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Articles by Yasser Essam Elenany
Total Records ( 2 ) for Yasser Essam Elenany
  Yasser Essam Elenany
  Background and Objective: The quality of bee honey depend on many factors which affecting honey contents, moisture, monosaccharide’s (glucose and fructose), pH, optical density and electrical conductivity. Beside that the rheological properties as a new method to judge the quality of honey was used. Thus, the main aim of the present study was to measure the physicochemical and rheological properties of three most valuable Egyptian bee honeys. Materials and Methods: Physiochemical properties of the most widespread Egyptian bee honeys (Citrus, Clover and Marjoram bee honeys) were detected (moisture, glucose, fructose, electrical conductivity, pH and optical density) which were consistent with the international regulation and the rheological parameters were analyzed under temperature 25°C to analyze (viscosity (cP), Shear stress (D/cm2) and Torque (%). Results: Results obtained showed about the physiochemical properties, the moisture of citrus honey was the highest one while marjoram honey recorded the lowest value. Besides that, the pH of bee honey samples recorded low value in citrus and the high value noted with marjoram honey. The sugar content (glucose and fructose) was measured, the maximum of glucose and fructose were recorded in clover honey. Whereas the optical density (O.D.) was recorded the highest value with marjoram honey, while it’s recorded the lowest value with citrus honey. On the other hand, the rheological properties of bee honey showed that, Marjoram honey recorded the highest value of rheological parameter while, citrus honey scored the lowest values for viscosity, shear stress and torque, respectively. Conclusion: The results of this study indicated that, the marjoram bee honey was considered a superior in terms of physiological and rheological properties compared to other bee honeys under this study.
  Yasser Essam Elenany
  Background and Objective: Health benefits of honey have long been realized by humans to treat a variety of ailments. Besides its sugar composition, honey consists of a number of bioactive compounds. So, this study aimed to analyze the effect of adding bee honey (one of the most widespread of medical plant honeys, Marjoram bee honey) on the rheological, microbiological and organoleptic properties of goat yogurt which containing Probiotic Lactobacillus casei EMCC761 during 14 days of refrigerated storage. Materials and Methods: Fifteen formulations of goat yogurt were prepared, each varying in the added marjoram bee honey in amount [(0, 5, 10, 15 and 20 % (v/v)], all inoculated with L. casei EMCC761 (0.2 g L1 of goat milk). Results: The incorporation of marjoram honey positively affected several characteristics in goat yogurt containing L. casei EMCC761, like the texture, viscosity and microbial quality. All yogurt formulations presented counts of L. casei EMCC761 above 6.0 log CFU g1 by 14 days of storage but the presence of bee honey increased the counts (1 log CFU g1) of L. casei EMCC761 and yogurt starter bacteria during14 days of storage. Conclusion: The results of this study presented a successful incorporation of both the Probiotic L. casei EMCC761 and the marjoram bee honey as ingredients of a new goat dairy product with satisfactory nutritional, sensory and microbial quality.
 
 
 
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