Zobrazeno 1 - 10
of 29
pro vyhledávání: '"Amr M. Bakry"'
Autor:
Zafarullah Muhammad, Rabia Ramzan, Shanshan Zhang, Haijuan Hu, Ahsan Hameed, Amr M. Bakry, Yongzhen Dong, Lufeng Wang, Siyi Pan
Publikováno v:
Frontiers in Microbiology, Vol 9 (2018)
Lead (Pb) is a well-recognized and potent heavy metal with non-biodegradable nature and can induce the oxidative stress, degenerative damages in tissues, and neural disorders. Certain lactic acid bacterial strains retain the potential to mitigate the
Externí odkaz:
https://doaj.org/article/a5bc46d4fe0b427f83fb82d8ba874796
Autor:
Rana Muhammad Aadil, Muhammad Afzaal, Aftab Ahmad, Muhammad Anwar, Umm-e-Tazeem Arshad, Aasma Asghar, Farrukh Azeem, Amr M. Bakry, Rimsha Farooq, Kinza Fatima, Ali Hassan, Ali Imran, Sana Irshad, Fakhar Islam, José M. Lorenzo, Ahmed Mohamed, Dimas Rahadian Aji Muhammad, Eman K. Nabih, Maha Naeem, Muhammad Sadaqat, Farhan Saeed, Hafiz Muhammad Shahbaz, Remah Sobhy, Muhammad Tahir ul Qamar, Fatih Öz, Noman Walayat, Rachma Wikandari, Zhongli Zhang
Publikováno v:
Berry Bioactive Compound By-Products ISBN: 9780323956000
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::626e44ae85599d298c990f6b01b455a7
https://doi.org/10.1016/b978-0-323-95600-0.01002-6
https://doi.org/10.1016/b978-0-323-95600-0.01002-6
Publikováno v:
Food Hydrocolloids. 96:43-53
The myofibrillar protein (MP) extracted from Ctenopharyngodon idellus was used as a novel shell material for microencapsulation of tuna oil by using the complex coacervation method in the presence of κ- or λ-carrageenan. The optimum conditions for
Autor:
Allah Bakhsh, Eun-Yeong Lee, Amr M. Bakry, Dhanushka Rathnayake, Yu-Min Son, Seon-Won Kim, Young-Hwa Hwang, Seon-Tea Joo
Publikováno v:
LWT. 171:114095
Autor:
Li Liang, Amr M. Bakry, Chun Yue, Shuangshuang Hu, Muhammad Aslam Khan, Hao Cheng, Zheng Fang
Publikováno v:
Journal of Food Engineering. 258:45-53
The aim of this study was to evaluate the effect of alginate/chitosan complex coating on the delivery of resveratrol encapsulated in zein particles. Resveratrol-loaded zein (RZ) particles had a particle size of ∼72 nm, ζ-potential of +15.01 mV and
Autor:
Hamid Majeed, Marwan M.A. Rashed, Junaid Haider, Amr M. Bakry, Ahlam Nagi, Abduljalil D.S. Ghaleb, Zhou Xu, Qunyi Tong, Jingpeng Li, Chao Zhang
Publikováno v:
Industrial Crops and Products. 136:66-76
As a non-thermally stable product, nanoemulsion followed by an encapsulation process was fabricated to enhance the techno-functional performance and sustainable applications of Lavandula angustifolia essential oil (La.EO). Integrated ultrasound-micro
Autor:
Talha Ahmad, Abdur Rehman, Rana Muhammad Aadil, Imran Mahmood Khan, Amr M. Bakry, Qunyi Tong, Maria Julia Spotti, Tahreem Riaz, Li Zhao
Publikováno v:
Trends in Food Science & Technology. 90:35-46
Background Pectin has been used as a carrier for the protection and targeted delivery of bioactive compounds and for increasing their shelf life and stability. Nano-encapsulation process is one of the techniques that has been used for the effective p
Autor:
Josiana Moreira Mar, Karina de Oliveira Bezerra, Felipe Faccini dos Santos, Edgar A. Sanches, Jaime Paiva Lopes Aguiar, Amr M. Bakry, Francisca das Chagas do Amaral Souza, Leonardo Gomes Sanders Moura, Bruno Nicolau Paulino, Pedro Henrique Campelo
Publikováno v:
Food and Bioproducts Processing. 116:212-218
Camu–camu is a red berry rich in bioactive compounds such as ascorbic acid and anthocyanins. In this study, the main objective was to evaluate the effect of thermosonication on the physicochemical changes of camu–camu nectars, alterations such as
Autor:
Patrícia Melchionna Albuquerque, Amr M. Bakry, Ariane Mendonça Kluczkovski, Luciana Affonso Junqueira, Daniel D. F. Perreira, Renata S. Silva, Cristyana P. Sena, Pedro Henrique Campelo, Edgar A. Sanches, Tatiane Pereira de Souza
Publikováno v:
Journal of Food Engineering and Technology. 8:1-9
The objective of this work is to evaluate the stability of Brazil nut oil emulsions with gum Arabic using ultrasound-assisted homogenization. The emulsions were prepared in a completely randomized design varying the time (2 and 4 min) and the ultraso
Autor:
Fengfeng Wu, Amr M. Bakry, Hamid Majeed, Lie Xu, Xueming Xu, Muhammad Shoaib, Husnain Raza, Kiran Yasmin Khan, Barkat Ali
Publikováno v:
Journal of Food Science and Technology. 56:1683-1695
Enzyme modified white cheese (EMWC) was produced to use as flavouring ingredient. White cheese curd coupled with low fat was hydrolysed using combination of proteinases/peptidase to produce a range of proteolysed products followed by lipolysis. The r