Shimaa, A. Amin

Production and Evaluation of Soybean Tempeh to Use as a Ready to Eat Meal in Egyptian Hotels

A. A. Refaat, Hemmat, M. Abdel-hady, Shimaa, A. Amin & A. M. Emam · Asian Food Science Journal · 2018

Aims: Production and evaluation of soybean tempeh for use as a new food category (as appetiser, salads and crisps) in Egyptian hotels. Study Design: Study soybean tempeh was prepared by fermenting soybean seeds with Rhizopus oligosporus ATCC 22959 during 96 hours fermentation per...

Open access Research Article 10.9734/AFSJ/2018/43681

Production of Gellan Gum by Sphingomonas paucimobilis on Crude Sweet Whey Using Different Bioreactor Feeding Strategies

Rawia, F. Gamal, Hemmat, M. Abdel-hady, Shimaa, A. Amin & Shimaa, K. Ali · South Asian Journal of Research in Microbiology · 2018

Aims: Production of gellan gum by Sphingomoas paucimobilis from whey was optimized by different fermentation techniques. Study Design: Study the growth behavior of Sphingomoas paucimobilis was cultivated on 40% sweet whey medium in the bioreactor as a batch, fed batch and continu...

Open access Research Article 10.9734/sajrm/2018/v1i4815