciences Pub Date : 2024-01-16 DOI: 10.37575/b/agr/230044

Latifah Alhamdan, Sahar Kamel, Hala Al-Otaibi

{"title":"Identification of the Bioactive Components of Dried Citrus Medica Peels and Their Incorporation in biscuits","authors":"Latifah Alhamdan, Sahar Kamel, Hala Al-Otaibi","doi":"10.37575/b/agr/230044","DOIUrl":"https://doi.org/10.37575/b/agr/230044","url":null,"abstract":"The present work aimed to identify the constituents of the dried whole peel (WP) and albedo layer (AL) of citrus medica (Etrog), as well as their antioxidant activity. The GC-MS analysis of the hexane extract revealed that limonene was the most abundant component (93.9% and 38.09% in WP and AL, respectively), followed by l-(+)-Ascorbic acid 2, 6-dihexadecanoate (1.7% and 21.67% in WP and AL, respectively). The antioxidant activity of WP was 91.98% and 93.14% in AL. The appearance, crispiness, flavour, taste, texture, and overall acceptability of biscuits fortified with WP and AL at 3% or 5% were evaluated using 27 panellists. The statistical analysis of sensory evaluation revealed no significant difference in the appearance and flavour characteristics of fortified biscuits with 3% and 5% AL or 3% WP compared to the control. The current findings suggested that fortifying the biscuit with dried Etrog (WP) peel could be done without affecting the taste or sensory acceptance of the product.\u0000KEYWORDS\u0000albedo peel, antioxidant activity, etrog, fortification, phytochemicals, whole peel","PeriodicalId":517170,"journal":{"name":"Scientific Journal of King Faisal University: Basic and Applied Sciences","volume":"20 10","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140506247","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Optimizing Green Bean Yield: Controlled Nitrogen Release with Nano-Urea-Modified Apatite 优化青豆产量：利用纳米尿素改性磷灰石控制氮释放

Scientific Journal of King Faisal University: Basic and Applied Sciences Pub Date : 2024-01-15 DOI: 10.37575/b/agr/230070

Muhammady Fathy, Mohamed Helal, Hassan Khater, Noha Abdelkader, Karima F. Abdelgawad

{"title":"Optimizing Green Bean Yield: Controlled Nitrogen Release with Nano-Urea-Modified Apatite","authors":"Muhammady Fathy, Mohamed Helal, Hassan Khater, Noha Abdelkader, Karima F. Abdelgawad","doi":"10.37575/b/agr/230070","DOIUrl":"https://doi.org/10.37575/b/agr/230070","url":null,"abstract":"Controlled-release fertilizers (CRFs) have drawn significant attention because of their ability to improve plant nutrient uptake efficiency and mitigate environmental pollution. Current commercial CRFs need improvement to reduce synthesizing costs and to apply biodegradable materials and/or biorefinery wastes. In this study, CRFs were synthesized by treating nano-apatite with urea at different apatite:urea ratios (1:1 and 1:4). The biodegradable polymers, alginate, and lignin extracted from agricultural residue and paper manufacturing waste were used as single (alginate) and double (alginate and lignin) coating layers to form CRFs. In lab experiments, the N release behavior was studied in both water and soil. A cultivation experiment was carried out to study the efficiency of CRFs in the yield of green bean plants. The CRFs were applied with 3 N levels (75, 50, and 25% of the recommended dose). Both types of CRFs significantly increased the N release period to 24 days compared to 5 days for commercial urea. The total yield increased by 88 and 98% by applying double- and single-coated CRFs, respectively, at 75% N of the recommended dose compared with the full dose of conventional urea. In conclusion, applying CRFs at an N level of 25% of the recommended amount obtained the same yield as the full dose of conventional urea. \u0000KEYWORDS\u0000biodegradable coating, hydroxyapatite, lignin, nano-fertilizer, nitrogen efficiency, snap beans","PeriodicalId":517170,"journal":{"name":"Scientific Journal of King Faisal University: Basic and Applied Sciences","volume":"12 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140508169","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Entrepreneurship Education in University: The Saudi Context 大学创业教育：沙特背景

