Pub Date : 2023-02-21DOI: 10.21608/ajfs.2022.173478.1040
Rehab Mostafa
{"title":"Formuation and evaluation of novel nutritious fish snacks made from SandSmelt (Atherina boyeri)","authors":"Rehab Mostafa","doi":"10.21608/ajfs.2022.173478.1040","DOIUrl":"https://doi.org/10.21608/ajfs.2022.173478.1040","url":null,"abstract":"","PeriodicalId":443317,"journal":{"name":"Alexandria Journal of Food Science and Technology","volume":"55 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126742569","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 : 2023-01-15DOI: 10.21608/ajfs.2023.179123.1041
Hadeer Abd el-Hamid, M. Youssef, R. Attia, Hany Abo gharbia
{"title":"Peels of Some Citrus As a Source of Antioxidants in Different Vegetable Oils","authors":"Hadeer Abd el-Hamid, M. Youssef, R. Attia, Hany Abo gharbia","doi":"10.21608/ajfs.2023.179123.1041","DOIUrl":"https://doi.org/10.21608/ajfs.2023.179123.1041","url":null,"abstract":"","PeriodicalId":443317,"journal":{"name":"Alexandria Journal of Food Science and Technology","volume":"1021 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123120741","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 : 2022-12-31DOI: 10.21608/ajfs.2022.171956.1039
Taiseer Abo Bakr
{"title":"Rheological Characterizes and the Influence of Milling Conditions on Solvent Retention Capacity of Australian and Russian wheat","authors":"Taiseer Abo Bakr","doi":"10.21608/ajfs.2022.171956.1039","DOIUrl":"https://doi.org/10.21608/ajfs.2022.171956.1039","url":null,"abstract":"","PeriodicalId":443317,"journal":{"name":"Alexandria Journal of Food Science and Technology","volume":"38 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122248188","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 : 2022-12-01DOI: 10.21608/ajfs.2022.286716
Rehab Mostafa
The present work was designed to highlight recipes of snacks using sand smelt fish ( Atherina boyeri ) in baked and pre-cooked baked fish snack products. The results showed improvement the chemical components with increasing the percentage of added minced fish. The results of all minerals in baked samples as compared with pre-cooked baked ones. The TBAS’s and TVB-N’s values increased by extending the storage time and the percentage of added minced fish. The total bacteria, yeast and molds count in samples showed limit activity and extending with increasing the storage period. The bio-evaluation indicated that the food intake, protein consumed, true digestibility, net protein utilization were the highest in pre-cooked baked snacks contained 30% fish meat. The protein efficiency ratio and the corrected protein efficiency ratio were higher in casein diet followed by both of pre-cooked baked and baked control samples then baked snack sample contained20% smelt sand meat, respectively. The biological values were 97.09%, 93.66% and 92.89% in S30, B30 and casein groups, respectively. Whereas, these values ranged from 75.99% to 88.05% in the rest samples.
{"title":"Preparation and Evaluation of Novel Nutritious Fish Snacks Using Sand Smelt (Atherina boyeri) Fish","authors":"Rehab Mostafa","doi":"10.21608/ajfs.2022.286716","DOIUrl":"https://doi.org/10.21608/ajfs.2022.286716","url":null,"abstract":"The present work was designed to highlight recipes of snacks using sand smelt fish ( Atherina boyeri ) in baked and pre-cooked baked fish snack products. The results showed improvement the chemical components with increasing the percentage of added minced fish. The results of all minerals in baked samples as compared with pre-cooked baked ones. The TBAS’s and TVB-N’s values increased by extending the storage time and the percentage of added minced fish. The total bacteria, yeast and molds count in samples showed limit activity and extending with increasing the storage period. The bio-evaluation indicated that the food intake, protein consumed, true digestibility, net protein utilization were the highest in pre-cooked baked snacks contained 30% fish meat. The protein efficiency ratio and the corrected protein efficiency ratio were higher in casein diet followed by both of pre-cooked baked and baked control samples then baked snack sample contained20% smelt sand meat, respectively. The biological values were 97.09%, 93.66% and 92.89% in S30, B30 and casein groups, respectively. Whereas, these values ranged from 75.99% to 88.05% in the rest samples.","PeriodicalId":443317,"journal":{"name":"Alexandria Journal of Food Science and Technology","volume":"103 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117291034","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 : 2022-12-01DOI: 10.21608/ajfs.2022.286714
Taiseer Abo Bakr, M. Youssef, A. Moustafa
{"title":"The Rheological Properties and Influence of Milling Conditions on Solvent Retention Capacity of Australian and Russian Wheat Flour","authors":"Taiseer Abo Bakr, M. Youssef, A. Moustafa","doi":"10.21608/ajfs.2022.286714","DOIUrl":"https://doi.org/10.21608/ajfs.2022.286714","url":null,"abstract":"","PeriodicalId":443317,"journal":{"name":"Alexandria Journal of Food Science and Technology","volume":"24 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124522294","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 : 2022-12-01DOI: 10.21608/ajfs.2022.286710
Hadeer Ahmed, hany -Gharbia, attia Ramdan, M. Youssef
{"title":"Peels of Some Citrus Fruits As Source of Antioxidants for Use with Different Vegetable Oils","authors":"Hadeer Ahmed, hany -Gharbia, attia Ramdan, M. Youssef","doi":"10.21608/ajfs.2022.286710","DOIUrl":"https://doi.org/10.21608/ajfs.2022.286710","url":null,"abstract":"","PeriodicalId":443317,"journal":{"name":"Alexandria Journal of Food Science and Technology","volume":"83 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121734093","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 : 2022-08-22DOI: 10.21608/ajfs.2022.135997.1036
Faten Farahat
{"title":"The Impact of Food Services Protocol on the Quality and Safety of Egg Served in Hospitals in Khartoum State","authors":"Faten Farahat","doi":"10.21608/ajfs.2022.135997.1036","DOIUrl":"https://doi.org/10.21608/ajfs.2022.135997.1036","url":null,"abstract":"","PeriodicalId":443317,"journal":{"name":"Alexandria Journal of Food Science and Technology","volume":"57 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130340896","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 : 2022-08-22DOI: 10.21608/ajfs.2022.255779
M. Youssef, M. Abo‐Dief
Air classification is one of the oldest green (eco-friendly) technologies known to man. According to the centrifugal force gravity and other internal forces different components can be separated in air depending on their sizes in air. Recently, interest has been renewed in many applications of air classification due to the development of commercial air classifiers. The present article shed a light on air classification in terms of its theory along with its main applications in the sector of food industry. The most predominant applications of air classification in food industry include: preparation of protein concentrates, enrichment fractions of antioxidants. Moreover, air classification can be applied to produce functional foods and to improve the nutritive value of food and functionality of emulsions.
