Zobrazeno 1 - 10
of 30
pro vyhledávání: '"Adham M. Abdou"'
Autor:
Adham M. Abdou, Abdallah El-Hadary, Ali Osman, Safaa A. Bayoumi, Gehan B.A. Youssef, Dina A.B. Awad
Publikováno v:
The Microbe, Vol 3, Iss , Pp 100090- (2024)
This research investigated the antioxidant activities and quality characteristics of functional yogurt supplemented with naturally derived protein, specifically lysozyme (LZ), as well as its thermally modified variants PLZ treated at 63°C for 30 min
Externí odkaz:
https://doaj.org/article/15136faa14b04f2aad7b06d5854a7612
Publikováno v:
Benha Veterinary Medical Journal. 39:117-121
Hundred and eighty random cheese samples, includes varities of cheese, soft (kareish and white); hard (Roomy); processed (Flamingo), beside machine and hand swabs were collected from different supermarkets (30 of each), at Qalubiya governorate, Egypt
Publikováno v:
Benha Veterinary Medical Journal. 35:134-141
Publikováno v:
Benha Veterinary Medical Journal. 32:121-126
Traditional yoghurt (TY) (Streptococcus thermophiles+ Lactobacillus bulgaricus) and Bifidus yoghurt (BY) samples(Streptococcus thermophiles+ Lactobacillus bulgaricus+ Bifidobacterium bifidum). Traditional & Bifidus yoghurtsamples were inoculated with
Publikováno v:
Benha Veterinary Medical Journal. 32:127-131
The survival of Staphylococcus aureus in the acidophilus yoghurt (AY) was evaluated during the production and coldstorage. 21 acidophilus yoghurt samples were prepared with traditional yoghurt culture (Streptococcus thermophiles &Lactobacillus bulgar
Publikováno v:
Benha Veterinary Medical Journal. 30:97-103
Publikováno v:
Benha Veterinary Medical Journal. 28:210-215
Bacteriocins are natural metabolites produced by many strains of Lactic acid bacteria that used in foodpreservation. They have potential healthy role in suppressing the growth of some spoilage andpathogenic bacteria. The aim of the current study was
Autor:
Yoshitaka Okamura, Kazuhito Takeshima, Seiji Kawahito, Mujo Kim, Adham M. Abdou, Kazuya Watabe, Tadayuki Isono, Kazuyuki Masuda, Tetsuro Yamane
Publikováno v:
Food Science & Nutrition
The main objective of this study was to verify the effect of oral intake of a yolk-derived peptide preparation (HYP) obtained by enzymatic hydrolysis of yolk water-soluble protein on bone markers and bone density in 65 perimenopausal women with an av
Publikováno v:
Health. :781-791
The use of immunoglobulin is successfully applied in different areas of research, diagnostics, medical application and biotechnology. Egg yolk immunoglobulin (IgY) can successfully compete with immunoglobulin (IgG) produced in the blood of mammals. R
Autor:
Hend A. Elbarbary, Adham M. Abdou
Publikováno v:
Milk Proteins-From Structure to Biological Properties and Health Aspects
Lactoferrin (LF) is a member of the transferrin family that is a cationic iron-binding protein. It is an 80-kDa glycoprotein that is found in many secretions in the body and is highly present in milk and colostrums. It exerts antibacterial effects an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::da3460d47b6dd6d21da156ee52216d87
https://doi.org/10.5772/62569
https://doi.org/10.5772/62569