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Egyptian Journal of Food Science最新文献

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Antimicrobial Activity of Nanomaterial and Essential Oil against Foodborne Pathogen on Fish Fillets during Cryopreservation 纳米材料和精油对鱼片冷冻过程中食源性病原菌的抑菌活性研究
Egyptian Journal of Food Science Pub Date : 2022-08-09 DOI: 10.21608/ejfs.2022.150252.1135
W. Masoud, A. Sharoba, A. Eldesouky, A. Osheba
{"title":"Antimicrobial Activity of Nanomaterial and Essential Oil against Foodborne Pathogen on Fish Fillets during Cryopreservation","authors":"W. Masoud, A. Sharoba, A. Eldesouky, A. Osheba","doi":"10.21608/ejfs.2022.150252.1135","DOIUrl":"https://doi.org/10.21608/ejfs.2022.150252.1135","url":null,"abstract":"","PeriodicalId":11425,"journal":{"name":"Egyptian Journal of Food Science","volume":"25 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87072405","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
Evaluating Milk Coagulants from Seeds of Solanum Elaeagnifolium Plant against Animal and Microbial Rennet in Manufacturing White Soft Cheese 白软奶酪生产中龙葵种子乳凝固剂对动物凝乳酶和微生物凝乳酶的影响
Egyptian Journal of Food Science Pub Date : 2022-08-02 DOI: 10.21608/ejfs.2022.151430.1136
Adel Mahmoud Kholif, A. Hamed
{"title":"Evaluating Milk Coagulants from Seeds of Solanum Elaeagnifolium Plant against Animal and Microbial Rennet in Manufacturing White Soft Cheese","authors":"Adel Mahmoud Kholif, A. Hamed","doi":"10.21608/ejfs.2022.151430.1136","DOIUrl":"https://doi.org/10.21608/ejfs.2022.151430.1136","url":null,"abstract":"","PeriodicalId":11425,"journal":{"name":"Egyptian Journal of Food Science","volume":"38 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77653245","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
Study the effect of pomegranate seeds and wheat germ oils as Protective against hyperlipidemia in rats 研究石榴籽和小麦胚芽油对大鼠高脂血症的保护作用
Egyptian Journal of Food Science Pub Date : 2022-07-24 DOI: 10.21608/ejfs.2022.126382.1125
Hagar ALshishieny, E. Yassin, S. Ibraheim
{"title":"Study the effect of pomegranate seeds and wheat germ oils as Protective against hyperlipidemia in rats","authors":"Hagar ALshishieny, E. Yassin, S. Ibraheim","doi":"10.21608/ejfs.2022.126382.1125","DOIUrl":"https://doi.org/10.21608/ejfs.2022.126382.1125","url":null,"abstract":"","PeriodicalId":11425,"journal":{"name":"Egyptian Journal of Food Science","volume":"101 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85506287","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
Fortification of ice milk with germinated garden Cress seeds paste (Lepidium sativum) and using ultrasonic technology 用发芽的芥蓝籽膏和超声波技术强化冰奶
Egyptian Journal of Food Science Pub Date : 2022-07-23 DOI: 10.21608/ejfs.2022.119377.1121
Amal El-dardiry, Amira Al- Rhmany
{"title":"Fortification of ice milk with germinated garden Cress seeds paste (Lepidium sativum) and using ultrasonic technology","authors":"Amal El-dardiry, Amira Al- Rhmany","doi":"10.21608/ejfs.2022.119377.1121","DOIUrl":"https://doi.org/10.21608/ejfs.2022.119377.1121","url":null,"abstract":"","PeriodicalId":11425,"journal":{"name":"Egyptian Journal of Food Science","volume":"22 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85322601","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
A Comprehensive Study of Carbonated Probiotic UF-Labneh Cheese as a Novel Product 碳酸益生菌UF-Labneh奶酪作为一种新型产品的综合研究
Egyptian Journal of Food Science Pub Date : 2022-07-02 DOI: 10.21608/ejfs.2022.146581.1133
Hoda S. El‐Sayed, M. Elaaser, K. El-Shafei, A. Mabrouk, J. Kassem, F. Assem, N. Tawfik, B. Effat
{"title":"A Comprehensive Study of Carbonated Probiotic UF-Labneh Cheese as a Novel Product","authors":"Hoda S. El‐Sayed, M. Elaaser, K. El-Shafei, A. Mabrouk, J. Kassem, F. Assem, N. Tawfik, B. Effat","doi":"10.21608/ejfs.2022.146581.1133","DOIUrl":"https://doi.org/10.21608/ejfs.2022.146581.1133","url":null,"abstract":"","PeriodicalId":11425,"journal":{"name":"Egyptian Journal of Food Science","volume":"40 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87204166","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
Utilization of taro and corn flour to make crackers for gluten sensitivity patients 芋粉和玉米粉在面筋敏感患者饼干中的应用
Egyptian Journal of Food Science Pub Date : 2022-06-20 DOI: 10.21608/ejfs.2022.118783.1118
N. Arafa, hala zaki ali
{"title":"Utilization of taro and corn flour to make crackers for gluten sensitivity patients","authors":"N. Arafa, hala zaki ali","doi":"10.21608/ejfs.2022.118783.1118","DOIUrl":"https://doi.org/10.21608/ejfs.2022.118783.1118","url":null,"abstract":"","PeriodicalId":11425,"journal":{"name":"Egyptian Journal of Food Science","volume":"107 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74273966","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
Enhancement of Ultrafiltrated White Soft Cheese with Cold Pressed Oils as Natural Food Additives for Extending Shelf life 冷榨油作为天然食品添加剂对超滤白软奶酪保质期的增强作用
