Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Mokhtar DA"'
Autor:
Yolandani, Haile Ma, Dandan Liu, Yu Cheng, Fredy Agil Raynaldo, Mokhtar Dabbour, Jiapin Chao, Asad Ali, Susu Yang
Publikováno v:
Ultrasonics Sonochemistry, Vol 104, Iss , Pp 106847- (2024)
High-concentration soy protein isolate was subjected to ultrasonication for viscosity reduction to assist the process of limited enzymatic hydrolysis. Ultrasonication (20 kHz, 10 min, 160 W/L) effectively reduced the viscosity of soy protein isolate
Externí odkaz:
https://doaj.org/article/6d6ecf196bc844369900dcdf62b5f478
Autor:
Chunhua Dai, Zhenzhen Shu, Xueting Xu, Pengfei Yan, Mokhtar Dabbour, Benjamin Kumah Mintah, Liurong Huang, Ronghai He, Haile Ma
Publikováno v:
Ultrasonics Sonochemistry, Vol 100, Iss , Pp 106611- (2023)
The effect of low-intensity fixed-frequency continuous ultrasound (LIFFCU) on the growth of Bacillus licheniformis YYC4 was investigated. The changes in morphology and activity of the organism, contributing to the growth were also explored. Compared
Externí odkaz:
https://doaj.org/article/deeb09b18cb84cee9774841f4de6c435
Autor:
Benjamin Kumah Mintah, Mokhtar Dabbour
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
Externí odkaz:
https://doaj.org/article/776a2101d3fc46388973f9a8b48f6e32
Autor:
Zhaoli Zhang, Wangbin Shi, Yang Wang, Xiangren Meng, Mokhtar Dabbour, Benjamin Kumah Mintah, Xingyu Chen, Xi Chen, Ronghai He, Haile Ma
Publikováno v:
Ultrasonics Sonochemistry, Vol 98, Iss , Pp 106489- (2023)
This study aimed to investigate the influences of mono-ultrasound assisted thawing on the thawing efficiency, product quality and conformational characteristics of frozen goose meat. The thawing time, thawing loss, muscle quality, and microstructure
Externí odkaz:
https://doaj.org/article/d517eade6fd84dd6ab7d4e627c215f9a
Autor:
Mohammad Fikry, Soottawat Benjakul, Saleh Al-Ghamdi, Ajay Mittal, Krisana Nilsuwan, Ronnel Fulleros, Mokhtar Dabbour
Publikováno v:
Foods, Vol 13, Iss 1, p 92 (2023)
Moisture adsorption and desorption isotherms of gelatin extracted from whitefish skin powder (FSGP) at different temperatures across a wide range of water activity were determined along with their thermodynamic properties. Nine mathematical models we
Externí odkaz:
https://doaj.org/article/393aa814d66b414daa33bcece4c58e47
Autor:
Jiahui Xiang, Mokhtar Dabbour, Xianli Gao, Benjamin Kumah Mintah, Yao Yang, Wenbin Ren, Ronghai He, Chunhua Dai, Haile Ma
Publikováno v:
Foods, Vol 11, Iss 21, p 3525 (2022)
The effect of low-intensity sonication treatment on cell growth, ε-polylysine (ε-PL) yield and its biological mechanism were investigated, using a 3-L-jar fermenter coupled with an in situ ultrasonic slot with a Streptomyces albulus strain SAR 14-1
Externí odkaz:
https://doaj.org/article/5aa29b617f8949c1b7945822b6300574
Autor:
Wei Huang, Haining Xu, Jiayin Pan, Chunhua Dai, Benjamin Kumah Mintah, Mokhtar Dabbour, Rong Zhou, Ronghai He, Haile Ma
Publikováno v:
Foods, Vol 11, Iss 20, p 3285 (2022)
Conventional fermentation of rapeseed meal has disadvantages such as sterilization requirement, high energy consumption and low efficiency, as well as poor action of single bacteria. To overcome these drawbacks, mixed-strain fermentation of unsterili
Externí odkaz:
https://doaj.org/article/e03811073f6d42469e606a9bf3688450
Autor:
Ronghai He, Wenbin Ren, Jiahui Xiang, Mokhtar Dabbour, Benjamin Kumah Mintah, Yihe Li, Haile Ma
Publikováno v:
Ultrasonics Sonochemistry, Vol 76, Iss , Pp 105624- (2021)
In this study, the effect of sonication on the fermentation process of a single-celled fungus was examined. During the experiment, Saccharomyces cerevisiae (S. cerevisiae) was used as the starting strain for ethanol fermentation (batch fermentation)
Externí odkaz:
https://doaj.org/article/5db564863caa42919d5cacc26d4179d6
Autor:
Jiayin Pan, Haining Xu, Yu Cheng, Benjamin Kumah Mintah, Mokhtar Dabbour, Fan Yang, Wen Chen, Zhaoli Zhang, Chunhua Dai, Ronghai He, Haile Ma
Publikováno v:
Foods, Vol 11, Iss 19, p 2931 (2022)
Due to the recent increase in the human population and the associated shortage of protein resources, it is necessary to find new, sustainable, and natural protein resources from invertebrates (such as insects) and underutilized plants. In most cases,
Externí odkaz:
https://doaj.org/article/740cfe4a58314e74a327c212ac701cd4
Autor:
Mohammad Fikry, Ibrahim Khalifa, Rokkaya Sami, Ebtihal Khojah, Khadiga Ahmed Ismail, Mokhtar Dabbour
Publikováno v:
Foods, Vol 10, Iss 11, p 2567 (2021)
Air-frying is an innovative technique for food frying that uses hot air circulation to prepare healthy products. The objectives of this study were to establish simplified models to reflect the efficacy of the air frying process at varying temperature
Externí odkaz:
https://doaj.org/article/0e0db4a63b95424688f8361e5e718011