Health-promoting value and food applications of black cumin essential oil: an overview

Journal of Food Science and Technology

Volumn 52, Issue 10, 2015, Pages 6136-6142

  Hassanien, Mohamed F R ^a,b,d   Assiri, Adel M A ^c   Alzohairy, Ahmed M ^d   Oraby, Hesham Farouk ^d,e  

^a Zagazig University   (Egypt)

^b UMM AL QURA UNIVERSITY   (Saudi Arabia)

^c FAYOUM UNIVERSITY   (Egypt)

^d ZAGAZIG UNIVERSITY   (Egypt)

^e UNIVERSITÉ LAVAL   (Canada)

Author keywords

Functional properties; Longifolene; Nigella sativa; Novel food thymoquinone

Indexed keywords

ANTIOXIDANTS; BACILLUS CEREUS; BACTERIA; BACTERIOLOGY; FUNCTIONAL FOOD; MONOTERPENES; OIL SHALE; OILS AND FATS;

FUNCTIONAL PROPERTIES; GRAM-POSITIVE BACTERIUM; LONGIFOLENE; NIGELLA SATIVA; PHARMACEUTICAL PRODUCTS; PSEUDOMONAS AERUGINOSA; RADICAL SCAVENGING ACTIVITY; THYMOQUINONE;

ESSENTIAL OILS;

EID: 84942198145     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-015-1785-4     Document Type: Review

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