Výsledky vyhledávání - "E. H. Mansour"

QUALITY CHARACTERISTICS OF CORN TORTILLA PREPARED WITH DIFFERENT LEVELS OF RICE BRAN PROTEIN CONCENTRATE

Autor: A. A. El-Bedawey, A. M. Ezzeldeen, Mona M. Ali, Amal A. Hassan, E. H. Mansour

Publikováno v: Menoufia Journal of Food and Dairy Sciences. 4:141-151

This study was conducted to evaluate the possibility of partial replacement of yellow corn flour with rice bran protein concentrate (RBPC) to prepare highly nutritive and acceptable tortilla.The crude protein and total ash contents of tortilla were i

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6c547ac9949881fbc4a3d3fa4e52977f
https://doi.org/10.21608/mjfds.2019.174898

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Melatonin, phenolics content and antioxidant activity of germinated selected legumes and their fractions

Autor: Amal A. Hassan, E. H. Mansour, A. A. El-Bedawey, Hend M. Saleh, Hany A. Fahmy

Publikováno v: Journal of the Saudi Society of Agricultural Sciences, Vol 18, Iss 3, Pp 294-301 (2019)

This study was aimed to evaluate the effects of germination process on melatonin, total phenols, total flavonoids and antioxidant activities of broad beans (Vicia faba L.), lupine seeds (Lupinus albus), chickpea seeds (Cicer arietinum L.), lentil see

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::20804b9626e61816aab2ff36b8fe9062
http://www.sciencedirect.com/science/article/pii/S1658077X17301856

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PROTECTIVE EFFECT OF CUPCAKE PREPARED BY REPLACING FAT WITH DIFFERENT LEVELS OF BAKED SWEET POTATO ON OBESE RATS

Autor: Heba Ezz El-Din Youssef, E. H. Mansour, Asmaa A. Hafez, A. H. Khalil

Publikováno v: Menoufia Journal of Food and Dairy Sciences. 4:73-88

Nowadays, there is an increase interest in natural products as an alternative to replace fat in different food formulations to meet the nutritional demands of consumers. In this sense, the current study utilized baked sweet potato in different levels

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7b0b749e58a36d850b38571e6219e858
https://doi.org/10.21608/mjfds.2019.118033

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Evaluation of tilapia fish burgers as affected by different replacement levels of mashed pumpkin or mashed potato

Autor: A. A. El-Bedawey, Hala A. Ali, E. H. Mansour, A. S. Osheba

Publikováno v: Journal of the Saudi Society of Agricultural Sciences, Vol 18, Iss 2, Pp 127-132 (2019)

Mashed pumpkin or mashed potato was used in the tilapia fish burger formulation. The proximate composition, cooking characteristics, chemical quality, color, texture and sensory properties of tilapia fish burgers were evaluated. Fish burgers formulat

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9b77546b88722b183721329d63f9d99e
https://doi.org/10.1016/j.jssas.2017.01.003

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Hardness and Wear Behaviour Of Al2O3/AA6063 Surface Metal Matrix Composites Fabricated Using Friction Stir Processing

Autor: B. .H. ElSayed, E. .H. Mansour, T. .S. Mahmoud, T. .A. Khalifa

Publikováno v: Engineering Research Journal - Faculty of Engineering (Shoubra). 40:16-23

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9f30e482b5603cc56f21b50105eec18d
https://doi.org/10.21608/erjsh.2019.243188

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ANTIOXIDANT ACTIVITY OF OLIVE LEAF, POMACE AND VIRGIN OIL EXTRACTS FROM PICUAL CULTIVAR AND THEIR HEAT AND pH STABILITY

Autor: E. H. Mansour, A. S. Osheba, R.Y. Halwaz, A. A. El-Bedawey, Amal A. Hassan

Publikováno v: Menoufia Journal of Food and Dairy Sciences. 3:89-100

Antioxidant activity of olive leaf, olive pomace and olive virgin oil as affected by ethanol, ethyl acetate and chloroform solvents were evaluated. Ethanol extracts of olive leaf and olive pomace as well as chloroform extract of olive virgin oil had

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::87edfc4d60a910e45a8abe2dc630c253
https://doi.org/10.21608/mjfds.2018.175705

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EFFECT OF GLUTEN -FREE COMPOSITE FLOUR ON THE QUALITY PROPERTIES OF CUPCAKE

Autor: A. A. El-Bedawey, E. H. Mansour, Amal A. Hassan, E. A. Elbarkoli, A. H. Khalil

Publikováno v: Menoufia Journal of Food and Dairy Sciences. 2:65-75

Composite flours were formulated from 53.5-54.5% rice flour, 25% corn starch, 10% chickpea flour and 10% defatted soy bean flour with 1% carboxy methyl cellulose (CMC), or 1.5% CMC or 0.25 xanthan + 0.25% CMC or 0.25% guar gum + 0.25 CMC. Batter prop

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::242f9d4d18b2d8e26e8c8485427b433a
https://doi.org/10.21608/mjfds.2017.176550

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Quality of canned tilapia fish luncheon as influenced by different concentrations of beef fat and storage time

Autor: A. S. Osheba, E. H. Mansour, Hala A. Ali, A. A. El-Bedawey

Publikováno v: Journal of Food Measurement and Characterization. 11:1240-1247

Canned tilapia fish luncheon were formulated with 20, 25, 30 and 35% of beef fat and stored at room temperature (25–35 °C) for 6 months. The proximate composition, chemical and physical quality characteristics, color, texture and sensory propertie

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4d13d505b39446c2bd96922126b7a8a2
https://doi.org/10.1007/s11694-017-9501-x

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