Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Zahra S. Ahmed"'
Autor:
Zahra S. Ahmed, Safaa S. Abozed
Publikováno v:
Journal of Advanced Research, Vol 6, Iss 1, Pp 79-87 (2015)
The Hibiscus sabdariffa calyxes’ residue (HSR) remained after the extraction of beverage is discarded which contributes to environmental pollution. The objective of this study was to explore the suitability of incorporating different amount of HSR
Externí odkaz:
https://doaj.org/article/3fcab2d50ad745319b440c5c50a7eeb7
Autor:
Safaa S. Abozed, Zahra S. Ahmed
Publikováno v:
Egyptian Journal of Chemistry.
The current work assesses the potential of incorporating spinach leaves (SL) and sugar beet powder (SBP) as functional ingredients at 5% in preparing nutrients dense noodles. The chemical composition, antioxidants activity, total phenolic contents (T
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cdfc16242f7f7fcdfbfc97d11c58e39c
https://doi.org/10.21608/ejchem.2021.73641.3637
https://doi.org/10.21608/ejchem.2021.73641.3637
Publikováno v:
Open Journal of Blood Diseases. :65-78
Background: Iron overload in association with persistent anemia is responsible for endocrine dysfunction in β-thalassemia patients, blood transfusion combined with iron-chelation can modify life quality in these children, but they tend to suffer fro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aa47e30cb5fa491f00f5f02f83b958fb
https://doi.org/10.4236/ojbd.2017.72007
https://doi.org/10.4236/ojbd.2017.72007
Publikováno v:
International Journal of Agricultural Research. 9:219-230
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::04b60c3150f309ae06a6611d6f107d74
https://doi.org/10.3923/ijar.2014.219.230
https://doi.org/10.3923/ijar.2014.219.230
Autor:
Ahmed M.S. Hussein, Zahra S. Ahmed
Publikováno v:
Polish Journal of Food and Nutrition Sciences. 64:27-33
The effect of using tiger nut flour to improve the functional properties of gluten-free biscuit was explored. Corn flour in the biscuit formulation was replaced at three levels, 10, 20, and 30% with tiger nut flour (TNF). Biscuit containing only corn
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7a9779ee14c6512bc36eb6dc3583bd00
https://doi.org/10.2478/v10222-012-0087-z
https://doi.org/10.2478/v10222-012-0087-z
Publikováno v:
Jordan Journal of Biological Sciences. 6:51-60
The use of edible films to release antimicrobial constituents in food packaging is a form of active packaging. Different extractions of Myrtus communis, Urtica urens, Ziziphus spina-christi, and Zygophyllum coccineum were tested for their antimicrobi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::586424eef321199436a0dc29e84d5a2e
https://doi.org/10.12816/0000259
https://doi.org/10.12816/0000259
Autor:
Zahra S. Ahmed
Publikováno v:
Nahrung/Food. 43:253-258
The effect of incorporating increasing percentage of flaxseed flour on the chemical, physical, microstructure and sensory quality of corn-based snack were studied. A Brabender laboratory single screw extruder was used to prepare the extrudates under
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::97dae2b5a79a5d46f08ff82647168f0c
https://doi.org/10.1002/(sici)1521-3803(19990801)43:4<253::aid-food253>3.0.co
https://doi.org/10.1002/(sici)1521-3803(19990801)43:4<253::aid-food253>3.0.co
Autor:
Zahra S. Ahmed, Nadia T. Saleh
Publikováno v:
Meat Science. 50:285-293
Eight ground beef patty formulations, based on replacing meat with a natural source rich in provitamin A (i.e.carrot and sweet potato) were prepared. All treatments displayed better moisture retention than the controls and hence yield was improved. L
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d76029d461eeb1569dd24d8b43be27ef
https://doi.org/10.1016/s0309-1740(98)00003-5
https://doi.org/10.1016/s0309-1740(98)00003-5
Autor:
Zahra S. Ahmed, Safaa S. Abozed
Publikováno v:
Journal of Advanced Research
Journal of Advanced Research, Vol 6, Iss 1, Pp 79-87 (2015)
Journal of Advanced Research, Vol 6, Iss 1, Pp 79-87 (2015)
The Hibiscus sabdariffa calyxes’ residue (HSR) remained after the extraction of beverage is discarded which contributes to environmental pollution. The objective of this study was to explore the suitability of incorporating different amount of HSR
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ef917784e14a0a2c2cbe762168e3c04d
Publikováno v:
Scopus-Elsevier
A defatted flour sample of sorghum and pearl millet were separated into three fractions. These procedures involve extracting the defatted flour with aqueous sodium hydroxide (pH 11.9) followed by precipitation with diluted HCl acid (pH 4.8). The two
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0ed149370a4aa9c71444e171e5e00c40
http://www.scopus.com/inward/record.url?eid=2-s2.0-1542708137&partnerID=MN8TOARS
http://www.scopus.com/inward/record.url?eid=2-s2.0-1542708137&partnerID=MN8TOARS
