Roasted Nigella Sativa Seed As A Functional Ingredient In Foods And Beverage– Exploratory Studies
Nigella sativa also known as black cumin or black seed is extensively used for culinary purposes in many parts of the world. Upon roasting and grinding the seed appears dark brown with aroma and taste similar to roasted coffee bean. Since the roasted seed is rich in caffeine and bioactive compounds,...
| المؤلف الرئيسي: | |
|---|---|
| التنسيق: | أطروحة |
| اللغة: | الإنجليزية |
| منشور في: |
2021
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| الموضوعات: | |
| الوصول للمادة أونلاين: | http://eprints.usm.my/53035/ |
| Abstract | Abstract here |
| _version_ | 1855630128522985472 |
|---|---|
| author | Varastegani, Boshra |
| author_facet | Varastegani, Boshra |
| author_sort | Varastegani, Boshra |
| description | Nigella sativa also known as black cumin or black seed is extensively used for culinary purposes in many parts of the world. Upon roasting and grinding the seed appears dark brown with aroma and taste similar to roasted coffee bean. Since the roasted seed is rich in caffeine and bioactive compounds, the potential for utilizing it as a powdered coffee-like beverage product can be tremendous. In
addition, the seed extracts could be developed into a nutraceutical product or used as a functional additive in food. |
| first_indexed | 2025-10-17T08:40:03Z |
| format | Thesis |
| id | usm-53035 |
| institution | Universiti Sains Malaysia |
| language | English |
| last_indexed | 2025-10-17T08:40:03Z |
| publishDate | 2021 |
| record_format | EPrints |
| record_pdf | Restricted |
| spelling | usm-530352022-06-24T02:18:53Z http://eprints.usm.my/53035/ Roasted Nigella Sativa Seed As A Functional Ingredient In Foods And Beverage– Exploratory Studies Varastegani, Boshra QK1-989 Botany Nigella sativa also known as black cumin or black seed is extensively used for culinary purposes in many parts of the world. Upon roasting and grinding the seed appears dark brown with aroma and taste similar to roasted coffee bean. Since the roasted seed is rich in caffeine and bioactive compounds, the potential for utilizing it as a powdered coffee-like beverage product can be tremendous. In addition, the seed extracts could be developed into a nutraceutical product or used as a functional additive in food. 2021-01 Thesis NonPeerReviewed application/pdf en http://eprints.usm.my/53035/1/BOSHRA%20VARASTEGANI%20-%20TESIS.pdf%20cut.pdf Varastegani, Boshra (2021) Roasted Nigella Sativa Seed As A Functional Ingredient In Foods And Beverage– Exploratory Studies. PhD thesis, Universiti Sains Malaysia. |
| spellingShingle | QK1-989 Botany Varastegani, Boshra Roasted Nigella Sativa Seed As A Functional Ingredient In Foods And Beverage– Exploratory Studies |
| thesis_level | PhD |
| title | Roasted Nigella Sativa Seed As A Functional Ingredient In Foods And Beverage– Exploratory Studies |
| title_full | Roasted Nigella Sativa Seed As A Functional Ingredient In Foods And Beverage– Exploratory Studies |
| title_fullStr | Roasted Nigella Sativa Seed As A Functional Ingredient In Foods And Beverage– Exploratory Studies |
| title_full_unstemmed | Roasted Nigella Sativa Seed As A Functional Ingredient In Foods And Beverage– Exploratory Studies |
| title_short | Roasted Nigella Sativa Seed As A Functional Ingredient In Foods And Beverage– Exploratory Studies |
| title_sort | roasted nigella sativa seed as a functional ingredient in foods and beverage exploratory studies |
| topic | QK1-989 Botany |
| url | http://eprints.usm.my/53035/ |
| work_keys_str_mv | AT varasteganiboshra roastednigellasativaseedasafunctionalingredientinfoodsandbeverageexploratorystudies |