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Articles by Ramadan K. Hejazin
Total Records ( 2 ) for Ramadan K. Hejazin
  Khaled Abu-Alruz , Ayman Suliman Mazahreh , Jihad M. Quasem , Ramadan K. Hejazin and Jafar M. El-Qudah
  Problem statement: Boiled white brined cheese (Nabulsi cheese) is the mostly consumed cheese in Jordan; this cheese should show meltability and high stretchability in order to fit in the production of high quality Kunafa and other popular local sweets and pastries. However, these characteristics are rarely available when usual processing and preservation method were used. Approach: This study was based on the hypothesis that it would be possible to imply meltability and stretchability to the cheese by proteolytic enzymes to the original brine that may specifically act on cross linking bonds of casein. In this study, six commercial proteases were used. It was found that Nabulsi cheese treated with papain developed an outstanding fibrous structure, this gave superiority in the application in kunafa, pizza and pastries. Results: The meltability and stretchability of Nabulsi cheese treated with papain were still excellent after 4 weeks of storage; this indicated the restricted enzyme action, probably due to high salt concentrations (18%) in storage brine. Conclusion: The meltability and stretchability of Nabulsi cheese treated with papain were still excellent after 4 weeks of storage.
  Abdul-Wahab R. Hamad , Monzer M. Krishan , Ramadan K. Hejazin , Ayman S. Mazahreh , Mohammed Al - Damanhoory and Jihad M. Quasem
  The yeast was more highly absorbed, peaked at a later time and remained in the blood for a longer period of time than the selenite. These results are in agreement with our long term animal supplementation study in which we found a greater blood selenium concentration after feeding rats yeast as compared with selenite. The urine results also corroborated the blood in that the yeast selenium was less excreted, i.e. more retained than the selenite.
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