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Search Results: 1 - 10 of 332801 matches for " Mohamed G. E. Gadallah "
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Rheological, Organoleptical and Quality Characteristics of Gluten-Free Rice Cakes Formulated with Sorghum and Germinated Chickpea Flours  [PDF]
Mohamed G. E. Gadallah
Food and Nutrition Sciences (FNS) , 2017, DOI: 10.4236/fns.2017.85037
Abstract: Gluten-free bakery products are produced for people suffering from celiac disease due to sensitivity to gluten. So, the aim of this work was to study the effect of partial substitution of rice flour at 20%, 30% and 40% with sorghum and germinated chickpea flours on rheological, physical, sensory properties and staling rate of prepared gluten-free cake. Obtained results showed that germinated chickpea flour had the highest contents of crude protein (23.62%), lipids (4.89%) and crude fibers (5.76%) as compared to other grain flours. Gradual increase in gelatinization temperature and decrease in maximum viscosity and setback were fond of cake batters with increasing the substituting levels of rice flour from 20% to 40% with sorghum or germinated chickpea flours in comparison to rice flour batter. No significant difference was observed in specific volume between rice cake and cake containing 20% of germinated chickpea and sorghum flours which given 2.71, 2.62 and 2.56 cm3/g, respectively. Data also revealed that gluten-free cake lightness (L*) and total intensity significantly increased with 40% of sorghum flour followed by 30 and 20% of sorghum flour. Substitution of 40% rice flour with germinated chickpea flour resulted in significant high in redness (a*), yellowness (b*) and chroma of gluten-free cake being 11.95, 33.72 and 35.77, respectively followed by substituted levels 30% and 20% which attributed to their natural yellow pigments compared with other investigated samples. Overall acceptability of gluten-free cakes was improved after adding 20, 30% of sorghum flour and 20% of germinated chickpea flour which being 90.7, 88.6 and 87.5, respectively compared to rice flour cake (88.4). Rice flour cake was more freshness than wheat flour cake and other treatments during storage duration. After 6 days, rice cake had significant high freshness (306.2%) followed by gluten-free cake samples with 20% of sorghum or germinated chickpea flours which given 294.5% and 289.4%, respectively. Generally, it could be concluded that the quality and nutritional properties of gluten-free
Value Addition on Nutritional and Sensory Properties of Biscuit Using Desert Truffle (Terfezia claveryi) Powder  [PDF]
Mohamed G. E. Gadallah, Ihab S. Ashoush
Food and Nutrition Sciences (FNS) , 2016, DOI: 10.4236/fns.2016.712109
Abstract: Desert truffle is popular nutritious food that shows high content of protein, fibers, phenolic compounds and health promoting bioactive compounds. The aim of present study is to produce fortified functional biscuits by incorporated Dessert Truffle Powder (DTP). The effect of replacing 0 (control), 5%, 10% and 15% of wheat flour with DTP on chemical composition, antioxidant activity, physical properties and sensory characteristics of biscuits was investigated. The results revealed that the crude protein, ash and crude fiber content of prepared biscuits improved with the incorporation of DTP. Phenolic contents of fortified biscuits were increased gradually with increasing the level of DTP addition. Furthermore, all the selected levels of DTP incorporated in prepared biscuits showed a good ability in radical scavenging activity which ranged from 21.52% to 42.11%, compared to 2.08% in case of control biscuit. Data also indicated that replacing 5% and 10% of wheat flour with DTP in biscuit preparation resulted in high significance of spread ratio 8.78 and 8.59, respectively when compared to control biscuit which given 7.53. The lightness (L) and total intensity of biscuits were decreased from 71.19 to 60.31 and from 76.09 to 66.87 with increasing the substitution level of DTP in biscuits from 5% to 15%, respectively. Biscuits incorporated with DTP at up to 10% had the acceptable mean scores by panelists for all sensory attributes. There was no significant difference in overall acceptability of biscuits incorporated with 5% and 10% of DTP which recorded 7.4 and 7.5 and control biscuit 8.2, respectively. Thus, the present study concluded that replacing up to 10% of wheat flour with DTP enhanced the nutritional quality and antioxidant activity with acceptable sensory characteristics of biscuits. So, our study recommends encouraging the bakery products producers to incorporated DTP at 10% in biscuits production.
Implementation of HACCP Plan for the Production of Egyptian Kishk (A Traditional Fermented Cereal-Milk Mixture)  [PDF]
Mohamed M. Abd El-Razik, Mohamed F. Y. Hassan, Mohamed G. E. Gadallah
Food and Nutrition Sciences (FNS) , 2016, DOI: 10.4236/fns.2016.713116
Abstract: The aim of this study is implementation of Hazard Analysis and Critical Control Points (HACCP) system during production of Egyptian Kishk on small scale production. Kishk is a traditional dry fermented product consisted from salted sour butter milk (Laban zeer) or yoghurt with cracked and bran free parboiled wheat grains (Burghol); the mixture of cereal and milk allows fermenting at ambient temperature for different periods, then the fermented mixture is formed in ball form and dried. Kishk is consumed in Egypt and in most Arab countries. Since Kishk is prepared by traditional and consumed widely, safety of this product is very important in terms of consumer health. Therefore, HACCP system as food safety tool was adopted during preparation of Kishk. Hazard analysis of raw materials and during different production steps was established. A simple HACCP plan was implemented; critical control points of production were determined; critical limits, corrective actions and monitoring procedures for each critical control points were established; verification procedures were also discussed.
