Zobrazeno 1 - 10
of 13
pro vyhledávání: '"kawther el-shafei"'
Publikováno v:
Heliyon, Vol 6, Iss 3, Pp e03541- (2020)
A comparison between the most investigated alginate-based encapsulating agents was performed in the current study. Here, the survivability of Lactobacillus plantarum microencapsulated with alginate (Alg) combined with skim milk (Sm), dextrin (Dex), d
Externí odkaz:
https://doaj.org/article/b645092051c44aa7a674732cacd3489b
Autor:
Hoda El-Sayed, Mostafa Elaaser, Kawther El-Shafei, Ahmed Mabrouk, Jihan Kassem, Fayza Assem, Nabil Tawfik, Baher Effat
Publikováno v:
Egyptian Journal of Food Science.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b1d92b134df1df09f7a610fd498ed0e9
https://doi.org/10.21608/ejfs.2022.146581.1133
https://doi.org/10.21608/ejfs.2022.146581.1133
Effects of Carnation Essential Oil Extracted from Carnation Calli on Extending Shelf Life of Yoghurt
Autor:
Fayza M. Assem, Ahmed Amer, Mohamed A. Matter, Hoda S. El-Sayed, Moemen S. Hanafy, Kawther El Shafei
Publikováno v:
Plant Tissue Culture and Biotechnology. 29:1-14
Carnation’s essential oil with high content of eugenol (monoterpenes) was extracted from carnation plant calli. Eugenol had antimicrobial effect and could be used to prolong the shelf life of fermented products as yoghurt. Eugenol in carnation esse
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c60caaae7d119a3f7271dc31c179e410
https://doi.org/10.3329/ptcb.v29i1.41974
https://doi.org/10.3329/ptcb.v29i1.41974
Autor:
Hamdy Zahran, Hoda S. El-Sayed, Ghada A. Abo-Elwafa, Sherine Mohammed Afifi, S. F. Hamed, Kawther El-Shafei
Publikováno v:
Egyptian Journal of Chemistry.
This work was proposed to prepare multi-functional omega-3 oil based microcapsules. Rosemary (Rosmarinus officianlis L.) extracts as potential active compounds were used to stabilize these omega-3 rich microcapsules against both oxidation and microbe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e5fb975ff96f04b0bdda208197c4a2fc
https://doi.org/10.21608/ejchem.2020.43946.2891
https://doi.org/10.21608/ejchem.2020.43946.2891
Publikováno v:
Heliyon
A comparison between the most investigated alginate-based encapsulating agents was performed in the current study. Here, the survivability of Lactobacillus plantarum microencapsulated with alginate (Alg) combined with skim milk (Sm), dextrin (Dex), d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::0518ba99a95bd3e90346ba802b38b57c
https://pubmed.ncbi.nlm.nih.gov/32190759
https://pubmed.ncbi.nlm.nih.gov/32190759
Publikováno v:
Heliyon, Vol 6, Iss 3, Pp e03541-(2020)
A comparison between the most investigated alginate-based encapsulating agents was performed in the current study. Here, the survivability of Lactobacillus plantarum microencapsulated with alginate (Alg) combined with skim milk (Sm), dextrin (Dex), d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4dbcbea5849b980a54fdc8ac9f1a8b78
https://doi.org/10.1016/j.heliyon.2020.e03541
https://doi.org/10.1016/j.heliyon.2020.e03541
Publikováno v:
Acta scientiarum polonorum. Technologia alimentaria. 17(3)
Background Our study was conducted in two stages; the first stage was to examine the fructose fermentation profile by Lactobacillus (Lb.) casei FEGY9973. The second stage was to investigate the viability properties of Lb. casei either during cold sto
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e632776bc1202dd6b6f023f98b7e3ee5
https://pubmed.ncbi.nlm.nih.gov/30269466
https://pubmed.ncbi.nlm.nih.gov/30269466
Publikováno v:
Egyptian Journal of Chemistry.
Eugenia supra-auxillaris (family Myrtaceae) leaves were explored for their total phenolic content and antimicrobial activity against some food borne pathogens for its probable use as a food preservative. The total extract of E. supra-auxillaris exhib
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1790e6ac7de36eda0616159bd0d4e15a
https://doi.org/10.21608/ejchem.2017.2190.1176
https://doi.org/10.21608/ejchem.2017.2190.1176
Publikováno v:
International Journal of Dairy Technology. 64:64-74
The development of probiotic Ras cheese rich in conjugated linoleic acid (CLA) was investigated using probiotic Lactobacillus casei and Lactobacillus acidophilus starters. The cheeses were assessed for composition, proteolysis, fatty acids and fat st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::feda7e3eeab6bf8bd8605cde614b5b4c
https://doi.org/10.1111/j.1471-0307.2010.00642.x
https://doi.org/10.1111/j.1471-0307.2010.00642.x
Autor:
Mohamed H. Abd El-Salam, Faiza M Asem, Kawther El-Shafei, Mostafa El-Aasar, Osama M. Sharaf, Baher A. Effat
Publikováno v:
International Journal of Dairy Technology. 63:62-69
Strains of potentially probiotic lactobacilli, propionibacteria, leuconostoc, lactococcus, enterococcus, and pediococcus, were tested for their ability to convert linoleic acid to conjugated linoleic acid (CLA). Growth and CLA production were followe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c2ac95fb9bb5609746f09b6811994aab
https://doi.org/10.1111/j.1471-0307.2009.00541.x
https://doi.org/10.1111/j.1471-0307.2009.00541.x