Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Amr F. Mansour"'
Publikováno v:
Egyptian Journal of Chemistry.
In addition to the limitations in infrastructure and existing low technologies in most developing countries, lack of experience in applying starter cultures in small-scale operations presents a significant obstacle and an exciting challenge to food t
Autor:
Amr F. Mansour, Shimaa Ahmed Moawad, M. F. Khallaf, Mamdouh El-Kalyoubi, Hatem Ali Salama, Magda A. Abd El Mageed
Publikováno v:
Egyptian Journal of Food Science.
Encapsulation is a process of protecting functional ingredients like flavors against physical and chemical changes that may occur, especially during storage. In this study, the effect of selected carriers, namely maltodextrin (MD), gum Arabic (GA), a
Publikováno v:
Journal of Biological Sciences. 18:1-12
Autor:
Mamdouh M. Ali, Reda M. Fekry, Fathy M. Mahaya, Noha S. Mohamed, Marwa T. Salem, Amr F. Mansour, Manal M. Ramadan
Publikováno v:
International Journal of Biological Chemistry. 11:1-8
Autor:
Marwa T. Salem, Amr F. Mansour, Reda M. Fekry, Noha S. Mohammed, Manal M. Ramadan, Ayman A. Mohammad, Mamdouh M. Ali
Publikováno v:
International Journal of Biological Chemistry. 11:9-16
Autor:
Manal M. Ramadan, Amr F. Mansour, Mohamed S. Shaheen, Khaled F. El Massry, Magda A. Abd El Mageed, Hamdy A. Shaaban
Publikováno v:
Journal of Essential Oil Bearing Plants. 15:614-627
Coriander (Coriandrum sativum L.) and cumin seeds (Cuminum cyminum L.) were subjected to conventional roasting and microwave heating to study their effects on the volatile components of each spice oil and on both their antioxidant and antimicrobial a
Autor:
Magda A. Abd El Mageed, Amr F. Mansour, Mohamed S. Shaheen, Manal M. Ramadan, Khaled F. El Massry
Publikováno v:
Journal of Essential Oil Bearing Plants. 14:214-223
White and black peppers were subjected to conventional roasting as well as microwave heating in order to study the effects of such techniques on the volatile constituents of each spice oil and its antioxidative activity. Hydrodistillation oil of each
Publikováno v:
Flavour and Fragrance Journal. 19:54-61
The volatile extract compositions of marjoram (Majorana hortensis Moench) leaves obtained by hydrodistillation (HD) and supercritical fluid extraction (SFE) were estimated by gas chromatography–mass spectrometry (GC–MS); 26 components were ident