تخطى إلى المحتوى الرئيسي
واجهة جانبية
FirstUniv
Courses
Liberal Arts & Science
Management
Data Science & AI
Software & Technology
Quantum Computing
Exam Prep
Interview Prep
Other Courses
Events
Calendar
Month view
Day view
Why First Univ
العربية (ar)
English (en)
العربية (ar)
بحث
اغلاق
بحث
تبديل إدخال البحث
أنت الآن تدخل بصفة ضيف (
تسجيل الدخول
)
2018-19-ESU009
عام
Lecture 1 - Introduction and definitions of nutraceutical & functional foods
Lecture 2 - Nature of nutraceutical & functional foods
Lecture 3 - Scopes of nutraceuticals & functional foods
Lecture 4 - Nutraceuticals & functional foods applications and there health benefits
Lecture 5 - Nutraceuticals compounds
Lecture 6 - Classification of nutraceuticals compounds based on chemical and biochemical nature
Lecture 7 - Classification of nutraceuticals compounds isoprenoids derivatives
Lecture 8 - Classification of nutraceuticals compounds phenolic and carbohydrates
Lecture 9 - Classification of nutraceuticals compounds fatty acid and amino acid based
Lecture 10 - Classification of nutraceuticals compounds microbes and minerals
Lecture 11 - Nutraceuticals for special situation such as cancer
Lecture 12 - Nutraceuticals for special situation such as coronary heart disease
Lecture 13 - Nutraceuticals for special situation such as stress, osteoporosis and hypertension
Lecture 14 - Antioxidants and other phytochemicals.
Lecture 15 - Phytochemicals (isoflavones, etc)
Lecture 16 - Role of antioxidants as nutraceuticals & functional foods
Lecture 17 - Role of phytochemicals as nutraceuticals & functional foods
Lecture 18 - Dietary fibers as functional foods
Lecture 19 - Complex carbohydrates as functional foods
Lecture 20 -- Protein as functional food ingredients
Lecture 21 - Probiotic foods and their types
Lecture 22 - Functional role of probiotic foods
Lecture 23 - Herbs as functional supplements
Lecture 24 - Health promoting activity of common herbs
Lecture 25 - Prebiotics and their role
Lecture 26 - Cereal products as functional foods-oats.
Lecture 27 - Cereal products as functional foods- wheat bran, rice bran etc.
Lecture 28 - Coffee as functional food beverage/drinks
Lecture 29 - Tea as functional food beverage/drinks
Lecture 30 - Other beverage (wines) as functional foods/drinks
Lecture 31 - Olive oil and its health benefits as nutraceuticals
Lecture 32 - Coffee, tea and their protective effects
Lecture 33 - Effect of processing on nutraceuticals compounds
Lecture 34 - Effect of storage on nutraceutical compounds
Lecture 35 - Interaction of various environmental factors on the potential of such foods
Lecture 36 - Nutraceuticals stability concerns
Lecture 37 - Nutraceuticals shelf life testing
Lecture 38 - Marketing issues for nutraceuticals
Lecture 39 - Marketing issues for functional foods
Lecture 40 - Regulatory issues for nutraceuticals
Lecture 41 - Regulatory issues for functional foods
Lecture 42 - Recent developments in the area of nutraceuticals
Lecture 43 - Recent developments in the area of functional foods
Lecture 44 - Recent advances in the area of nutraceuticals
Lecture 45 - Recent advances in the area of functional foods
الصفحة الرئيسية
التقويم
Nutraceuticals & Functional Foods
الصفحة الرئيسية
المقررات الدراسية
Foundation Courses
2018-19-ESU009
آخر نشاط
كل المشاركين
Nutraceuticals & Functional Foods: كل المشاركين
المنقحات
النشاطات
جميع الانشطة
كل منتديات
كل إفادات
كل واجبات
-- عام --
Announcements
Feedback - Nutraceuticals and Functional Foods - Dr. Rahul Thory
Assignment 1 - Nutraceuticals for cancer and CVD
Assignment 2 - Dietary fiber
Assignment 3 - Probiotics
-- Lecture 1 - Introduction and definitions of nutraceutical & functional foods --
-- Lecture 2 - Nature of nutraceutical & functional foods --
-- Lecture 3 - Scopes of nutraceuticals & functional foods --
-- Lecture 4 - Nutraceuticals & functional foods applications and there health benefits --
-- Lecture 5 - Nutraceuticals compounds --
-- Lecture 6 - Classification of nutraceuticals compounds based on chemical and biochemical nature --
