検索結果 - Asaad R. Al-Hilphy

Exploring the Power of Thermosonication: A Comprehensive Review of Its Applications and Impact in the Food Industry 著者: Alaa R. Abdulstar, Ammar B. Altemimi, Asaad R. Al-Hilphy

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The use of response surface methodology (RSM) for improving Freezing point, Cloud point and Pour point of common carp (Cyprinus carpio L.) fish viscera oil extracted by infrared ra... 著者: Atheer A. Al–Mtury, Sabah M. Al–Shatty, Asaad R. Al–Hilphy

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Extraction, Purification, Optimization, and Application of Galactomannan-Based Edible Coating Formulations for Guava Using Response Surface Methodology 著者: Ammara Ainee, Sarfraz Hussain, Muhammad Nadeem, Asaad R. Al-Hilphy, Azhari Siddeeg

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A Comprehensive Review of Modified Atmosphere Packaging for Poultry Meat: Effects on the Qualitative Characteristics and Shelf-Life Stability 著者: Asaad R. Al-Hilphy, Majid H. Al-Asadi, Jalilah H. Khalaf, Amin Mousavi Khaneghah

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Assessing Compositional and Quality Parameters of Unconcentrated and Refractive Window Concentrated Milk Based on Color Components 著者: Asaad R. Al-Hilphy, Haider I. Ali, Sajedah A. Al-IEssa, Mohsen Gavahian, Amin Mousavi-Khaneghah

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Sustainable Innovations in Steam Generation for Food Sterilization Processes: A Review 著者: Atheer Abdul Amir Al-Mtury, Sabah Malik Al-Shatty, Asaad R. Al-Hilphy, Muhammad Faisal Manzoor

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Sustainable Innovations in Steam Generation for Food Sterilization Processes: A Review 著者: Atheer Abdul Amir Al-Mtury, Sabah Malik Al-Shatty, Asaad R. Al-Hilphy, Muhammad Faisal Manzoor

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Modified Atmosphere Packaging of Chicken Thigh Meat: Physicochemical and Sensory Characteristics during the Frozen Storage Period 著者: Asaad R. Al-Hilphy, Majid H. Al-Asadi, Jalilah H. Khalaf, Amin Mousavi Khaneghah, Muhammad Faisal Manzoor

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Vacuum Ohmic Heating: A Promising Technology for the Improvement of Tomato Paste Processing, Safety, Quality and Storage Stability 著者: Asaad R. Al-Hilphy, Ammar B. Altemimi, Zina T. Alkanan, Aya S. Eweys, Imane Haoujar, Francesco Cacciola, Tarek G. Abedelmaksoud

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Vacuum Ohmic Heating: A Promising Technology for the Improvement of Tomato Paste Processing, Safety, Quality and Storage Stability 著者: Asaad R. Al-Hilphy, Ammar B. Altemimi, Zina T. Alkanan, Aya S. Eweys, Imane Haoujar, Francesco Cacciola, Tarek G. Abedelmaksoud

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EXTRACTING, CHARACTERIZATION OF GELATIN FROM OSTRICH BONES AND USE IN SOME FOOD SYSTEMS 著者: Alaa M. S. Al-Baidhani, Aum El-Bashar H.J. Al-Mossawi, Alrubeii A. M. S., Asaad R. Al-Hilphy

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Vacuum Ohmic Heating: A Promising Technology for the Improvement of Tomato Paste Processing, Safety, Quality and Storage Stability 著者: Asaad R. Al-Hilphy, Ammar B. Altemimi, Zina T. Alkanan, Aya S. Eweys, Imane Haoujar, Francesco Cacciola, Tarek G. Abedelmaksoud

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Innovative date syrup processing with ohmic heating technology: Physiochemical characteristics, yield optimization, and sensory attributes 著者: Asaad R. Al-Hilphy, Thamer-K.M. Al-Behadli, Atheer A. Al-Mtury, Arzaq A. Abd Al-Razzaq, Ayoub S. Shaish, Lan Liao, Xin-An Zeng, Muhammad Faisal Manzoor

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