Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Hany Elkashef"'
Autor:
Abdallah A. Hassanin, Ali Osman, Osama Osman Atallah, Mohamed T. El-Saadony, Sameh A. Abdelnour, Heba S. A. Taha, Mohamed F. Awad, Hany Elkashef, Ahmed Ezzat Ahmed, Ibrahim Abd El-Rahim, Abdullah Mohamed, Ahmed S. Eldomiaty
Publikováno v:
Frontiers in Veterinary Science, Vol 9 (2022)
Caseins determine the physicochemical, physiological, and biological characteristics of milk. Four caseins—alpha-S-1, alpha-S-2, beta, and kappa—were analyzed phylogenetically and in silico and characterized regarding chemical, antimicrobial, and
Externí odkaz:
https://doaj.org/article/4feabc11ed78483fb7ea8d1239fce00b
Publikováno v:
Food Science & Nutrition. 11:1040-1050
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9859b4e93fc666578bd005137c6e6c4f
https://doi.org/10.1002/fsn3.3140
https://doi.org/10.1002/fsn3.3140
Publikováno v:
International Journal of Dairy Science. 15:1-9
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::26df25ad718b6506139461696d6b6eae
https://doi.org/10.3923/ijds.2020.1.9
https://doi.org/10.3923/ijds.2020.1.9
Publikováno v:
Journal of Food Measurement and Characterization. 13:2828-2836
Traditional flan is a pudding composed of egg, milk and sugar. In the present study, egg was substituted by colostrum or whey protein concentrate (WPC) as a source of whey proteins in order to develop a new functional dairy dessert. These formulation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::603fed0a2c66a1f60227e1a578769c45
https://doi.org/10.1007/s11694-019-00203-7
https://doi.org/10.1007/s11694-019-00203-7
Publikováno v:
International Dairy Journal. 126:105248
The impact of addition of buttermilk as a nano-powder on the microbiological, texture, microstructure, and antioxidant activity of fermented milk was investigated at day 1 and after 14 days of cold storage. Fermented milk treatments were manufactured
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::89ecb836f9e7a85ec2f4bf0423887696
https://doi.org/10.1016/j.idairyj.2021.105248
https://doi.org/10.1016/j.idairyj.2021.105248
Publikováno v:
LWT. 98:390-397
This study aimed to develop a novel functional yogurt through improves the production of bioactive components that have biological functions. Yogurts were manufactured from skim milk fortified with whey protein concentrate (WPC) and were fermented wi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c716f08989011e7350ff74a450a7a6a8
https://doi.org/10.1016/j.lwt.2018.09.022
https://doi.org/10.1016/j.lwt.2018.09.022
Publikováno v:
Journal of Food and Dairy Sciences. 8:279-286
The effect of functional fermented milk rich in bioactive peptides on blood pressure, lipid profile, antioxidant status and some organ's in hypertensive-induced rats was studied. Functional fermented milk produced from skimmed milk fortified with 2%
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5f4bc217365234fba6105ab747885bea
https://doi.org/10.21608/jfds.2017.38712
https://doi.org/10.21608/jfds.2017.38712
Publikováno v:
International Journal of Food Properties. 20:3033-3042
In this study, milk was hydrolyzed using protease (Asperigillus oryzae), trypsin, pepsin, or papain at concentrations of 0.001, 0.005, or 0.01 g/100 g milk for 30 or 60 min to produce angiotensin-converting enzyme inhibitory and antioxidant peptides.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8a922b9175c21b1ade5039f932e79f74
https://doi.org/10.1080/10942912.2016.1270963
https://doi.org/10.1080/10942912.2016.1270963
Publikováno v:
Food Science and Biotechnology. 25:1745-1751
In this study, skim milk fermented with 14 commercial dairy starters were evaluated for their proteolysis ability, angiotensin I-converting enzyme (ACE)-I, and antioxidant properties. The antioxidant activity was determined using DPPH radical scaveng
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7360f929c1d997b4696d7940eee6dfe2
https://doi.org/10.1007/s10068-016-0266-5
https://doi.org/10.1007/s10068-016-0266-5
Publikováno v:
Food science and biotechnology. 26(6)
In this study, skim milk was fermented using 14 Lactobacillus strains for 16 h at 42 °C or for 48 h at 25 °C. On conclusion of fermentation, the proteolytic, angiotensin converting enzyme-inhibitory (ACE-I), and antioxidant activities as well as th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::354059a270aa0cc2a9f47a20e2d69403
https://pubmed.ncbi.nlm.nih.gov/30263698
https://pubmed.ncbi.nlm.nih.gov/30263698