Khaled Hassan Abu-Alruz

Khaled Hassan Abu-Alruz
Mu’tah University · Food Science

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10
Publications
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148
Citations

Publications

Publications (10)
Article
Full-text available
Probiotic soft white cheese was produced from cow's milk using Lactobacillus acidophilus and Bifidobacterium lactis and a combination of the two. The probiotic bacteria were either added to the cow's milk used in the production before renneting or to the curd before pressing. We concluded that it is better to add the probiotic bacteria to the milk...
Article
This study investigated the interaction effect of pre drying treatments and using hydrocolloids mixture as an edible coat, as a packaging material and for better frying results for fried potato. Pre drying treatments used were heating samples at 69°C for 3 and 25 min. Hydrocolloid system used was MA-1 type, Hydrocolloid GENU® texturizer contains; m...
Article
Full-text available
Problem statement: In previous study sesame milk was developed. The developed milk had slightly acceptable dispersion stability and taste and there were a need to improve it. Approach: Dispersion stability and taste were improved by investigating the interaction effects of sesame seed to water ratios (10 or 12 or 14 % sesame seeds) and different pa...
Article
Full-text available
The level of delta-7-stigmastenol (D-7-stigmastenol) contained in olive oil is a new criterion for oil quality, particularly its purity from adulteration with other seed oils. In this study, 79 olive samples were collected and analyzed from different areas of Palestine to study the factors affecting D-7-stigmastenol levels in the oil. These areas i...
Article
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Problem statement: This study was based on the hypothesis that by adding low concentrations of emulsifier salts, may specifically act on the cross linking bonds of the protein matrix, to the original brine (storage medium) it would be possible to induce meltability and stretchability in white brined cheese. Approach: A new apparatus for measuring t...
Article
Problem statement: Decorticated sesame seed can supply us with nutritious, functional and healthy meals with relatively low cost. These properties make sesame a valuable source of protein and other nutrients to be utilized in imitated dairy products, which could be used for infant and adults with lactose intolerance as well as for vegetarian or oth...
Article
Full-text available
Problem statement: Boiled white brined cheese (Nabulsi cheese) is the mostly consumed cheese in Jordan; this cheese should show meltability and high stretchability in order to fit in the production of high quality Kunafa and other popular local sweets and pastries. However, these characteristics are rarely available when usual processing and preser...
Article
Problem statement: The influence of edible methyl cellulose coating a nd blanching pre- treatment in reducing oil uptake and moisture loss during frying of starchy dough system was investigated. Approach: Potato dough cylinder of 60 mm length and 22 mm diameter was used as a model food system. Samples were coated with 0.5% methyl cellulose film-for...
Article
Full-text available
Effects of xylanases on bread quality were examined. Enzymes used were endo-xylanase (EC 3.2.1.8) from different sources of microorganisms . Baked loaves were assessed for Loaves volume, colour and staling rate. Xylanases produced from rumen microorganisms M6 had clearly positive effects on loaf volume of bread as well as anti-firming potential. M3...
Article
Full-text available
The study was designed to investigate the chemoprotective effect of Combined Supplementation of soy and garlic on 7,12-dimethylbenz[alpha]anthrance (DMBA) induced mammary cancer in female Albino rats. Animals (eighty rats) where equally divided into four groups, (twenty rats each). Group I: each rat received 1 mL of 0.1% saline daily for twenty day...

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