Separation and purification processes for food production

Isolation and Physico-chemical Characterization of Mung Bean Starches (with Fawzy A. El-Fishawy, Mohamed A. El-Geddawy, Tomas Kurz, and Mohamed N. El-Rify), International Journal of Food Engineering (2008)

The starch yields from both whole (MSI1) and decorticated mung bean seeds (MSI2) were 26.00...

 

Food Technology

The Changes in the Lipid Composition of Mung Bean Seeds as Affected by Processing Methods (with Fawzy A. El-Fishawy, Mohamed A. El-Geddawy, and Tomas Kurz), International Journal of Food Engineering (2008)

This study was conducted to assess in detail the possible effects of some technological processes...

 

Food Process Engineering

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Investigations on the influence of dextran during beet sugar production with special focus on crystal growth and morphology (2007)

In the present study, the sensitivity and accuracy of the common methods of dextran determination...

 

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Influence of dextran concentrations and molecular fractions on the rate of sucrose crystallization in pure sucrose solutions, Influence of dextran concentrations and molecular fractions on the rate of sucrose crystallization in pure sucrose solutions (2007)

The quality of sugar production in sugar beet factories depends on many parameters, in particular...

 

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Influence of dextran concentrations and molecular fractions on the rate of sucrose crystallization in pure sucrose solutions, Influence of dextran concentrations and molecular fractions on the rate of sucrose crystallization in pure sucrose solutions (2007)

The quality of sugar production in sugar beet factories depends on many parameters, in particular...