@article { author = {Abou-Arab, Esmat A. and Abou-Arab, Azza and Abu-Salem, Ferial}, title = {PHYSICO-CHEMICAL ASSESSMENT OF NATURAL SWEETENERS STEVIOSIDES PRODUCED FROM STEVIA Rebudiana bertoni PLANT}, journal = {Journal of Food and Dairy Sciences}, volume = {34}, number = {12}, pages = {11037-11057}, year = {2009}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2009.115819}, abstract = {Stevia plants are a good source of carbohydrates (61.93 % d.w.), protein (11.41 % d.w.), crude fiber (15.52 % d.w.), minerals (K, 21.15; Ca, 17.7; Na, 14.93 & Mg, 3.26 mg/100g d.w. and Cu, 0.73; Mn, 2.89; Fe, 5.89 & Zn, 1.26 mg/100g d.w.) also essential amino acids were found in amounts higher than those recommended by FAO and WHO for adults as well as non- essential amino acids. Stevioside was extracted and purified from the dried Stevia leaves by three methods. The first one, extraction by hot water (65 °C) at different ratios of leaves to water (1:15 to 1:75). The optimum ratio was 1:35 in which the maximum stevioside content was obtained (7.53 %), recovery of stevioside was 80.21 % and purity related to depigmentation was 97.56 %. The second method, extraction by methanol at ratio 4:1 methanol/leaves and purification, recovery of stevioside was 94.90 % and purity was 81.53 %. The third method, extraction by mixture of methanol/water (4:1) and purification, recovery of stevioside and purity were 92.34 and 79.81 %, respectively. Physical and chemical characteristics of the extracted stevioside were studied. Stevioside extractions were analyzed by HPLC in which the highest amount of stevioside (23.20 %) was obtained in methanol extract. Physical, chemical and organolyptic characteristics of extractions indicate that this sweetener has been applied as substitutes for sucrose in different drinks and baking products.}, keywords = {Stevia,stevioside,Physico-chemical properties,Extraction,natural sweeteners}, url = {https://jfds.journals.ekb.eg/article_115819.html}, eprint = {https://jfds.journals.ekb.eg/article_115819_2b0d5b0a2cf12e3adcc111838cb5a50d.pdf} } @article { author = {Abou-Arab, Azza and Abu-Salem, Ferial}, title = {NUTRITIONAL QUALITY OF Jatropha curcas SEEDS AND EFFECT OF SOME BIOLOGICAL AND CHEMICAL TREATMENTS ON THEIR ANTINUTRITIONAL FACTORS}, journal = {Journal of Food and Dairy Sciences}, volume = {34}, number = {12}, pages = {11059-11076}, year = {2009}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2009.115821}, abstract = {The physical characteristics of Egyptian Jatropha curcas seeds were studied. The average of whole seed mass, kernel weight, shell weight, percentage kernel mass of whole seeds and percentage shell mass of whole seeds were 0.69 g, 0.47 g, 0.22 g, 68.12 % and  31.88 %, respectively. Biochemical composition proved that J.curcas seeds are a good source of protein (32.88 %), oil (27.36 %) and carbohydrates (30.11 %). The seeds are rich in various micro-elements, i.e. Mn, Fe, and Zn which recorded 28.37, 0.38 and 47.13 mg/kg, respectively as well as macro- elements, i.e., K, Ca, Na, Mg and P, which recorded 103.13, 34.21, 8.44, 109.89 and 185.17 mg/kg, respectively. The seeds contain 52.59 mg/100g, 25.58 mg/g, 39.95 mg/100g and 1.51 g/100g of phytic acid, trypsin inhibitor activity, total phenols and saponins, respectively. Therefore, it could be inferred that the seeds is nutritionally promising because of its high nutrient content and low antinutrient level. The effect of some biological treatments (soaking, germination and roasting) and some chemical treatments (NaHCO3, ethanol extraction and NaOH) were successful inactivating the antinutrients.