A5041512817- Protein Hydrolysis and Bioactive Peptides
- Microbial Metabolites in Food Biotechnology
- Phytochemicals and Antioxidant Activities
- Food Quality and Safety Studies
- Fermentation and Sensory Analysis
- Coenzyme Q10 studies and effects
- Polysaccharides and Plant Cell Walls
- Selenium in Biological Systems
- Seaweed-derived Bioactive Compounds
- Natural Antidiabetic Agents Studies
- Food composition and properties
- Probiotics and Fermented Foods
- Fungal Biology and Applications
- Microbial Inactivation Methods
- Genetics, Aging, and Longevity in Model Organisms
Cairo University
2020-2024
University of Agriculture in Krakow
2024
Jiangsu University
2020-2023
This study designed to investigate effect of fermentation by Lactobacillus plantarum on antioxidant and anticancer properties Cinnamomum cassia aqueous solution. The optimum condition produce high activity was 107 CFU L. plantarum/10 g cinnamon at pH6 after 3 days incubation 35 °C. Fermented showed an increase in ABTS, DPPH H2O2 24.63, 58.31 60.27%, respectively over the control. Also, total phenolic flavonoid contents were increased, 8.15 11.40 mg GAE/g 0.43 2.61 QE/g, respectively. gallic...
The effect of fermentation by Saccharomyces cerevisiae on biological properties cinnamon (Cinnamomum cassia) was investigated. study demonstrated that the extract S. cerevisiae-fermented (S.C.FC) has antioxidants higher than non-fermented one. optimum results for antioxidant yield were noted with 10
The optimization of extraction parameters, including the process time, temperature, and liquid-to-solid ratio, was conducted in order to obtain polysaccharide-rich fraction from lyophilized Agaricus bisporus fruiting body. efficiency for polysaccharides antioxidant activity determined by analyzing extracts total carbohydrate content, reducing sugars employing DPPH, ABTS, hydroxyl radical scavenging assays. results showed that all except impacted differently on activity. highest content...
Ohmic heating (OH) is an electrothermal technology used to inactivate enzyme and microbial activities. This work aimed study the impact of Heating Under Vacuum (OHUV) which compared conventional (CH) as well storage stability at 5°C 25 °C on safety, nutritional quality. The evaluation parameters were pH, titratable acidity, TSS, lycopene, ascorbic acid, PME, HMF, microbiological activity. obtained results showed that tomato paste samples treated by OHUV are significantly superior CH in terms...