Výsledky vyhledávání - "Halimah O. Mohammed"

Akademický článek

The Effect of Reducing Fat and Salt on the Quality and Shelf Life of Pork Sausages Containing Brown Seaweeds (Sea Spaghetti and Irish Wakame)

Autor: Halimah O. Mohammed, Michael N. O’Grady, Maurice G. O’Sullivan, Joseph P. Kerry

Publikováno v: Applied Sciences, Vol 14, Iss 17, p 7811 (2024)

Edible brown seaweeds, sea spaghetti (SS) and Irish wakame (IW), were incorporated at 2.5% into the formulation of reduced-fat (fat reduced from 25% to 20%, 15%, and 10%) and -salt (sodium chloride—NaCl) (salt reduced from 2% to 1.5%, 1%, and 0.5%)

Externí odkaz: https://doaj.org/article/0303d86048344205b41c206e478f94ac

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Akademický článek

Acceptable Inclusion Levels for Selected Brown and Red Irish Seaweed Species in Pork Sausages

Autor: Halimah O. Mohammed, Michael N. O’Grady, Maurice G. O’Sullivan, Ruth M. Hamill, Kieran N. Kilcawley, Joseph P. Kerry

Publikováno v: Foods, Vol 11, Iss 10, p 1522 (2022)

Commercially available Irish edible brown (Himanthalia elongata—sea spaghetti (SS), Alaria esculenta—Irish wakame (IW)) and red (Palmaria palmata—dulse (PP), Porphyra umbilicalis—nori) seaweeds were incorporated into pork sausages at 1%, 2.5%

Externí odkaz: https://doaj.org/article/07db98e1f4664782b9a84bc1d752c775

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Akademický článek

An Assessment of Selected Nutritional, Bioactive, Thermal and Technological Properties of Brown and Red Irish Seaweed Species

Autor: Halimah O. Mohammed, Michael N. O’Grady, Maurice G. O’Sullivan, Ruth M. Hamill, Kieran N. Kilcawley, Joseph P. Kerry

Publikováno v: Foods, Vol 10, Iss 11, p 2784 (2021)

Irish edible brown (Himanthalia elongata—sea spaghetti, Alaria esculenta—Irish wakame) and red seaweeds (Palmaria palmata—dulse, Porphyra umbilicalis—nori) were assessed for nutritional (proximate composition; salt; pH; amino acid; mineral an

Externí odkaz: https://doaj.org/article/fd7833ce647f44a5953d9b49fd8ee904

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