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The Effect of Malting Conditions on the Production of Non alcoholic Sorghum Malt Beverage
The present study aimed to investigate the effect of malting conditions on malt quality to produce non-alcoholic sorghum malt beverage. Feterita sorghum cultivar was used to prepare the sorghum malt.Expand
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Color Characteristics and Functional Properties of Flaked Turkey Dark Meat as Influenced by Washing Treatments
Effects of potassium phosphate and sodium acetate washing procedures on the composition, color characteristics, and functional properties of turkey dark meat were determined. All evaluations wereExpand
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Influence of Enrichment of Wheat Bread with Pomegranate ( Punica granatum L) Peels by-Products
The influence of the enrichment of wheat bread with pomegranate peels by-products at 5%. 7.5% and 10% levels were investigated. The results show that pomegranate peel contained contain 15.91%, 7.56%,Expand
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Influence of Prerigor Pressurization on Postmortem Beef Muscle Creatine Phosphokinase Activity and Degradation of Creatine Phosphate and Adenosine Triphosphate
Semimembranosus muscle was excised immediately following slaughter and pressurized at 103.5 MN−2 for 2 min at 35°C. Creatine phosphate (CP), adenosine-5′-triphosphate (ATP) and R-values (a measure ofExpand
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Microbial Safety of Dried Fish Meat (Kejeik) Produced in Sudan
The present study aimed to estimate the microbiological characteristics as well as the safety of traditionally fermented fish product, Kejeik. Kejeik samples were collected from Singah city (BlueExpand
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Quality Evaluation of Yoghurt Supplemented with Carrot Juice
In the present study, carrot juice was used in the preparation of yoghurt using cow's milk. The effect of refrigerated storage (6°C) in the chemical and microbiological characteristics of yoghurtExpand
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Chemical Composition of the White Cheese Produced at Household Level in Dueim Area, White Nile State, Sudan
Chemical Composition of the White Cheese Produced at Household Level in Dueim Area, White Nile State, Sudan The present study aimed to determine chemical composition of Jibna-beida produced at smallExpand
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A RESEARCH NOTE CHARACTERISTICS OF RESTRUCTURED PRODUCTS MADE FROM COLOR MODIFIED TURKEY THIGH MEAT
Turkey thigh meat was flaked, washed to lighten its color, formulated into 100% phosphate washed thigh (100P), 100% acetate/phosphate washed thigh (100AP), 50% flaked breast plus 50% phosphate washedExpand
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