Wafaa K. Bahgaat
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View article: Impact of Jameed fortification on physicochemical, antioxidant and volatile compounds of snacks
Impact of Jameed fortification on physicochemical, antioxidant and volatile compounds of snacks Open
Snacks fortified with Jameed are new candidates for use as protein supplements.The effect of the fortification of snacks with natural sources of protein such as Jameed at levels of 5%,10%, 15% and 20%, respectively on the physicochemical p…
View article: Egyptian kishk as a fortificant: Impact on the quality of biscuit
Egyptian kishk as a fortificant: Impact on the quality of biscuit Open
Introduction. Biscuit is a mass-consumption product worldwide. As biscuit contains low amount of protein, it can be fortified with protein-containing raw materials. In the present work, we fortified biscuit with kishk, an Egyptian dairy pr…
View article: Chemical and Nutritional Evaluation of Novel White Soft Cheese Prepared by Nano-Fortified Interesterified Olein: Stearin Vegetable Butter
Chemical and Nutritional Evaluation of Novel White Soft Cheese Prepared by Nano-Fortified Interesterified Olein: Stearin Vegetable Butter Open
Background and Objective: Many of cheese consumers are concerned about milk fatʼs saturated fatty acid and cholesterol contents, which lead to limit their cheese consumption.Replacing milk fat by other fat replacers to produce special (non…
View article: Natural peppermint-flavored cheese [pdf]
Natural peppermint-flavored cheese [pdf] Open
Background.The essential oils of edible and medicinal plants, herbs and spices are natural biologically active agents.Peppermint has a special position in Egyptian culture and is used as fresh or dried leaves.One of the main aims of the fo…
View article: Natural peppermint-flavored cheese
Natural peppermint-flavored cheese Open
Hydro-distillation of Egyptian peppermint leaves revealed a lot of volatile compounds and antioxidant activity for the resulting essential oil; Moreover, the presence of PEO in cheese leading to enhanced TVFA and SN nitrogen contents compa…
View article: Efficiency of Water Resources in Small and Medium-sized Dairy Factories in Egypt
Efficiency of Water Resources in Small and Medium-sized Dairy Factories in Egypt Open
Background and Objective: The dairy industry consumes great amounts of water and generates large quantities of wastewater.The study problem is the lack of available water resources which reflected in decreased average per capita water.The …
View article: Impact of Technological Determinants on the Production and Marketing of Dairy Products in Small and Medium Productive Projects in Egypt
Impact of Technological Determinants on the Production and Marketing of Dairy Products in Small and Medium Productive Projects in Egypt Open
Background and Objective: In Egypt, small and medium projects (SMP) are pivotal in meeting the requirements of the local market of dairy products such as soft, hard cheeses and fermented milks.The aim of this research was the study of tech…
View article: Sweet Processed Cheese Spread Analogue as a Novel Healthy Dairy Product
Sweet Processed Cheese Spread Analogue as a Novel Healthy Dairy Product Open
Background and Objective: Producing healthy and functional dairy products are still having great demand.The aim of present study was to prepare a new or imitated processed cheese spreads convenient to consumers who suffer from high blood p…
View article: Comparison of Amino Acids and Fatty Acids Profiles of Egyptian Kishk: Dried Wheat Based Fermented Milk Mixture as Functional Food
Comparison of Amino Acids and Fatty Acids Profiles of Egyptian Kishk: Dried Wheat Based Fermented Milk Mixture as Functional Food Open
Background and Objective: Kishk is Egyptian traditional sun dried fermented wheat milk mixture produced in upper Egypt (Saʼeed) since 3000 year B.C., up till now.It is highly nutritious home made Egyptian ethnic food.The aim of the present…
View article: Studies on the Application of Nano-fortified Interesterified Olein: Stearin Vegetable Butter in Biscuits Preparation and Its Nutritional Evaluation
Studies on the Application of Nano-fortified Interesterified Olein: Stearin Vegetable Butter in Biscuits Preparation and Its Nutritional Evaluation Open
Objective: This study is concerned about using nanotechnology in the preparation and fortification of vegetable butter (margarine) in order to improve the absorption and bioavailability of added nutrients and hence to increase the nutritio…