This study was carried out using Nile tilapia (Oreochromis niloticus) and sand smelt (Atherina boyeri) to achieve the following goals:
1- Comparing the nutritional quality of Nile tilapia and sand smelt fishes
2- Preparing and evaluating of some high value products ( fish noodles, fish nuggets, fish kofta, fish snacks and fish fingers) using tilapia and sand smelt fish meats.
3- Preparing and evaluating of some high value functional foods for Celiac patients using tilapia and sand smelt fish meats and gluten free flour.
4- Following up the quality properties of the prepared products during storage period.

1. Catfish meat had high nutritional values, good safety quality in the two studied colors catfish, but may be need pre-treatments to improve its sensory quality. 2. The used pre-treatments (steaming, soaking and immersion) improved physicochemical properties, color values, microbial evaluation as well as sensory evaluation of catfish fillets with some superior to gray catfish fillets. 3. Incorporation of chickpea flour seemed to be good choose for prepared catfish burger. 4. using of 0.15% thyme or rosemary essential oils in the preparation of catfish finger improved nutritional quality as well as increasing the shelf life of the products. 5. It’s necessary to use natural colorant such as beetroot or tomato paste powders than artificial dyes, which can make the product healthier. 6. The high acceptability of the prepared catfish sausage by using beetroot or tomato paste powders by consumers encourages manufactures of such product from catfish meat. 7. Catfish fillet constituted from 47.41 to 48.15 % of total body weight and could be successfully used for preparing high acceptable fish products such as catfish burger, catfish finger and catfish sausage. 8. Although, there are some changes in the chemical composition, chemical quality indicators, microbial quality and nutritional value, but these changes are minor during the frozen storage for catfish products.

Background: Oxidative stress occurs due to decreased glutathione inside the body. Some supplements may promote and stimulate glutathione production in the liver. This article aims to investigate the impact of different supplements on enhancing glutathione synthesis in rats’ livers. For this purpose 42 rats (male albino) were separated into 7 groups, each including 6 animals with average weights ranging between 150 and 160 g. Group 1 (control) and different groups consumed a basal diet for 8 weeks, whereas group 2 received 500 mg/kg bw of L-cysteine daily. Group 3 received 250 mg/kg bw of methionine, while group 4 got 250 mg/kg of L cysteine plus 125 mg/kg of methionine daily. Spirulina (20 mg/kg bw), turmeric (500 mg/kg bw), and dried garlic (500 mg/kg bw), respectively, were given to groups 5, 6, and 7.
Results: Utilizing the various dietary supplements decreased levels of liver function enzymes, bilirubin, urea, creatinine, and malondialdehyde while enhancing levels antioxidant enzymes of liver, and increased glutathione of kidneys and liver. However, cysteine alone at 500 mg/kg bw decreased glutathione formation in the liver and kidneys. Compared to the amino acid supplements (group 2, 3, 4) used, spirulina, turmeric, and dried garlic had a significant impact on reducing liver function enzymes, bilirubin, uric acid, creatinine, urea, and malondialdehyde and increasing antioxidant enzymes, and glutathione while turmeric supplement showed the best influence. Using dietary supplements did not result in any pathological modifications in the liver tissues, but there were some unsatisfactory minor alterations. However, group 2 showed considerable pathological developments in the liver tissues.
Conclusion: According to the findings, using the suggested dietary supplement except for cysteine alone can promote and encourage glutathione synthesis in different organs, especially the liver, hence alleviating the effects of oxidative stress associated with several illnesses.

يعتبر انزيم الديامين أوكسيديز هو الإنزيم الرئيسي في عملية تحلل الهيستامين الموجود في الغذاء. يحدث عدم تحمل الهيستامين بسبب اختلال توازن آليات إزالة الهيستامين، والتي يمكن علاجها بنظام غذائي منخفض الهيستامين. زادت في الآونة الأخيرة أهمية المكملات الغذائية الخارجية التي تحتوي على انزيم الديامين أوكسيديز خاصة تلك التي تنتج من مصادر منخفضة التكلفة للمساعدة في التحلل المائي المعوي للهيستامين. ونتيجة لذلك، هدفت هذه الدراسة إلى اختبار قدرت الأجزاء المنبتة من الحلبة والفول كمكمل غذائي يستخدم للتخلص من الهيستامين والحد من الضرر الناجم عن التركيزات المفرطة من الهيستامين التي يمكن أن تؤدي إلى الوفاة. تم تقدير تأثير إضافة 10? من الأجزاء المنبتة المجفدة من كل من الفول او الحلبة او تأثير خلطها بنسبة 5? من كل منها على الفئران التي تتناول محلول الهيستامين بتركيز 200 مجم / كجم من وزن الجسم عن طريق الفم. بالمقارنة مع الكونترول الموجب فان النظام الغذائي المحتوي على براعم البقوليات المجفدة (10? من الحلبة، 10? من الفول، أو الخليط الناتج عن خلط كل منهما بنسبة 5?) عمل على خفض الهيستامين بنسبة 29 و21 و36 ?، في حين زاد الجلوتاثيون بنسبة 129 و96 و150 ? على التوالي. بالإضافة إلى حدوث انخفاض في جميع وظائف الكبد وكذلك المالونالدهيد، في حين ازداد نشاط الإنزيمات المضادة للأكسدة في الكبد. وأخيرا، تظهر النتائج أن براعم البقوليات مثل الحلبة والفول يمكن استخدامها لصنع مكملات إنزيمية وظيفية يمكن أن تساعد في تخفيف أعراض عدم تحمل الهيستامين.
الكلمات المفتاحية: الهيستامين، عدم تحمل الهيستامين، إنزيم ديامين أوكسيديز (DAO)، البقوليات، نابت الحلبة والفول

Fruits and vegetables have health benefits for consumers, due to their content of fiber, vitamins and antioxidant compounds. Meanwhile, the antioxidants can be occurring for many changes during harvesting, preparation and storage. So, the drying is the most appropriate processing method for producing of shelf life stable food products. Also, dried fruits can be stored and transported at a relatively low cost. Where, the hydration is the removal of water to optimum level to greatly minimize the microbial spoilage and deterioration of the reactions.

