sayed1369

د/ السيد على محمود

مدرس -

كلية الزراعة

العنوان: كلية الزراعة- قسم علوم الأغذية والتغذية - الدور الثالث

13

إعجاب
2018 | الكلمات المفتاحية ground beef, ground beef -medical plants,
Microbiological evaluation of ground beef treated with selected medical plants volatile oils.
THIS INVESTIGATION WAS CARRIED OUT TO STUDY THE POSSIBILITY OF USING SOME NATURAL SUBSTANCES AS VOLATILE OILS SUBSTITUTED OF SYNTHETIC CHEMICAL FOR IMPROVEMENT SHELF- LIFE OF GROUND BEEF. MINCEDBEEF TREATED WITH SOME ESSENTIAL OILS (CUMIN, BLACK SEEDS, MARJORAM, ROSEMARY AND SAGE) WITH DIFFERENT LEVELS0.25 AND 0.50 %, AND CONTROL SAMPLE (WITHOUT ANY ADDITIONS). THE TREATED MEAT SAMPLES WERE STORED AT ... إقراء المزيد

2018 | الكلمات المفتاحية Antioxidant activity, essential oils,
Screening of antioxidant activity of some essential oils
ABSTRACT: The essential oils that possess antioxidant activity have been the subject of many investigations resulting in the screening of many medical plants and have revealed structurally unique biologically active compounds. An antioxidant is a substance that retard oxidation by inhibiting initial free radical formation or by preventing them from producing more free radicals which can perpetuate the reaction. The ... إقراء المزيد

2017 | الكلمات المفتاحية Antimicrobial activities-Saudi,
ANTIMICROBIAL ACTIVITIES OF SOME SAUDI ARABIAN HERBAL PLANTS
Abstract BACKGROUND: Several edible plants are used in Kingdom of Saudi Arabia since early time to control microbial infections. In the present study, twenty-four Saudi Arabian medicinal plants d according to traditionally used were select and investigated for the antimicrobial activities MATERIALS AND METHODS: This study was designed at evaluating the antimicrobial activities of the methanol extracts of twenty-four species ... إقراء المزيد

2015 | الكلمات المفتاحية shelf-life and safety - mince, minced beef,
Extension of storage period by using some antibacterial medicinal plant extracts on minced beef
This study was carried out used some natural antibacterial substances(_Pelargonium zonale_(Pz) and _Ocimium basilicum_(Ob) as leave extracts to improvement shelf-life and safety of minced beef. Experimental procedures included: comparative study of the different solvents, water, 70% aqueous acetone and hexane, the leave extracts were assessed against clinical bacterial, Gram-negative bacteria (_Escherichia coli _O157:H7, _Klebsiella pneumonia_,_Proteus vulgaris_ and _Serratia marcescens_) and ... إقراء المزيد

2014 | الكلمات المفتاحية shelf-life and safety - mince,
رسالة الدكتوراة
THIS STUDY WAS CARRIED OUT USED SOME NATURAL SUBSTANCES AS SPICES AND THEIR VOLATILE OILS REPLACED OF CHEMICAL SUBSTANCES WHICH HAD SIDE EFFECTS ON CONSUMER HEALTH AND IMPROVEMENT SHELF- LIFE AND SAFETY OF MINCED BEEF. THREE DIFFERENT MINCED BEEF TREATMENTS AS FOLLOW: ADDITION OF SPICES (CUMIN, BLACK SEEDS, MARJORAM, ROSEMARY AND SAGE) UNDER DIFFERENT LEVELS 0.50 AND 1 %, WHILE ... إقراء المزيد

2012 | الكلمات المفتاحية Antibacterial activity essenti, Antibacterial activity, essential oils,
Antibacterial activity of some spices and herbs essential oils
Essential oils have been used for centuries ago in traditional medicine, for industrial applications and as food preservatives due to their antimicrobial activity. The antibacterial activity of essential oil of cumin, black seedss, marjoram, rosemary and sage were tested against Gram-negative bacteria (_Escherichia coli O157 :H7__,__ Klebsiella pneumonia, __Proteus vulgaris, __Pseudomonas aeruginosa, Salmonella typh__i _and_ Serratia marcescens_) and Gram-positive bacteria ... إقراء المزيد

2009 | الكلمات المفتاحية antimicrobial activity -plant,
رسالة الماجستير
In this study, antimicrobial activities of different five extracts of (_Anethum graveolens_) dill_, _(_Coriandrum sativum_) coriander_, _(_Mentha spicata_) spearmint_, _(_Origanum majorana_) marjoram_,_ (_Petroselinum crispum_) parsley and (_Thymus vulgaris_) thyme, against ten species of bacteria namely:_ Bacillus cereus, Bacillus subtilis, E.coli O157:H7,Klebsiella pneumoniae,Micrococcus luteus, Micrococus roseus,__ Pseudomonas__ aeruginosa, Serratia marcescens, Staphylococcus aureus, Streptomyces sp.;_nine species of fungi namely: _ Alternaria alternata, ... إقراء المزيد

| الكلمات المفتاحية
دورة تدريبية بمركز تدريب المهندسين الزراعين التابع لوزارة الزراعة بشندويل
دورة تدريبية بمركز تدريب المهندسين الزراعين التابع لوزارة الزراعة بشندويل إقراء المزيد

| الكلمات المفتاحية
منتجات وحدة المخبوزات والتصنيع الغذائى بالكلية
منتجات وحدة المخبوزات والتصنيع الغذائى بالكلية تقوم الوحدة بانتاج البيتزا والفطائر والمكرونة فرن(بشاميل) ومكرونه نجرسكو- انجلش كيك -بسبوسة- كنافة -جلاش- زيتون مخلل - عجينة طعمية. إقراء المزيد

| الكلمات المفتاحية
التدريب الصيفى لطلاب المستوى الثانى برنامج علوم وتكنولوجيا الاغذية
التدريب الصيفى لطلاب المستوى الثانى برنامج علوم وتكنولوجيا الاغذية يهدف هذا التدريب الى الربط ما بين الدراسة النظرية والتطبيق العملى لمعرفة خطوات التصنيع من بداية المادة الخام وحت المنتج النهائى إقراء المزيد