amehanni

Abul-Hamd E. MEHANNI MOHAMED

Assistant Professor - Associate Professor

Faculty of agriculture

Address: Food Science & Nutrition Dept. Faculty of Agriculture, New Campus (El Kawamel), Sohag University, New Sohag City, Sohag, Egypt.

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2018 | Keywords date Palm, By Products,
Production of single cell protein from some date by-Products.
PRODUCTION OF SINGLE CELL PROTEIN FROM SOME DATE BY-PRODUCTS * E.Mehani1, M. A.Sorour1; B.R. Ramadan2; and Naglaa Abdel-Sabour3 1Food Sci. & Nut.Dept., Fac. of Agric. Sohag University, Egypt. 2Food Sci.& Tech. Dept., Fac. of Agric. Assiut University, Egypt 3Food Sci. & Dairy Dept., Fac. of Agric. South Valley Univ., Egypt ABSTRACT The single cell protein produced has a good source ... Read more

2017 | Keywords
The Use of Phytate-Degrading Enzyme Extracted From Germinated Legumes in Food Processing”. Nutrition and Food Toxicology 2.1 (2017): 274-282.
* Mohamed A Sorour, Abdallah S Abdel-Gawad, ABUL-HAMD E MEHANNI and Refat E Oraby. The Use of Phytate-Degrading Enzyme Extracted From Germinated Legumes in Food Processing”. Nutrition and Food Toxicology 2.1 (2017): 274-282. Read more

2017 | Keywords Polyphenols, Tannins, Phytate,
Polyphenols, Tannins and Phytate Contents in Some Egyptian Legumes as Affected by Soaking and Germination Processes.
* ABUL-HAMD E MEHANNI , Mohamed A Sorour, Hussien Abd El-Galel and Walaa K Ahmed Polyphenols, Tannins and Phytate Contents in Some Egyptian Legumes as Affected by Soaking and Germination Processes. BAOJ Food Sci&Tec 2017, 1: 1 1: 005 Read more

2017 | Keywords Phenolics, Tannins, Phytate,
Changes of Total Phenolics, Tannins, Phytate and Antioxidant Activity of TwoSorghum Cultivars as Affected by Processing
* Sorour, M.A. ; E. MEHANNi , E. M. Taha and A. K. Rashwan Changes of Total Phenolics, Tannins, Phytate and Antioxidant Activity of TwoSorghum Cultivars as Affected by Processing J. Food and Dairy Sci., Mansoura Univ, Vol. 8 (7): 267 - 274, 2017 Read more

2017 | Keywords legumes, enzyme, phytase,
3)	Mohamed A Sorour, Abdallah S Abdel-Gawad, Abul-Hamd E Mehanni and Refat E Oraby. The Use of Phytate-Degrading Enzyme Extracted From Germinated Legumes in Food Processing”. Nutrition and Food Toxicology 2.1 (2017): 274-282.
* Mohamed A Sorour, Abdallah S Abdel-Gawad, ABUL-HAMD E MEHANNI and Refat E Oraby. The Use of Phytate-Degrading Enzyme Extracted From Germinated Legumes in Food Processing”. Nutrition and Food Toxicology 2.1 (2017): 274-282. Read more

Enzymatic extraction of oil from Balanites aegyptiaca (desert date) kernel and comparison with solvent extracted oil
ABSTRACT Aqueous enzymatic extraction of oil from _Balanites aegyptiaca_ (desert date) kernel was optimized using a mixture of four enzymes (alcalase, cellulase, viscozyme L and protease). The physicochemical properties and fatty acid composition of the oil obtained by enzyme assisted aqueous extraction and byorganic solvent extraction were compared. Using 2% of each enzyme and 1:10 of water‐to‐kernel flour ratio, the ... Read more

Antibacterial and Antioxidant Activities of Balanites aegyptiaca Kernel and Its Effects on Ccl4 Treated Rats.
* Fatmaa A. A. Mostafa; Afaf Ali; W. H. M. Elreffaei ; Rasha A. Shalabyand, A. E. MEHANNI. Antibacterial and Antioxidant Activities of Balanites aegyptiaca Kernel and Its Effects on Ccl4 Treated Rats. J. Food and Dairy Sci., Mansoura Univ., Vol. 7(10): 407 - 414 , 2016. Read more

2016 | Keywords Amino acid and fatty acid,
Amino acid and fatty acid profile of twenty wild plants used as spices in Cameroon.
* Abdou Bouba Armand, Ponka Roger, Njintang Yanou Nicolas, ABUL-HAMD EL-SAYED MEHANNI, Didier Montet, Joël Scher1 and Mbofung Carl Moses. Amino acid and fatty acid profile of twenty wild plants used as spices in Cameroon. American Journal of Food Science and Technology, 2016, Vol. 4, No. 2, 29-37 Read more

8)	Abdou Bouba Armand, Ponka Roger, Njintang Yanou Nicolas, Abul-Hamd El-Sayed Mehanni, Didier Montet, Joël Scher1 and Mbofung Carl Moses. Amino acid and fatty acid profile of twenty wild plants used as spices in Cameroon.
* Abdou Bouba Armand, Ponka Roger, Njintang Yanou Nicolas, ABUL-HAMD EL-SAYED MEHANNI, Didier Montet, Joël Scher1 and Mbofung Carl Moses. Amino acid and fatty acid profile of twenty wild plants used as spices in Cameroon. American Journal of Food Science and Technology, 2016, Vol. 4, No. 2, 29-37 Read more

Abdou Bouba Armand, Ponka Roger, Njintang Yanou Nicolas, Abul-Hamd El-Sayed Mehanni, Didier Montet, Joël Scher1 and Mbofung Carl Moses. Amino acid and fatty acid profile of twenty wild plants used as spices in Cameroon.
* Abdou Bouba Armand, Ponka Roger, Njintang Yanou Nicolas, ABUL-HAMD EL-SAYED MEHANNI, Didier Montet, Joël Scher1 and Mbofung Carl Moses. Amino acid and fatty acid profile of twenty wild plants used as spices in Cameroon. American Journal of Food Science and Technology, 2016, Vol. 4, No. 2, 29-37 Read more