Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Fayza M. Assem"'
Autor:
Rasha S. Mohamed, Karem Fouda, Amany S. Maghraby, Fayza M. Assem, Medhat M. Menshawy, Ahmed H. Zaghloul, Ahmed M. Abdel-Salam
Publikováno v:
Heliyon, Vol 10, Iss 17, Pp e36866- (2024)
The study assessed the efficacy of parsley and dill essential oils (EOs) nanocapsules incorporated into fermented milk in hepato-renal protection against specific food additives. A molecular docking assay was conducted between parsley and dill EOs bi
Externí odkaz:
https://doaj.org/article/a83564c336c2436d9654b00179a9576a
Effects of Carnation Essential Oil Extracted from Carnation Calli on Extending Shelf Life of Yoghurt
Autor:
Fayza M. Assem, Ahmed Amer, Mohamed A. Matter, Hoda S. El-Sayed, Moemen S. Hanafy, Kawther El Shafei
Publikováno v:
Plant Tissue Culture and Biotechnology. 29:1-14
Carnation’s essential oil with high content of eugenol (monoterpenes) was extracted from carnation plant calli. Eugenol had antimicrobial effect and could be used to prolong the shelf life of fermented products as yoghurt. Eugenol in carnation esse
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c60caaae7d119a3f7271dc31c179e410
https://doi.org/10.3329/ptcb.v29i1.41974
https://doi.org/10.3329/ptcb.v29i1.41974
Autor:
Fayza M. Assem, Mostafa Elaaser, Mohamed H. Abd El-Salam, Samah M. El-Sayed, Ahmed M. Youssef, Hoda S. El-Sayed
Publikováno v:
RSC advances. 10(62)
In the present study, we formulated and characterized CMC/PVA/CuO bionanocomposites to evaluate their use in coating processed cheese. Copper oxide nanoparticles (CuO-NPs) were prepared and added to a mixed solution of carboxymethyl cellulose (CMC)/p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cfdc24e5eb8a1611b6f461322e5d004f
https://pubmed.ncbi.nlm.nih.gov/35515154
https://pubmed.ncbi.nlm.nih.gov/35515154
Autor:
Heba H. Salama, Ahmed M. Youssef, Fayza M. Assem, Mohamed H. Abd El-Salam, Hoda S. El-Sayed, Samah M. El-Sayed
Publikováno v:
International Journal of Biological Macromolecules. 115:1002-1011
Bionanocomposites have attracted a tremendous level of consideration as alternatives for a broad group of commercial materials based on petroleum-derived compounds and used for coating cheese. Sustainable, economical and environmentally compatible ma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9e05250a927b61b48de043341b9dd081
https://doi.org/10.1016/j.ijbiomac.2018.04.165
https://doi.org/10.1016/j.ijbiomac.2018.04.165
Publikováno v:
Acta Scientiarum Polonorum Technologia Alimentaria. 17:37-49
Background Calcium is an essential element for the growth, activity, and maintenance of the human body. Eggshells are a waste product which has received growing interest as a cheap and effective source of dietary calcium. Yogurt is a food which can b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::21aab5eba6f35ba0070993b40ed7cad2
https://doi.org/10.17306/j.afs.0541
https://doi.org/10.17306/j.afs.0541
Publikováno v:
International Journal of Dairy Science. 12:301-309
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::820c3c87c2617b233510c717970c4e83
https://doi.org/10.3923/ijds.2017.301.309
https://doi.org/10.3923/ijds.2017.301.309
Publikováno v:
Journal of Packaging Technology and Research. 1:87-99
The diversity of cheese varieties, dynamic microbiological and biochemical changes which undergo during cheese manufacture, ripening and marketing need special care to meet the desired consumer acceptability and satisfaction. In this area packaging p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::267634bd1bcab7ef6713b2ffe2b06c14
https://doi.org/10.1007/s41783-017-0012-3
https://doi.org/10.1007/s41783-017-0012-3
Publikováno v:
International Journal of Dairy Technology. 71:236-242
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d92c926bc5d48b9b2dd28d6f927c8d4e
https://doi.org/10.1111/1471-0307.12400
https://doi.org/10.1111/1471-0307.12400
Autor:
Moustapha Hassan, A.M. Abd El-Fattah, Mostafa Elaaser, M. M. El-Sayed, M.H. Abd El-Salam, Fayza M. Assem
Publikováno v:
American Journal of Food Technology. 12:140-143
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6585d9ca3a9b92706aaceec688af4065
https://doi.org/10.3923/ajft.2017.140.143
https://doi.org/10.3923/ajft.2017.140.143
Autor:
Fayza M. Assem, Mohamed H. Abd El-Salam, Nadia M. Dabiza, Mona A. M. Abd El-Gawad, Faten L. Seleet
Publikováno v:
International Journal of Dairy Technology. 69:217-224
Wheat germ (WG) was mixed with water (1:5), heated (85 °C/15 min), cooled and used to replace 0, 20, 30 and 40% (w/w) of standardised cow's milk (3% fat), supplemented with 2%(w/w) skim milk powder. Yoghurt-like fermented products were prepared from
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fc8fcc20cf8b266e00e942a50fbeeeed
https://doi.org/10.1111/1471-0307.12241
https://doi.org/10.1111/1471-0307.12241