Zobrazeno 1 - 10
of 37
pro vyhledávání: '"Ferial M. Abu-Salem"'
Publikováno v:
Heliyon, Vol 5, Iss 5, Pp e01689- (2019)
Detoxification of protein rich Jatropha kernel cake to eliminate the phorbol esters is a great challenge for its industrial utilization in food processing. Several methods either chemical or physical have been previously applied trying to degrade pho
Externí odkaz:
https://doaj.org/article/2f959cc9855145f6a78e7e1428866184
Publikováno v:
Grasas y Aceites, Vol 61, Iss 2, Pp 126-135 (2010)
Liver paste or foie gras, which is a French term meaning “fatty liver”, was produced traditionally from goose and duck. Chickens are also used in the making of foie gras. The present study deals with the properties and quality of raw chicken and
Externí odkaz:
https://doaj.org/article/7af59ce1399e4c91b21268e72a7f4cae
Publikováno v:
Grasas y Aceites, Vol 61, Iss 1, Pp 102-108 (2010)
Meat from the ostrich is becoming increasingly popular throughout the world. The aim of the current study was to evaluate the effects of different antioxidants such as ascorbic acid (AA), α-tocopherol (Toc) and rosemary herb (Ros) on the stability o
Externí odkaz:
https://doaj.org/article/f886b3a82299456d8eab531de9ffe233
Autor:
Ferial M. Abu-Salem, Azza A. Abou-Arab
Publikováno v:
Grasas y Aceites, Vol 59, Iss 4, Pp 352-360 (2008)
Ostrich eggs were evaluated for their chemical composition and mineral contents. Also, chemical, microbiological and sensory evaluation of the mayonnaise made from ostrich eggs in comparison to that made from chicken eggs were studied. Data indicated
Externí odkaz:
https://doaj.org/article/752e1c2f97284f7b8ce6deceaf8b11a5
Publikováno v:
Journal of microbiology, biotechnology and food sciences. 10:449-453
Punicic acid, which is an ω-5 polyunsaturated fatty acid representing the main component of pomegranate seed oil (PSO) with pharmaceutical and food usages, is susceptible to oxidation. Also, its water insoluble properties allow only few fractions to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0b3af94ae44fcdfd45595ae411641473
https://doi.org/10.15414/jmbfs.2020.10.3.449-453
https://doi.org/10.15414/jmbfs.2020.10.3.449-453
Publikováno v:
SSRN Electronic Journal.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f1cd0267d8da7566970f1f5387a6482e
https://doi.org/10.2139/ssrn.4005101
https://doi.org/10.2139/ssrn.4005101
Publikováno v:
Journal of Biological Sciences. 18:21-31
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e63217e9b66c66040efaa48edf883a4e
https://doi.org/10.3923/jbs.2018.21.31
https://doi.org/10.3923/jbs.2018.21.31
Publikováno v:
American Journal of Food Technology. 12:262-270
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6a30d32f395c45270e28e5510597bfa2
https://doi.org/10.3923/ajft.2017.262.270
https://doi.org/10.3923/ajft.2017.262.270
Publikováno v:
American Journal of Food Technology. 12:193-200
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8a954f302e6d2ec4fa0751653c374118
https://doi.org/10.3923/ajft.2017.193.200
https://doi.org/10.3923/ajft.2017.193.200
Publikováno v:
Egyptian Journal of Chemistry.
Beef burgers produced using 100% meat as the primary source present are of lower quality than burgers produced with soy proteins. The growing field of nanotechnology presents the potential for further improvement in the cooking properties of beef bur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2b5dd9fa2888c224c1169c7a66a3b7dc
https://doi.org/10.21608/ejchem.2019.6867.1573
https://doi.org/10.21608/ejchem.2019.6867.1573