Zobrazeno 1 - 5
of 5
pro vyhledávání: '"M. M. Motawee"'
Autor:
M. M. Motawee, Neveen M. Saleh
Publikováno v:
Journal of Food and Dairy Sciences. 7:11-17
Yogurt is the most popular dairy product in Egypt. The popularity of yogurt can be attributed to its sensory characteristics and nutritional value. The microbiological characteristics of yogurt also contribute greatly to the quality and shelf life of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ff7025b2a5b5e64fd88356f521e3a2e4
https://doi.org/10.21608/jfds.2016.42769
https://doi.org/10.21608/jfds.2016.42769
Publikováno v:
Journal of Dairy Science. 92:4169-4179
The protein matrix of cheese undergoes changes immediately following cheesemaking in response to salting and cooling. Normally, such changes are limited by the amount of water entrapped in the cheese at the time of block formation but for brined chee
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6f37d00ab4607c2bdc1014022b9709b1
https://doi.org/10.3168/jds.2009-2183
https://doi.org/10.3168/jds.2009-2183
Publikováno v:
Journal of dairy science. 98(7)
When fat content of pasta filata cheese is lowered, a loss of fibrous texture occurs and low-fat (LF) mozzarella cheese loses stringiness, making it unsuitable for the manufacture of string cheese. We investigated the use of various polysaccharides t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::39f6bd9ca8493f7ce7d086c92995529a
https://pubmed.ncbi.nlm.nih.gov/25981060
https://pubmed.ncbi.nlm.nih.gov/25981060
Autor:
M. M. Motawee, A. M. Badawi
Publikováno v:
Journal of Animal Science. 94:245-245
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d5c1cae62a0ee0b28709d70b8d0a33f0
https://doi.org/10.2527/jam2016-0510
https://doi.org/10.2527/jam2016-0510
Autor:
Donald J. McMahon, M. M. Motawee
Publikováno v:
Journal of food science. 74(5)
The effect of feta cheese manufacture on aflatoxin M(1) (AFM(1)) content was studied using an enzyme immunoassay technique. Feta cheese was made from milk spiked with 1 and 2 microg AFM(1) per kilogram milk. Pasteurization at 63 degrees C for 30 min
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::74945ea8befe790ca8a1213de058a0c8
https://pubmed.ncbi.nlm.nih.gov/19646059
https://pubmed.ncbi.nlm.nih.gov/19646059