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Articles by Khalil I. Ereifej
Total Records ( 2 ) for Khalil I. Ereifej
  Jafar M. El-Qudah , Basem F. Dababneh , Ala'a A. Al-Bakheit , Maisa M. Al-Qudah , Abdullah Al-Rawashdeh , Moayad Khataibeh , Khalid Abu-Alruz and Khalil I. Ereifej
  Jordan imports rice from different countries without any quality preferences. Twelve varieties of cooked rice marketed in Jordan were analyzed. The content per serving of these varieties were computed for energy, protein, carbohydrates, fat, calcium, sodium, potassium, magnesium, manganese, copper, iron and phosphorous. The protein content per serving found to range from 0.49 g for La Cigala rice to 6.2 g for Harvest rice. The fat content for all rice brands was less than 0.37 g per serving. The energy content ranged from 172.12 g/serving for Basmati rice to 212.25 g/serving for Sun White rice. Generally, all rice varieties contain significant amounts of minerals per serving. Ruzzana found to contain the highest level of calcium (38.2 mg/serving) and Amber the lowest calcium content (6.7 mg/serving). Magnesium content found to range from 5.7 mg/serving for Royal Umberella rice to 16.3 mg/serving for Ruzzana rice. Consumption of one serving of Harvest cooked rice will cover 13.5% of the daily requirement of protein for females and 11.1% for males. Manganese content of one serving of Harvest, Sun White, Abu bent and La Cigala will cover 22.2% of the daily requirements for females and 14.7% for males, while consumption of one of Basmati, Sos rice or Amber will cover only 11.1% and 8.75 of requirement for females and males respectively. Planning a healthful diet is not a simple task. Dietary Reference Intake planning and assessing the diets of individuals or groups of healthy individuals according to their stage of life and sex. Food choice is a function of many factors, including personal preferences, habits, ethnic heritage and tradition. Dietary guidelines for Americans, consider whole grain products like rice are among the food groups that form the basis of a healthy diet. Including rice as part of a healthy, balanced diet can be linked to overall healthier eating patterns. Rice eaters are more likely to eat a diet consistent with the 2005 Dietary Guidelines for Americans.
  Taha M. Rababah , Khalil I. Ereifej , Mohammad N. Alhamad , Khaled M. Al-Qudah , Laith M. Rousan , Majdi A. Al-Mahasneh , Muhammad H. Al-u`datt and Wade Yang
  The effect of natural extracts of green tea or commercial grape seed in combination with synthetic tert methyl-butylhydroquinone at different concentrations on lipid oxidation and the redness of goat meats stored at 5°C for 9 days was evaluated. Fresh boneless Baladi goat meats were ground and mixed at varying concentrations of green tea or grape seed extract alone or combined with tert methyl-butylhydroquinone. The color values of raw goat meat and the thiobarbituric acid-reactive substance values of raw and cooked goat meats were determined following 0, 3, 6, and 9 days of storage at 5°C. The antioxidant activity of the plant extracts and the tert methyl-butylhydroquinone ranged from 4.6−10.2 h induction time using an oxidative stability instrument. Thiobarbituric acid-reactive substance values ranged from 0.21 to 1.21 and 0.31 to 4.57 mg malondialdehyde/kg (goat meat) for the raw and cooked goat meats, respectively. Tert methyl-butylhydroquinone and plant extracts significantly decreased lipid oxidation of the goat meats, with a higher level of addition being more effective in minimizing lipid oxidation. Grape seed extract significantly increased the redness, while green tea extract decreased it; no effect of tert methyl-butylhydroquinone on the redness of goat meats was observed. This study has shown that inclusion of natural extracts of green tea and grape seed in goat meat could reduce lipid oxidation during its storage.
 
 
 
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