بحث بيانات أعضاء هيئة التدريس - جامعة الزقازيق

احمد عادل اسماعيل محمدالبدوى

الموقع الشخصى
السيرة الذاتية

احمد عادل اسماعيل محمدالبدوى

الكلية الزراعة - القسم علوم الاغذية

التدرج الوظيفى الأكاديمى

الأبحاث العلمية

1 - . Color and pigments of packaged refrigerated beef (1380).

2 - The nature of hydrative changes and cationic shifts in the over-tenderization of beef muscle resulting from irradiation (1382).

3 - Color and pigment stability of packaged refrigerated beef. (1383).

4 - Effect of Soaking in water, thermal enzyme Inactivation, and irradiation on the textural factors of beef. (1383).

5 - Effect of irradiation and pre-irradiation treatments on beef muscle proteins (1383).

6 - Studies on the deterioration of sugarcane. 5-Varietal resistance to deterioration under Nag Hamadi conditions (1385).

7 - Studies on maturity of sugar cane grown under nag Hamadi conditions (1385).

8 - . Suitability of some local wheat varieties for biscuit production (1385).

9 - Microbiological studies of some food ingredients (1387).

10 - Einfluss von Athylendiamintetraacetat und Triathanolaminehydrochlorid auf die Proteinbestimmung mit der Biuret-Methode (Influence of ethlendiamine tetreacetate and triethanolamine hydrochloride on the determination of protein by the biuret (1388).

11 - Isozyme der Lactatdehydrogenase in Muskeln von PSE-Schweinen und normalen Tieren. (1388).

12 - Beziehung zwischen Enzymaktivitat und Myoglobingehalt in der Muskulatur von Schlachttieren (1389).

13 - Einfluss des Gefrierens von Fleisch auf die subzellulareVerteilung von Muskelenzymen (1389).

14 - Veranderungen der Aktivitat und der subzellularen Verteilung von Mitochondrien-Enzymen im Rindermuskel post mortem (1389).

15 - Minerals of Muscle as related to mrat tenderness (1389).

16 - Post-mortem treatment of beef. I-Curring. (1389).

17 - . Post-mortem treatment of beef. II. Cooking, tenderizing enzymes and addition of fats (1390).

18 - Post-mortem treatment of beef. III. Cold- and freeze-storage. (1389).

19 - Evaluation of local meats. I.Gross chemical composition and energy value (1389).

20 - Evaluation of local meats. II- Important minerals (1389).

21 - Evaluation of local meats. III. Essential amino acids (1389).

22 - Evaluation of local meats. IV. Hydration Chracteristics (1389).

23 - Minerals of Muscle as related to meat tenderness (1389).

24 - Hydrative changes in two muscles during post-mortem aging (1390).

25 - .Effect of burning and chopping on sugarcane deterioration in the UAR. Proceedings of the International Society of Sugarcane Technologists, Fourteenth Congress, New Orleans (1391).

26 - Lactate dehydrogenase and its isoenzymes I (1392).

27 - Lactate dehydrogenase and its isoenzymes II (1392).

28 - Lactate dehydrogenase and its isoenzymes III (1392).

29 - Lactate dehydrogenase and its isoenzymes IV (1392).

30 - The effect of some media and additives on the nosing formation by Streptococcus lactic (nisin producer (1392).

المجالات البحثية

Food Science and Technology