Mohamed Farghaly Yoness Hassan

استاذ مساعد -

كلية الزراعة

العنوان: اسيوط- ديروط- شارع عباس



محمد فرغلى يونس, استاذ مساعد بكلية الزراعة, جامعة سوهاج, قسم علوم الالبان , اعمل حاليا فى كلية الزراعة والطب البيطرى بجامعة القصيم بالمملكة العربية السعودية, قسم علوم الاغذية وتغذية الانسان.

2019-04-22 13:05:08 | الكلمات المفتاحية Millet, Sensory properties, Goat milk, Egyptian kishk, Barley,
Quality properties of Kishk (A dried Fermented Cereal-Milk Mixture) prepared from different raw materials
Kishk is a dried fermented product made from yoghurt and parboiled cracked cereal (Burghol) mixture and it is widely consumed in Egypt and the eastern Mediterranean. Thus the aim of this study was to investigate the impact of using barley and millet grains and goat milk compared to wheat grains and cow milk as traditional sources on physical, color parameters, ... إقراء المزيد

2019-04-22 13:17:32 | الكلمات المفتاحية Bifidobacteria, GSK-3β, Cellular energy metabolism, Wnt,
Modulation of GSK-3β/β-catenin cascade by commensal bifidobateria plays an important role for the inhibition of metaflammation-related biomarkers in response to LPS or non-physiological concentrations of fructose: An in vitro study
Aim & background: Increasing evidence indicates that commensal bifidobacteria of the natural intestinal microbiota play a critical role in energy metabolism in vivo. However, the precise molecular basis and biochemical causes are not well understood. It has been shown that there is a reciprocal regulation of the TLR4/NF-kB and the Wnt/β-catenin pathway in vivo. We, therefore, aimed at investigating the ... إقراء المزيد

2019-04-22 12:40:59 | الكلمات المفتاحية sensory parameters, Tarhana, OAT, Barley, Antioxidant activity,
Physico-chemical and Sensory Properties of Tarhana Prepared from Different Cereals and Dairy Ingredients
Tarhana is a traditional fermented food made from cereals and yoghurt mixture and popular in some European and African countries. In this study, the effects of wheat, oat or barley flour with cow or goat yoghurt on the physico-chemical and sensory properties of Tarhana were investigated. A gradually increased in acidity of all prepared Tarhana dough samples was found during ... إقراء المزيد

2019-04-22 12:48:09 | الكلمات المفتاحية GMPs, Food safety, Tarhana,
Application of Hazard Analysis Critical Control Points System (HACCP) During Production of Tarhana
The aim of this study is development of Hazard Analysis and Critical Control Points (HACCP) system during production of Tarhana on small scale production. Tarhana is known as a traditional fermented food widely consumed in Middle East countries. Since Tarhana prepared by traditional method, homemade and consumed widely, its safety is very important in terms of consumer health. Therefore, HACCP ... إقراء المزيد

2019-04-22 12:55:16 | الكلمات المفتاحية Physical and Nutritional Prope, Carrot, Ice Cream, Pumpkin,
Effect of carrot and pumpkin pulps adding on chemical, rheological, nutritional and organoleptic properties of ice cream
Ice cream manufactured using a substantial amount of pumpkin pulp (PP) and carrot pulp (CP) has a high organoleptic acceptability. PP and CP were added to typical control ice cream (TC) up to 20%. Through adding PP and CP, natural flavor, unique color, and health-promoting constituents were presented. The resultant ice cream was subjected to chemical, rheological, nutritional, and organoleptic ... إقراء المزيد