Zobrazeno 1 - 10
of 29
pro vyhledávání: '"E. H. Rahma"'
Publikováno v:
Menoufia Journal of Food and Dairy Sciences. 6:35-50
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e7b0ac1d3fa9047e2b11190f10fd6854
https://doi.org/10.21608/mjfds.2021.214214
https://doi.org/10.21608/mjfds.2021.214214
Publikováno v:
Menoufia Journal of Food and Dairy Sciences. 6:51-52
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::90bee8f15713017671aea108cc461098
https://doi.org/10.21608/mjfds.2021.214219
https://doi.org/10.21608/mjfds.2021.214219
Publikováno v:
Journal of Food Biochemistry. 29:445-458
An alkaline protease was extracted from acetone powder of the viscera of boltifish (Tilapia nilotica) with distilled water, precipitated from the extract by 40-60% (NH 4 ) 2 SO 4 and then dialyzed. Enzyme homogeneity studies by polyacrylamide gel ele
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3c31b268473d14fbe1038c27b3190e13
https://doi.org/10.1111/j.1745-4514.2005.00019.x
https://doi.org/10.1111/j.1745-4514.2005.00019.x
Publikováno v:
Food Chemistry. 86:33-39
An acidic protease was extracted from acetone powder of the viscera of bolti fish (Tilapia nilotica) in acidified distilled water and precipitated from the resulting extract by ammonium sulfate followed by dialysis and its kinetics studied. The crude
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c8d31a3d5951cd56b304ae469df88eff
https://doi.org/10.1016/j.foodchem.2003.08.009
https://doi.org/10.1016/j.foodchem.2003.08.009
Publikováno v:
Food Chemistry. 74:455-462
Protein isolates were prepared from both sweet and bitter lupin seed flours by two different methods, i.e. by alkaline water extraction/isoelectric precipitation (P1) and by micellisation (MI), and studied with regard to nutritional quality and funct
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::32ed9bbfb76a6c85c03204e7bfffa658
https://doi.org/10.1016/s0308-8146(01)00163-7
https://doi.org/10.1016/s0308-8146(01)00163-7
Publikováno v:
Journal of the Science of Food and Agriculture. 80:477-483
Protein isolates were prepared from mung bean (Phaseolus aureus) flour by two different methods, ie by traditional alkaline water extraction/isoelectric precipation and by micellisation, and studied with regard to chemical composition and protein fra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e581773951a6e8085e30135e5c8101c5
https://doi.org/10.1002/(sici)1097-0010(200003)80:4<477::aid-jsfa553>3.0.co
https://doi.org/10.1002/(sici)1097-0010(200003)80:4<477::aid-jsfa553>3.0.co
Publikováno v:
Nahrung/Food. 43:379-384
Water and fat absorption, gelation, protein solubility, emulsification and foam capacities of flours from citron, orange and mandarin seeds were determined. The protein solubility of the flours was increased as sodium chloride concentration increased
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::57cf188758541f9e377c63a2be4cbf15
https://doi.org/10.1002/(sici)1521-3803(19991201)43:6<379::aid-food379>3.0.co
https://doi.org/10.1002/(sici)1521-3803(19991201)43:6<379::aid-food379>3.0.co
Publikováno v:
Scopus-Elsevier
The protein solubility of some citrus seeds flours as well as physico-chemical characteristics were determined by gel filtration, polyacrylamide gel electrophoresis (PAGE), polyacrylamide gel electrophoresis in the presence of sodium dodecylsulphate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::02e5d5c8e1f80365ec5333b3ed545c12
https://doi.org/10.1002/(sici)1521-3803(19991201)43:6<374::aid-food374>3.0.co
https://doi.org/10.1002/(sici)1521-3803(19991201)43:6<374::aid-food374>3.0.co
Publikováno v:
Food / Nahrung. 38:3-11
The physico-chemical properties of apricot kernel proteins before and after detoxification treatments with water and ammonium hydroxide were determined. Water treatment shifted the λmax to 278 nm while ammonium hydroxide has no effect. Fluorescence
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::466ef94ad3256de1e5364e0dc47e7b61
https://doi.org/10.1002/food.19940380103
https://doi.org/10.1002/food.19940380103
Publikováno v:
Die Nahrung. 44(5)
Legume-whey weaning foods formulas were stored for 6 months in aluminum foil coated by polyester at room temperature (22-25 degrees C) and refrigerator (4 degrees C). Peroxide values and free fatty acids values of weaning food formulas reached to its
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::2e9357acee81313bf33d4a196b8116a8
https://pubmed.ncbi.nlm.nih.gov/11075377
https://pubmed.ncbi.nlm.nih.gov/11075377