{"title":"Air Classification: Eco-Friendly Separation Technique in Food Technology- An Article","authors":"M. Youssef, M. Abo‐Dief","doi":"10.21608/ajfs.2022.255779","DOIUrl":"https://doi.org/10.21608/ajfs.2022.255779","url":null,"abstract":"Air classification is one of the oldest green (eco-friendly) technologies known to man. According to the centrifugal force gravity and other internal forces different components can be separated in air depending on their sizes in air. Recently, interest has been renewed in many applications of air classification due to the development of commercial air classifiers. The present article shed a light on air classification in terms of its theory along with its main applications in the sector of food industry. The most predominant applications of air classification in food industry include: preparation of protein concentrates, enrichment fractions of antioxidants. Moreover, air classification can be applied to produce functional foods and to improve the nutritive value of food and functionality of emulsions.","PeriodicalId":443317,"journal":{"name":"Alexandria Journal of Food Science and Technology","volume":"2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121399698","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}
This work purpose was to assess the safety and quality of hospital meals and services. The egg was taken in several phases of the hospital food chain (raw food, storage, preparation, processing, and display) to highlight the cause of nutrient, safety, and quality changes in patient meals in Khartoum State. Chemical composition (moisture content, ash, protein and fat percents),total titrable acidity and pH value) and microbial loads (total viable count, yeast and mould, total Coliform bacteria, Salmonella and Staphylococcus spp.) were measured at all stages. The moisture content of eggs showed a significant ( P≤ 0.05) slight decrease in private hospitals and a potential increase in government hospitals, while fat content showed a slight non-significant decrease in all samples, except for the sample taken from (D) governmental hospital, which showed a significant potential increase at the end-stage (processing and display stages), There were no significant differences ( P≤ 0.05) in ash content, titratable acidity and pH served at all hospitals in all chain stages. Total bacterial count served at hospitals, all samples showed a significant ( P≤ 0.05) decrease during food chain stages and total yeasts and moulds content served at privatized hospitals.
{"title":"The Impact of Food Services Protocol on the Quality and Safety of Egg Served by Hospitals in Khartoum State, Sudan","authors":"Faten Farahat, Mustafa, , Abdelhakam, Nada, ElKhir","doi":"10.21608/ajfs.2022.255781","DOIUrl":"https://doi.org/10.21608/ajfs.2022.255781","url":null,"abstract":"This work purpose was to assess the safety and quality of hospital meals and services. The egg was taken in several phases of the hospital food chain (raw food, storage, preparation, processing, and display) to highlight the cause of nutrient, safety, and quality changes in patient meals in Khartoum State. Chemical composition (moisture content, ash, protein and fat percents),total titrable acidity and pH value) and microbial loads (total viable count, yeast and mould, total Coliform bacteria, Salmonella and Staphylococcus spp.) were measured at all stages. The moisture content of eggs showed a significant ( P≤ 0.05) slight decrease in private hospitals and a potential increase in government hospitals, while fat content showed a slight non-significant decrease in all samples, except for the sample taken from (D) governmental hospital, which showed a significant potential increase at the end-stage (processing and display stages), There were no significant differences ( P≤ 0.05) in ash content, titratable acidity and pH served at all hospitals in all chain stages. Total bacterial count served at hospitals, all samples showed a significant ( P≤ 0.05) decrease during food chain stages and total yeasts and moulds content served at privatized hospitals.","PeriodicalId":443317,"journal":{"name":"Alexandria Journal of Food Science and Technology","volume":"43 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123902682","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/ajfs.2022.105817.1033
Esmat Elzalaky
,
,
{"title":"Shockwave an Emerging Technology for Improving Processed Foods Quality : Mini Overview","authors":"Esmat Elzalaky","doi":"10.21608/ajfs.2022.105817.1033","DOIUrl":"https://doi.org/10.21608/ajfs.2022.105817.1033","url":null,"abstract":",","PeriodicalId":443317,"journal":{"name":"Alexandria Journal of Food Science and Technology","volume":"2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121503995","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}