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Journal of Food and Dairy Sciences, Pp 153-163 (2026)
ISSN 2090-3731 · Mansoura University, Faculty of Agriculture · 1.454 artikel di indeks
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Artikel Jurnal Teks lengkap
Effect of Fortification with a Vitamin C-Rich Extract Derived from Orange Peel Waste on the Properties of Yogurt
Orange peel, a byproduct of citrus processing, is discarded as agricultural waste despite being a potential source of bioactive compounds. This study aimed to valorize orange peel by obtaining a natural vitamin C extract and evaluating its potential for yogurt fortification in comparison with pure…
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Utilization of Oat Flour to Produce Functional Pan Bread
This study aimed to evaluate the effect of substituting wheat flour with 60% and 75% oat flour on the chemical composition and sensory properties of pan bread. Chemical analysis showed that oat flour had higher crude protein, crude fiber, ash, and mineral contents than wheat flour. Oat flour also…
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The Impact of Production System on Bioactive Compounds in Goat Milk and Cheese
This study investigated the effect of goat production systems (intensive and semi-intensive) on the quality of dairy products indigenous desert rangelands. Bioactive compounds, such as beta-carotene, lutein, retinol, antioxidants, minerals, fatty acid profiles and sensory properties of Hassani goat…
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Production and Evaluation of Fortified Crackers from Brown Lentils and Black Rice
This study was proposed to investigate the effect of preparing crackers using brown lentils flour and black rice flour substituted from (WF) 72%. Effects on chemical and physical properties of crackers were studied (BLF), (BRF) and mixture of BLF and BRF were added at the ratio of 30 % substituted…
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Effect of Spirulina and Skimmed Milk Powder Fortification on the Nutritional, Physical and Sensory Properties of Puffed Corn Snacks
This study aimed to investigate the effect of fortifying puffed corn snacks with Spirulina (Arthrospira platensis) and skim milk powder on their nutritional, chemical, physical, and sensory properties. Different formulations of Spirulina (0.5, 1, and 1.5%) and skim milk powder blends (2, 4, and…
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Improving Quality Properties of Stirred Bio-Yogurt by Fortification with Date Kernel Powder (Phoenix dactylifera)
This study aimed to determine the effectiveness of adding different concentrations of Date kernel Powder (DKP) to stirred bio-yogurt. To achieve this, stirred yogurt was prepared using two different commercial probiotic starters [Lactobacillus acidophilus (ATCC4356) and Lactobacillus plantarum…
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Utilization of some Agro-Industrial by-Products in Enhancing the Technological and Nutritional Characteristic of Biscuits
This study evaluated the effect of incorporating sugar beet pulp powder (SBPP) and sesame seed hull powder (SSHP) on the physicochemical, sensory, antioxidant, and storage stability properties of biscuits. Ten formulations were prepared by partially replacing wheat flour (72% extraction) with…
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Influence of adding Spirulina platensis Powder on Nutritional, Physical and Sensory Properties of Pan Bread Samples
Spirulina platensis (SP) is a protein-rich microalga with diverse bioactive compounds, utilized as a functional food ingredient. This study aimed to develop pan bread samples, which fortified with Spirulina powder at concentrations of 0.5 to 5.0%, evaluating its impact on the nutritional, physical…
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Production of Gluten-Free Biscuits for Celiac Disease
This study examined the chemical composition, mineral content, amino acid profile, and functional attributes of rice flour blended with red lentil and common bean flours for producing gluten-free biscuits. The proximate analysis showed that red lentil and common bean flours possessed markedly…
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Comparative Evaluation of Chemical, Microbiological, Nutritional and Technological Properties of Balady, Sudanese and Brazilian Beef Marketed in Egypt
This manuscript aimed to study the difference between Balady, Sudanse and Brazilian meat samples in their chemical, microbiological and technological properties. Obtained results cleared that Sudanase meat contained the highest amount of protein and fat being 20.13% and 12.25%, respectively…
