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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Nutritional value and fatty acid composition of household cooking on fish fatty acids profile using atherogenicity and thrombogenicity indices.

2014 | Keywords fish oils, ω6/ ω3, fatty acids, atherogenicity and thrombogeni, fatty acid composition, nutritional value,
Nutritional value and fatty acid composition of household cooking on fish fatty acids profile using atherogenicity and thrombogenicity indices.
Different cooking methods were effects on the fatty acids and food nutritional qualities. Fish is the most nourished food containing a higher ratio of essential fatty acids. This study is contacted to determine the effect of different cooking methods (microwaving, boiling and grilling) for preparing salmon, mackerel, sardine and tuna had on the fatty acid profiles, in particular the ω-3 ... Read more

Enzyme aqueous extraction of food oils

2013 | Keywords Enzyme aqueous, extraction, food oils,
Enzyme aqueous extraction of food oils
Enzyme Aqueous extraction is advantageous over conventional solvent extraction methods as the solvent is neither toxic nor presents any risk of fires and explosion. Viscozyme L, Celluclast 1.5L, Nutrase 0.8L and Alcalase 2.4lFG were screened for their efficacies to extract oil from Cottonseed and Canola seeds compared to conventional hexane extraction method. The hydrolytic enzymes exhibited varying extents of effectiveness ... Read more

Effect of Storage period and Antioxidants treatment on physiochemical Characteristics and Stability of Cottonseed and Canola oils.

2009 | Keywords Cottonseed and Canola oils, stability, physiochemical Characteristics,
Effect of Storage period and Antioxidants treatment on physiochemical Characteristics and Stability of Cottonseed and Canola oils.
* Iskander, M.H.; Hammam, A.M. ; Sorour, M.A. and, MEHANNI, A.E. Effect of Storage period and Antioxidants treatment on physiochemical Characteristics and Stability of Cottonseed and Canola oils. Journal of Environnemental Studies, Vol. 1 (1): 55-64 (2009). Read more

Effect of frying of Eggplant, Potato and Squash on Cottonseed and canola oil characteristics,

2007 | Keywords cottonseed, canola, Physical properties, chemical characterstics,
Effect of frying of Eggplant, Potato and Squash on Cottonseed and canola oil characteristics,
Canola and cottonseed oils were used in frying eggplant, potato and squash at 180 oC in the presence of air for a total period of 12 hours at 2 hours per day. Changes in some physical and chemical characteristics as well as fatty acid composition were determined. The results showed a gradual increase in peroxide value (P.V.) in all oil ... Read more

16) Chemical and Technological Studies on some Vegetable oils, M.Sc. Thesis, Food Science Dep., Faculty of Agriculture, Minia University, Minia, Egypt. (2006).

2006 | Keywords cottonseed, sunflower, canola, storage, Frying oils,
16) Chemical and Technological Studies on some Vegetable oils, M.Sc. Thesis, Food Science Dep., Faculty of Agriculture, Minia University, Minia, Egypt. (2006).
5- SUMMARY AND CONClUSIONS There is a big gap between the production and consumption of vegetable oils in Egypt, where 90 % of consumed quantities is imported from the outside. Thus, the researchers and producers try to find substituted vegetable oils such as canola oil. Canola crop is distingued by its high content of oil. Also, it is a winter ... Read more