Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Samaa M. Saleh"'
Autor:
Gamal M. Hamad, Haneen Samy, Taha Mehany, Sameh A. Korma, Michael Eskander, Rasha G. Tawfik, Gamal E. A. EL-Rokh, Alaa M. Mansour, Samaa M. Saleh, Amany EL Sharkawy, Hesham E. A. Abdelfttah, Eman Khalifa
Publikováno v:
Foods, Vol 12, Iss 17, p 3281 (2023)
Padina pavonica, Hormophysa cuneiformis, and Corallina officinalis are three types of algae that are assumed to be used as antibacterial agents. Our study’s goal was to look into algal extracts’ potential to be used as food preservative agents an
Externí odkaz:
https://doaj.org/article/22ccf994e98444ec9b15b9d1ffbffa98
Autor:
Gamal M. Hamad, Sabrien A. Omar, Aliaa G.M. Mostafa, Ilaria Cacciotti, Samaa M. Saleh, Marwa G. Allam, Baher El-Nogoumy, Sarah Abd-Elmohsen Abou-Alella, Taha Mehany
Publikováno v:
Food research international (Ottawa, Ont.). 161
The aim of this study is to bio-monitor the levels of 16 polycyclic aromatic hydrocarbons (PAHs) in cold smoked beef and sausages. The ability of probiotics to remove PAHs was also investigated as function of the cell viability (viable, non-viable an
Reducing the Soluble Oxalate and Phytic Acid in Taro Corm Chips by Soaking in Calcium Salt Solutions
Autor:
Samaa M Saleh
Publikováno v:
Alexandria Journal of Food Science and Technology. 16:9-16
Taro (Colocasia esculentum (L)) corm is one of the most nutritious and easily digested foods, but unfortunatelycontains anti-nutritional factors such as oxalates and phytic acid .The oxalates which can lead to risks of kidneystones, while phytic acid
Autor:
Salim Ali, Samaa M Saleh
Publikováno v:
Egyptian Journal of Food Science.
Functional properties, nutritional quality, and sensory characteristics of wheat flour/ pumpkin peel puree (PPP) based biscuits were investigated. Wheat flour and PPP were mixed in the ratio of 100:0 (control), 90:10, 80:20, 70:30 and 60:40 (weight/w