@article { author = {}, title = {Some Physical and Mechanical Properties of Loquat (Eriobotrya japonica) Fruit With Change of Moisture Content}, journal = {Alexandria Journal of Food Science and Technology}, volume = {9}, number = {1}, pages = {1-8}, year = {2012}, publisher = {The Scientific Society of Food Industries, Alexandria, Egypt.}, issn = {1687-3920}, eissn = {}, doi = {10.21608/ajfs.2012.20212}, abstract = {Sukary variety of loquat (Eriobotrya Japonica, Rosaceae) fruit was analyzed for several physical and mechanicalproperties with moisture content change from 84.62 to 22.71% (w.b.). The results indicated that, decreasing the loquatmoisture content from 84.62 to 22.71% (w.b.), decreases fruit length, width, geometric mean diameter, surface area,sphericity, volume, weigh, fruit density and bulk density. Coefficient of static friction on fiberglass, steel and plywoodsurfaces was found to decrease linearly as moisture content decreased. Also, the highest coefficient of static frictionwas found on the fiberglass surface. Lowering the moisture content decreased the absorbed energy and toughness from19.32 to 14.65 N.mm and from 0.405 to 0.349 mJ/cm3, respectively and increase hardness from 8.52 to 16.81 N/mm}, keywords = {loquat fruit,physical and mechanical properties,absorbed energy,Toughness,hardness}, url = {https://ajfs.journals.ekb.eg/article_20212.html}, eprint = {https://ajfs.journals.ekb.eg/article_20212_fa0f4b16f4eb3f3a2e1ff99b12ac81e7.pdf} } @article { author = {}, title = {Tocotrienols: Occurrence, Chemistry and Functions in Food}, journal = {Alexandria Journal of Food Science and Technology}, volume = {9}, number = {1}, pages = {33-38}, year = {2012}, publisher = {The Scientific Society of Food Industries, Alexandria, Egypt.}, issn = {1687-3920}, eissn = {}, doi = {10.21608/ajfs.2012.20215}, abstract = {Tocotrienols, the vitamin E of the 21st century, are considered as the other half of the natural vitamin E family. VitaminE refers to eight different isoforms (α, β, γ and δ of both saturated tocopherols and unsaturated tocotrienols).Only, a very small fraction of plants contain tocotrienols. Palm oils, barley and rice bran are the most abundantsources of tocotrienols. From the chemical point of view, tocotrienols are unsaturated analogues and possess an isoprenoidside chain.Recently, attention has been paid towards tocotrienols as high potent antioxidants along with other health promotingproperties. Consequently, the tocotrienols rich sources have been utilized to formulate different functionalfoods. This overview summarizes occurrence and chemistry of tocotrienols along with their functions in foods}, keywords = {palm oil,bread,Cookies,biscuits,chocolate spread,salad dressings,antioxidants,Functional foods}, url = {https://ajfs.journals.ekb.eg/article_20215.html}, eprint = {https://ajfs.journals.ekb.eg/article_20215_29726b4d037e4033ec7d541a26ba354b.pdf} } @article { author = {}, title = {Various Air Solar Collector Systems For Drying Lemon-Grass (Cymbopogon citratus)}, journal = {Alexandria Journal of Food Science and Technology}, volume = {9}, number = {1}, pages = {9-15}, year = {2012}, publisher = {The Scientific Society of Food Industries, Alexandria, Egypt.}, issn = {1687-3920}, eissn = {}, doi = {10.21608/ajfs.2012.20213}, abstract = {Different systems of air solar collectors were used with an active solar dryer to study the drying options of a thin layer oflemon-grass (Cymbopogon citratus). Three air solar collector systems were tested by outlet air temperature, absorbed energy,gained energy and thermal efficiency. The results indicated that, the additional collector plate to the most common air solarcollector and the additional air flow passing upper and lower the absorbed plate, increased outlet air temperature by18.5%, followed by increasing the energy gained by 41%, and increasing of the thermal efficiency of the air solar collectorby 69%. That system increased the drying rate of lemon-grass by 37.5%.}, keywords = {active solar drying,Lemon grass,Thermal Efficiency,drying chamber}, url = {https://ajfs.journals.ekb.eg/article_20213.html}, eprint = {https://ajfs.journals.ekb.eg/article_20213_400fc694c3d323ed0f3418fd856f0c89.pdf} } @article { author = {}, title = {Antioxidant and Antimicrobial Activity of Thyme and Cinnamon Extracts}, journal = {Alexandria Journal of Food Science and Technology}, volume = {9}, number = {1}, pages = {39-46}, year = {2012}, publisher = {The Scientific Society of Food Industries, Alexandria, Egypt.