Master Thesis      [Total: 32 ]

STUDIES ON THERAPEUTIC NUTRITION FOR HEPATIC

Noura El said, 2014

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In this study the plant by-products and the waste of some food processing or farm land wastes are very rich in the natural antioxidants. There for the aim of this study was to investigate the utilization of these compounds in protection or prevention of some human diseases. The present study was conducted to studying the effect of the polyphenols compounds extracted from dried (Artichoke leaf, Olives leaf and Red grape seeds) on some liver diseases. The main objective of this study is Comparison between the extraction solvents (water – ethanol) on the total content and the polyphenols fractions of (Artichoke leaf, Olives leaf and Red grape seeds) determine by HPLC. Effect of adding the polyphenols water extract of the above three materials on the cooking quality and sensory evaluation of the (paste) as a function food. Effect of adding these paste to the diet of the adult mail albino rats treated with carbon tetrachloride (CCl4) induced liver damage. It can be observed that , ethanol was the more effective solvent for extraction of poly phenols than water, where the ethanol extract contain phenol fractions higher than the water extract in both artichoke and olive leaves as well as ethanol extract showed high concentrate of the total phenolic compounds identified compared with those of water extract. Where artichoke, olive leaves and red grape seeds recorded 712.95, 235.19 and 463.38 for ethanolic extract compound with 426.5, 127.11 and 51.89 mg/100 g for the water extract, respectively. Finally, the results obtained from the biochemical analysis of the rats serum and histopathological examination of the liver refer to a marked improvement in the health status of the rats after administration the water extracts of the artichoke, olive leaves and red grape seeds. However, this study could not determine which of these extracts the better is. we suggest further studies with a focus on the extraction methods, doses used and experimental period Key words: Waste, By-products, Artichoke leaves, Olive leafs, Red grape seeds, Polyphenols, Liver diseases, CCl4.


Enhancement the fermentation of lactose- whey using genetically modified strains of Lactobacillus

2009

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Studies on the role of natural improvers for bread production

El Sayed El - Fadaly, 2009

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This study is made to know the best additional quantities from the molt flour and the palm oil and it's effects on the Rheological properties and so the effect on sensory evaluation , staling . fourteen operations were used and the molt flour was added by 1% , 2% , 3% , 4% and 5% and the palm oil was added by 2% , 3% , 4% and 5% each lonely and then the molt flour and the palm oil were added together by 2% , 3% , 4% and 5% . this operations are : 1- control ) wheat flour 82% extraction ) 2- 99% wheat flour + 1% malt flour 3- 98 % wheat flour + 2% malt flour 4- 97% wheat flour + 3% malt flour 5- 96% wheat flour + 4% malt flour 6- 95% wheat flour + 5% malt flour 7- 98% wheat flour + 2% palm oil 8- 97% wheat flour + 3% palm oil 9- 96% wheat flour + 4% palm oil 10- 95% wheat flour + 5% palm oil 11- 96% wheat flour + 2% malt flour + 2% palm oil 12- 94% wheat flour + 3% malt flour + 3% palm oil 13- 92% wheat flour + 4% malt flour + 4% palm oil 14- 90% wheat flour + 5% malt flour + 5% palm oil These studies was conduced to estimate the following criteria : - chemical composition of raw materials - Rheological properties for dough ( farinograph – extensograph – Falling number ) - Organoleptic evaluation of bread production - The records analyes for the balady bread and pan bread - Staling of balady bread and pan bread - Chemical composition for bread production In conclusion , results of the present study show that supplementing malt flour and palm oil particularly as a combination Improved in Rheological properties , organoleptic evaluation and staling Key words ( Not more than 10) : Wheat flour , malt flour , palm oil , chemical composition , Rheological properties , Dough , organoleptic evaluation , staling.


