Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Tarek G. Abedelmaksoud"'
Autor:
Mohamed I. Younis, Ren Xiaofeng, Zina T. Alkanan, Ammar B. Altemimi, Khaled F. Mahmoud, Samer H. Siam, Tarek G. Abedelmaksoud
Publikováno v:
Maǧallaẗ al-baṣraẗ al-ʻulūm al-zirāʻiyyaẗ, Vol 37, Iss 1 (2024)
This study investigated the impact of freeze-dried coacervates at various concentrations (0.5, 1, and 1.5%) on physicochemical and microbiological properties of orange juice. Either 60% ethanol freeze-dried coacervates (EFC) or absolute ethanol freez
Externí odkaz:
https://doaj.org/article/6ad932f0561e42a9ac5d89b580a15642
Autor:
Mohamed I. Younis, Ren Xiaofeng, Zina T. Alkanan, Ammar B. Altemimi, Khaled F. Mahmoud, Samer H. Siam, Tarek G. Abedelmaksoud
Publikováno v:
Maǧallaẗ al-baṣraẗ al-ʻulūm al-zirāʻiyyaẗ, Vol 37, Iss 1 (2024)
This study investigated the impact of freeze-dried coacervates at various concentrations (0.5, 1, and 1.5%) on physicochemical and microbiological properties of orange juice. Either 60% ethanol freeze-dried coacervates (EFC) or absolute ethanol freez
Externí odkaz:
https://doaj.org/article/b98aac1e68fe4a8081cd4acc8359cf7e
Autor:
Mohamed I. Younis, Ren Xiaofeng, Zina T. Alkanan, Ammar B. Altemimi, Khaled F. Mahmoud, Samer H. Siam, Tarek G. Abedelmaksoud
Publikováno v:
Maǧallaẗ al-baṣraẗ al-ʻulūm al-zirāʻiyyaẗ, Vol 37, Iss 1 (2024)
This study investigated the impact of freeze-dried coacervates at various concentrations (0.5, 1, and 1.5%) on physicochemical and microbiological properties of orange juice. Either 60% ethanol freeze-dried coacervates (EFC) or absolute ethanol freez
Externí odkaz:
https://doaj.org/article/10c78591740745a0be4138e1dea55734
Autor:
Asaad R. Al-Hilphy, Ammar B. Altemimi, Zina T. Alkanan, Aya S. Eweys, Imane Haoujar, Francesco Cacciola, Tarek G. Abedelmaksoud
Publikováno v:
Maǧallaẗ al-baṣraẗ al-ʻulūm al-zirāʻiyyaẗ, Vol 36, Iss 1 (2023)
Ohmic heating (OH) is an electrothermal technology used to inactivate enzyme and microbial activities. This work aimed to study the impact of Ohmic Heating Under Vacuum (OHUV) which compared to conventional heating (CH) as well as storage stability a
Externí odkaz:
https://doaj.org/article/48d1ae798ba84263a7d3f4e168fe6194
Autor:
Asaad R. Al-Hilphy, Ammar B. Altemimi, Zina T. Alkanan, Aya S. Eweys, Imane Haoujar, Francesco Cacciola, Tarek G. Abedelmaksoud
Publikováno v:
Maǧallaẗ al-baṣraẗ al-ʻulūm al-zirāʻiyyaẗ, Vol 36, Iss 1 (2023)
Ohmic heating (OH) is an electrothermal technology used to inactivate enzyme and microbial activities. This work aimed to study the impact of Ohmic Heating Under Vacuum (OHUV) which compared to conventional heating (CH) as well as storage stability a
Externí odkaz:
https://doaj.org/article/af399c5b821c41969a0e6c5ee9852c61
Autor:
Asaad R. Al-Hilphy, Ammar B. Altemimi, Zina T. Alkanan, Aya S. Eweys, Imane Haoujar, Francesco Cacciola, Tarek G. Abedelmaksoud
Publikováno v:
Maǧallaẗ al-baṣraẗ al-ʻulūm al-zirāʻiyyaẗ, Vol 36, Iss 1 (2023)
Ohmic heating (OH) is an electrothermal technology used to inactivate enzyme and microbial activities. This work aimed to study the impact of Ohmic Heating Under Vacuum (OHUV) which compared to conventional heating (CH) as well as storage stability a
Externí odkaz:
https://doaj.org/article/4aea5b960d9e46ff9712ec1963c22237