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Selected five spices were treated with simple natural methods as washing with pure tap water then drying at room temperature, thermal treatment at 70 -C/IS minutes hesides irradiation with 5.0 and 1 0 kCiy. The cvalualion of the used treatments efficiency depends on microbiological and chemical studies. The results show that untreated samples were highly contaminated with pathogenic and toxigenic microbes. Gamma irradiation was effective i n decontamination especially 10 kGy but caused losses in major components of Ilavour as anethol. mechavicul, anisc-aldehyde in anise, (3-pinen and ci-Q VCtl Verlagsgesellschaft rnhH, D-69451 Weiiiheiin I096 00~7/769X/96/0103-0032$1O.

The discoloration of strawberry products due to the rapid degradation of pigments is considered as one of the most quality defects that affect their acceptance. Therefore, in the present study, the objective was to investigate the possibility to improve the color stability of strawberry jam by using purple carrot puree. The obtained results declared that purple carrot puree characterized by high content of anthocyanins and total phenols compared to strawberry puree. Furthermore, the contents of individual anthocyanins were analyzed by HPLC. The highly stable acylated anthocyanins pigments represented 66.64% of total anthocyanins in purple carrot compared to 20.6 % from strawberry. Cyandin-3-xylosyl-glucosyl-galactoside acylated with Ferulic acid was the predominant anthocyanin in purple carrot while Pelargonidin 3-glcosside was the major component in strawberry. Purple carrot puree was adding by 15, 20 and 30% to strawberry puree during jam processing. The jams were monitored over a period of 6 month of storage under normal conditions of light exposure and room temperature. The results revealed that pH value, viscosity, total anthocynin and total phenol contents were increased gradually by increasing the amount of purple carrot and markedly decreased the degradation of anthocyanin during storage period by 53.2, 52.9, 18.0 and 7.3%in control,15, 20 and 30% samples respectively. Furthermore, the color of jams were controlled during the storage period. L * , a * , b * , hue o and chroma values showed that the color of strawberry jams containing purple carrot was improved and showed stability. The results of sensory evaluation revealed that the jam of 20% purple carrot treatment obtained the highest overall acceptability score at the end of storage period. Finally, from all results obtained, it can be concluded that the addition of purple carrot up to 20% during strawberry jam processing maintained the color of jam without any effect on their acceptance.

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The objective of this study is preparation of new nutritious products from quail meat compared to other products prepared from chicken meat as control and commercial products which bought from supermarket. The proximate composition, chemical, physical and sensorial properties were evaluated. The different products were prepared as sausage form quail meat (SQ), chicken meat (SC) and commercial (SCo), and, kofta from quail meat (KQ), chicken meat (KC) and commercial (KCo), and, nuggets from quail meat (NQ), chicken meat (NC) and commercial (NCo). The result observed that the chemical composition of products that prepared from quail meat recorded the highest content of protein and ash, on contrary, the lowest content of fat compared with products that prepare from chicken meat as control or commercial. All products that prepared from quail meat recorded high content of K, Ca, Mg, P, Fe, Zn, Se and vitamin A, Kofta was the highest one followed by nuggets then sausage products. While sausage products that prepared from both quail and chicken meat as control recorded the highest content of vitamin E, followed nuggets and kofta, respectively compared with commercial products. The results indicated decreasing cooking loss after preparing of quail meat products followed by both chicken meat products as control and commercial product, increasing water capacity (WHC) of KQ and plasticity of SQ and NQ. All products were accepted from panelists while slightly significant difference among these products (P > 0.05). SC was the highest score in colour, taste, odour, texture and overall acceptability compared with SQ and SCo. Generally products were prepared from quail meat which showed high acceptance in sensory evaluation by panelists.