}, keywords = {Jatropha curcas,nutrient,Antinutrient,Mineral content,Chemical composition}, url = {https://jfds.journals.ekb.eg/article_115821.html}, eprint = {https://jfds.journals.ekb.eg/article_115821_9bed9017bcce6e31d0282fb2d1ec6fd9.pdf} } @article { author = {Al-Hussain, Amal}, title = {SOME BIOLOGICAL RISKS IN RATS AS A RESULT OF COOKING IN ALUMINUM UTENSILS}, journal = {Journal of Food and Dairy Sciences}, volume = {34}, number = {12}, pages = {11077-11088}, year = {2009}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2009.115823}, abstract = {The effects of cooking and / or storage for 7 days of fresh green peas using aluminum kitchen utensils at three different pH values with or without adding sodium chloride in comparison with stainless steel utensils were examined. Biological demonstration in rats revealed the effects of consuming aluminum contaminated diet on hematological measurements RBC’s, WBC’s, platelets counts and erythrocyte indices. Further more the biochemical changes in blood hemoglobin, hematocrit, and the levels of serum iron, calcium and aluminum, as well as the oxidative stress status and tibia characteristics were also investigated. The results showed that using aluminum utensils at acidic medium significantly increased aluminum concentrations in cooked and / or stored peas samples by about 11.5% and 18.7% , respectively, while adding NaCl dose,.3g/20g peas resulted in progressive increment reaching 14.45% and 26.9% respectively. The levels of aluminum were also elevated markedly in the stored samples with or without adding NaCl in both neutral and alkaline medium, while it’s increment ranged between 4 to 5% in cooked samples in case of adding NaCl or not. Aluminum accumulation decreased hematological measurements due to its toxic effects. The decrease of hemoglobin and hematocrit reached 30.0% and 8.36%, respectively, accompanied by decreasing the levels of iron and calcium in serum by about 6.35% and 18.3%, respectively. In contrast, there was 21% elevation in serum aluminum concentration which significantly lowered the antioxidant mechanisms as shown in plasma level of malondialdehyde (5.76 ± 0.24 nmol/ml) as compared to (1.64 ± 0.10 nmol/ml) associated with decreased level of erythrocytes super oxide dismutase by about 19.4%.Tibia characteristics showed a significant increase in weight and density as aluminum accumulation with calcium demineralization at the end of the experiment (12 week). It could be concluded that aluminum leaching from aluminum utensils, especially during storage of acidic foods, in hematological measurements and its physiological function roles also, will cause undesirable changes in oxidative stress and bone dysfunction.}, keywords = {Aluminum,Utensils,Rats,cooking,Oxidative Stress,blood indicies}, url = {https://jfds.journals.ekb.eg/article_115823.html}, eprint = {https://jfds.journals.ekb.eg/article_115823_c7165ab722206b63fed396a6b0080c64.pdf} } @article { author = {Abou Ayana, I. A. A. and Gamal El Deen, A. A. and Mahmoud, S. F.}, title = {FACTORS AFFECTING THE ANTIBACTERIAL ACTIVITY OF PROBIOTIC BACTERIA AGAINST CERTAIN PATHOGENS}, journal = {Journal of Food and Dairy Sciences}, volume = {34}, number = {12}, pages = {11089-11100}, year = {2009}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2009.115824}, abstract = {   This study was carried out to determine the effect of various factors influencing the antibacterial activity of fermented milk with Bifidobacterium spp. 420 (bifidus) and with L. acidophilus 145(acidophilus)  against eight  test bacteria, viz Staphylococcus aureus, Escherichia coli 0157:H7, Pseudomonas fluorescens, Klebsiella pneumoniae, Enterobacter cloacae, Listeria  monocytogenes, Serratia marcescens and Salmonella infantis were determined.The agar diffusion technique was used to determine the antibacterial activity. There was a significant variation (P≤0.05) in the antibacterial activity of bifidus and acidophilus made of various types of milk (buffaloes, cows, goats, ewes and camels' milk). Goats and camels fermented milk had a greater antibacterial activity than control (MRS medium) and other types of milk. The Gram-positive bacteria (L. monocytogenes and Staphylococcus aureus) took an opposite trend compared with tested Gram-negative pathogens. Antibacterial activity against Gram-positive were higher at pH 5 and pH 4.8 than pH 4.6, while antibacterial activity increased against tested Gram-negative pathogens at lower pH values. Statistically, no significant differences were observed between control and 15% sucrose concentration against all tested pathogens, except Escherichia coli 0157:H7 and Serratia marcescens, which were significant inhibition at 15% sucrose. Generally, there were not statistically significant differences between antibacterial activity in control and 0.3 % sodium chloride (NaCl) or between 0.6 and 0.9 % NaCl, however, 0.6 and 0.9% resulted in significant inhibition against the tested pathogens than 0.3 % NaCl.                    }, keywords = {probiotic,Pathogenic bacteria,the antibacterial activity}, url = {https://jfds.journals.ekb.eg/article_115824.html}, eprint = {https://jfds.journals.ekb.eg/article_115824_ec548ae3bdc3150d6aa83663005227c5.pdf} } @article { author = {El-Sherif, Sanaa A. and Kenawi, M. N.}, title = {STUDIES ON SOME BAKERY PRODUCTS FORTIFIED WITH BARLEY AND SORGUM FLOUR}, journal = {Journal of Food and Dairy Sciences}, volume = {34}, number = {12}, pages = {11101-11114}, year = {2009}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2009.115825}, abstract = {This study was undertaken in an attempt to use some flour substitutes in bakery  production such as cakes and biscuits. Fifteen formulas of cakes and biscuits  were prepared. The control formula contained only  wheat flour ; the other formulas wheat flour was replaced with barley or sorghum flour substitutes at different levels (15, 20, 25, 30, 35, 40 and 100 % of each). Wheat flour had the lowest (WAC) value of only 202.89. The (WAC) values of wheat flour rose from 211.36 - 231.18g water/100 g when replaced at levels of 15 % - 40 % of barley flour and ranged from 210.35 - 230.65g water/100 g when replaced at levels of 15% - 40 % of sorghum flour. Barley flour had the highest value (159.60g oil/100 g sample) of oil absorption capacity (OAC) followed by sorghum flour which had the second highest value (136.56) of (OAC). On the other hand, wheat flour had the lowest (OAC) value (111.63). The (OAC) values of wheat flour ranged to 114.37 - 128.96 g oil/100 g when replaced at levels of 15 % -40%,  of  barley flour  and, 113.78 - 120.96 g oil/100 g when replaced at levels of 15 % -40%,  of sorghum flour. The specific gravity of cake batters ranged between 0.92 to 0.97. The specific gravity values of batter containing 100 % wheat flour showed the highest values. Replacement with barley or sorghum flour increased the porosity of the cake. Wheat flour had the highest values of bulk density (0.61g/ml ), while barley flour had the lowest values of bulk density (0.44g/ml ). Blending of barley flour or sorghum flour in wheat flour led to the decrease of the bulk density value of wheat flour. The obtained data for the chemical composition of the cakes were moisture (12.92 - 16.60%), protein (8.87 - 10.51%), total lipids (21.66 - 24.00%) and carbohydrates (63.86 - 67.11%). The energy values of cakes ranged between 487.90 to 495.55 Kcal/ 100 g calculated on a wet weight basis . The obtained data for the chemical composition of the biscuits were moisture (1.37 - 2.27.60%), protein (6.96 - 8.14%), total lipids (14.66 - 16.52%) and carbohydrates (63.86 - 67.11%).  The energy values of  biscuits  ranged between  466.15 and  475.22 Kcal/ 100 g calculated on a wet weight basis . Adding barley or sorghum flour to cake formulas as flour substitutes resulted in no significant differences (P<0.01) in the sensory characteristics (taste, color, texture, flavour , appearance  and  overall acceptability ) in the cakes  and biscuits. The panelists in this study found all the samples to be acceptable The results suggest that barley and sorghum flour can be successfully used as flour substitutes in producing cake and biscuits of high quality which are highly nutritive at a reasonable cost.}, keywords = {}, url = {https://jfds.journals.ekb.eg/article_115825.html}, eprint = {https://jfds.journals.ekb.eg/article_115825_90511f1aef060a9c0e57bc1434f8dde1.pdf} } @article { author = {Mohamed, Asrar Y. I.