EFFECT OF ADDITION OF DIFFERENT TYPES OF SOYBEAN ON PROTEIN QUALITY OF PROCESSED KOFTA AND BURGER. [PDF]
Journal of Food and Dairy Sciences, 2012 The present work was carried out to study the effect of addition soybean products, namely Soy Protein Isolate (SPI) by substitution from meat at three levels (2, 3 and 4%), Textured Soy Protein (TSP) and Defatted Soy Flour (DSF) by substitution from ...
Rania El-Gammal, El-Gammal Rania E
exaly +3 more sources
Antioxidant, Sensory and Antibacterial activities of some Essential oils in Beef Kofta [PDF]
Benha Veterinary Medical Journal, 2020 This study was investigated the antioxidant, antibacterial and sensory effects of lemongrass (Cymbopogon Citrates), orange (Citrus Sinensis) and thyme (Thymus vulgaris) oils in concentrations (0.5% & 1%) on beef Kofta at 4oC for 10 days storage ...
Reham Amin, Amin Reham
exaly +3 more sources
PROLONG THE SHELF–LIFE OF CHILLED KOFTA USING EXTRACT OF GREEN TEA LEAVES [PDF]
Assiut Veterinary Medical Journal, 2011 The effects of various concentrations of green tea, Camellia sinensis, extract on the sensory, bacteriological and chemical quality of Egyptian traditional Kofta were studied. For this purpose, kofta samples were divided into five groups. First group was
TAKWA H. ISMAIL
exaly +3 more sources
Effect of Casein-Based Edible Coats Embodying Sorbic and Ascorbic Acids on the organoleptic, Physicochemical and Microbiological Quality of Frozen Beef Kofta [PDF]
Journal of Applied Veterinary Sciences, 2023 Edible coats derived from a natural animal source and conveying natural active compounds to meat products may be the golden solution that sums up various preserving benefits.
Mai Mohamed +5 more
doaj +3 more sources
Quality Attributes of Market Egyptian beef Kofta [PDF]
Veterinary Medical Journal (Jizah, Egypt: 1995), 2015 A total of seventy five commercially produced frozen beef kofta were purchased from different grand hypermarkets in the Giza governorate. The collected samples resemble three groups (A, B & C) each containing 25 samples, where group A were the ...
Ismail Ahmed H.H +2 more
exaly +3 more sources
Effect of Anatomical location of fat on quality attributes of Beef kofta during freezing storage [PDF]
Veterinary Medical Journal (Jizah, Egypt: 1995), 2015 A three-trial-based experiment was designed to investigate the effect of incorporate of fat from different anatomical locations (subcutaneous, mesenteric, and kidney fat) on the quality attributes of beef kofta during Storage at -18°C for 3 months ...
El-Sherif Amal M.A +2 more
exaly +3 more sources
Black seeds (Nigella sativa) essential oil impact on the microbiological and oxidative stability of Nile tilapia (Oreochromis niloticus) fish kofta [PDF]
Benha Veterinary Medical Journal, 2023 Nowadays, the customer’s approach towards naturally preserved fish meat products gained interest to overcome health risks of synthetic preservatives. So, our investigation aimed to study the effectiveness of natural preservatives for controlling spoilage
Walid Arab, Rasha Elsabagh
exaly +3 more sources
EVALUATION OF HYGIENIC AND NUTRITIONAL QUALITY OF KOFTA AND SAUSAGE SANDWICHES IN NEW VALLEY GOVERNORATE [PDF]
Assiut Veterinary Medical Journal, 2022 In the current study, a total of 100 ready-to-eat (RTE) sandwiches (50 of each) sausage and kofta (25 fried and 25 grilled) were collected randomly from fast food restaurants in Elkharga city, New Valley Governorate, Egypt for assessment of the hygienic (
KHLOUD AYMAN SAYED MOHAMED +2 more
doaj +2 more sources
Assessment of adulteration in fresh minced beef and cooked kofta by different methods [PDF]
Benha Veterinary Medical JournalConcerns about food fraud are significant from a public health, legal, economic, and religious perspective. We randomly selected forty samples of fresh minced beef and cooked kofta (twenty of each) from various butcher shops and restaurants in the ...
Hala gaafar +3 more
doaj +2 more sources
climate change, meat analogs, sustainable protein, Amino acids, nutritive value [PDF]
New Valley Journal of Agricultural Science, 2023 Global warming is the main factor causing climate change. The worldwide food system is responsible for about 25% of greenhouse gases (GHG) emissions, with livestock production accounting for the majority of these emissions.
Eatemad El-Sayed
doaj +2 more sources