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1.

001-es BibID:BIBFORM120697
Első szerző:Shaikh, Ayaz Mukarram (PhD candidate)
Cím:Global Perspectives on the Medicinal Implications of Green Walnut and Its Benefits: A Comprehensive Review / Mukarram, Shaikh Ayaz; Wandhekar, Sangram S.; Ahmed, Abdelhakam Esmaeil Mohamed; Várallyay, Szilvia; Pandey, Vinay Kumar; József, Prokisch; Bela, Kovács
Dátum:2024
ISSN:2311-7524
Megjegyzések:Green walnuts have been valued for their health and medicinal effects for many years. Green walnuts have several bioactive metabolites, including polyphenols, flavonoids, and tannins, that have antioxidant, anti-inflammatory, antimicrobial, and anticancer properties. With previous records of increased inclination towards natural or botanical sources of therapeutics, green walnuts have regained the uniqueness of therapeutic prominence globally. This comprehensive review provides a deep understanding of the use of green walnut (Juglans regia L.) around the globe and shows its potential pharmacological benefits. It explores the different therapeutic and medicinal uses of green walnuts, including their historical use in traditional medicine throughout different continents and regions, including Asia, Europe, America, Africa, and the Middle East. This review also provides the substantial studies conducted on green walnuts, which investigate the bioactive substances found in various parts of the walnut tree, including the kernel, shell, leaves, shoots, bark, and roots, indulging in their health advantages. It also diversifies the antibacterial, antioxidant, anti-inflammatory, cardiovascular, and antihypertensive activities of the green walnut, which clearly shows the prospective use of the walnut in nutraceutical and medicinal applications. This review continues by emphasizing the necessity for further research to focus on and attract global researchers to aim for a detailed understanding of the pharmacological implications of green walnuts and enhance their use in traditional and modern medicine.
Tárgyszavak:Agrártudományok Élelmiszertudományok kutatási jelentés
folyóiratcikk
medicinal applications
antioxidants
phytonutrients
bioactivities
disease prevention
Megjelenés:Horticulturae. - 10 : 5 (2024), p. 1-24. -
További szerzők:Wandhekar, Sangram S. Ahmed, Abdelhakam Esmaeil Mohamed (1984-) (Food Engineer) Várallyay Szilvia (1990-) (élelmiszerbiztonsági és -minőségi mérnök) Pandey, Vinay Kumar Prokisch József (1966-) (vegyész) Kovács Béla (1963-) (okleveles vegyész, angol szakfordító)
Pályázati támogatás:TKP2021-NKTA-32
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2.

001-es BibID:BIBFORM120480
Első szerző:Shaikh, Ayaz Mukarram (PhD candidate)
Cím:Exploring the Ecological Implications, Gastronomic Applications, and Nutritional and Therapeutic Potential of Juglans regia L. (Green Walnut): A Comprehensive Review / Mukarram, Shaikh Ayaz; Wandhekar, Sangram S.; Ahmed, Abdelhakam Esmaeil Mohamed; Pandey, Vinay Kumar; Csaba, Oláh; Lajos, Daróczi; József, Prokisch; Harsányi, Endre; Bela, Kovács
Dátum:2024
ISSN:2072-6643
Megjegyzések:The green walnut, which is frequently overlooked in favor of its more mature sibling, is becoming a topic of great significance because of its unique ecological role, culinary flexibility, and therapeutic richness. The investigation of the bioactive substances found in green walnuts and their possible effects on human health has therapeutic potential. Juglans regia L. is an important ecological component that affects soil health, biodiversity, and the overall ecological dynamic in habitats. Comprehending and recording these consequences are essential for environmental management and sustainable land-use strategies. Regarding cuisine, while black walnuts are frequently the main attraction, green walnuts have distinct tastes and textures that are used in a variety of dishes. Culinary innovation and the preservation of cultural food heritage depend on the understanding and exploration of these gastronomic characteristics. Omega-3 fatty acids, antioxidants, vitamins, and minerals are abundant in green walnuts, which have a comprehensive nutritional profile. Walnuts possess a wide range of pharmacological properties, including antioxidant, antibacterial, antiviral, anticancer, anti-inflammatory, and cognitive-function-enhancing properties. Consuming green walnuts as part of one's diet helps with antioxidant defense, cardiovascular health, and general well-being. Juglans regia L., with its distinctive flavor and texture combination, is not only a delicious food but also supports sustainable nutrition practices. This review explores the nutritional and pharmacological properties of green walnuts, which can be further used for studies in various food and pharmaceutical applications.
Tárgyszavak:Agrártudományok Élelmiszertudományok kutatási jelentés
folyóiratcikk
green walnut
therapeutic uses
culinary applications
ecological aspects
circular economy
Megjelenés:Nutrients. - 16 : 8 (2024), p. 1183-. -
További szerzők:Wandhekar, Sangram S. Ahmed, Abdelhakam Esmaeil Mohamed (1984-) (Food Engineer) Pandey, Vinay Kumar Oláh Csaba Daróczi Lajos (1961-) (agrár) Prokisch József (1966-) (vegyész) Harsányi Endre (1976-) (agrármérnök) Kovács Béla (1963-) (okleveles vegyész, angol szakfordító)
Pályázati támogatás:TKP2021-NKTA-32
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3.