}, title = {THE ROLE OF PACKAGING AND PRE-PACKAGING TREATMENTS ON ORGANOLEPTIC AND QUALITY ATTRIBUTES OF FRESH-CUT CABBAGE LEAVES DURING COLD STORAGE}, journal = {Journal of Food and Dairy Sciences}, volume = {34}, number = {12}, pages = {11115-11130}, year = {2009}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2009.115826}, abstract = {The demand for fresh cut, ready-to-use fruits and vegetables is increasing worldwide, however, fresh cuts have a short shelf life because of their inherent sensitivity. Fresh cut cabbage leaves can be used for making stuffed cabbage rolls (Mahshi) and or eaten raw along with green salads. Different pre-packaging treatments and local packaging materials were used in order to  preserve cabbage leaves quality for longer time.  The dipping treatments were: ascorbic acid (0.2%), potassium permanganate (0.02%), and water (control).  After dipping, drained samples were then packaged in two polypropylene (PP) pouches (12 × 20 cm) of different thickness (22, and 30 m)  and in polystyrene (PS) trays over-wrapped with a clear stretch PVdC film. Packaged cabbage leaves were kept refrigerated at 4±0.5 °C and 85±3 % R.H. Water loss of packaged cabbage leaves, was minimal for samples packaged in PP-22 and PP-30 pouches, whereas those packaged in PS trays showed the greatest weight loss. The water treated samples showed the least shelf life.  Other treated samples showed lower microbial counts initially and continued lower during storage. Samples treated with ascorbic acid were the best followed by those treated with potassium permanganate. Deterioration in color (browning edges) was fast notable for the water dipped samples, whereas ascorbic acid treated samples had higher panelists’ scores for color during storage.  Packaged cabbage leaves showed about 9 days shelf life.  PP materials available at the local market are not recommended for packaging fresh cut unless perforated to allow for the respiration of fresh cut vegetables and to avoid anaerobic bacterial growth and anaerobic respiration development.  PS-tray covered with stretch PVdC over wrap was the most appropriate package.}, keywords = {}, url = {https://jfds.journals.ekb.eg/article_115826.html}, eprint = {https://jfds.journals.ekb.eg/article_115826_57100bacd8501e92af959c581a21548d.pdf} } @article { author = {Eissa, H. A. and Saad, S. M. M. and Abd El-Aleem, I. M. and Ibrahim, Wafaa A. and Abd Elmoniem, G. M. and Helmy, A. M.}, title = {EFFECT OF NATURAL CABBAGE and TARO EXTRACTS ON OXIDATIVE ENZYMES ACTIVITY OF FROZEN AND DRIED BANANA PRODUCTS}, journal = {Journal of Food and Dairy Sciences}, volume = {34}, number = {12}, pages = {11131-11146}, year = {2009}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2009.115827}, abstract = {In this study, effect of taro peel and taro pulp extracts pre-treatments compared with those of cabbage on oxidative enzyme activities of frozen banana pulp and dried banana rings was investigated. Therefore, fresh banana rings were dipped in natural extracts from cabbage, taro peel and taro pulp. The effects of this pretreatment, freezing and drying on oxidative enzymes activity, colour characteristics, and total phenol contents of banana pulp and rings were recorded. The best used concentration of cabbage, taro peel and pulp extracts pre-treatment was found to be 15%, hence it improved the final acceptability and inhibited oxidative enzymes (PPO, POD and catalase) activity for banana pulp and rings. However, it could be noticed that addition of taro pulp extract at 15% in the soaking solution took place as the inhibition of 54%, 44% and 54% for PPO, POD and CAT, respectively increased in banana pulp. Meanwhile, such addition showed 44%, 46% and 60% of PPO, POD and CAT, respectively inhibition in banana rings. Generally, the result showed that utilization of taro pulp extracts at 15% prevent any browning for all frozen banana pulp and dried banana rings compared with untreated samples. The banana pulp and rings pretreated with taro pulp extract caused the highest reduction of oxidative enzyme activities followed by Taro peel extract. Results indicated that the treatment with cabbage and taro pulp extracts inhibited PPO, POD and CAT activity after dipping reached to 54, 44 and 54%, respectively. Dried treated banana rings had the highest values for inhibition oxidative enzymes activity sample compared with frozen banana pulp and untreated samples. Also, results showed a decrease in the total phenols content of dried banana rings comparing with frozen banana pulp after pre-treatment with cabbage and taro extracts.