Processing Cookies from Defatted Thermal Stabilized Black Rice Bran
Rania
El-Gammal
Food Industries, Dept., Faculty of Agriculture, Mansoura University, Egypt.
author
M.
Rabie
Food Industries, Dept., Faculty of Agriculture, Mansoura University, Egypt.
author
M.
El Bana
Food Technology institute, Agriculture Research Center , Giza, Egypt.
author
M.
Saleh
Food Technology institute, Agriculture Research Center , Giza, Egypt.
author
text
article
2018
eng
Rice bran, considered a rice milling process by- products containing a large amount of valuable components namely proteins, carbohydrates and other photochemical that exhibit health benefits.Gross chemical composition and minerals contents for both of un-stabilized and stabilized black rice bran were determined . Black rice bran has nearly the same content of protein ,fat and ash in compared with control one. Cookies were processed from black stabilized rice bran with the replacement of wheat flour 72% .Results of chemical constitutes showed that protein, ash and crude fiber of prepared cookies which contained 25% of microwave defatted black rice bran recorded the highest values were 13.97, 3.10 and 4.12 %, respectively., also, using of microwave defatted black rice bran increased mineral contents of prepared cookies namely calcium and phosphorus Results of sensory evaluation indicated that , addition of microwave defatted black rice bran at the concentration of 5% has nearly the same score of taste and odor for control sample
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
03
v.
3
no.
2018
1
5
https://jfds.journals.ekb.eg/article_77744_0bee60d721266f18ce678cb71e2d7e2c.pdf
dx.doi.org/10.21608/jfds.2018.77744
Biological Effect of Green Tea on Hypercholesterolemia Level in Rats
Gehan
Ghoniem
Food. Industries Dept., Faculty of Agriculture Mansoura University
author
M.
Shalaby
Food. Industries Dept., Faculty of Agriculture Mansoura University
author
A.
Elias
Food. Industries Dept., Faculty of Agriculture Mansoura University
author
text
article
2018
eng
The present study is conducted to evaluate the preventive effects of green tea (Camellia sinensis) on rat feed on high fat diet. Twenty-four male albino rats each weighing 100±30g, was divided into 4 groups. Group (1) negative control group feeding basal diet, Group(2)positive control group fed in high fat diet , Group (3) hypercholesterolemic rats fed on basal diet containing 10% green tea and Group (4) hypercholesterolemic rats fed on basal diet containing tablets atorvastatin. At the end of experiment, the four groups were compared in terms of the proportion of fat in the blood. The results indicated that, high fat diet caused deleterious metabolic effects, including hypertriglyceridemia, and liver dysfunction. Rats fed high fat diet alone showed increased activities of hepatocellular enzymes in plasma, significant decline in antioxidants, and elevated lipid peroxidation indices in liver. Green tea treatment significantly reduced elevated lipid peroxidation product, and brought back the liver antioxidants and the over accumulation lipids in serum towards normal. In addition, results showed that green tea significantly reduced total cholesterol (TC), plasma triglyceride (TG), LDL-C, VLDL-C and elevated plasma antioxidant in green tea treated rats groups (3) compared to group (2). Therefore, the results are clearly indicative of the beneficial effects of green tea in reducing lateral side effects of hyperlipidemia.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
03
v.
3
no.
2018
7
12
https://jfds.journals.ekb.eg/article_77746_04ee3417cb9b1dea5b705a9cb8976538.pdf
dx.doi.org/10.21608/jfds.2018.77746
Tenderization of Camel Meat by Alkaline and Acidic Proteases from Mullet (Mugil cephalus) Viscera
M.
Shalaby
Food Industries Department, Faculty of Agriculture, Mans. Univ., Mansoura, Egypt.
author
A.
Osheba
Meat and Fish Technology Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.
author
M.
Khalil
Food Industries Department, Faculty of Agriculture, Mans. Univ., Mansoura, Egypt.
author
A.
El-Dhshan
Food Industries Department, Faculty of Agriculture, Mans. Univ., Mansoura, Egypt.
author
M.
Fekry
Meat and Fish Technology Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.
author
text
article
2018
eng
Recently, tenderness of meat become more interest due to its relation with meat quality. Camel meat chunks were tenderized by injected with 20 and 40U of alkaline and acidic proteases which extracted from mullet viscera for 2, 4 and 6 hrs at room temperature. Alkaline and acidic proteases increased moisture content, WHC values, solubility of collagen, sarcoplasmic, myofibrillar and total protein of treated camel meat chunks. On the other hand, decreased protein content, cooking loss and shear force values of treated camel meat chunks. Sensory evaluation appeared improvement in juiciness, tenderness and overall acceptability of all treated camel meat chunks compared to untreated camel meat (control sample) with no significant differences in appearance and flavor between all camel meat samples. The results indicated that, camel meat chunks were tenderized and improved their quality by treated with alkaline and acidic mullet proteases.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
03
v.
3
no.
2018
13
19
https://jfds.journals.ekb.eg/article_77748_4e98f9d69408cce6f9e8289453711cec.pdf
dx.doi.org/10.21608/jfds.2018.77748
Protective Effect of Wheat Germ Powder and Oil on Metabolic Disturbances in Rats
R.
Nagib
Department of Home Economics, Faculty of Specific Education, Mansoura University, Egypt
author
text
article
2018
eng
The objective of this work was to study the protective effect of wheat germpowder and oil on high fat and high fructose diet induced metabolic disturbances in rats. Thirty six male rats were distributed into (6) groups (6 rats) as following: Group (1): normal control rats (-ve) fed on basal diet, Group (2): fed on basal diet contained wheat germ powder 20 % , Group (3): fed on basal diet and received wheat germ oil (1.5 ml / kg.bw /day) orally , Group (4): (+ve) control: high fat diet and high fructose drinking (HF and HFr), Group (5): fed on HF and HFr contained wheat germ powder 20 % , Group (6): fed on HF and HFr and received wheat germ oil (1.5 ml / kg.bw /day) orally during the experimental period (6 weeks). Results showed wheat germ is high content of nutrients .The group fed HF and HFr showed significantly higher level of blood glucose, serum TG ,TC, LDL-c , VLDL-c , AST , ALT, ALP , creatinine, uric acid ,TNF α, leptin and resistin and decrease in serum HDL-c , GSH and CAT as compared to (-ve) control . While the groups fed high fat and high fructose diet containing WG and received WGO showed significant decrease in blood glucose, serum lipid profile, liver and kidney functions, TNF-α , leptin and resistin while increasing the (GSH) and (CAT) as compared to (+ve) control. From obtained results it can be recommend that consumption of wheat germ powder and oil may be beneficial for those which suffering from high glucose, triglycerides , total cholesterol diseases and can decrease the inflammatory response.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
03
v.
