Zobrazeno 1 - 10 of 12 pro vyhledávání: '"Nanis H. Gomah"'
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Akademický článek
Compositional characteristics of dairy products and their potential nondairy applications after shelf-life
Autor: Nermeen N. Nasralla, Nanis H. Gomah, Morsy M. Aly, Jelan A. Abdel-Aleem, Ahmed R.A. Hammam, Dina M. Osman, Yaser M.A. El-Derwy
Publikováno v: Current Research in Food Science, Vol 5, Iss , Pp 150-156 (2022)
Many dairy products are discarded and useless after end of shelf-life, which causes economic and environmental challenges. The objective of this study was to study the compositional characteristics of some dairy products before and after shelf-life,
Externí odkaz: https://doaj.org/article/ae6339868b8f41fabed66b2bf1f876db
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2
Making Domiati Cheese from Mixtures of Cow’s Milk and Milk Powder
Autor: Asmaa H. M. Moneeb, Yaser M. A. El-Derwy, A. A. Tammam, Halima F. Abbas, Nanis H. Gomah
Publikováno v: Journal of Food and Dairy Sciences. 11:83-89
Domiati cheese was made by mixing cow's full cream milk with five levels of milk powder. Fresh cow's Domiati cheese with no additive was taken as control. Other treatments: T1, T2, T3, and T4, were made with added 10, 20, 30 and 40%, respectively, of
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4bec268f6b3ac7b3e9e0d1b1991495cf
https://doi.org/10.21608/jfds.2020.87014
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3
Compositional characteristics of dairy products and their potential nondairy applications after shelf-life
Autor: Nermeen N. Nasralla, Nanis H. Gomah, Morsy M. Aly, Jelan A. Abdel-Aleem, Ahmed R.A. Hammam, Dina M. Osman, Yaser M.A. El-Derwy
Publikováno v: Current Research in Food Science
Many dairy products are discarded and useless after end of shelf-life, which causes economic and environmental challenges. The objective of this study was to study the compositional characteristics of some dairy products before and after shelf-life,
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d8b5c65953a0c1599ef7d66c0c919357
https://pubmed.ncbi.nlm.nih.gov/35059646
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4
The Combined Effect of Fortification of Media with Peptone and Control of Acidity on the Growth of Lactic Acid Bacteria
Autor: Nanis H. Gomah, Dina M. Osman, Dalia G. Kamel, A. I. Hassan
Publikováno v: Journal of Food and Dairy Sciences. 9:121-126
The present work was carried out to investigate the combined effect of fortification of media with 1% peptone under control of culture acidity on the growth rate of Lactococcus lactis subsplactis , Lactococcus lactis subsp cremoris and Lactobacillus
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ce51d4bef8de6037a0ef16474f26ad36
https://doi.org/10.21608/jfds.2018.35427
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6
Production of Natural Pigments from Monascus ruber by Solid State Fermentation of Broken Rice and its Application as Colorants of Some Dairy Products
Autor: H. E. F. Abdel-Raheam, T. H. Mohamed, Nanis H. Gomah
Publikováno v: Journal of Food and Dairy Sciences. 8:37-43
The present study was aimed to maximize the production of natural pigments from Monascus ruber Went AUMC 5705 by solid state fermentation of broken rice to be a safe and healthy substitute of the harmful chemical dyes in the coloring of some flavored
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::21976935412debd8f149a881c82c7b79
https://doi.org/10.21608/jfds.2017.37112
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7
Stability and Components Identification of Monascus ruber´s pigments
Autor: H. E. F. Abdel-Raheam, Nanis H. Gomah
Publikováno v: Journal of Food and Dairy Sciences. 8:31-36
The aim of this study is to evaluate the stability of red, orange and yellow pigments produced from Monascus ruber Went AUMC5705 under the conditions of both solid state fermentation (SSF) and liquid state fermentation (LSF). Pigments extract of both
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c75299f1593624a912b76235315778cd
https://doi.org/10.21608/jfds.2017.37109
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8
Evaluation of natural fertilizer extracted from expired dairy products as a soil amendment
Autor: Dina M. Osman, Nanis H. Gomah, Mamdouh A. Eissa, Nermeen N. Nasralla, Yaser M. A. El-Derwy
Publikováno v: Journal of soil science and plant nutrition v.18 n.3 2018
SciELO Chile
CONICYT Chile
instacron:CONICYT
Journal of soil science and plant nutrition, Volume: 18, Issue: 3, Pages: 694-704, Published: SEP 2018
Dairy products contain high level of minerals and organic materials. The disposal of these materials is a source of environmental pollution and recourses loss. Recycling of expired dairy products is the ideal practical solution for an integrated ecos
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::708858b39cbc7928955389c06dc6680d
https://doi.org/10.4067/s0718-95162018005002002
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9
Utilization of Cheese Whey for Bio-ethanol Production
Autor: Maysa M. A. Ali, Nanis H. Gomah, Abdel-Naser A. Zohri
Publikováno v: Universal Journal of Microbiology Research. 2:57-73
This study was aimed to investigate the feasibility of bio- ethanol production by batch fermentation of kareish cheese whey. Two forms of whey; untreated (crude) whey containing 5% lactose and treated whey (deproteinized and concentrated to 14% lacto
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::93c82234183be95b19b20f0c16dbb779
https://doi.org/10.13189/ujmr.2014.020401
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