}, keywords = {Banana,Pulp,rings,Drying,polyphenoloxidase,peroxidase,catalase,colour,extracts,Browning,cabbage,Taro}, url = {https://jfds.journals.ekb.eg/article_115827.html}, eprint = {https://jfds.journals.ekb.eg/article_115827_f8d45edafedac5b30eb1924ecac25f6b.pdf} } @article { author = {Yaseen, A. A. and Shouk, A. A. and Abousalem, Ferial}, title = {EFFECT OF OKARA ADDITION ON BREAD QUALITY}, journal = {Journal of Food and Dairy Sciences}, volume = {34}, number = {12}, pages = {11147-11155}, year = {2009}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2009.115828}, abstract = {Okara (the residue of soymilk manufacturing) was used as a protein source in the preparation of pan bread. Okara was dried at low-temperature  (40-50°C) in a forced air drying oven, milled to obtain okara flour (OF) and blended with wheat flour 72% extraction at the 10, 20,30 and 40% replacement levels. The influence of this replacement on the rheological properties of dough, chemical, baking, organoleptic properties of bread was investigated. Breads were stored at room temperature for 5days and staling rate was also studied. Results showed that water absorption, dough development time and stability increased, while mixing tolerance index and dough weakening decreased by increasing the level of replacement. Extensibility and dough energy decreased but resistance to extension and the proportional number increased by increasing the level of okara flour. Protein content of bread increased by increasing the level of replacement. Maximum improvement of protein achieved was about 57% by using 40% OF. Loaf weight increased, while loaf volume and specific loaf volume decreased by increasing the level of OF. Clear reduction of bread staling rate caused by okara flour addition. Baking quality and organoleptic evaluation showed that OF can be used to supplement wheat flour in making of pan bread up to 30% replacement level.}, keywords = {bread,Okara,Rheological,staling,baking,Quality}, url = {https://jfds.journals.ekb.eg/article_115828.html}, eprint = {https://jfds.journals.ekb.eg/article_115828_3bccfa6427a1be76f19b6a249e28b817.pdf} } @article { author = {Shalaby, A. R. and Hegazy, Nefisa A. and Salem, F. A. and Abd El-Moneim, Somaya M. and Hussein, A. M.}, title = {PRODUCTION OF TORTILLA CHIPS FROM CORN AND/OR SORGHUM: V. STORAGE STABILITY WITH REGARD TO ANTIOXIDANTS USED}, journal = {Journal of Food and Dairy Sciences}, volume = {34}, number = {12}, pages = {11157-11165}, year = {2009}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2009.115829}, abstract = {This work was carried out to investigate storage stability of tortilla chips with regard to antioxidants used during manufacturing. Tortilla chips were made from WC10 and YC/DS, fried in sun flower oil containing 0.015% of synthetic (BHT) or natural (α-tocopherol) antioxidants, packaged in M/PP and stored for three months at 28±7°C and 57±17% relative humidity. Chemical (acid value, peroxide value and TBA) and sensory attributes as well as crispiness were followed up during storage period. The obtained data revealed that both BHT and α-tocopherol can be successfully used for retarding both oxidative and hydrolytic rancidity of tortilla chips and hence prolong their shelf-life. The sensory evaluation clarified that adding antioxidants to frying oil led to improve all sensory properties of tested tortilla chips, specially, odor and taste. Antioxidants decreased the changes occurred in both oil and moisture contents and had a positive effect on the crispness of the stored tortilla chips.}, keywords = {}, url = {https://jfds.journals.ekb.eg/article_115829.html}, eprint = {https://jfds.journals.ekb.eg/article_115829_f87a7cc5ab533175fce48b2e3d5e6381.pdf} } @article { author = {Hegazy, Nefisa A. and Shalaby, A. R. and Salem, F. and Abd El-Moneim, Somaya M. and Saeed, A. H.