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1.
Qatar Medical Journal. 2010; 19 (2): 64-66
en Inglés | IMEMR | ID: emr-162900

RESUMEN

Epithelial myoepithelial carcinomas [EMC] are rare carcinomas of the salivary glands. We report here the 6th case of this tumor which arises at the nasal cavity. In case of any histopathological report shows up a pleomorphic adenoma in an unusual site, we highly recommended the use of immunohistochemistry assay as an important tool for the diagnosis of this tumor

2.
Egyptian Journal of Nutrition. 2008; 23 (2): 1-23
en Inglés | IMEMR | ID: emr-86211

RESUMEN

Kofta as Egyptian food, is favourable for most classes of people in Egypt. In this study, a mixture of vegetarian kofta using some legumes as lentils - chickpeas - Mungbean in addition to rice - fareek - burghol - onion - garlic - coriander - parsley and green pepper, was prepared. The chemical composition of raw materials and some vegetarian kofta mixtures were determined. The results indicated high content of protein, carbohydrates, minerals and low fat content in raw materials and some prepared vegetarian kofta mixtures. Studying the effect of frying on the chemical composition and sensory evaluation of the obtained mixtures. Chemical analysis showed that the best mixtures contained high content of protein, carbohydrates and minerals such as potassium, calcium, phosphorus and iron. The results of the sensory evaluation and difference between the eighteen mixtures recorded that mixture No. [2] was the best followed by mixtures [5], [8], [11]and[14], respectively. Studying some of the chemical properties of natural oil used in frying had proved that the frying process for one hour did not affect the properties of the oil used. In this study, possible production of vegetarian kofta had introduced high nutritional value for people who suffer from consuming animal protein but replacing by some legumes, grains and vegetables. The advantage of this easily prepared product of cheap price which lacks oil absorbed during the frying process, the matter which makes it economically productive


Asunto(s)
Productos de la Carne , Química Física , Valor Nutritivo , Gusto , Fabaceae
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