Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Hesham M Badr"'
Publikováno v:
J Food Sci Technol
In the present study, the effect of gamma radiation on antioxidant activity in faba beans was investigated. Whole seeds were irradiated at doses of 0-10 kGy and the antioxidant activity in samples was assessed by measuring the DPPH radical scavenging
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e3784b9ba90f5dd645d005ec78a3e814
https://doi.org/10.1007/s13197-020-04330-8
https://doi.org/10.1007/s13197-020-04330-8
Autor:
Hesham M Badr
Publikováno v:
Food and Public Health. 2:40-49
In this study, a survey for the microbiological status of 120 ice cream samples revealed the presence of high microbial counts and different pathogenic bacteria in different samples. Therefore, the possibility of improving the microbial safety of dif
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::10b30a9f4b898e5e804bfc95f54ffa26
https://doi.org/10.5923/j.fph.20120202.08
https://doi.org/10.5923/j.fph.20120202.08
Autor:
Hesham M. Badr
Publikováno v:
Radiation Physics and Chemistry. 80:1250-1257
The effectiveness of gamma irradiation on the inactivation of Mycobacterium paratuberculosis, Mycobacterium bovis and Mycobacterium tuberculosis in fresh soft cheese that prepared from artificially inoculated milk samples was studied. Irradiation at
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3b0349254c748e9c21c41417eec31565
https://doi.org/10.1016/j.radphyschem.2011.05.013
https://doi.org/10.1016/j.radphyschem.2011.05.013
Autor:
Hesham M. Badr, Karema A. Mahmoud
Publikováno v:
Food Chemistry. 127:1119-1130
The antioxidant activity of carrot juice in gamma irradiated beef sausage was studied. Four batches of beef sausage were prepared, in which the first batch was formulated with water as the control. The other batches were formulated with unconcentrate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a031e7b364749a5e4480687cab7b69b2
https://doi.org/10.1016/j.foodchem.2011.01.113
https://doi.org/10.1016/j.foodchem.2011.01.113
Autor:
Hesham M. Badr, Karema A. Mahmoud
Publikováno v:
Food and Nutrition Sciences. :655-666
Five beefburger formulations were prepared with substituting beef fat with olive oil and levels of wheat bran and irradiated at doses of 0 and 3 kGy, then samples were refrigerated stored and their quality characteristics were investigated. The resul
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aa470e40d15a5d8bda2b23dbd368ab06
https://doi.org/10.4236/fns.2011.26091
https://doi.org/10.4236/fns.2011.26091
Autor:
Hesham M. Badr
Publikováno v:
Food Chemistry. 104:665-679
The activity of carnosine as a natural antioxidant in gamma irradiated ground beef and beef patties was studied. Samples of ground beef, in the absence and presence of 0.5% or 1.0% carnosine, as well as raw and cooked beef patties prepared with 1.5%
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cd4bab6d24cb52a7a6ebb6cbe91a5f87
https://doi.org/10.1016/j.foodchem.2006.12.015
https://doi.org/10.1016/j.foodchem.2006.12.015
Autor:
Hesham M. Badr
Publikováno v:
Food Chemistry. 97:285-293
This investigation aims to establish a feasible radiation dose for treating liquid egg white (LEW) and yolk (LEY) at room temperature to improve their microbial safety. Samples of LEW and LEY were subjected to gamma irradiation doses of 0,1,2,3 and 4
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::55d6fb7adeca8da2733590756ace1410
https://doi.org/10.1016/j.foodchem.2005.05.004
https://doi.org/10.1016/j.foodchem.2005.05.004
Autor:
Hesham M. Badr
Publikováno v:
Handbook of Meat and Meat Processing ISBN: 9780429151460
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7cfa63b29b053daacc3c7d4cdf4b5ed6
https://doi.org/10.1201/b11479-21
https://doi.org/10.1201/b11479-21
Autor:
Hesham M. Badr
Publikováno v:
International journal of food microbiology. 154(3)
This study aims to control the presence of Listeria monocytogenes and Vibrio parahaemolyticus and the formation of biogenic amines in cold-smoked salmon by gamma irradiation. Irradiation at doses of 3 and 1 kGy inactivated 6.59 and 6.05 log cfu/g of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ba17786e6cddd0314eda943014d5ec05
https://pubmed.ncbi.nlm.nih.gov/22285535
https://pubmed.ncbi.nlm.nih.gov/22285535
Autor:
Hesham M. Badr
Publikováno v:
Molecular nutritionfood research. 49(4)
The effectiveness of low gamma-irradiation doses in the destruction of Escherichia coli O 157 : H7 and Listeria monocytogenes in raw beef sausages was investigated. Raw samples of fresh manufactured beef sausage were subjected to gamma-irradiation at
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4226c6d1296e61ebc4011a1f670602bd
https://pubmed.ncbi.nlm.nih.gov/15789371
https://pubmed.ncbi.nlm.nih.gov/15789371