Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Ghada A. Abo-Elwafa"'
Autor:
Adel G. Abdel-Razek, Ghada A. Abo-Elwafa, Eman F. Al-Amrousi, Ahmed N. Badr, Minar Mahmoud M. Hassanein, Ying Qian, Aleksander Siger, Anna Grygier, Elżbieta Radziejewska-Kubzdela, Magdalena Rudzińska
Publikováno v:
Foods, Vol 12, Iss 8, p 1626 (2023)
Shea butter is becoming increasingly popular in foods, cosmetics and pharmaceutical products. This work aims to study the effect of the refining process on the quality and stability of fractionated and mixed shea butters. Crude shea butter, refined s
Externí odkaz:
https://doaj.org/article/22d9bc213d1e4511b6b83bcc4f3d526e
Autor:
Minar Mahmoud M. Hassanein, Adel Gabr Abdel-Razek, Sherine Mohammed Afifi, Ying Qian, Elżbieta Radziejewska-Kubzdela, Aleksander Siger, Magdalena Rudzińska, Ghada Ahmed Abo-Elwafa, Anna Grygier
Publikováno v:
Molecules, Vol 27, Iss 23, p 8526 (2022)
The purpose of this study was to explore the effects of roasting linseeds on the pigment, lipid profile, bioactive components, and oxidative stability of the extracted oils. The linseed varieties Giza 11, Giza 12, Sakha 3, and Sakha 6 were roasted at
Externí odkaz:
https://doaj.org/article/2bf9fec281f446768ca92a3137e91006
Autor:
Ghada A. Abo-Elwafa, Ibrahim H. Badaw, Saadia M. Aly, Mervat I. Foda, Seham S. Kassem, Wafaa Kamel Bahgaat, Youssef El-Shattor
Publikováno v:
International Journal of Dairy Science. 15:161-168
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7eeedac3fd6b7faae0c8abcde75a6a3e
https://doi.org/10.3923/ijds.2020.161.168
https://doi.org/10.3923/ijds.2020.161.168
Publikováno v:
Food Bioscience. 50:102083
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0a59b2d656b9a553769196a3b18ed351
https://doi.org/10.1016/j.fbio.2022.102083
https://doi.org/10.1016/j.fbio.2022.102083
Autor:
Hamdy Zahran, Hoda S. El-Sayed, Ghada A. Abo-Elwafa, Sherine Mohammed Afifi, S. F. Hamed, Kawther El-Shafei
Publikováno v:
Egyptian Journal of Chemistry.
This work was proposed to prepare multi-functional omega-3 oil based microcapsules. Rosemary (Rosmarinus officianlis L.) extracts as potential active compounds were used to stabilize these omega-3 rich microcapsules against both oxidation and microbe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e5fb975ff96f04b0bdda208197c4a2fc
https://doi.org/10.21608/ejchem.2020.43946.2891
https://doi.org/10.21608/ejchem.2020.43946.2891
Publikováno v:
Egyptian Journal of Chemistry. 62:6-7
Although being one of the richest sources of long-chain omega-3 fatty acids, its stringent odor, high susceptibility to oxidation and hydrophobicity make fish oil application in food formulae very restricted. The main objective of this study was to f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::21761d7f3ff455eafb9d84de8d5d3d80
https://doi.org/10.21608/ejchem.2019.18621.2149
https://doi.org/10.21608/ejchem.2019.18621.2149
Autor:
Wafaa K. Bahgaat, Mervat I. Foda, Ghada A. Abo-Elwafa, I.H. Badawy, Amany E. Hegazy, Saadia M. Aly, Youssef El-Shattor
Publikováno v:
American Journal of Food Technology. 11:171-181
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::265de50e9056553869372bdecc72b521
https://doi.org/10.3923/ajft.2016.171.181
https://doi.org/10.3923/ajft.2016.171.181
Publikováno v:
Journal of Oleo Science. 61:255-266
Natural fatty derivatives (oleochemicals) have been used as intermediate materials in several industries replacing the harmful and expensive petrochemicals. Fatty ethoxylates are one of these natural fatty derivatives. In the present work Jatropha fa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dbea4f43f6059b15886241bb51b3a359
https://doi.org/10.5650/jos.61.255
https://doi.org/10.5650/jos.61.255
Publikováno v:
Journal of the American Oil Chemists' Society. 88:1611-1620
Overused vegetable oils, which are considered to be a waste and available in huge quantities after frying processes, were directly ethoxylated using a conventional cheap catalyst in order to obtain an economically valuable ethoxylated product to repl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::36e668b06a9615db006e12345ea42dfc
https://doi.org/10.1007/s11746-011-1809-9
https://doi.org/10.1007/s11746-011-1809-9