3
no.
2018
21
27
https://jfds.journals.ekb.eg/article_77749_08e2ea1710f5f714b402caf562b6dd27.pdf
dx.doi.org/10.21608/jfds.2018.77749
Influence of Substitution Table Sugar by Fruit Flour on Quality Attributes of Gluten-Free Cake
Eman
Abd Rabou
Home Economics Department, Faculty of Specific Education, Aswan University, Egypt
author
Lamiaa
Al-Sadek
Home Economics Department, Faculty of Specific Education, Kafr El-Sheikh University, Egypt
author
text
article
2018
eng
Gluten-free bakery products are regarded as low quality and poor nutritionally as minerals and dietary fiber. So, this search was investigated to study theeffect of table sugar substitution by fruit flouras carob (Ceratonia siliqua L), doum (Hyphaenethebaica) and dates(Phoenix dactylifera L.) at 0, 10, 20 and 30 % on quality attributes of gluten-free fruit cake samples. The results of chemical composition showed that the moisture, protein, fat, ash and fiber contents were progressively increased, but carbohydrate content was decreased as the levels of substitution were increased. Additionally, mineral contents as magnesium, phosphor, potassium, calcium and iron were gradually increased. Besides, the moisture content was decreased by increasing the period of storage at room temperature. Moreover, the results of physical properties showed that the baking loss value was decreased, but volume, weight and density values were increased. Also, the results of sensory propertied showed that all fruit cake samples were acceptable. The fruit cake contained 30% date flour had the highest sensory scores compared to others. Finally, substitution table sugar by fruit flour as carob, doum and date can be improved the nutritional value, physical and sensory properties of gluten-free cake.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
03
v.
3
no.
2018
29
36
https://jfds.journals.ekb.eg/article_77750_02a7f3657b912c7afab6c04a2e009fa8.pdf
dx.doi.org/10.21608/jfds.2018.77750
Nephroprotective Effect of Malva sylvestris Extract against CCl4 Induced Nephrotoxicity in Albino Rats
Hanaa
Gazwi
Department of Agricultural Chemistry, Faculty of Agriculture, Minia University, El-Minia, Egypt
author
Magda
Mahmoud
Department of Agricultural Chemistry, Faculty of Agriculture, Minia University, El-Minia, Egypt
author
text
article
2018
eng
The aim of the study was to evaluate the potential effect of Malva sylvestris(M. sylvestris) extract on nephrotoxicity caused by CCl4 in rats. Forty rats were divided into four equal groups. Group 1: negative control group (normal).Group2: positive group, treated with CCl4 (1ml/kg body weight (b.w)), twice a week for 8 weeks. Groups 3 and 4 were treated with the same dose of CCl4 co-administered with M. sylvestris at dose 150 or 300 mg/kg b.w, respectively. Results appeared that rats treated with CCl4 showed a significant increment in WBCs, kidney function (urea and creatinine), total lipid, cholesterol, triglycerides, glucose, malondialdehyde (MDA), and nitric oxide (NO) levels, but a significant decline in the mean values of weight gain, RBCs, PCV, Hb, uric acid, and catalase (CAT) as comparing with the control group. The treatment with M. sylvestris(150 and 300 mg/kg b.w) improved the hematological and biochemical parameters. These protective effects were dose dependent. The histological results confirmed these parameters that enhanced by CCl4 Thus, the extract of M. sylvestris represents an encouraging chance for the curative renal injury.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
03
v.
3
no.
2018
37
43
https://jfds.journals.ekb.eg/article_77751_b77ec7c7f3c23a74c73b50f0b371a607.pdf
dx.doi.org/10.21608/jfds.2018.77751
Functional Low and Free-Fat Fermented Milk Drink Supplemented with Oats
Nesreen
Nasr
Dairy Department, Faculty of Agriculture, Fayoum University, Egypt
author
Manal
Khider
Dairy Department, Faculty of Agriculture, Fayoum University, Egypt
author
K.
Atallah
Deptartment of Agricultural Microbiology, Faculty of Agriculture, Fayoum University, Egypt
author
Wedad
Metry
Dairy Department, Faculty of Agriculture, Fayoum University, Egypt
author
text
article
2018
eng
This study aimed to evaluate the effect of adding different ratios of oats on the properties and nutritional value of low and free-fat fermented milk drink as a functional dairy product for enhancing human health. The product was fermented using mixed starter of L. casei HQ177095 and L. paracasei HQ177096.1 (1:1) and supplemented with oats at ratios of 1 and 2%. Samples of fermented milk drinks were stored at 5±1°C for 21 days. Microbiological, chemical, physical, organoleptic properties and nutritional value were carried out during storage period. Results indicated that there were slight changes in some chemical composition during storage, while changes in lactose content, pH values and titratable acidity were significant. Also, the microbiological examination indicated that treatments significantly enhanced the viability of LAB and affected total viable counts and psychrophilic bacteria during storage. Regarding to organoleptic properties, it was noticed that fermented milk drinks which supplemented with oats had the higher total scores than controls. Moreover, fermented drinks supplemented with 2% oats showed better physical characteristics (viscosity and syneresis) than other treatments. The product can be recommended as a good source of iron, protein and can be considered as healthy foods, contain low fat and low calories.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
03
v.
3
no.
