|
|
|
|
|
|
|
 OverView
|
|
Dr. Rawan Al-Jaloudi obtained a doctorate in food science and technology from the University of Jordan in 2022
|
|
|
|
|
|
 Research Intersets:
|
|
Human NutritionNutritional EducationNutritionLipid ExtractionApplied NutritionNutrient AnalysisFatFood FortificationMolecular NutritionLipid BiochemistryFood ChemistryFood CompositionFood ContaminantsAntioxidant ActivityAntioxidantsFatty AcidsFlavonoidsLipid MetabolismFood QualityFoodPreserved FoodFood Quality ManagementAnthropology of FoodFood Frequency QuestionnaireQuality Control of Chemicals, Foods and Pharmaceuticals
|
|
|
|
|
 Qualifications
|
| #
|
Degree
|
University
|
Specialization
|
Graduation year
|
| 1 | PHD | University of Jordan | food science and technology | 2022 |
|
|
|
|
|
|
|
|
|
|
|
 Publications
|
1- Development and Characterization of High-Energy Protein
Bars with Enhanced Antioxidant, Chemical, Nutritional,
Physical, and Sensory Properties ,Foods / MDPI Journals , 2024,Vol. 13,no. 259.
2- Sensory and Oxidative Stability of Roasted Peanuts Coated with Arabic Gum and A Synthetic Antioxidant During Storage ,International Journal of Membrane Science and Technology, 2023,Vol. 10,no. 2.
3- Impact of Processing and Preservation Methods and Storage on
Total Phenolics, Flavonoids, and Antioxidant Activities of Okra
(Abelmoschus esculentus L.) ,Foods / MDPI Journals , 2023,Vol. 12,no. 12.
4- Characterization of Olive Oil Volatile Compounds after Elution through Selected Bleaching Materials?Gas Chromatography?Mass Spectrometry Analysis , Molecules/ MDPI Journals , 2023,Vol. 28(18) ,no. 6444.
5- Impact of several physical treatments on the improvement of some quality parameters of crude olive oil ,Rivista Italiana delle Sostanze Grasse, 2022,Vol. 99,no. 2.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|