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Egyptian Journal of Food Science最新文献

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Utilization of monk fruit sweetener as a promising sugar substitute in preparing sugar free syrup for popular desserts 罗汉果甜味剂作为一种有前途的糖替代品在常用甜品无糖糖浆的制备中的应用
Egyptian Journal of Food Science Pub Date : 2023-07-13 DOI: 10.21608/ejfs.2023.200783.1160
M. Massoud, Saadia M. Hashem
{"title":"Utilization of monk fruit sweetener as a promising sugar substitute in preparing sugar free syrup for popular desserts","authors":"M. Massoud, Saadia M. Hashem","doi":"10.21608/ejfs.2023.200783.1160","DOIUrl":"https://doi.org/10.21608/ejfs.2023.200783.1160","url":null,"abstract":"","PeriodicalId":11425,"journal":{"name":"Egyptian Journal of Food Science","volume":"29 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73036018","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
Shelf-life Extension of Fish Fillets Using Gelatins Edible Coating Extracted from the Skins of Nile Tilapia and Catfish 用从尼罗罗非鱼和鲶鱼皮中提取的明胶可食用涂层延长鱼片的保质期
Egyptian Journal of Food Science Pub Date : 2023-06-19 DOI: 10.21608/ejfs.2023.182983.1152
E. Taha
{"title":"Shelf-life Extension of Fish Fillets Using Gelatins Edible Coating Extracted from the Skins of Nile Tilapia and Catfish","authors":"E. Taha","doi":"10.21608/ejfs.2023.182983.1152","DOIUrl":"https://doi.org/10.21608/ejfs.2023.182983.1152","url":null,"abstract":"","PeriodicalId":11425,"journal":{"name":"Egyptian Journal of Food Science","volume":"31 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87902401","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
Prolong Shelf Life of Kareish Cheese: A review 延长Kareish奶酪的保质期:综述
Egyptian Journal of Food Science Pub Date : 2023-06-03 DOI: 10.21608/ejfs.2023.212526.1165
S. Mohamed, Mahmoud Abd El-Aziz, Shouq Al Towaijri
{"title":"Prolong Shelf Life of Kareish Cheese: A review","authors":"S. Mohamed, Mahmoud Abd El-Aziz, Shouq Al Towaijri","doi":"10.21608/ejfs.2023.212526.1165","DOIUrl":"https://doi.org/10.21608/ejfs.2023.212526.1165","url":null,"abstract":"","PeriodicalId":11425,"journal":{"name":"Egyptian Journal of Food Science","volume":"11 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83609594","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
Characteristics of Finger Millet (Eleusine coracana L.) Flour and Its Effect on Obese Rats: A Biological and Applied Study 指粟(Eleusine coracana L.)的特性面粉及其对肥胖大鼠的生物学和应用研究
Egyptian Journal of Food Science Pub Date : 2023-05-17 DOI: 10.21608/ejfs.2023.208211.1164
Eman S. Ibrahem, Rehab S. Sayed
{"title":"Characteristics of Finger Millet (Eleusine coracana L.) Flour and Its Effect on Obese Rats: A Biological and Applied Study","authors":"Eman S. Ibrahem, Rehab S. Sayed","doi":"10.21608/ejfs.2023.208211.1164","DOIUrl":"https://doi.org/10.21608/ejfs.2023.208211.1164","url":null,"abstract":"","PeriodicalId":11425,"journal":{"name":"Egyptian Journal of Food Science","volume":"26 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84878763","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 addition of some enzymes on the acceleration of Ras cheese manufactured with addition of Goat’s milk 添加几种酶对添加羊奶制Ras奶酪加速的影响
Egyptian Journal of Food Science Pub Date : 2023-05-08 DOI: 10.21608/ejfs.2023.162654.1145
Aly Shahin, A. Nasser, Waheed Ragab
{"title":"Effect of addition of some enzymes on the acceleration of Ras cheese manufactured with addition of Goat’s milk","authors":"Aly Shahin, A. Nasser, Waheed Ragab","doi":"10.21608/ejfs.2023.162654.1145","DOIUrl":"https://doi.org/10.21608/ejfs.2023.162654.1145","url":null,"abstract":"T HE objective of the present study was to accelerate the ripening of the Egyptian hard cheese (Ras cheese) by addition of goat milk, lipase and protease enzyme.Ras cheese treatments were manufactured as follows, control (C) Ras cheese manufactured from 100% cow milk,T1: Ras cheese manufactured from 80% cow milk and 20% goat milk, T2: Ras cheese manufactured from 80% cow milk and 20% goat milk and treated with 0.005% protease enzyme, T3: Ras cheese manufactured from 80% cow milk and 20% goat milk and treated with 0.01% protease enzyme,T4: Ras cheese manufactured from 80% cow milk and 20% goat milk and treated with 0.02% lipase enzyme, T5: Ras cheese manufactured from 80% cow milk and 20% goat milk and treated with 0.04% lipase enzyme. Chemical, sensory and texture profile analysis of the cheese during 90 days of ripening period were evaluated. There was a significant increase in most chemical analysis and a significant decrease in moisture content between all treatments with ripening period progress. For sensory evaluation, total score values showed a significant increase between all treatments with ripening period progress, except for T5 (45 and 90 days) which showed anon significant decrease in total score values especially after 45 days from ripening period, when compared with T1 and T2 (fresh) and a significant decrease when compared with other treatments. The highest values were observed for total score values (T1 90 days), while the lowest values were observed for (T4 fresh) when compared with other treatments.","PeriodicalId":11425,"journal":{"name":"Egyptian Journal of Food Science","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87535917","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