}, issn = {1687-3920}, eissn = {}, doi = {10.21608/ajfs.2012.20216}, abstract = {Thyme (Thymus vulgaris) and cinnamon (Cinnamomum cassia ) extracts were investigated for their phenoliccompounds , antioxidant and antimicrobial activity. Moreover, the gross chemical composition for both herbs was determined.Polyphenols were found to be 21.22 and 16.13 mg gallic acid/g for thyme and cinnamon ,respectively. Dataof HPLC revealed thirteen peaks of phenolic compounds in thyme extract, while cinnamon extract exhibited ten peaksonly. Gallic, p-coumaric , vanillic, caffeic, ferulic acids were detected in both extracts, in addition to rosmarinic acidand thymol in thyme, also catechin was found in cinnamon. Both thyme and cinnamon extracts have high antioxidantactivity, being 83.70 % and 73.60%, respectively as measured by DMPD, Radical Scavenging Activity. Boiling ofextracts for 20 min resulted in a significant decline of phenolic compounds content and antioxidant activities of thymeand cinnamon extracts .Moreover, sunflower oil contained 400 ppm of thyme extract exhibited the least peroxidevalue (PV) when stored at 60ºC for 7 days. Sunflower oil contained 400 ppm of cinnamon extract or BHT had lowerPV than that of the control. Thyme and cinnamon extracts explored considerable antimicrobial inhibition of each ofBacillus subtilis, Escherichia coli , Saccharomyces cerevisiae and Aspergillus niger . In this respect, cinnamon extractwas more effective than thyme extract.}, keywords = {thyme,Cinnamon,Gross composition,antioxidant activity. antimicrobial activity,Polyphenols,HPLC,PV}, url = {https://ajfs.journals.ekb.eg/article_20216.html}, eprint = {https://ajfs.journals.ekb.eg/article_20216_9fe4138ada0a01e01e8c7299eed556b2.pdf} } @article { author = {}, title = {Probiotic Potential of Lactobacillus plantarum Isolated from Zabady}, journal = {Alexandria Journal of Food Science and Technology}, volume = {9}, number = {1}, pages = {17-31}, year = {2012}, publisher = {The Scientific Society of Food Industries, Alexandria, Egypt.}, issn = {1687-3920}, eissn = {}, doi = {10.21608/ajfs.2012.20214}, abstract = {Twenty one isolates of lactic acid bacteria (LAB) were isolated from Zabady, an Egyptian yoghurt, and screenedfor their antibacterial activities against 8 pathogens (Bacillus cereus ATCC 49064, Clostridium perfringens ATCC13124, Escherichia coli, Listeria innocua ATCC 33090, Listeria monocytogenes ATCC 19116, Listeria ivanovii Li4(pVS2), Salmonella enterica ATCC 25566, and Yersinia enterocolitica ATCC 23715) as indicator strains. One isolatewas selected as a promising candidate.The selected isolate was identified as Lactobacillus plantarum by phenotypicand genotypic methods. Afterwards, the identified isolate was evaluated for a number of probiotic characteristics includingtolerance to simulated gastric juice, bile salt resistance, cell surface hydrophobicity, resistance to low phenolconcentration, autoggregation, coaggregation, adhesion to rabbit epithelial cells, and reduction of cholesterol. Thisisolate showed; sensitivity to simulated gastric juice adjusted at pH 2.0 - 3.5, tolerance to 0.3% bile concentrationand antimicrobial activity against Salmonella enterica ATCC 25566 ((25600 Activity unit /ml), was Bacillus cereusATCC 49064 (25600 Activity unit /ml), Yersinia enterocolitica ATCC 23715 (400 Activity unit /ml) and L. monocytogenesATCC 19116 (200 Activity unit /ml) that is probably due to production of active peptides. Furthermore,the results demonstrate that this isolate was highly tolerated to different tested phenol concentrations, moderate cellsurface hydrophobicity, weak autoaggregating and reasonable adhesion level to rabbit epithelial cell.}, keywords = {Antibacterial activity,probiotics,lactic acid bacteria,food pathogenic bacteria,cell surface hydrophobicity}, url = {https://ajfs.journals.ekb.eg/article_20214.html}, eprint = {https://ajfs.journals.ekb.eg/article_20214_585c64beea90d9b011b1c702475fc1e1.pdf} } @article { author = {}, title = {Effect of Adding Wheat Germ as a Fortifying Source of Vitamin E and Minerals on Quality of Sesame-Seed Sweet (Halawa Tahinia)}, journal = {Alexandria Journal of Food Science and Technology}, volume = {9}, number = {1}, pages = {47-54}, year = {2012}, publisher = {The Scientific Society of Food Industries, Alexandria, Egypt.}, issn = {1687-3920}, eissn = {}, doi = {10.21608/ajfs.2012.20217}, abstract = {Wheat germ as a rich source of vitamin E and minerals was used to replace Tahina at levels of 5, 10, 15 and 20%in the manufacture of Halawa Tahinia (HT) which is a well known oriental sweet. Two types of Halawa Tahinia wereinvestigated, namely plain (PHT) and coated with chocolate (CHT).The chemical composition of wheat germ indicated that it is rich in numerous macro and micro mineral elementsand vitamin E. Data indicated that the samples containing 15% of wheat germ were almost accepted as the controls.Thus, such supplemented samples (15% level) were further evaluated along with their controls. Incorporation of wheatgerm in the manufacture of PHT and CHT resulted in elevating of protein content by 15 and 17%, ash content by 15and 17% and vitamin E content by 16 and 14% for PHT and CHT, respectively. An increase was figured out in mineralelements especially Mn, K and P as a result of fortification. Meanwhile, statistical analysis of type of Halawa Tahiniaand the incorporated level of wheat germ explored high positive significant effect on colour.High quality as well as high vitamin E containing Halawa Tahinia could be produced via introducing wheat germin the formulation.}, keywords = {Gross composition,minerals,Vitamin E,Sensory evaluation,Wheat germ,Halawa Tahinia,oriental sweet}, url = {https://ajfs.journals.ekb.eg/article_20217.html}, eprint = {https://ajfs.journals.ekb.eg/article_20217_71e85f6fe069f4693b45425e09accdf1.pdf} }