Zobrazeno 1 - 10 of 11 pro vyhledávání: '"N S, Abd Rabou"'
1
Waste Reduction by Improved Quality Control And Hadzad Analysis And Critical Control Point (HACCP) Implementation: A Case Study From Edfina Company For Presrved Foods, Alexandria, Egypt
Autor: Youssef Bahr Youssef, Adel M. M. Kholif, Osama A. Ibrahim, N. S. Abd-Rabou, Mahmoud El-Hofi, El-Sayed El-Tanboly
Publikováno v: Malaysian Journal of Halal Research. 4:23-30
Under the Under the project Support for Environmental Assessment and Management (SEAM), This project is being implemented by Reduction of Milk Losses at Miser Company for Dairy and Food, Mansoura, Egypt. It was implemented under the National Industri
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::06185a2fcc080c671df4468ab66b464e
https://doi.org/10.2478/mjhr-2021-0006
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2
Characterization of Soft Cheese Supplemented with Rice Bran Oil
Autor: W. I. A. Nasr, N. M. Shahein, M. A. Hassan, N. S. Abd-Rabou
Publikováno v: Journal of Food and Dairy Sciences. 11:337-341
UF soft cheese was prepared from ultra-filtrated milk (11% fat) as a control.Rice bran oil (RBO) replaced milk fat at level 25,50,75 and 100%,the resultant cheese was stored for 4 weeks. The resultant cheese samples were stored at 5 ± 1 ° C for 4 w
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::53def0007fd10d972a879c21c862fd78
https://doi.org/10.21608/jfds.2020.160392
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3
Effect of Rosemary Transglutaminase on Yoghurt Fortified with Whey Protein Isolate
Autor: Paweł Glibowski, Osama A. Ibrahim, Mahmoud El-Hofi, El-Sayed El-Tanboly, Maher Nour, N. S. Abd-Rabou
Publikováno v: Polish Journal of Food and Nutrition Sciences, Vol 67, Iss 4, Pp 265-274 (2017)
Rosemary (Rosmarinus officinalis L.) transglutaminase (RTGase) was used to cross-link whey protein isolate (WPI) and its ability to induce gelation was investigated. The rheological and textural properties of WPI were improved with RTGase treatment.
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e94a2329674b2243307fd2cfba938a77
http://www.degruyter.com/view/j/pjfns.2017.67.issue-4/pjfns-2016-0020/pjfns-2016-0020.xml?format=INT
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6
Production of Healthy Functional Soft White Cheese Using
Autor: Fatma, A M Hassan, K E, Ali, Mona, A M Abd, El-Gawad, N S, Abd Rabou, Hoda S, El-Sayed, Aboelfetoh, M Abdalla
Publikováno v: Pakistan journal of biological sciences : PJBS. 21(8)
Moringa oleifera oil is composed of highly unsaturated fatty acids containing 80.4% polyunsaturated, mainly oleic acids 67.9% and had a low acid value and low free fatty acids composition, so it is acceptable for edible application. The objective of
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::5db0fb4dfd7e507dfacb37761e6208f3
https://pubmed.ncbi.nlm.nih.gov/30418001
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10
Evaluation of milk drinks fermented by probiotic bacteria and fortified with zinc salts
Autor: Wagih Ibrahim El-Kholy, Faten L. Seleet, N. S. Abd-Rabou
Publikováno v: Scopus-Elsevier
Fermented milk drinks were made with buffalo's milk produced by three probiotic bacteria Lactobacillus aciclophilus L-a-5, Bifidobacterium bifidum and Lactococcus lactis ss lactis biovar diacetilactis M D 099(1:1:1). Four treatments fortified with 10
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e8f2e3b428a622defa6f55a59ff1d10c
http://www.scopus.com/inward/record.url?eid=2-s2.0-79954521043&partnerID=MN8TOARS
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