A5033917576- Bee Products Chemical Analysis
- Proteins in Food Systems
- Microbial Metabolites in Food Biotechnology
- Food composition and properties
- Protein Hydrolysis and Bioactive Peptides
- Meat and Animal Product Quality
- Radiation Effects and Dosimetry
- Phytochemicals and Antioxidant Activities
- Animal Diversity and Health Studies
- Consumer Attitudes and Food Labeling
- Animal health and immunology
- Food Safety and Hygiene
- Moringa oleifera research and applications
- Probiotics and Fermented Foods
- Phytase and its Applications
- Phytochemical and Pharmacological Studies
- Algal biology and biofuel production
- Infant Nutrition and Health
- Seed and Plant Biochemistry
- Pomegranate: compositions and health benefits
- Cassava research and cyanide
- Sesame and Sesamin Research
- Botany, Ecology, and Taxonomy Studies
- Food Industry and Aquatic Biology
- Microbial Inactivation Methods
South Valley University
2019-2024
New Valley University
2019-2024
The microalga Spirulina platensis is recognized for its high nutritional value, particularly in terms of protein and bioactive compounds, can be used to produce functional foods. aim this study was develop a novel Ricotta cheese fortified with different amounts spirulina powder (SRC) (0.25 , 0.5, 0.75, 1.0) g/100 g evaluate the effects on cheese's physicochemical, sensorial, microbiological properties over 21- day storage period at 5°C. had 70.4, 5.02, 6.77, 5.43, 12.06 (as drymatter)...
Doum fruit and pomegranate peels are riches healthy nutrients such as fiber, minerals antioxidant potentially protect from diet related diseases. This research was conducted to study the influence of ice cream enriched with powder (PPP) syrup (DFS) alone or in a combination at different ratios on its physicochemical, rheological, microbiological, organoleptic properties. Ice PPP DFS have high contents total solids, protein, fat, ash, antioxidants activity, gross energy which raised up...
Abstract Nutrient-dense colostrum can be employed as a functional food ingredient. This work aimed to produce novel probiotic Cream cottage cheese (FPC) using (ABT) culture and bovine powder (BCP) at levels of 1, 2, 3%. Physicochemical properties (antioxidant activity, fatty acid profile, antibacterial activity) were analyzed. The outcome revealed that hardness, cohesiveness, gumminess increased while springiness chewiness decreased for the treated cheeses. In FPC, medium-chain acids...
Sesame seeds (Sesamum indicum L.) are probably the most ancient oil seed crops used in functional Labneh preperation. The goal of present study was to explore quality made from skim milk fortified with 0%, 2%, 4%, and 6% sesame powder (SSP) as alternative fat. Control whole their treatments SSP were stored for 21 days at 5 ± 1 °C. physiochemical, microbiological, organoleptic properties determined fresh (for 7, 14, days) well amino acids microstructures measured Labneh. results showed that...
Abstract Tiger nuts are an excellent food choice due to their rich mineral, fiber, and antioxidant content. nut milk was replaced by 25, 50, 75, 100% of cow’s in the ice cream mixture. The impact substituting cow with tiger on physicochemical, rheological, organoleptic properties examined. Adding a combination resulted mixes more fiber antioxidants lower protein ash levels compared control (100% milk). Ice higher Fe Zn than that control. Dynamic viscosity values were decreased increasing...
Manufacture of virtually all milk and dairy products involves heat treatment, with the goal killing bacteria inactivating enzymes, among other things. Thermal reactions, on hand, might result in undesired changes such as protein denaturation, non-enzymatic browning, creation a cooked flavour, nutritional quality loss (vitamins volatile chemicals), bacterial inhibitor inactivation, rennet ability deterioration. Over above thermal processes are characterized most energy-consuming technologies...
The present study focused on the mixing of adult cattle rennet with Moringa seeds during extraction process to improve its strength and use it as an alternative for calf in cheese production.The oleifera powder were mixed at a ratio 2%.Crude partially purified extracts (using ammonium sulphate 60% concentration) used.The include six different milk coagulants; extract (ARE), mix (AME), (ARP), (AMP), commercial (RRE) (CRE).The flocculation time, clotting activity, proteolytic optimum pH...