Výsledky vyhledávání - "Hayam M. A. Ibrahim"

Antioxidant and antimicrobial effect of some natural plant extracts added to lamb patties during storage

Autor: Ferial M. Abu Salem, Hayam M. A. Ibrahim, Azza A. Abou-Arab

Publikováno v: Grasas y Aceites, Vol 62, Iss 2, Pp 139-148 (2011)
Grasas y Aceites; Vol. 62 No. 2 (2011); 139-148
Grasas y Aceites; Vol. 62 Núm. 2 (2011); 139-148
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)

Natural plants are considered an important target to investigate in order to provide a new source of natural antioxidants and/or antimicrobial agents. The optimum concentrations of some natural plant (jojoba, jatropha, ginseng and ginger) extracts we

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ff0bb01c0c389ac3c2856f3df8556aaf
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1310/1308

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Embutidos de búfalo con extractos de salvia: calidad y seguridad

Autor: Ferial M. Abu Salem, Hayam M. A. Ibrahim

Publikováno v: Grasas y Aceites, Vol 61, Iss 1, Pp 76-85 (2010)
Grasas y Aceites; Vol. 61 No. 1 (2010); 76-85
Grasas y Aceites; Vol. 61 Núm. 1 (2010); 76-85
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)

Sage oil extract was added during the preparation of dry fermented buffalo meat sausage. Some chemical, microbial and sensory characteristics of sausages were evaluated during the ripening period. In particular, pH, lipid oxidation, biogenic amines a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::207b19c0ce8149cf2ced95b985f50cf3
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/624/635

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Addition of Some Natural Plant Extracts and their Effects on Lamb Patties Quality

Autor: F. M. Abu Salem, Azza A. Abou-Arab, Hayam M. A. Ibrahim

Publikováno v: Journal of Food Technology. 8:134-142

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7b8ffbe64d79f86371ee6b37f1602007
https://doi.org/10.3923/jftech.2010.134.142

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Aceleración del período de cura del pastrami fabricado a partir de carne de búfalo: II-Ácidos grasos, aminoácidos, valor nutricional y evaluación sensorial

Autor: Hayam M. A. Ibrahim

Publikováno v: Grasas y Aceites, Vol 52, Iss 2, Pp 115-122 (2001)
Grasas y Aceites; Vol. 52 No. 2 (2001); 115-122
Grasas y Aceites; Vol. 52 Núm. 2 (2001); 115-122
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)

Upon accelerating the curing period of pastrami (dry cured meat) prepared from buffalo lean round muscles using heat treatment (~71ÂºC internally), the results indicated that: the peroxide and thiobarbituric acid (TBA) values increased with increas

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fa11be2add51d89424d1a327d185f4af
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/382

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Calidad del color del pimentón: Efecto de tratamientos de secado al natural y al aire

Autor: G. H. Ragab, H. A. Moharram, Hayam M. A. Ibrahim

Publikováno v: Grasas y Aceites; Vol. 48 No. 4 (1997); 200-206
Grasas y Aceites; Vol. 48 Núm. 4 (1997); 200-206
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
Grasas y Aceites, Vol 48, Iss 4, Pp 200-206 (1997)

Color, browning compounds formation and total carotenoids as indicator of paprika quality were investigated under air and natural drying processes. The data resulted from air drying experiments showed an inversely relationship between the progress in

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::56964bf23f5ecc5293b0678b2ad3a164
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/790

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