Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Mohamad Yehia Sayed Ahmed"'
Autor:
Hoda Hanem Mohamed Fadel, Shereen Nazeh Lotfy, Mohsen Mohamed Selim Asker, Manal Gomaa Mahmoud, Fatma Shafik Abd El-Aleem, Mohamad Yehia Sayed Ahmed, Rasha Saad
Publikováno v:
Applied Food Research, Vol 3, Iss 2, Pp 100327- (2023)
Different Maillard reaction model mixtures based on hydrolyzed cabbage leaves waste protein supplemented with different amino compounds (cysteine, thiamine and / or alanine) were used to explore the effect of each amino compound on the characteristic
Externí odkaz:
https://doaj.org/article/4b003e7bea9546d1a1e7374892d89098
Autor:
Hoda Hanem Mohamed Fadel, Ahmed H. El-Ghorab, Ahmed M.S. Hussein, Khaled F. El-Massry, Shereen Nazeh Lotfy, Mohamad Yehia Sayed Ahmed, Tarek Nour Soliman
Publikováno v:
Arabian Journal of Chemistry, Vol 13, Iss 8, Pp 6815-6827 (2020)
A comparative study was carried out on the essential oils of 10 aromatic plants that are extensively used in Egypt for their distinctive aroma and functional properties. Each essential oil (EO) was characterized by means of gas chromatography-mass sp
Externí odkaz:
https://doaj.org/article/aba9aa09705f4fd49f810ae70b7d0978
Autor:
Mohamad Yehia Sayed Ahmed, Ahmed M.S. Hussein, Shereen N. Lotfy, Khaled F. El-Massry, Ahmed H El-Ghorab, Tarek Nour Soliman, Hoda H. M. Fadel
Publikováno v:
Arabian Journal of Chemistry, Vol 13, Iss 8, Pp 6815-6827 (2020)
A comparative study was carried out on the essential oils of 10 aromatic plants that are extensively used in Egypt for their distinctive aroma and functional properties. Each essential oil (EO) was characterized by means of gas chromatography-mass sp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8e2c0dff2af081a13f8dfe6ed43c773a
http://www.sciencedirect.com/science/article/pii/S1878535220302409
http://www.sciencedirect.com/science/article/pii/S1878535220302409
Autor:
Hoda H. M. Fadel, Fatma Shafik Abd El-Aleem, Rasha Saad, Shereen N. Lotfy, Mohamad Yehia Sayed Ahmed
Publikováno v:
J Food Sci Technol
The aim of this study was to prepare a nutty-like flavour from enzymatic hydrolysates of soybean protein isolate pretreated or assisted by microwave heating. In both cases the time of microwave heating was optimized and degree of hydrolysis (DH) and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0292e8fce923b764d1e3ca97231995e0
https://europepmc.org/articles/PMC9046492/
https://europepmc.org/articles/PMC9046492/
Autor:
Mohamad Yehia Sayed Ahmed, Rasha Saad, Fatma Sh Abd El-Aleem, Shereen N. Lotfy, Khaled F. Mahmoud, Hoda H M. Fadel
Publikováno v:
Acta Scientiarum Polonorum Technologia Alimentaria. 18:279-292
Background Enzymatic hydrolyzed vegetable proteins have been recommended as safe precursors of pro- cess flavours. However, the degree of hydrolysis limits their production on an industrial scale. Nanotechnology can enhance the enzymatic hydrolysis o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a94b2578422c657701f5c84d45b13a06
https://doi.org/10.17306/j.afs.0658
https://doi.org/10.17306/j.afs.0658
Publikováno v:
International Journal of Food Science & Technology. 44:1705-1712
Summary Wheat flour was substituted with soy protein isolate (SPI) at levels of 0–20% and its effect on aroma volatiles and quality of cookies was evaluated. The chemical analysis showed that the moisture and protein content increased gradually by
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1d7f5fb24cc0ddb270b0c839cb00e78e
https://doi.org/10.1111/j.1365-2621.2009.01978.x
https://doi.org/10.1111/j.1365-2621.2009.01978.x