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Egyptian Journal of Food Science最新文献

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Feeding Bifidus Milk Beverage: Effects on Albino Rats after Ketogenic Diet 喂食双歧杆菌牛奶饮料：生酮饮食对白化大鼠的影响
Egyptian Journal of Food Science Pub Date : 2024-07-11 DOI: 10.21608/ejfs.2024.284746.1181
R. Moawad, Asmaa H M Moneeb
{"title":"Feeding Bifidus Milk Beverage: Effects on Albino Rats after Ketogenic Diet","authors":"R. Moawad, Asmaa H M Moneeb","doi":"10.21608/ejfs.2024.284746.1181","DOIUrl":"https://doi.org/10.21608/ejfs.2024.284746.1181","url":null,"abstract":"","PeriodicalId":11425,"journal":{"name":"Egyptian Journal of Food Science","volume":"108 20","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141657412","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Effect of Osmo-Dehydration and gamma irradiation on Nutritional Characteristics of Dried Fruit 脱水和伽马辐照对干果营养特性的影响
Egyptian Journal of Food Science Pub Date : 2024-06-01 DOI: 10.21608/ejfs.2024.263040.1174
Esraa Mousa, Maha Ali, Naglaa Hassan, Khaled Elbassiony
{"title":"Effect of Osmo-Dehydration and gamma irradiation on Nutritional Characteristics of Dried Fruit","authors":"Esraa Mousa, Maha Ali, Naglaa Hassan, Khaled Elbassiony","doi":"10.21608/ejfs.2024.263040.1174","DOIUrl":"https://doi.org/10.21608/ejfs.2024.263040.1174","url":null,"abstract":"","PeriodicalId":11425,"journal":{"name":"Egyptian Journal of Food Science","volume":"2 10","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141230709","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Biochemical Characteristics of Refrigerated Smoked Chicken Luncheon as Affected by Liquid Smoke 受液态烟影响的冷藏熏鸡午餐的生化特性
Egyptian Journal of Food Science Pub Date : 2024-06-01 DOI: 10.21608/ejfs.2024.264618.1175
Zeinab Farag, Shady ElShehawy
{"title":"Biochemical Characteristics of Refrigerated Smoked Chicken Luncheon as Affected by Liquid Smoke","authors":"Zeinab Farag, Shady ElShehawy","doi":"10.21608/ejfs.2024.264618.1175","DOIUrl":"https://doi.org/10.21608/ejfs.2024.264618.1175","url":null,"abstract":"","PeriodicalId":11425,"journal":{"name":"Egyptian Journal of Food Science","volume":"19 21","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141233298","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
The effect of replacing water with tiger nut milk (Cyperus esculentus L) on the physicochemical properties, fatty acid profile and meltability of spreadable processed cheese 用虎皮果奶（Cyperus esculentus L）代替水对可涂抹加工奶酪的理化性质、脂肪酸组成和可熔性的影响
Egyptian Journal of Food Science Pub Date : 2023-11-29 DOI: 10.21608/ejfs.2023.236916.1172
Hani Abd Elmontaleb, M. Hassaan, Ratiba B. Ahmed, Shaima M. Hamdy
{"title":"The effect of replacing water with tiger nut milk (Cyperus esculentus L) on the physicochemical properties, fatty acid profile and meltability of spreadable processed cheese","authors":"Hani Abd Elmontaleb, M. Hassaan, Ratiba B. Ahmed, Shaima M. Hamdy","doi":"10.21608/ejfs.2023.236916.1172","DOIUrl":"https://doi.org/10.21608/ejfs.2023.236916.1172","url":null,"abstract":"","PeriodicalId":11425,"journal":{"name":"Egyptian Journal of Food Science","volume":"19 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139211457","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Evaluation of Frozen Yoghurt Produced with Vegetable Oils 评估用植物油生产的冷冻酸奶
Egyptian Journal of Food Science Pub Date : 2023-11-12 DOI: 10.21608/ejfs.2023.232264.1171
Hussein Hussein, Youssef El-Kenany, Rezk Awad, M. Abo El-Naga
{"title":"Evaluation of Frozen Yoghurt Produced with Vegetable Oils","authors":"Hussein Hussein, Youssef El-Kenany, Rezk Awad, M. Abo El-Naga","doi":"10.21608/ejfs.2023.232264.1171","DOIUrl":"https://doi.org/10.21608/ejfs.2023.232264.1171","url":null,"abstract":"T HE EFFECT of substituting milk fat with vegetable oils (Sesame, Flaxseed and Olive) at a ratio of 50 and 100%, the characteristics of frozen yoghurt were investigated. Chemical composition, physical, and organoleptic properties were studied in the mix and resultant product. The results showed thatthe values ofpH, specific gravity, and titratable acidityof frozen yoghurt mixes were not significantly affected by the replacement of milk fat with vegetable oils(p ≤ 0.05). When the substituted by 50% of milk fat in frozen yoghurt mixes was swapped out for flaxseed oil, their apparent viscosity and freezing point significantly decreased, but their whipping ability significantly improved (p ≤ 0.05). The same tendency was seen when olive oil was used in place of milk fat. When milk fat was replaced with 100 percent flaxseed oil, the apparent viscositydecreased noticeably. In contrast, frozen yoghurt manufactured with sesame oil showed no discernible effect on titratable acidity or pH values as well as the specific gravity of final frozen yoghurt (p ≤ 0.05) When 50% of the milk fat was substituted