Výsledky vyhledávání - "Nourhan A. Rabie"

Akademický článek

The Preservative Action of Protein Hydrolysates from Legume Seed Waste on Fresh Meat Steak at 4 °C: Limiting Unwanted Microbial and Chemical Fluctuations

Autor: Eman T. Abou Sayed-Ahmed, Karima Bel Hadj Salah, Rasha M. El-Mekkawy, Nourhan A. Rabie, Mada F. Ashkan, Soha A. Alamoudi, Mohammed H. Alruhaili, Soad K. Al Jaouni, Mohammed S. Almuhayawi, Samy Selim, Ahmed M. Saad, Mohammad Namir

Publikováno v: Polymers, Vol 14, Iss 15, p 3188 (2022)

Valorizing agricultural wastes to preserve food or to produce functional food is a general trend regarding the global food shortage. Therefore, natural preservatives were developed from the seed waste of the cluster bean and the common bean to extend

Externí odkaz: https://doaj.org/article/161b3089b36b47e9b7bef8bf0f8a81dc

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Akademický článek

Biochemical and Functional Characterization of Kidney Bean Protein Alcalase-Hydrolysates and Their Preservative Action on Stored Chicken Meat

Autor: Ahmed M. Saad, Mahmoud Z. Sitohy, Alshaymaa I. Ahmed, Nourhan A. Rabie, Shimaa A. Amin, Salama M. Aboelenin, Mohamed M. Soliman, Mohamed T. El-Saadony

Publikováno v: Molecules, Vol 26, Iss 15, p 4690 (2021)

A new preservation approach is presented in this article to prolong the lifetime of raw chicken meat and enhance its quality at 4 °C via coating with highly soluble kidney bean protein hydrolysate. The hydrolysates of the black, red, and white kidne

Externí odkaz: https://doaj.org/article/a3e7eed7fde2463388cd582d24cb2735

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Biochemical and Functional Characterization of Kidney Bean Protein Alcalase-Hydrolysates and Their Preservative Action on Stored Chicken Meat

Autor: Mohamed Mohamed Soliman, Mahmoud Sitohy, Salama Mostafa Aboelenin, Shimaa A. Amin, Ahmed M. Saad, Mohamed T. El-Saadony, Alshaymaa I. Ahmed, Nourhan A. Rabie

Publikováno v: Molecules, Vol 26, Iss 4690, p 4690 (2021)
Molecules
Volume 26
Issue 15

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1843e57832b53700b3fc57c3bba4241b
https://www.mdpi.com/1420-3049/26/15/4690

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Acceleration of mackerel fish sauce fermentation via bromelain addition

Autor: Mohamed A. Rabie, Nourhan A. Rabie, Mohammad Namir, Mohamed Fawzy Ramadan Hassanien

Publikováno v: Nutrition & Food Science. 49:47-61

PurposeThe purpose of this study was to accelerate the fermentation process of minced mackerel fish (Scomber scombrusL.) mixed thoroughly with 20 per cent salt (w/w) and hydrolyzed by 0.2 and 0.4 per cent bromelain at 37°C.Design/methodology/approac

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ff7bbacf4738a4937eef42b3981cc4a7
https://doi.org/10.1108/nfs-03-2018-0089

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Optimizing the Addition of Functional Plant Extracts and Baking Conditions To Develop Acrylamide-Free Pita Bread

Autor: Nourhan A. Rabie, Mohammad Namir, Mohamed Fawzy Ramadan, Mohamed A. Rabie

Publikováno v: Journal of Food Protection. 81:1696-1706

The effects of using freeze-dried extracts (FDEs) of spearmint ( Mentha spicata), fennel ( Foeniculum vulgare), and turmeric ( Curcuma longa) as well as adjusting the baking temperature and time on acrylamide formation in pita bread were investigated

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9372954ca87a5dbcdc1124fbccfd37b5
https://doi.org/10.4315/0362-028x.jfp-18-150

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