mohamed_abdelhamid

Mohamed Abdel-Hamid Hassan Sorour

استاذ - رئيس قسم علوم الاغذية والتغذية

كلية الزراعة

العنوان: 9 شارع تقسيم الطرابيشى - فريال-اسيوط

6

إعجاب
7 1 1 26 1 1 312 164
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أضيف حديثا
  • المقررات الدراسية 7
  • ملحقات المقررات الدراسية 1
  • واجبات المقررات الدراسية 1
  • المنشورات و المؤلفات 26
  • ساعات مكتبية 1
  • الاعلانات 1
  • عدد الملفات المرفوعه 0
  • كل التنزيلات 0

Enzymatic degradation of phytic acid in low-calore bread with different sources of phytases

2018 | الكلمات المفتاحية Phytase activity Phytic acid, ,
Enzymatic degradation of phytic acid in low-calore bread with different sources of phytases
The present investigation was carried out to study the possibility of utilization of high phytase activity extracted from different plant sources to degradation of phytic acid in low calore (diabetic bread) bread contained high levels of phytates. The reduction of phytate by using the ordinary water without adding phytase extract (control) in dough mixing then, fermented to 45 min., was ... إقراء المزيد

Changes of Total Phenolics, Tannins, Phytate and Antioxidant Activity of Two Sorghum Cultivars as Affected by Processing

2017 | الكلمات المفتاحية Processing Phenolic compounds, Processing, Phenolic compounds, phytic acid , Tannin, ,
Changes of Total Phenolics, Tannins, Phytate and Antioxidant Activity of Two Sorghum Cultivars as Affected by Processing
Sorghum (Sorghum bicolor (L.) Moench ) is a rich source of bioactive compounds such as polyphenols, tannins, and phytate. Polyphenols have been recognized as the most abundant source of anti-oxidants in our diet. The quantity and quality of polyphenols, tannins and phytate in foods are affected by processing due to their highly reactive nature, which may affect their anti-oxidant activity ... إقراء المزيد

The Use Of Phytate-Degrading Enzyme Extracted From Germinated Legumes In Food Processing

2017 | الكلمات المفتاحية
The Use Of Phytate-Degrading Enzyme Extracted From Germinated Legumes In Food Processing
The aim of this study was an attempt to use phytase enzyme extracted from plant sources such as germinated legumes to reduce phytic acid content in faba bean, lentil, pea, chickpea and kidney bean during soaking and germination processes. Legume seeds are a good source of phosphorus compounds. Phytic acid contents in raw legume seeds such as faba bean, lentil, ... إقراء المزيد

Polyphenols, Tannins and Phytate Contents in Some Egyptian Legumes as Affected by Soaking and Germination Processes

2017 | الكلمات المفتاحية
Polyphenols, Tannins and Phytate Contents in Some Egyptian Legumes as Affected by Soaking and Germination Processes
Nutritional value of pulses is a widely accepted but the presence of anti nutritional factors in its composition imposes a restriction in its consumption. Soaking and germination process on the removal or reducing of (total phenolic, tannins and phytic acid) of commonly consumed legumes in Egypt were studied. Four legumes namely faba bean (Vicia Faba ) Giza 843, chickpea (Cicer ... إقراء المزيد

BIOACTIVE COMPOUNDS AND ANTIOXIDANT PROPERTIES OF FRUIT AND VEGETABLES BY-PRODUCTS

2017 | الكلمات المفتاحية natural antioxidants, , total phenols, flavonoids, Fruit and vegetable by-product,
BIOACTIVE COMPOUNDS AND ANTIOXIDANT PROPERTIES OF FRUIT AND VEGETABLES BY-PRODUCTS
Fruits and vegetables play important and vital roles in human’s life by its essential and significant amounts of nutrients and vital components which distributed in whole fruit but concentrated in peels, seeds and kernels, known as "by-products". In this study 13 samples of fruit and vegetable by-products were investigated "orange, mandarin peels and seeds, pomegranate peels, mango peels and kernels, ... إقراء المزيد

Nutritional and Chemical Composition of Siwi Date Pits (Phoenix dactylifera L.)

2016 | الكلمات المفتاحية
Nutritional and Chemical Composition of Siwi Date Pits (Phoenix dactylifera L.)
The physical and chemical properties of the date (_Phoenix dactylifera L.)_ fruit seeds from Siwi date samples were evaluated. Moisture, protein, oil and carbohydrate contents of date pits were 2.85, 13.31, 12.12 and 56.34 g/100 g date pits, respectively. The fractions of sugar glucose content of date seed was about 10464.90 μg /100g .But maltose recorded the highest value among ... إقراء المزيد

Stabilization of refined rapeseed oil during deep‐fat frying by selected herbs.

2014 | الكلمات المفتاحية deep-fat frying, oxidative sta, plant materials, rapeseed oil, sensory analysis,
Stabilization of refined rapeseed oil during deep‐fat frying by selected herbs.
Three different plant materials (sage, thyme and rosemary) were extracted by refined rapeseed oil for 24 h at 30 °C and after separation of the plant material the oil was used for frying of French fries over a period of 32 h. Rapeseed oils treated with plant materials reached the limit of 12% oligomer triacylglycerides within 16 h of frying, ... إقراء المزيد

Stabilization of refined rapeseed oil during deep‐fat frying by selected herbs

2014 | الكلمات المفتاحية
Stabilization of refined rapeseed oil during deep‐fat frying by selected herbs
Lipophilic components of three herbs, sage, thyme, and rosemary, were extracted into refined rapeseed oil by continuous stirring at 30°C for 24 h. The oxidative and frying stability of the flavored oil was assessed by Rancimat at 120°C and frying of French fries at 175°C, respectively. In comparison to the control with an induction period of 4.1 h in the ... إقراء المزيد

Effect of cereal grain by-products addition on oxidative stability of chicken burgers during storage

2013 | الكلمات المفتاحية
Effect of cereal grain by-products addition on oxidative stability of chicken burgers during storage
This investigation was carried out to study the possibility of using some cereal milling fractions which contain high levels of phenolic compounds and phytates as natural antioxidants source to improve the oxidative stability of chicken burgers. Peroxide value (PV) had gradually increased during chilled storage at 5±2˚C for 15 days. The highest levels varied from 12.43 to 18.36 (meq/kg fat) ... إقراء المزيد

CHANGES IN TOTAL PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY DURING DOMESTIC PROCESSING OF SOME CEREAL GRAINS

2012 | الكلمات المفتاحية
CHANGES IN TOTAL PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY DURING DOMESTIC PROCESSING OF SOME CEREAL GRAINS
The aim of this work was to investigate the changes in total phenolic compounds content and free radical scavenging abilities against the stable 2,2-diphenyl-1-picrylhydrazyl (DPPH assay) during soaking and germination of three cereal grains; wheat (Sids 1), corn (H310 White) and sorghum (Giza 15). Total phenolic compounds in wheat, sorghum and corn raw grains were 381.4, 288.5 and 204 mg/100g, ... إقراء المزيد