2018
45
52
https://jfds.journals.ekb.eg/article_77752_2b84e7531478c41ae36ae01eabb3fbd8.pdf
dx.doi.org/10.21608/jfds.2018.77752
برنامج تثقيفي لتنمية الوعي الغذائي لبعض طالبات الصم بمدينة الرياض
فوزية
المعتاز
قسم التغذية وعلوم الأطعمة، کليــة التربية بالدلم، جامعة الأمير سلطام بن عبد العزيز
author
منيرة
الجماز
قسم التغذية وعلوم الأطعمة، کليــة الاقتصــاد المنــزلي بالـرياض، جامعة الأميرة نورة بنت عبدالرحمن
author
text
article
2018
eng
إن تثقيف الطلاب وتوعيتهم بالعادات الغذائية السليمة يعمل على الحد من انتشار الأمراض المزمنة المرتبطة بالغذاء، وتعتبر المدارس مناخاً مثالياً لضبط وتعديل السلوک الصحي والغذائي، لذلک يجب وضع البرامج الغذائية لجميع فئات المجتمع ومن ضمنهم فئة الصم ضمن إطار الدعوة لدمجهم في المجتمع. تم اختيار (34) طالبة من الطالبات الصم في الصف الأول والثاني الثانوي من معهد الأمل للصم بشرق مدينة الرياض، ويتراوح اعمارهن (16-19) سنة. وقسمت عينة الدراسة إلى مجموعتين متجانستين (17 طالبة/مجموعة)، طبق البرنامج التثقيفي على کلا المجوعتين ثم طبقت الحملة التنشيطية على المجموعة التجريبية فقط. تم تصميم البرنامج والوسائل التثقيفية المناسبة لفئة الصم والبکم والاعتماد على الصور والنماذج الطبيعية بأکبر صورة ممکنة، تم التواصل مع الطالبات عن طريق مترجمة لغة الإشارة. تمت المقابلة مع الطالبات وجهاً لوجه للتعريف بالبرنامج وإجراء الاختبار القبلي للتعرف على مستوى الوعي الغذائي لدى الطالبات. تم إجراء الاختبار البعدي الأول في نهاية البرنامج للمجموعتين الضابطة والتجريبية. ثم تم عمل حملة تنشيط للمعلومات للمجموعة التجريبية بعد شهر من توقف البرنامج وإجراء الاختبار البعدي الثاني بعد نهاية الحملة التنشيطية للمجموعتين الضابطة والتجريبية. وتشير النتائج الي أنه لا يوجد فروق ذات دلالة إحصائية بين متوسط درجات طالبات المجموعتين الضابطة والتجريبية في نتائج الاختبار القبلي للتوعية الغذائية قبل تطبيق البرنامج وذلک دليل تجانس المجموعتين. کما لا يوجد فروق ذات دلالة إحصائية بين متوسط درجات طالبات المجموعتين في نتائج الاختبار البعدي الأول بعد تطبيق البرنامج . بينما يوجد فروق ذات دلالة إحصائية عند مستوى دلالة(0,00) بين متوسط درجات القبلي ومتوسط درجات البعدي الأول عند المجموعة الضابطة لصالح الاختبار البعدي الأول عند المجموعة التجريبية، کما يوجد فروق ذات دلالة إحصائية عند مستوى دلالة (0,00) بين متوسط درجات الاختبار البعدي الأول ومتوسط درجات الاختبار البعدي الثاني عند المجموعة الضابطة لصالح الاختبار البعدي الأول. کما وجد انه لا يووجد فروق ذات دلالة إحصائية بين متوسط درجات الاختبار البعدي الأول ومتوسط درجات الاختبار البعدي الثاني عند المجموعة التجريبية . وتوصي الدراسة: بضرورة إدخال التثقيف الغذائئي ضمن مناهج التربية الخاصة حرصا على صحتهم مع إمکانية تطبيق هذا البرنامج لتوعية الطلبة السامعين والطلبة الصم باستخدام لغة الإشارة.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
03
v.
3
no.
2018
53
57
https://jfds.journals.ekb.eg/article_77753_e05e40bee26d562d279c57a1f5711828.pdf
dx.doi.org/10.21608/jfds.2018.77753
Effect of Thyme and Rosemary on Liver Functions in Toxicated Rats by Aflatoxins
Nevien
Esmail
Nutrition and Food Science Dept., Faculty of Home Economics, Helwan University
author
text
article
2018
eng
Thyme and rosemary assume a part in hepatoprotectivity and go about as anti-aflatoxicosis. This examination has endeavored to explore impact of subacute measurements of aflatoxin in rats and conceivably to foresee any advantages or disadvantages of thyme and rosemary. Thirty adult male albino rats were partitioned into five groups. Rats were isolated into two main groups, the first main group (n=6 rats), negative control, was fed on basal diet. The second main group was inebriated with Aflatoxin then was divided into four subgroups as follow, the first subgroup was kept as positive control group, sub groups (2 and 3) were fed on basal diet and supplemented with thyme and rosemary at of 5% individually. The fourth subgroup was fed on basal diet and supplemented with a combination of 2.5% thyme and 2.5% rosemary. The results indicated that, supplementation with Thyme, Rosemary and their mixes altogether significantly (P<0.05) enhanced liver functions and also serum protein parameters (albumin, globulin and total protein), serum CAT, SOD and decrease significantly MDA compared to the positive control. Furthermore Thyme, Rosemary and their blend significantly decreased (P<0.05) the mean level of serum TNF-α and IL-1-β contrasted with the positive control gathering. The present examination prescribed utilizing Thyme, Rosemary and their blends to shield the body from aflatoxin danger.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
03
v.
3
no.
2018
59
65
https://jfds.journals.ekb.eg/article_77755_179447bb92e5aa2cba9c4ab1ad7c12b8.pdf
dx.doi.org/10.21608/jfds.2018.77755
Dual Inoculation with Azotobacter chroococcum MF135558 and Klebsiella oxytoca MF135559 Enhance the Growth and Yield of Wheat Plant and Reduce N-Fertilizers Usage
A.
El-Sawah
Microbiol. Dept., Fac. Agric., Mansoura Univ., Mansoura, Egypt
author
F.
