2024-03-29T09:57:01Z
https://jfds.journals.ekb.eg/?_action=export&rf=summon&issue=18677
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2008
33
5
TECHNOLOGICAL AND BIOLOGICAL STUDIES ON GRAPE SEED
S.
Hallabo
Awatif
Ismael
Y.
Rayda
Marwa
Mohamed
This study was carried out to investigate the possibility of obtaining some phenolic compounds (as natural antioxidant) from grape seed. The physicochemical properties of the extracted oil, as well as its fatty acid composition were determined. The antioxidant effect of phenolic extract was compared with the synthetic one (TBHQ) by using Rancimate method. Phenolic extract was added to sunflower oil at 0.02, 0.04 and 0.08% and TBHQ was added at 0.02%. The induction period of sunflower oil (control) was 6.07h. and it increased to 9.42, 11.5, 17.68 and 12.8 hours for the previous concentrations respectively. Sunflower oil with these different concentrations of phenolic extract and TBHQ were used for deep-frying of potato up to 18 hours to study the effect of these compounds on the stability of oil after frying. The phenolic extract constituents were identified using HPLC analysis. P. Coumaric was the major phenolic compound (64.99%) followed by O.Coumaric, P.OH-benzoic acid, catechin, pyrogallic, galic acid and protocatechin. The effect of feeding on control fried sunflower oil and fried sunflower oil with the different concentrations of phenolic extract and TBHQ 0.02% on total cholesterol, LDL, HDL, triglyceride, total antioxidant, malondialdehyde, and nitric oxid in albino rats was studied, In addition the feeding on fried sunflower oil with 0.08% phenolic extract was found to enhance and improve the liver tissue followed by TBHQ when compared with fried sunflower oil and fried sunflower oil with 0.02, and 0.04% phenolic extract.
2008
05
01
3483
3497
https://jfds.journals.ekb.eg/article_124763_26c81c7dc415ca0b4062c92727281a32.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2008
33
5
TRUE PARAMETERS OF EGYPTIAN BEET MOLASSES
M.
Awad-Allah
From the fundamental equation: Y = A + (B × X) relations between apparent and true parameters ( brix, sucrose, and purity ) of Egyptian beet molasses; which obtained from Delta Sugar Company, Kafr El-Sheikh governorate, Egypt, during 2006/2007 production season; had been deduced ( whereas, Y = true parameter and X = apparent parameter ) by identification of constants A and B.
Application of the equations was illustrated by example connected with sugar analysis for quality control purposes. The equations could be applied to the apparent calculations set up by a calculator or computer, to determine true parameters; which consider a rapid, simple and accurate method.
2008
05
01
3499
3503
https://jfds.journals.ekb.eg/article_124764_139f70c30c733ad7a73e4ec9be971efd.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2008
33
5
MICROBIOLOGICAL QUALITY OF THE MOST CONSUMPTION FAST FOODS AVAILABLE IN QENA′S RESTAURANTS
M.
Awad-Allah
Usama
Mostafa
Samples of some fast foods were collected from different restaurants in Qena city during winter season (2007/2008) to investigate their microbiological quality. The questionnaire appeared that most common fast foods were: bean cake (tamia or flafel) sandwiches, liver sandwiches, koshari dishes, faba bean (medamis) sandwiches, hawawshi sandwiches, béchamel macaroni dishes, shawerma sandwiches, luncheon sandwiches and roasted kofta sandwiches. All investigated fast foods were contaminated by one or more of examined bacteria i.e; Bacillus cereus, Shigella spp.,Salmonellaspp., Escherichia coli, Staphylococcus aureus, and Pseudomonas spp., while, fungi such as Rhizops spp. and Pencillum spp. were found in some tested samples.
Most of investigated samples tended to have some pathogenic count higher than the recommendation safety limit proposed by Egyptian Organization for Standardization and Quality Control (EOSQC), which means that those foods may be unsafe enough for human feeding. Thus, the consumption of fast foods outdoors should be limited and substituted with anther more healthy foods.
2008
05
01
3505
3516
https://jfds.journals.ekb.eg/article_124766_b0db3c5bc266c71c5d51d48cb007b023.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2008
33
5
ULTRASONIC DEGUMMING OF SOYBEAN OIL
Samy
Galal
The present work discusses an alternative process for degumming of soy bean oil (SBO) using ultrasonic waves. The main advantages of this method are exclusion of acid treatment and heating that are required in the conventional degumming method, no heat treatment required, very short time of processing is needed. Increasing ultrasonic intensity to 80% of the maximal ultrasound power during degumming of SBO for 5 seconds caused sharp decrease in the phosphorus content of the investigated oil by 77.5%, since it reached 19.5ppm. With regard to PV, p < /em>- Av, Totox and conjugated triene the neutralized ultrasonic degummed SBO was superior to the neutralized acid degummed SBO (industry scale).The newly developed degumming technique shows promise in producing good-quality soy bean oil for this step of refining.
2008
05
01
3535
3543
https://jfds.journals.ekb.eg/article_124767_4c8312513709f5a69620be78807be10c.pdf