Zobrazeno 1 - 10
of 186
pro vyhledávání: '"labneh"'
Autor:
Raman K. Bhaskaracharya, Fatima Saeed Rashed Alnuaimi, Shaikha Rashed Juma Aldarmaki, Abeena Abdulazeez, Mutamed Ayyash
Publikováno v:
Foods, Vol 13, Iss 21, p 3461 (2024)
Labneh is a popular fermented dairy product, which contemporarily has diversified into a varied range of styles, formulated with the inclusion of multiple additives, and is sourced across the globe. This has driven labneh’s emergence as a complex p
Externí odkaz:
https://doaj.org/article/d3c766dbba0a4e28bb0644225b38edff
Publikováno v:
British Food Journal, 2021, Vol. 124, Issue 11, pp. 3666-3679.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/BFJ-05-2021-0554
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 10, Iss sp2, Pp 3057-3062 (2022)
Labneh is one of the most consumed dairy products in the Lebanese community, on breakfast, as a snack or on dinner, plane or mixed with herbs. Its various health benefits plus its acceptability among people makes it an important part of the Lebanese
Externí odkaz:
https://doaj.org/article/a5318ae0c36a46aaab9d3e7fa48d510a
Akademický článek
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Autor:
Samah M. El-Sayed, Hoda S. El-Sayed
Publikováno v:
Journal of Materials Research and Technology, Vol 10, Iss , Pp 1029-1041 (2021)
The present study was evaluated and fabricated the thyme essential oil (TEO) nanoemulsion form to use in preservative of UF labneh. The antimicrobial and chemical composition of the oil was determined by well diffusion method and Gas chromatography
Externí odkaz:
https://doaj.org/article/e7dfa89482444c7b91dce7b4bb5630e0
Autor:
Ahmed A. Aly, Mahmoud M. Refaey, Ahmed M. Hameed, Ali Sayqal, Sherif A. Abdella, Alaa S. Mohamed, Hassan M.A.A., Hesham A. Ismail
Publikováno v:
Arabian Journal of Chemistry, Vol 13, Iss 10, Pp 7572-7582 (2020)
Sesame seeds (Sesamum indicum L.) are probably the most ancient oil seed crops used in functional Labneh preperation. The goal of the present study was to explore the quality of Labneh made from skim milk fortified with 0%, 2%, 4%, and 6% sesame seed
Externí odkaz:
https://doaj.org/article/f4de2831beeb40529c3bbd0e4ce4ce68
Akademický článek
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Publikováno v:
Iraqi Journal of Industrial Research, Vol 8, Iss 3 (2021)
This study was conducted to evaluate the effect of Lycium barbarum extract, Chitosan nanoparticles (ChNPs) and Nanotitanium dioxide (TiO2 NPs) loaded on Gelatin films on the microbial content of labneh during different storage periods. The samples we
Externí odkaz:
https://doaj.org/article/35a96b577493424b87a2a7e23702f3e3
Publikováno v:
Iraqi Journal of Industrial Research, Vol 8, Iss 2 (2021)
This study is conducted to evaluate the effect of Lycium barbarum extract (Goji berries), Chitosan nanoparticle (ChNPs), titanium dioxide nanoparticle (TiO2 NPs) loaded on Gelatin films in terms of the chemical composition of labneh during different
Externí odkaz:
https://doaj.org/article/7345ebd60457497b9ef35bd52c6fb4d0
Autor:
Reine Abi Khalil, Christel Couderc, Sophie Yvon, Gwenaelle Jard, Delphine Sicard, Frédéric Bigey, Rabih El Rammouz, Pierre Abi Nakhoul, Hélène Eutamène, Hélène Tormo, Marie-José Ayoub
Publikováno v:
Foods, Vol 11, Iss 23, p 3874 (2022)
Labneh Ambaris is a traditional Lebanese dairy product traditionally made using raw goat’s milk in earthenware jars, but recently the use of artisanally pasteurized milk was introduced for safety reasons. In this study, 12 samples of labneh Ambaris
Externí odkaz:
https://doaj.org/article/601aa7557e7e4d76a3529e195ca8ca42