Hauka
Microbiol. Dept., Fac. Agric., Mansoura Univ., Mansoura, Egypt
author
Aida
Afify
Microbiol. Dept., Fac. Agric., Mansoura Univ., Mansoura, Egypt
author
text
article
2018
eng
A field experiment was carried out in the farm of faculty of Agriculture, Mansoura University, Mansoura, Egypt during the winter season of 2016 to study the effect of bio-fertilization under different level of nitrogen (75% and 50% of the full dose) on the growth and yield of wheat plant. Obtained results showed that the microbial inoculation leads to a significant increase in growth parameters (plant heights, number of tillers, leaves and dry weights). Also, microbial inoculation leads to a significant increase in NPK-contents as responded to all treatments under investigation in all stages of plant growth. The obtained results show a significant increase in yield parameters and its components (spike length, spike weight , number of grains / spike, weight of 1000 grains, grain and straw yield and NPK contents in grains and straw) as affected by microbial inoculation. The treatment T 9 (Az. chroococcum + K. oxytoca + 75 % dose of N) gave the highest value of grains and straw yield (19.61 and 3.13 ton/fed., respectively) with an increase by 21.87% and 19.01%, respectively. Also, the bio-fertilization has a pronounced increase in microbial count in comparison with the mineral fertilization. The present study recommend by the possibility of using the dual bacterial inoculum which containing Azotobacter chroococcum MF135558 and Klebsiella oxytoca MF135559 in the presence of 75% dose of N for enhancing growth and yield of wheat plants and reduce chemical fertilizers usage.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
03
v.
3
no.
2018
67
76
https://jfds.journals.ekb.eg/article_77756_ffe51029f8f1efe8017b36ba3ef95c3c.pdf
dx.doi.org/10.21608/jfds.2018.77756
Different Moisture Contents of Tempered Hull Barley and Hull-Less Barley Grains Prior to Milling 2. Effect on Physical and Sensory Properties of Bread Baked from these Barley Flours.
A.
Abdel-Gawad
Department of Food Science and Technology; Faculty of Agriculture; Assiut University
author
M.
Youssef
Department of Food Science and Technology; Faculty of Agriculture; Assiut University
author
S.
Abou-Elhawa
Department of Food Science and Technology; Faculty of Agriculture; Assiut University
author
Asmaa
Abdel-Rahman
Department of Food Science and Technology; Faculty of Agriculture; Assiut University
author
text
article
2018
eng
The purpose of this work was to study the effect of different moisture contents (12, 14, 16 and 18%) of conditioned hull barley and hull-less barley grains prior to milling on physical and sensory properties of bread baked from these barley flours. The results indicated that the specific volume of breads baked from barley flours and wheat-barley composite flours were enhanced with increasing conditioning moisture of barley grains prior to milling; therefore baking loss values decrease. On the other hand, increase the moisture content of barley grains prior to milling lead to improve all the tested parameters of sensory evaluation and retarded the staling rate of barley pan bread and wheat-barley breads.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
03
v.
3
no.
2018
77
90
https://jfds.journals.ekb.eg/article_77757_6830048de6c986f52eec305f5350b410.pdf
dx.doi.org/10.21608/jfds.2018.77757
Utilization of Pomegranate Peels Flour to Improve Sponge Cake Quality
Lamiaa
Lotfy
Department of Home Economics, Faculty of Specific Education, Kafrelsheikh University, Egypt.
author
Ekram
Barakat
Department of Home Economics, Faculty of Specific Education, Kafrelsheikh University, Egypt.
author
text
article
2018
eng
Pomegranate (Punica granatum L.) peels are rich in nutrients especially phenolic contents. Utilization of pomegranate peel flour as residue to produce sponge cake in present study was targeted. This study reports on the effect of composite flour consisting of wheat and pomegranate peel flour (PPF) on the physicochemical, sensorial and microbial characteristics. Wheat flour was substituted with PPF at 0, 5, 10, 15 and 20% ratios. The results showed that the sponge cakes 4 containing up to (20% PPF) had the lowest volume (33.046) and the highest weight (20.20) among all of the used samples, while Sponge cake 1 (5% PPF) had the lowest weight as (12.30) and the highest volume as (52.704) The control sample recorded the highest scores for all sensory attributes compared with other samples. The chemical analysis revealed that significantly increases were found in ash and crude fibers content compared with control sponge cake. Protein and fat contents significantly decreased as a resulting of PPF increases. Pomegranate peels has been previously referred as good source of Ca, K and Fe. Sponge cake 4 (20% PPF) had the highest total phenolic compounds as (0.669 mg GAE/100 g). Sponge cake 4 with 20% PPF gave the highest protection against some microbial contamination. TBC (1.8 and 2.7 log10 CFU), respectively, after 4 and 6 days comparing with control. On the other hand, sponge cake 4 (20% PPF) was the lowest in coliform and Yeast & Molds counts (3.9 and 2.9 log10 CFU), respectively after 6 days of storage. In summary, our results concluded that pomegranate peel flour can be used in cake preparation to improve fibers, minerals and phenolic contents that recommended gaining nutritional and healthy.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
03
v.
3
no.
2018
91
96
https://jfds.journals.ekb.eg/article_77760_e61c4f58eda06bf9aa2c5ca3970216f7.pdf
dx.doi.org/10.21608/jfds.2018.77760
Effect of Water Activity on Growth of Certain Lactic Acid Bacteria
Dalia
Kamel
Dairy Science Department, Faculty of Agriculture, Assiut University.
author
Nanis
Gomma
Dairy Science Department, Faculty of Agriculture, Assiut University.
author
Dina
Osman
Dairy Science Department, Faculty of Agriculture, Assiut University.
author
A.
