@article { author = {Khalaf, H. and Sharoba, A. and El-Tanahi, H. and Morsy, M.}, title = {STABILITY OF ANTIMICROBIAL ACTIVITY OF PULLULAN EDIBLE FILMS INCORPORATED WITH NANOPARTICLES AND ESSENTIAL OILS AND THEIR IMPACT ON TURKEY DELI MEAT QUALITY}, journal = {Journal of Food and Dairy Sciences}, volume = {4}, number = {11}, pages = {557-573}, year = {2013}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2013.72104}, abstract = {Edible films containing antimicrobials are gaining importance as potential treatment to extend product shelf life and reduce risk of pathogens. Antimicrobial activities of pullulan films incorporated silver nanoparticles (Ag NPs) 100 nm, zinc oxide nanoparticles (ZnO NPs) 110 nm, oregano oil (OR) 2% and rosemary oil (RO) 2%, against Listeria monocytogenes andStaphylococcus aureus, were evaluated during the preparation and storage at 4, 25, 37, and 55°C up to 49 days in plate overlay assays (in vitro). Moreover, the prior pullulan films were applied directly on turkey deli meat were inoculated by L.monocytogenes andS. aureus and stored at 4 °C for two weeks. The results from this study demonstrate that Ag NPs and OR edible films more active than ZnO NPs and RO, respectively. The optimum conditions for storage pullulan edible films incorporated nanoparticles (NPs) and/or essential oils (EOs) were 4 and 25°C. Ag NPs, ZnO NPs, OR, and RO based films were exhibited significant effects as antibacterial activity against pathogens. These results revealed that (NPs) and/or (EOs) have a good potential to be incorporated into pullulan to make an antimicrobial edible film or coating for various food applications.}, keywords = {Nanotechnology,Antibacterial activity,oregano,rosemary,silver nanoparticles,Zinc Oxide Nanoparticles,pullulan,edible film,Physical properties,storage stability}, url = {https://jfds.journals.ekb.eg/article_72104.html}, eprint = {https://jfds.journals.ekb.eg/article_72104_3248885769aa9843fe946ede8bd80ccb.pdf} } @article { author = {بديوي, سمية and محمد, سيف and جندل, اثير}, title = {تأثير استخدام بروتينات الشرش على خواص المثلجات اللبنية}, journal = {Journal of Food and Dairy Sciences}, volume = {4}, number = {11}, pages = {575-582}, year = {2013}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2013.72106}, abstract = {تهدف هذه الدراسة الى بيان تأثير استبدال اللبن الفرز المجفف جزئياً او کلياً في مخلوط المثلجات اللبنية ببروتينات الشرش المؤستلة وبنسبة 0.5غم حامض خليک /غم بروتين. اذ لوحظ ارتفاع في نسبة المواد الصلبة الکلية والبروتين في حين انخفضت قيم الاس الهيدروجيني (PH) ونسب السکريات الکلية بزياد نسب الاستبدال ولم تتأثر نسب الرماد معنويا في المخاليط . حصل ارتفاع للوزن النوعي لمخاليط بروتينات الشرش المؤستلة في حين سلک الوزن النوعي للمنتج سلوکاً معاکساً. کما ارتفعت لزوجة المخاليط بعد التعتيق. وزاد الانکماش للمنتج خلال مدة الخزن بزيادة نسب الاستبدال. انخفضت نقطة التجمد لمخاليط بروتينات الشرش المؤستلة. الا أنها کانت اقل مقاومة للانصهار والاکثر ارتفاعاً بالريع وحصلت على درجات تقييم حسي مقبولة مقارنة مع عينة المقارنة .}, keywords = {الريع,الانکماش,بروتينات الشرش,عملية الاستلة,مثلجات لبنية}, url = {https://jfds.journals.ekb.eg/article_72106.html}, eprint = {https://jfds.journals.ekb.eg/article_72106_49f20c3767f727cdb7f75e3d8f9ff387.pdf} } @article { author = {Okba, M. and Abdelrasoul, E. and Gomaa, A.}, title = {Evaluation of dry soup of fermented barley with some vegetables.}, journal = {Journal of Food and Dairy Sciences}, volume = {4}, number = {11}, pages = {583-596}, year = {2013}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2013.72109}, abstract = {       The purpose of this study was to the evaluation of dry soup from fermented ​​kishk prepared from hulless barley flour; in addition to the different amounts of artichoke were 0, 100, 150 and 200 g. In order to take advantage of barley content of fiber, especially soluble including a compound β-glucan which useful in feeding patients with diabetes and cholesterol, as well as the content of artichokes from antioxidants, especially a silymarin compound which useful in the treatment of liver patients. The results showed that each of add the artichokes and fermentation process led to a significant increase in the content of the kishk of moisture, ash, fiber and starch but, decrease in protein and fat. While not affecting add artichoke on the the kishk of β-glucan content while, the fermentation process leading to a significant decrease ratio of 27.3%. Add 100, 150, and 200 g of artichoke has led to an increase in total phenols for 9.2, 13.7 and 23.0%, respectively, and all the mineral elements, while it did not affect the fermentation process, but also led to a significant decrease of phytic acid to 90%. Also, show that the viscosity was 17.6, 16.7, 15.9 and 15.2 Rapid Visco Analyzer (RVA) and the overall sensory acceptance was 4.6, 4.4, 4.0 and 3.5 degrees out of 5 degrees by adding a 0, 100, 150, 200 g of artichoke, respectively. From these results, we can see that the kishk prepared from hulless barley flour alone or by adding 100 or 200 gm artichoke was the best ingredients to produce acceptable sensory soup has high nutritional and therapeutic value.