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Development of a Novel Multifunctional Probiotic Yogurt Fortified with Bacillus clausii and Carrot Powder with Enhanced Nutritional, Sensory, Rheological and Ultrastructural Properties
Diarrhea management requires functional foods that address dehydration, electrolyte imbalance, and gut microbiota disruption. This study developed a novel probiotic full-fat yogurt fortified with Bacillus clausii and carrot powder (2–4%) to enhance nutritional, structural, and functional…
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Evaluation of Antioxidant and Antibacterial Activities of Dried White and Black Mulberry Leaf Extracts and Their Effects as Natural Preservatives on the Quality of Kariesh Cheese
The current study aims to detect the differences between dried white and black mulberry leaf extracts mulberry in terms of their content of flavonoids, phenolic compounds, antioxidant properties, and antibacterial activity. Results showed that dried white mulberry leaf extract contained higher…
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Effect of Adding some Phenolic Compounds on the Heat Stability and Gelling Properties of Camel Milk
This study aimed to assess the effects of adding some single phenolic compounds (i.e. Caffeic, Gallic, ρ-Coumaric acid and (+)-Catechin) on the heat stability of camel milk under the heating temperatures of (100, 120 and 130°C (and also, on the gelation properties and microstructure of milk curds…
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Novel Aspergillus oryzae Protease Accelerates Ripening and Improves Microstructure and Quality Attributes of Edam Cheese
Accelerating cheese ripening while preserving quality remains a critical challenge in dairy science. This study demonstrates the efficacy of a novel Aspergillus oryzae LBA 01 protease (specific activity: 3308.3 U/mg; optimal activity: 50°C, pH 8.0) in reducing the ripening time of Edam cheese by…
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The Impact and Importance of Implementing Food Safety Quality Systems in Food Factories on Public Health
The objective of the present study was to evaluate the knowledge and attitudes of food safety systems in Egyptian food factories that are focused on public health. It uses a scientific survey and questionnaire to assess key frameworks like the National Food Safety Authority, ISO 22000, and HACCP…
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Development and stability of some snack foods and breakfast cereals
The development and stability of breakfast cereals and snack foods are essential for satisfying customer demands for convenience and nutrition. This investigation aimed to develop novel breakfast cereal and snack formulas using healthier ingredients to satisfy market trends; evaluate the…
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Fortification of camel milk bio-yogurt with brewer’s spent yeast cell wall by-products: Effects on physiochemical properties, nutritive value, and sensory characteristics
The polysaccharides of the spent brewer's yeast cell wall of Saccharomyces cerevisiae are insoluble material in water and alkali solutions, which assumes its biological actions and limits its appliance range. In the present study, we applied a new ultrasound-assisted H2O2/ascorbic acid degradation…
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From Waste to Value: Coffee Peel Extracts as Natural Biosynthesis for Metal Nanoparticles and Antioxidant Protection of Edible Oils
This study investigated that coffee peels (Coffea arabica by-products) and their application in the green synthesis of metal nanoparticles for edible oil stabilization. Nanoparticle-enriched treatments demonstrated stronger effects. MgNPs and MnNPs at 800 ppm increased IT to8.56–8.98 h in corn oil…
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Egyptian Propolis: Assessment of Bioactive Properties and its Utilization as a Natural Alternative for Preserving Fresh Sausage under Cold Storage
This study evaluated the ethanolic extract of Egyptian propolis (EEEP) at 200 ppm as a natural preservative for fresh Egyptian sausage stored at 4-5°C over 18 days, compared to untreated control and TBHQ (200 ppm) treatments. Phytochemical analysis revealed high levels of total phenolics (252.9 mg…
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Artikel Jurnal Teks lengkap
Effect of Germination Process on the Chemical Properties and Bio- Active Compounds of Sweet and Bitter Lupines
Lupine (Lupinus spp.) is gaining increasing attention as a sustainable legume with remarkable nutritional and agronomic value. This study evaluated and compared the proximate composition, mineral profile, and bioactive compounds of two lupine varieties—sweet and bitter—and examined the impact of…
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