Rehab F. M. Ali
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View article: Nutritional and qualitative characteristics of beef patties incorporated with hydrated coffee cherry pulp powder
Nutritional and qualitative characteristics of beef patties incorporated with hydrated coffee cherry pulp powder Open
The development of more sustainable and healthful meat products is urgently needed. The purpose of the present investigation was to evaluate the impact of utilizing different levels of CCPP as a fat substitute on the nutritional, quality, …
View article: From traditional fruit to modern functional food: chemical constituents, bioactive compounds, and therapeutic applications of Sukkari date palm (Phoenix dactylifera): a review
From traditional fruit to modern functional food: chemical constituents, bioactive compounds, and therapeutic applications of Sukkari date palm (Phoenix dactylifera): a review Open
The Sukkari date palm ( Phoenix dactylifera L .) is increasingly recognized for its potential in sustainable agriculture due to its nutritional benefits and low environmental impact. This cultivar thrives in arid conditions, requiring mini…
View article: Impact of Chlorella vulgaris powder on the nutritional content and preference of Khalas date spread
Impact of Chlorella vulgaris powder on the nutritional content and preference of Khalas date spread Open
Introduction The current study aimed to investigate the nutritional and sensory benefits of date fruit spreads formulated with Khalas date, olive oil, psyllium, roasted coffee, cocoa powder (CP), and incorporated with different quantities …
View article: Nutritional and sensory characteristics of developed wheat burger buns incorporated with different levels of steamed-squid (Loligo forbesii) powder
Nutritional and sensory characteristics of developed wheat burger buns incorporated with different levels of steamed-squid (Loligo forbesii) powder Open
Introduction The main aim of the present investigation was to determine the nutritional and sensory characteristics of wheat flour burger buns supplemented with different quantities of steamed squid powder (SSP). Methods Wheat flour was pa…
View article: Nutritional characteristics and sensory aspects of pan bread fortified with different quantities of Chlorella vulgaris powder
Nutritional characteristics and sensory aspects of pan bread fortified with different quantities of Chlorella vulgaris powder Open
Purpose: The current study aimed to investigate the influence of integrating different quantities of chlorella vulgaris powder (CVP) on the nutritional characteristics and sensory aspects of pan bread. Design/methodology/approach: The prox…
View article: Physicochemical characteristics, fatty acids profile, health lipid indices and consumer acceptability of processed cheese prepared from camel milk blended with avocado powder
Physicochemical characteristics, fatty acids profile, health lipid indices and consumer acceptability of processed cheese prepared from camel milk blended with avocado powder Open
The aim of the current investigation was to evaluate the impact of different quantities of avocado fruit pulp powder (AFPP) (0, 5, 10, 15, and 20%) on the sensory properties, physicochemical properties, and fatty acid profile of Camel's mi…
View article: Nutritional, antioxidant, and sensory properties of innovative onion pie produced from whole wheat flour, carob beans flour, onion, scallions, and roasted Seaweeds
Nutritional, antioxidant, and sensory properties of innovative onion pie produced from whole wheat flour, carob beans flour, onion, scallions, and roasted Seaweeds Open
Snack foods have experienced substantial growth in consumption globally, appealing to various age groups and becoming a significant segment of the food industry. The current investigation aimed to assess the nutritional, antioxidant, and s…
View article: Quality evaluation of snack bars prepared using different proportions of Khudri dates and fried green lentil ( <i>Lens culinaris</i> Medik.)
Quality evaluation of snack bars prepared using different proportions of Khudri dates and fried green lentil ( <i>Lens culinaris</i> Medik.) Open
The current study aimed to determine the impact of adding fried green lentil powder (FGLP) into date paste on the nutritive and sensory aspects of date bars. Date paste was partially substituted by 0.0, 2.5, 5.0, 7.5, 10.0, and 12.5% FGLP.…
View article: Effect of Weighted Vest on Gross Motor Function and Balance in Children with Spastic Cerebral Palsy
Effect of Weighted Vest on Gross Motor Function and Balance in Children with Spastic Cerebral Palsy Open
Background: High muscle tension in children with CP causes unstable posture and mobility.The weighted vest was used as an intervention tool that provides weight resistance while applying the exercise program to children with disabilities. …
View article: The influence of horse mint ( <i>Mentha longifolia</i> ) leaves on antioxidant activity and lowering lipid peroxidation in roasted coffee powder
The influence of horse mint ( <i>Mentha longifolia</i> ) leaves on antioxidant activity and lowering lipid peroxidation in roasted coffee powder Open
The present research investigation sought to learn more about the impact of various quantities of Mentha longifolia leaves powder (MLLP) on the content of phenolics, antioxidant effectiveness, consumer approval, as well as lowering lipid p…
View article: In Vitro antitumor study on propolis and pollen as honeybee products
In Vitro antitumor study on propolis and pollen as honeybee products Open
View article: In Vitro Anti tumor Study On Propolis And Pollen As Honeybee Products
In Vitro Anti tumor Study On Propolis And Pollen As Honeybee Products Open
View article: Effect of spirulina (Arthrospira platensis) powder addition on nutritional and sensory attributes of chicken mortadella
Effect of spirulina (Arthrospira platensis) powder addition on nutritional and sensory attributes of chicken mortadella Open
The main objective of the present investigation was to evaluate the nutritional and sensory impacts of mortadella supplemented with various levels of Spirulina (Arthrospira platensis) powder (SP). Spirulina powder was investigated for its …
View article: Nutritional quality and sensory properties of complementary food from taro flour, steamed- lupine protein isolate powder, extra -virgin olive oil and butternut squash flour
Nutritional quality and sensory properties of complementary food from taro flour, steamed- lupine protein isolate powder, extra -virgin olive oil and butternut squash flour Open
Background: Malnutrition remains a significant public health issue in the world population, especially in southern Asia and Sub-Saharan Africa. Objective: The current research study intended to develop TLBO complementary food for babies fr…
View article: Low Power FPGA Implementation of a Smart Building Free Space Optical Communication System
Low Power FPGA Implementation of a Smart Building Free Space Optical Communication System Open
Free Space Optical (FSO) communication systems have extensively invaded the speed of smart city evolution due to the current surge in demand for wireless communication spots that can match recent challenges due to high technical leaps in s…
View article: Evaluating Tourists' Behavior In The World Heritage Sites at Luxor
Evaluating Tourists' Behavior In The World Heritage Sites at Luxor Open
View article: NUTRITIONAL AND QUALITY CHARACTERISTICS OF CHICKEN NUGGETS INCORPORATED WITH DIFFERENT LEVELS OF FROZEN WHITE CAULIFLOWER
NUTRITIONAL AND QUALITY CHARACTERISTICS OF CHICKEN NUGGETS INCORPORATED WITH DIFFERENT LEVELS OF FROZEN WHITE CAULIFLOWER Open
In the current study chicken nuggets were formulated with 5, 10, 15 and 20% of frozen white cauliflower as fat replacer instead of chicken skin. Phenolics, total flavonoids and 1, 1-diphenyl-2 picrylhydrazyl (DPPH) antioxidant activity of …
View article: The Effects of Using Synthetic and Natural Color Foods on Lipid Profile and Liver Function in Rats
The Effects of Using Synthetic and Natural Color Foods on Lipid Profile and Liver Function in Rats Open
Today synthetic food dyes are being used most commonly as food colorant in confectionaries for children. Present study was designed to evaluate effect of tartrazine and chocolate brown as a synthetic color and turmeric, cocoa as a natural …
View article: The Effects of Wheat Flour and Barley Flour on the Quality and Properties of Biscuits Colored with Synthetic and Natural Colorants
