Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Reda A. Aamer"'
Publikováno v:
Annals of Agricultural Sciences, Vol 66, Iss 2, Pp 121-130 (2021)
Strawberry anthocyanins often undergo chemical degradation during storage, which leads to color fading and bioactivity loss. These changes are increased by ascorbic acid, which accelerates anthocyanin degradation. The present study investigated the e
Externí odkaz:
https://doaj.org/article/54ccb6f3a6174f4fad94b93851866e21
Publikováno v:
Annals of Agricultural Sciences, Vol 65, Iss 1, Pp 59-67 (2020)
The present study was aimed to extract and purify inulin from chicory roots and evaluate the physicochemical properties and functional groups of the purified inulin for comparison with those of standard chicory inulin. This study investigated the imp
Externí odkaz:
https://doaj.org/article/763d62a02fef402fba5e10f5e9a39842
Publikováno v:
Food and Nutrition Sciences. 14:70-89
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::99d9b8aadb9890cd6a3c78eae6c94e59
https://doi.org/10.4236/fns.2023.142006
https://doi.org/10.4236/fns.2023.142006
Publikováno v:
Food and Nutrition Sciences. 14:101-118
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ec47ee5cf73b1cf0ebd0a643fec98fde
https://doi.org/10.4236/fns.2023.142008
https://doi.org/10.4236/fns.2023.142008
Publikováno v:
Annals of Agricultural Sciences, Vol 66, Iss 2, Pp 121-130 (2021)
Strawberry anthocyanins often undergo chemical degradation during storage, which leads to color fading and bioactivity loss. These changes are increased by ascorbic acid, which accelerates anthocyanin degradation. The present study investigated the e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4e806164243251cbbcf1b2606f164654
https://doi.org/10.1016/j.aoas.2021.08.003
https://doi.org/10.1016/j.aoas.2021.08.003
Autor:
Reda A. Aamer
Publikováno v:
Egyptian Journal of Agricultural Research. 96:1493-1511
cape gooseberry (Physalis peruviana, L.) is considered to be a very promising horticultural crop known in Egypt as Harankash as well as gaining popularity in the specialty markets. Currently it is usually used for local consumption in Egypt as a snac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dd6d4f220e345eea95c099ce241306a6
https://doi.org/10.21608/ejar.2018.143327
https://doi.org/10.21608/ejar.2018.143327
Publikováno v:
Alexandria Journal of Food Science and Technology. 14:41-56
The objective of the present study was to utilize whey and permeate as the by-products of the cheese industry after mixing with kumquat puree and/or paste for producing functional beverages. Physical, chemical, physicochemical,microbiological and sen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b3e4514abc779d808ad9b22ca0ea5e18
https://doi.org/10.12816/0038404
https://doi.org/10.12816/0038404
Autor:
Reda A. Aamer
Publikováno v:
Alexandria Journal of Food Science and Technology. 12:29-40
Doum (Hyphaene thebaica) fruit, and doum-fruit flour (DFF) were studied in terms of physicohemical properties as well as technological processing to prepare biscuits, crackers and pudding containing DFF. Chemical composition showed that DFF possessed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e921e738002f36c1065f2eb9105b0cb1
https://doi.org/10.12816/0025396
https://doi.org/10.12816/0025396
Publikováno v:
Egyptian Journal of Agricultural Research. 93:1271-1292
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b8180b84bb719974d8991f75ed06e53a
https://doi.org/10.21608/ejar.2015.157067
https://doi.org/10.21608/ejar.2015.157067
Autor:
Reda A. Aamer
Publikováno v:
Annals of Agricultural Sciences. (1):25-33
Two methods of extraction were used to choose the best procedure for preparing aqueous extract of doum fruit. The first method was by soaking the crushed doum fruit in water at a ratio of 1:5 (w/v) at ambient temperature (22 ± 2 °C) for 4, 8 and 12
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::def6f25b04928fa8b339395d7a896b85