Pub Date : 2022-08-09DOI: 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}
Pub Date : 2022-08-02DOI: 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}
Pub Date : 2022-07-24DOI: 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}
Pub Date : 2022-07-02DOI: 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}
Pub Date : 2022-06-20DOI: 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}
Pub Date : 2022-06-01DOI: 10.21608/ejfs.2022.161040.1139
Manal Khider, Ratiba B. Ahmed, M. Hassaan
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.
{"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}
Pub Date : 2022-05-19DOI: 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}
Pub Date : 2022-05-08DOI: 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}
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