Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Wael F. Elkot"'
Publikováno v:
International Journal of Food Properties, Vol 26, Iss 1, Pp 1968-1983 (2023)
ABSTRACTThe microalga Spirulina platensis is recognized for its high nutritional value, particularly in terms of protein and bioactive compounds, and can be used to produce functional foods. The aim of this study was to develop a novel functional Ric
Externí odkaz:
https://doaj.org/article/d7a3c680850e467bbf1b8c06502f2e9e
Autor:
Magdy Ramadan Shahein, Wael F. Elkot, Nisreen Khalid Aref Albezrah, Lina Jamil M. Abdel-Hafez, Maha A. Alharbi, Diaa Massoud, Ehab Kotb Elmahallawy
Publikováno v:
Fermentation, Vol 8, Iss 8, p 390 (2022)
Frozen yoghurt is a refreshing and nutritious dessert, with or without the flavour that combines the texture of ice cream and yoghurt. Several previous studies have been conducted on Jerusalem artichoke tubers due to their components, which contain i
Externí odkaz:
https://doaj.org/article/bba7d8e341764586b0ed775a6962e1b2
Autor:
Magdy Ramadan Shahein, El Sayed Hassan Atwaa, Wael F. Elkot, Hayfa Hussin Ali Hijazy, Rami B. Kassab, Mohamed A. Alblihed, Ehab Kotb Elmahallawy
Publikováno v:
Fermentation, Vol 8, Iss 5, p 192 (2022)
Fermented camel milk is rich in nutrients and vitamins necessary for the health of humans and has therapeutic properties. Date palm camel milk has been reported to be beneficial for preventing and treating various diseases in Arab countries. This stu
Externí odkaz:
https://doaj.org/article/9526dfc979414abe8dfe116e47b555f7
Autor:
Wael F. Elkot, Ateteallah H. Ateteallah, Maalem H. Al-Moalem, Magdy Ramadan Shahein, Mohamed A. Alblihed, Walied Abdo, Ehab Kotb Elmahallawy
Publikováno v:
Fermentation, Vol 8, Iss 4, p 187 (2022)
Camel milk has become more popular among customers in recent years as a result of its therapeutic effects. In many parts of the world, it is considered one of the primary components of human nutrition. The present study aimed to develop a novel synbi
Externí odkaz:
https://doaj.org/article/53a5a97bdac247608de3868e95c04dcf
Publikováno v:
Assiut Journal of Agricultural Sciences.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f78af4881953d7b14f0277fb022f11d1
https://doi.org/10.21608/ajas.2022.152149.1159
https://doi.org/10.21608/ajas.2022.152149.1159
Autor:
Ahmed Mohamed Abdeldaiem, Abdelmoneim H. Ali, Ahmed Hassan Mousa, Wael F. Elkot, Jesus Simal-Gandara
Publikováno v:
International Journal of Gastronomy and Food Science. 32:100692
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f2a3e7d973b10b6452ae8756256126fd
https://doi.org/10.1016/j.ijgfs.2023.100692
https://doi.org/10.1016/j.ijgfs.2023.100692
Impact of Using Jerusalem Artichoke Tubers Powder and Probiotic Strains on some Properties of Labneh
Autor:
Ashraf Sh T Bakr, Wael F Elkot
Publikováno v:
Journal of Food Technology & Nutrition Sciences. :1-7
Bio-Labneh was produced from cow’s milk using Jerusalem artichoke tubers powder (JATP) inoculated by Lactobacillus acidophilus LA-5. The effect of different concentrations (1, 3 and 5%) of JATP on the chemical composition, organoleptic properties a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::627c68bf26cf6d4def5ccc99b1f99f83
https://doi.org/10.47363/jftns/2021(3)115
https://doi.org/10.47363/jftns/2021(3)115
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b137bb05dac4c85efece1d06ec5881e8
https://doi.org/10.1111/jfpp.16694
https://doi.org/10.1111/jfpp.16694
Autor:
Wael F. Elkot, Osama S. F. Khalil
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7ec7cd6a24fedb28b20e02a61b71029c
https://doi.org/10.1111/jfpp.16311
https://doi.org/10.1111/jfpp.16311
Publikováno v:
Journal of food science and technology. 59(9)
Yoghurt is one of the health-functional foods and its nutritive value can be enhanced by adding native fruit. This study aimed to produce novel functional probiotic yoghurt usingThe online version contains supplementary material available at 10.1007/
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::5b83864496fa8c9ed8d25cdd92d7547b
https://pubmed.ncbi.nlm.nih.gov/35875242
https://pubmed.ncbi.nlm.nih.gov/35875242