Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Nabila E. Yousif"'
Autor:
Lubna Razaq, Fakhur Uddin, Shahzad Ali, Shah Muhammad Abbasi, Muhammad Sohail, Nabila E. Yousif, Hala M. Abo-Dief, Zeinhom M. El-Bahy
Publikováno v:
Antibiotics, Vol 12, Iss 10, p 1481 (2023)
Antibiotic resistance in uropathogens has increased substantially and severely affected treatment of urinary tract infections (UTIs). Lately, some new formulations, including meropenem/vaborbactam (MEV), ceftazidime/avibactam (CZA), and ceftolozane/t
Externí odkaz:
https://doaj.org/article/365046029f0d46cb95c30876b642beca
Publikováno v:
University of Khartoum Journal of Agricultural Sciences. 30:1
The study aimed to isolate oleaginous yeasts from different sources (rotten fruits, fruit juices, milk, fish and air) and to identify and to study the possibility of production of single cell oil (SCO) from wheat straw and sugarcane molasses media. T
Publikováno v:
University of Khartoum Journal of Agricultural Sciences. 30:21
The study aimed at extracting single cell oil (SCO) from some oleaginous yeasts living on wheat straw and sugarcane molasses media and to determine physicochemical properties of the produced oil for further assessment as edible oil. Thirty samples of
Autor:
Limya O. Mallasy, Nabila E. Yousif, Abdullahi H. El Tinay, Maha A. M. Ali, Abd Elmoneim O. Elkhalifa, Iman E. Mohiedeen
Publikováno v:
International Journal of Food Science & Technology. 45:2387-2393
Summary Pearl millet like other cereals shows qualitative and quantitative deficiency in protein. The main objective of this study was to obtain the food of high nutritive value with high protein content and biological value by supplementing pearl mi
Autor:
Nabila E. Yousif, Algadi Mz
Publikováno v:
Journal of Food Processing & Technology.
Cassia obtusifolia (family leguminous) is a wild African plant found in wastelands in the rainy season. Its leaves can be fermented (named kawal) and is used by people from the eastern part of Chad and the western part of Sudan as meat replacer or me
Publikováno v:
Food Chemistry. 92:285-292
Changes in pH, titrable acidity, protein, non-protein nitrogen, total soluble solids, protein fractions and in vitro protein digestibility were investigated during fermentation and/or after supplementation of sorghum flour with whey protein. The pH o
Publikováno v:
Nahrung/Food. 48:65-68
Four tropical fruits and three citrus fruits were analyzed for moisture, ash, antinutritional factors (phytate, oxalate, and polyphenols) contents, and total and available minerals. Moisture contents ranged from 6.0 to 83.17% for tropical fruits whil
Publikováno v:
Plant Foods for Human Nutrition. 58:1-8
Changes in pH, titratable acidity, total soluble solids and protein of rice during natural fermentation at 37 °C up to 36 h were monitored. The pH of the fermenting material decreased sharply with a concomitant increase in the titratable acidity. To
Publikováno v:
Food Chemistry. 77:193-196
Two pearl millet cultivars: Standard and Ugandi, obtained from El Obeid Research Station, were used in this study. Investigation showed that the Ugandi variety had significantly (P⩽0.05) higher polyphenols and phytic acid contents than the standard
Publikováno v:
Plant Foods for Human Nutrition. 56:175-182
Changes in pH, titratable acidity, total soluble solids and proteins ofDabar sorghum (Sorghum bicolor (Linn) Moench.) during naturalfermentation at 37 °C for up to 36 h were monitored. The pH ofthe fermenting material decreased sharply with a concom