Zobrazeno 1 - 10
of 37
pro vyhledávání: '"Safinaz El-Shibiny"'
Publikováno v:
Journal of the Science of Food and Agriculture. 100:1852-1859
Glycation of casein and caseinates with polysaccharides via Maillard reaction is a simple and environmentally safe way to prepare new food ingredients of improved functional properties. Sodium caseinate has been used mainly to prepare conjugates with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::48f78f2de4de6c55fa46cc783a930991
https://doi.org/10.1002/jsfa.10187
https://doi.org/10.1002/jsfa.10187
Publikováno v:
Food Reviews International. 37:276-295
Cow milk proteins are among the major food allergens. Reducing their antigenicity through enzymatic hydrolysis and microbial fermentation has received much attention. Both treatments are based on p...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2b208db5978f7c6f7ca8fa8d3a8e4616
https://doi.org/10.1080/87559129.2019.1701010
https://doi.org/10.1080/87559129.2019.1701010
Publikováno v:
Volume: 16, Issue: 1 67-77
Akademik Gıda
Akademik Gıda
Hypertension (HTN) is a major risk factor for the development of cardiovasculardiseases. Therefore, there is a need to lower blood pressure (BP) to reduce therisk of these degenerative diseases. Fermented milks contain several potentialfactors that c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::408fa44960490f0c4e0280dab76f819f
https://doi.org/10.24323/akademik-gida.417892
https://doi.org/10.24323/akademik-gida.417892
Publikováno v:
Dairy Science & Technology. 95:393-412
The potential health and nutritional benefits of probiotics have boosted the demand for functional probiotic foods. The efficacy of probiotics depends on providing a specific number of viable cells on their consumption. Microencapsulation (ME) has be
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4fa77bbf7e8dcfb9d9eb7c8ff74d670a
https://doi.org/10.1007/s13594-015-0223-8
https://doi.org/10.1007/s13594-015-0223-8
Publikováno v:
International journal of biological macromolecules. 112
Whey proteins are globular proteins that have received much attention due to their high nutritional value and characteristic functional properties. In addition to being part of the protein system in milk, they constitute the main proteins in whey and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8c3ec579b2474df1f2f35e334180da85
https://pubmed.ncbi.nlm.nih.gov/29366894
https://pubmed.ncbi.nlm.nih.gov/29366894
Autor:
Cristóbal N. Aguilar, Pedro Aguilar-Zárate, Alma Alarcon-Rojo, Pedro Aqueveque, Juan A. Ascacio-Valdés, Amra Bratovcic, Romilson Brito, Ramiro A. Carciochi, Chung-Hung Chan, Karina Cruz, Rui M.S. Cruz, Leandro G. D’Alessandro, Krasimir Dimitrov, Mohamed H. Abd El-Salam, Mayyada El-Sayed, Safinaz El-Shibiny, Hanaa Essa, Daisy Fleita, Nor D. Hassan, Amit K. Keshari, Siddhartha Maity, Siti N.H. Mamat, Diana B. Muñiz-Márquez, Ida I. Muhamad, Norazlina M. Nawi, Gek Cheng Ngoh, Zoe Nikolaidou, Susana M. Nolasco, Margarita Ocampo, Amra Odobasic, Larysa Paniwnyk, Rudi Radrigán, Amit Rai, Vinit Raj, Priyanka Rao, Wahida A. Rashid, Virendra Rathod, Carlos Reyes-Luna, Dalia Rifaat, Raúl Rodríguez, María M. Rodriguez, José C. Rodriguez-Figueroa, Sudipta Saha, Indira Sestan, Vassilia J. Sinanoglou, Ashok K. Singh, Petros Smirniotis, Nuraimi A. Tan, Mihai Toma, Thalia Tsiaka, Siddharth Vats, Peggy Vauchel, Margarida C. Vieira, Elżbieta Włodarczyk, Jorge E. Wong-Paz, Rozita Yusoff, Paweł K. Zarzycki, Panagiotis Zoumpoulakis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ad7475050e819345a37b81c15e2db9c4
