Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Hoda H.M. Fadel"'
Publikováno v:
Journal of Advanced Research, Vol 10, Iss C, Pp 31-38 (2018)
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 storage on the quality of
Externí odkaz:
https://doaj.org/article/c1ed23801c9440fcbd9826774179c9f9
Autor:
Magda A. Abdel-Mageed, Hoda H.M. Fadel
Publikováno v:
Grasas y Aceites, Vol 46, Iss 3, Pp 165-168 (1995)
The changes in the volatile components of three butter samples during freeze storage for 7.5 months were studied. The storage had a significant effect on the carbonyl and lactone components analyzed. The increase in the yield of the carbonyls caused
Externí odkaz:
https://doaj.org/article/561a5e7ff91d4299997a2b78d0d8a39b
Autor:
Hoda H.M. Fadel, Abdel Razik H. Farrag, Manal M. Ramadan, Nadia M. Ahdallah, Amani F.H. Nour El-Deen, Kadry M. Ghanem
Publikováno v:
Medical Research Journal. 10:32-40
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::41abcbdbbe16ec2147d4d7dbce43a355
https://doi.org/10.1097/01.mjx.0000397211.31669.ed
https://doi.org/10.1097/01.mjx.0000397211.31669.ed
Publikováno v:
Food Research International. 39:855-863
A comparative study concerning the inhibition of the enzymatic browning in Red delicious apple slices and pulp stored for 24 h at 4, 25, and 35 °C was carried out between the thiol containing compounds; cysteine, glutathione and Maillard reaction pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4ec372b0efe7b5bb4a6c1d1a0758d847
https://doi.org/10.1016/j.foodres.2006.04.004
https://doi.org/10.1016/j.foodres.2006.04.004