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Articles by Hayam M. Abbas
Total Records ( 3 ) for Hayam M. Abbas
  A.G. Mohamed , Hayam M. Abbas , Abeer F. Zayan and Nayra Sh. Mehanna
  Objective: The capability of production of vitamins by some strains of bacteria is the target of this research to prepared a new style of dairy beverage. Methodology: Three different strains of bacteria (L. acidophilus, L. rhamnosus and Bifidobacterium bifidum) or their mixture were evaluated for their ability for production of different vitamins in a dairy beverage. An experiment was designed to prepare papaya-whey-beverage (40:60 w/v) inoculated with 1% of each of the above strains or their mixture to serve four treatments. Estimation of 11 vitamins in the fresh beverages were conducted and the sensory properties of the resultant beverages were also evaluated. Results: Obtained data revealed that all the estimated vitamins were increased by fortification of probiotic bacteria; however their contents showed intra-values differences. Results showed that L. rhamnosus had the highly ability in production of vitamin E, D, B2 and B12, however, L. acidophilus succeeded in production of vitamin A, K, nicotinic and thiamin. On the other side, Bifidobacterium bifidum had the highest ability for production of folic acid, it produced 315.5 Fg/100 mL sample rather than all other strains. Using of 1% of mixture of strains lead to decrease the values of all estimated vitamins except vitamin C. No clear differences were observed in the organoleptic properties within all samples. Conclusion: It could be concluded that using of some probiotics bacteria can be able to produce natural vitamins in dairy beverages to improve health concept.
  Hayam M. Abbas , Ahmed M.S. Hussein , Faten L. Seleet , Hala M. Bayoumi and M. Abd El-Aziz
  The goal of this study is preparing nutritious beverages based on buffalo’s Butter Milk (BM) or Sweet Whey (SW), as dairy by-products, supplemented with Wheat Germ (WG). The results indicated that, WG powder characterized by high levels of proteins (32.0%), dietary fiber (18.4%), essential amino acids (12.97%), total phenols (0.55 mg GAE/g) and total flavonoids (108.31 mg CT/100 g). The minerals content in WG powder were 44.2, 7.2, 275, 968, 1026, 14.0 and 91 for Ca, Fe, Mg, P, K, Zn and Se, respectively. Preliminary trails indicated that supplementation of SW or BM with 2.0% WG powder and 3.0% sugar were the best levels to be accepted as sensory properties. The SW or BM supplemented with 2.0% WG were higher in yellowish degree, apparent viscosity and antioxidant activity, but lower in lightness and greenish degree compared with non-supplemented. The increasing in antioxidant activity and apparent viscosity was more pronounced in BM supplemented with 2.0% WG powder. However, SW beverage supplemented with WG gained the higher sensory scores compared with other treatments.
  A.G. Mohamed , Hayam M. Abbas , Jihan M. Kassem , Hala M.A. Bayoumi , Salwa M. Kassem , Thanaa M.T. Shoman and Mahrousa M. Hassanane
  The present investigation was an attempt to evaluate processed cheese samples made by using two types of emulsifying salt. First treatment (T1) was prepared by using tri-sodium citrate (cheese 1), while second treatment (T2) achieved by using sodium polyphosphate (cheese 2). All cheese samples were analyzed for their physiochemical properties and organoleptic characteristics. On the other side, cytogenetics evaluation including chromosomal aberrations in somatic and germ cells, DNA damage and micronucleus tests were carried out in male mice treated with cheese 1 and 2. Moreover, the effect of cheese 1 and 2 on liver function and kidney function in male mice were also studied. The results revealed that cheese 1 possessed high values of meltability and oil separation and low values of penetration compared with cheese 2. The genotoxicity study revealed that male mice treated with cheese 1 and 2 expressed significant increment in the chromosomal aberrations, DNA damage and micronucleus formation compared to control mice. In addition, levels of ALT, AST and ALP as well as creatinine, urea and uric acid were markedly increased in male mice treated with cheese 1 or 2 compared with control mice. However, cheese 2 was more effective in increase the genetic toxicity than cheese 1.The present results revealed that use of tri-sodium citrate and sodium polyphosphate in cheese processing increased the oxidative stress in male mice that increased the toxicity response on genetic materials, liver and kidney functions. So, an urgent demand for searching new materials used as emulsifying agents is still need.
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