001-es BibID:BIBFORM118741
Első szerző:Shaikh, Ayaz Mukarram (PhD candidate)
Cím:"Walnut wonders: a dive into bee product development with green extract" / Shaikh Ayaz Mukarram, Mohamed Ahmed Abdelhakam Esmaeil, Kovacs Bela, Daróczi Lajos, Oláh Csaba, Prokisch József
Dátum:2024
ISBN:978-615-6457-43-1
Tárgyszavak:Agrártudományok Élelmiszertudományok előadáskivonat
könyvrészlet
Megjelenés:II. Magyar Agrártudományi Doktoranduszok Szimpóziuma : Absztraktkötet / szerk. Hajdú Péter. - p. 82. -
További szerzők:Ahmed, Abdelhakam Esmaeil Mohamed (1984-) (Food Engineer) Kovács Béla (1963-) (okleveles vegyész, angol szakfordító) Daróczi Lajos (1961-) (agrár) Oláh Csaba Prokisch József (1966-) (vegyész)
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4.

001-es BibID:BIBFORM118117
Első szerző:Shaikh, Ayaz Mukarram (PhD candidate)
Cím:Green walnut extract: a novel ingredient for enhancing bee products / Ayaz Mukarram Shaikh, Béla Kovács, Abdelhakam Esmaeil Mohamed Ahmed, Csaba Oláh , Lajos Daróczi , Hassan El-Ramady, József Prokisch
Dátum:2023
Megjegyzések:This study introduces a new Bee feed product, the Green Walnut Bee Product, to address the challenges faced by Bees due to global warming. The depletion of natural food sources and the spread of diseases have had a negative impact on Bee populations, impacting agriculture and food security. In response to the growing demand for healthy foods, the study aimed to develop an innovative, healthy Bee product that supports Bee conservation. The Green Walnut Bee Product is prepared by fermenting green walnut extract with normal sugar and placing it in Beehives. The Bees readily consumed the feed, and after digestion, the product produced by the Bees was evaluated. The study found that the Green Walnut Bee Product had significant health benefits and could be utilized to produce high-quality, healthy Bee products. The technology has the potential to improve Bee health, contribute to sustainable agriculture, and provide a valuable source of nutrition for humans. The Green Walnut Bee Product offers a sustainable alternative to chemical-based products and has potential health benefits, including antioxidant, antimicrobial, and Blood sugar-reducing properties in Humans. The study highlights the importance of Bee conservation and the need to address the challenges faced by Bees. The Green Walnut Bee Product offers a promising solution to the problems faced by Bees due to global warming, while also providing a new segment of healthy Bee products for human consumption. The technology can be scaled up for commercial production, providing a new source of income for Beekeepers, promoting Bee conservation, and contributing to the local economy
ISBN:978-625-00-8161-7
Tárgyszavak:Agrártudományok Élelmiszertudományok előadáskivonat
könyvrészlet
Green walnut Extract
Bee Feed
Bee Product
Innovation
Bee conservation.
Megjelenés:Proceedings of the 3rd International Conference on Raw Materials to Processed Foods / ed. Serkan Selli, Hasim Kelebek. - p. 153. -
További szerzők:Kovács Béla (1963-) (okleveles vegyész, angol szakfordító) Ahmed, Abdelhakam Esmaeil Mohamed (1984-) (Food Engineer) Oláh Csaba (1972-) (idegsebész) Daróczi Lajos (1961-) (agrár) El-Ramady, Hassan (1969-) (agrármérnök) Prokisch József (1966-) (vegyész)
Pályázati támogatás:TKP2022-NKTA-32
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5.