The Effects of Wheat Flour and Barley Flour on the Quality and Properties of Biscuits Colored with Synthetic and Natural Colorants Open
Biscuit is one of the most popular processed ready to eat snacks that have possesses several attractive features including wide consumer base, relatively less expensive, more convenient with long shelf-life and have ability to serve as veh…
View article: Hypolipidemic effect of coffee silver skin in rats fed a high-fat diet
Hypolipidemic effect of coffee silver skin in rats fed a high-fat diet Open
The present study was conducted to evaluate the hypolipidemic effects of coffee silver skin (CSS) supplementation in rats fed a highfat diet (HFD). A total of 40 albino rats were used in the present study. The groups were as follows: Rats …
View article: THE IMPACT OF PARTIAL-FAT SUBSTITUTIONS WITH DOUM (HYPHAENETHEBAICA) DREGS ON THE QUALITY CHARACTERISTICS OF BEEF PATTIES
THE IMPACT OF PARTIAL-FAT SUBSTITUTIONS WITH DOUM (HYPHAENETHEBAICA) DREGS ON THE QUALITY CHARACTERISTICS OF BEEF PATTIES Open
The present investigation aimed to evaluate the impact of partial substitution of kidney fat (10, 20, 30, 40 and 50%) with equal amounts of doum dregs on the quality attributes of beef patties. Doum dregs contain mainly crude fiber (59.6 g…
View article: Regeneration of Used Frying Palm Oil with Coffee Silverskin (CS), CS Ash (CSA) and Nanoparticles of CS (NCS)
Regeneration of Used Frying Palm Oil with Coffee Silverskin (CS), CS Ash (CSA) and Nanoparticles of CS (NCS) Open
The present investigation aimed to evaluate the efficiency of coffee silverskin (CS), CS ash (CSA) and nanoparticles of CS (NCS) in regeneration the quality of used frying palm oil. The adsorbents were mixed individually with used frying p…
View article: Stabilization of Neem Oil Biodiesel with Corn Silk Extract during Long-term Storage
Stabilization of Neem Oil Biodiesel with Corn Silk Extract during Long-term Storage Open
The current study aimed to evaluate the antioxidant efficiency of different extracts of corn silk. In addition, the impact of corn silk extract on oxidative stability of neem biodiesel during storage was studied. The highest phenolics, DPP…
View article: Hypolipidemic and Hypocholesterolemic Effect of Roselle (<i>Hibiscus sabdariffa</i> L.) Seeds Oil in Experimental Male Rats
Hypolipidemic and Hypocholesterolemic Effect of Roselle (<i>Hibiscus sabdariffa</i> L.) Seeds Oil in Experimental Male Rats Open
The current investigation aimed to evaluate the influence of roselle seeds oil (RSO), coconut oil (CNO) and binary mixture of them on serum lipids of experimental rats. Fatty acid composition of native and blended oils was determined. Thir…
View article: Hypocholesterolemic effects of diets containing different levels of kishk as a dried fermented milk–whole wheat mixture in experimental rats
Hypocholesterolemic effects of diets containing different levels of kishk as a dried fermented milk–whole wheat mixture in experimental rats Open
Background: Kishk is a popular traditional functional food in Egypt. This study was performed to investigate the effects of different levels of kishk as a dried fermented milk/whole wheat mixture on growth performance, relative weight of o…
View article: WITHDRAWN: Hypocholesterolemic Effects of diets supplemented with Kishk, as an Egyptian ethnic food
WITHDRAWN: Hypocholesterolemic Effects of diets supplemented with Kishk, as an Egyptian ethnic food Open
The Publisher regrets that this article is an accidental duplication of an article that has already been published, http://dx.doi.org/10.1016/j.jef.2016.01.009. The duplicate article has therefore been withdrawn. The full Elsevier Policy o…
View article: Effect of germination time on proximate analysis, bioactive compounds and antioxidant activity of lentil (Lens culinaris Medik.) sprouts
Effect of germination time on proximate analysis, bioactive compounds and antioxidant activity of lentil (Lens culinaris Medik.) sprouts Open
Based on these results, sprouting process is recommended to increase nutritive value, and antioxidant activity of lentil seeds.
View article: Physico-chemical properties of biodiesel manufactured from waste frying oil using domestic adsorbents
Physico-chemical properties of biodiesel manufactured from waste frying oil using domestic adsorbents Open
We have evaluated the efficiency of sugar cane bagasse ash (SCBA), date palm seed carbon (DPSC), and rice husk ash (RHA) as natural adsorbents and compared them with the synthetic adsorbent Magnesol XL for improving the quality of waste fr…