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egradation and Formation of Fruit Color in Tomato (Solanum lycopersicum L.) in Response to Storage Temperature
Tomato Fruit Color
2016/6/2
Temperature is the most important environmental factor in the post-harvest life of tomato fruit because it has a tremendous influence on the rate of biological processes, including development of red ...
Effect of Organic-Acid-Soaking on the Extension of the Shelf Life of Fresh Noodles
Organic-Acid-Soaking Fresh Noodles
2016/6/2
Fresh Noodle (FN), an instant noodle without oil-fried process, was healthier and more nutritious than fried instant noodle. But the main problem of Fresh Noodle (FN) is preservation because of their ...
Effects of Pasteurization and Ultra-High Temperature Processes on Proximate Composition and Fatty Acid Profile in Bovine MilkEffects of Pasteurization and Ultra-High Temperature Processes on Proximate Composition and Fatty Acid Profile in Bovine Milk
Effects of Pasteurization Ultra-High Temperature
2016/6/2
The aim of this work was to evaluate the effects of pasteurization and ultra-high temperature processes on proximate and physicochemical composition, microbiological parameters and fatty acid profile ...
Composition of Polyphenols in Wheat Bread Supplemented with Pleurotus ostreatus Mushroom
Pleurotus ostreatus Mushroom Wheat Bread Supplemented
2016/6/2
Pleurotus ostreatus mushrooms were blanched, milled into flour and incorporated into wheat flour at 5, 10 and 15%. These composite flours, together with composite breads developed from these formulati...
Utilization of Egyptian Tomato Waste as a Potential Source of Natural Antioxidants Using Solvents, Microwave and Ultrasound Extraction Methods
Egyptian Tomato Waste Natural Antioxidants
2016/6/2
This study was conducted to access the extraction yield of antioxidant and their activity from Egyptian tomato waste. Conventional and novel assisted extraction methods (ultrasound and microwave) usin...
Rheological Studies and Effect of Feeding Guar (Cyamopsis tetragonoloba L.) Seeds on Histology of Some Organs of the Albino Rats
Feeding Guar Rheological Studies
2016/6/2
In this study, the rheological properties of composite flour and their guar meal blends were studied by farinography. The water absorption percent, arrival time, development time, dough stability, mix...
Isolation and Characterization of Extracellular Melanin Produced by Chroogomphus rutilus D447
Extracellular Melanin Produced Chroogomphus rutilus
2016/6/2
Melanins are polyphenolic or indolic dark-brown to black pigments of macromolecules and have many biological activities. In this present study, a new strain with extracellular melanin producing abilit...
Preliminary Study on the Antioxidative and Anti-Fungal Effects of Ginger Oil on the Shelf Life of Hot Smoked Fish
Antioxidative and Anti-Fungal Effects Ginger Oil
2016/6/2
The antioxidative and anti-fungal effects of ginger oil on smoked Chrysichthys nigrodigitatus, Clarias gariepinus and Oreochromis niloticus were examined during five week storage at room temperature 2...
Integration Quality Function Deployment and Analytic Hierarchy Process Methods to Improve Service Quality
Quality Function Deployment Analytic Hierarchy
2016/6/2
Customer needs regarding product and service quality are rising. Because of the economic recession, the food and beverage industry faces strong competition. Customer needs can be satisfied only by und...
Effect of some Plants and Pesticides on Acetylcholinesterase
Acetylcholinesterase Plants and Pesticides
2016/6/2
The principal role of acetylcholinesterase (AChE)is the termination of nerve impulse transmission at the cholinergic synapses by rapid hydrolysis of acetylcholine (ACh). Inhibition of AChE serves as a...
Chemical, Minerals, Fatty Acid and Amino Acid Compositions of Sudanese Traditional Khemiss-Tweria Supplemented with Peanut and Bambara Groundnuts
Chemical Minerals Fatty Acid
2016/6/2
This study aimed to evaluate impact of utilization of peanut and bambara groundnuts for improving the nutritive value of Sudanese traditional khemiss-tweria. For this, proximate analysis, mineral, fat...