Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Attia A Yaseen"'
Autor:
El-Sayed I. Yousif, Attia A. Yaseen, Abdel-Fatah A. Abdel-Fatah, Abdel-Hafeez A. Shouk, Mohamed G. Gadlla, Ayman A. Mohammad
Publikováno v:
Bulletin of the National Research Centre, Vol 44, Iss 1, Pp 1-12 (2020)
Abstract Background Rapid development of nanotechnology is expected to transform many areas of food technology with increasing investment and market share. Also, phytochemical-rich foods have attracted consumer’s attention due to their ability to p
Externí odkaz:
https://doaj.org/article/003fbfa038c64e92a7287d4ba9c8a9b9
Publikováno v:
Bulletin of the National Research Centre, Vol 44, Iss 1, Pp 1-7 (2020)
Abstract Background Drought tolerance and grain quality are the main challenges in maize cultivation due to climatic changes and population growth. So, this study aims to evaluate the suitability of nixtamalized corn flour (NCF) obtained from new dro
Externí odkaz:
https://doaj.org/article/2fd0285258634282bcd01bebccc23d65
Publikováno v:
Egyptian Journal of Food Science.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::116f9797afaa9f56e035035563afa719
https://doi.org/10.21608/ejfs.2021.76597.1105
https://doi.org/10.21608/ejfs.2021.76597.1105
Publikováno v:
Egyptian Journal of Chemistry.
Sunflower seed Husk (SSH) was used as green agro waste filler for EPDM matrix. Two particle sizes of SSH were used (91.8 µm and 7.5 µm). Chemical composition of SSH was investigated. The permittivity and dielectric loss were measured o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1607cc4ab031af94c6123d3aa69bf8f4
https://doi.org/10.21608/ejchem.2021.71142.3562
https://doi.org/10.21608/ejchem.2021.71142.3562
Autor:
Ayman A. Mohammad, Abd-El-Hafeez A. Shouk, Abdel-Fatah A. Abdel-Fatah, Attia A. Yaseen, El-Sayed I. Yousif, Mohamed G. Gadlla
Publikováno v:
Bulletin of the National Research Centre, Vol 44, Iss 1, Pp 1-12 (2020)
BackgroundRapid development of nanotechnology is expected to transform many areas of food technology with increasing investment and market share. Also, phytochemical-rich foods have attracted consumer’s attention due to their ability to promote ben
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5fd728b0d2d234d1e7a3d2f6dbc171bb
https://doi.org/10.1186/s42269-020-00315-x
https://doi.org/10.1186/s42269-020-00315-x
Publikováno v:
Bulletin of the National Research Centre, Vol 44, Iss 1, Pp 1-7 (2020)
Background Drought tolerance and grain quality are the main challenges in maize cultivation due to climatic changes and population growth. So, this study aims to evaluate the suitability of nixtamalized corn flour (NCF) obtained from new drought-tole
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::abe80a82b1e1dba3b3b5479c7a2a7083
https://doi.org/10.1186/s42269-020-0279-3
https://doi.org/10.1186/s42269-020-0279-3
Publikováno v:
Journal of Biological Sciences. 18:1-12
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8badd2159ceaad25f783c4e791186bd8
https://doi.org/10.3923/jbs.2018.1.12
https://doi.org/10.3923/jbs.2018.1.12
Autor:
El-Sayed I. Yousif, Abdel Hafeez A Shouk, Abdel Fatah A Abdel Fatah, Attia A. Yaseen, Ayman A. Mohammad, Mohamed G. Gadlla
Publikováno v:
Egyptian Journal of Food Science.
The use of nano-material as delivery system in nutritional supplements is a promising technology to improve the bioavailability of their bioactive compounds. In this study, five food by-products "nano wheat bran (NWB), nano wheat germ (NWG), fermente
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::86313e544e49f80244647e9ed495823b
https://doi.org/10.21608/ejfs.2019.17570.1022
https://doi.org/10.21608/ejfs.2019.17570.1022
Publikováno v:
International Journal of Food Science & Technology. 45:2042-2051
This study was designed to prepare and evaluate low-phenylalanine toast bread made from gliadin-free wheat flour and hydrocolloids. Wheat protein fraction (gliadin) rich in phenylalanine was extracted using aqueous alcohol solution for the production
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fdd4c1aba0ea5b7ef5676755d349a6ee
https://doi.org/10.1111/j.1365-2621.2010.02365.x
https://doi.org/10.1111/j.1365-2621.2010.02365.x