Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Ayyat M. M. Youssef"'
Autor:
Ayyat M. M. Youssef
Publikováno v:
Food Chemistry. 63:325-329
Kafirins and glutelins were found to be the major, while albumins and globulins were the minor components of sorghum proteins. Marked differences were noticed in both amino acid composition and electrophoretic properties among the sorghum protein fra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::17733bc57fafff03c65e7741fdf99e32
https://doi.org/10.1016/s0308-8146(98)00028-4
https://doi.org/10.1016/s0308-8146(98)00028-4
Publikováno v:
Food / Nahrung. 39:475-482
The chemical composition as well as functional and nutritional properties of the coprecipitated proteins from a mixture of legumes and oilseeds sources and of the protein isolates of each vegetable source were studied. The results indicated that the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::57fd3414665bd3fcb79b0e48ef4f7408
https://doi.org/10.1002/food.19950390512
https://doi.org/10.1002/food.19950390512
Publikováno v:
Food / Nahrung. 34:135-140
Trails were made to use natural fermentation in preparing bread like products from soybean and rice flour. The effect of soybean soaking time, soybean-rice flour proportion and fermentation time on the total solids, total soluble solids, pH, acidity,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::827bfdffa0f4d153080d4f3b04b040b6
https://doi.org/10.1002/food.19900340207
https://doi.org/10.1002/food.19900340207
Publikováno v:
Food Chemistry. 37:189-199
Sixteen recipes were suggested in this study to prepare new extruded products from sorghum grains and its flour. The physical, chemical, nutritional and organoleptic properties of these new products were evaluated. The results indicate the importance
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8e826e396514e6aff0db9ab26318dbb4
https://doi.org/10.1016/0308-8146(90)90137-s
https://doi.org/10.1016/0308-8146(90)90137-s
Publikováno v:
Die Nahrung. 34(1)
The study was concerned with the utilization of small pelagic bissaria (Atherina mochon) fish in preparing edible, cheap, acceptable and nutritive products. The results confirmed the successful use of the mince of both the whole and beheaded gutted f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::40bf713e07feebe802221e502ce616d6
https://pubmed.ncbi.nlm.nih.gov/2325751
https://pubmed.ncbi.nlm.nih.gov/2325751
Publikováno v:
Food / Nahrung. 33:31-36
The extraction, isolation and identification of the non-tannin polyphenols of both low and high tannin sorghum varieties were studied. The results indicated that both low and high tannin varieties contained 4 identical low molecular weight fractions
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8015bf1166789a8e6aeaa7ab946dce7c
https://doi.org/10.1002/food.19890330114
https://doi.org/10.1002/food.19890330114
Publikováno v:
Food / Nahrung. 33:269-274
The fractionation and properties of the polyphenolic compounds of the Egyptian sorghum grains were studied. The results showed that sorghum grains contained a higher amount of non-tannin polyphenols than tannin ones. By utilizing the funnel separatio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a08a8b8cf779fbe449ad13dc470fbc0b
https://doi.org/10.1002/food.19890330311
https://doi.org/10.1002/food.19890330311
Publikováno v:
Food Chemistry. 30:103-111
Interactions between variety, dehulling, milling, extraction and method of separation of sorghum polyphenols were studied. The results indicate that the sorghum variety free of red-brown coloured testa (e.g. Egyptian varieties) had a lower content of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9e74b710bfa9692aa777dabbb4ab5067
https://doi.org/10.1016/0308-8146(88)90148-3
https://doi.org/10.1016/0308-8146(88)90148-3