Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Dalia G Gemiel"'
Publikováno v:
International Journal of Food Properties, Vol 23, Iss 1, Pp 1678-1691 (2020)
Fresh buffalo milk was standardized to 1.2 g fat 100 g−1 milk. Low-fat, yogurts were fortified with whey protein concentrates (WPCs) 1 g 100 g−1, Ca-caseinates (Ca-Cns) 1 g 100 g−1, and spirulina (Spirulina platensis) 1 g 100 g−1 powders and
Externí odkaz:
https://doaj.org/article/99a814cc109b451eb0b9f3b2413c2ca4
Publikováno v:
Fermentation, Vol 7, Iss 4, p 250 (2021)
Yogurt is a popular fermented milk product across the world. Structure, taste, and odor characteristics are created by fermenting yogurt with diverse ingredients and lactic acid bacteria (LAB), which contribute the most to the acceptance and quality
Externí odkaz:
https://doaj.org/article/bfe7f488e5bb411e975bbbd961ebe3f4
Autor:
Atallah A. Atallah, Elsayed A. Ismail, Hany M. Yehia, Manal F. Elkhadragy, Abeer S. Aloufi, Dalia G. Gemiel
Publikováno v:
Foods; Volume 11; Issue 8; Pages: 1099
Frozen yogurt is known as ice cream with some properties of yogurt. Frozen yogurts are a rich source of sucrose levels between 15% and 28% of total ingredients. Consumers suffering from lactose intolerance and metabolic syndrome are looking for sugar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dc07f8305fcc6630a7361b2da422a3a5
Publikováno v:
International Journal of Food Properties, Vol 23, Iss 1, Pp 1678-1691 (2020)
Fresh buffalo milk was standardized to 1.2 g fat 100 g−1 milk. Low-fat, yogurts were fortified with whey protein concentrates (WPCs) 1 g 100 g−1, Ca-caseinates (Ca-Cns) 1 g 100 g−1, and spirulina (Spirulina platensis) 1 g 100 g−1 powders and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c42ffce01d300a1318e1cb74ac416bca
https://doaj.org/article/99a814cc109b451eb0b9f3b2413c2ca4
https://doaj.org/article/99a814cc109b451eb0b9f3b2413c2ca4
Autor:
Mahmoud Sitohy, Abdelmoniem M. Abdelmoniem, Dalia G. Gemiel, Ali Osman, AE Mehana, Nadia. H. Fahim, Atallah A. Atallah, Tharwat A. Imbabi, Osams H. El-Garhy, Islam H. El Azab
Publikováno v:
Foods
Volume 10
Issue 10
Foods, Vol 10, Iss 2493, p 2493 (2021)
Volume 10
Issue 10
Foods, Vol 10, Iss 2493, p 2493 (2021)
The present study examines the impacts of supplementing yogurt with 1% whey protein concentrate (WPC), Ca-caseinate (Ca-CN) and Spirulina platensis on the physiological performance of V-line rabbits receiving diets containing yogurt (at a dose of 5 g
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ec328d8a0965a2c29c1f43e485d7117e
Autor:
Atallah A, Atallah, Ali, Osman, Mahmoud, Sitohy, Dalia G, Gemiel, Osams H, El-Garhy, Islam H El, Azab, Nadia H, Fahim, Abdelmoniem M, Abdelmoniem, Amir E, Mehana, Tharwat A, Imbabi
Publikováno v:
Foods
The present study examines the impacts of supplementing yogurt with 1% whey protein concentrate (WPC), Ca-caseinate (Ca-CN) and Spirulina platensis on the physiological performance of V-line rabbits receiving diets containing yogurt (at a dose of 5 g
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::f876db2a1930aae6faef03ea68203105
https://pubmed.ncbi.nlm.nih.gov/34681542
https://pubmed.ncbi.nlm.nih.gov/34681542
Autor:
Atallah Mabrouk, Dalia G. Gemiel
Publikováno v:
Egyptian Journal of Food Science.
IN THIS STUDY, sweet whey was obtained from the manufacturing of Ras cheese. Lactose was hydrolyzed by lactase (β-D-galactosidase) at pH 6.6. Hydrolyzed whey beverages were produced by mixing sugar (10%), fruit juice or/and herbs extract to hydrolyz
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b80afc0d5ceddfc94e201e850c31cad2
https://doi.org/10.21608/ejfs.2020.34038.1065
https://doi.org/10.21608/ejfs.2020.34038.1065
Publikováno v:
Fermentation, Vol 7, Iss 250, p 250 (2021)
Fermentation; Volume 7; Issue 4; Pages: 250
Fermentation; Volume 7; Issue 4; Pages: 250
Yogurt is a popular fermented milk product across the world. Structure, taste, and odor characteristics are created by fermenting yogurt with diverse ingredients and lactic acid bacteria (LAB), which contribute the most to the acceptance and quality
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2ac1fc65976be10273d7fb9023fe6b6e
https://doi.org/10.3390/fermentation7040250
https://doi.org/10.3390/fermentation7040250