Mohamed Farghaly Yoness Hassan

استاذ مساعد -

كلية الزراعة

العنوان: اسيوط- ديروط- شارع عباس


2019 | الكلمات المفتاحية Egyptian kishk, Goat milk, Sensory properties, Millet, 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 | الكلمات المفتاحية Wnt, Cellular energy metabolism, GSK-3β, Bifidobacteria,
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

2018 | الكلمات المفتاحية Tarhana, Antioxidant activity, sensory parameters, Barley, OAT,
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

2018 | الكلمات المفتاحية Food safety, GMPs, 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

2018 | الكلمات المفتاحية Ice Cream, Pumpkin, Carrot, Physical and Nutritional Prope,
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

2017 | الكلمات المفتاحية Stirred yoghurt, Fortification, Bioactive compounds, Pumpkin,
Chemical, Nutritional, Rheological, and Organoleptical Characterizations of Stirred Pumpkin-Yoghurt
Pumpkin contains considerable amounts of bioactive compounds which hardly valorized in dairy products. This study aims to investigate the chemical, nutritional, rheological, and organoleptical properties of prepared stirred pumpkin-yoghurt. Stirred yoghurt with three different pumpkin varieties pulp [American (AP), Domestic (DP), and Indian (IP) pumpkin] at 15% was prepared and stored at 5˚C ± 1˚C up to 14 d. The ... إقراء المزيد

2017 | الكلمات المفتاحية Buffalo’s Milk, laban rayeb, Kariesh cheese, Mish cheese,
Assessment of Sodium, Calcium and Potassium in Buffalo’s Raw Milk and its Rural Products in some centers of Sohag Governorates, Egypt.
Concentrations of sodium (Na), potassium (K) and calcium (Ca) were assessment in samples of raw Buffalo’s Milk, Laban rayeb, Cream,Kariesh cheese and Mish cheese. The following mean concentrations (and ranges) were recorded in raw Buffalo’s Milk: Na (ppm), 282 (241-633); K (ppm), 537 (243-774) andCa (ppm), 418.2 (214- 493). The Laban rayeb showed mean concentrations ofNa (ppm), 299 (210-354); K ... إقراء المزيد

2016 | الكلمات المفتاحية Desert truffle, yoghurt, Stirred yoghurt,
Quality characteristics and antioxidant activity of stirred yoghurt fortified with desert truffle.
Different kinds of natural food ingredients could be in making yoghurt to produce palatable and more healthy fermented milk. Desert truffle is a popular nutritious food that showed a work was to produce healthy yoghurt supplemented with dessert truffle powder (DTP). Stirred yoghurt was prepared from cow’s milk standardized to 3% fat and supplemented with dried DTP at levels of ... إقراء المزيد

2016 | الكلمات المفتاحية Verification, Safety, Kishk, HACCP,
(Implementation of HACCP Plan for the Production of Egyptian Kishk (A Traditional Fermented Cereal-Milk Mixture
The aim of this study is implementation of Hazard Analysis and Critical Control Points (HACCP) system during production of Egyptian Kishk on small scale production. Kishk is a traditional dry fermented product consisted from salted sour butter milk (Laban zeer) or yoghurt with cracked and bran free parboiled wheat grains (Burghol); the mixture of cereal and milk allows fermenting at ... إقراء المزيد

2014 | الكلمات المفتاحية Cytokine, PBMCs, Suppression subtractive hybrid, Probiotics,
Molecular identification of potential Th1/Th2 responses-modulating bacterial genes using suppression subtractive DNA hybridization
Background and objectives: We characterized the immunomodulating potential of a number of lactobacilli isolated from an African fermented food by co-incubation with peripheral blood mononuclear cells (PBMCs). Two strains with different immune modulating properties were genetically compared by suppression subtractive hybridization (SSH). Methods: From 48 Lactobacillus strains isolated from Kimere, African fermented pearl millet dough, 10 were selected based on ... إقراء المزيد