Improvement of Physicochemical properties of Ricotta cheese fortified with curcumin 姜黄素强化乳清干酪理化性质的改善
Egyptian Journal of Food Science Pub Date : 2023-05-01 DOI: 10.21608/ejfs.2023.178448.1149
Monira Basiony, A. Nasser, Nabil El Gamal, R. Hassabo
{"title":"Improvement of Physicochemical properties of Ricotta cheese fortified with curcumin","authors":"Monira Basiony, A. Nasser, Nabil El Gamal, R. Hassabo","doi":"10.21608/ejfs.2023.178448.1149","DOIUrl":"https://doi.org/10.21608/ejfs.2023.178448.1149","url":null,"abstract":".","PeriodicalId":11425,"journal":{"name":"Egyptian Journal of Food Science","volume":"10 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82363064","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
Preparation of pan bread supplemented with amaranth cereal and soybean flour 用苋菜谷物和大豆粉制作面包
Egyptian Journal of Food Science Pub Date : 2023-04-30 DOI: 10.21608/ejfs.2023.174704.1150
Gamal Elhadidy, W. Mospah, Adly Abd El-Sattar
{"title":"Preparation of pan bread supplemented with amaranth cereal and soybean flour","authors":"Gamal Elhadidy, W. Mospah, Adly Abd El-Sattar","doi":"10.21608/ejfs.2023.174704.1150","DOIUrl":"https://doi.org/10.21608/ejfs.2023.174704.1150","url":null,"abstract":"","PeriodicalId":11425,"journal":{"name":"Egyptian Journal of Food Science","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89566299","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
This study was carried out to develop cupcakes with an innovative recipe having nutrient density and other functional and nutraceutical properties. By studying of chemical composition for raw material ,The highest protein content was for whey protein 本研究的目的是开发一种具有营养密度和其他功能和营养保健特性的创新配方纸杯蛋糕。通过对原料化学成分的研究，蛋白质含量最高的是乳清蛋白
Egyptian Journal of Food Science Pub Date : 2023-04-05 DOI: 10.21608/ejfs.2023.181374.1151
Mostafa asal
{"title":"This study was carried out to develop cupcakes with an innovative recipe having nutrient density and other functional and nutraceutical properties. By studying of chemical composition for raw material ,The highest protein content was for whey protein","authors":"Mostafa asal","doi":"10.21608/ejfs.2023.181374.1151","DOIUrl":"https://doi.org/10.21608/ejfs.2023.181374.1151","url":null,"abstract":"","PeriodicalId":11425,"journal":{"name":"Egyptian Journal of Food Science","volume":"43 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91479147","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
Synergistic Profile of Syzygium Aromaticum Aqueous Extract with Standard Antibiotics or Rotaxane Derivatives Against Multi-Drug Resistant, Biofilm Forming Pathogenic Bacteria, Fungi, and Aflatoxin Biosynthesis 丁香水提物与标准抗生素或轮烷衍生物对多重耐药、生物膜形成致病菌、真菌和黄曲霉毒素生物合成的协同作用
Egyptian Journal of Food Science Pub Date : 2023-03-27 DOI: 10.21608/ejfs.2023.192876.1157
Rokaia B. Elamary, A. Yassein, H. Dardeer
{"title":"Synergistic Profile of Syzygium Aromaticum Aqueous Extract with Standard Antibiotics or Rotaxane Derivatives Against Multi-Drug Resistant, Biofilm Forming Pathogenic Bacteria, Fungi, and Aflatoxin Biosynthesis","authors":"Rokaia B. Elamary, A. Yassein, H. Dardeer","doi":"10.21608/ejfs.2023.192876.1157","DOIUrl":"https://doi.org/10.21608/ejfs.2023.192876.1157","url":null,"abstract":"","PeriodicalId":11425,"journal":{"name":"Egyptian Journal of Food Science","volume":"50 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85111344","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 impact of Bee pollen addition on the quality characteristics of probiotic UF-soft cheese 蜂花粉添加对益生菌uf软奶酪品质特性的影响
Egyptian Journal of Food Science Pub Date : 2023-03-08 DOI: 10.21608/ejfs.2023.174240.1146
K. Abbas, Fathiah Othman, Mahmoud Deghedie, Hani Abd Elmontaleb
{"title":"The impact of Bee pollen addition on the quality characteristics of probiotic UF-soft cheese","authors":"K. Abbas, Fathiah Othman, Mahmoud Deghedie, Hani Abd Elmontaleb","doi":"10.21608/ejfs.2023.174240.1146","DOIUrl":"https://doi.org/10.21608/ejfs.2023.174240.1146","url":null,"abstract":"","PeriodicalId":11425,"journal":{"name":"Egyptian Journal of Food Science","volume":"78 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80942436","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: 1
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