Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Ossama Dimassi"'
Publikováno v:
International Journal of Environment, Agriculture and Biotechnology. 8:057-062
Yield, physicochemical and colorimetric characteristics of bresaola from Lebanese Baladi-goat and Awassi-sheep compared to that from beef is studied. For this purpose, defatted lean meat cuts from Beef, Baladi-goat and Awassi-sheep were collected, we
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::573239b7f79c5708f2ea9e1d9ed4a011
https://doi.org/10.22161/ijeab.82.6
https://doi.org/10.22161/ijeab.82.6
Publikováno v:
International Journal of Advanced Engineering, Management and Science. 8:24-30
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::25122640167a8dfaf01f38eaea4c4bbc
https://doi.org/10.22161/ijaems.83.4
https://doi.org/10.22161/ijaems.83.4
Publikováno v:
International Journal of English Literature and Social Sciences. 6:214-221
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5e2a7c2096a969e84b3ecd34f9500882
https://doi.org/10.22161/ijels.64.33
https://doi.org/10.22161/ijels.64.33
Publikováno v:
International Journal of Environment, Agriculture and Biotechnology. 5:475-482
The aim of this study is to assess the juice production potential of a highly perishable fruit, namely loquat and the effect of basic thermal and chemical treatment on the sensory attributes and phenolic content. The scarcity of loquat-based products
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4e6f5aae29385d4651e4f57cd131a76d
https://doi.org/10.22161/ijeab.52.22
https://doi.org/10.22161/ijeab.52.22
Publikováno v:
International Journal of Advanced Engineering, Management and Science. 6:117-123
The aim of this study is to observe and assess the performance of Psychrotrophic Gram-negative bacteria, namely Pseudomonas fluorescens, which pose a significant spoilage problem in food, under different temperature, water activity (aw) and pH condit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::73c962d542a411bcc328c79b41b11eba
https://doi.org/10.22161/ijaems.63.3
https://doi.org/10.22161/ijaems.63.3
Publikováno v:
International Journal of Environment, Agriculture and Biotechnology. 4:1738-1744
The aim of this study is to have a new apple-based product with relatively long shelf life. Sans Pareille, Malus domestica, ‘mouwachah’ was harvested prematurely and sour-apple-concentrate was produced following a traditional Lebanese recipe used
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::53fd506ab2128247a3dc125c39b39d45
https://doi.org/10.22161/ijeab.46.18
https://doi.org/10.22161/ijeab.46.18
Publikováno v:
International Journal of Environment, Agriculture and Biotechnology. 4:1414-1419
Local varieties of fig fruits (genus Ficus) are classified by their morphological characteristics mainly color of outer layer versus color inside. This has resulted in three categories, namely green outer layer with both white and red color inside an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::230277bc945bac5017711757e811f1cd
https://doi.org/10.22161/ijeab.45.20
https://doi.org/10.22161/ijeab.45.20
Publikováno v:
International Journal of Environment, Agriculture and Biotechnology. 4:934-938
Laban immo (LI) is a traditional dish which mainly contains onions, meat, starch and yogurt. Based on a registered LI recipe four powdered products with Low Fat (LF) cow- , medium fat (MF) cow-, full fat (FF) cow- and FF goat- yogurt were produced an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2d6bc845551446d0ab808b1f89f8dc79
https://doi.org/10.22161/ijeab.447
https://doi.org/10.22161/ijeab.447
Publikováno v:
International journal of Horticulture, Agriculture and Food science. 3:216-223
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4944769f452f9fcaedd73caacafdd4dc
https://doi.org/10.22161/ijhaf.3.4.10
https://doi.org/10.22161/ijhaf.3.4.10
Publikováno v:
International Journal of Environment, Agriculture and Biotechnology. 4:829-834
Several commercial products have been produced from carob pods ranging from food additives to ready-to-eat foods. Examples include carob gums as food thickening agents and carob molasses as traditional sweeteners in the Middle East. During processing
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d77369df67659bf54af6e169722a06ba
https://doi.org/10.22161/ijeab/4.3.33
https://doi.org/10.22161/ijeab/4.3.33