001-es BibID:BIBFORM117428
Első szerző:Shaikh, Ayaz Mukarram (PhD candidate)
Cím:The impact of AI on food science research: A critical review / Ayaz Mukarram Shaikh, Abdelhakam Esmaeil Mohamed Ahmed, Elshafia Ali Hamid Mohammed, József Prokisch, Béla Kovacs
Dátum:2023
ISBN:978-80-552-2660-6
Tárgyszavak:Agrártudományok Állattenyésztési tudományok előadáskivonat
könyvrészlet
Megjelenés:Scientific Conference of PhD Students of FAFR, FBFS and FHLE SUA in Nitra with international participation - Proceedings of abstracts on occasion of the Science and Technology Week in the Slovak Republic / ed. Monika Tóthová, Judita Lidiková, Kristína Candráková, Dominik Holly. - p. 69. -
További szerzők:Ahmed, Abdelhakam Esmaeil Mohamed (1984-) (Food Engineer) Elshafia, Ali Hamid Mohammed (1987-) agrármérnök Prokisch József (1966-) (vegyész) Kovács Béla (1963-) (okleveles vegyész, angol szakfordító)
Pályázati támogatás:TKP2021-NKTA-32
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6.

001-es BibID:BIBFORM116402
Első szerző:Shaikh, Ayaz Mukarram (PhD candidate)
Cím:Examination of organic and inorganic compounds in enriched honey with spices and herbs / Ayaz Mukarram Shaikh, Mohamed Ahmed Abdelhakam Esmaeil, József Prokisch, Béla Kovács
Dátum:2023
Megjegyzések:The analysis and examination of organic and inorganic compounds in enriched honey samples with spices and herbs from Hungary and India were conducted. The honey samples were enriched with spices such as cardamom, celery seeds, fennel seeds, fenugreek seeds, and cumin from India, as well as herbs such as parsley, marjoram, rosemary, and oregano from Hungary. The aim of the study was to determine the presence and concentration of various organic and inorganic compounds in the enriched honey samples. The results of the analysis provide insight into the composition and quality of the honey samples and the impact of the addition of spices and herbs on their composition. We have used different honey♭s like Acacia honey, Linden honey, Multi flower honey, and Wildflower honey in different spice concentrations like 2.5,5,7.5 &10 % respectively in 198.5, 195,192.5 & 190 g of honey. It has shown impressive results where the type of spices has significantly (P<0.05) affected the concentration of mineral content in Honey except in Boron. it has also shown flavor variation with increasing concentrations of spices, reducing sugary flavor to herb-specific taste. The sensory evaluation is being conducted with these multiple samples where the organoleptic properties have to be examined followed by a consumer acceptance survey with the local consumers to international students from the university. The current market trends show that the demand for innovative and health-oriented foods has doubled after COVID Pandemic, Whereas according to ayurveda honey has been used in different medicinal remedies to cure various diseases and maintain good health. The Ongoing research will specify the value addition of spices as nutritional enrichment and changing the traditional sugary taste to different spice-blended flavors.
ISBN:978-615-6457-18-9
Tárgyszavak:Agrártudományok Élelmiszertudományok előadáskivonat
könyvrészlet
honey types
herbs
element content
innovative product
functional foods
Megjelenés:I. Magyar Agrártudományi Doktoranduszok Szimpóziuma. / szerk. Hajdú Péter. - p. 26. -
További szerzők:Ahmed, Abdelhakam Esmaeil Mohamed (1984-) (Food Engineer) Prokisch József (1966-) (vegyész) Kovács Béla (1963-) (okleveles vegyész, angol szakfordító)
Pályázati támogatás:TKP2021-NKTA-32
Other
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7.

001-es BibID:BIBFORM114983
Első szerző:Shaikh, Ayaz Mukarram (PhD candidate)
Cím:Green walnut extract: Innovation for enhancing the Bee feed, Bee conservatin and Bee Product / Ayaz Mukarram Shaikh, Béla Kovács, Abdelhakam Esmaeil Mohamed Ahmed, Csaba Oláh, Lajos Daróczi, Hassan El-Ramady, József Prokisch
Dátum:2023
ISBN:978 615 6018 19 9
Tárgyszavak:Agrártudományok Élelmiszertudományok előadáskivonat
könyvrészlet
Megjelenés:18. Magyar Magnézium szimpózium : Proram és összefoglalók / szerk. Takácsné Hájos Mária, Vojich Viktor József. - p. 25. -
További szerzők:Kovács Béla (1963-) (okleveles vegyész, angol szakfordító) Ahmed, Abdelhakam Esmaeil Mohamed (1984-) (Food Engineer) Oláh Csaba Daróczi Lajos (1961-) (agrár) El-Ramady, Hassan (1969-) (agrármérnök) Prokisch József (1966-) (vegyész)
Pályázati támogatás:TKP2021-NKTA-32
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