Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Dalia G. Kamel"'
Autor:
Dalia G. Kamel, Ahmed R.A. Hammam, Mohamed A.H. Nagm El-diin, Nancy Awasti, Asmaa M. Abdel-Rahman
Publikováno v:
Journal of Dairy Science, Vol 106, Iss 3, Pp 1672-1686 (2023)
ABSTRACT: Carrots (the main source of carotenoids) have multiple nutritional and health benefits. The objectives of this study were to evaluate the compositional, antioxidant, and antimicrobial properties of carrot powder and to examine its effect on
Externí odkaz:
https://doaj.org/article/e477f4cec3454904b35ac9eef272cbcc
Autor:
Rania M. Ewida, Walaa S. Hasan, Mohamed Salem Elfaruk, Raed Reshaid Alayouni, Ahmed R. A. Hammam, Dalia G. Kamel
Publikováno v:
Foods, Vol 11, Iss 21, p 3443 (2022)
Listeria monocytogenes is one of the most important emerging foodborne pathogens. The objectives of this work were to investigate the incidence of Listeria spp. and L. monocytogenes in soft cheese and ice cream in Assiut city, Egypt, and to examine t
Externí odkaz:
https://doaj.org/article/58f3693bdc454f70ac905e4cc60b1bae
Autor:
Mahmoud E. Ahmed, Ahmed R. A. Hammam, Abd El‐Fatah Ali, Khalid A. Alsaleem, Mohamed Salem Elfaruk, Dalia G. Kamel, Asmaa H. M. Moneeb
Publikováno v:
Food Science & Nutrition. 11:2081-2085
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::962f6ba4cefcd9294ec00ce820bd715a
https://doi.org/10.1002/fsn3.2438
https://doi.org/10.1002/fsn3.2438
Publikováno v:
Assiut Journal of Agricultural Sciences. 53:37-51
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b98cedb4dbf7f1a55787ba5c284ace50
https://doi.org/10.21608/ajas.2022.168166.1188
https://doi.org/10.21608/ajas.2022.168166.1188
Publikováno v:
Journal of Food and Dairy Sciences. 12:171-176
The present study aimed to make white soft cheese (WSC) with different salt concentrations, using Bifidobacterium longum cultures (5%), microbial rennet (0.2%). Cheese samples were divided into 5 treatments; control contained 5% salt, T1 contained 6%
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::93f1be6d7641749d26172a7687b974e7
https://doi.org/10.21608/jfds.2021.188379
https://doi.org/10.21608/jfds.2021.188379
Autor:
Rania M, Ewida, Walaa S, Hasan, Mohamed Salem, Elfaruk, Raed Reshaid, Alayouni, Ahmed R A, Hammam, Dalia G, Kamel
Publikováno v:
Foods (Basel, Switzerland). 11(21)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::97e0ba84c43d0a095373c110213bc6b1
https://pubmed.ncbi.nlm.nih.gov/36360056
https://pubmed.ncbi.nlm.nih.gov/36360056
Publikováno v:
Food Science & Nutrition, Vol 9, Iss 3, Pp 1743-1749 (2021)
Food Science & Nutrition
Food Science & Nutrition
The objective of this work was to study the effect of different concentrations of inulin (0.2, 0.4, and 0.6%) on the viability of probiotic bacteria (Bifidobacterium bifidum) and sensory characteristics of probiotic yogurt. The yogurt was manufacture
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2fa23a4d705f2003fcae51e583d25ba4
https://doaj.org/article/f3736e786e034248bd260c57345a7c7d
https://doaj.org/article/f3736e786e034248bd260c57345a7c7d
Publikováno v:
Food Science & Nutrition, Vol 9, Iss 3, Pp 1736-1742 (2021)
Food Science & Nutrition
Food Science & Nutrition
The objectives of this study were to produce probiotic yogurt (5.0–7.0 log cfu/g) fortified with nanopowdered eggshell (NPES) at a rate of 0.02, 0.04, and 0.06 mg/ml, as well as, examine the effect of NPES on the physicochemical, microbial, sensory
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::436e6d506f9a9898fb3573bc3d3b32fc
https://doaj.org/article/01d56bd137fc4708881266e2a6d326c9
https://doaj.org/article/01d56bd137fc4708881266e2a6d326c9
Publikováno v:
Assiut Journal of Agricultural Sciences. 50:48-58
Effect of some growth promoting substances, i.e., yeast extract, fructose, and peptone on the growth rate and acid production by Bifidobacterium bifidum in sterilized skim milk at 40°C was studied. Growth promoting substances were added to milk in t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a2bf6bf47083c4357641b77374cadb54
https://doi.org/10.21608/ajas.2019.52649
https://doi.org/10.21608/ajas.2019.52649
Publikováno v:
Journal of Food and Dairy Sciences. 2018:97-102
The effect of reduction in water activity on growth and acid production by Lactococcus lactis subsp lactis, Lactococcus lactis subsp cremoris and Lactobacillus casei was studied at water activity values of 0.998, 0.975, 0.967 and 0.959. Reduced water
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3ff51815efa3a04b4b35eaf222e01196
https://doi.org/10.21608/jfds.2018.77762
https://doi.org/10.21608/jfds.2018.77762