Vitamin D plays a vital role in synthesizing calcium-carrying proteins in the small intestine and helps the absorption of calcium in the body, thus reducing the risk of rickets in children and osteoporosis in adults, especially in women. So, the objective of this study was to evaluate the nutritional value and quality characteristics of some food products such as wa?es, breadsticks and salad cream forti?ed with dried mushroom powder (DMP) after exposure to sunlight for 60min as a source of vitamin D. The exposure of mushroom to sunlight for 60min before drying increased its content of vitamin D by 158% more than fresh mushroom (not exposed to sunlight). The DMP was added to the product’s formula by a ratio of 1, 2, and 3%. The addition of DMP increased protein, ash, fat, and vitamin D2 and D3 contents in all products, while carbohydrates and moisture contents were decreased in both wa?es, and breadsticks. The hardness of both wa?es and breadsticks was decreased with increasing the levels of DMP added, while the addition of DMP led to enhance bioactive compounds and antioxidant activity in all products. The sensory evaluation of wa?es, breadsticks, and salad cream containing DMP was not changed than control sample. The results found that the intake of 100g of salad cream, wa?es, and breadstick (containing 3% DMP) could by providing more than the recommended daily allowances (RDA) of vitamin D. Therefore, this study recommended the use of DMP (by a ratio of 3%) in fortifying food products in order to meet the RDA of vitamin D.

The main aim of this work is to utilize the solar and hybrid solar dryers. Drying mint and basil as most common herbal plants throughout the year. Different drying temperature and air recirculation rate were applied and tested their effects on the weight losses, moisture content and energy consumption. The hybrid solar dryer was manufactured in the Food Engineering and Packaging Department, Food Technology Res. Inst. Agricultural Research Center, Giza. The experiment was carried out at Agricultural and Bio-Systems Engineering Department, Faculty of Agriculture Moshtohor, Benha University, Egypt (latitude 30° 21` N and 31° 13` E). During the period of January and February as winter and July to September as summer, 2019 season.

The study conducted to compare the mixed vegetable jams of carrots and sweet potatoes pulp at ratios 75:25 (M1), 60:40 (M2), 50:50 (M3), 40:60 (M4), and 25:75 (M5). Samples of jam tested for sensory and physicochemical characteristics. Jam blends at a ratio of 75:25 yielded the highest performance in terms of sensory properties and the physicochemical composition comprising 64.6°Brix, 3.87 pH, 0.36 acidity %, 46 total phenols mg/100 g, 1.91 carotenoids mg/100 g, 35.3 L*, 22.2 a*, 69.73 hue and 23.67 chroma at the storage finishing. Increasing sweet potatoes up to 50% decreased the score of texture for increasing fiber as well as the color became paler. The previous data confirmed the possibility of developing a new type of jam with high nutritional and sensory qualities by combining carrots and sweet potatoes at 75: 25% and 60: 40%.
Keywords: carrots; sweet potatoes; jam; sensory attributes; physicochemical

Increase in environmental awareness at few last decades raises the interest of applying natural coagulants as an alternative to chemical ones.
In developing countries and in Egypt in particular, industrial water treatment is usually neglected. One of the reasons causes facilities avoiding treating industrial effluent is the high cost of chemicals used in treatment process. Beside high cost, chemicals used in water treatment plants are environmentally suspicious with issues related to disposal.
Coagulation and disinfection abilities of pomegranate peels aqueous extract were assessed in current work. Jar test procedures and desk well diffusion method was used in these purposes. Parameters affecting coagulation process were evaluated and optimized. Total suspended solid removal efficiency was the parameter used in evaluating treatment process effectiveness. Tests were performed using standard methods.
The results of this work revealed that pomegranate peels aqeous ex has great potentials as natural coagulant in cheese industry effluent treatment. Furthermore, sludge produced from treatment process using pomegranate peels extract was compared to that produced of using aluminum sulfate. Studying rheological properties of flocs using a Brokfield rheometer showed that the use of peels as coagulant produced sludge with less attendance for pipe blocking and slightly more compact than Aluminum sulfates sludge.
pH value of treated water using the bio coagulant remained largely unaffected after treatment contrary to that of Alum treated water.
Coagulation mechanism in both bio coagulant and alum was studied. Results revealed that in case of bio coagulant bridging and adsorption mechanism is the weighted hypothesis to explain the process. In case of alum, charge neutralization is the most likely mechanism. Bacterial inactivation was also notable, applying pomegranate peels extract on E-coli, Staphylococcus aureus and total coliform leads to formation of satisfied inhibition zone at lower concentrations compared to Alum solution.
Keywords: Extraction, Polyphenolic compounds, Pomegranate peels, Cheese processing waste water, Natural coagulants.

Egyptian purslane (Portulaca oleracea L.) is a green plant which has been known since times of the Ancient Egyptians rarely found now in Egypt. The objective of this work was to evaluate the chemical composition of purslane leaves, minerals, vitamin, fatty acid (omega-3), total phenolic content and antioxidant activity of different solvent extracts of Egyptian purslane leaves by using different assays, antimicrobial activity, antitumor and studying the inhibitory effect of Fe+2 induced lipid peroxidation in rat brain.
Key Words: (Portulaca oleracea L., Phenolic component, antioxidant, antimicrobial, antitumor activity, protective effect).