Výsledky vyhledávání - "Amany M. El-Deeb"

Shelf-life of Domiati cheese under modified atmosphere packaging

Autor: Amany M. El-Deeb, Atallah A. Atallah, Entsar N. Mohamed

Publikováno v: Journal of dairy science. 104(8)

The present study describes the effects of modified atmosphere packaging (MAP) on shelf-life extension, chemical, microbiological, and sensory properties of Domiati cheese. Five different MAP were studied [10% CO2/90% N2 (G1), 15% CO2/85% N2 (G2), 25

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::89ca7ab6febdc965df3ab575e3c31900
https://pubmed.ncbi.nlm.nih.gov/34024598

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Effect of using buffalo's milk with cow’s milk and selected bacterial strains on the properties and safety of Gouda cheese

Autor: Amany M. El-Deeb, Nahed A. Elwahsh, Mohamed Bedair M. Ahmed

Publikováno v: Egyptian Journal of Food Science.

The present study evaluated the chemical and rheological changes in Gouda cheese as affected by the partial use of buffalo's milk and different types of probiotic bacteria, as well as biogenic amines (BAs) content was evaluated to assess the safety o

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d99805690ba2030637b624e4fa4d778a
https://doi.org/10.21608/ejfs.2020.36164.1067

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QUALITY OF PROBIOTIC GOUDA CHEESE AS A FUNCTIONAL FOOD

Autor: Amany M. El-Deeb, Nahed A. Elwahsh

Publikováno v: Journal of Sustainable Agricultural Sciences.

Gouda cheese was made from cow's milk inoculated with a cheese starter culture ( CSC ) without ( the control C) and with partial replacement of cheese milk with buffalo's milk ( 25%). The mixed milk was CSC with applied in T1, while Lb. helveticus CH

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ee684be9bd77caff198bfc1a10d4fbff
https://doi.org/10.21608/jsas.2020.28512.1221

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Utilization of Brewers Spent Grain (BSG) in Producing Functional Processed Cheese 'Block'

Autor: Amany M. EL-Deeb, S. M. Shamsia, H. M. Ziena, Reham A. Abd El-Moneim

Publikováno v: Journal of Food and Dairy Sciences. 2018:103-109

In the present study, brewers spent grain (BSG) was used to supplement processed cheese ''Block''. The BSG was added to the formula by replacing Karish cheese with 10,20,30,40 and 50%. Proximate chemical composition of BSG was determined. The resulta

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8375b36000a6ce3577be5d8a2cf4a430
https://doi.org/10.21608/jfds.2018.77764

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Utilization of Propolis Extract as A Natural Preservative in Raw Milk

Autor: Amany M. El-Deeb

Publikováno v: Journal of Food and Dairy Sciences. 8:315-321

Natural antimicrobials have been considered of more importance due to their increase concerns among chemical preservatives among consumers. The effect on the quality of raw milk sample by different concentrations of propolis (5, 10 and20%) in water e

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7d8a2ae574a127b198bad3c55fcca736
https://doi.org/10.21608/jfds.2017.38890

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Effect of Propolis Extract as a Natural Preservative on the Microbial Content of Kareish Cheese

Autor: Sabrien A. Omar, Amany M. El-Deeb

Publikováno v: Journal of Food and Dairy Sciences. 8:295-302

The present study aimed to utilize propolis extract as natural preservative and attractive healthy ingredients on the microbial content of kareish cheese during storage. Effect of two extracts of proplis (ethanolic and water extract) were used at dif

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2c6bb6202e18ee1703940a044e868851
https://doi.org/10.21608/jfds.2017.38715

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