The effect of green tea on opposing toxicity of acrylamide on kidney function, Dr. Nahlaa Khalifa, Prof. Thanaa El-Kholy and Dr. Ahmed Al-Ghamdi
Dr. Nahlaa Khalifa Department of Clinical Nutrition, Faculty of Applied Medical Sciences King Abdul Aziz University, Jeddah Saudi Arabia Email: nahlaakhalifa@outlook.com Prof. Thanaa Abdel Fattah El-Kholy Alazhar University, Cairo Egypt Dr. Ahmed Al-Ghamdi Department of Applied Medical Sciences King Abdulaziz University, Jeddah Saudi Arabia DOI: 10.1108/WJSTSD-01-2016-0010 Purpose: The purpose of this paper is to investigate the effects of […]
Polyphenol, vitamin C, caffeine, protein, ash, free fatty acid and peroxide profiles of green tea-based yoghurts, Abiodun Olapade, Dr. Shamsideen Aroyeun and G. Ajibola
ABIODUN A. OLAPADE University of Ibadan, Nigeria SHAMSIDEEN OLUSEGUN AROYEUN Cocoa Research Institute of Nigeria, Nigeria G. O. AJIBOLA University of Ibadan, Nigeria DOI: 10.47556/B.OUTLOOK2013.11.24 Purpose: To develop a new functional food incorporating green tea infusions into yoghurt. Design/methodology/approach: The concentrations of green tea infusions used were 0.5%, 1.0%, 1.5%, 2.0% and 2.5% (v/v). Yoghurt was […]
Polphenol, vitamin C, caffeine, protein, ash, free fatty acid and peroxide profiles of green tea-based yoghurts, Abiodun Olapade, Shamsideen Aroyeun and Ghanivah Ajibola
Abiodun A. Olapade University of Ibadan Nigeria Shamsideen O. Aroyeun Cocoa Research Institute of Nigeria Nigeria Ghaniyah O. Ajibola University of Ibadan Nigeria Purpose: To develop a new functional food incorporating green tea infusions into yoghurt. Design/methodology/approach: The concentrations of green tea infusions used were 0.5%, 1.0%, 1.5%, 2.0% and 2.5% (v/v). Yoghurt was produced […]