Zobrazeno 1 - 10
of 14
pro vyhledávání: '"H. M. Ziena"'
Publikováno v:
Journal of Food and Dairy Sciences. 2018:103-109
In the present study, brewers spent grain (BSG) was used to supplement processed cheese ''Block''. The BSG was added to the formula by replacing Karish cheese with 10,20,30,40 and 50%. Proximate chemical composition of BSG was determined. The resulta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8375b36000a6ce3577be5d8a2cf4a430
https://doi.org/10.21608/jfds.2018.77764
https://doi.org/10.21608/jfds.2018.77764
Publikováno v:
Journal of Food and Dairy Sciences. 6:577-589
In the present study, the brewers spent grain BSG was used to supplement Yoghurt by displacement cow,s milk in ratios 0, 2, 4, 6, 8 and 10%. The proximate chemical composition, polyphenols and total flavonoids in BSG were determined. The resultant yo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fcfaa0edb6cd675e5e6f3dbcac5e8f44
https://doi.org/10.21608/jfds.2015.50077
https://doi.org/10.21608/jfds.2015.50077
Publikováno v:
Plant Foods for Human Nutrition. 38:225-234
New recipes of Falafel were formulated and evaluated regarding acceptability, proximate chemical composition and nutritive value. Soybean meal and/or cotyledons were used to substitute for faba bean at different levels (i.e. zero %, 20%, 40%, 60%, 80
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f2ec57a41525d22a7f88d3fd77eb6b5a
https://doi.org/10.1007/bf01092861
https://doi.org/10.1007/bf01092861
Autor:
Patil, Nikhil Dnyaneshwar1 (AUTHOR), Bains, Aarti2 (AUTHOR), Sridhar, Kandi3 (AUTHOR), Rashid, Summya4 (AUTHOR), Kaur, Sawinder1 (AUTHOR), Ali, Nemat5 (AUTHOR), Chawla, Prince1 (AUTHOR), Sharma, Minaxi6 (AUTHOR)
Publikováno v:
Journal of Food Biochemistry. 2/7/2024, Vol. 2024, p1-29. 29p.
Autor:
Fonseca-Bustos, Verónica1 (AUTHOR), Madera-Santana, Tomás J.1 (AUTHOR), Valenzuela-Melendres, Martín1 (AUTHOR), Islas-Rubio, Alma Rosa1 (AUTHOR), Montoya-Ballesteros, Luz del Carmen1 (AUTHOR)
Publikováno v:
Journal of Food Processing & Preservation. 5/4/2023, p1-13. 13p.
Publikováno v:
Zagazig Journal of Agricultural Research. Jan/Feb2022, Vol. 49 Issue 1, p57-66. 10p.
Publikováno v:
Journal of Plant Nutrition; 2019, Vol. 42 Issue 8, p900-914, 15p
Autor:
El‐Tabey Shehata, Ahmed M.
Publikováno v:
Food Reviews International; Jan1992, Vol. 8 Issue 2, p191-221, 31p
Publikováno v:
Journal of the Science of Food & Agriculture; Feb1984, Vol. 35 Issue 2, p207-211, 5p
Autor:
Soumya Ranjan Purohit, Vasudha Sharma, Meena Kumari, Kasi Muthukumarappan, Joanna Kane-Potaka
Our current food system faces challenges across the board – from ensuring food security and reducing environmental impact to managing costs and minimizing waste. Fortunately, cutting-edge food processing technologies play a critical role in paving
