Hend Elbarbary

Hend Elbarbary
Benha University · Department of Food Control

Professor
Application of natural preservatives in dairy industry

About

39
Publications
7,329
Reads
How we measure 'reads'
A 'read' is counted each time someone views a publication summary (such as the title, abstract, and list of authors), clicks on a figure, or views or downloads the full-text. Learn more
184
Citations

Publications

Publications (39)
Article
Full-text available
Purpose: The current study’s aim is to investigate the effect of hydrolyzed whey protein concentrate (WPC) derived from camel’s milk on growth of some fungi inoculated in soft cheese during refrigerated storage. Methodology: The pepsin-trypsin (P-T) camel´s WPC hydrolysate (20 mg/g) was incorborated in to soft cheese and their effects on the surviv...
Article
Purpose: The current study’s aim is to investigate the effect of hydrolyzed whey protein concentrate (WPC) derived from camel’s milk on growth of some fungi inoculated in soft cheese during refrigerated storage. Methodology: The pepsin-trypsin (P-T) camel´s WPC hydrolysate (20 mg/g) was incorborated in to soft cheese and their effects on the surviv...
Article
Full-text available
Keywords Subclinical mastitis causes severe repercussions and economic loss for the dairy industry due to decreased milk quality and quantity. The goal of the research was to isolate and identify the mold and yeast from subclinical mastitis buffalo milk samples after its chemical examination, milk samples were collected from Menoufia and Qalyubia g...
Article
Full-text available
Objective: The objective of this study was to investigate the impact of whey protein concentrate (WPC) derived from camel’s milk on cheese yield, some chemical, microbial, and organoleptic properties of low salt soft cheese during refrigerated storage. Materials and Methods: Cheeses made from buffalo’s milk without and with adding 4,000 and 8,000...
Article
Full-text available
Milk is the primary source of human nutrition because of the fact that it contains appreciable amounts of macro and micro nutrients especially for infants and elders. Therefore, the presence of Aflatoxin M1 (AFM1) in milk is of extreme concern for researchers all around the globe. So an intensifying interest has obviously noticed during the last ye...
Article
Full-text available
BACKGROUND The current study was aimed to prepare antimicrobial agents for food preservation from crude cheese whey. Crude cheese whey was digested with porcine pepsin, calf and fungal rennets at various pHs. The digests were assessed for antibacterial activities against Escherichia coli and Bacillus subtilis. RESULTS The calf rennet digest at pH...
Article
Full-text available
The present study was designed to evaluate traditional starter cultures for the preparation of yoghurt. The yoghurt prepared from these starter cultures was compared for various sensory, chemical and microbial characteristics with yoghurt prepared from probiotics. A total of 40 random samples of traditional and probiotic yoghurt (20 of each) were c...
Article
Full-text available
Aim: The present study was aimed to estimate deltamethrin residues in cow's and goat's environment over a certain period of time post-application, to identify the role of both feed and water as a source of pesticides, and to conduct some trials to reduce their levels in milk. Materials and Methods: A total of 80 water and feed samples (40 of each)...
Article
Full-text available
A B S T R A C T The main objective of this study were to identify the chemical composition of cow's milk produced in Menofiya governorate and determine the effect of seasonal variation on the main components of raw cow's milk along a year in Egypt with special database for Menofiya raw cow's milk composition. A total of 100 random cow milk samples...
Article
The aim of this study was to determine the content of lead, cadmium, aluminum, copper and mercury during Feta cheese manufacturing by using atomic absorption spectrometer. Results revealed that lead and mercury concentrations were higher after curdling and in fresh cheese after salting than other elements. Cadmium was detected at low concentrations...
Chapter
Type of milk casein. Methods for its purification. The peptides-derived from it and their application in food industry and therapy
Article
Full-text available
The new advances in protein bioengineering help to explore numerous potentials for releasing biologically functional peptides due to degradation of proteins by specific enzymes. Recently, many researches are aiming to unlock the hidden biological functions of milk proteins/peptides beyond adequate nutritional effects. From the recent research repor...
Article
Full-text available
Autofocusing, as a simple and safe technique, was used to fractionate casein hydrolysate based on the amphoteric nature of its peptides. The antibacterial activity of casein hydrolysate and its autofocusing fractions (A1-10) was examined against Escherichia coli and Bacillus subtilis. The basic fraction A9 exhibited the highest activity with minimu...
Article
Full-text available
Bacteriocins are natural metabolites produced by many strains of Lactic acid bacteria that used in food bioprocessing. They have potential healthy role in suppressing the growth of some spoilage and pathogenic bacteria. Bacteriocin from Lactobacillus acidophilus strain was extracted and inoculated into freshly pasteurized milk at concentrations of...
Article
Full-text available
Bovine lactoferrin was hydrolysed with a range of proteolytic enzymes including calf rennet, fungal rennin, and porcine pepsin. Lactoferrin hydrolysates were assessed for their antibacterial activities against Escherichia coli and Bacillus subtilis. At pH 3, calf rennet lactoferrin hydrolysate before (LFH) showed the highest antimicrobial activity,...

Network

Cited By