Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Haiam O. Elkatry"'
Autor:
Abdelrahman R. Ahmed, Nashi K. Alqahtani, Khaled M. A. Ramadan, Heba I. Mohamed, Mohamed A. A. Mahmoud, Haiam O. Elkatry
Publikováno v:
ACS Omega, Vol 8, Iss 37, Pp 33593-33609 (2023)
Externí odkaz:
https://doaj.org/article/f2168612baec4382a0c9caa634b14286
Autor:
Haiam O. Elkatry, Sukainah E. H. Almubarak, Heba I. Mohamed, Khaled M. A. Ramadan, Abdelrahman R. Ahmed
Publikováno v:
Foods, Vol 13, Iss 12, p 1940 (2024)
An overproducing date fruit with limited industrial utilization leads to significant waste and losses, especially in the early stage of date maturity known as bisr. This study aimed to investigate the potential use of bisr date powder (BDP) at differ
Externí odkaz:
https://doaj.org/article/9e3ce031caea429ead0731127af85339
Autor:
Haiam O. Elkatry, Hossam S. El-Beltagi, Abdelrahman R. Ahmed, Heba I. Mohamed, Hala Hazam Al-Otaibi, Khaled M. A. Ramadan, Mohamed A. A. Mahmoud
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
Hassawi rice is an Indica variety cultivated in Saudi Arabia with a higher nutritional value than the commercial Basmati rice varieties. The present study has investigated the feasibility of combining Hassawi rice flour (HRF) or husk (HRHF), an abund
Externí odkaz:
https://doaj.org/article/7fde6617b97a44b9ae1cb44e0bce671a
Autor:
Haiam O. Elkatry, Hossam S. El-Beltagi, Khaled M. A. Ramadan, Abdelrahman R. Ahmed, Heba I. Mohamed, Hala Hazam Al-Otaibi, Mohamed A. A. Mahmoud
Publikováno v:
Foods, Vol 12, Iss 8, p 1658 (2023)
The current study investigates the feasibility of preparing Arabic bread from wheat flour, sweet potato flour, or peeled sweet potatoes based on the nutritional values, technological characteristics, and sensory properties of the final products. Firs
Externí odkaz:
https://doaj.org/article/9ef08e64b9334f848938c7f9bc310e92
Autor:
Hossam S. El-Beltagi, Abdelrahman R. Ahmed, Heba I. Mohamed, Hala Hazam Al-Otaibi, Khaled M. A. Ramadan, Haiam O. Elkatry
Publikováno v:
Agronomy, Vol 13, Iss 2, p 439 (2023)
Prickly pear peel makes up around half of the fruit and is typically thrown away, creating an environmental issue. Due to its high bioactive chemical content, prickly pear peel can easily be used as a functional and nutraceutical ingredient in severa
Externí odkaz:
https://doaj.org/article/23cefe192bdc446282c4dee5d7c86d45
Autor:
Haiam O. Elkatry, Abdelrahman R. Ahmed, Hossam S. El-Beltagi, Heba I. Mohamed, Nareman S. Eshak
Publikováno v:
Foods, Vol 11, Iss 13, p 1948 (2022)
The biological function of bioactive compounds found in plant by-products has triggered expanded interest in recent years. This study aims to produce balady bread enriched with dietary fiber, mineral, and phenolic compounds by the addition of grape s
Externí odkaz:
https://doaj.org/article/3ad55de1332e409eb5acfc03e173f503
Autor:
Haiam O. ELKatry, Hayam A. Elsawy
Publikováno v:
International Journal of Food Science, Nutrition Health and Family Studies. 2:68-93
This study was conducted to identify the possibility of preparing meat burgers by adding quinoa seeds powder and its quality characteristics. Therefore, the aim of this study was to assess the effects of quinoa seeds powder (QSP) in improving the qua
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ba7809bdd7224f5890c77bc6c626936c
https://doi.org/10.21608/ijfsnh.2021.194607
https://doi.org/10.21608/ijfsnh.2021.194607
Autor:
Haiam O. ELKatry, Hayam A. Elsawy
Publikováno v:
International Journal of Food Science, Nutrition Health and Family Studies. 2:68-93
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1d1824fbfe86aa8f52e3ae151734d281
https://doi.org/10.21608/ijfsnh.2021.240681
https://doi.org/10.21608/ijfsnh.2021.240681
Publikováno v:
American Journal of Food Technology. 16:9-17
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fddb7d627920d43f99005dd3708b062a
https://doi.org/10.3923/ajft.2021.9.17
https://doi.org/10.3923/ajft.2021.9.17