by olive oil, the freezing point and apparent viscosity of the frozen yoghurt were dropped, but their overrun was decreased. The obtained frozen yoghurt containing 50 or 100% olive oil showed the lowest overrun value and melting resistance among all frozen yoghurt. However, replacing the milk fat with sesame oil increased the melting resistance of the resultant frozen yoghurt. The lowest organoleptic ratings were achieved with flaxseed substitution 50 and 100 %levels, which resulted in an oily test and a weak body of frozen products.At 50% replacement ratio for sesame oil recorded the highest sensory scores, which were confirmed by all the opinions of the arbitrators.","PeriodicalId":11425,"journal":{"name":"Egyptian Journal of Food Science","volume":"35 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139279660","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Effect of size, storage, age at harvest, and juice season on physicochemical and technological characteristics of sugar beetroot 大小、贮藏、采收年龄和榨汁季节对甜菜根理化和工艺特性的影响
Egyptian Journal of Food Science Pub Date : 2023-10-24 DOI: 10.21608/ejfs.2023.183489.1156
Reda Gomaa
{"title":"Effect of size, storage, age at harvest, and juice season on physicochemical and technological characteristics of sugar beetroot","authors":"Reda Gomaa","doi":"10.21608/ejfs.2023.183489.1156","DOIUrl":"https://doi.org/10.21608/ejfs.2023.183489.1156","url":null,"abstract":"","PeriodicalId":11425,"journal":{"name":"Egyptian Journal of Food Science","volume":"19 2","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135322331","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Production of functional Karish cheese using mango and pomegranate peel powders 用芒果和石榴皮粉制作功能性卡里什奶酪
Egyptian Journal of Food Science Pub Date : 2023-10-16 DOI: 10.21608/ejfs.2023.229968.1170
Warda Ebid, Shaima Hamdy, Hani Abd Elmontaleb
{"title":"Production of functional Karish cheese using mango and pomegranate peel powders","authors":"Warda Ebid, Shaima Hamdy, Hani Abd Elmontaleb","doi":"10.21608/ejfs.2023.229968.1170","DOIUrl":"https://doi.org/10.21608/ejfs.2023.229968.1170","url":null,"abstract":"","PeriodicalId":11425,"journal":{"name":"Egyptian Journal of Food Science","volume":"42 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136184070","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Addition of The Modified Turmeric Extract (Curcuma longa L.) to Food and its Functional Effect on Cancer-Related Liver Inflammations 改性姜黄提取物(Curcuma longa L.)在食品中的添加及其对癌症相关肝脏炎症的功能影响
Egyptian Journal of Food Science Pub Date : 2023-09-06 DOI: 10.21608/ejfs.2023.213441.1166
Essam El-Sayed, Dr.Naglaa Hamdy
{"title":"Addition of The Modified Turmeric Extract (Curcuma longa L.) to Food and its Functional Effect on Cancer-Related Liver Inflammations","authors":"Essam El-Sayed, Dr.Naglaa Hamdy","doi":"10.21608/ejfs.2023.213441.1166","DOIUrl":"https://doi.org/10.21608/ejfs.2023.213441.1166","url":null,"abstract":".","PeriodicalId":11425,"journal":{"name":"Egyptian Journal of Food Science","volume":"49 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135204600","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Impact of Bee pollen, Palm pollen and Wheat germ on the Physicochemical, Functional Properties, and Free Amino Acid Profile of Spreadable Processed Cheese 蜂花粉、棕榈花粉和小麦胚芽对可涂抹加工奶酪理化、功能特性和游离氨基酸谱的影响
Egyptian Journal of Food Science Pub Date : 2023-08-24 DOI: 10.21608/ejfs.2023.203837.1162
Hani Abd Elmontaleb, M. Hassaan, Ratiba B. Ahmed, S. Hamdy
{"title":"Impact of Bee pollen, Palm pollen and Wheat germ on the Physicochemical, Functional Properties, and Free Amino Acid Profile of Spreadable Processed Cheese","authors":"Hani Abd Elmontaleb, M. Hassaan, Ratiba B. Ahmed, S. Hamdy","doi":"10.21608/ejfs.2023.203837.1162","DOIUrl":"https://doi.org/10.21608/ejfs.2023.203837.1162","url":null,"abstract":"","PeriodicalId":11425,"journal":{"name":"Egyptian Journal of Food Science","volume":"35 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80783894","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Usage of Moringa oleifera leaves extract in production of hard candy to enhance the efficiency of the respiratory system 使用辣木叶提取物生产硬糖，以提高呼吸系统的效率
Egyptian Journal of Food Science Pub Date : 2023-08-24 DOI: 10.21608/ejfs.2023.203302.1161
Essam El-Sayed
{"title":"Usage of Moringa oleifera leaves extract in production of hard candy to enhance the efficiency of the respiratory system","authors":"Essam El-Sayed","doi":"10.21608/ejfs.2023.203302.1161","DOIUrl":"https://doi.org/10.21608/ejfs.2023.203302.1161","url":null,"abstract":"","PeriodicalId":11425,"journal":{"name":"Egyptian Journal of Food Science","volume":"100 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76065705","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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