Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Badr Saed"'
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-10 (2024)
Abstract This study aims to study the effect of substituting soybean oil (SO) with rice bran oil (RBO) at different levels (25%, 50%, and 75%) on the physical and chemical properties, fatty acid composition, and oxidative stability of SO, also, study
Externí odkaz:
https://doaj.org/article/7e04ca2b291f450c88181d74c2f931aa
Autor:
Shimaa Moawad, Mamdouh H. El-Kalyoubi, Mohamed F. Khallaf, Ramadan A. Gawad, Badr Saed, Amr Farouk
Publikováno v:
Foods and Raw Materials, Vol 13, Iss 1, Pp 73-81 (2025)
Coacervation is a low-energy method that is ideal for encapsulating heat-sensitive materials, e.g., limonene, citral, linalool, and isoamyl acetate. This research used a simple coacervation method to prepare flavoring beads with alginate and Tween 8
Externí odkaz:
https://doaj.org/article/3ffa3f14b8dd4abca89cbd3d06c9c8b0
Autor:
Badr Saed, Mohammed El-Waseif, Hany Fahmy, Hamdy Shaaban, Hatem Ali, Manal Elkhadragy, Hany Yehia, Amr Farouk
Publikováno v:
Foods, Vol 11, Iss 20, p 3260 (2022)
The present study aimed to develop instant mushroom soup fortified with mixed Jerusalem artichoke and Cauliflower powders (JACF) instead of wheat flour at different levels (5, 10, 15, and 20%) based on dry weight as natural sources of protein, ash, f
Externí odkaz:
https://doaj.org/article/f8d75c68401c49bdad88b7824385d493
Autor:
Mohammed El-Waseif, Badr Saed, Hany Fahmy, Ahmed Sabry, Hamdy Shaaban, Mohamed Abdelgawad, Ali Amin, Amr Farouk
Publikováno v:
Foods, Vol 11, Iss 15, p 2288 (2022)
This study aimed to produce healthy mayonnaise with a protective effect against cardiovascular diseases, containing omega-3 fatty acids (FA), using flaxseed oil (FXO), which includes a high percentage of alpha-linolenic acid (ALA, C18:3n-3). The mayo
Externí odkaz:
https://doaj.org/article/a9241a996e1b4f17a42621e92c458321
Akademický článek
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Autor:
Farouk, Mohammed El-Waseif, Badr Saed, Samy El-Behairy, Hatem Ali, Manal Elkhadragy, Hany Yehia, Amr
Publikováno v:
Sustainability; Volume 15; Issue 11; Pages: 9126
One potential solution to enhance the nutritional value of food while addressing environmental concerns is to use bioactive extracts from agro-waste in the food industry. This study aimed to investigate the effects of replacing sucrose with powders m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::f8124eda120a6a84b12543826b3a3fbc