Hassan
Dairy Science Department, Faculty of Agriculture, Assiut University.
author
text
article
2018
eng
The effect of reduction in water activity on growth and acid production by Lactococcus lactis subsp lactis, Lactococcus lactis subsp cremoris and Lactobacillus casei was studied at water activity values of 0.998, 0.975, 0.967 and 0.959. Reduced water activity resulted in extended lag time of varied magnitude, varied growth rates, different cell population and acid production. The highest growth rates were observed at an aw of 0.998 (control). Lactococcus lactis subsp lactis, Lactococcus lactis subsp cremoris and Lactobacillus casei reached a maximum cell population of 80x106 CFU/ml, 60x106 CFU/ml and 60x106 CFU/ml after 24th hour of incubation respectively.At water activity value of 0.975, Lactococcus lactis subsp lactis, Lactococcus lactis subsp cremoris and Lactobacillus casei reached a maximum cell population of 40x105 CFU/ml, 51x105 CFU/ml and 51x105 CFU/ml respectively after 24th hour of incubation , which indicate that Lactococcus lactis subsp lactis reached a maximum cell population which is lower than that observed for the other two strains. Which indicate that for each bacterial strain there is an optimum water activity at which the growth rate is faster comparing with the growth rate at lower or higher water activity. In addition the sensitivity to culture water activity varied between different bacterial strains. Also the obtained results indicated that the value of culture water activity had approximately simlar effect on rate of increase in developed titratable acidity as that found for the rate of increase in colony forming units.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
03
v.
3
no.
2018
97
102
https://jfds.journals.ekb.eg/article_77762_20d0b30dba684f2092a7edcc7c8311bf.pdf
dx.doi.org/10.21608/jfds.2018.77762
Utilization of Brewers Spent Grain (BSG) in Producing Functional Processed Cheese ''Block''
Reham
Abd El-Moneim
Food Technology Research Institute, Giza, Egypt
author
S.
Shamsia
Faculty of Agriculture Damanhour University, Egypt
author
Amany
EL-Deeb
Food Technology Research Institute, Giza, Egypt
author
H.
Ziena
Faculty of Agriculture Damanhour University, Egypt
author
text
article
2018
eng
In the present study, brewers spent grain (BSG) was used to supplement processed cheese ''Block''. The BSG was added to the formula by replacing Karish cheese with 10,20,30,40 and 50%. Proximate chemical composition of BSG was determined. The resultant processed cheese ''Block'' samples were evaluated chemically, microbiologically, rheologically and sensory fresh and stored at 4±10C for 1, 2 and 3 month. Significant differences in chemical, microbiological, rheological and sensory evaluation have been shown by increasing the BSG level in processed cheese ''Block''. The addition of 50% BSG had the highest value of total solids, pH values, meltability, rheological properties and sensory evaluation but it had the lowest in titratable acidity and oil separation.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
03
v.
3
no.
2018
103
109
https://jfds.journals.ekb.eg/article_77764_5174a049a76abceeca6848e693cd2470.pdf
dx.doi.org/10.21608/jfds.2018.77764
The Possible Protective Role of Powder Cuttlefish Bone, Crabshell and Eggshell on Osteoporotic Rats
Shaimaa
Negm
Home Economic Dept., Specific Education Faculty, Port Saied University, Egypt
author
text
article
2018
eng
Bone mass declines alongside maturing, particularly for ladies after menopause as a result of diminishing estrogen emission together with low calcium consumption. This examination was directed to examine the impact of powdered cuttlebone, crab shell and eggshell, on female rats with induced osteoporosis. Fifty adult female albino rats, of (200 ± 10 g) were haphazardly divided into five groups, the first group, negative control group (-ve) fed on basal diet only, the other four groups (10 rats each) were fed on basal diet containing 100 mg prednisone acetate as source of glucocorticoid/ kg diet to induce osteoporosis for two weeks. One group of them was selected as a positive control group, the other three groups were fed on prednisone acetate diets containing powder of cuttlebone, crabshell and eggshell, at the level of 2.5% individually. Blood samples and femur bones were gathered for measure both serum and bone markers of osteoporosis. The results indicated that, supplementation with powder of cuttlebone, crabshell and eggshell significantly (P<0.05) increase of Ca and P in serum of osteoporotic rats. There were a significant increment in serum free thyroxin (T4) and a significant decrease in parathyroid hormone (PTH). Femur bone mineral content (BMC) and bone mineral density (BMD) were likewise increased as compared to positive control group. In addition, liver functions were significantly (P<0.05) improved compared to the positive control group, while serum lipid profiles were significantly decreased. These results recommend that sustaining postmenopausal rats with osteoporosis on diets supplemented with powder of cuttlebone, crab shell and eggshell instigated an enemy of osteoporotic impact. This impact may be due to upgrade of bone arrangement and direction of some metabolic hormones which control calcium. Therefore, it could be recommended using powder of cuttlebone, crabshell and eggshell for postmenopausal women suffering from osteoporosis.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
03
v.
3
no.
2018
111
121
https://jfds.journals.ekb.eg/article_77765_e0331b0d016540511acf5fa655b4a73e.pdf
dx.doi.org/10.21608/jfds.2018.77765
Biological Control of Rhizoctonia solani Causing Sugar Beet Damping - Off
Aida
Afify
Dept. Microbiology, Fac. Agric. Mansoura Univ., Mansoura, Egypt
author
A.
El-Sayed
Plant Pathology Research Institute, Agricultural Research Center (ARC), Giza, Egypt
author
Seham
El-Pana
Dept. Microbiology, Fac. Agric. Mansoura Univ., Mansoura, Egypt
author
text
article
2018
eng
Rhizoctonia solani causing damping –off in sugar beet, which is one of the most destructive diseases in this crop worldwide. In this work, twelve bacterial isolates were isolated from rhizosphere of sugar beet crop of which six isolates showed antifungal activity against these phytopathogen, were identified as Bacillus spp. , Bacillus amyloliquefaciens and Bacillus pseudomycodies by standard tests and the application of biolog system .The most efffective and selected bacterial isolate (No. 8) obtained from sugar beet rhizosphere was identified using 16S rRNA .Moreover , three species of fungi as Trichoderma spp.were successfully used by several investigators to control sugar beet damping - off . In vivo, results of seed soaking with tested B. amyloliquefaciens showed that the most effective in controlling damping –off disease(93.33%) followed byT. hamatum (90.0%). While B.pseudomycodies recorded value of survival plants (86.67%), Bacillus sp.( 6) , Bacillus sp.(1) , T. viride , Bacillus sp.(2) , T. harzianum and Bacillus sp.(3) (76.67%, 76.67%,66.67%, 63.33%, 60.00%, 56.67% ,respectively) indicated that seed coating with T.harzianum was the most effective in controlling disease (83.33%), followed by T. hamatum, B. amyloliquefaciens, B.pseudomycodies , T. viride , Bacillus sp.(2), Bacillus sp.(1), Bacillus sp.(3)andBacillus sp.( 6) (76.67%, 70.00%, 66.67%, 60.00%, 60.00%,36.67%, 33.33%, 26.67% , respectively) in soil infested with Rhizoctonia solani.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
03
v.
