Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Mona I. Massoud"'
Publikováno v:
International Journal of Biological Macromolecules. 189:232-241
Exopolysaccharides (EPSs) synthesized by lactic acid bacteria (LAB), have recently received much interest because of their various functional features in several industries. Food wastes (FWs) have become a major source of worry, as they can cause ser
Publikováno v:
Alexandria Science Exchange Journal. 42:351-363
Foods supplemented with functional fiber are an effective means for prevention of diseases like obesity, cardiovascular diseases, and diabetes mellitus. The objective of this study was to estimate the dietary fiber content in artichoke stems by-produ
Publikováno v:
Egyptian Journal of Food Science.
There is a great interest toward natural functional nutraceuticals that possess therapeutic properties in preparing healthy food products. Spirulina platensis, Turbinaria decurrens and Cystoseira Fucales were evaluated for their chemical composition,
Publikováno v:
Alexandria Science Exchange Journal. 39:250-255
Physico-chemical , microbiological characteristics and sensory evaluation were performed to investigate the effect of replacing sugar with stevioside as well as the addition of texturizing inulin as a functional ingredient on the quality of the low c
Autor:
Ebtehag A.E. Sakr, Mona I. Massoud
Publikováno v:
LWT. 144:111260
Stevia sweeteners-sugar are low-caloric prebiotic components that fermented by beneficial bacteria and enhance the host health. This study aimed to characterize, select the prebiotic for the chosen probiotics to create synbiotic preparation, and inve
Publikováno v:
Journal of Food and Dairy Sciences. 8:127-136
Replacing sucrose with safe natural intense sweeteners has importance in health concerns as a way to produce healthy foods with low caloric value. The present study has been carried out to utilize glycyrrhizin and licorice extract (LE) from Glycyrrhi
Publikováno v:
Alexandria Journal of Food Science and Technology. 13:51-62
Recycling of lignocellulosic agro-industrial residues waste is the key of the environmental sustainability. So, the goal of the present study was to utilize artichoke (Cynara cardunculus L.) bracts as a potential source of bio-active compounds or as
Publikováno v:
Annals of Agricultural Sciences. 61(1):155-163
Recently, non nutritive sweeteners that can substitute for sucrose (high in calorie) cause increased the prevalence of overweight children and adults. Non-caloric or low caloric sweeteners as tools for making healthful food choices have been introduc
Publikováno v:
Food Chemistry. 173:979-985
New stevia amino acid sweeteners, stevia glycine ethyl ester (ST-GL) and stevia l-alanine methyl ester (ST-GL), were synthesised and characterised by IR, NMR ((1)H NMR and (13)C NMR) and elemental analysis. The purity of the new sweeteners was determ
Publikováno v:
Journal of food science and technology. 54(1)
Steviolbioside (Sb) was synthesized from stevioside and characterized by infrared, nuclear magnetic resonance (1H NMR and 13C NMR) spectroscopy. The purity melting point, solubility, acute toxicity, heat stability and sensory properties of Sb were ev