Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Dina A.B. Awad"'
Autor:
Adham M. Abdou, Abdallah El-Hadary, Ali Osman, Safaa A. Bayoumi, Gehan B.A. Youssef, Dina A.B. Awad
Publikováno v:
The Microbe, Vol 3, Iss , Pp 100090- (2024)
This research investigated the antioxidant activities and quality characteristics of functional yogurt supplemented with naturally derived protein, specifically lysozyme (LZ), as well as its thermally modified variants PLZ treated at 63°C for 30 min
Externí odkaz:
https://doaj.org/article/15136faa14b04f2aad7b06d5854a7612
Autor:
Dina A.B. Awad, Abdallah El-Hadary, Ali Osman, Amnah Mohammed Alsuhaibani, Amal Hassan Al-Shawi, Amr Elkelish, Ahmed Hamad
Publikováno v:
Journal of Agriculture and Food Research, Vol 14, Iss , Pp 100670- (2023)
This study investigated how enzymatically modified lysozyme added to yogurt can improve its antioxidant activity and quality properties during cold storage. For this purpose, hen egg white native lysozyme (LZ) was hydrolyzed with trypsin, creating a
Externí odkaz:
https://doaj.org/article/9b7b5b699dc14572aa8f402312d04714
Pseudomonas spp are considered the most common milk-associated psychotropic bacteria, leading to milk deterioration during storage so, our study aimed to study the growth behavior of Pseudomonas aeruginosa in milk after employing chitosan nanoparticl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b6726a52d7b8520f117d976869bb66bb
https://doi.org/10.21203/rs.3.rs-2939318/v1
https://doi.org/10.21203/rs.3.rs-2939318/v1
Autor:
Sobhy A. El Sohaimy, Dina A.B. Awad
Publikováno v:
Alexandria Journal of Veterinary Sciences. 64:86
Milk preservation is closely related with its microbiological quality. The spoilage may occur at any stages from production till consumption and during milk processing. Many potent antimicrobials discovered recently but, it is important to test their