Study some factors affecting the ability of strains of lactic acid bacteria to bind aflatoxin M1 in milk

Four strains of lactic acid bacteria (LAB) from different genus، species and sources were tested for their abilities to bind of AFM1 for 14 hours. Lactobacillus rhamnosus LC705 showed higher ability to bind AFM1 (88.35%)، followed by Bifidobacterium bifidum BG1 (84.21%), Lactobacillus bulgaricus R21 by 80.41% and finally Streptococcus thermophilus by 71.52% after 14 hours of incubation.

The effect of processing of pomegranate juice on antioxidant activity and its relationship with total phenols

The antioxidant activity of pomegranate juices extracted by two methods was determined using three methods: β- carotene, Linoleic acid emulsion, and DiPhenel Picryl Hydrazyl (DPPH). The juice was extracted by separation arils from fruits and squeezed using Cyclone machine (T-1), while the second extraction method included squeezing the whole halve fruit with previous machine, (T-2). The potential compounds were determined using ethanol in a comparison with Butylated hydroxyl Anisole (BHA) as reference antioxidant. There were significant differences (P<0.05) in the antioxidant activity between the treatments in all measuring methods. The means of antioxidant activity amounted to 82.66% in T-1, 86.82% in T-2 and 86.98% in BHA. There was significant relationship between total phenols and antioxidant activity in all treatments.

Using milk retantate that resulting from Ultrafiltration technology in making Mozzarella cheese

This study aimed to manifactor mozzarella cheese using bovine milk retentate and concentrated with Ultrafiltration using (Frames & plates) system, and compared it with mozzarella cheese made from original milk in terms of chemical composition, cheese yield, sensory and rheological characteristics.

Optimization of Cellulase Enzyme Production Conditions from Bacillus cereus 21 Using Submerged Fermentation

The conditions for producing cellulase enzyme were optimized using corn husks as substrate in submerged fermentation. The effects of five parameters (incubation temperature, pH, substrate concentration, inoculum volume, fermentation time) on the strain growth and enzyme production were studied. For this purpose the statistical program Minitab and the statistical design Response Surface Methodology (RSM) were applied.

The effect of some manufacturing factors on ripening of White Cheese (AKawei) stored in brine solution

The aim of this study was to determine the effect of different manufacturing factors on ripening rates and important properities of Syrian White cheese(AKawei) . Cheese was made from pasteurized milk ( 72 °C for 15 Sec , using traditional way ) were stored in 12 , 16 % Brine for 60 days at room and fridge temperatures. Some physicochemical and biochemical analyses were carried out during storage time. . The effect of different brine concentrations, temperatures and ripening time on total solids, protein, ash, salt, fat, pH,total and solves nitrogen and ripening rates were found to be statically significant at (P<0.05).The result indicated that ripening rates for cheese stored in 12 , 16 % Brine at room temperature were 21.42 % and 17.77 % respectively . While the ripening rates for cheese stored in 12 , 16 % Brine at fridge temperature were 12 % and 9.34 % respectively at the end of ripening time .

Study the effect of adding corn starch on some sensory and chemical properties for quick preparation vermicelli (noodles) manufacturer of bean flour

Cornstarch has been added, with percentages of ( 5%, 10%, 15%,20% and 25%), to flour beans both types paste (peeled and non-peeled) prepared for the manufacture of a quick vermicelli preparation (noodles), in order to study the effect of the addition of some chemical and organoleptic characteristics of this product and to determine the ideal proportion of corn starch added. The study has shown that there is an inverse relationship between the reduction of protein content and the increase of the fat percentage and the increase of starch proportion up to (25%) in both kinds of bean noodles: peeled and unpeeled. Increasing the ratio of starch above 15% has affected negatively the resulted noodles colour and some organoleptic characteristics such as taste and smell with the emergence of a gradual improvement of the appearance of noodles that resulted from flour peeled beans. Finally , it was found that the best ratio of added starch is 15%.

Detection and Determination of Heavy Mineral Elements in Some Types of Canned Meat Sold in the Domestic Market

This study was conducted to determine some heavy minerals in different types of canned meat sold in the domestic market. Most of those cans were imported and processed in different countries and they have different brands. The chosen samples after ashing were prepared by using concentrated extra pure Nitric and Hydrochloric acids .The ratios of the minerals )pb , Cd , Ni , Zn , Cu , Mn , Fe ( were determined by Atomic Absorption Spectrophotometry , and the content was expressed as (p.p.m) wet weight. It was observed that the levels of Lead, Iron, and Cadimum, in all different samples were higher than the permitted limlts according to the Syrian Standards . The Cu level in both , tuna and sardine was within the permitted limits, but it was higher in the chicken Lunchoen. The level of Zinc was within the permitted limits according to the Syrian standards. The highest ratio of Lead was observed in the sardine imported from Morocco which was 8.765 p.p.m and in the Lunchoen processed in Syria which was 5.18 p.p.m ,and both ratios are much higher than the permitted limits according to the Syrian Standards.

Processing Of New Drink From Carob Seeds

The study showed that We can Processing of a new pleasant nourishing drink from carob seeds, by roasting the fresh seeds of Carob at 200C° for 2 min . The results of sensory tests and test taste according to international quality standards ISO85887: 2005 at samples drink prepared from seeds roasted at different temperatures and times showed that the sample prepared at 200C° for 2min is the best, also the results of chemical analysis for powder of roasting carob seeds at 200C° for 2 min that used in prepare the drink showed that it has a high nutritional value because of its high content of protein 19.8% and fiber 12.9%, low content of fat to 1.6% and sugar to 1.5%, and completely free of caffeine, therefore, it suitable as a healthy and nourishing drink for patients with heart and diabetes disease. The manufacture of this drink is economically

Effect of adding the sifting terebinth and grape seed meals to wheat flour on produced dough and bread qualities

Adding the sifting meals of the terebinth and grape seeds to wheat flour mixtures caused increasing in fibers content , and decreasing in ash content ,meanwhile the protein percentage remained steady , except the highest percentages (10 , 15 % ) . Also the (10,15%) percentages adding caused a slight reducing in gluten quality as showed by related tests : (fermentation time test , SDS test , moisture gluten test ) Also the adding of tested meals caused improvement in baking quality (loaf weight during baking and during cooling) , also improvement the sensory properties of produced bread significantly comparing with control sample. On the other hand , 10 and 15 percentages of grape seed meal adding caused reducing in sensory properties of produced bread. Finally , the determined results related with rheological properties tested by Mixolap apparatus showed improvement in thermal stability of starch enzymatic activity comparing with control sample , meanwhile the other tested properties didn't affected at the same level of addition .

Fatty Acids Determination of Rapeseed, Borage, and Soya bean oils produced in Syria

The research aims to Study the fatty acids composition of each of (Rapeseed- Borage-Soya bean) Oil Syrian Gas Chromatography-invasive manner, and compare the results with global studies of the same studied oils, and shed light on both the Syrian oils(Rapeseed- Borage) to be used as substitutes or mixtures of health benefit or as a drug. the study showed that the importance of the oil lies in the amount of the percentages of unsaturated fatty acids UFA and Polyunsaturated fatty acids PUFA and Monounsaturated fatty acids MUFA, with the highest values in the UFA installation Syrian oils to Rapeseed oil < Borage oil < Soya bean oil, search results compared Rapeseed oil and improved processor and the highest percentage of genetically MUFA also showed the back of Syrian oil Borage percentage of MUFA less, but The best percentage of PUFA clear appeared in the oil Borage.