Zobrazeno 1 - 10 of 11 pro vyhledávání: '"Dina M. Osman"'
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Akademický článek
Compositional characteristics of dairy products and their potential nondairy applications after shelf-life
Autor: Nermeen N. Nasralla, Nanis H. Gomah, Morsy M. Aly, Jelan A. Abdel-Aleem, Ahmed R.A. Hammam, Dina M. Osman, Yaser M.A. El-Derwy
Publikováno v: Current Research in Food Science, Vol 5, Iss , Pp 150-156 (2022)
Many dairy products are discarded and useless after end of shelf-life, which causes economic and environmental challenges. The objective of this study was to study the compositional characteristics of some dairy products before and after shelf-life,
Externí odkaz: https://doaj.org/article/ae6339868b8f41fabed66b2bf1f876db
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4
Addition of inulin to probiotic yogurt: Viability of probiotic bacteria (Bifidobacterium bifidum) and sensory characteristics
Autor: Ahmed R. A. Hammam, Dalia G. Kamel, Khalid A. Alsaleem, Dina M. Osman
Publikováno v: Food Science & Nutrition, Vol 9, Iss 3, Pp 1743-1749 (2021)
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
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5
Probiotic yogurt supplemented with nanopowdered eggshell: Shelf‐life stability, physicochemical, and sensory characteristics
Autor: Aly A Othman, Dina M. Osman, Ahmed R. A. Hammam, Dalia G. Kamel
Publikováno v: Food Science & Nutrition, Vol 9, Iss 3, Pp 1736-1742 (2021)
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
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6
Autologous Priming of Cardiopulmonary Bypass in Adult Patients, Effect on Blood Transfusion, Hemodilution and its Effect on Body Systems
Autor: Nader A. El Borey, Dina M. Osman, Ahmed M.A. Bakry, Mamdooh El Sharawy
Publikováno v: The Medical Journal of Cairo University. 88:1233-1237
Background: Development of many techniques conserve blood in cardiac surgery has been established, to avoid the side effects of homologous blood transfusion. One of these techniques is the Retrograde Autologous Priming (RAP); which is a blood conserv
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8bf45cddfc74cb57f2c6f8a6fb0b7714
https://doi.org/10.21608/mjcu.2020.110874
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7
Compositional characteristics of dairy products and their potential nondairy applications after shelf-life
Autor: Nermeen N. Nasralla, Nanis H. Gomah, Morsy M. Aly, Jelan A. Abdel-Aleem, Ahmed R.A. Hammam, Dina M. Osman, Yaser M.A. El-Derwy
Publikováno v: Current Research in Food Science
Many dairy products are discarded and useless after end of shelf-life, which causes economic and environmental challenges. The objective of this study was to study the compositional characteristics of some dairy products before and after shelf-life,
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d8b5c65953a0c1599ef7d66c0c919357
https://pubmed.ncbi.nlm.nih.gov/35059646
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8
Effect of Water Activity on Growth of Certain Lactic Acid Bacteria
Autor: Dina M. Osman, Nanis H. Gomma, A. I. Hassan, Dalia G. Kamel
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
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9
The Combined Effect of Fortification of Media with Peptone and Control of Acidity on the Growth of Lactic Acid Bacteria
Autor: Nanis H. Gomah, Dina M. Osman, Dalia G. Kamel, A. I. Hassan
Publikováno v: Journal of Food and Dairy Sciences. 9:121-126
The present work was carried out to investigate the combined effect of fortification of media with 1% peptone under control of culture acidity on the growth rate of Lactococcus lactis subsplactis , Lactococcus lactis subsp cremoris and Lactobacillus
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ce51d4bef8de6037a0ef16474f26ad36
https://doi.org/10.21608/jfds.2018.35427
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10
Growth of Lactococcus lactis subsp lactis in Milk Under Control of Culture Acidity
Autor: Dalia G. Kamel, Nanis H. Gomma, Dina M. Osman, A. I. Hassan
Publikováno v: Assiut Journal of Agricultural Sciences. 48:32-39
The effect of control of culture acidity on growth kinetics of one homofermentative strains of lactic acid bacteria, namely., Lactococcus lactis subsp lactis was evaluated. The bacterial growth was estimated on the base of colony forming units, devel
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::78c6148fd161a48dcdb1d78554093aaf
https://doi.org/10.21608/ajas.2017.7568
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