Contributors

Autor: Adriana Torres Silva e Alves, Hamadi Attia, Yasser Bouhlal, Terri D. Boylston, František Buňka, Oral Capps, Michaela Černíková, Soumela E. Chatziantoniou, Adriano Gomes da Cruz, Oznur Cumhur, Georgia Dimitreli, Mamdouh El-Bakry, Zafer Erbay, Erick Almeida Esmerino, Imène Felfoul, Mary Ann Ferrer, Art Hill, Miočinović Jelena, Meral Kilic-Akyilmaz, Nurcan Koca, Bhavbhuti M. Mehta, Müge Urgu Öztürk, Mustafa Ozturk, Gustavo Luís de Paiva Anciens Ramos, Richardos N. Salek, Leila Maria Spadoti, Apostolos S. Thomareis, Patrícia Blumer Zacarchenco, Miloradović Zorana

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6a210a3e1a9796ae16c2db3af3243605
https://doi.org/10.1016/b978-0-12-821445-9.00099-6

Casein : Structural Properties, Uses, Health Benefits and Nutraceutical Applications

Autor: Mamdouh El-Bakry, Bhavbhuti M. Mehta

Casein: Structural Properties, Uses, Health Benefits and Nutraceutical Applications investigates casein properties, uses, and applications in food and non-food products, in addition to exploring its health benefits and uses in manufacturing, such as

Microstructure of Dairy Products

Autor: Mamdouh El-Bakry, Antonio Sanchez, Bhavbhuti M. Mehta

Provides the most recent developments in microscopy techniques and types of analysis used to study the microstructure of dairy products This comprehensive and timely text focuses on the microstructure analyses of dairy products as well as on detailed

Long term enhanced solid-state fermentation : inoculation strategies for amylase production from soy and bread wastes by Thermomyces sp. in a sequential batch operation

Autor: Mamdouh El-Bakry, Antoni Sánchez, Teresa Gea, Alejandra Cerda

Publikováno v: Recercat. Dipósit de la Recerca de Catalunya
instname
Dipòsit Digital de Documents de la UAB
Universitat Autònoma de Barcelona
Recercat: Dipósit de la Recerca de Catalunya
Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)

The effect of two thermophilic amylase producing strains was evaluated using different mixtures of soy and bread wastes. Thermomyces sp. was found to be better inoculum than Geobacillus sp. for a soy and bread waste mixture (90:10 w/w respectively) p

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a05329ba6b4169c83f3015fc1886f64d
https://ddd.uab.cat/record/196259

Inoculation effect of thermophilic microorganisms on protease production through solid-state fermentation under non-sterile conditions at lab and bench scale (SSF)

Autor: Teresa Gea, Antoni Sánchez, Mamdouh El-Bakry

Publikováno v: Recercat. Dipósit de la Recerca de Catalunya
instname
Recercat: Dipósit de la Recerca de Catalunya
Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
Dipòsit Digital de Documents de la UAB
Universitat Autònoma de Barcelona

The production of protease enzyme was evaluated through the solid state fermentation (SSF) of soy fibre, a waste product that acted as a sole substrate for the fermentation, at a laboratory and bench scale using a 500-mL (batch size 115 g) and 10-L (

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1731709f1725a7cc6bb9ad2f0a609c83
https://pubmed.ncbi.nlm.nih.gov/26809715