Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Y. G. Moharram"'
Publikováno v:
Egyptian Journal of Food Science.
Due to the great potential of chia (Salvia hispanica L.) seeds as a new promising food, this investigation was carried out to characterize the Egyptian chia seeds comparing with an imported one. Physical, chemical and technological properties of both
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b87a919d08a3373983721e02db89fd50
https://doi.org/10.21608/ejfs.2019.10416.1000
https://doi.org/10.21608/ejfs.2019.10416.1000
Publikováno v:
Food / Nahrung. 39:475-482
The chemical composition as well as functional and nutritional properties of the coprecipitated proteins from a mixture of legumes and oilseeds sources and of the protein isolates of each vegetable source were studied. The results indicated that the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::57fd3414665bd3fcb79b0e48ef4f7408
https://doi.org/10.1002/food.19950390512
https://doi.org/10.1002/food.19950390512
Publikováno v:
Food and Nutrition Bulletin. 14:1-6
The use of defatted glandless and defatted, degossypolized glanded cottonseed flour for the preparation of different types of dairy products was studied. It was found that acceptable products could be obtained by mixing cottonseed milk, particularly
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::361abc504fa671056cdd24e51890bba4
https://doi.org/10.1177/156482659201400202
https://doi.org/10.1177/156482659201400202
Publikováno v:
Food and Nutrition Bulletin. 12:1-6
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9c5a2576b86af73ca04542b9223671f0
https://doi.org/10.1177/156482659001200126
https://doi.org/10.1177/156482659001200126
Publikováno v:
Food / Nahrung. 34:135-140
Trails were made to use natural fermentation in preparing bread like products from soybean and rice flour. The effect of soybean soaking time, soybean-rice flour proportion and fermentation time on the total solids, total soluble solids, pH, acidity,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::827bfdffa0f4d153080d4f3b04b040b6
https://doi.org/10.1002/food.19900340207
https://doi.org/10.1002/food.19900340207
Publikováno v:
Food Chemistry. 37:189-199
Sixteen recipes were suggested in this study to prepare new extruded products from sorghum grains and its flour. The physical, chemical, nutritional and organoleptic properties of these new products were evaluated. The results indicate the importance
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8e826e396514e6aff0db9ab26318dbb4
https://doi.org/10.1016/0308-8146(90)90137-s
https://doi.org/10.1016/0308-8146(90)90137-s
Publikováno v:
Emirates Journal of Food and Agriculture. 25:320
The effect of feeding rats diet containing 9% of some prepared vegetable oil blends instead of corn oil for 6 months on body weight gain, weight of some selected internal organs, blood picture, lipid profile and liver histopathological changes were s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8bd185d1d38e7847079077c19f0f4cea
https://doi.org/10.9755/ejfa.v25i5.12092
https://doi.org/10.9755/ejfa.v25i5.12092
Publikováno v:
Emirates Journal of Food and Agriculture. 25:426
Seven blends of vegetable oils were formulated from flaxseed, olive and canola oils differing in their content of n–6 to n–3 and n–9 to n–6 to n–3 fatty acids (FAs) ratio. FA composition, oil classes, triacylglycerol fractions and identity
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8f5fe72e0c7ed02af8ac9d67f93242fe
https://doi.org/10.9755/ejfa.v25i6.12091
https://doi.org/10.9755/ejfa.v25i6.12091
Publikováno v:
Die Nahrung. 34(1)
The study was concerned with the utilization of small pelagic bissaria (Atherina mochon) fish in preparing edible, cheap, acceptable and nutritive products. The results confirmed the successful use of the mince of both the whole and beheaded gutted f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::40bf713e07feebe802221e502ce616d6
https://pubmed.ncbi.nlm.nih.gov/2325751
https://pubmed.ncbi.nlm.nih.gov/2325751
Autor:
Y. G. Moharram, A.M. Moustafa
Publikováno v:
Food Chemistry. 8:269-276
Fat extracted from mango seed kernel (Mangifera indica) was analysed for its chemical and physical constants, triglycerides, fatty acids and phospholipids; and these were compared with those of cotton seed oil, cocoa butter and two of its substitutes
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5ff567d3058583c8425ad6cd10dd24e8
https://doi.org/10.1016/0308-8146(82)90029-2
https://doi.org/10.1016/0308-8146(82)90029-2