Taha Mehany

Taha Mehany
Universidad de La Rioja (Spain) | UNIRIOJA · Chemistry

Master of Science
My research interest focuses on Analytical Chemistry, Food Science & Technology.

About

17
Publications
9,919
Reads
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293
Citations
Citations since 2016
16 Research Items
291 Citations
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2016201720182019202020212022020406080100
2016201720182019202020212022020406080100
2016201720182019202020212022020406080100
Introduction
Taha is a PhD Researcher in Department of Chemistry at University of La Rioja, Spain under IberusTalent Innovation Program & EU-H2020-Marie Curie fellowship. Taha is an Ass. Researcher at Food Tech. Dep., SRTA City, Egypt, and a MSc holder in Food Science and Technology, Alexandria University, Egypt. Taha's research interests in development of functional food, plant based food, food chemistry, food processing, cereals, vegetable oils, and chemometrics. https://orcid.org/0000-0001-7960-7558
Additional affiliations
April 2021 - present
Universidad de La Rioja (Spain)
Position
  • PhD Student
Description
  • Food Chemistry
October 2013 - present
Education
April 2021 - April 2024
Universidad de La Rioja (Spain)
Field of study
  • Food Science
February 2014 - August 2017
Alexandria University
Field of study
  • Faculty of Agriculture, Food Science and Technology
September 2008 - May 2012
Al-Azhar University
Field of study
  • Faculty of Agriculture

Publications

Publications (17)
Article
Full-text available
The aim of the present study is to investigate the chemical and physical characteristics of the olive oil in different ripening stages of Manzanilla and Kalamata varieties to determine the optimum harvesting time of the olive fruits. The oil content was gradually increased due to the accumulation of synthesized oil during maturation process. The oi...
Article
Full-text available
Aim: The current study was intended to evaluate the nutritional and functional properties of quinoa flour for the potent of its use in food manufacturing. Materials: Quinoa seeds were obtained from the Egyptian Company for Natural Oils, Cairo, Egypt. The collected seeds were cleaned of foreign materials and stored at room temperature (25 ± 2°C) for...
Article
Full-text available
The purpose of the present research was to develop novel flat bread supplemented with quinoa flour to raise its nutritional quality and functional properties. Furthermore, evaluation of the quality of developed bread was realized with blends at 5, 10, 15, 20, 25, and 30% of quinoa flour. Chemical composition of supplemented flat bread was determine...
Article
Full-text available
This study was focused on the optimum conditions for preparing the protein isolate of quinoa seeds and investigates the physicochemical and functional properties of the isolated protein to assess the potential use of quinoa protein isolate in food applications and manufacturing. The protein isolate of quinoa was obtained by protein solubility at al...
Article
Spray-dried milk powder has not only shelf stability but also other properties that improve solubility and facilitate the use, processing, packaging, and transportation of other food derivatives such as bread and pastries on a large scale. The present research was conducted to develop spray-dried yogurt powder (SDYP) and further its utilization in...
Article
Background In recent years, the market value of plant-based meat analog (PMA) foods has reached US $ 7.9 billion. The development of PMA products has become an important strategy for human beings to cope with the shortage of food and protein supply and the transformation of sustainable food. In the past, a large number of literatures have reported...
Article
Full-text available
Fruit waste contains several bioactive components such as polyphenols, polysaccharides, and numerous other phytochemicals including pigments. Furthermore, new financial opportunities are created by using fruit ‘leftovers’ as a basis for bioactivities that may serve as new foods or food ingredients, strengthening the circular economy's properties. F...
Article
Full-text available
Mycotoxin contamination of foods from mycotoxigenic fungi such as Aspergillus, Alternaria, Fusarium and Penicillium spp. is a significant threat to food safety and quality. Aflatoxins, ochratoxins, fumonisins, deoxynivalenol, zearalenone, trichothecenes and patulin have been demonstrated to show immune toxicity, carcinogenicity, nephrotoxicity, hep...
Article
The aim of this study is to bio-monitor the levels of 16 polycyclic aromatic hydrocarbons (PAHs) in cold smoked beef and sausages. The ability of probiotics to remove PAHs was also investigated as function of the cell viability (viable, non-viable and acid-treated cells), bacterial counts (10⁷, 10⁸, and 10⁹ CFU/mL), pH (3, 5, and 7), and incubation...
Conference Paper
The adulteration of extra virgin olive oils (EVOO) with virgin olive oils (VOO) previously subjected to a soft deodorization process (to eliminate organoleptic defects from these latter lower quality oils), in up to a 1:1 ratio, in order to be subsequently fraudulently distributed as genuine EVOO represent a serious problem of quality assurance for...
Article
Full-text available
The detection and inhibition of Clostridium botulinum by probiotics' cell-free supernatants, as a bio-preservation strategy, were investigated in some Egyptian fish-stuffs i.e., canned sardines, fesikh, moloha, renga, and anchovy. The conventional and multiplex polymerase chain reaction were used to detect C. botulinum, while the inhibitory and ant...
Article
Full-text available
Fresh date palm fruits (cv. Barhi) have received much attention due to their sweet taste and popularity in marketing. There is a critical need to prolong their storability, as well as maintain their quality during the postharvest and marketing periods. In this study, the effects of spraying date palm trees with melatonin (Mt) and/or methyl jasmonat...
Article
Full-text available
Increasing concern of consumers on sustainability issues leads to high demand for new alternative protein-based products to alter animal origin meat in the market. Meat alternatives, like cultured meat, are new in the market and consumers are skeptical to consume cultured meat, so an improvement in functionality and sensory quality pose to be impor...
Article
Currently, antiviral drugs and/or vaccines are not yet available to treat or prevent severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2). In this review, we narrated the available data, from credible publishers, regarding the possible role of polyphenols and natural extracts-containing polyphenols in the prevention of coronavirus disease 2...
Article
The present study was focused on the developing of nutritious and functional pan bread by utilizing a whole grain quinoa flour (QF). Furthermore, evaluation of the physicochemical, organoleptic and sensorial properties of the fortified bread. The levels of protein, significantly increased in developed bread. The developed increased the essential am...
Article
Full-text available
The aim of the present study is to investigate the chemical and physical characteristics of the olive oil in different ripening stages of Manzanilla and Kalamata varieties to determine the optimum harvesting time of the olive fruits. The oil content was gradually increaseddue to the accumulation of synthesized oil during maturation process. The oil...
Thesis
Full-text available
Quinoa seeds (Chenopodium quinoa Willd.) are a grain like, resistant to strict weather conditions and cultivated in South America thousands years ago. Quinoa has been selected as one of the crops to offer food security in the 21st century by (FAO) due to its wonderful nutritional profile. The interest in quinoa has increased due to its high nutriti...

Questions

Questions (2)
Question
I attached a full pdf file of all impacted Journals that released today ( 30 June 2021)
Question
Effect of the stabilizers types or amounts on physicochemical properteis during storage and sensory characteristics of cloudy beverage emulsions?
Does the pH value of the suspension affect the chosen stabilizer?

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Projects

Projects (2)
Project
Production a highly quality bakeries
Project
Quinoa (seeds) is a promising plant for its seeds chemical characteristics and specially its protein content since it contains the essential amino acids. Recently, many researches reported its capability to be used as a supporting gradient in different food products especially bakeries. Here, we are working on a project about Quinoa-related products including the manufacture of some new products and measuring their characteristics such as rheological properties, texture analysis ... and so no.