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Results: 1-12 |
Results: 12
REDUCTION OF RAFFINOSE OLIGOSACCHARIDES IN CHICKPEA (CICER-ARIETINUM)FLOUR BY CRUDE EXTRACELLULAR FUNGAL ALPHA-GALACTOSIDASE
Authors: MANSOUR EH KHALIL AH
Citation: Eh. Mansour et Ah. Khalil, REDUCTION OF RAFFINOSE OLIGOSACCHARIDES IN CHICKPEA (CICER-ARIETINUM)FLOUR BY CRUDE EXTRACELLULAR FUNGAL ALPHA-GALACTOSIDASE, Journal of the Science of Food and Agriculture, 78(2), 1998, pp. 175-181
ALGINATE ENCAPSULATED BIFIDOBACTERIA SURVIVAL IN MAYONNAISE
Authors: KHALIL AH MANSOUR EH
Citation: Ah. Khalil et Eh. Mansour, ALGINATE ENCAPSULATED BIFIDOBACTERIA SURVIVAL IN MAYONNAISE, Journal of food science, 63(4), 1998, pp. 702-705
CONTROL OF LIPID OXIDATION IN COOKED AND UNCOOKED REFRIGERATED CARP FILLETS BY ANTIOXIDANT AND PACKAGING COMBINATIONS
Authors: KHALIL AH MANSOUR EH
Citation: Ah. Khalil et Eh. Mansour, CONTROL OF LIPID OXIDATION IN COOKED AND UNCOOKED REFRIGERATED CARP FILLETS BY ANTIOXIDANT AND PACKAGING COMBINATIONS, Journal of agricultural and food chemistry, 46(3), 1998, pp. 1158-1162
CHARACTERISTICS OF LOW-FAT BEEFBURGER AS INFLUENCED BY VARIOUS TYPES OF WHEAT FIBERS
Authors: MANSOUR EH KHALIL AH
Citation: Eh. Mansour et Ah. Khalil, CHARACTERISTICS OF LOW-FAT BEEFBURGER AS INFLUENCED BY VARIOUS TYPES OF WHEAT FIBERS, Food research international, 30(3-4), 1997, pp. 199-205
TOXICITY OF CRUDE EXTRACELLULAR PRODUCTS OF AEROMONAS-HYDROPHILA IN TILAPIA, TILAPIA-NILOTICA
Authors: KHALIL AH MANSOUR EH
Citation: Ah. Khalil et Eh. Mansour, TOXICITY OF CRUDE EXTRACELLULAR PRODUCTS OF AEROMONAS-HYDROPHILA IN TILAPIA, TILAPIA-NILOTICA, Letters in applied microbiology, 25(4), 1997, pp. 269-273
BIOLOGICAL AND CHEMICAL EVALUATION OF CHICK PEA SEED PROTEINS AS AFFECTED BY GERMINATION, EXTRACTION AND ALPHA-AMYLASE TREATMENT
Authors: MANSOUR EH
Citation: Eh. Mansour, BIOLOGICAL AND CHEMICAL EVALUATION OF CHICK PEA SEED PROTEINS AS AFFECTED BY GERMINATION, EXTRACTION AND ALPHA-AMYLASE TREATMENT, Plant foods for human nutrition, 49(4), 1996, pp. 271-282
UTILIZATION OF PUMPKIN SEED AND RAPESEED PROTEINS IN THE PREPARATION OF BOLOGNA TYPE SAUSAGES
Authors: MANSOUR EH DWORSCHAK E HUSZKA T HOVARI J GERGELY A
Citation: Eh. Mansour et al., UTILIZATION OF PUMPKIN SEED AND RAPESEED PROTEINS IN THE PREPARATION OF BOLOGNA TYPE SAUSAGES, Acta alimentaria, 25(1), 1996, pp. 25-36
THE EFFECT OF COOKING, AUTOCLAVING AND GERMINATION ON THE NUTRITIONALQUALITY OF FABA BEANS
Authors: KHALIL AH MANSOUR EH
Citation: Ah. Khalil et Eh. Mansour, THE EFFECT OF COOKING, AUTOCLAVING AND GERMINATION ON THE NUTRITIONALQUALITY OF FABA BEANS, Food chemistry, 54(2), 1995, pp. 177-182
NUTRITIONAL POTENTIAL AND FUNCTIONAL-PROPERTIES OF HEAT-TREATED WITH GERMINATED FENUGREEK SEEDS
Authors: MANSOUR EH ELADAWY TA
Citation: Eh. Mansour et Ta. Eladawy, NUTRITIONAL POTENTIAL AND FUNCTIONAL-PROPERTIES OF HEAT-TREATED WITH GERMINATED FENUGREEK SEEDS, Lebensmittel-Wissenschaft + Technologie, 27(6), 1994, pp. 568-572
EFFECT OF PROCESSING ON THE ANTINUTRITIVE FACTORS AND NUTRITIVE-VALUEOF RAPESEED PRODUCTS
Authors: MANSOUR EH DWORSCHAK E LUGASI A GAAL O BARNA E GERGELY A
Citation: Eh. Mansour et al., EFFECT OF PROCESSING ON THE ANTINUTRITIVE FACTORS AND NUTRITIVE-VALUEOF RAPESEED PRODUCTS, Food chemistry, 47(3), 1993, pp. 247-252
EVALUATION OF PUMPKIN SEED (CUCURBITA-PEPO, KAKAI-35) AS A NEW SOURCEOF PROTEIN
Authors: MANSOUR EH DWORSCHAK E PEREDI J LUGASI A
Citation: Eh. Mansour et al., EVALUATION OF PUMPKIN SEED (CUCURBITA-PEPO, KAKAI-35) AS A NEW SOURCEOF PROTEIN, Acta alimentaria, 22(1), 1993, pp. 3-13
PREPARATION AND FUNCTIONAL-PROPERTIES OF RAPESEED PROTEIN PRODUCTS
Authors: MANSOUR EH PEREDI J DWORSCHAK E
Citation: Eh. Mansour et al., PREPARATION AND FUNCTIONAL-PROPERTIES OF RAPESEED PROTEIN PRODUCTS, Acta alimentaria, 21(3-4), 1992, pp. 293-305
Risultati: 1-12 |