Menoufia Journal of Food and Dairy Sciences最新文献

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UTILIZATION OF FRUITS AND VEGETABLES BY-PRODUCTS IN THE MANUFACTURE OF BEEF BURGER 利用水果和蔬菜副产品制造牛肉汉堡
Menoufia Journal of Food and Dairy Sciences Pub Date : 2024-01-01 DOI: 10.21608/mjfds.2024.248934.1008
hassan ismail, elsayed rahma, Mohamed Aly-Aldin, Mahmoud said
{"title":"UTILIZATION OF FRUITS AND VEGETABLES BY-PRODUCTS IN THE MANUFACTURE OF BEEF BURGER","authors":"hassan ismail, elsayed rahma, Mohamed Aly-Aldin, Mahmoud said","doi":"10.21608/mjfds.2024.248934.1008","DOIUrl":"https://doi.org/10.21608/mjfds.2024.248934.1008","url":null,"abstract":": This investigation was carried out to evaluate the chemical, physical, and sensory properties as well as bioactive compounds, and antioxidant activity of beef burgers formulated by replacing meat with different levels (5, 10, and 15%) of guava and tomato waste powders (peels or seeds) during cold storage (4±1°C for 28 days). Replacing both tomato and guava waste powders (peels or seeds) at all levels during the manufacture of beef burgers increased (P ≤ 0.05) their means content from protein, fat, crude fiber, and bioactive compounds compared to control beef burgers. The beef burger means content from fat, protein, crude fiber, water holding capacity, and bioactive compounds were decreased (P ≤ 0.05) with an increasing cold storage period. Also, thiobarbituric acid (TBA), shrinkage, and cooking loss means value of beef burgers were gradually increased (P ≤ 0.05) with increasing the cold storage period. The increment in the beef burger containing guava and tomato waste powders was lower values in the previous parameters as compared with the control beef burger. Beef burger prepared with tomato peel powder had higher (P ≤ 0.05) means value of a* and b* than the control and other beef burger samples. The beef burgers containing 5% guava and tomato waste powders (peels or seeds) can be recommended as good quality beef burgers with acceptable sensory quality and a good source of food-grade bioactive compounds.","PeriodicalId":249613,"journal":{"name":"Menoufia Journal of Food and Dairy Sciences","volume":"43 23","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139540112","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 VARYING CONCENTRATIONS OF HAWTHORN (CRATAEGUS OXYACANTHA) ON CARDIOVASCULAR HEALTH IN ADRIAMYCIN-INDUCED CARDIOVASCULAR DISEASES RATS 不同浓度的山楂对阿霉素诱发心血管疾病大鼠心血管健康的影响
Menoufia Journal of Food and Dairy Sciences Pub Date : 2024-01-01 DOI: 10.21608/mjfds.2024.251309.1010
makbolaa shzahrani
{"title":"THE IMPACT OF VARYING CONCENTRATIONS OF HAWTHORN (CRATAEGUS OXYACANTHA) ON CARDIOVASCULAR HEALTH IN ADRIAMYCIN-INDUCED CARDIOVASCULAR DISEASES RATS","authors":"makbolaa shzahrani","doi":"10.21608/mjfds.2024.251309.1010","DOIUrl":"https://doi.org/10.21608/mjfds.2024.251309.1010","url":null,"abstract":": Since the 1st century, Hawthorn, a Crataegus plant, has been used to treat heart disease. Both leaves and blossoms are used in modern medicine. Hawthorn may help manage mild to moderate heart failure, so the current study aims to Promote cardiovascular health using different levels of Hawthorn (Crataegus oxyacantha) in heart disorder rats. Thirty (30) Male albino rats of the Sprague-Dawley strain weighing 150 ± 10g, ten weeks old were separated into four groups, one of them as negative control (normal), and other groups were treated with adriamycin (ADM) for two days a week by intraperitoneal injection (five mg/kg) two time per week throughout two weeks, to induce CVD. One of the adriamycin-induced CVD groups was assigned as a positive control group and fed the standard diet, and the remaining three groups were fed 7%, 10%, and 15% Hawthorn for twenty-eight days. Upon completion of the investigation, the blood samples were collected for biochemical analysis. The results indicate that exposure rats to ADM that fed on basal diet +15 % Hawthorn led to a significant increase in the levels of TC, TG, LDL, and VLDL in the blood serum, as opposed to HDL. Also Rats were fed a diet supplemented with a distinct concentration of Hawthorn resulting in a significant reduction (P below 0.05) the level of creatinine & urea serum.","PeriodicalId":249613,"journal":{"name":"Menoufia Journal of Food and Dairy Sciences","volume":"49 7","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139540230","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
