Increased concentration of ferrous iron in the gastrointestinal tract increases the number of various pathogens and induces inflammation. LPS and/or high-fat diet-associated metaflammation is mediated through a quaternary receptor signaling complex containing iron-regulated pathway, IL-6/STAT inflammatory signaling pathway, hepcidin regulatory pathway, and common TLR4/NF-κB signaling pathway. We, therefore, investigated whether bifidobacteria directly or indirectly ameliorate LPS- and/or high-fat diet-associated metaflammation ... إقراء المزيد

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

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

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

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

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

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

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

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

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