STUDIES ON SOME NATURAL IMPROVERS AND ITS EFFECT ON BAKERY PRODUCTS

2009

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In this study, galactomannan was extracted from different sources (fenugreek, guar, and locust bean). Chemical composition and rheological properties of raw materials and galactomannans were determined. Glactomannans were also determined using HPLC to calculate the galactose / mannose ratio. Galactomannans were added to wheat flour at different levels as improvers and to produce healthy pan bread and cakes. Rheological properties of dough measurements and sensory evaluation of pan bread and cake were studied. The effect of galctomannans on staling rates for pan bread and cake were also studied. The results showed that galactomannan characterized by low contents of ash, ether extract, protein and crude fiber, whereas, it contained higher percentage of gum. The yields of extracted galactomannans with cold water from all previous used materials were higher than those extracted with hot water. They were 13.63, 16.45, 14.20, 12.99, and 14.72 for cold water extraction, and 8.46, 14.54, 11.42, 10.48, and 11.88 for hot water extraction for untreated fenugreek, treated fenugreek, black guar, white guar, and locust bean, respectively. The galactose to mannose ratio of galactomannans was 1.0 : 1.1 for fenugreek, 1.0 : 1.7 for guar and 1.0 : 2.4 for locust bean. The best used concentration of extracted galactomannan solutions were 1.0 % at shear rate (γ) 60 r.min-1. The rheological properties of dough made using 1.0 % level of extracted galactomannan from all used sources exhibited significant increase in each of water absorption, arrival time, mixing time, and stability. Meanwhile, physical and sensory properties of pan bread and cake were accepted at galactomannan concentration till 1.0 %. The effect of galactomannans extracted from different sources retard staling of pan bread and cake and improved keeping quality during storage periods till 1% levels than that of the other levels and control. On the other hand, galactomannans of carob beans was the best gum to retard staling than the other gums extracted from fenugreek and guar seeds. Key words: galactomannans, fenugreek, guar, locustbean, bakery products, pan bread, cake.


Effect of Food preparation treatments on pesticide residues in Foods.

Nadia Saleh, 2009

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ABSTRACT The aim of the study was directed to determine the effect of household treatments on pesticides residues in some Foodstuffs (vegetables, meat, fish and chicken. Two pesticides were used (Fenitrothion, Fenvalerate). Treatments included peeling, removing inedible parts, washing and cooking. The most important results could be summarized as follows: Concerning the effect of preparation on green beans, Squash and potatoes Residue level varied according to the pesticide and commodity. Fenvalerate residues were lower than the maximum levels (MRLs) according to FAO/WHO (1993). The preparation procedures further decreased these levels. However, before treatment, Fenitrothion residues exceeded the allowed limits. Peeling and removing inedible parts and washing lowered residue levels. Before washing, residue levels exceeded MRLs in green beans and squash. Washing decreased residue in squash to the accepted level. Heat treatment (Stewing, Frying and baking) completely removed pesticide residues in all vegetables. However, microware cooking decreased residues to the acceptable levels in squash and potatoes. Residue in green beam exceeded the recommendations (120%) of FAO/WHO (2003). With regard to salad vegetables, before treatment, Fenitrothion residues were higher than MRLs, being 140% in tomatoes, 120% in cucumber, 150% in radish. It reached the maximum level in carrots. Preparation reduced its levels to the acceptable limits in tomatoes and cucumber, while totally removed it from peppers, carrots and radish. Fenvalerate residues were low in tomatoes (6%), peppers (80%) and carrots (60%). It exceeded MRLs in cucumber (200%) and radish (120%). Preparation procedures totally but removed the residues it from tomatoes, cucumber and peppers but reduced it to acceptable levels in both carrots and radish. For leafy vegetables, Fenitrothion levels were higher than MRLs in dill, coriander and lettuce before treatment. However, Fenvalerate residues were 150% of MRL in dill and reached the maximum level in coriander. Preparation and washing decreased both residues in all vegetables to be lower than MRLs except dill that reached MRL. Before treatment, Fenitrothion residue were higher than MRLs, 140% in meat, 120% in fish 180% in chicken with skin and 160% in chicken without skin. Preparation procedures, reduced these residues to 120%, 60%, 140% and 120% of MRLs respectively. However, Feuveralerate residues were 200%, 250%, 150% and 100% in meat, fish, chicken with skin and without skin, respectively. Preparation totally eliminated these residues except from fish and meat which reached the maximum level Baking reduced Fenestration residues from all the commodities to levels lower than the recommendations except chicken with skin that lowered the maximum levels and eliminated Fenvalerate from fish and meat. Key words: Pesticide, Residues, Fenitrothion, Fenvalerate, Household preparation, Poultry, Maximum residues limits.


