Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Gamal Fouad mohamed"'
Publikováno v:
Current Nutrition & Food Science. 9:328-334
The effect of treatments of whole ungutted mullet fish (Mugil cephalus), by sorbate, thyme oil and their combination prior to cold storage (3-5°C), on quality attributes, biogenic amines and shelf-life was followed. Microbial growth was significantl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5b6b4148b97f047d19c400825ef9e1f8
https://doi.org/10.2174/15734013113099990003
https://doi.org/10.2174/15734013113099990003
Autor:
Sahar H.S. Mohamed, Gamal Fouad mohamed, Mohie Kamil, Fakhriya Taha, Gamal Mohamed, Mohie Mohamed, Samira Mosa
Publikováno v:
American Journal of Food Technology. 6:1002-1020
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8275f2d5fad736a98a22923ea36e1a04
https://doi.org/10.3923/ajft.2011.1002.1020
https://doi.org/10.3923/ajft.2011.1002.1020
Publikováno v:
International Journal of Food Science & Technology. 43:1088-1098
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::be706c167739361c38e2752d48b5dca3
https://doi.org/10.1111/j.1365-2621.2007.01573.x
https://doi.org/10.1111/j.1365-2621.2007.01573.x
Autor:
Gamal Fouad Mohamed
Publikováno v:
Journal of Food Processing & Technology.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3cb8ca38a289ccc92951f1f03f5dfc21
https://doi.org/10.4172/2157-7110.c1.046
https://doi.org/10.4172/2157-7110.c1.046
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
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Gilthead sea bream (Sparus aurata) and hake (Merluccius merluccius) muscle behave differently during storage, whether in ice or deep frozen. Rapid changes have been observed in the texture of hake muscle during frozen storage, while gilthead sea brea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c9fac477070e5a973e71487d12386226
https://doi.org/10.1002/jsfa.1289
https://doi.org/10.1002/jsfa.1289
Addition of sardine to hake minces and subsequent effect on dimethylamine and formaldehyde formation
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
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Formaldehyde formation and reaction with muscle proteins in lean fish species during frozen storage is considered to be a major factor affecting texture and functionality deterioration. Formaldehyde formation and reaction with muscle compounds was re
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::878f4f37e555091562b5144219bfe777
https://doi.org/10.1002/jsfa.1043
https://doi.org/10.1002/jsfa.1043
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
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Scopus-Elsevier
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Scopus-Elsevier
The effect of frozen storage on the loss of extractability of natural actomyosin (NAM) with 0.6 M NaCl (P1) was studied in hake (Merluccius merluccius), sardine (Sardina pilchardus), and mixed minces in varying proportions stored for up to 1 year at
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b055e1b2f638292ae7a04bae2095ab3e
http://hdl.handle.net/10261/114865
http://hdl.handle.net/10261/114865
Publikováno v:
Journal of the Science of Food & Agriculture; Oct2003, Vol. 83 Issue 13, p1380, 9p