Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Sara Adel Amer"'
Autor:
Sara Adel Amer, Ayat Ebrahim Rizk
Publikováno v:
Food Production, Processing and Nutrition, Vol 4, Iss 1, Pp 1-17 (2022)
Abstract Extruded corn snacks are accepted by all human ages especially children, but they have low functional value. Therefore, corn extruded snacks contain rich nutraceuticals dried herbs including Laurus nobilis (T1), Curcuma longa (T2), Zingiber
Externí odkaz:
https://doaj.org/article/2acf0f3b399f4b5ca8e819a728cbe2dd
Enhancement of the antibacterial potential of plantaricin by incorporation into silver nanoparticles
Publikováno v:
Journal of Genetic Engineering and Biotechnology, Vol 19, Iss 1, Pp 1-16 (2021)
Abstract Background Bacteriocins are proteinaceous compounds produced from lactic acid bacteria. Bacteriocins are well-known for their antibacterial potential and safety for application in food. However, the commercial availability of bacteriocin is
Externí odkaz:
https://doaj.org/article/b6760fb1bbad459d98d07f55ec259ed5
Publikováno v:
Future Journal of Pharmaceutical Sciences, Vol 6, Iss 1, Pp 1-14 (2020)
Abstract Background Researchers have focused on isolating and identifying the bacteriocin producing lactic acid bacteria from various food systems especially dairy products. Molecular techniques have been recently used for rabid identification of bac
Externí odkaz:
https://doaj.org/article/2a3a520769d447b0a06444104ff38d83
Publikováno v:
Journal of Food Safety. 42
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::183cdfbadb4b6cfa7191d7990c93bc5b
https://doi.org/10.1111/jfs.12978
https://doi.org/10.1111/jfs.12978
Enhancement of the antibacterial potential of plantaricin by incorporation into silver nanoparticles
Publikováno v:
Journal of Genetic Engineering & Biotechnology
Journal of Genetic Engineering and Biotechnology, Vol 19, Iss 1, Pp 1-16 (2021)
Journal of Genetic Engineering and Biotechnology, Vol 19, Iss 1, Pp 1-16 (2021)
Background Bacteriocins are proteinaceous compounds produced from lactic acid bacteria. Bacteriocins are well-known for their antibacterial potential and safety for application in food. However, the commercial availability of bacteriocin is facing se
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aa003311118bdde437bd164ecc0d7d6f
http://europepmc.org/articles/PMC7817718
http://europepmc.org/articles/PMC7817718
Publikováno v:
Egyptian Journal of Food Science.
Frankincense (Boswellia carterii) has many medicinal benefits. In Egypt, a few people like to use it in chewing and sometimes in incense. This study aimed to use the water extract of frankincense powder prepared by soaking in drinkable water for 24 h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6e89edfd04963cd95e5abcb225b0b853
https://doi.org/10.21608/ejfs.2020.29436.1053
https://doi.org/10.21608/ejfs.2020.29436.1053