A5027800792- Food composition and properties
- Phytochemicals and Antioxidant Activities
- Polysaccharides Composition and Applications
- Seed and Plant Biochemistry
- Botanical Research and Applications
- Insect Utilization and Effects
- African Botany and Ecology Studies
- Meat and Animal Product Quality
- Food Chemistry and Fat Analysis
- Seaweed-derived Bioactive Compounds
- Advances in Cucurbitaceae Research
- Bee Products Chemical Analysis
- Microbial Metabolites in Food Biotechnology
- Nanocomposite Films for Food Packaging
- Food Science and Nutritional Studies
- Morinda citrifolia extract uses
- Nutrition, Health and Food Behavior
- Nuts composition and effects
- Insect and Pesticide Research
- Microencapsulation and Drying Processes
- Cocoa and Sweet Potato Agronomy
Cairo University
2018-2024
Abstract Spread products have an important market share as they high nutritional value and are increasingly consumed, especially by children a source of energy. The purpose this work was to evaluate the potential use powdered chickpea, black rice, carob, doum, date seeds, beetroot produce novel functional spreadable cocoa‐free alternatives. Additionally, avoid side effects cocoa‐based assess cocoa replacement on sensory properties, chemical composition, texture analysis, viscosity,...
Abstract This study aimed to investigate the extraction of total phenolic compounds sugarcane bagasse using various solvents. In addition, Sugarcane Bagasse Water Extract (SBWE) was used in refrigerated fresh meat as natural preservative. The dipped into water solutions containing concentrations (T1:125, T2:250 and T3:500 ppm). During 10 days storage at 4 °C for all treated samples were compared with untreated one. results revealed that SBWE showed relevant values (17.90 mg/g) flavonoids...
The study aimed to develop pasta dough using chickpeas as a substitute for wheat flour and fortified with carob, beetroot, spinach. Three formulations of gluten-free were prepared: F1 (chickpea 97% + carob powder 2% CMC1%), F2 87% beetroot 10% CMC1%) F3 spinach CMC1%). Physical, chemical, rheological, sensory characteristics chickpea evaluated compared semolina (CS) control. In comparison conventional pasta, has higher content protein, fiber, polyphenolic compounds. results indicated that...
Abstract This study reports the evolution of phenolics, inulin content, proximate composition, hardness, and sensory characteristics an inulin‐rich healthy snack bar (The Sunroot Snack Bar) over 90 days storage in refrigerated room temperature storage. A response surface methodology (RSM) with a central composite rotatable design was first employed for optimizing concentrations sunroot, potato, oats. The optimum selected oat were 53.99, 37.88, 5 g, respectively, quadratic model found to...
In this study 90 cake samples were collected from the super markets present in some Egyptian governorates to assess their quality and safety (compliance national &International Regulations). The results showed that all free of benzoic acid except nine contained sorbic at more than 2000mg/kg which (3360+105), (3090+102),(4800+105),(2838+151),(2505+108),(2717+145),(2659+142),(2173+19)،(2535+108) mg/kg. also ratio matched for concentration was 15.6% while Failed 86.6% according NFSA decision...
ABSTRACT This study explores honeybee as a food source through chemical analysis of pupa and adult stages drones workers ( Apis mellifera L.). The findings reveal that exhibited higher protein fat content, while have the highest carbohydrate levels. Additionally, seventeen amino acids nine minerals were identified, with in stage having elevated levels fifteen acids, notably glutamic acid at 7.97 g/100 g. Moreover, 24 fatty discovered, oleic being most abundant (55.96% adult, 44.14% pupa)....
This study aimed to evaluate the chemical composition, fatty acid, amino and phytochemical profiles of three selected spices aromatic herbs i.e. fennel, caraway, chamomile. The assessed their potential as sources bioactive compounds. Various solvents, including distilled water, ethanol, methanol, acetone, were used extract these antioxidant activity (AOA) total phenolic content (TPC) extracts measured using in vitro methods. Significant differences observed composition chamomile powders,...
This research studied the opportunity to enrich biscuits with pea pods and faba bean hulls (seed coat) powder. Chemical composition, polyphenol content, flavonoid antioxidant activity of pod powders were investigated. To assess their effect on biscuit color, hardness, sensory characteristics, these separately replaced wheat flour at 2.5, 5, 10% levels. The resultant composite flours then utilized prepare biscuits. In addition, effects Mixolab parameters doughs correlation hardness texture...
Vegetable breeding is one of the most important ways to ensure food security.The current study was conducted on five inbred lines obtain 10 F1 pickling cucumber hybrids using half diallel mating design.The results indicated that high significant differences between all genotypes compared with check in studied traits.In addition to, general (GCA) and specific combining ability (SCA) effects for traits.The ratio GCA / SCA less than unity, which indicates non-additive genetic variance...