3
no.
2018
123
127
https://jfds.journals.ekb.eg/article_77768_96e8d600d055fe66ecc130c0a2a3542f.pdf
dx.doi.org/10.21608/jfds.2018.77768
Effect of Moringa Leaves and Seeds on Osteoporosis in Rats
M.
Habib
Nutrition and Food Science Department, Faculty of Home Economics, Helwan University, Cairo, Egypt.,
author
Maalem
Al-Moalem
Prince Sattam Bin Abdulaziz University, College of Education-Delam, Department of Home Economics, Kingdom Saudi Arabia.
author
text
article
2018
eng
Osteoporosis (OP) speaks to most regular metabolic bone maladies. This study was conducted to study the impact of Moringa oleifera leaves and seeds and their blends on osteoporosis in rats. Thirty five adult female albino of rats, of (180 ± 10 g) were divided into five groups, the first group, negative control group (-ve) and fed on basal diet only, the other four groups (7 rats each) were fed on basal diet containing 100 mg Prednisone Acetate as source of glucocorticoid/ kg diet to induce osteoporosis for two weeks. One group of them was served as a positive control group, the other three groups were fed on prednisone acetate diets containing dried moringa leaves (2.5%), moringa seeds (2.5%) and 2.5% of their combination at (1:1), respectively. Blood samples and femur bones were collected for estimating both serum and bone markers of osteoporosis. The results indicated that, supplementation with Moringa oleifera leaves and seeds and their combinations significantly increased (P<0.05) serum Ca and P in osteoporotic rats. There was significant increase (P<0.05) in serum free thyroxin (T4) and a significant decrease (P<0.05) in parathormone (PTH) in osteoporotic rats. Femur bone mineral density (BMD) were also significantly increased. The present examination suggested utilizing Moringa oleifera leaves and seeds and their blends as a good anti-osteoporotic activity.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
03
v.
3
no.
2018
129
135
https://jfds.journals.ekb.eg/article_77771_a08938bfe895633cba0549b61e88b527.pdf
dx.doi.org/10.21608/jfds.2018.77771
Influence of Using Fresh Wheat Grass Juice and its Blends on Hypercholesterolemic Rats
Gehan
Ghoniem
Food Industries Dept. Fac .Of Agric. Mansoura Univ., Egypt.
author
M.
Abou- Raya
Food Industries Dept. Fac .Of Agric. Mansoura Univ., Egypt.
author
A.
Abd EL Hameed
Department of Horticultural Crops .Research Department, Food Tech, Giza, Egypt.
author
N.
Elrayes
Department of Horticultural Crops .Research Department, Food Tech, Giza, Egypt.
author
text
article
2018
eng
Biological evaluation of fresh wheat grass juice and its blends were performed using 60 male albino rats. Rats were adapted for 10 days and divided into 10 groups in each group 6 rats, feeding for 6 weeks was carried out to identify the effect of fresh wheat grass juice and its blends on high cholesterol test rats. From results it could be noticed that the lowest weight increase for rats and feed consumed was found in the first group, and these results showed significant differences between them and the other groups. The infected group rats (G2) that fed on a diet containing high percentage of fat and 1% cholesterol had the highest level of total cholesterol and low-density lipoprotein LDL (146 and 83.0 mg/dl), respectively. The group (G9) and (G10) which fed on high fat diets and 1% cholesterol with 5 ml dose(G9) and 10ml dose(G10) of fresh wheatgrass juice with banana and guava / kg bw / day by mouth had a decrease of total cholesterol (79.65 and 78.00 mg/dl), LDL (33.80 and 32.0 mg/dl), total lipids (285.90 and 285.30 mg/dl) and triglyceride (86.00 and 85.70 mg/dl) in (G9) and (G10) respectively , and led to an increase in the value of high density lipoprotein (HDL) (27.13 and 27.90 mg/dl), respectively. Also the use of fresh wheat grass juice and its blends in (G9 and G10) improved liver and kidney functions as compared with the other groups.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
03
v.
3
no.
2018
137
145
https://jfds.journals.ekb.eg/article_77772_fb0227d64b7a40b3465eb5fc54f6f84c.pdf
dx.doi.org/10.21608/jfds.2018.77772
Improving the Properties of Prepared Pastry Margarine by Using Nanotechnology
M.
Rabie
Food Industries Dept. Fac. of Agric. Mansoura University
author
Rania
El-Gammal
Food Industries Dept. Fac. of Agric. Mansoura University
author
Eman
Saafan
Food Industries Dept. Fac. of Agric. Mansoura University
author
text
article
2018
eng
In recent years nanotechnology-based products have been developed for use in many applications including food. Nano-emulsions are one of the most important applications because they have positive effects on the physical and chemical properties of various fatty products .In this study, pastry margarine was prepared using palm oil, palm stearin in addition of soybean and sunflower oils at the ratio of (5% soybean oil: 5% sunflower oil : 90% palm oil) and (5%soybean oil : 5%sunflower oil : 90% palm stearin) . Nanotechnology was used to modify the emulsifying properties of pastry margarine and to study the effect of these properties on its stability during storage period up to 11 weeks under cooling conditions at (4°C). Chemical, physical and emulsion characteristics of pastry margarine blends processed by nano-emulsion technique were determined and compared with the control samples. Nano-partecils of water phase which used in preparing of table margarine by nano-emulsion technique were examined using Transmission Electron Microscope and Zeta Potential Analyzer. Results showed that the margarine blends processed using this technique led to an improvement in emulsification properties and increased storage stability under refrigeration conditions. obtained results of chemical properties namely acid and peroxide values for margarine blends contained (5% soybean oil: 5% sunflower oil : 90% palm oil) and (5%soybean oil : 5%sunflower oil : 90% palm stearin) were determined and being 0.688 and 0.698mg KOH/gm oil and 3.198 and 3.290 ml.eqv/kg oil at the end of storage period in compared with the control samples which were 0.731 and 0.745 mg KOH/gm oil and 5.181 and 5.233 ml.eqv/kg oil. Results of physical properties namely colour and refractive index were also determined and indicated that all prepared margarine blends using nano-emulsion technique were more stable during storage than the others, while the results of emulsion stability indicated that the consistency of the creaming stability were nearly similar to those of control samples. Finally, it could concluded that using of nano-emulsion technique in preparing of pastry margarine could be prolonged stability and extend storage period.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
03
v.