Egyptian Journal of Food Science Pub Date : 2022-06-01 DOI: 10.21608/ejfs.2022.161040.1139
Manal Khider, Ratiba B. Ahmed, M. Hassaan
{"title":"Enhancement of Ultrafiltrated White Soft Cheese with Cold Pressed Oils as Natural Food Additives for Extending Shelf life","authors":"Manal Khider, Ratiba B. Ahmed, M. Hassaan","doi":"10.21608/ejfs.2022.161040.1139","DOIUrl":"https://doi.org/10.21608/ejfs.2022.161040.1139","url":null,"abstract":"W HITE soft cheese is the most popular cheese in Egypt, but it is a perishable product which can be contaminated by pathogenic and spoilage microorganisms decreasing shelf life and causing health risks to humans. Accordingly; the aim of this study is extending the shelf life, improving the properties and quality of the UF-white soft cheese using some cold pressed oils, which contain high phenolic compounds, good flavor, aroma and nutritional value and does not contain Trans fatty acids. These oils are effective for food safety and preservation, so in this study different cold pressed oils were used like Marjoram, Thyme, Rosemary, Moringa and Cardamom oils, each was added separately at level of 200 ppm to the UF-buffalo’s milk retentate to obtain five treatments; O 1 , O 2 , O 3 , O 4 and O 5 , respectively, while, UF-cheese with no addition served as control. Chemical, microbiological, rheological and sensory properties of the resulted UF-cheese samples were estimated during 14 days of storage at 5±1 ◦ C. The results showed that moisture and pH values were decreased during storage, while, the other all chemical parameters (fat, total nitrogen, water soluble nitrogen) were increased. The rheological properties of all UF-cheese treatments were improved and decreased by the end of cold storage period compared with control. Regarding the microbiological investigation, the UF-white soft cheese treatments that enhanced with Rosemary and thyme oils exhibited the lowest total viable count, yeast & mold and spore forming bacterial counts, followed by that enhanced with Moringa oil. No coliform groups or staphylococci was detected in all UF-white soft cheese treatments and control. Among the added oils, thyme, Moringa and Cardamom oils improved the sensory parameters and total score points of enriched UF-white soft cheese, comparing with the other treatments and control. However, all UF-white soft cheese containing cold pressed oils remained acceptable along storage period.","PeriodicalId":11425,"journal":{"name":"Egyptian Journal of Food Science","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82455139","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
Chemical composition, phytochemical Profile, antioxidant activity of Eruca sativa seeds, and utilization of defatted seeds in the production of functional biscuits 芥蓝种子的化学成分、植物化学特征、抗氧化活性及其在功能性饼干生产中的应用
Egyptian Journal of Food Science Pub Date : 2022-05-19 DOI: 10.21608/ejfs.2022.131392.1130
M. Rozan, E. Boriy
{"title":"Chemical composition, phytochemical Profile, antioxidant activity of Eruca sativa seeds, and utilization of defatted seeds in the production of functional biscuits","authors":"M. Rozan, E. Boriy","doi":"10.21608/ejfs.2022.131392.1130","DOIUrl":"https://doi.org/10.21608/ejfs.2022.131392.1130","url":null,"abstract":"","PeriodicalId":11425,"journal":{"name":"Egyptian Journal of Food Science","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83337132","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
Influence of Different Heat Treatments on the quality characteristics of Edam Cheese 不同热处理方式对毛丹奶酪品质特性的影响
Egyptian Journal of Food Science Pub Date : 2022-05-08 DOI: 10.21608/ejfs.2022.118954.1119
S. Hamdy, Doha Abdelmeged, Hani Abd Elmontaleb
{"title":"Influence of Different Heat Treatments on the quality characteristics of Edam Cheese","authors":"S. Hamdy, Doha Abdelmeged, Hani Abd Elmontaleb","doi":"10.21608/ejfs.2022.118954.1119","DOIUrl":"https://doi.org/10.21608/ejfs.2022.118954.1119","url":null,"abstract":"","PeriodicalId":11425,"journal":{"name":"Egyptian Journal of Food Science","volume":"117 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90543711","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
Quality Attributes of Shamy Bread Supplemented With Cauliflower Wastes 花椰菜渣加香面包的品质特性研究
Egyptian Journal of Food Science Pub Date : 2022-02-27 DOI: 10.21608/ejfs.2022.95796.1112
S. Saleh
{"title":"Quality Attributes of Shamy Bread Supplemented With Cauliflower Wastes","authors":"S. Saleh","doi":"10.21608/ejfs.2022.95796.1112","DOIUrl":"https://doi.org/10.21608/ejfs.2022.95796.1112","url":null,"abstract":"","PeriodicalId":11425,"journal":{"name":"Egyptian Journal of Food Science","volume":"50 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84887500","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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