Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Mahmoud Ibrahim El-Sayed"'
Publikováno v:
Food and Environment Safety, Vol 22, Iss 4, Pp 255-267 (2023)
The present study was conducted to investigate the effect of partially incorporating maize germ cake flour (MGC) in the formula of processed cheese on the physicochemical, textural, microstructure, and sensory properties of the final product. The pro
Externí odkaz:
https://doaj.org/article/ec7bdcda96fb4e3a8127e0fa537ade96
Autor:
Magdy Ramadan Shahein, Mahmoud Ibrahim El-Sayed, Enrique Raya-Álvarez, Abdelmoneim Ahmed Elmeligy, Mohamed A. Mohamady Hussein, Murad A. Mubaraki, Ahmad Agil, Ehab Kotb Elmahallawy
Publikováno v:
Molecules, Vol 28, Iss 15, p 5749 (2023)
The incorporation of fermented camel milk with natural additives possesses numerous benefits for the treatment of various pathological and metabolic conditions. The present study investigated the impact of fortification of fermented camel milk with s
Externí odkaz:
https://doaj.org/article/8273488711d645f4a0b09b825d709ebf
Publikováno v:
Food and Nutrition Sciences. 13:861-877
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::967bad4c7cec6449919c74b8186c9156
https://doi.org/10.4236/fns.2022.1311062
https://doi.org/10.4236/fns.2022.1311062
Publikováno v:
American Journal of Food and Nutrition. 9:96-105
In this study, curcumin nanoemulsion (CR-NE) was used in the preparation of processed cheese as a functional and healthy ingredient. Curcumin nanoemulsion showed higher antibacterial activity against Staphylococcus aureus, Clostridium sporogenes, Esc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::98b9a17062b93d7dc77b4c1a92a825b4
https://doi.org/10.12691/ajfn-9-3-1
https://doi.org/10.12691/ajfn-9-3-1
Publikováno v:
Food and Nutrition Sciences. 12:352-371
This study aimed at improving the antioxidant capacity of fermented camel milk using some single strains of Lactobacillus (Lb. helveticus B-734, Lb. casei subsp. casei B-1922, Lb. paracasei subsp. paracasei B-4560, Lb. rhamnosus B-1445 or Lb. rhamnos
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0aee8f1d1fad7f1b34a4b09a96eb98e3
https://doi.org/10.4236/fns.2021.124028
https://doi.org/10.4236/fns.2021.124028
Publikováno v:
British Food Journal. 122:2911-2926
PurposeThe effect of pomegranate whole and inside peels before and after extraction of the tannic acid have been carried out in stimulated media and in gastrointestinal conditionsDesign/methodology/approachAdding pomegranate peels with and without ta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3f14970b65005812de000ec1f85bb47f
https://doi.org/10.1108/bfj-04-2019-0296
https://doi.org/10.1108/bfj-04-2019-0296
Publikováno v:
Food and Nutrition Sciences. 11:153-171
This study aimed at investigating the impact of adding microbial transglutaminase (MTGase) after rennet addition on some properties of fresh soft cheese made from camel milk. MTGase was added to milk at concentration of 80, 100 and 120 U/L after 20 a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::76f756ed504ce9467221fb92ae15836e
https://doi.org/10.4236/fns.2020.113012
https://doi.org/10.4236/fns.2020.113012
Background: Diabetes mellitus (DM) is a chronic metabolic condition described by persistent hyperglycemia due to low secretion of insulin, insulin resistance, or a combination of both. Many studies suggested the potential anti-diabetic effect of came
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::13f7b892e0a478b751649e20e0f05bc1
https://doi.org/10.21203/rs.3.rs-1362024/v1
https://doi.org/10.21203/rs.3.rs-1362024/v1
Autor:
Mahmoud Ibrahim El-Sayed, Isis Nawar, Rehab Mohamed Ibrahim, Amal Hassanein, Mokhtar Ibrahim Yousef
Publikováno v:
Trends in Applied Sciences Research. 14:41-55
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c29971d15604f8eae3f052c3e88650f8
https://doi.org/10.3923/tasr.2019.41.55
https://doi.org/10.3923/tasr.2019.41.55
Publikováno v:
Egyptian Journal of Food Science.
This study investigated the effect of purslane (Portulaca oleracea L.) leaves extract on Greek-style yogurt. Purslane extract showed higher antioxidant values and antimicrobial activity against Escherichia coli ATCC25922; Salmonella typhimurium ATCC1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::db1076a645f89a61dae1e8b438e2abfb
https://doi.org/10.21608/ejfs.2019.12089.1005
https://doi.org/10.21608/ejfs.2019.12089.1005