CHARACTERIZATION, NUTRITIONAL AND FUNCTIONAL PROPERTIES OF QUINOA FLOUR AND ITS PROTEIN ISOLATE 藜麦粉及其分离蛋白的特征、营养和功能特性
Menoufia Journal of Food and Dairy Sciences Pub Date : 2023-12-01 DOI: 10.21608/mjfds.2023.246805.1007
Azza A. A Amer, Ali H. Khalil, Amin A.A. Kandil
{"title":"CHARACTERIZATION, NUTRITIONAL AND FUNCTIONAL PROPERTIES OF QUINOA FLOUR AND ITS PROTEIN ISOLATE","authors":"Azza A. A Amer, Ali H. Khalil, Amin A.A. Kandil","doi":"10.21608/mjfds.2023.246805.1007","DOIUrl":"https://doi.org/10.21608/mjfds.2023.246805.1007","url":null,"abstract":",","PeriodicalId":249613,"journal":{"name":"Menoufia Journal of Food and Dairy Sciences","volume":"46 7","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139192399","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
Restoring Antioxidant Levels of Nicotine Injected Rats Using Suggested Dietary Formulas 使用建议的膳食配方恢复尼古丁注射大鼠的抗氧化剂水平
Menoufia Journal of Food and Dairy Sciences Pub Date : 2023-11-28 DOI: 10.21608/mjfds.2023.245464.1006
Eslam Merika
{"title":"Restoring Antioxidant Levels of Nicotine Injected Rats Using Suggested Dietary Formulas","authors":"Eslam Merika","doi":"10.21608/mjfds.2023.245464.1006","DOIUrl":"https://doi.org/10.21608/mjfds.2023.245464.1006","url":null,"abstract":",","PeriodicalId":249613,"journal":{"name":"Menoufia Journal of Food and Dairy Sciences","volume":"32 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139226963","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 BIOLOGICAL STUDIES ON HIGH PROTEIN AND ENERGY FOODS TO IMPROVE THE DECREASING OF ALBINO RATS WEIGHT 改善白化大鼠体重下降的高蛋白和高能量食物的生物学研究
Menoufia Journal of Food and Dairy Sciences Pub Date : 2023-11-01 DOI: 10.21608/mjfds.2023.244088.1005
M. El-Sayed, ,. N. R. El-Tahan, Samah, M. S. El-Banna, Heba, A. H. Khalifa
{"title":"THE BIOLOGICAL STUDIES ON HIGH PROTEIN AND ENERGY FOODS TO IMPROVE THE DECREASING OF ALBINO RATS WEIGHT","authors":"M. El-Sayed, ,. N. R. El-Tahan, Samah, M. S. El-Banna, Heba, A. H. Khalifa","doi":"10.21608/mjfds.2023.244088.1005","DOIUrl":"https://doi.org/10.21608/mjfds.2023.244088.1005","url":null,"abstract":".","PeriodicalId":249613,"journal":{"name":"Menoufia Journal of Food and Dairy Sciences","volume":"24 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139295337","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
Studies on production of different snack blends 关于生产不同混合点心的研究
Menoufia Journal of Food and Dairy Sciences Pub Date : 2023-10-01 DOI: 10.21608/mjfds.2023.329454
Doaa Zarif Saleh El Basuony, E. H. Rahma, A. E. El-Beltagy
{"title":"Studies on production of different snack blends","authors":"Doaa Zarif Saleh El Basuony, E. H. Rahma, A. E. El-Beltagy","doi":"10.21608/mjfds.2023.329454","DOIUrl":"https://doi.org/10.21608/mjfds.2023.329454","url":null,"abstract":"","PeriodicalId":249613,"journal":{"name":"Menoufia Journal of Food and Dairy Sciences","volume":"94 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139330084","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 POTENTIAL APPLICATION OF SOME UNUTILIZED SEED OILS AS FUNCTIONAL COMPONENTS IN BETIFORE MAKING 一些未利用的种子油在制前加工中作为功能成分的潜在应用
Menoufia Journal of Food and Dairy Sciences Pub Date : 2023-06-30 DOI: 10.21608/mjfds.2023.215976.1002
Abeer Sobhy, A. Khalil, E. Mansour, Alaa E. ElBeltagy, M. Aly-Aldin
