Attia Abdel fattah Yaseen

National Research Center, Egypt | NRC · Department of Food Science and Technology

People are becoming increasingly concerned about the environmental issues that arise due to the excessive usage of plastic and are starting to search for alternative biodegradable materials for food packaging. So, in the present work, biodegradable plastic films were prepared using pectin and polyvinyl alcohol (PVA) composites at the levels 1:2, 1:...

In this study, nano and fermented-nano powders of wheat and rice by-products were prepared by superfine grinding of raw and solid-state fermented materials. Effects of fermentation and superfine grinding on phytochemical content, phenolic acids profile as well as antioxidant and anticancer activity were investigated. The results revealed that, phen...

Introduction. Producing new maize cultivars in areas with limited water resources is the main task of plant breeders. However, there is little information regarding their technological characteristics and industrial potential. Besides, snacks have gained worldwide acceptability and become part of modern food culture, especially among young people a...

Background: Drought tolerance and grain quality are the main challenges in maize cultivation due to climatic changes and population growth. So, this study aims to evaluate the suitability of nixtamalized corn flour (NCF) obtained from new drought-tolerant white corn hybrids planted under drought conditions for gluten-free biscuits production. Chemi...

The use of fermentation and nano technology can promote the absorption efficiency and improve the functionality and the added value of cereal by-products. In this study, nano and fermented-nano powders of wheat and rice by-products were prepared by superfine grinding of raw and solid-state fermented materials. Effects of fermentation and superfine...

Background Drought tolerance and grain quality are the main challenges in maize cultivation due to climatic changes and population growth. So, this study aims to evaluate the suitability of nixtamalized corn flour (NCF) obtained from new drought-tolerant white corn hybrids planted under drought conditions for gluten-free biscuits production. Chemic...

Background Rapid development of nanotechnology is expected to transform many areas of food technology with increasing investment and market share. Also, phytochemical-rich foods have attracted consumer’s attention due to their ability to promote benefits for human health. So, in this study, the suitability of some food industry by-products [nano-wh...

Introduction. Producing new maize cultivars in areas with limited water resources is the main task of plant breeders. However, there is little information regarding their technological characteristics and industrial potential. Besides, snacks have gained worldwide acceptability and become part of modern food culture, especially among young people a...

The protective effect of nano-wheat germ (NWG) and nano-rice bran (NRB) was evaluated in Alzheimer's like disease (AD) model associated with dyslipidemia in rats. Both NWG and NRB were analyzed for phenolic compounds, fatty acids, tocopherols, and B-vitamins. Plasma lipid profile and butyrylcholinesterase (BChE), brain oxidative stress and inflamma...

Background and Objective: Wheat grass juice contains many vitamins, minerals, polyphenols, antioxidant and medicinal practices for treating various disorders, so it is one of the better juices to improve the nutritional quality of the other juices. This study was carried out to produce highly nutrients juice from wheat grass juice (WGJ) with cantal...

Nano and fermented-nano powders of five food by-products were prepared by superfine grinding of raw and fermented materials. Effects of fermentation and superfine grinding on the chemical, physical and functional properties of the fiber products were investigated. The results showed that superfine grinding could effectively pulverize the fiber part...

Phenylketonuria (PKU) is an inborn error of phenylalanine metabolism caused by the deficiency of phenylalanine hydroxylase, which converts phenylalanine to tyrosine. In the present study, five suggested formulas were prepared for production of low phenylalanine biscuits suitable for PKU patients. These formulas were based on partial replacement of...

A study has been carried out to investigate the dielectric and mechanical properties of composites based on reinforcing carrot foliage (CF) and corn gluten meal (CGM) as by-products of food processing units into ethylene propylene diene rubber matrix. Transmission electron microscope micrographs indicate that both types of fillers are in the nanosc...

Functional foods, nutraceuticals, designer foods and pharma foods are all synonyms for foods that can prevent or treat diseases. Phenylketonuria (PKU) is an inborn error of phenylalanine metabolism caused by the deficiency of phenylalanine hydroxylase, which converts phenylalanine to tyrosine. In the present study, four formulas were prepared for p...

Mycological survey was carried out on freshly harvested wheat grains from the main production regions i.e. Qalubya, Dekahlya, Gharbya and Menufya Governorates, Egypt yielded 460 fungal isolates. Results of two tested standard methods i.e. blotter test and agar plate presented that, agar plate (PDA medium) gave higher values and colony percent of fu...

Four formulas were prepared for production of low phenylalanine Egyptian shamy bread suitable for phenylketonuria (PKU) patients. The formulas were based on partial replacement of first break wheat flour (low protein flour) with different levels of corn starch. Pectin and carboxymethylcellulose (CMC) were used as a texture modifier and to improve s...

Four formulas were prepared for production of low phenylalanine pasta suitable for phenylketonuria (PKU) patients. The formulas were based on partial replacement of wheat flour with different levels of corn starch. Pectin and carboxymethylcellulose (CMC) were added as a texture modifier. Chemical composition, amino acids, dough characteristics, col...

Three formulas were prepared for production of high dietary fiber rusk on production scale. The preparation was based on partial replacement of wheat flour with different levels of wheat bran, barley and maize flours. Chemical composition, dough characteristics, baking performance and sensory evaluation of rusk were investigated. A remarkable impro...

Macaroni was prepared from semolina fortified with 3, 6 and 9% CMC-protein (CMC--carboxymethyl cellulose) or HEC-protein (HEC--hydroxyethyl cellulose) complexes from whey and corn steep liquor to increase the protein quality and quantity. Fortification increased the protein content up to 14.2% in DM (vs. 12.1% in control) for macaroni. Water absorp...

Semolina flour was processed on macaroni in a laboratory scale and dried by means of low and high-temperature drying. Egyptian commercial macaroni samples were cooked to confirm the laboratory results. Results showed that macaroni samples had a very low level of Na. The amounts of P, Fe, Mn, Cu, Zn, K, and Mg were different. No loss of mineral cont...