E. H. E. Ayad

TL;DR: In this article, a study was carried out on mango seed kernels to clarify their proximate composition, amino acids, phenolic compounds and the characteristics of the extracted oil including unsaponifiable matter constituents, lipid classes and fatty acid composition.

TL;DR: A wide variety of LAB from traditional Egyptian dairy products that showed potentially important properties are not only valuable for practical application but they may also provide an expanded gene pool for designing genetic modified strains with improved traits.

TL;DR: In this paper, the antioxidant and antimicrobial activities of mango seed kernel extract and oil were investigated, and the results indicated that combination of both mango seed kernels and oil had optimum antioxidant potency higher than each one alone.

TL;DR: Results revealed that selected DSS can be used for improving Domiati cheese.

TL;DR: In this article, 13 samples of commercial Ras cheese made from raw milk at different ripening-times were collected to evaluate the sensory properties and to identify the typical flavour compounds, including 13 alcohols, 11 aldehydes, 17 ketones, 25 esters and four other compounds, which are responsible for the cheese flavour.

TL;DR: This paper aims to review recent in-food applications of EOs and plant-origin natural antimicrobials and recent techniques for screening such compounds.

TL;DR: The antibacterial activity of natural components from different sources including plants, animals, bacteria, algae and mushrooms, and their potential use in food systems are reviewed.

TL;DR: In this article, the authors present feasibility and constraints of applying industrial symbiosis in recovering waste from food processing, focusing on recycling (excluding energy recovery) of the solid and liquid waste from the food processing industry.

TL;DR: In this paper, the authors analysed the phytochemicals and antioxidant properties of M. pajang and A. odoratissimus, and found that the phychochemicals were significantly correlated with the total phenolic and flavonoid content (but not the anthocyanins content).