The present study investigated the use of waste non-edible oil cakes (Jatropha, Karanja, Neem, and Mahua) as a substrate for the growth of Paecilomyces variotii and dipicolinic acid (DPA) production. Previous researches proved the efficacy of DPA in suppressing certain pathogens that are deleterious to the plants in the rhizosphere. DPA production was statistical optimized by amending non-edibl...

BACKGROUND Arsenic is an ubiquitous element linked to carcinogenicity, neurotoxicity, as well as adverse respiratory, gastrointestinal, hepatic, and dermal health effects. OBJECTIVE Identify dietary sources of speciated arsenic: monomethylarsonic acid (MMA), and dimethylarsinic acid (DMA). METHODS Age-stratified, sample-weighted regression of NHANES (National Health and Nutrition Examinatio...

Background and objectives: Food poisoning has been always a major concern in health system of every community and cream-filled products are one of the most widespread food poisoning causes in humans. In present study, we examined the preservative effect of the cinnamon oil in cream-filled cakes. Methods: Antimicrobial activity of Cinnamomum verum J. Presl (Cinnamon) bark essential oil was exami...

Background and objectives: Food poisoning has been always a major concern in health system of every community and cream-filled products are one of the most widespread food poisoning causes in humans. In present study, we examined the preservative effect of the cinnamon oil in cream-filled cakes. Methods: Antimicrobial activity of Cinnamomum verum J. Presl (Cinnamon) bark essential oil w...

wheat germ is a by-product of milling industry rich in fiber, tocopherol, unsaturated fatty acids, polyphenol, minerals and protein. in this study, effect of adding raw and stabilized wheat germ on the characteristics of cake batter such as specific gravity, viscosity and cake properties such as volume, apparent density, solid density, porosity, water activity, moisture and firmness was studied...

Abstract Baked products such as bread, biscuits, and cakes are among the most popular food categories because of their convenience. Sponge cake has a porous structure like sponge is lightweight soft. The single-stage mixing method been developed widely applied in large-scale production cakes. formulations generally use an additional emulsifying agent to form better aeration. effect adding emuls...

Nabaq (Zizyphus spina- christi) has various functional and technology properties, which can be used as a natural source of therapeutic compounds. The physicochemical bioactive compounds, antioxidant activities, the pulp seeds fruit from Egypt its application in some products were investigated. results revealed that dehydrate contain high contents crude protein (9.64%), ether extract (13.95%), w...