-- Lecture 7 - Classification of nutraceuticals compounds isoprenoids derivatives --
-- Lecture 8 - Classification of nutraceuticals compounds phenolic and carbohydrates --
-- Lecture 9 - Classification of nutraceuticals compounds fatty acid and amino acid based --
-- Lecture 10 - Classification of nutraceuticals compounds microbes and minerals --
-- Lecture 11 - Nutraceuticals for special situation such as cancer --
-- Lecture 12 - Nutraceuticals for special situation such as coronary heart disease --
-- Lecture 13 - Nutraceuticals for special situation such as stress, osteoporosis and hypertension --
-- Lecture 14 - Antioxidants and other phytochemicals. --
-- Lecture 15 - Phytochemicals (isoflavones, etc) --
-- Lecture 16 - Role of antioxidants as nutraceuticals & functional foods --
-- Lecture 17 - Role of phytochemicals as nutraceuticals & functional foods --
-- Lecture 18 - Dietary fibers as functional foods --
-- Lecture 19 - Complex carbohydrates as functional foods --
-- Lecture 20 -- Protein as functional food ingredients --
-- Lecture 21 - Probiotic foods and their types --
-- Lecture 22 - Functional role of probiotic foods --
-- Lecture 23 - Herbs as functional supplements --
-- Lecture 24 - Health promoting activity of common herbs --
-- Lecture 25 - Prebiotics and their role --
-- Lecture 26 - Cereal products as functional foods-oats. --
-- Lecture 27 - Cereal products as functional foods- wheat bran, rice bran etc. --
-- Lecture 28 - Coffee as functional food beverage/drinks --
-- Lecture 29 - Tea as functional food beverage/drinks --
-- Lecture 30 - Other beverage (wines) as functional foods/drinks --
-- Lecture 31 - Olive oil and its health benefits as nutraceuticals --
-- Lecture 32 - Coffee, tea and their protective effects --
-- Lecture 33 - Effect of processing on nutraceuticals compounds --
-- Lecture 34 - Effect of storage on nutraceutical compounds --
-- Lecture 35 - Interaction of various environmental factors on the potential of such foods --
-- Lecture 36 - Nutraceuticals stability concerns --
-- Lecture 37 - Nutraceuticals shelf life testing --
-- Lecture 38 - Marketing issues for nutraceuticals --
-- Lecture 39 - Marketing issues for functional foods --
-- Lecture 40 - Regulatory issues for nutraceuticals --
-- Lecture 41 - Regulatory issues for functional foods --
-- Lecture 42 - Recent developments in the area of nutraceuticals --
-- Lecture 43 - Recent developments in the area of functional foods --
-- Lecture 44 - Recent advances in the area of nutraceuticals --
-- Lecture 45 - Recent advances in the area of functional foods --
المجموعات
كل المجموعات
الفرز حسب
حسب ترتيب المقرر الدراسي
التاريخ - الاحدث أخراً
التاريخ - الاحدث أولاً
منذ
منذ
دقيقة
00
01
02
03
04
05
06
07
08
09
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
ساعة
00
01
02
03
04
05
06
07
08
09
10
11
12
13
14
15
16
17
18
19
20
21
22
23
سنة
1900
1901
1902
1903
1904
1905
1906
1907
1908
1909
1910
1911
1912
1913
1914
1915
1916
1917
1918
1919
1920
1921
1922
1923
1924
1925
1926
1927
1928
1929
1930
1931
1932
1933
1934
1935
1936
1937
1938
1939
1940
1941
1942
1943
1944
1945
1946
1947
1948
1949
1950
1951
1952
1953
1954
1955
1956
1957
1958
1959
1960
1961
1962
1963
1964
1965
1966
1967
1968
1969
1970
1971
1972
1973
1974
1975
1976
1977
1978
1979
1980
1981
1982
1983
1984
1985
1986
1987
1988
1989
1990
1991
1992
1993
1994
1995
1996
1997
1998
1999
2000
2001
2002
2003
2004
2005
2006
2007
2008
2009
2010
2011
2012
2013
2014
2015
2016
2017
2018
2019
2020
2021
2022
2023
2024
2025
2026
2027
2028
2029
2030
2031
2032
2033
2034
2035
2036
2037
2038
2039
2040
2041
2042
2043
2044
2045
2046
2047
2048
2049
2050
شهر
January
February
March
April
May
June
July
August
September
October
November
December
يوم
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
تمكين
منتدى
Announcements
إفادة
Feedback - Nutraceuticals and Functional Foods - Dr. Rahul Thory
واجب
Assignment 1 - Nutraceuticals for cancer and CVD
واجب
Assignment 2 - Dietary fiber
واجب
Assignment 3 - Probiotics