https://doi.org/10.1016/b978-0-12-811521-3.00019-3
https://doi.org/10.1016/b978-0-12-811521-3.00019-3
Whey has long been regarded as a waste byproduct. The advent of advanced processing technologies particularly membrane filtration, has boosted whey utilization. Now whey protein products become one of the top food functional ingredients. Improvements
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1fe98e3a81f127bea286eabcf0f1aa33
https://doi.org/10.1016/b978-0-12-811521-3.00012-0
https://doi.org/10.1016/b978-0-12-811521-3.00012-0
Publikováno v:
Journal of Food Composition and Analysis. 33:117-126
The conjugated linoleic acids (CLA) and vaccenic (C18:1 trans-11; C18:1 t-11) acid contents of cheeses have been reported in many publications. Data on both constituents were collected from 58 references and statistically analyzed. The CLA content of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::62cd06f9169a97150310b1a3fb3f4f41
https://doi.org/10.1016/j.jfca.2012.08.004
https://doi.org/10.1016/j.jfca.2012.08.004
Autor:
Safinaz El-Shibiny, M. H. Abd El-Salam
Publikováno v:
Food Reviews International. 29:1-23
Bioactive peptides derived from milk proteins are of great scientific and applied interests due to their diversity and potential health benefits. Peptides of mineral-binding, opioid, angiotensin I-converting enzyme (ACE)-inhibitory, immunomodulatory,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6ba168348af9df73e6e27cf8bb62c4cf
https://doi.org/10.1080/87559129.2012.692137
https://doi.org/10.1080/87559129.2012.692137
Autor:
M. Angela A. Meireles, Mohamed H. Abd El-Salam, Sulaiman O. Aljaloud, Maria S. Anokhina, Anna S. Antipova, Mohd. Aqil, Bojana Balanč, Santanu Basu, Larisa E. Belyakova, Bharat Bhanvase, Bhaswati Bhattacharya, Vladimir I. Binyukov, Natalia G. Bogdanova, Tarik Bor, Branko Bugarski, Gladis Yakeline Cortes-Mazatán, Verica Đorđević, Safinaz El-Shibiny, Alba Nidia Estrada-Ramírez, Bożena Fenert, Eva Fenyvesi, Sergio Enrique Flores-Villaseñor, Sophie Fourmentin, Gulnara Gaynanova, Shailesh Ghodke, Bronisław K. Głód, Alexandru Mihai Grumezescu, Ajai Prakash Gupta, Sumit Gupta, Suphla Gupta, Rabin Gyawali, Daniel Ioan Hădărugă, Nicoleta Gabriela Hădărugă, Salam A. Ibrahim, Anatol Jaworek, Leslie Violeta Vidal Jiménez, Kalpana Joshi, Ana Kalušević, Ruslan Kashapov, Valerii V. Kasparov, Miriana Kfoury, Saima Khan, Nisha Kumari, Manoj Kushwaha, Steva Lević, Daibing Luo, Antonio Martínez-Férez, Elena I. Martirosova, Alla Mirgorodskaya, Satyendra Mishra, Malik Muzafar, Viktor Nedović, Juan Felipe Osorio-Tobón, Nadezhda P. Palmina, Shweta Pandey, Jayamanti Pandit, Tatiana Pashirova, René Darío Peralta-Rodríguez, Sandra Pimentel-Moral, Yurii N. Polikarpov, Nishant Rai, Jorge Carlos Ramirez-Contreras, Purnima Rawat, Paz Robert, Antonio Segura-Carretero, Maria G. Semenova, Harshita Sharma, Eric Keven Silva, Siddhartha Singha, Shirish Sonawane, Yasmin Sultana, Oleg Synyashin, Lajos Szente, Sushama Talegaonkar, Kata Trifković, Prasad S. Variyar, Elmira Vasilieva, Vito Verardo, Liangzhuan Wu, Arvind Kumar Yadav, Lucia Zakharova, Paweł K. Zarzycki, Darya V. Zelikina, Jinfang Zhi, Yuriy Zuev
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9295004b89ab8c3201c2507a81d2b654
https://doi.org/10.1016/b978-0-12-804307-3.00024-7
https://doi.org/10.1016/b978-0-12-804307-3.00024-7