Current science international最新文献_第9页

The impact of feeding practices, nutritional and socioeconomic status on cariesexperience in a group of Egyptian children 喂养方式、营养和社会经济地位对一组埃及儿童龋齿经历的影响

Current science international Pub Date : 2021-01-01 DOI: 10.36632/csi/2021.10.4.58

引用次数: 1

Improving of the Quality Properties of Cake Using Date Seed Powder 用红枣籽粉改善饼的品质

Current science international Pub Date : 2021-01-01 DOI: 10.36632/csi/2021.10.4.65

N. Hassan

{"title":"Improving of the Quality Properties of Cake Using Date Seed Powder","authors":"N. Hassan","doi":"10.36632/csi/2021.10.4.65","DOIUrl":"https://doi.org/10.36632/csi/2021.10.4.65","url":null,"abstract":"Fruit and vegetable wastes and their by-products are formed in great amounts during the industrial processes, which presents serious problems to the environment. Therefore, such materials should be managed or prepared to be utilized. The aim of the present investigation is to determine the chemical composition and bioactive compounds of the date seed powder and estimate the possibility of using date seeds powder (DSP) in preparing cake by partially substituted of wheat flour at different levels (10,20,30 and 40%). The effect of the date seeds powder on the physicochemical, sensory properties and shelf life of the cakes was investigated. Results showed that DSP had a high content of fibers and fats. It was, also rich in Ca, Mg, K and Na contents. Potassium was the most abundant mineral in DSP .Seventeen phenol compounds and nine flavonoids were identified by a HPLC device. Results showed that the fiber content of the prepared cakes was increased by increasing the substitution levels of DSP. Substitutions by date seeds powder, significantly improved the cake volume. Results of textural analysis showed that the date seeds powder decreased all the parameters. The sensory evaluation showed that cakes prepared with DSP had high mean scores for overall acceptability except in case of 40% substitution level. The study also, showed that substitution with high levels of 20% and 30% of date seeds powder affected the sensory evaluation, especially the color, as the color became dark chocolate with the same smell, which made it distinguished from the control. All DSP cake samples exhibited a lower microbiological count than control at zero time and during storage periods. So, the substitution with DSP in cakes processing is recommended to prolong the shelf life of cake compared with control sample with respect to microbiological assay.","PeriodicalId":90815,"journal":{"name":"Current science international","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69660378","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 Spraying Some Amino Acids, Vitamin B Complex and Boron on Growth and Vine Nutritional Status of Superior Grapevines 喷施氨基酸、复合维生素B和硼对优质葡萄生长和营养状况的影响

Current science international Pub Date : 2021-01-01 DOI: 10.36632/csi/2021.10.1.14

引用次数: 0

Production of Vegetable Soup Powder with High Quality and Nutritive Value 优质营养蔬菜汤粉的生产

Current science international Pub Date : 2021-01-01 DOI: 10.36632/csi/2021.10.3.37

引用次数: 0

Utilization of Some Pigmented Corn Hybrids in Preparing High Nutritional ValueInstant Fried Noodles 几种有色玉米杂交种在高营养价值方便面制作中的应用

Current science international Pub Date : 2021-01-01 DOI: 10.36632/csi/2021.10.3.41

