Dr. Tarek   Morad Alnemr

Dr. Tarek Morad Alnemr

King Faisal University, Saudi Arabia

Highest Degree
Ph.D. in Food Science and Technology from Alexandria University, Egypt

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Area of Interest:

Food Science Technology
Novel Food
Shelf Life
Waste Management

Selected Publications

  1. Helal, A., N. Rashid, N. Dyab, M. Otaibi and T. Alnemr, 2018. Enhanced functional, sensory, microbial and texture properties of low-fat set yogurt supplemented with high-density inulin. J. Food Process. Beverages, 6: 1-11.
  2. Al‐Nemr, T.M., S.E. Mohamed, A. Barbabosa and A.Z. Salem, 2016. Influence of Nisin and Lauryl arginine ester against some foodborne pathogens in recombined feta and processed spread cheese. J. Food Safety, 36: 172-179.
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  3. Alnemr, T., A. Helal, A. Hassana and K. Elsaadany, 2016. Utilizing the functions of hydrocolloids as fat mimetic to enhance the properties of low-fat Domiati cheese. J. Food Process. Technol., Vol. 7. 10.4172/2157-7110.1000637.
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  4. El Ghannam, M., T. El Nemr, A. Hassan and N. Dyab, 2015. Encapsulation efficiency, microstructure and oxidation stability of fish oil encapsulated powder made by using whey protein concentrate. Alexandria Sci. Exchange J., 36: 221-225.
  5. Alnemr, T., A. Basioni, A. Hassn and M. Alghanam, 2015. Effect of synergized filler as protein base substitution and replacer on technological properties of low-fat spreadable processed cheese analogue. J. Dairy Vet. Anim. Res., 2: 182-189.
  6. Amal, M.A.E.R., T.M. Alnemr and I.M. Mona, 2013. Potential utilization of texturizing inulin (Frutafit TEX) as a fat replacer in some food products. Alex. J. Food Sci. Technol., 10: 1-12.
  7. Alnemr, T.M., A.M.A. El-Razek, H.M. Hasan and M.I. Massoud, 2013. Improving of Karish cheese by using enhanced technological texturizing inulin. Alex J. Agric. Res., 58: 173-181.
  8. Tarek, M. and H.E. Mostafa, 2010. Screening of potential infants' lactobacilli isolates for amino acids production. Afr. J. Microbiol. Res., 4: 226-232.
  9. El-Nemr, T.M. and H. El-Gamal, 2009. Synbiotic free fat Labenah (yogurt cheese) analog based oat dietary fibers as a first-course salad with hotel meals. J. Facul. Tourism Hotel Fayoom Univ., 4: 6-21.
  10. El-Nemr, T. and H. El-Gamal, 2008. Characterization of low-fat yogurt salad as influenced by maltodextrin addition as a fat replacer in hotel menus. J. Home Econ.-Minufiya Univ., 18: 167-181.
  11. Hassan, H.E. and T.M. El Nemr, 2007. Novel recipes of probiotic low fat Labneh cheese as natural flavouring salads in hotel meals. J. Assoc. Arab Univ. Tourism Hospit., 4: 131-146.
  12. El-Nemr, T.M., M. El-Ghanam and N. Diab, 2007. Incorporation of Milk Protein Concentrate (MPC) and Whey Protein Concentrate (WPC) in the blend of low fat ice cream. J. Agric. Sci. Mansoura Univ., 32: 7401-7414.
  13. El-Nemr, T. and H. Mostafa, 2007. Influence of jerusalem artichoke inuline addition as a prebiotic on bifidobacteria survival in Egyptian flavored fermented rayeb drink. Deutsche Lebensmittel-Rundschau, 103: 65-71.
  14. El-Nemr, T.M., 2006. Incorporation of plant seeds solids (sweet lupine and chickpea) into Karish cheese analogs. Adv. Agric. Res., 11: 687-698.
  15. El-Nemr, T.M., 2006. Chemical, rheological and organoleptic properties of processed cheese analogs (partial and whole replacement of cheese). J. Adv. Agric. Res., 11: 699-710.
  16. Helmy, M.A., T.M. El-Nemr, I.A. Attia and S. Awad, 2005. Interaction between probiotic Labneh and probiotic whey enhanced with some herb oils and different packaging materials. Alexandria J. Agric. Res., 50: 63-80.
  17. El-Nemr, T.M., 2005. Viability of probiotic bacteria in Karish cheese during storage period by freezing or immersing in vegetable oils. Alex. J. Agric. Res., 50: 57-66.
  18. El-Nemr, T.M., A.H. Ali and S.A. Awad, 2004. Introducing of some herb oils in the manufacture of Probiotic Labneh. Alexandria J. Agric. Res., 49: 49-58.
  19. El-Nemer, T.M., S.A. Awad and A.H. Ali, 2003. Increasing of probiotic and therapeutic action in karish cheese using tolue balsam extract. Egypt J. Food Sci., 31: 213-226.
  20. Tahoun, M.K., T.M. El‐Nemr and O.H. Shata, 2002. A recombinant Saccharomyces cerevisiae strain for efficient conversion of lactose in salted and unsalted cheese whey into ethanol. Food/Nahrung, 46: 321-326.
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  21. Kheadr, E.E., A.M. Abd‐El‐Rahman and T.M. El-Nemr, 2002. Survivability and antimicrobial capacity of bifidobacteria and yoghurt bacteria during refrigerated storage of yoghurt made from lactose‐hydrolyzed milk. Alexandria J. Agric. Res., 47: 81-91.
  22. Gooda, E., T.M. El-Nemr and A.H. Malak, 2002. Viability of Bifidobacterium sp. in ice milk product enhanced by some herb oils. J. Agric. Sci. Mansoura Univ., 27: 3314-3321.
  23. Alnemr, T., 2002. Milk Processing Principles and Technology. Alexandria University, Egypt.
  24. Abd-El-Rahman, M.A., E.E. Kheadr and T.M. El-Nemr, 2002. Changes in physical-chemical properties of Bio-yoghurt made from lactose-hydrolyzed milk. J. Agric. Sci. Mansoura Univ., 27: 1089-1100.
  25. El-Nemr, T.M., 2001. Immobilization of recombinant strains of Saccharomyces cerevisiae for the hydrolysis of lactose in salted Domiati cheese whey. Eur. Food Res. Technol., 212: 225-227.
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  26. Alnemr, T., 2001. Role of Milk and its Products in Nutrition and Health. Alexandria University, Egypt.
  27. Helmy, M., T.M. El-Nemr and I. Attia, 2000. Carminative bio-yoghurt: Enrichment of bifido-yoghurt with some herb oils. J. Aglric. Mansoura Univ., 25: 4389-4399.
  28. Tahoun, M.K., T.M. El-Nemr and O.H. Shata, 1999. Ethanol from lactose in salted cheese whey by recombinant Saccharomyces cerevisiae. Zeitschrift Lebensmitteluntersuchung Forschung A., 208: 60-64.
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  29. El-Nemr, T.M., 1999. Enhancement of ethanol production from whey fortified with molasses by recombinant strains of Saccharomyces cerevisiae. Alexandria J. Agric. Res., 44: 119-128.
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