Zobrazeno 1 - 10 of 25 pro vyhledávání: '"Hoda H M. Fadel"'
1
Correlation between chemical composition and radical scavenging activity of 10 commercial essential oils: Impact of microencapsulation on functional properties of essential oils
Autor: Mohamad Yehia Sayed Ahmed, Ahmed M.S. Hussein, Shereen N. Lotfy, Khaled F. El-Massry, Ahmed H El-Ghorab, Tarek Nour Soliman, Hoda H. M. Fadel
Publikováno v: Arabian Journal of Chemistry, Vol 13, Iss 8, Pp 6815-6827 (2020)
A comparative study was carried out on the essential oils of 10 aromatic plants that are extensively used in Egypt for their distinctive aroma and functional properties. Each essential oil (EO) was characterized by means of gas chromatography-mass sp
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8e2c0dff2af081a13f8dfe6ed43c773a
http://www.sciencedirect.com/science/article/pii/S1878535220302409
Zobrazit plný text záznamu
2
Production of nutty-like flavour from soybean protein isolate hydrolysate pretreated or assisted by microwave irradiation: impact of encapsulation on nutty flavour quality
Autor: Hoda H. M. Fadel, Fatma Shafik Abd El-Aleem, Rasha Saad, Shereen N. Lotfy, Mohamad Yehia Sayed Ahmed
Publikováno v: J Food Sci Technol
The aim of this study was to prepare a nutty-like flavour from enzymatic hydrolysates of soybean protein isolate pretreated or assisted by microwave heating. In both cases the time of microwave heating was optimized and degree of hydrolysis (DH) and
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0292e8fce923b764d1e3ca97231995e0
https://europepmc.org/articles/PMC9046492/
Zobrazit plný text záznamu
3
Nanotechnology for enhancing the production of meat-like flavour from enzymatic hydrolyzed soybean protein isolate
Autor: Mohamad Yehia Sayed Ahmed, Rasha Saad, Fatma Sh Abd El-Aleem, Shereen N. Lotfy, Khaled F. Mahmoud, Hoda H M. Fadel
Publikováno v: Acta Scientiarum Polonorum Technologia Alimentaria. 18:279-292
Background Enzymatic hydrolyzed vegetable proteins have been recommended as safe precursors of pro- cess flavours. However, the degree of hydrolysis limits their production on an industrial scale. Nanotechnology can enhance the enzymatic hydrolysis o
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a94b2578422c657701f5c84d45b13a06
https://doi.org/10.17306/j.afs.0658
Zobrazit plný text záznamu
4
Effect of using cinnamon oil encapsulated in maltodextrin as exogenous flavouring on flavour quality and stability of biscuits
Autor: Ibrahim M. Hassan, Manar T. Ibraheim, Rasha Saad, Magda A. Abdel Mageed, Hoda H. M. Fadel
Publikováno v: J Food Sci Technol
The flavour quality of biscuits could be lost during baking and storage. Therefor, the impact of using cinnamon essential oil (EO) encapsulated in maltodextrin (CO-MD), as exogenous flavour, on the flavour quality and stability of biscuits was evalua
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2fca347762eaba3188305ebf7dc6f826
https://doi.org/10.1007/s13197-019-03931-2
Zobrazit plný text záznamu
5
Production of enzymatically hydrolyzed soybean protein isolate by a novel neutral protease from Enterobacter sp. NRCM1 to be used as a base precursor of thermal process flavours
Autor: Shereen N. Lotfy, Hoda H. M. Fadel, Mohamed Ahmed, Manal G. Mahmoud, Fatma Sh Abd El-Aleem, Mohsen S. Asker, Rasha Saad, Eman A. Elmansy
Publikováno v: Egyptian Journal of Chemistry.
