Enhanced color and antioxidant properties of sunflower protein concentrates extracted under alkaline conditions using anti‐greening reagents
Year: 2025
Type: article
Language: en
Topic: Proteins in Food Systems
Authors and affiliations:
raw_author_name: Samar Aly
raw_affiliation_strings: Food Science and Technology Department, Faculty of Agriculture Tanta University  Tanta Egypt
Food Science and Technology Department, Faculty of Agriculture, Tanta University, Tanta, Egypt
raw_author_name: Mostafa Ali
raw_affiliation_strings: Food Technology Department, Faculty of Agriculture Kafrelsheikh University  Kafr El Sheikh Egypt
Food Technology Department, Faculty of Agriculture, Kafrelsheikh University, Kafr El Sheikh, Egypt
raw_author_name: Ahmed Sayed
raw_affiliation_strings: Department of Physics Freie Universität Berlin  Berlin Germany
raw_author_name: Bandar N. Hamadneh
raw_affiliation_strings: Department of Human Nutrition and Dietetics. Faculty of Agriculture Ajloun National University  Ajloun Jordan
Department of Human Nutrition and Dietetics. Faculty of Agriculture, Ajloun National University, Ajloun, Jordan
raw_author_name: Mohamed Yousef
raw_affiliation_strings: Food Technology Department, Faculty of Agriculture Kafrelsheikh University  Kafr El Sheikh Egypt
Food Technology Department, Faculty of Agriculture, Kafrelsheikh University, Kafr El Sheikh, Egypt
raw_author_name: Mahmoud Khalil
raw_affiliation_strings: Nutrition and Food Science Department, Faculty of Home Economics Menoufia University  Shibin Al Kawm Egypt
Nutritional Science Institute, Potsdam University  Potsdam Germany
Nutritional Science Institute, Potsdam University, Potsdam, Germany
Nutrition and Food Science Department, Faculty of Home Economics, Menoufia University, Shibin Al Kawm, Egypt
raw_author_name: Amira Rizk
raw_affiliation_strings: Food Science and Technology Department, Faculty of Agriculture Tanta University  Tanta Egypt
Food Science and Technology Department, Faculty of Agriculture, Tanta University, Tanta, Egypt
raw_author_name: Tamer M El‐Messery
raw_affiliation_strings: Dairy Department Food Industries and Nutrition Research Institute, National Research Centre  Giza Egypt
Dairy Department, Food Industries and Nutrition Research Institute, National Research Centre, Giza, Egypt
raw_author_name: Reham M. Kamel
raw_affiliation_strings: Agricultural Engineering Research Institute, Agricultural Research Center  Giza Egypt
Agricultural Engineering Research Institute, Agricultural Research Center, Giza, Egypt
raw_author_name: Belal M. Mohammed
raw_affiliation_strings: Food Science and Nutrition Department College of Food and Agricultural Sciences, King Saud University  Riyadh Saudi Arabia
Food Science and Nutrition Department, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
raw_author_name: Diaeldin Omer Abdelkarim
raw_affiliation_strings: Department of Agricultural Engineering, Faculty of Engineering University of Khartoum  Khartoum Sudan
Department of Agricultural Engineering, Faculty of Engineering, University of Khartoum, Khartoum, Sudan
raw_author_name: Mahmoud Younis
raw_affiliation_strings: Chair of Dates Industry and Technology, Department of Agricultural Engineering College of Food and Agricultural Sciences, King Saud University  Riyadh Saudi Arabia
Chair of Dates Industry and Technology, Department of Agricultural Engineering, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia