Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Mohammed El-Waseif"'
Autor:
Badr Saed, Mohammed El-Waseif, Hany Fahmy, Hamdy Shaaban, Hatem Ali, Manal Elkhadragy, Hany Yehia, Amr Farouk
Publikováno v:
Foods, Vol 11, Iss 20, p 3260 (2022)
The present study aimed to develop instant mushroom soup fortified with mixed Jerusalem artichoke and Cauliflower powders (JACF) instead of wheat flour at different levels (5, 10, 15, and 20%) based on dry weight as natural sources of protein, ash, f
Externí odkaz:
https://doaj.org/article/f8d75c68401c49bdad88b7824385d493
Autor:
Mohammed El-Waseif, Badr Saed, Hany Fahmy, Ahmed Sabry, Hamdy Shaaban, Mohamed Abdelgawad, Ali Amin, Amr Farouk
Publikováno v:
Foods, Vol 11, Iss 15, p 2288 (2022)
This study aimed to produce healthy mayonnaise with a protective effect against cardiovascular diseases, containing omega-3 fatty acids (FA), using flaxseed oil (FXO), which includes a high percentage of alpha-linolenic acid (ALA, C18:3n-3). The mayo
Externí odkaz:
https://doaj.org/article/a9241a996e1b4f17a42621e92c458321
Autor:
Mohammed El-Waseif
Publikováno v:
Egyptian Journal of Aquatic Biology and Fisheries. 26:519-533
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ae6cff348d1decd7c871ab8e3f7db65c
https://doi.org/10.21608/ejabf.2022.262932
https://doi.org/10.21608/ejabf.2022.262932
Autor:
Farouk, Mohammed El-Waseif, Badr Saed, Samy El-Behairy, Hatem Ali, Manal Elkhadragy, Hany Yehia, Amr
Publikováno v:
Sustainability; Volume 15; Issue 11; Pages: 9126
One potential solution to enhance the nutritional value of food while addressing environmental concerns is to use bioactive extracts from agro-waste in the food industry. This study aimed to investigate the effects of replacing sucrose with powders m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::f8124eda120a6a84b12543826b3a3fbc
Publikováno v:
Egyptian Journal of Chemistry.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b2b3eeb413039cc40cbdc7cee6f4eace
https://doi.org/10.21608/ejchem.2022.117742.5307
https://doi.org/10.21608/ejchem.2022.117742.5307
Autor:
Hamdy Shaaban, Alshymaa Karam-Allah, Eman Abo-Zaid, Mahmoud refae, Sherif saad, Ahmad Hassanin, Mohammed El-Waseif
Publikováno v:
Egyptian Journal of Chemistry.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a70fbb37a7f743f8f4ab5b6edef0a5ca
https://doi.org/10.21608/ejchem.2021.106920.4907
https://doi.org/10.21608/ejchem.2021.106920.4907