Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Farid H. Badr"'
Publikováno v:
Food Control. 43:129-134
Probiotics and lactic acid bacteria (LAB) are widely used in food fermentation and preservation. This study was carried out to assess the potential of five strains of LAB and bifidobacteria to remove aflatoxin M1 (AFM1) from yoghurt. The stability of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7dfbc84c72b980f15cca4c4140ae7406
https://doi.org/10.1016/j.foodcont.2014.03.002
https://doi.org/10.1016/j.foodcont.2014.03.002
Publikováno v:
Pakistan Journal of Nutrition. 10:302-306
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4381b517ae6950dbe911e056bede2d12
https://doi.org/10.3923/pjn.2011.302.306
https://doi.org/10.3923/pjn.2011.302.306
Publikováno v:
Journal für Verbraucherschutz und Lebensmittelsicherheit. 6:183-189
β-Cyclodextrin (β-CD) was used for removing cholesterol from fatty tissues such as lard, milk fat. This investigation was carried out to study optimum conditions of different factors (β-CD concentration, stirring temperature, stirring time, stirri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e741ef0b84bac4d3850df5ff8e23a3d3
https://doi.org/10.1007/s00003-010-0623-x
https://doi.org/10.1007/s00003-010-0623-x
Autor:
Evg.V. Georgiev, Farid H. Badr
Publikováno v:
Food Chemistry. 38:273-278
The crude protein, true protein, non-protein nitrogen and amino acid composition were determined in cumin seeds supplied by Bulgaria, Egypt and Turkey for two seasons. The Bulgarian cumin showed the highest content of crude protein (23%) whereas the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0754a1111478777e6591109e70237636
https://doi.org/10.1016/0308-8146(90)90184-6
https://doi.org/10.1016/0308-8146(90)90184-6
Publikováno v:
Journal fuer Verbraucherschutz und Lebensmittelsicherheit; Jun2011, Vol. 6 Issue 2, p183-189, 7p
Autor:
Wei Chen, Arjan Narbad
This book provides an overview of the physiological basis of lactic acid bacteria and their applications in minimizing foodborne risks, such as pathogens, heavy metal pollution, biotoxin contamination and food‐based allergies. While highlighting