3
no.
2018
147
159
https://jfds.journals.ekb.eg/article_77773_cc2761edc8edc744f0a8a6a7bc2fc546.pdf
dx.doi.org/10.21608/jfds.2018.77773
Effect of Adding Corn Flour to Quinoa Flour to Produce Gluten-Free Pan Bread
Mona
Khalil
Food Industries Department ,Faculty of Agriculture, Mansoura University ,Mansoura , Egypt
author
Gehan
Ghoneim
Food Industries Department ,Faculty of Agriculture, Mansoura University ,Mansoura , Egypt
author
M.
Youssif
Bread and Pasta Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.
author
M.
Tamimy
Azhari Secondary Institute - Meniet El Nasr - Dakahlia - Egypt.
author
text
article
2018
eng
The effect of adding corn flour to quinoa flour (Chenopodium quinoa) at different levels was studied. The proximate chemical composition, physical properties and sensory evaluation of gluten free pan (GFP) bread made of corn flour and quinoa flour at different levels were investigated. Baking trials were conducted at different levels of substitution (25, 50, 75 and 100% quinoa seeds flour) Results indicated that moisture, crude protein, lipids, ash and dietary fiber content were increased in substituted levels of quinoa seeds flour. On the other hand, total carbohydrates decreased by increasing quinoa levels. Also, (GFP) bread samples prepared from75% corn flour(CF) and 25% quinoa flour(QF) proved to be of lower content in macro mineral (K, Ca, Mg, Na & P) and micro mineral (Fe, Mn& Zn) content ,while(G.F.P) bread samples prepared from 100% quinoa flour(QF) recorded high contents of all mineral under investigation. Weight (g) gradually increased in (G.F.P) bread samples parallel to the increase in substitution levels by quinoa flour (QF).,While volume and specific volume (cm
3
/g) of (GFP) bread gradually decreased by increasing levels of quinoa flour(QF). Organoleptic properties indicated that non-significant differences (P<0.05) proved in all sensory properties between the control sample and (GFP) bread prepared by 25% quinoa flour except in crust colour and odor of sample. the (GFP) bread samples containing 50, 75 and 100% QF were significantly differences (P < 0.05) in all sensory properties as compared to the control pan bread and the (GFP) bread sample containing 25% QF.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
03
v.
3
no.
2018
161
167
https://jfds.journals.ekb.eg/article_77774_e59758f31cee3772bf8b8c3a570ff8fd.pdf
dx.doi.org/10.21608/jfds.2018.77774
Evaluation of the Efficacy of Corn Silk and Vitamin D on Hyperlipidemia and Obesity in Experimental Rats
Hala
El Kewawy
Home Economics Department - Faculty of Specific Education - Mansoura University - Mansoura – Egypt.
author
text
article
2018
eng
Obesity is one of the health problems that have serious consequences, especially as they have been transformed from individual cases into whole societies. This has resulted in an increase in the prevalence of obesity-related diseases. The current study was conducted to evaluate the therapeutic role of the powder and extracts (aqueous and alcoholic) of corn silk, either alone or in addition to vitamin D on high blood lipids and obesity in the experimental rats as well as an assessment of the nutritional value of corn silk. The biological study was carried out on fifty-four male rats, weighing 150 ± 10 g. They were divided into two main groups: the negative control group (6 rats fed on standard diet for the duration of the experiment) and the rest 48 rats were fed on a high fat diet for six weeks to cause obesity. The fat-fed rats were randomly divided into eight groups (6 rats each), one of them served as a positive control group and the other groups were treated by corn silk as follows; two of them were fortified by corn silk powder and corn silk powder with vitamin D. The other five groups were treated by corn silk tea (aqueous extract), ethanol extract, vitamin D, corn silk tea with vitamin D, and ethanolic extract with vitamin D for six weeks. The results revealed significant decreases in the final weight, percentage of body weight gain and body fat, adiposity index, in addition to serum cholesterol, triglycerides, low density lipoproteins, very low density lipoproteins, atherogenic index, malondialdehyde, leptin hormone and homocysteine. On the other hand, the results showed significant increases in the levels of high density lipoproteins and adiponectin. The treated rats showed a significant improvement in liver fat and improved antioxidant enzymes by a significant increase in the total capacity levels of antioxidants and superoxide dismutase compared to positive control group. The study concluded that the best results obtained were for the groups that were treated by the corn silk, either powder or extract, with vitamin D. Therefore, the study recommends by consumption of corn silk extract whether aqueous or alcoholic with vitamin D as a syrup, as well as in fortification of some food products for obese people or those with hyperlipidemia.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
03
v.
3
no.