}, keywords = {Kishk,fermentation,Dry Soup,Barley,Artichoke}, url = {https://jfds.journals.ekb.eg/article_72109.html}, eprint = {} } @article { author = {El-Baz, Azza}, title = {Influence of some prebiotics and transglutaminase (TGase) on the viability of probiotic bacteria and quality of non fat bio-yoghurt}, journal = {Journal of Food and Dairy Sciences}, volume = {4}, number = {11}, pages = {597-610}, year = {2013}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2013.72107}, abstract = {Results of prebiotics addition (3% inulin and 3% lactulose), yoghurt starter producing expolysaccharides (EPSYS) and transglutaminase (TGase, 0.07%) revealed that the fermentation of bio-yoghurt samples containing inulin and lactulose lasted shorter than fermentation of EPSYS - and TGase -contained samples as well as control.  Inulin and lactulose resulted in slightly higher acidity (after overnight cooling) than fresh control without additives then, the acidity gradually increased with different rates during cold storage for all samples. The pH showed an opposite trend for that of acidity. The lowest pH values were recorded for inulin and lactulose- treated fresh samples, whereas the pH gradually decreased with different rates during storage. Fresh bio-yoghurt with inulin and TGase had the highest curd tension values compared with all samples while those containing inulin showed the highest significant values after 5 and 10 days of storage. Concerning curd syneresis (CS), the fresh samples made with inulin had the lowest significant CS, while the differences among the rest treatments were insignificant. The differences among the treated samples of 5 days age were insignificant and were significantly lower than those of the control, which showed the highest value after 10 days of storage. Addition of inulin and lactulose significantly increased the viability and counts of Lb. delbruekii spp. bulgricus and B. bifidum bacteria at any given storage time. On the tenth day of storage, the counts of Lb. delbruekii spp. bulgricus showed a sharp decline which was significantly different (P<0.05) from the initial counts. It was also found that adding inulin and lactulose were the best in increasing survival and counts of bifidobacteria followed by the samples containing EPSYS and TGase in order. Sensory evaluation showed that using inulin and lactulose improved body, texture and flavour compared with bio-yoghurt without additives and manufactured with adding TGase. So, this study recommended using inulin and lactulose for their functional properties to guarantee the existence of bifidobacteria with suitable counts in bio-yoghurt to gain its healthy benefits.}, keywords = {bio-yoghurt,prebiotics,TGase}, url = {https://jfds.journals.ekb.eg/article_72107.html}, eprint = {} } @article { author = {Ammar, El –Tahra and Abo-Srea, M. and El- Raghy, Esraa}, title = {EFFECT OF CERTAIN DIETARY FIBERS ON THE PROPERTIES OF FUNCTIONAL YOGHURT.}, journal = {Journal of Food and Dairy Sciences}, volume = {4}, number = {11}, pages = {611-619}, year = {2013}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2013.72110}, abstract = {Two types of dietary fiber (maltodextrin and konjac )  were used to evaluate the effect of dietary fibers on the properties of plain yoghurt fermented with the traditional yoghurt starter(streptococcus thermophillus and lactobacillus delbruki susps. bulgaricus. All treatments were evaluated for chemical, rheological, microbial as well as the sensory properties, and compared with the control plain yoghurt. Dietary fibers were added at (0.5 , 2.0 % ) for maltodextrin  and (0.2 ,  0.4 %) for konjac fiber (w/w). Control and other treatments  were monitored during refrigeration storage (4°C) for 15 days. Results showed that all treatments were characterized with increase in total solid, soluble nitrogen, non protein nitrogen, total nitrogen and total volatile fatty acid, when compared with the control. Titratable acidity of various yoghurt treatments gradually increased during storage period. The dietary fibers had pronounced effect on the curd tension, whereas they decreased the syneresis of yoghurt. Moreover, the  addition of dietary fiber improved the viability of lactic acid bacteria which varied in  their decreasing rate when all treatment compared with the control. The body& texture and flavor of the yoghurt were enhanced when fortified with dietary fiber.}, keywords = {functional food,dietary fiber,maltodextrin,konjac fiber}, url = {https://jfds.journals.ekb.eg/article_72110.html}, eprint = {https://jfds.journals.ekb.eg/article_72110_b6a6f91f9ddffe5fab9bfd79d3f82250.pdf} }