Zobrazeno 1 - 10
of 53
pro vyhledávání: '"mahmoud younis"'
Autor:
Mahmoud Younis, Khaled A. Ahmed, Isam A. Mohamed Ahmed, Hany M. Yehia, Diaeldin O. Abdelkarim, Ahmed Elfeky
Publikováno v:
Journal of King Saud University: Science, Vol 36, Iss 8, Pp 103283- (2024)
Dates are difficult to dry into a powdered material with a specific degree of caramelization. Thus, the evaluation of (IR) drying was performed for various IR intensities (0.076, 0.152, and 0.228 Wcm−2), airflow velocities (0.5, 1.0, and 1.5 m/s),
Externí odkaz:
https://doaj.org/article/7d616e99eacb4cacac96c98717dc68ae
Autor:
Mahmoud Younis, Isam A. Mohamed Ahmed, Khaled A. Ahmed, Hany M. Yehia, Diaeldin O. Abdelkarim, Abdulla Alhamdan, Ahmed Elfeky
Publikováno v:
AgriEngineering, Vol 5, Iss 4, Pp 2020-2031 (2023)
The effects of pulsed electric field treatment and thermal pasteurization on the microbial and physical properties of a high-fiber, nutritional milk-based beverage made with date powder were studied. Four ratios of date powder (10, 15, 20, and 25 w/w
Externí odkaz:
https://doaj.org/article/217c487d37fd43eca34dddb81852506d
Autor:
Mahmoud Younis, Hesham A. Farag, Abdulla Alhamdan, Galal Aboelasaad, Assem I. Zein El-Abedein, Reham M. Kamel
Publikováno v:
Food Chemistry: X, Vol 20, Iss , Pp 100903- (2023)
Biochar is a carbonaceous solid substance produced by heating biomass without using air. This research aimed to create and evaluate local carbonization pyrolysis using a screw conveyor and filtration equipment. Date palm frond (DPF) biochar was studi
Externí odkaz:
https://doaj.org/article/b6dc478dfea6400587d91333a3953ade
Autor:
Seyed Reza Seyednouri, Amin Safari, Meisam Farrokhifar, Sajad Najafi Ravadanegh, Anas Quteishat, Mahmoud Younis
Publikováno v:
Energies, Vol 16, Iss 4, p 1802 (2023)
Dealing with multi-objective problems has several interesting benefits, one of which is that it supplies the decision-maker with complete information regarding the Pareto front, as well as a clear overview of the various trade-offs that are involved
Externí odkaz:
https://doaj.org/article/3a1490844cc24c5f9f2ba5e385ae7ae0
Autor:
Mahmoud Younis, Isam A. Mohamed Ahmed, Khaled A. Ahmed, Hany M. Yehia, Diaeldin O. Abdelkarim, Adil Fickak, Assem I. Zein El-Abedein, Abdulla Alhamdan, Ahmed Elfeky
Publikováno v:
Horticulturae, Vol 9, Iss 2, p 155 (2023)
Fresh dates of the Barhi cultivar at the Khalal maturity stage are well known for their pleasant taste, crispy texture, and bright yellow color. One of the primary technical challenges is preserving the initial high-quality fresh Khalal Barhi dates a
Externí odkaz:
https://doaj.org/article/ffef10926f7a4cc2a0504ca42fed27de
Autor:
Mahmoud Younis, Isam A. Mohamed Ahmed, Khaled A. Ahmed, Hany M. Yehia, Diaeldin O. Abdelkarim, Assem I. Zein El-Abedein, Abdulla Alhamdan
Publikováno v:
Plants, Vol 11, Iss 17, p 2322 (2022)
Barhi date fruit is one of the most important fruits that has high consumer preference and market value at the Khalal maturity stage. However, this stage is very short and the fruit is vulnerable to decay and the ripening process under improper handl
Externí odkaz:
https://doaj.org/article/de1e0cdfa71e4509b1aee3ef828341bb
Autor:
Diaeldin O. Abdelkarim, Isam A. Mohamed Ahmed, Khaled A. Ahmed, Mahmoud Younis, Hany M. Yehia, Assem I. Zein El-Abedein, Abdulla Alhamdan
Publikováno v:
Plants, Vol 11, Iss 15, p 2029 (2022)
The Barhi date is a high-quality date cultivar whose fruits (dates) are plucked and eaten fresh when they reach the Khalal maturity stage due to their sweetness, crispiness, and yellow skin color. After harvesting, Khalal Barhi fruits rapidly matured
Externí odkaz:
https://doaj.org/article/6032c5ecc9514edaa33750ced84b64a4
Autor:
Diaeldin O. Abdelkarim, Khaled A. Ahmed, Mahmoud Younis, Hany M. Yehia, Assem I. Zein El-Abedein, Abdulla Alhamdan, Isam A. Mohamed Ahmed
Publikováno v:
Horticulturae, Vol 8, Iss 4, p 342 (2022)
Barhi dates are widely consumed at Khalal maturity stage and preserving the freshness quality of Barhi at this stage is a challenging task as this period is short and the fruits are more perishable. In this study, response surface methodology (RSM) w
Externí odkaz:
https://doaj.org/article/1c079bff9d6a43cfae9847fc1e24ff8b
Publikováno v:
Journal of the Saudi Society of Agricultural Sciences, Vol 17, Iss 1, Pp 9-16 (2018)
Fresh date fruits, especially Barhi cultivar, are favored and widely consumed at the Khalal maturity stage (first color edible stage). These fruits are seasonal and perishable and there is a need for extending their shelf life. This study evaluates t
Externí odkaz:
https://doaj.org/article/27b396597a2443fea7c8fa883c4e0fd4
Publikováno v:
Reproductive Sciences. 30:656-666
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::55e3c6ec0dca7876dd93d81c2aab8ca3
https://doi.org/10.1007/s43032-022-01063-1
https://doi.org/10.1007/s43032-022-01063-1