Fried Noodles, F. Shahin, Z. E. Mohamed

{"title":"Utilization of Some Pigmented Corn Hybrids in Preparing High Nutritional Value\u0000Instant Fried Noodles","authors":"Fried Noodles, F. Shahin, Z. E. Mohamed","doi":"10.36632/csi/2021.10.3.41","DOIUrl":"https://doi.org/10.36632/csi/2021.10.3.41","url":null,"abstract":"Pigmented corn contains several bioactive phytonutrients that possess antioxidant, antitumor and anti-inflammatory properties. In this study, potential beneficial components of five pigmented corn hybrids: white (132), red (R370 and Rsc-1), and yellow (178 and 180) were investigated. In addition, wheat flour was substituted by corn flour hybrids at different levels. 0, 10, 20 and 30% (w/w), respectively to prepare instant fried noodles. Color, cooking properties and sensory characteristics of instant fried noodle were evaluated. The highest values of protein and total phenols were observed in R370 hybrid, meanwhile, yellow178 had the highest oil, P, Fe and Zn content among other hybrids. Besides, Rsc-1 had high content of anthocyanin and K. Yellow corn hybrids had a high content of carotenoids. However, high antioxidant activity was observed in red corn hybrids. With respect to the sensory characteristics points of view, preparation of noodles by substituted wheat flour with yellow 180 flour at different levels enhanced noodles color in relative to other noodle samples. There were no significant differences among all noodle samples in odor score. Regarding to overall acceptability and total quality scores, there were no significant differences among control and 10 and 20% substitution levels samples of yellow 178 and 180. In general substitution with 10% of white and red hybrids was accepted. The cooking noodle weight was increased with increasing the addition of different corn hybrids until 30%. A slight decrease was observed in protein content in substituted noodles with corn flour. Meanwhile, ash and fiber content was increased in noodles with increasing corn flour levels. Therefore, the production of noodles using corn flour-wheat composite flour is recommended.","PeriodicalId":90815,"journal":{"name":"Current science international","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69657662","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

Kinetics investigation of uranium sorption from alkaline solutions of CalcareousShale, Um Bogma formation, G. Allouga, Southwestern Sinai, Egypt by Lewatitresin in batch system Lewatitresin批处理系统对埃及西奈西南部G. Allouga Um Bogma组钙质页岩碱性溶液中铀的吸附动力学研究

Current science international Pub Date : 2021-01-01 DOI: 10.36632/csi/2021.10.4.57

引用次数: 0

Response of Sugar Beet Yield and Quality to Fertilization with Different Nitrogen Levels Combined With Compost 不同施氮量配堆肥对甜菜产量和品质的响应

Current science international Pub Date : 2021-01-01 DOI: 10.36632/csi/2021.10.4.64

引用次数: 0

A Cast Titanium Obturator Framework in Rehabilitation of Acquired Maxillary Defects 铸造钛闭孔框架修复上颌获得性缺损

Current science international Pub Date : 2021-01-01 DOI: 10.36632/csi/2021.10.1.1

引用次数: 0

Effect of Vermicompost and NPK-Nano Fertilizer on Jojoba Plant under degraded Soil Condition 土壤退化条件下蚯蚓堆肥与氮磷钾纳米肥对荷荷巴植株的影响

Current science international Pub Date : 2021-01-01 DOI: 10.36632/csi/2021.10.4.66

引用次数: 0

Mineralogy, Geochemistry and Alteration Characteristics of the Radioactive Graniteat Wadi El Reddah Area, North Eastern Desert, Egypt 埃及东北部沙漠Wadi El Reddah地区放射性花岗岩的矿物学、地球化学及蚀变特征

Current science international Pub Date : 2021-01-01 DOI: 10.36632/csi/2021.10.2.24

Ahmed Ali Abu Steet

{"title":"Mineralogy, Geochemistry and Alteration Characteristics of the Radioactive Granite\u0000at Wadi El Reddah Area, North Eastern Desert, Egypt","authors":"Ahmed Ali Abu Steet","doi":"10.36632/csi/2021.10.2.24","DOIUrl":"https://doi.org/10.36632/csi/2021.10.2.24","url":null,"abstract":"Ground radiometric survey in Wadi El Reddah area, which represents the north eastern parts of Gabal Gattar batholith in the North Eastern Desert of Egypt, clearly distinguishes two anomalous bodies in the hydrothermally altered alkali feldspar granite. Localized uranium mineralization, formed predominantly of kasolite, is associated with zircon, fluorite, and cotunnite, accompanied by intense hematitization, desilicification, chloritization and K-metasomatism of the original host granite. The geochemical data showing that the mean U (174 ppm) in the mineralized domain is increased in abundances relative to the less altered granite. Mean Th (43 ppm), on the other hand, is relatively remains constant and mean Th/U ratios changes from 2.6 in the less altered granite to 0.27 in the mineralized zones. During mineralization processes, most of major and trace elements are mobilized to some extent where elements such as K, Rb, Zr, Zn and Pb are enriched, while Si, Sr and REE are depleted. The formation of secondary uranium mineralization are generally attributed to wet climatic episodes prevailed at the late Quaternary in Egypt.","PeriodicalId":90815,"journal":{"name":"Current science international","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69656101","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