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Articles by Eman Sayed Abdelkader Farahat
Total Records ( 3 ) for Eman Sayed Abdelkader Farahat
  Ahmed Mahmoud Abd El Tawab , Ayman Abdel Mohsen Hassan , Mostafa Sayed Abd Ellatif Khattab , Osama Hefny Matloup , Eman Sayed Abdelkader Farahat , Mohamed Samir Khalel , Tarek Abdelfattah Morsy and Mohamed Tawfeek Fouad
  Objective: This study was carried out to investigate inoculating sugar beet leaves silage with lactic acid bacteria to reduce negative effect of its content of oxalates. Materials and Methods: Fifteen lactating Frisian cows weighed 500 ±30 kg were randomly assigned into three groups (5 cows) using complete random design. The experimental diets were as follow: T1 group was fed 50% (Concentrate Feed Mixture, CFM); 30% corn silage and 20% rice straw, T2 group was fed 50% (CFM); 30% untreated sugar beet leaves silage and 20% rice straw and T3 group was fed 50% (CFM); 30% treated sugar beet leaves silage and 20% rice straw. Dry matter intake and milk yield were recorded and the samples of blood plasma, rumen liquor, milk and feed were analyzed and the data were statistically analyzed according to a completely randomized design using GLM procedure of SAS program. Results: The results showed that treated silage with lactic acid bacteria was higher in calcium, lactic acid and acetic acid contents but lower in values of pH, oxalate, cellulose, hemicellulose and butyric acid compared with untreated silage. Roughage DMI decreased with cows fed T2 compared with other groups. Also, nutrients digestibility and nutritive value were decreased in T2 compared with the T1 and T2. However, ruminal TVFA's, acetate acid, CH4 production and blood glucose decreased significantly (p<0.05) in T2 compared with other groups. T2 recorded the lowest values (p<0.05) for milk yield and energy corrected milk compared with other groups, milk compositions of cows were affected with treatments. Conclusion: It is concluded that ensiling sugar beet leaves treated with lactic acid bacteria reduce oxalate contents in sugar beet leaves silage and enhance performance and productivity of lactating Frisian cows.
  Hayam Mohamed Abbas , Wafaa Mohamed Zaky , Laila Khaled Hassan , Nadia Mohamed Shahein , Ashraf Gaber Mohamed , Nabil Mohamed Samy and Eman Sayed Abdelkader Farahat
  Background and Objective: Kaki (Diospyros kaki) is a famous and delicious fruit which have a very high nutritive value where it contains ascorbic acid, iron, flavonoid and polyphenols as well as fibers. The main purpose of this article was to study the influence of kaki fruit on the properties of sweet or salted-processed cheese samples to produce a novel type of cheese with high nutritive value. Materials and Methods: Sweetened and salted Kaki processed cheese-spreads samples were prepared by using cheese base. Two types of Kaki cheese were prepared beside control sample; the first was prepared by emerging 20% kaki juice and 12% sugar (T1). The second one was prepared by adding 20% kaki juice and 5% table salt (T2) and control sample (C). Prepared processed cheese samples were stored at 5±1°C for 3 months. All fresh samples were chemically analyzed for their total solids, total protein, fat, salt and soluble nitrogen contents. The values of SN and pH, color parameters, texture profile and the sensory evaluation were conducted during storage period. Results: The obtained data showed that soluble nitrogen content was less in sweet sample rather than salted one. Data revealed also that adding Kaki juice decreased the pH values of samples either in fresh or stored ones. The color data indicated that (L) stimuli (which expressed the degree of whiteness and darkness) was increased in the control rather than kaki fortified samples where the later showed yellowish-red color. The organoleptic evaluation revealed that fresh cheese samples in T1 gained the highest scores for appearance, flavor and overall acceptability. However, it had low degrees in color, texture and spreading quality. Conclusion: It could be concluded that prepared processed-cheese-spreads samples using kaki fruit was available with acceptable properties.
  Tamer Mohammed El-Messery , Marwa Mohamed El-Said and Eman Sayed Abdelkader Farahat
  Background and Objective: The Mandarin fruit is a wonderful source of essential dietary nutrients. The liposome is an encapsulation method to incorporate the phenolics in functional food. The objective of this study was production of functional processed cheese supplemented with nanoliposomes of mandarin peel extract. Materials and Methods: The encapsulation efficiency (EE) of mandarin peel extract powder (MPEP) was examined at five concentrations (0.2, 0.4, 0.6, 0.8 and 1% w/v) and inclusion the highest EE in processed cheese by replacing water with MPEP nanoliposomes at ratios 25, 50 and 100% v/v. The physicochemical properties and phenolics content for processed cheese were analyzed. Rustles: High EE (>80%) of MPEP nanoliposomes was achieved. The chemical composition of the resultant processed cheese was in accordance with the Egyptian standard for half fat processed cheese. Physical and organoleptic properties and color parameters of processed cheese supplemented with MPEP nanoliposomes inferior to the control. Conclusion: The characterizations of processed cheese samples supplemented with MPEP nanoliposomes remained unaffected during cold storage. The MPEP nanoliposomes were effectively retained within processed cheese, presented a simple and effective delivery vesicle for phenolic compounds.
 
 
 
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