Zobrazeno 1 - 10
of 27
pro vyhledávání: '"Mohamed Nour-Eldin Farid Hamad"'
Publikováno v:
Egyptian Journal of Chemistry.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5f206c08f00aaec42bd8276ce75b26c5
https://doi.org/10.21608/ejchem.2022.114132.5191
https://doi.org/10.21608/ejchem.2022.114132.5191
Publikováno v:
Academic Journal of Life Sciences. :28-38
Vegetable oils have many nutritional and therapeutic benefits, as it contains essential fatty acids and antioxidant compounds. In this study, virgin olive oil, sunflower oil, corn oil, and sesame oil were used in labneh manufacture for increasing its
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cbc6d840784f82862db22408be9878b6
https://doi.org/10.32861/ajls.71.28.38
https://doi.org/10.32861/ajls.71.28.38
Publikováno v:
Journal of Food and Dairy Sciences. 12:17-22
This study was designed to determine fatty acids composition in some Egyptian vegetable oils namely virgin olive, sunflower, corn, and sesame seed oils. Obtained results using gas chromatography (GC) showed that these oils are a good source of monoun
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6a7841ef32205b298156b966a8b9c185
https://doi.org/10.21608/jfds.2021.59377.1013
https://doi.org/10.21608/jfds.2021.59377.1013
Publikováno v:
Biointerface Research in Applied Chemistry. 10:6974-6990
Pigments from microbial sources considered a promising approach in food industry applications as a food colorant and biopreservatives agents. This study aims to evaluate the antimicrobial activity of purified pyocyanin against foodborne pathogens and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::16392fae332ecb424fa23a3ee6352a45
https://doi.org/10.33263/briac106.69746990
https://doi.org/10.33263/briac106.69746990
Publikováno v:
Journal of Food and Dairy Sciences. 11:97-103
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6f751895c1e196e2f91c5d7f85a9a860
https://doi.org/10.21608/jfds.2020.95597
https://doi.org/10.21608/jfds.2020.95597
Publikováno v:
Journal of Food and Dairy Sciences. 11:23-31
Twenty-two different commercial spices were added in two forms during making of Ras cheese, and examined for their physicochemical, organoleptic and microbiological properties of Ras cheese when fresh, after 1, 2, 3, 4, and 5 months. pH ranged from (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a10ea454b99344212329520d95614e5f
https://doi.org/10.21608/jfds.2020.77969
https://doi.org/10.21608/jfds.2020.77969
Publikováno v:
Journal of Food and Dairy Sciences. 10:331-335
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e9a24d45b97642f5ac5e995887a173b2
https://doi.org/10.21608/jfds.2019.56028
https://doi.org/10.21608/jfds.2019.56028
Publikováno v:
Journal of Food and Dairy Sciences. 10:189-194
In a previous study, the extract of Turmeric and β-Carotene was extracted from local cheap products for coloring the Egyptian Ras cheese instead of the imported Annatto dye. Ras cheese was made with this extract, and compared with control cheese. HP
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4d317a80b6c287c199c87a26b022a152
https://doi.org/10.21608/jfds.2019.48283
https://doi.org/10.21608/jfds.2019.48283
Publikováno v:
Journal of Food and Dairy Sciences. 10:125-129
The main target of this study is preparing functional dairy product mainly probiotic beverages or drinkable yogurt fortified with Pineapple as sweet beverage. The probiotic strain are Lactobacillus acidophilus LA-5 (A), Bifidobacterium bifidium and L
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3002c5b3685b117365fb8ad89a5d424e
https://doi.org/10.21608/jfds.2019.36187
https://doi.org/10.21608/jfds.2019.36187
Publikováno v:
Egyptian Journal of Food Science.
In attempted to producing the stuffed pate and potatoes buriet with kareish cheese fortified with 1% (W/W) oat, talbina, lima bean and sweet lupin. The portion size of control and fortified kareish cheeses added at 15% (W/W). In addition, determinati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::78179c7a65138db8e8d8b16db021d8e3
https://doi.org/10.21608/ejfs.2020.33606.1064
https://doi.org/10.21608/ejfs.2020.33606.1064