EFFECT OF SOME BACTERIAL STRAINS AND YEAST ON TECHNOLOGICAL AND BAKING CHARACTERISTIC OF WHEAT KERNELS

2008

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There is an increasing interest on production of wheat in Egypt because of its great importance and since it is considered the main component of bread which is considered the main item of meal. Since there is shortage in wheat production in Egypt, it is not sufficient for the increasing Egyptians, consumption. In this regard, the present study has been devoted to investigate the replacement of some of the mineral nitrogenous fertilizers with bio-fertilizer to induce high economic crop with high quality and low environmental pollution which is caused by the excess use of mineral nitrogenous fertilizers. The effect of bio-fertilizer, i.e., yeast, bacteria or their combind mixture in the presence of half and full recommended dose of nitrogen mineral fertilizer and Fe, Zn


Chemical and technological studies onfruits of some olive varieties

Mounir Khahil, 2008

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Olives (Olea europeae L.) belong to the family Oleaceae, and this tress is among the oldest known cultivated trees in the world. Olive tree is known as the symbol of peace. It is one of the most important plants that have been mentioned in holy books. Olive oil is an important commodity in the daily diet of Mediterranean people. The consumption of olive oil in the world has been increasable from year to year. The beneficial effects of olive oil are due to not only its high unsaturated/saturated fatty acid ratio, but also its antioxidants such as vitamin E, carotenoids and phenolic compounds. Antioxidants in virgin olive oil protect against cancer and arteriosclerosis. This investigation was carried out on fruits of foqr olive varieties namely; Chemlali, Kronaki, Frantoio and Mission at unripe and ripe stage obtained from EI-Dakhala Oasis, New Valley Governorate. The olive fruits were compared of their physical and chemical properties and gross chemical composition. The physical and chemical properties of olive oil, as well as fatty acid and unsaopnifable matter composition were determined. The total polyphenols were extracted, quantitatively determined and fractionation by HPLC method. On the other hand, evaluate the unitization of unsaopnifable matter and total polyphenols as natural source of antioxidants. Besides, detection of virgin olive oil adulteration by sunflower or soybean oils using UV Spectrophotmetric method, as well as determination of fatty acid composition.


Utilization of some food plantes wastes as a source of dietary fiber in Africa

Ahmed El Rashidy, 2008

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The inhibition of some harmoful reaction of some products using different analytical technigues

2008

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This work has been carried out to investigate the conditions which lead to removal of the biogenic amines through the model system. Also trying to remove biogenic amines; histamine and tyramine, from some foods such as tomato, strawberry, banana and mango to prevent their allergy effect. Histamine and tyramine have been affected by pyrogallol, catechol, starch, ascorbic and chlorogenic acids at different levels with different conditions. Some natural additives showed an effective effect on disappearance of histamine and tyramine. By studying the effect of some additives on biogenic amines it was found that tomato showed a decrease in biogenic amine by adding spices. Strawberry and banana showed a clear decrease in histamine and tyramine by treating them with ascorbic acid. Treating mango by milk led to increase of histamine level and milk with chocolate increases both histamine and tyramine.


Utilization of some food plantes wastes as a source of dietary fiber in Africa

2008

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This study aims to utilize of two sources of dietary fiber such as apple pomace and pea hulls which are added to some foods to lower blood cholesterol and improve liver functions. The dehydrated samples of apple pomace and pea hulls were evaluated for physical, chemical and biological properties. These sources were added to wheat flour (72% extraction) at different ratios 6, 8, 10 and 12% TDF to produce biscuits and cakes which were added to feed rats with tested diets at two ratios 8, 10% of apple pomace and pea hulls. Total cholesterol, HDL, LDL, triglycerides and liver functions were studied.


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