Amna Abbas Osman

Aswan University | SVU · department of food science and technology

Instant Lentil-Purslane (Portulaca Oleracea) Leaves Soup and its effect on Potassium Bromate-Induced Hepatotoxicity in Experimental Rats

The microbial analysis of fish is critical for ensuring overall health. Uncooked fish can serve as a conduit for transmitting several types of microbes; the current investigation sought to assess the bacterial levels in various kinds of fish from Nasser Lake, Aswan, Egypt, considered the chief source of potable water in Egypt. Two hundred and fifty...

The aim of this investigation was incorporation of some legume flours into making of gluten-free pan bread (GFPB) and study their impact on the physical properties, staling rate and acceptability of such bread. Three types of legume flours namely: defatted soybean (DSB), sweet lupine (SL) and chickpea (CP) were used. The base formula (BF) consisted...

The aim of this investigation was incorporation of some legume flours into making of gluten-free pan bread (GFPB) and study their impact on the physical properties, staling rate and acceptability of such bread. Three types of legume flours namely: defatted soybean (DSB), sweet lupine (SL) and chickpea (CP) were used. The base formula (BF) consisted...

The microbial analysis of fish is critical for ensuring overall health. Uncooked fish can serve as a conduit for transmitting several types of microbes; the current investigation sought to assess the bacterial levels in various kinds of fish from Nasser Lake, Aswan, Egypt, considered the chief source of potable water in Egypt. Two hundred and fifty...

This study aimed to investigate the effect of cooling and chilling on the physicochemical and quality attributes of two fish species: Nile Lebeo (Labeo niloticus) and Sharp Tooth Catfish (Clarias gariepinus) that inhabit in Nasser Lake. Fish samples were prserved by cooling at 4°C and chilling by crushed ice in a ratio of 1:2 (fish: ice) for four d...

This study aimed to investigate the effect of cooling and chilling on the physicochemical and quality attributes of two fish species: Nile Lebeo (Labeo niloticus) and Sharp Tooth Catfish (Clarias gariepinus) that inhabit in Nasser Lake. Fish samples were prserved by cooling at 4°C and chilling by crushed ice in a ratio of 1:2 (fish: ice) for four d...

This study was carried out on five varieties of dry date fruits; Sakkoti, Bartamuda, Gondaila, Malkabii and Shamia, which are the most common and popular dry date fruits cultivated in Aswan Governorate. Sun drying process was applied as a cheap and easy preservation technique. The gross chemical composition (Moisture, crude protein, crude fiber, cr...

This study was carried out on five varieties of dry date fruits; Sakkoti, Bartamuda, Gondaila, Malkabii and Shamia, which are the most common and popular dry date fruits cultivated in Aswan Governorate. Sun drying process was applied as a cheap and easy preservation technique. The gross chemical composition (Moisture, crude protein, crude fiber, cr...

Chemical Composition and Sugars Profile of Aswan’s Dry Dates Species as Affected by Sun Drying, Storage and Harvesting Time

Fish plays a vital role in food security and providing a low-cost source of protein and nutrients. The utilization of fish to produce healthy fish fillet and different materials with good nutritional and economic uses is a promising and an attractive business for both tilapia and catfish in Egypt. This article presents an analysis of the developmen...

Fruits and vegetables play an important and vital role in human’s life by its essential and significant amounts of nutrients and bioactive compounds which distributed in whole fruit and particularly concentrated in peels, seeds and kernels, known as "by-products". In this study 13 samples of fruit and vegetable by-products were investigated "orange...

Corn milk is considered as a new innovation especially in the making of yoghurt based products. The present study was conducted to study antioxidants components such as (phenols compounds and DPPH scavenging activity), total volatile free fatty acids, microbiological and microstructure characteristics in yoghurt samples produced from two different...