Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Samaa M. El-Sayed"'
Publikováno v:
Journal of Food and Dairy Sciences. 12:137-146
This study was performed to determine the effect of two types of modified atmosphere packaging (MAP) materials, polyamide/polyethylene (PA/PE), polyamide/polyethylene/ paper/aluminum foil (PA/PE/P/AL) and modified atmosphere conditions on the shelf-l
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1c2d140766dd35002bb6dadba1741493
https://doi.org/10.21608/jfds.2021.178952
https://doi.org/10.21608/jfds.2021.178952
Publikováno v:
Journal of Food and Dairy Sciences. 10:189-194
In a previous study, the extract of Turmeric and β-Carotene was extracted from local cheap products for coloring the Egyptian Ras cheese instead of the imported Annatto dye. Ras cheese was made with this extract, and compared with control cheese. HP
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4d317a80b6c287c199c87a26b022a152
https://doi.org/10.21608/jfds.2019.48283
https://doi.org/10.21608/jfds.2019.48283
Publikováno v:
Journal of Food and Dairy Sciences. 10:125-129
The main target of this study is preparing functional dairy product mainly probiotic beverages or drinkable yogurt fortified with Pineapple as sweet beverage. The probiotic strain are Lactobacillus acidophilus LA-5 (A), Bifidobacterium bifidium and L
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3002c5b3685b117365fb8ad89a5d424e
https://doi.org/10.21608/jfds.2019.36187
https://doi.org/10.21608/jfds.2019.36187
Publikováno v:
Egyptian Journal of Food Science.
The main target of this study is preparing probiotic dairy beverage or drinkable yogurt fortified with Pomegranate Juice concentrate (PJC). Quality evaluation and microbiological examination of the probiotic dairy beverages using PJC is achieved. Thr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fc3941c9836c2dd8c691bb0809d497e3
https://doi.org/10.21608/ejfs.2020.31951.1057
https://doi.org/10.21608/ejfs.2020.31951.1057
Publikováno v:
Egyptian Journal of Food Science.
This study was proposed to investigate the possibility of utilization of sweet lupine (lupines albus) flour for producing functional ice milk for human consumption. Lupine consider a rich source of protein, minerals, antioxidant, and anti-microbial m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a33eb4913d852b1e21083bd62c2a45ef
https://doi.org/10.21608/ejfs.2020.38469.1071
https://doi.org/10.21608/ejfs.2020.38469.1071
Publikováno v:
Journal of Food and Dairy Sciences. 9:371-379
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1025cc1dbcd096b9a33e1c90a4e168dd
https://doi.org/10.21608/jfds.2018.36031
https://doi.org/10.21608/jfds.2018.36031
Publikováno v:
Journal of Food and Dairy Sciences. 9:353-358
Relatively huge amounts of wheat germ are produced annually as a by-product of wheat milling industry in Egypt. Wheat germ had high amounts of protein, ash, fat, carbohydrates and bioactive compounds. The aim of the work was to study the possibility
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5cee5767156c1b5ccdd9af8034d026c8
https://doi.org/10.21608/jfds.2018.36027
https://doi.org/10.21608/jfds.2018.36027
Publikováno v:
Journal of Food and Dairy Sciences. 34:8737-8749
By-products of tomato processing represent a major disposal problem for the industry concerned. The exploitation of by-products of tomato processing as a source of functional compounds and their application in food is a promising field considering th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5e7c766163a8a18c51c1fe17aa73d2ab
https://doi.org/10.21608/jfds.2009.115791
https://doi.org/10.21608/jfds.2009.115791