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العنوان
Technological and chemical studies on new methods of onion dehydration and their effects on the anlioxidant properties /
المؤلف
EL-Abassy, Hanaa Mostafa Abd EL-Hameed.
هيئة الاعداد
باحث / hanaa mostafa abd el-hameed el-abassy
مشرف / yousif abd-el-aziz el-hassaneen
مناقش / yousif abd-el-aziz el-hassaneen
الموضوع
Natrition. Nutrition. Food.
تاريخ النشر
2013.
عدد الصفحات
95 p. :
اللغة
الإنجليزية
الدرجة
ماجستير
التخصص
التعليم
تاريخ الإجازة
9/1/2013
مكان الإجازة
جامعة المنوفية - كلية الإقتصاد المنزلى - التغذية وعلوم الأطعمة.
الفهرس
Only 14 pages are availabe for public view

from 95

from 95

Abstract

Onion (Allium cepa L.)belongs to the Lilliaceae family and is grown all over the world. After tomatoes,they are second most horticultural. it has been widely used even in ancient times as seasonings,foods and for medical uses.In current times, onion is an important vegetable to serve as ingredients in dishes, as toppings on burgers, in seasonings, as chip coatings etc, It has been valued for their medicinal qualities by many cultures around the globe. Numerous health benefits have been attributed to vegetable, including prevention of cancer and cardiovascular disorders.