Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Mona A M Abd El‐Gawad"'
Publikováno v:
Foods and Raw Materials, Vol 12, Iss 2, Pp 319-333 (2024)
The consumption of fat raises the risk of coronary heart disease and a number of chronic diseases such as obesity. However, removing fat or reducing its level in the final product may give it undesirable properties since fat plays an important role i
Externí odkaz:
https://doaj.org/article/6030c12dbf6d404483a86196253025df
Autor:
Rasha S. Mohamed, Doha A. Mohamed, Ibrahim M. Hamed, Mona A. M. Abd El-Gawad, Hoda S. El-Sayed, Sherein S. Abdelgayed
Publikováno v:
Acta Scientiarum Polonorum Technologia Alimentaria. 20:429-448
BACKGROUND Type-2 diabetes is the most prevalent metabolic disease, which calls for researchers to find many natural products that are effective in fighting diabetes and its complications. METHODS Stirred yoghurt samples were prepared, enriched with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ecd6ac95193916a732a4560ef29903c3
https://doi.org/10.17306/j.afs.2021.0953
https://doi.org/10.17306/j.afs.2021.0953
Autor:
Doha A, Mohamed, Hoda S, El-Sayed, Mona A M Abd, El-Gawad, Sherein S, Abdelgayed, Ibrahim M, Hamed, Rasha S, Mohamed
Publikováno v:
Acta scientiarum polonorum. Technologia alimentaria. 20(4)
Type-2 diabetes is the most prevalent metabolic disease, which calls for researchers to find many natural products that are effective in fighting diabetes and its complications.Stirred yoghurt samples were prepared, enriched with probiotics, and fort
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::aba8da361a5a0ba1ae1d3ff73de674c3
https://pubmed.ncbi.nlm.nih.gov/34724367
https://pubmed.ncbi.nlm.nih.gov/34724367
Publikováno v:
Acta Scientiarum Polonorum Technologia Alimentaria. 17:37-49
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fda435d7acdd4a256ef475f44bed437f
https://doi.org/10.17306/j.afs.2018.0541
https://doi.org/10.17306/j.afs.2018.0541
Publikováno v:
Acta Scientiarum Polonorum Technologia Alimentaria. 17:37-49
Background Calcium is an essential element for the growth, activity, and maintenance of the human body. Eggshells are a waste product which has received growing interest as a cheap and effective source of dietary calcium. Yogurt is a food which can b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::21aab5eba6f35ba0070993b40ed7cad2
https://doi.org/10.17306/j.afs.0541
https://doi.org/10.17306/j.afs.0541
Publikováno v:
International Journal of Dairy Technology. 71:236-242
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d92c926bc5d48b9b2dd28d6f927c8d4e
https://doi.org/10.1111/1471-0307.12400
https://doi.org/10.1111/1471-0307.12400
Publikováno v:
International Journal of Dairy Science. 11:69-74
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bc7c52cb87e9228fc482b282e8d76f62
https://doi.org/10.3923/ijds.2016.69.74
https://doi.org/10.3923/ijds.2016.69.74
Autor:
Fayza M. Assem, Mohamed H. Abd El-Salam, Nadia M. Dabiza, Mona A. M. Abd El-Gawad, Faten L. Seleet
Publikováno v:
International Journal of Dairy Technology. 69:217-224
Wheat germ (WG) was mixed with water (1:5), heated (85 °C/15 min), cooled and used to replace 0, 20, 30 and 40% (w/w) of standardised cow's milk (3% fat), supplemented with 2%(w/w) skim milk powder. Yoghurt-like fermented products were prepared from
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fc8fcc20cf8b266e00e942a50fbeeeed
https://doi.org/10.1111/1471-0307.12241
https://doi.org/10.1111/1471-0307.12241
Publikováno v:
International Journal of Academic Research. 4:169-181
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eb3a6442fa6b31b619cd95a1ca63e69c
https://doi.org/10.7813/2075-4124.2012/4-5/a.20
https://doi.org/10.7813/2075-4124.2012/4-5/a.20
Effect of homogenization on the properties and microstructure of Mozzarella cheese from buffalo milk
Publikováno v:
Acta scientiarum polonorum. Technologia alimentaria. 11(2)
The name pasta filata refers to a unique plasticizing and texturing treatments of the fresh curd in hot water that imparts to the finished cheese its characteristic fibrous structure and melting properties. Mozzarella cheese made from standardized ho
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::0444fade4a76ebc0c5b557809eaa8507
https://pubmed.ncbi.nlm.nih.gov/22493155
https://pubmed.ncbi.nlm.nih.gov/22493155