Zobrazeno 1 - 10
of 52
pro vyhledávání: '"A. A. El-Bedawey"'
Autor:
Mohamed Mahmoud Helal, Tarek Ahmed El-Adawy, Alaa Ahmed El-Beltagy, Aboelfateh Abdelkader El-Bedawey, Saad Michael Youssef
Publikováno v:
Food ScienTech Journal, Vol 6, Iss 1, Pp 27-40 (2024)
Most soft drinks are generally considered ready media for spoilage microbial growth. Deterioration of these products by undesirable microorganisms can alter the sensory quality of the product which also poses a major public health risk. The soft drin
Externí odkaz:
https://doaj.org/article/30e669efc863469b820b958e5492fef9
Publikováno v:
Journal of the Saudi Society of Agricultural Sciences, Vol 18, Iss 3, Pp 294-301 (2019)
This study was aimed to evaluate the effects of germination process on melatonin, total phenols, total flavonoids and antioxidant activities of broad beans (Vicia faba L.), lupine seeds (Lupinus albus), chickpea seeds (Cicer arietinum L.), lentil see
Externí odkaz:
https://doaj.org/article/c7dad0a21ffc4afda4d6f457ace9ecec
Wheat flour was treated with α-amylase at 5, 7.5 and 10 ppm levels to prepare betifore-type cookies. The rheological properties of dough and sensory properties of betifore were evaluated. Physical properties of betifore prepared with 7.5 ppm α-amyl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::00ff1249bf42b7e04823a5a3702e718f
Publikováno v:
Menoufia Journal of Food and Dairy Sciences. 5:79-90
Antioxidant and antimicrobial substances were extracted from potato peels by using different solvents (water and both methanol and ethanol at a concentration of 80 and 100 %). The potato peel extracts were evaluated for yield extract, antioxidants ac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::46daccd4e1540ff0fad35dc124dfce4f
https://doi.org/10.21608/mjfds.2020.113467
https://doi.org/10.21608/mjfds.2020.113467
Publikováno v:
Menoufia Journal of Food and Dairy Sciences. 4:141-151
This study was conducted to evaluate the possibility of partial replacement of yellow corn flour with rice bran protein concentrate (RBPC) to prepare highly nutritive and acceptable tortilla.The crude protein and total ash contents of tortilla were i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6c547ac9949881fbc4a3d3fa4e52977f
https://doi.org/10.21608/mjfds.2019.174898
https://doi.org/10.21608/mjfds.2019.174898
Publikováno v:
Journal of the Saudi Society of Agricultural Sciences, Vol 18, Iss 3, Pp 294-301 (2019)
This study was aimed to evaluate the effects of germination process on melatonin, total phenols, total flavonoids and antioxidant activities of broad beans (Vicia faba L.), lupine seeds (Lupinus albus), chickpea seeds (Cicer arietinum L.), lentil see
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::20804b9626e61816aab2ff36b8fe9062
http://www.sciencedirect.com/science/article/pii/S1658077X17301856
http://www.sciencedirect.com/science/article/pii/S1658077X17301856
Publikováno v:
Journal of the Saudi Society of Agricultural Sciences, Vol 18, Iss 2, Pp 127-132 (2019)
Mashed pumpkin or mashed potato was used in the tilapia fish burger formulation. The proximate composition, cooking characteristics, chemical quality, color, texture and sensory properties of tilapia fish burgers were evaluated. Fish burgers formulat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9b77546b88722b183721329d63f9d99e
https://doi.org/10.1016/j.jssas.2017.01.003
https://doi.org/10.1016/j.jssas.2017.01.003
Publikováno v:
Menoufia Journal of Food and Dairy Sciences. 3:89-100
Antioxidant activity of olive leaf, olive pomace and olive virgin oil as affected by ethanol, ethyl acetate and chloroform solvents were evaluated. Ethanol extracts of olive leaf and olive pomace as well as chloroform extract of olive virgin oil had
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::87edfc4d60a910e45a8abe2dc630c253
https://doi.org/10.21608/mjfds.2018.175705
https://doi.org/10.21608/mjfds.2018.175705
Publikováno v:
Menoufia Journal of Food and Dairy Sciences. 3:15-26
The present study aims to investigate the effect of replacing wheat flour in balady bread with different levels of date fiber (DF) on the body weight gain, feed efficiency ratio, triglyceride, lipoprotein, blood glucose, liver functions and kidney fu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::018a88be862695c16c6208a7c61ba3be
https://doi.org/10.21608/mjfds.2018.123595
https://doi.org/10.21608/mjfds.2018.123595
Publikováno v:
Menoufia Journal of Food and Dairy Sciences. 2:65-75
Composite flours were formulated from 53.5-54.5% rice flour, 25% corn starch, 10% chickpea flour and 10% defatted soy bean flour with 1% carboxy methyl cellulose (CMC), or 1.5% CMC or 0.25 xanthan + 0.25% CMC or 0.25% guar gum + 0.25 CMC. Batter prop
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::242f9d4d18b2d8e26e8c8485427b433a
https://doi.org/10.21608/mjfds.2017.176550
https://doi.org/10.21608/mjfds.2017.176550