Zobrazeno 1 - 10 of 10 pro vyhledávání: '"Rasha M. A. Mousa"'
1
Simultaneous inhibition of acrylamide formation and fat oxidation in quinoa cakes using gum Arabic supplementation coupled with fat reduction
Autor: Rasha M. A. Mousa
Publikováno v: International Journal of Food Properties, Vol 24, Iss 1, Pp 749-763 (2021)
The current work aimed to study the effect of adding gum Arabic and varying fat (butter) contents on the physicochemical characteristics of gluten-free quinoa cakes and compared it to cakes made from 100% wheat flour and control quinoa flour. Gum Ara
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::50be588dedde7703a7d3a135a25868ee
https://doi.org/10.1080/10942912.2021.1924779
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2
Physicochemical, Microbial and Sensory Characteristics of Yoghurt Processed by Adding Various Formulations of Gum Arabic and Guar Gum
Autor: Ammar Al Farga, Azhari Siddeeg, A. S. Al Zubair, Rasha M. A. Mousa, S. A. Husam, Zakaria A. Salih
Publikováno v: Annual Research & Review in Biology. :33-44
Yoghurt is one of the most popular fermented dairy products widely consumed all over the world. The present study aimed to evaluate the physicochemical, microbial and sensory characteristics of yoghurt produced by added various levels of Gum Arabic a
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5331cfc3fee54e1a9ca88d6151653e87
https://doi.org/10.9734/arrb/2020/v35i1130297
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4
Simultaneous mitigation of 4(5)‐methylimidazole, acrylamide, and 5‐hydroxymethylfurfural in ammonia biscuits by supplementing with food hydrocolloids
Autor: Rasha M. A. Mousa
Publikováno v: Food Science & Nutrition, Vol 7, Iss 12, Pp 3912-3921 (2019)
Food Science & Nutrition, 7(12):3912-3921
Food Science & Nutrition
In the current work, methodological approach for the incorporation of food hydrocolloids gum Arabic (GA), pectin, and carboxymethylcellulose (CMC) in biscuit dough was firstly investigated to mitigate simultaneously the formation of 4(5)‐methylimid
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9733982f72ea4959dcab82ecb9762f66
https://doaj.org/article/f06f485c04164158bc62ab8a0fc7de3f
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6
Simultaneous inhibition of acrylamide and oil uptake in deep fat fried potato strips using gum Arabic-based coating incorporated with antioxidants extracted from spices
Autor: Rasha M. A. Mousa
Publikováno v: Food Hydrocolloids. 83:265-274
Modified hydrocolloid gum Arabic (GA) layers on potato strips have been easily prepared by incorporating individual, binary or ternary combinations of antioxidants extracted from widely used spices (black pepper, red chili, turmeric, coriander and cu
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a74853cae0add54e5e6282855f7bcc0f
https://doi.org/10.1016/j.foodhyd.2018.05.007
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7
Hydrocolloids of Date Pits Used as Edible Coating to Reduce Oil Uptake in Potato Strips During Deep-Fat Frying
Autor: Rasha M. A. Mousa
Publikováno v: Alexandria Journal of Food Science and Technology. 13:39-50
In the current study, a rapid and simple method including the use of aqueous solution containing hydrocolloids and phenolics extracted from date pits (HSDP) was used, for the first time, as a natural edible coating to reduce oil uptakein potato strip
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8627d658605cf2f2e73d831b17ce7635
https://doi.org/10.12816/0038469
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8
Nano-food Technology and Nutrition
Autor: Deia Abd El-Hady, Rasha M. A. Mousa
Publikováno v: Environmental Nanotechnology ISBN: 9783319760896
Applications of nano-technology to food have recently arisen, despite regulatory considerations, safety and environmental impact, and consumer acceptance. Indeed, nano-foods will have a new era in food technology and will have a huge impact on food s
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a619d35a9a01a3b5afb3188c17da53f7
https://doi.org/10.1007/978-3-319-76090-2_2
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9
Nutritional Assessment of Wheat Biscuits and Fortified Wheat Biscuits with Citrus Peels Powders
Autor: Hanan M. K. E. Youssef, Rasha M. A. Mousa
Publikováno v: Food and Public Health. 2:55-60
Citrus peels, the waste by-products of citrus juices factories are reckoned valuable healthful functional food. The present investigation performed to assess nutritional status of wheat and fortified biscuits with citrus peels powders. Study included
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d4878a1de07bc316400832d1d888ccfa
https://doi.org/10.5923/j.fph.20120201.11
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10
Influence of Functional Sweet White Lupin Biscuits on Lipid Profile and Food Efficiency of Induced Hyperlipidemia Rats
Autor: Rasha M. A. Mousa
Publikováno v: Journal of Food Research. 4:14
In recent years, functional foods have attracted much interest to prevent nutrition-related diseases such as hyperlipidemia and weight gain. In this regard, this study was designed to examine the effect of use sweet white lupin (SWL) oil and flour wi
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::fd63b701ee77bde4d9f81a27bec683ca
https://doi.org/10.5539/jfr.v4n3p14
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