Zobrazeno 1 - 4
of 4
pro vyhledávání: '"MOHAMED, F. KHALLAF"'
Autor:
Shimaa Moawad, Mamdouh H. El-Kalyoubi, Mohamed F. Khallaf, Ramadan A. Gawad, Badr Saed, Amr Farouk
Publikováno v:
Foods and Raw Materials, Vol 13, Iss 1, Pp 73-81 (2025)
Coacervation is a low-energy method that is ideal for encapsulating heat-sensitive materials, e.g., limonene, citral, linalool, and isoamyl acetate. This research used a simple coacervation method to prepare flavoring beads with alginate and Tween 8
Externí odkaz:
https://doaj.org/article/3ffa3f14b8dd4abca89cbd3d06c9c8b0
Publikováno v:
Grasas y Aceites, Vol 50, Iss 3, Pp 208-217 (1999)
Monitoring of protein breakdown products and lipid autoxidation in farmed mullet fish as a function of a proposed treatments prior to chilling process at 3 °C ± 1 was carried out. Furthermore, sensory evaluation of three investigated treatments, wh
Externí odkaz:
https://doaj.org/article/f33a3c32eaa742679568eb7419e4c870
Autor:
ENGY, F. ZAKI, MOHAMED, F. KHALLAF
The objective of this research was to determine the effect of adding various levels of leek as a natural source of nitrite in the manufacturing of camel sausage and investigated its impact on the quality characteristics of the prepared product compar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4f62c5b4de994d78b1309256271ad386
Autor:
Mohamed, F. Khallaf, Sobhy, H.M., Azer, W.Z., Manal, M. Ezz El-Din, Ali, Hala M.Z., El-askalany, Samia A.
Publikováno v:
Annals of Agricultural Sciences; Jun2014, Vol. 59 Issue 1, p47-51, 5p