Zobrazeno 1 - 10
of 351
pro vyhledávání: '"Alaa El‐Din A. Bekhit"'
Autor:
Farzana Choudhary, S.A. Khandi, Rana Muhammad Aadil, Abdo Hassoun, Alaa El-Din A. Bekhit, Gholamreza Abdi, Zuhaib F. Bhat
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100474- (2024)
The objective of the present study was to identify the main strengths, weaknesses, opportunities and threats (SWOT) associated with cultured meat production to increase awareness about the crucial factors that can potentially affect the growth and de
Externí odkaz:
https://doaj.org/article/4931310c55754b4792020bbc29c1e3a3
Autor:
Farzana Choudhary, S.A. Khandi, Abdo Hassoun, Rana Muhammad Aadil, Alaa El-Din A. Bekhit, Gholamreza Abdi, Zuhaib F. Bhat
Publikováno v:
Applied Food Research, Vol 4, Iss 1, Pp 100397- (2024)
The present study aimed at evaluating the awareness and acceptance of informed and professional consumers towards cultured meat. A survey-based study was conducted using 295 food science scholars and 105 veterinary professionals as respondents. The s
Externí odkaz:
https://doaj.org/article/11c18846ee4d4362b9c994170b2845ab
Publikováno v:
Molecules, Vol 29, Iss 11, p 2544 (2024)
Surfactants, also known as surface-active agents, have emerged as an important class of compounds with a wide range of applications. However, the use of chemical-derived surfactants must be restricted due to their potential adverse impact on the ecos
Externí odkaz:
https://doaj.org/article/39f97648312043858d06ea8142764a14
Autor:
Farzana Choudhary, S.A. Khandi, Rana Muhammad Aadil, Alaa El-Din A. Bekhit, Gholamreza Abdi, Zuhaib F. Bhat
Publikováno v:
Applied Food Research, Vol 3, Iss 2, Pp 100360- (2023)
The aim of the study was to evaluate the acceptance and perception of meat scientists (n = 51) towards cultured meat. As professional experts, the opinion of meat scientists is of paramount importance. This is the first report on the perception of cu
Externí odkaz:
https://doaj.org/article/d78e1f467aa643e388dba199f1d1b41b
Autor:
Adnan A. Bekhit, Eskedar T. Lodebo, Ariaya Hymete, Hanan M. Ragab, Salma A. Bekhit, Kikuko Amagase, Afnan Batubara, Mohammed A. S. Abourehab, Alaa El-Din A. Bekhit, Tamer M. Ibrahim
Publikováno v:
Journal of Enzyme Inhibition and Medicinal Chemistry, Vol 37, Iss 1, Pp 2320-2333 (2022)
Promising inhibitory activities of the parasite multiplication were obtained upon evaluation of in vivo antimalarial activities of new pyrazolylpyrazoline derivatives against Plasmodium berghei infected mice. Further evaluation of 5b and 6a against c
Externí odkaz:
https://doaj.org/article/c2480f42d54a4089bc0c1c71eabf297c
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Externí odkaz:
https://doaj.org/article/f3f61a893e5d44029b52e9791b41a1bb
Publikováno v:
Antioxidants, Vol 12, Iss 4, p 931 (2023)
It is expected that any processing and handling of lees (e.g., drying, storage or removal of residual alcohol using various concentration techniques) will expose the material to oxidation and the consequences of oxidation on the biological activity o
Externí odkaz:
https://doaj.org/article/44fca2ef79e8433787cc8116bf720546
Autor:
Kanika Mahajan, Sunil Kumar, Zuhaib F. Bhat, Maninder Singh, Hina F. Bhat, Muhammad A. Bhatti, Alaa El-Din A. Bekhit
Publikováno v:
Applied Food Research, Vol 2, Iss 1, Pp 100128- (2022)
The study was aimed at developing a bioactive edible film for improving the lipid-stability of ice-cream and frozen dairy products during storage using Aloe vera as a bioactive ingredient. Kulfi, a popular Indian ice-cream, was used as a food model s
Externí odkaz:
https://doaj.org/article/8db0a6682acb4944b8d84fa7e9d4297d
Autor:
Mirja Kaizer Ahmmed, Mayssa Hachem, Fatema Ahmmed, Ali Rashidinejad, Fatih Oz, Adnan A. Bekhit, Alan Carne, Alaa El-Din A. Bekhit
Publikováno v:
Molecules, Vol 28, Iss 7, p 3088 (2023)
Long-chain omega-3 fatty acids esterified in lysophosphatidylcholine (LPC-omega-3) are the most bioavailable omega-3 fatty acid form and are considered important for brain health. Lysophosphatidylcholine is a hydrolyzed phospholipid that is generated
Externí odkaz:
https://doaj.org/article/3569c46dcc124fe79bc120d07e5529d8
Autor:
Firdous Kouser, Sunil Kumar, Hina F. Bhat, Abdo Hassoun, Alaa El-Din A. Bekhit, Zuhaib F. Bhat
Publikováno v:
Foods, Vol 12, Iss 2, p 229 (2023)
An attempt was made to develop a bioactive edible film using carrageenan and A. vera gel for enhancing the storage quality of cheese using kalari, a popular Himalayan cheese, as a food-model system. The film was evaluated for various physicomechanica
Externí odkaz:
https://doaj.org/article/aa04fa80e03e4762b38b36ed0a11ef4e