Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Shereen, L. Nassef"'
Publikováno v:
European Journal of Nutrition & Food Safety. 15:1-13
This investigation was performed with the purpose of researching the influence of pizza containing dried golden berry fruits (DGBF) at different doses against carbon tetrachloride - induced hepatotoxicity in rats. The study shows phenols content of g
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::faef7d186cf6956d66028f768de53dd3
https://doi.org/10.9734/ejnfs/2023/v15i21290
https://doi.org/10.9734/ejnfs/2023/v15i21290
Publikováno v:
Asian Food Science Journal. :79-91
The Aim / Objective: Using eggplant puree to reduce fats and egg in bakery products to reduce calorie and increase nutritional value of cake (muffins) also, technological and sensory evaluation of muffin produced. Maximizing the use of eggplant from
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4bf867170c84074e8623a121f0c2cf10
https://doi.org/10.9734/afsj/2022/v21i1030478
https://doi.org/10.9734/afsj/2022/v21i1030478
Autor:
Mostafa. A. Asael, Shereen L. Nassef
Publikováno v:
International Journal of Family Studies, Food Science and Nutrition Health. 3:177-201
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5b8d655c6021c1061bac0a2dda6d89df
https://doi.org/10.21608/ijfsnh.2022.291338
https://doi.org/10.21608/ijfsnh.2022.291338
Publikováno v:
Food and Nutrition Sciences. :616-625
The purpose of this study was to examine the prevalence of body shape dissatisfaction, weight and physical activity status among university students and predictors for body shape dissatisfaction. A cross sectional study was carried out in a sample co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e277da785dae47ae04b10257fe6681c6
https://doi.org/10.4236/fns.2013.46079
https://doi.org/10.4236/fns.2013.46079
Publikováno v:
Annals of Agricultural Sciences. 57:105-112
Physicochemical, cooking quality and sensory characteristics of noodles fortified by whole lupine meal (WLM) and defatted lupine meal (DLM) as different protein products were evaluated. Optimum cooking time significantly decreased with increasing the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d36ca11ded753a51aeca6fb96ecd46c9
https://doi.org/10.1016/j.aoas.2012.08.003
https://doi.org/10.1016/j.aoas.2012.08.003