Scientific Journal of King Faisal University: Basic and Applied Sciences Pub Date : 2024-01-07 DOI: 10.37575/h/edu/230028

Maha Alahmari, Amal Alkulaib

{"title":"Entrepreneurship Education in University: The Saudi Context","authors":"Maha Alahmari, Amal Alkulaib","doi":"10.37575/h/edu/230028","DOIUrl":"https://doi.org/10.37575/h/edu/230028","url":null,"abstract":"Nurturing and training successful entrepreneurs constitutes a significant part of a country’s strategies for economic growth due to the role of entrepreneurship in economic development and job creation. This research examines entrepreneurship education at a Saudi university in the Eastern Province and proposes enhancements. Researchers applied the descriptive survey method, and the questionnaire was administered to 382 female university students. They highly agreed with the reality of education in the field of entrepreneurship. The entrepreneurship course covers entrepreneurial characteristics, marketing, operations, financial planning, and work values. Female students also highly agreed on ways of enhancement, such as aligning entrepreneurship models with Saudi aspirations, involving specialized faculty, and encouraging the post-graduation implementation of entrepreneurial ideas within course requirements. Finally, statistically significant differences based on college type were observed, while no significant differences were attributed to cumulative GPA.\u0000KEYWORDS\u0000higher education, Saudi universities, entrepreneurial university, skill building, unemployment, educational studies","PeriodicalId":517170,"journal":{"name":"Scientific Journal of King Faisal University: Basic and Applied Sciences","volume":"25 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140513019","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Factors Affecting Vitamin D Content in Sardine, Salmon and Shrimp during Different Cooking Processes 在不同烹饪过程中影响沙丁鱼、三文鱼和虾中维生素 D 含量的因素

Scientific Journal of King Faisal University: Basic and Applied Sciences Pub Date : 2024-01-02 DOI: 10.37575/b/sci/230060

Sahar Kamel, Hajer Alboudrees, Hala Alotaibi, Farag Saleh

{"title":"Factors Affecting Vitamin D Content in Sardine, Salmon and Shrimp during Different Cooking Processes","authors":"Sahar Kamel, Hajer Alboudrees, Hala Alotaibi, Farag Saleh","doi":"10.37575/b/sci/230060","DOIUrl":"https://doi.org/10.37575/b/sci/230060","url":null,"abstract":"This study intended to examine how food composition and cooking process impacted the post-cooking vitamin D content of farmed salmon, local sardine and shrimp. The edible portions were cooked using three different methods: frying, oven cooking and grilling. Before and after cooking, vitamin D, moisture and oil contents, as well as antioxidant activity, were determined. The findings indicate that local sardine exhibited a significantly higher concentration of vitamin D (49.58 µg/100 g) than farmed salmon (24.86 µg/100 g) on a dry basis. Moreover, oven cooking and grilling were found to be more effective methods of preserving vitamin D content. A significant relationship between the vitamin D content and antioxidant activity of food samples was also observed (r=0.8144, p<0.05). Furthermore, an inverse correlation was noted between vitamin D content and the cooked samples’ internal temperature as well as moisture and oil contents (r=-0.2652, r=-0.4158 and r=-0.2334, respectively). These results suggest that internal temperature, moisture content and antioxidant capacity have a significant impact on certain foods’ vitamin D content during cooking. Further investigations are warranted to explore the potential of antioxidant addition in stabilising vitamin D during thermal food processing.\u0000KEYWORDS\u0000antioxidants, cooking methods, fish, stability, temperature, treatments","PeriodicalId":517170,"journal":{"name":"Scientific Journal of King Faisal University: Basic and Applied Sciences","volume":"49 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140515197","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0