Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Nadia A. Abd-El Aziz"'
Publikováno v:
Food and Nutrition Sciences. 12:889-898
The objective of this study is preparation of new nutritious products from quail meat compared to other products prepared from chicken meat as control and commercial products which bought from supermarket. The proximate composition, chemical, physica
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7ff8a82a98d0d6f4cfa7407ecf8a43a8
https://doi.org/10.4236/fns.2021.129066
https://doi.org/10.4236/fns.2021.129066
Publikováno v:
Food and Nutrition Sciences. 12:719-731
Utilize small size of bolti and sardine fish in preparing fish based weaning foods rich in protein, essential amino acids, fat high in omega 3 fatty acids, minerals and vitamins was investigated. The proximate composition, nutritional value, physical
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f29e5b996754a0a414ee884f794537f0
https://doi.org/10.4236/fns.2021.127054
https://doi.org/10.4236/fns.2021.127054
Autor:
Nadia A. Abd-El-Aziz
Publikováno v:
Food and Nutrition Sciences. 12:859-873
Our study investigated preservation Undulate venus (Paphia undulate) by canning via three treatments that are canned raw, canned smoked and canned cooked as a healthy product with high nutritional value. Results reported that edible meat of Paphia un
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::48f25ffe22b36a5175f1008de12b04cc
https://doi.org/10.4236/fns.2021.129064
https://doi.org/10.4236/fns.2021.129064
Publikováno v:
Food and Nutrition Sciences. 12:805-817
Our study investigated the effect of utilizing chicken wings and dehydrated shellfish to produce chicken nuggets rich in protein, minerals and vitamins. The proximate composition, nutritional value, physical and sensorial properties were evaluated. T
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::264a189674ccd1bde0c5f30220fdc1ca
https://doi.org/10.4236/fns.2021.128060
https://doi.org/10.4236/fns.2021.128060
Publikováno v:
Egyptian Journal of Food Science.
Meat products may be contaminated during the smoking process by carcinogenic polycyclic aromatic hydrocarbons (PAHs). Our study investigated the effect of smoking methods using sawdust wood and liquid smoke solution on the presence of PAHs in beef me
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::586a02bd6e5d6df539a091f9de440bc4
https://doi.org/10.21608/ejfs.2021.42042.1076
https://doi.org/10.21608/ejfs.2021.42042.1076
Autor:
Nadia A. Abd-El-Aziz, Y.G. Moharram
Publikováno v:
Annals of Agricultural Sciences. 61:35-40
This research was undertaken to assess the microbiological quality of 109 samples of the following 7 different products of the imported frozen shrimp in Egypt, block broken peeled, block whole raw, block headless whole, IQF peeled headless, block pee
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c387f542a17279961146ff52d9118367
https://doi.org/10.1016/j.aoas.2016.04.002
https://doi.org/10.1016/j.aoas.2016.04.002
Autor:
Nadia A. Abd-El-Aziz
Publikováno v:
Arab Universities Journal of Agricultural Sciences. 22:13-21
Effect of using different concentration of acetic acid (5, 7.5, 10 and 12.5%) on microbiological quality, pH, lipid oxidation and sensory properties of beef shawarma during storage at 4°C for 16 days were examined in this study. The results showed t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::59379a4fea56ad43c9134f7ca2224c09
https://doi.org/10.21608/ajs.2014.14318
https://doi.org/10.21608/ajs.2014.14318
Publikováno v:
Volume: 37, Issue: 5 259-266
Gıda
Gıda, Vol 37, Iss 5, Pp 259-266 (2015)
Gıda
Gıda, Vol 37, Iss 5, Pp 259-266 (2015)
Each step of preparing meat slices from frozen meat blocks was studied in detail using physicochemical and microbiological tests to identify and eliminate the CCPs which could lead to the hazard occurring. Results showed (a) no significance differenc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::d6c368ce220dd3a8697596a6de05520f
https://dergipark.org.tr/tr/pub/gida/issue/6937/92584
https://dergipark.org.tr/tr/pub/gida/issue/6937/92584
Publikováno v:
Alexandria Journal of Food Science & Technology; 2018, Vol. 15 Issue 2, p21-32, 12p