Zobrazeno 1 - 10
of 35
pro vyhledávání: '"Abdulatef M, Ahhmed"'
Autor:
Shiro Takeda, Teppei Kanda, Abdulatef M. Ahhmed, Kazuki Sogawa, Keitarou Umezu, Masaya Ogata, Wataru Mizunoya, Ryoichi Sakata
Publikováno v:
Foods, Vol 13, Iss 1, p 13 (2023)
Curing produces a characteristic pink color during meat processing through the production of nitrosyl myoglobin (NOMb), which requires nitric oxide (NO). Nitrites and nitrates in coloring agents are crucial NO sources; however, a reducing agent is ne
Externí odkaz:
https://doaj.org/article/01c68fa45a274388b483dd80bd54c7c8
Autor:
Masaya Ogata, Jumpei Uchiyama, Abdulatef M. Ahhmed, Seiichi Sakuraoka, Satoshi Taharaguchi, Ryoichi Sakata, Wataru Mizunoya, Shiro Takeda
Publikováno v:
Foods, Vol 11, Iss 14, p 2123 (2022)
The aim of this study was to investigate the inherent bacteria that contribute to expressing the angiotensin I-converting enzyme (ACE) inhibitory activity and the antioxidant activity of dry-cured meat products without a bacterial starter. Among the
Externí odkaz:
https://doaj.org/article/17077ea4916749e2a35698bd2cb56624
Autor:
Sara Hasni, Aminata Khelil, Salma Habita, Kamilia Bireche, Zineb Mahcene, Zakaria Boual, Abdulatef M Ahhmed
Publikováno v:
Asian Journal of Pharmaceutical Research. :261-266
Camel urine has been widely used in the biomedical field as a traditional healing liquid for several health disorders, this study aims to evaluate the antioxidant activity of camel urine and its association with the breeding and the feeding system. U
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::508dfcef5dd2514afa6a0509d468981a
https://doi.org/10.52711/2231-5691.2022.00042
https://doi.org/10.52711/2231-5691.2022.00042
Autor:
Yuki Kinoshita, Yoshitaka Arima, Abdulatef M. Ahhmed, Hirofumi Enomoto, Jumpei Uchiyama, Wataru Mizunoya, Kazutoshi Sugita, Shiro Takeda, Ryoichi Sakata
Publikováno v:
Food Science and Technology Research. 27:759-768
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c3a0df8799f03638203a07724c3e3a75
https://doi.org/10.3136/fstr.27.759
https://doi.org/10.3136/fstr.27.759
Publikováno v:
Preparative biochemistrybiotechnology. 52(10)
In this study, bovine sodium caseinate (NaCas) was hydrolyzed with four proteases, alcalase, savinase, subtilisin A, and flavourzyme. In addition to the structural changes occurred through the enzymatic hydrolysis, the solubility, oil binding capacit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1be88c57d5b248f0747ac32f0400fc14
https://pubmed.ncbi.nlm.nih.gov/35171080
https://pubmed.ncbi.nlm.nih.gov/35171080
Autor:
Wataru Mizunoya, Sakurako Kaneko, Masato Minami, Kazuyuki Sogawa, Ryoichi Sakata, Shiro Takeda, Kensuke Taira, Abdulatef M. Ahhmed, Shinpei Kawarai, Hirofumi Enomoto
Publikováno v:
Foods
Volume 9
Issue 9
Volume 9
Issue 9
Game meat has been underutilized, while it offers the potential to diversify not only the human diet but also increase food production and the nutritional value of meat products. This study aimed to determine the angiotensin I-converting enzyme (ACE)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7689f651725bd3badc69c403424a8b6e
Publikováno v:
Food Research International. 104:48-58
Living with pain is one of the distressing effects of food insecurity and malnutrition among millions of internally displaced persons (IDPs) worldwide. Vulnerability to emotional pain, metabolic imbalance, chronic illnesses and non-communicable disea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8634008b153ec0a7ba7fa8e7c2a8ea7f
https://doi.org/10.1016/j.foodres.2016.11.038
https://doi.org/10.1016/j.foodres.2016.11.038
Autor:
Hisashi Matsufuji, Satoshi Kawahara, Michio Muguruma, Koji Nakade, Abdulatef M. Ahhmed, Ryoichi Sakata, Shiro Takeda, Shin-ichi Takenoyama
Publikováno v:
Animal Science Journal. 88:507-516
In the lactic acid bacteria (LAB) strains screened from our LAB collection, Lactobacillus (L.) sakei strain no. 23 and L. curvatus strain no. 28 degraded meat protein and tolerated salt and nitrite in vitro. Fermented sausages inoculated strains no.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e387c98913963053f29972c2015829aa
https://doi.org/10.1111/asj.12673
https://doi.org/10.1111/asj.12673
Autor:
Abdulatef M. Ahhmed, Bülent Başyiğit, Murat Yilmaztekin, Mustafa Çam, Osman Sagdic, Yusuf Konca, Isa Telci, Hamza Alaşalvar
Publikováno v:
Food Bioscience. 35:100577
Peppermint and spearmint, both members of the Lamiaceae family, have been used in the form of extracts, infusions, and decoctions, because of their health benefits. Consumers are looking for functional food products which not only provide health bene
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4c0b3f358d39c139c8ba484117052b2e
https://doi.org/10.1016/j.fbio.2020.100577
https://doi.org/10.1016/j.fbio.2020.100577
Autor:
Mustafa Çam, Murat Yilmaztekin, Abdulatef M. Ahhmed, Esma Yüksel, Hamza Alaşalvar, Osman Sagdic, Hülya Şen, Bülent Başyiğit
Phenolics and essential oil of peppermint were obtained by pressurized hot water extraction (PHWE). The best extraction conditions were found to be 130 °C for temperature, 10 min for extraction time, and 3 cycles for extraction number. There were no
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f7b90718463762e6c30c2c95addbc0ba
https://europepmc.org/articles/PMC6342783/
https://europepmc.org/articles/PMC6342783/
