Zobrazeno 1 - 10
of 303
pro vyhledávání: '"Afaf Kamal-Eldin"'
Autor:
Gafar Babatunde Bamigbade, Athira Jayasree Subhash, Mohammed Tarique, Basel al-Ramadi, Basim Abu-Jdayil, Afaf Kamal-Eldin, Laura Nyström, Mutamed Ayyash
Publikováno v:
Chemical and Biological Technologies in Agriculture, Vol 11, Iss 1, Pp 1-25 (2024)
Abstract Background This study utilized ultrasonication-assisted green extraction techniques to explore the physicochemical, rheological, biological, and prebiotic properties, alongside gut modulation abilities of novel polysaccharides extracted from
Externí odkaz:
https://doaj.org/article/fb8fb6507dde4d2f9da9328b117378a7
Autor:
Abdelmoneim H. Ali, Siqi Li, Shao-Quan Liu, Ren-You Gan, Hua-Bin Li, Afaf Kamal-Eldin, Mutamed Ayyash
Publikováno v:
Journal of Dairy Science, Vol 107, Iss 5, Pp 2573-2585 (2024)
ABSTRACT: Camel milk (CM), known for its immune-regulatory, anti-inflammatory, antiapoptotic, and antidiabetic properties, is a natural healthy food. It is easily digestible due to the high levels of β-casein and diverse secreted antibodies, exhibit
Externí odkaz:
https://doaj.org/article/fa1dfac61e9d4978a06609c87fdb32de
Autor:
Abdelmoneim H. Ali, Basim Abu-Jdayil, Gafar Bamigbade, Afaf Kamal-Eldin, Fathalla Hamed, Thom Huppertz, Shao-Quan Liu, Mutamed Ayyash
Publikováno v:
Journal of Dairy Science, Vol 107, Iss 5, Pp 2706-2720 (2024)
ABSTRACT: Making cheese from camel milk (CM) presents various challenges due to its different physicochemical properties compared with bovine milk (BM). In this study, we investigated the chemical composition, proteolysis, meltability, oiling off, te
Externí odkaz:
https://doaj.org/article/27aa867e68ae4c5a9f70f87e20cfea7a
Autor:
Alaa Almoumen, Huda Mohamed, Mutamed Ayyash, Oni Yuliarti, Rabih Kamleh, Ali H. Al-Marzouqi, Afaf Kamal-Eldin
Publikováno v:
NFS Journal, Vol 35, Iss , Pp 100178- (2024)
Extracting value from date fruit pomace, commonly dismissed as animal feed by date syrup factories, unveils a substantial composition of both insoluble and soluble fibers, along with valuable phenolic compounds. This nutritional profile positions dat
Externí odkaz:
https://doaj.org/article/9e9ec63696a1443991a74f34ea682e5c
Autor:
Bhawna Sobti, Mutamed Ayyash, Mustapha Mbye, Meththa Ranasinghe, Akmal Nazir, Rabih Kamleh, Basim Abu-Jdayil, Afaf Kamal-Eldin
Publikováno v:
NFS Journal, Vol 35, Iss , Pp 100181- (2024)
The aim of this study was to assess the effects of ultrafiltration (UF) combined with high-pressure processing (HPP) or heat treatment on the quality of yogurts produced from camel milk (CM) or bovine milk (BM). Milk was concentrated by UF (0, 1, and
Externí odkaz:
https://doaj.org/article/2664b96f26484ea48f17ab9c04e214c5
Autor:
Athira Jayasree Subhash, Gafar Babatunde Bamigbade, Mohammed Tarique, Basel Al-Ramadi, Basim Abu-Jdayil, Afaf Kamal-Eldin, Laura Nyström, Mutamed Ayyash
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101354- (2024)
Polysaccharides are abundant macromolecules. The study extracted date seed polysaccharides (UPS) using ultrasound-assisted deep eutectic solvent extraction to valorize date seeds. UPS were subjected to comprehensive characterization and evaluation of
Externí odkaz:
https://doaj.org/article/ae3075acbae94bab8cebd85598ae9d78
Autor:
Muneeba Zubair Alam, Clinton Emeka Okonkwo, João P. Cachaneski-Lopes, Carlos F. O. Graeff, Augusto Batagin-Neto, Saeed Tariq, Sabu Varghese, Matthew J. O’Connor, Abuzar E. Albadri, J. Beau W. Webber, Mohammed Tarique, Mutamed Ayyash, Afaf Kamal-Eldin
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-12 (2024)
Abstract Plant-based melanin seems to be abundant, but it did not receive scientific attention despite its importance in plant biology and medicinal applications, e.g. photoprotection, radical scavenging, antimicrobial properties, etc. Date fruit mel
Externí odkaz:
https://doaj.org/article/4ecbe91f5bdc4992bf2069a9ec50169e
Autor:
Abdelmoneim H. Ali, Maitha Alsalmi, Rodah Alshamsi, Mohammed Tarique, Gafar Bamigbade, Imtisal Zahid, Muhammad Hamza Nazir, Muhammad Waseem, Basim Abu-Jdayil, Afaf Kamal-Eldin, Thom Huppertz, Mutamed Ayyash
Publikováno v:
Journal of Dairy Science, Vol 106, Iss 12, Pp 8221-8238 (2023)
ABSTRACT: The manufacture of camel milk (CM) yogurt has been associated with several challenges, such as the weak structure and watery texture, thereby decreasing its acceptability. Therefore, this study aimed to investigate the effect of whey protei
Externí odkaz:
https://doaj.org/article/3f35ed8e1c4c4cd6993c30eafa0d2c0e
Autor:
Mohammed Tarique, Abdelmoneim H. Ali, Jaleel Kizhakkayil, Shao-Quan Liu, Fatih Oz, Enes Dertli, Afaf Kamal-Eldin, Mutamed Ayyash
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101073- (2024)
Exopolysaccharides (EPSs) are carbohydrate polymers that can be produced from probiotic bacteria. This study characterized the EPSs from Enterococcus faecium (EPS-LB13) and Streptococcus thermophilus (EPS-MLB10) and evaluated their biological and tec
Externí odkaz:
https://doaj.org/article/40b281d8f5da473eb84226f55dd13033
Autor:
Abdelmoneim H. Ali, Basim Abu-Jdayil, Anas Al Nabulsi, Tareq Osaili, Shao-Quan Liu, Afaf Kamal-Eldin, Mutamed Ayyash
Publikováno v:
Journal of Dairy Science, Vol 106, Iss 10, Pp 6671-6687 (2023)
ABSTRACT: During fermentation, camel milk forms a fragile, acid-induced gel, which is less stable compared with the gel formed by bovine milk. In this study, camel milk was supplemented with different levels of soy extract, and the obtained blends we
Externí odkaz:
https://doaj.org/article/a05b8e446803450ba85706213afb16d0