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Articles 1 - 3 of 3
Full-Text Articles in Food Processing
Comparative Metabolites Profiling Of Sesamum Indicum Seeds In Context Of Their Origin, Processing And Biological Activity Using Bioinformatics Tools, Bishoy Fayez Abib
Comparative Metabolites Profiling Of Sesamum Indicum Seeds In Context Of Their Origin, Processing And Biological Activity Using Bioinformatics Tools, Bishoy Fayez Abib
Theses and Dissertations
Sesame (Sesamum indicum), is a significant oilseed crop with great economical and nutritional value, encompassing a plethora of primary and secondary metabolites that exhibit pharmacological and therapeutic merits. The present study, using untargeted comparative metabolomics, aims to authenticate and classify sesame seed accessions from different countries of origin i.e., Egypt, Sudan and Nigeria, based on their metabolite variations and in relation to their biological activity and nutritional value such as mineral content. Also, to further assess the impact of processing on sesame’s nutritional value and biological activity using the industrial production of sesame paste as a case study. To achieve …
The Poultry Industry And Its Environmental Impacts, Mohamed Taha El-Barbary M.A. Omar
The Poultry Industry And Its Environmental Impacts, Mohamed Taha El-Barbary M.A. Omar
Archived Theses and Dissertations
No abstract provided.
Traceability Implementation In Organic Farming: Case Study, Chamomile Tea Production, Shaima Abdelfattah Ibrahim
Traceability Implementation In Organic Farming: Case Study, Chamomile Tea Production, Shaima Abdelfattah Ibrahim
Theses and Dissertations
Implementing a traceability plan in an herbal production plant is a complex task. In this study an attempt to integrate food safety, quality and traceability through the different stages of the organic German Chamomile (Matricaria recutita) production chain was made. First, all the current relevant international laws, regulations and standards regarding traceability, safety and quality, with emphasis on how and why they are necessary for any food production chain, were set forward. Second, physico-chemical and microbiological analyses were run throughout the different processing stages of production, for four different Chamomile batches produced over the same season using the same farming …