Amany mohamed Basuiony
Affiliation Food Technology Research Institute (FTRI)
Department Oils and Fats Processing
Research Field Food Science and Technology (Food Composition) - Food Science and Technology (Food Biochemistry.)
Agrovoc Technology - Oils - Biochemistry - Fats
Contacts
E-mail address Dr.Amany_Basuny@yahoo.com
Work Telephones 35735090
Fax 35684669
Scientific Progress
Chief Researcher in Food Technology Research Institute (FTRI) [27/12/2010]
Assistant Researcher in Food Technology Research Institute (FTRI) [26/12/2005]
Researcher in Food Technology Research Institute (FTRI) [23/12/2000]
Assistant Researcher in Food Technology Research Institute (FTRI) [01/06/1998]
Research Assistant in Food Technology Research Institute (FTRI) [01/05/1993]
Publications
Journal:
 - Production of low acidity rice bran oil by heating treatment (2013)
- Use of medicinal and aromatic plants for increasing quality of some bakery products. (2012)
- Production of high protein quality noodles using wheat flour fortified with different protein products from lupine. (2012)
- VACUUM FRYING: AN ALTERNATIVE TO OBTAIN HIGH QUALITY POTATO CHIPS AND FRIED OIL (2012)
- Utilization of ostrich oil in foods. (2011)
- Tomato lycopene is a natural antioxidant and can alleviate hypercholesterolemia. (2009)
- Chufa tubers (Cyperus esculentus L.): a new source of food (2009)
- Tomato lycopene is a natural antioxidant and can alleviate hypercholesterolemia (2009)
- Chufa tubers (Cyperus esculentus L.): A new source of food (2009)
- Tomato lycopene is a natural antioxidant and can alleviate hypercholesterolemia (2009)
- Chufa tubers (Cyperus esculentus L.): A new source of food (2009)
- Production of Tahina Substitute from Flaxseed (2008)
- Use of safflower oil mixed with palm olein in deep-fat frying process (2008)
- Bitterness, natural antioxidants and quality indices of virgin olive oil from different growing areas (2008)
- Bitterness, natural antioxidants and quality indices of virgin olive oil from different growing areas (2008)
- SUPPLEMENTATION OF POLYUNSATURATED OILS WITH LYCOPENE AS NATURAL ANTIOXIDANT AND ANTIPOLYMERIZATION DURING HEATING PROCESS (2006)
- use of crude olive leave juice as naturalantioxidant for the stability of heated sunflower oil. (2004)
- influence of crude olive leaves on rat liver and kidney functions. (2004)
↑