A novel neutral protease from a newly isolated and identified bacteria Enterobacter sp. NRCM1 was used to produce the enzymatic hydrolyzed soybean protein isolate (E-SPM1). The protease was purified and biochemically characterized. The effect of hydr
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7bae2ee690a457a90fc1ae27a0aebee1
https://doi.org/10.21608/ejchem.2021.45983.2940
Zobrazit plný text záznamu
6
Nutty-like flavor production by Corynbacterium glutamicum 1220T from enzymatic soybean hydrolysate. Effect of encapsulation and storage on the nutty flavoring quality
Autor: Manal G. Mahmoud, Shereen N. Lotfy, Mohsen S. Asker, Sahar Y. Al-Okbi, Hoda H. M. Fadel
Publikováno v: Journal of Advanced Research
Journal of Advanced Research, Vol 10, Iss C, Pp 31-38 (2018)
Graphical abstract
The main objective of this study was to evaluate the ability of Corynbacterium glutamicum to produce a safe nutty like flavor from enzymatic soybean meal hydrolysate (E-SH) and to investigate the effect of encapsulation and st
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0bbb5859277ed398133c2d1507997ca5
http://europepmc.org/articles/PMC6057445
Zobrazit plný text záznamu
7
Influence of extracted 5-nucleotides on aroma compounds and flavour acceptability of real beef soup
Autor: Hoda H. M. Fadel, Shereen N. Lotfy, Mohamed S. Taher, Khaled F. El-Massry, Fatma Sh Abd El-Aleem
Publikováno v: International Journal of Food Properties. 20:S1182-S1194
Real beef soup samples were separately supplemented with 5-nucleotides extracted from mushroom before and after extraction of soluble sugars (NM and NMs, respectively) and yeast extract. Headspace volatiles and flavour palatability of each sample wer
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::29cdcdab996b7324d045f22c3e2dbb63
https://doi.org/10.1080/10942912.2017.1286506
Zobrazit plný text záznamu
8
Effects of pH on headspace volatiles and properties of Maillard reaction products derived from enzymatically hydrolyzed quinoa protein-xylose model system
Autor: Shereen N. Lotfy, Rasha Saad, Hoda H. M. Fadel, Khaled F. El-Massrey
Publikováno v: LWT. 145:111328
The enzymatically hydrolyzed quinoa protein (E-HQP) was used as a main precursor of a wide range of thermal process flavours. Identification of the volatile compounds generated from the reaction of E-HQP-xylose model mixture at different initial pH v
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::42d1fcb1b246a04447352e30450d88ca
https://doi.org/10.1016/j.lwt.2021.111328
Zobrazit plný text záznamu
9
Flavor Release from a Banana Soft Drink Complex Model System: Evaluation of the Efficiency of Different Adsorbents for Trapping the Released Volatiles During Storage
Autor: Mohamed S. Taher, Ahmed M. Gad, Eman M. Kandil, Fatma Sh Abd El-Aleem, Hoda H. M. Fadel
Publikováno v: International Journal of Food Properties. 18:796-807
The main objective of the present study was to evaluate the release of aroma compounds from a banana soft drink complex model system in comparison with their release from simple model systems, each contains individual food ingredients. The effect of
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::07a03ed74d7b4985edb41187575b72f5
https://doi.org/10.1080/10942912.2014.911310
Zobrazit plný text záznamu
10
Flavour Quality and Stability of an Encapsulated Meat-Like Process Flavouring Prepared from Soybean Based Acid Hydrolyzed Protein
Autor: Shereen N. Lotfy, Magda A. Abdel Mageed, Abdel Kader M. E. Abdel Samad, Hoda H. M. Fadel, M.I. Kobeasy
Publikováno v: International Journal of Food Processing Technology. 2:17-25
The main objective of this study was to produce meat-like process flavouring by using a model mixture based on acid hydrolyzed soybean protein (a-HVP) in addition to xylose, thiamine, cysteine and taurine . Glutamic was the major amino acid in a-HVP
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6d7b3bd30d8216cba8659086b4b153f3
https://doi.org/10.15379/2408-9826.2015.02.01.3
Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání

Omezení vyhledávání
Plný text Recenzováno Digitální knihovna AV ČR
Zdroje