{"title":"THE POTENTIAL APPLICATION OF SOME UNUTILIZED SEED OILS AS FUNCTIONAL COMPONENTS IN BETIFORE MAKING","authors":"Abeer Sobhy, A. Khalil, E. Mansour, Alaa E. ElBeltagy, M. Aly-Aldin","doi":"10.21608/mjfds.2023.215976.1002","DOIUrl":"https://doi.org/10.21608/mjfds.2023.215976.1002","url":null,"abstract":": Oils extracted from apricot, pumpkin, and mango seeds by cold and hot extractions were replaced with shortening in betifore by 25, 30, and 40%. The proximate composition, peroxide value, acid value, physical properties, crust color and sensory properties of betifore were evaluated. Peroxide value and acid value of apricot, pumpkin, and mango seed oils were 5.59 meq O 2 /kg oil and 0.16 mg KOH/g oil, 20.3 meq O 2 /kg oil and 0.12 mg KOH/g oil, and 3.69 meq O 2 /kg oil and 3.74 mg KOH/g oil, respectively. Hot extraction had a higher peroxide value and acid value than cold extraction. The proximate composition of betifore was not affected by the type of oils, extraction methods, and concentration of oils. Control betifore, followed by pumpkin betifore, had a higher peroxide value and a lower acid value than apricot and mango betifores. The weight of betifore was not affected by seed oils. Betifore prepared with mango seed oil, followed by pumpkin seed oil and apricot seed oil, had a higher thickness, width, spread ratio, and spread factor than control betifore. Betifore prepared with apricot seed oil had higher lightness (L*), redness (a*), and yellowness (b*) values than control betifore and betifore prepared with other seed oils. The sensory properties of control betifore were similar to betifore prepared with apricot and pumpkin seed oils. The sensory properties of mango betifore were lower than those of control betifore and betifore prepared with apricot and pumpkin seed oils. The results suggested that apricot, pumpkin, and mango seed oils, as a byproduct, could be used to replace fat in bakery products to create high-quality and value-added products.","PeriodicalId":249613,"journal":{"name":"Menoufia Journal of Food and Dairy Sciences","volume":"228 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132495501","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
STUDIES ON SOME FUNCTIONAL AND QUALITY PROPERTIES OF CONCENTRATED YOGHURT (LABNEH) 浓缩酸奶(labneh)部分功能及品质特性的研究
Menoufia Journal of Food and Dairy Sciences Pub Date : 2023-05-01 DOI: 10.21608/mjfds.2023.298841
Hend Abdulrhman Abdulsamie Zahran, K. Kamaly, K. Kebary, S. A. Hussein, K. R. Badawi
{"title":"STUDIES ON SOME FUNCTIONAL AND QUALITY PROPERTIES OF CONCENTRATED YOGHURT (LABNEH)","authors":"Hend Abdulrhman Abdulsamie Zahran, K. Kamaly, K. Kebary, S. A. Hussein, K. R. Badawi","doi":"10.21608/mjfds.2023.298841","DOIUrl":"https://doi.org/10.21608/mjfds.2023.298841","url":null,"abstract":"","PeriodicalId":249613,"journal":{"name":"Menoufia Journal of Food and Dairy Sciences","volume":"43 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114866246","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 LABNEH SUPPLEMENTED WITH MUSHROOM (AGARICUS BISPORUS) POWDER 添加双孢蘑菇(agaricus bisporus)粉的功能性labneh的生产
Menoufia Journal of Food and Dairy Sciences Pub Date : 2023-05-01 DOI: 10.21608/mjfds.2023.204270.1001
K. Kamaly, ,. K. Kebary, ,. S. Hussain, Hend Zahran, ,. K. R. Badawi
{"title":"PRODUCTION OF FUNCTIONAL LABNEH SUPPLEMENTED WITH MUSHROOM (AGARICUS BISPORUS) POWDER","authors":"K. Kamaly, ,. K. Kebary, ,. S. Hussain, Hend Zahran, ,. K. R. Badawi","doi":"10.21608/mjfds.2023.204270.1001","DOIUrl":"https://doi.org/10.21608/mjfds.2023.204270.1001","url":null,"abstract":"","PeriodicalId":249613,"journal":{"name":"Menoufia Journal of Food and Dairy Sciences","volume":"5 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114612205","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
STUDYING THE EFFECT OF FENNEL AND BARLEY SEEDS IN MITIGATION KIDNEY DISEASE OF RATS 茴香和大麦种子对大鼠肾脏疾病的缓解作用研究
Menoufia Journal of Food and Dairy Sciences Pub Date : 2023-02-01 DOI: 10.21608/mjfds.2023.287550
M. M. El-sayed, Mai M. Khafagy, Aya A. Erakey
{"title":"STUDYING THE EFFECT OF FENNEL AND BARLEY SEEDS IN MITIGATION KIDNEY DISEASE OF RATS","authors":"M. M. El-sayed, Mai M. Khafagy, Aya A. Erakey","doi":"10.21608/mjfds.2023.287550","DOIUrl":"https://doi.org/10.21608/mjfds.2023.287550","url":null,"abstract":"","PeriodicalId":249613,"journal":{"name":"Menoufia Journal of Food and Dairy Sciences","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128866487","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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