Zobrazeno 1 - 10
of 30
pro vyhledávání: '"Morsi El-Soda"'
Publikováno v:
Food and Nutrition Sciences. 13:404-423
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5b92bbfa57751002f6324b936530f13a
https://doi.org/10.4236/fns.2022.134030
https://doi.org/10.4236/fns.2022.134030
Autor:
Morsi El Soda
Publikováno v:
Advances in Microbiology. :986-995
Low fat cheeses often suffer from undesirable texture and flavor. The objective of this study is to improve the yield, texture, flavor and quality of low fat Cheddar cheese during ripening using exopolysaccharide-producing lactobacilli and ripening c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fafe9e676210ed307676d1bd690bd885
https://doi.org/10.4236/aim.2014.414110
https://doi.org/10.4236/aim.2014.414110
Publikováno v:
Food and Nutrition Sciences. :79-86
The objective of this study was to evaluate characteristics of processed cheese made from salt Ras cheese whey and young Cheddar containing exopolysaccharide producing cultures (EPS) as compared with those in cheese made from EPS-negative cheeses. Pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fed562591e9d7fdcd996491ae5c3ffc9
https://doi.org/10.4236/fns.2013.49a2011
https://doi.org/10.4236/fns.2013.49a2011
Publikováno v:
International Journal of Food Microbiology. 128:417-423
Samples of raw milk and traditional dairy products were collected from different rural areas in the Delta region. 170 isolates from these products were identified using repetitive genomic element-PCR (Rep-PCR) fingerprinting. The identified isolates
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1f53c37171dc5b441b65ff113ff67dac
https://doi.org/10.1016/j.ijfoodmicro.2008.09.022
https://doi.org/10.1016/j.ijfoodmicro.2008.09.022
Autor:
Sieladie Djomne Victor, Zambou Ngoufack François, Morsi El Soda, Fonteh Anyangwe Florence, Moundipa Fewou Paul, Tchouanguep Mbiapo Felicite
Publikováno v:
Research Journal of Microbiology. 3:447-456
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::75acfb9bfd25a2df0128dd923e03f170
https://doi.org/10.3923/jm.2008.447.456
https://doi.org/10.3923/jm.2008.447.456
Publikováno v:
Food Chemistry. 104:1192-1199
Eighteen cultures of starter lactic acid bacteria with or without added adjunct cultures, isolated from Egyptian dairy products, were evaluated in experimental Ras cheese for flavour development. Chemical composition of experimental cheeses was withi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::90775b112cdc2fc1e9a47599c456fdcb
https://doi.org/10.1016/j.foodchem.2007.01.043
https://doi.org/10.1016/j.foodchem.2007.01.043
Autor:
Nour El Hoda, Moundipa Fewou Paul, Morsi El Soda, Zambou Ngoufack François, Fonteh Anyangwe Florence, Tchouanguep Mbiapo Felicite
Publikováno v:
Biotechnology(Faisalabad). 6:14-21
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3b51b9f3240bb7bf21f6a8504a559a52
https://doi.org/10.3923/biotech.2007.14.21
https://doi.org/10.3923/biotech.2007.14.21
Publikováno v:
Food Chemistry. 86:553-561
Thirteen samples of commercial Ras cheese made from raw milk at different ripening-times were collected to evaluate the sensory properties and to identify the typical flavour compounds. Cheeses were assessed by sensory evaluation and the rheological
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::705d89eb5e654a5dca3f2987be2137ae
https://doi.org/10.1016/j.foodchem.2003.10.002
https://doi.org/10.1016/j.foodchem.2003.10.002
Observation of bacterial exopolysaccharide in dairy products using cryo-scanning electron microscopy
Publikováno v:
International Dairy Journal. 13:755-762
Cryo-scanning electron microscopy was used to visualize the microstructure of two types of cheese (Karish and Feta) and milk fermented with different ropy and non-ropy strains of lactic acid bacteria. Specimen frozen in liquid nitrogen slush were tra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1090105c2b8c05b729592f53d6e66a72
https://doi.org/10.1016/s0958-6946(03)00101-8
https://doi.org/10.1016/s0958-6946(03)00101-8