A5039327772- Probiotics and Fermented Foods
- Food and Agricultural Sciences
- Antioxidants, Aging, Portulaca oleracea
- Animal Diversity and Health Studies
- Digestive system and related health
- Microbial Metabolites in Food Biotechnology
- Biochemical effects in animals
- Date Palm Research Studies
- Meat and Animal Product Quality
- Botanical Research and Chemistry
- African Botany and Ecology Studies
- Papaya Research and Applications
- Phytochemicals and Antioxidant Activities
- Infant Nutrition and Health
- Cancer Research and Treatments
- Proteins in Food Systems
- Freezing and Crystallization Processes
- Protein Hydrolysis and Bioactive Peptides
- Drug Solubulity and Delivery Systems
- Food Science and Nutritional Studies
Al-Azhar University
2019-2024
Abstract Three different types of lactic acid bacteria ( Lactobacillus helveticus , rhamnosus and Streptococcus thermophilus S 3855 ) were used to manufacture white soft cheese. The resultant cheeses pickled for 28 days at refrigerator temperatures fed the experimental rats. chemical microbiological analyses cheese conducted storage periods (fresh, 7 days, 14 21 days). pH values protein content gradually decreased during peroid. Conversely, moisture content, titratable acidity, fat/DM %...
The purslane ice milk was made with the addition of extract at levels 0.0, 0.1, 0.2, 0.3, and 0.4% for control, T1, T2, T3 T4, respectively.Integrating led to a significant decrease in density (from 0.725 0.652 g/cm3) as well weight per gallon 6.05 5.44 lb.) resultant milk.On other hand, overrun percentage increased from 41.20 58.90%.T4, which contained greatest (0.4%), gained highest values milting resistant after 10 50 minutes.Addition total solids, acidity, nitrogen, ash significantly),...
Our study was carried out to increase the biological and nutritive value of traditional kishk product. Purslane prepared by adding varying concentrations purslane powder (0.0, 0.25, 0.5, 1.0, 1.5 2%) mixtures. Results showed that, is rich in K, P Ca it has a high content protein, fat ash while low moisture pH values. Addition increasing amount acidity with concentration 22.66±0.25 25.91±0.02%, 1.2 1.85% 5.55±0.02 6.55±0.03%, respectively. Moisture, were decreased concentration. Prepared had...
Egyptian Jallab (EJ) is a conical candy (light to dark brown), manufactured from part of sugar cane juice, that used in the black honey industry. EJ considered an unrefined or non-centrifugal form sugar. The traditional use as candy, but it can also be for making ice cream, cupcakes, biscuits, and toffee, well being other food applications. In this study, was substitute cream at 0, 25, 50, 75, 100%. Total solids, titratable acidity, pH, protein, ash, fat, specific gravity, weight per gallon,...