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.

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

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

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.

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).

Pomegranate fruit contains high content of phytochemical constituents which have many health benefits. This study aimed to evaluate the ethanolic extract of pomegranate fruit parts: arils, rind and peel as sources of bioactive compounds as well as their antioxidant and antimicrobial activities to be used as an active edible film. Results clearly demonstrated that peel extract (PE) had the highest content of total phenolics and flavonoids (342 mg GAE /g and 82.33mg catechol /g , respectively) followed by rind extract (RE) containing 213.00 mg GAE/g and 70.50 mg catechol /g, respectively, and finally arils extract (AE) ( 108.22 mg GAE /g and 55.58 mg catechol/g, respectively).Results indicated that total anthocyanins content was concentrated in PE (15.24mg Cynidian-3-glycoside/g) and AE (11.04 mg Cynidian-3-glycoside/g), while RE had the lowest value (6.51 mg Cynidian-3-glycoside/g). Peel extract exhibited the highest antioxidant activity followed by RE and were significantly higher than that of AE. These results were confirmed with the DPPH and ABTS+ assays. Consequently, PE followed by RE had higher antimicrobial activity against several pathogenic strains than AE and can be used as natural preservative for food. Peel extract and RE were incorporated into pectin film at concentrations 7.5 and 15 mg/ml to develop an active edible film. Pectin film without the tested fruit parts extract was used as the control film. The obtained results revealed that these extracts caused an improvement in the barrier properties, mechanical properties and successfully developed and considered as an active edible film with antioxidant and antimicrobial properties. Based on our results, pectin edible coatings based PE can be used for extending the shelf life of fresh cut apple and mango fruits by delaying microbial spoilage and improve fruit quality.

Food issue is considered one of the most important vital strategic issues which has politic and socioeconomic dimensions in Egypt and in most countries of the third world, that due to over population which increased more than terms of food increasing in those counties, that led to increase the food gap and decrease the self-sufficiency from the main food products and commodities, above of all the quick increasing in prices to the distance that it become too difficult to the limited income classes, therefore the country imports to complete the shortage between the local production and the national consumption.
The study aims to identify the most prominent features of changes in food consumption and food pattern associated with some economic factors that reflect the outcome of the policies and procedures contained in the economic reform programs and draw some trends and appropriate policies to reduce the negative effects of economic reform programs on the food situation in Egypt and the most social groups affected by the levels In particular.
The study contains an introduction and four chapters, the first chapter present the theoretical framework and two sections, the first one is about the economic reform, structural adaption programs reform procedures and the effect of consumption on some economic variables such as: production, income, saving, investment, paying balance and prices levels, the second section is the review of literature of the structural economic reform studies in Egypt and in other countries, and food consumption types studies.
The Second chapter contains two sections, the first is the economic reform and the structural adjustment on the macro level, the second is on the agricultural sector.
The Third chapter consists of two sections, one shows promotion according to researches results of family budget, the second is about promotion according to food balance; it is obvious that great efforts have been done either on the global level or on the local level to achieve food security.
The Fourth chapter deals with impact of economic reforms on the food situation in Egypt, where studying the impact of reforms on the evolution of spending in the household budget research and it turns out that less groups tunnels in urban and rural areas were alcoholic beverages, air conditioners and smoke group and these are considered good indicators of the improved health awareness and Social with the citizen and the show of increased spending on vegetables, fruits, grains and starches, as has been the study of global food and Egyptian Libra, has also been studying the relationship between the average per capita income and annual per capita share of carbohydrates, protein and fat, illustrated show that the average share of the Egyptian did not arrive at any period of the study to the global average per capita carbohydrates or protein or fat and this is due to low spending and low incomes of the population, making direct spending for food at least, along with declining global average recommended per capita of carbohydrates, protein and fat.
Study recommends a review of existing food subsidy policies to ensure food security and to ensure that there is no loss in food commodities subsidized leak, provided that clarify specifically who the groups that actually deserve food support, a successful agricultural policies, has to be considered in the development of policies in other sectors related to the agriculture sector, restructuring of wages, and the application of the minimum and maximum marginal salary redraws map entry which improves the spending on food and thus improve the living conditions of all members of society.
Key Words:
Economic Reform, Food types, Family budget, Consumption expenditure, Global and Egyptian food balance