2018
169
175
https://jfds.journals.ekb.eg/article_77775_25b2ab1d017993878a4700fe5dde66bc.pdf
dx.doi.org/10.21608/jfds.2018.77775
Gastroprotective Effect of Borago Extracts against Indomethacin-Induced Gastric Ulcer in Rats
Hanaa
Gazwi
Department of Agricultural Chemistry, Faculty of Agriculture, Minia University, El-Minia, Egypt
author
Magda
Mahmoud
Department of Agricultural Chemistry, Faculty of Agriculture, Minia University, El-Minia, Egypt
author
text
article
2018
eng
Gastric ulcer stays one of the perilous sicknesses in the world. In spite of the fact that there are numerous medications utilized for the treatment of gastric ulcer, the vast majority of these deliver a few adverse impacts. The aim of this investigation was to assess the antiulcer effects of Borago (Borago officinalis L) leaves extract (BL), flowers extract (BF) and the mixture of leaves and flowers extracts (Mix) against gastric ulcer induced by indomethacin in rats and compared with ranitidine as a reference drug. Gastric ulceration was stimulated by indomethacin at one dose (30 mg/kg b.w. Intraperitoneal (i.p)). BL and BF were administered orally at two doses of 100 and 200 mg/kg b.w, Mix was given orally at a dose of 200 mg/kg b.w. and ranitidine at a dose of 20 mg/kg b.w. for three weeks before the injection of indomethacin. The results appeared that indomethacin significantly decreased pH value, mucin content, catalase activity (CAT) and nitric oxide (NO), while, increased ulcer index, total acidity, free acidity and malondialdehyde (MDA) comparing with control group.While, pretreatment with Borago extracts provided a significant decrease in ulcer index, total acidity,free acidity, MDA, and associated with a significant rise in pH value, mucin content, CAT and NO compared to indomethacin group. The protection provided by the extracts of Borago is similar to ranitidine. Histological studies of stomach mucosa affirmed these outcomes. Borago has protective against indomethacin which caused gastric ulcer because of it contains antioxidant properties. The results of the present suggest that Borago can be utilized against gastric ulcer impacts as well as to decrease antagonist drugs adverse effects.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
03
v.
3
no.
2018
177
185
https://jfds.journals.ekb.eg/article_77776_5c18e6cd7cc4f0cb026781bfffcb536d.pdf
dx.doi.org/10.21608/jfds.2018.77776
Improving the Properties of Kariesh Cheese Made by Ultrafiltration Using Biological Treats and Dairy Fortifiers
Wedad
Metry
Dairy Department, Faculty of Agriculture, Fayoum University, Egypt
author
Manal
Khider
Dairy Department, Faculty of Agriculture, Fayoum University, Egypt
author
Fathia
Yassin
Dairy Department, Faculty of Agriculture, Fayoum University, Egypt
author
text
article
2018
eng
The aim of this study is improving the properties of Kariesh cheese that made from ultrafiltrated (UF) fresh buffalo's skim milk by using biological treats and dairy fortifiers. In this work Kariesh cheese was made by: i) Traditional method as control (C1), ii) UF- technique free of additives (C2), iii) UF- technique + adding whey protein concentrate (WPC) or whey powder (WP) to cheese retentate, iv) UF- technique + using exopolysaccharide (EPS)-producing cultures (Lb. rhamnoses + Lb. acidophilus 1:1) separately or mixed with 2% of WPC or WP from skim milk retentate. The chemical, microbiological, rheological and sensory properties of the resulted cheese samples were studied during 14 days of storage at 6±1◦C. The results showed that, the rheological properties of all cheese treatments were improved during the storage period compared to the control that made with traditional method (C1). Also the sensory evaluation (total scores) showed that the best Kariesh cheese treatment was that made with WP at 14th day of storage. However, there was an increase in all chemical parameters except for moisture and pH values. The microbiological examination shows that all cheese treatments (fresh or during storage) were free of coliform. Furthermore, the results show an increase in the total viable counts, number of Lactobacilli and streptococci during storage. The highest numbers of Lactobacilli and Streptococci were found in the treatment made with a mixture of EPS-producing culture and WP.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
03
v.
3
no.
2018
187
195
https://jfds.journals.ekb.eg/article_77778_d56d8d621fd47544a25da99c2049c0b8.pdf
dx.doi.org/10.21608/jfds.2018.77778
Effect of Fruit/Vegetable Drink from Potato Skin Water Extract, Beetroots and Fruit Juice Combinations on Iron Bioavailability in Iron Deficient Rats
Fatma
Elzamzamy
Nutrition and food science, Home economics Dept. Faculty of specific education, Mansoura University
author
Mona
Mostafa
Nutrition and food science, Home economics Dept. Faculty of specific education, Mansoura University
author
text
article
2018
eng
Iron deficiency anemia is common and major health problems. Therefore it is a concern in all developing and industrialized countries. This study was aimed to investigate the effect of potato skin water extract, beetroots and fruit fresh juice (Orange, strawberry, guava and pomegranate) combinations on iron availability in iron deficiency of rats. Sprague-Dawley rats were randomly divided into seven equal groups: Group1:Normal group: (received basal diet); Group2: Iron deficient group through iron-deficiency; Group3: Iron deficient group treated with iron supplement; Group4: Iron deficient group treated with iron supplement with potato strawberry drink; G5: Iron deficient group treated with iron supplement with potato orange drink; G6: Iron deficient group treated with iron supplement with potato Guava drink; G7: Iron deficient group treated with iron supplement with potato/pomegranate drink. Fe, Cu, folate and vitamin C were determined in drinks. Hemoglobin, hematocrit, Fe was assessed in serum and liver, total iron binding capacity, ferritin, cholesterol, triglycerides, High density lipoprotein, Low denesty lipoprotein, Triiodothyronine, Thyroxine, Total Antioxidant Capacity and Total Oxidant Capacity were estimated in serum. Results indicated that the combinations of potato water extract and fruit juice were more effective than supplement alone for improving Fe in serum and liver Hemoglobin, hematocrit haematocrit, Fe was assessed in serum and liver., total iron binding capacity, ferritin, cholesterol, triglycerides, Low denesty lipoprotein, Triiodothyronine, Thyroxine, Total Antioxidant Capacity and Total Oxidant Capacity. Potato/orange treatment showed the highest hemoglobin level (13.55±0.15 g%); however Potato/strawberry was the effective in Fe elevation (15.78±0.35 µmol/l), ferritin (84.13±1.46 ng/ml) and lowering of the UIBC (55.79±1.51 µmol/l). The findings suggest that the combination of potato skinwater extract and fruit juices is an effective treatment with iron supplement for Iron Deficiency Anemic rats.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
03
v.
3
no.
2018
197
204
https://jfds.journals.ekb.eg/article_77779_179c6f9bffb4b883847503a6319b578f.pdf
dx.doi.org/10.21608/jfds.2018.77779