Zobrazeno 1 - 10
of 464
pro vyhledávání: '"Ahmed, R.A."'
Publikováno v:
In Journal of Dairy Science June 2024 107(6):3420-3428
Autor:
Dalia G. Kamel, Ahmed R.A. Hammam, Mohamed A.H. Nagm El-diin, Nancy Awasti, Asmaa M. Abdel-Rahman
Publikováno v:
Journal of Dairy Science, Vol 106, Iss 3, Pp 1672-1686 (2023)
ABSTRACT: Carrots (the main source of carotenoids) have multiple nutritional and health benefits. The objectives of this study were to evaluate the compositional, antioxidant, and antimicrobial properties of carrot powder and to examine its effect on
Externí odkaz:
https://doaj.org/article/e477f4cec3454904b35ac9eef272cbcc
Publikováno v:
Journal of Dairy Science, Vol 106, Iss 1, Pp 117-131 (2023)
ABSTRACT: Process cheese products (PCP) are dairy foods prepared by blending dairy ingredients (such as natural cheese, protein concentrates, butter, nonfat dry milk, whey powder, and permeate) with nondairy ingredients [such as sodium chloride, wate
Externí odkaz:
https://doaj.org/article/05750e2376b243e3927935f876354782
Publikováno v:
In Materials Today Communications August 2022 32
Publikováno v:
In Materials Science & Engineering A 6 April 2022 839
Publikováno v:
Journal of Dairy Science, Vol 105, Iss 2, Pp 1084-1098 (2022)
ABSTRACT: Concentrated micellar casein (CMC) is a high-protein ingredient that can be used in process cheese product formulations. The objectives of this study were to develop a process to produce CMC and to evaluate the effect of sodium chloride and
Externí odkaz:
https://doaj.org/article/11fe44188939400dae3a811ed02508e4
Autor:
Nermeen N. Nasralla, Nanis H. Gomah, Morsy M. Aly, Jelan A. Abdel-Aleem, Ahmed R.A. Hammam, Dina M. Osman, Yaser M.A. El-Derwy
Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 150-156 (2022)
Many dairy products are discarded and useless after end of shelf-life, which causes economic and environmental challenges. The objective of this study was to study the compositional characteristics of some dairy products before and after shelf-life,
Externí odkaz:
https://doaj.org/article/ae6339868b8f41fabed66b2bf1f876db
Autor:
Nasralla, Nermeen N., Gomah, Nanis H., Aly, Morsy M., Abdel-Aleem, Jelan A., Hammam, Ahmed R.A., Osman, Dina M., El-Derwy, Yaser M.A.
Publikováno v:
In Current Research in Food Science 2022 5:150-156
Publikováno v:
Food Science & Nutrition, Vol 9, Iss 3, Pp 1743-1749 (2021)
Abstract The objective of this work was to study the effect of different concentrations of inulin (0.2, 0.4, and 0.6%) on the viability of probiotic bacteria (Bifidobacterium bifidum) and sensory characteristics of probiotic yogurt. The yogurt was ma
Externí odkaz:
https://doaj.org/article/f3736e786e034248bd260c57345a7c7d
Publikováno v:
Journal of Dairy Science. 106:3137-3154