Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Nadia M. Dabiza"'
Autor:
Mamdouh S. Al-Gamal, Gamal A. Ibrahim, Osama M. Sharaf, Ahmed A. Radwan, Nadia M. Dabiza, Ahmed M. Youssef, Mohamed F. El-ssayad
Publikováno v:
Heliyon, Vol 5, Iss 3, Pp e01362- (2019)
Dairy products, especially cheeses have a great nutritional value and a high consumption level around the world. Considering a widespread consumption of cheeses, there is a growing concern regarding safety and microbiological quality. The current stu
Externí odkaz:
https://doaj.org/article/0b81400cdadb450ab533d3d17c66fbda
Publikováno v:
Academic Journal of Chemistry. :12-19
Microbial spoilage of cheese represents a major concern from both health and economic views. The addition of food preservatives is considered the most applied strategy to ensure food quality and to control microbial contamination. It well established
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7eff070477383c98cb233459dd754246
https://doi.org/10.32861/ajc.61.12.19
https://doi.org/10.32861/ajc.61.12.19
Autor:
Ahmed A. Radwan, Osama M. Sharaf, Nadia M. Dabiza, Gamal A. Ibrahim, Mohamed F. El-ssayad, Ahmed M. Youssef, Mamdouh S. Al-Gamal
Publikováno v:
Heliyon
Heliyon, Vol 5, Iss 3, Pp e01362-(2019)
Heliyon, Vol 5, Iss 3, Pp e01362-(2019)
Dairy products, especially cheeses have a great nutritional value and a high consumption level around the world. Considering a widespread consumption of cheeses, there is a growing concern regarding safety and microbiological quality. The current stu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::11e331f8ce7ae036f21184b69a83ef61
http://europepmc.org/articles/PMC6429812
http://europepmc.org/articles/PMC6429812
Autor:
Fayza M. Assem, Mohamed H. Abd El-Salam, Nadia M. Dabiza, Mona A. M. Abd El-Gawad, Faten L. Seleet
Publikováno v:
International Journal of Dairy Technology. 69:217-224
Wheat germ (WG) was mixed with water (1:5), heated (85 °C/15 min), cooled and used to replace 0, 20, 30 and 40% (w/w) of standardised cow's milk (3% fat), supplemented with 2%(w/w) skim milk powder. Yoghurt-like fermented products were prepared from
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fc8fcc20cf8b266e00e942a50fbeeeed
https://doi.org/10.1111/1471-0307.12241
https://doi.org/10.1111/1471-0307.12241
Autor:
Osama M. Sharaf, Nadia M. Dabiza, Mamdouh S. Al-Gamal, Mohamed F. El-ssayad, Salem S. Salem, Gamal A. Ibrahim, Ahmed M. Youssef
Publikováno v:
Carbohydrate Polymers. 223:115094
This research attempted to inspect the contribution of lactic acid bacteria (LAB) with nanoparticle application in antimicrobial enhancement. Seven lactic acid cultures-free supernatants (CFSs) in both free and nanoparticles-loaded states were examin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c713da727b6bd415046f8997997ba72e
https://doi.org/10.1016/j.carbpol.2019.115094
https://doi.org/10.1016/j.carbpol.2019.115094