}, title = {PRODUCTION OF TORTILLA CHIPS FROM CORN AND/OR SORGHUM. VI. QUALITY OF LEGUME ENRICHED TORTILLA CHIPS}, journal = {Journal of Food and Dairy Sciences}, volume = {34}, number = {12}, pages = {11167-11177}, year = {2009}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2009.115831}, abstract = {Defatted soybean, chickpeas and lupine flours were added to masa in 4, 8 and 12% of the corn weight. The chemical composition and amino acids content of raw materials were detected. Tortilla chips supplemented with soybean flour was characterized with the highest amounts of protein, ash, fiber, Ca, K, P, Fe, valine, histidine, glycine, lysine and phenylalnine. The mixtures containing lupine flour showed higher value of protein, fiber, Mg, Fe, Mn and higher threonine and arginine. The lowest aspartic acid and serine contents were observed in tortilla chips supplemented with chickpeas. The sulfur containing amino acids were not affected by supplementation. With respect to sensory evaluation, the obtained results indicated that no significant differences between supplemented samples by leguminous flours and control. The fortification of tortilla chips with leguminous flours proved its priority with regard to the organoleptic and physical properties of tortilla chips.}, keywords = {}, url = {https://jfds.journals.ekb.eg/article_115831.html}, eprint = {https://jfds.journals.ekb.eg/article_115831_73d27dcb548d7714b954f65a28e3f3b0.pdf} } @article { author = {Youssef, M. and El-Tellawy, F. M. and El-Melegy, Naglaa T. H. and Mohamed, Moshera M. H.}, title = {NUTRITIONAL ASSESSMENT OF RAW, GAMMA IRRADIATED, MICROWAVE TREATED AND FERMENTED WHEAT GERMS.}, journal = {Journal of Food and Dairy Sciences}, volume = {34}, number = {12}, pages = {11179-11193}, year = {2009}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2009.115833}, abstract = {Wheat germ was irradiated with two types of radiations; gamma and microwave. Gamma irradiation was used at a dose of 6 k.Gy. Microwave radiation was performed by continuous supply of 200 W/Kg of wheat germ for 3 min, and wheat  germ was fermented. The gross chemical composition as well as the caloric value of all studied samples, in addition the mineral composition and vitamins of these studied samples was estimated. The amino acid composition and fatty acids composition were studied as well. The results showed that treated and untreated wheat germ had relatively high content of protein, fat, and minerals. Moreover, it proved that it is a good source of vitamin E. It was also noticed that wheat germ protein was rich in most of the essential amino acids, especially leucine, and lysine. Data revealed that wheat germ is considered as a rich source of fatty acids ,and showed that the dominant fatty acid was the linoleic acid. The data revealed that fermented wheat germ recorded the highest percentages in crude protein (36.42%).However microwave treated wheat germ had the highest content of crude fiber (6.13%) . While gamma irradiated wheat germ recorded the highest percentages of carbohydrates (60.75%). On the other hand, raw wheat germ recorded the highest percentages of the ash (5.00%) on dry weight basis. The data concerning mineral contents of the present study are revealed that the fermented wheat germ had the highest iron, manganese, copper, sodium, potassium and sulphur levels. The data revealed that fermented wheat germ recorded the highest percentages in Vitamin (A) and Vitamin (C).However microwave treated wheat germ had the highest content of vitamin (E). Moreover, the data revealed that there were obvious variations in the amino acid composition and in the fatty acids composition as well among all studied types of wheat germ.}, keywords = {Raw wheat germ,gamma irradiated wheat germ,microwave treated wheat germ,Chemical composition,Mineral,vitamin,Amino acids,fatty acids}, url = {https://jfds.journals.ekb.eg/article_115833.html}, eprint = {https://jfds.journals.ekb.eg/article_115833_1c4f698ce4cf7f97c1d964bbbcbf74d6.pdf} }