5 hasil untuk "Hazem Fayed"
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Artikel Jurnal Teks lengkap
Effect of Nettle (Urtica dioica), Melissa (Melissa officinalis), and Pomegranate (Punica granatum) peel extracts on the oxidative stability and sensory properties of butter during storage at 5°C for 90 days
This study investigated the effects of three plant extracts and the synthetic antioxidants butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) on the quality characteristics and oxidative stability of butter during storage at 5 °C for 90 days. Butter samples were supplemented with…
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Artikel Jurnal Teks lengkap
Effect of Fortification of Yogurt-Milk with Co-Precipitate Mixtures of Casein And Flax-Seeds Protein Isolates on The Quality of The Produced Yogurt
Protein in demucilaged and defatted Flax-seeds powder dispersions was solubilized at pH 11, precipitated at pH 4.5 and freeze-dried to obtain Flax-seeds protein isolate powder (FPI). Fresh skim milk was used to precipitate acid casein at pH 4.5, and freeze-dried to obtain casein powder (Cn). Three…
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Artikel Jurnal Teks lengkap
Effect of Implementing Swallowing Training Exercises on Neurogenic Dysphagia among Acute Stroke Patients
Background: Neurogenic dysphagia is one of the most dangerous consequences of stroke leading to pulmonary infections and even death in stroke survivors. Aim: Evaluate the effect of implementing swallowing training exercises on neurogenic dysphagia among acute stroke patients. Design: A…
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Artikel Jurnal Teks lengkap
SDS-PAGE ELECTROPHORESIS AND SOLUBILITY CHARACTERISTICS OF CASEIN – Chlorella Vulgaris PROTEIN ISOLATE CO-PRECIPITATE MIXTURES
Protein isolate was obtained from microalgae Chlorella vulgaris, the protein percent in the isolated protein was 56%. A solution (3.5% protein) of Chlorella vulgaris protein isolate (CPI) was blended with fresh skim milk (pH 6.6) at volume ratios of 5:95 , 10:90 and 15:85 (vol:vol) Chlorella…
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Artikel Jurnal Teks lengkap
RIPENING INDICES OF UF DOMIATI CHEESE MADE USING CHEESE SLURRY FORTIFIED WITH PROTEOLYTIC AND LIPOLYTIC ENZYMES
This study aimed to evaluate the effect of adding cheese slurries fortified with protease and lipase enzymes on the ripening process of cheese made from ultrafiltered (UF) cow's milk. Three cheese slurries were prepared from cow's milk curd: the first served as a control (slurry A), the second was…