Zobrazeno 1 - 10 of 22 pro vyhledávání: '"Ghadeer F. Mehyar"'
1
Functional Role of Essential Oils as Antimicrobial and Antioxidat Agents in Food Industry: A Review
Autor: Doaa Al-Refaie, Ghadeer F. Mehyar, Mohammad Shahein
Publikováno v: Jordan Journal of Agricultural Sciences. 19:70-88
Essential oils (EOs) possess both antimicrobial and antioxidant activities in food systems. Variations in EOs effectiveness were dictated by their components, effective concentrations, intrinsic factors of food composition as well as extrinsic factor
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7c8e59cb689ee85282ae0d42d3337415
https://doi.org/10.35516/jjas.v19i1.1237
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3
Antimicrobial activity of chitosan coating containing ZnO nanoparticles against E. coli O157:H7 on the surface of white brined cheese
Autor: Richard A. Holley, Ghadeer F. Mehyar, Borhan Albiss, Tareq M. Osaili, Amin N. Olaimat, Anas A. Al-Nabulsi, Amani Sawalha, Mutamed M. Ayyash
Publikováno v: International journal of food microbiology. 334
White brined cheese may serve as an ideal medium for the growth of foodborne pathogens including E. coli O157:H7. The objectives of this study were i) to evaluate the inhibitory effects of zinc oxide (ZnO) nanoparticles against E. coli O157:H7 at 10
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cb011a04d90046e78042aabcc7a81381
https://pubmed.ncbi.nlm.nih.gov/32896745
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4
Survival and inhibition of Staphylococcus aureus in commercial and hydrated tahini using acetic and citric acids
Autor: Amin N. Olaimat, Tareq M. Osaili, Murad A. Al-Holy, Ghadeer F. Mehyar, Mahmoud Abu Ghoush, Anas A. Al-Nabulsi, Ziad W. Jaradat, Mutamed M. Ayyash
Publikováno v: Food Control. 77:179-186
Tahini (sesame paste) is a low-moisture ready-to-eat food that has been linked to foodborne outbreaks and recalls. The objectives of this study were to investigate the behavior of Staphylococcus aureus in commercial and hydrated tahini at 10, 21 and
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c3441a154240218394c3d11864236739
https://doi.org/10.1016/j.foodcont.2017.02.022
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5
Predicting farinograph parameters by rapid visco analyser pasting profile using partial least square regression
Autor: Ayed S. Amr, Ghadeer F. Mehyar, Mohammed Saleh, George Ondier
Publikováno v: Quality Assurance and Safety of Crops & Foods. 8:41-49
Farinograph parameters are widely used to predict flour and dough functionality. Accurate prediction of farinograph parameters using other instruments would provide key information in determining cereal products quality and functional properties. Thi
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0a2ebbfaecd38263e0f7f678af70cc2b
https://doi.org/10.3920/qas2014.0462
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7
Effect of microencapsulation of cardamom’s essential oil in gum Arabic and whey protein isolate using spray drying on its stability during storage
Autor: H.S. Al-Khatib, Khalid Al-Ismail, Ghadeer F. Mehyar, Maher M. Al-Dabbas
Publikováno v: Quality Assurance and Safety of Crops & Foods. 7:613-620
Cardamom essential oil (CEO) was microencapsulated in different materials; gum Arabic (GA), whey protein isolate (WPI) or their combinations (WPI+GA) at different mixing proportions; 1:1 and 3:1, respectively by using spray drying procedure. The stab
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::515c861ed1c422a98a1aa8cf66129d3b
https://doi.org/10.3920/qas2014.0422
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8
Sequential Acid, Alkaline, and Enzymatic Modifications of Chickpea and Lentil Flours Impacted Batter Physical Properties
Autor: Ayed S. Amr, Mohammed Saleh, Ghadeer F. Mehyar, George Ondier
Publikováno v: Cereal Chemistry Journal. 92:161-170
The effect of sequential acid, alkaline, and enzymatic treatment of chickpea and lentil flours on batter rheological properties was investigated. Substitution of wheat with disrupted chickpea and lentil flours significantly (P < 0.05) increased water
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::77e6ed91734f519fdeebf84e95234e97
https://doi.org/10.1094/cchem-07-14-0168-r
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9
Stability of Cardamom (Elettaria Cardamomum) Essential Oil in Microcapsules Made of Whey Protein Isolate, Guar Gum, and Carrageenan
Autor: Hana'a M. Al-Ghizzawi, Richard A. Holley, Khalid M. Al-Isamil, Ghadeer F. Mehyar
Publikováno v: Journal of Food Science. 79:C1939-C1949
UNLABELLED The effects of microencapsulating cardamom essential oil (CEO) in whey protein isolate (WPI) alone and combined with guar gum (GG) and carrageen (CG) on microencapsulation efficiency, oil chemical stability, and microcapsule structure were
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f9af32846f44d225e480d7039c42bda3
https://doi.org/10.1111/1750-3841.12652
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10
Effect of edible coatings on fruit maturity and fungal growth on Berhi dates
Autor: Richard A. Holley, Nihad Alsmairat, Ghadeer F. Mehyar, Najib M. El Assi
Publikováno v: International Journal of Food Science & Technology. 49:2409-2417
Summary Berhi date palm fruits were harvested at the khalal stage, coated with different edible materials: pea starch (PS), zein protein (ZP), pea starch + carnauba wax (PS + CW) and zein protein + carnauba wax (ZP + CW) and stored at 3 or 25 °C for
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5654f66b2b166735bc6e9c16806dc9ce
https://doi.org/10.1111/ijfs.12562
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