Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Karema A. Mahmoud"'
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:
Seifeldeen, Arafa R.1 arafa.ragab@alexu.edu.eg, Youssef, Hany M.1, Arafa, Mahmoud M.2, Mousa, Mohamed M.1
Publikováno v:
Alexandria Journal of Veterinary Sciences. Apr2021, Vol. 69 Issue 2, p59-67. 9p.
Consumers are increasingly demanding, looking for different food products, new, more shocking and surprising, and providing more pleasurable feelings. At the same time, consumers are becoming more informed and aware about food and health issues, dema