Two varieties namely Early superior and Flame seedless grapes were analyzed qualitatively and quantitatively to evaluate the antioxidant compounds such as phenolic compounds and activities of antioxidants for the two varieties. Also prepared juices, jam and raisins were also undertaken. Results showed that there is a little significant difference for chemical constituents between the two investigated varieties except for total soluble solids which was higher in Flame seedless grape than Early superior grape. Flame seedless juices had the highest content of total phenolics and flavonoids which was 67.25 and 30.40 mg/100 ml while, flame seedless raisins had the highest content of total phenolics and flavonoids which were 100.42 and 57.07 mg/100 g. On the other hand the highest content of total phenolics and flavonoids showed in Flame seedless variety jam which was 120.94 and 80.43 mg/100 g in Flame seedless jam, and it was 83.23 and 43.10 mg/ 100 g for jams Early superior. The highest content of total phenolics caused to rise the activity of total antioxidant was showed in Flame seedless raisins (83.37%). Results also indicated that the Flame seedless variety had the highest content of both catechin and p.coumaric which was 15.66 and 27.74 lg/100 g but the lowest content was for caffeic and syringic 0.30 and 0.43 lg/100 g, respectively. On the other side, the lower content of phenolic compounds was noticed in Early superior grapes compared to Flame seedless variety. Sensory evaluation revealed that no significant differences in color for jams and raisins prepared form the two tested varieties. The taste of early superior juice recorded the highest score than Flame seedless juice. ª 2014 Production and hosting by Elsevier B.V. on behalf of Faculty of Agriculture, Ain Shams University.

It is important to know the antioxidant content and their efficacy in foods, for preservation or protection against oxidative damage, to avoid deleterious changes and loss of commercial and nutritional value. Antioxidants are the compounds , which combat the free radical by intervening it any one of the free radical mediated oxidative process. The role of ethanolic extracted kernel of Balanites aegyptiaca (B. aegyptiaca) on development hepatocarcinoma and CCL4 effect as an antioxidant and antimicrobial were identified in this study. The present study aimed to identify the potential hepatoprotective activity against hepatic injury produced by carbon tetrachloride CCL 4 in rats and to acquire information about the health aspects of Balanites aegyptiaca.The DPPH radical scavenging activity assay (ROS)activity of Balanites aegyptiaca (50 ; 100 ; 200 mg/mL) was determined against standard BHT. TheScavenging effect of kernel ethanolic extract of Balanites aegyptiaca (EB i) on the DPPH radical decreased in order of EB 200 >EB 100 >EB 50 at all concentrations (200 , 100 and 50 mg/mL) respectively, this actually occurred linearity with increasing concentrations and due to increase flavonoids that has apotent antioxidant activity and its strongscavengers of free radicals.The antimicrobial activity of the kernel of Balanites aegyptiaca (EB i) and different extracts doses well diffusion method are determined by using inhibition zone against Psedomonas aeruginosa, Staphylococcus aureus and Streptococcus faecalis. The inhibition zone for Psedomonas aeruginosawas 9 mm at dose EB 50. Dose EB200 was more susceptible to inhibit bacterial activity of Pseudomonas aeruginosa, Staphylococcus aureus and Streptococcus faecalis were found to EB more sensitive than other doses of EB100 and EB50. The minimal concentration of ethenolic extract of minimum inhibitory concentration (MIC 90) as more susceptible to inhibit 90% of Staphylococcus areas with lower concentrate 132 µl/ml while , Streptococcus faecalis was need for higher concentrate from extract at 190 µl/ml. The biological study was carried on albino rats Liver injury induced by an oral administration of 20% Carbon tetrachloride (CCL 4) which was suspended in corn oil and then injected orally (1 ml/kg body weight), twice a week, for 4 weeks. Then rats were grouping into 4 groups and dosing by 200 mg of Balanites aegyptiaca and compared with 50 mg per rat on Silymarin. Antioxidant and biochemical determination were recorded. B. aegyptiaca extracts inhibited oxidative of CCL4 effect was significant decrease in treated animals for all different four groups where a significant reduction (P<0.05) in the serum at liver function (ALT and AST) levels were occurring among 200 mg fed group (3) of and also among group 4 which dosages on Silymarin treated when comparison with hepatocarcinoma group 2 of CCL 4 .Also there was definitly improving liver function and ALP (alkaline phosphatase), indicated that EB 200 had a significant role to recovery of some hepatocarcinoma symptoms, which occurred ...

Sweet cheese whey and permeate as milk by-products were used to prepare weaning food. Grinding chickpea was added as a fortified material. Effect of use ABT culture with obtained formulas also was studied. Examined formulas were tested for their chemical composition, mineral contents, amino acids and some vitamins contents, and microbiological properties. Total calories and protein content of prepared formulas were calculated as percentage of daily requirement (G.D.T.) for infant 9 months old.