Simultaneous Determination of Amlodipine and Valsartan
Nashwah Gadallah Mohamed
Analytical Chemistry Insights , 2012, DOI: 10.4137/ACI.S7282
Abstract: A spectrophotometric method was developed for simultaneous determination of amlodipine (Aml) and valsartan (Val) without previous separation. In this method amlodipine in methanolic solution was determined using zero order UV spectrophotometry by measuring its absorbency at 360.5 nm without any interference from valsartan. Valsartan spectrum in zero order is totally overlapped with that of amlodipine. First, second and third derivative could not resolve the overlapped peaks. The first derivative of the ratio spectra technique was applied for the measurement of valsartan. The ratio spectrum was obtained by dividing the absorption spectrum of the mixture by that of amlodipine, so that the concentration of valsartan could be determined from the first derivative of the ratio spectrum at 290 nm. Quantification limits of amlodipine and valsartan were 10–80 μg/ml and 20–180 μg/ml respectively. The method was successfully applied for the quantitative determination of both drugs in bulk powder and pharmaceutical formulation.
Optimization Formulation Based on Limited Data and RSM: An Approximation
Mohamed H. Gadallah
Lecture Notes in Engineering and Computer Science , 2009,
Abstract:
Computer Simulation-based Optimization: Hybrid Branch & Bound and Orthogonal Array based Enumeration Algorithm
Mohamed H. Gadallah
Lecture Notes in Engineering and Computer Science , 2009,
Abstract:
Simultaneous Determination of Amlodipine and Valsartan
Nashwah Gadallah Mohamed
Analytical Chemistry Insights , 2011,
Abstract:
DETERMINATION OF ANTIPARKINSONISM DRUG ENTACAPONE
GADALLAH MOHAMED,NASHWAH; SULTAN MOHAMED,MOHAMED;
Journal of the Chilean Chemical Society , 2010, DOI: 10.4067/S0717-97072010000100020
Abstract: spectrophotometric procedures are presented for the determination of the antiparkinsonism drug entacapone. the first method based on the formation of a coloured complex of entacapone with ferric chloride in ethanolic solutions. the coloured product is quantified spectrophotometrically at 665nm. the other spectrophotometric method determine entacapone in presence of levodopa and carbidopa (which formulated with entacapone in stalevo tablets) by measuring the uv absorbance of entacapone either in zero order at 391nm or in the first order by measuring the amplitude between 360nm and 402nm without any interference from levodopa and carbidopa. hplc method is described forthe separation and determination of entacapone, levodopa and carbidopa on luna cn 150 x 4.6 column with uv detection at 390nm for entacapone and at 280nm for both levodopa and carbidopa.
DETERMINATION OF ANTIPARKINSONISM DRUG ENTACAPONE
NASHWAH GADALLAH MOHAMED,MOHAMED SULTAN MOHAMED
Journal of the Chilean Chemical Society , 2010,
Abstract: Spectrophotometric procedures are presented for the determination of the antiparkinsonism drug entacapone. The first method based on the formation of a coloured complex of entacapone with ferric chloride in ethanolic solutions. The coloured product is quantified spectrophotometrically at 665nm. The other Spectrophotometric method determine entacapone in presence of levodopa and carbidopa (which formulated with entacapone in stalevo tablets) by measuring the UV absorbance of entacapone either in zero order at 391nm or in the first order by measuring the amplitude between 360nm and 402nm without any interference from levodopa and carbidopa. HPLC method is described forthe separation and determination of entacapone, levodopa and carbidopa on Luna CN 150 x 4.6 column with UV detection at 390nm for entacapone and at 280nm for both levodopa and carbidopa.
Dosimetric Comparison of Amorphous Silicon EPID and 2D Array Detector for Pre-Treatment Verification of Intensity Modulated Radiation Therapy  [PDF]
Ayman G. Ibrahim, Ismail E. Mohamed, Hamdy M. Zidan
International Journal of Medical Physics,Clinical Engineering and Radiation Oncology (IJMPCERO) , 2018, DOI: 10.4236/ijmpcero.2018.74037
Abstract: Purpose: To study the dosimetric characteristics of amorphous silicon Electronic Portal Imaging Device EPID and 2D array detector for dose verification of radiotherapy treatment plans, and the quality assurance QA testing of IMRT was investigated. Materials and methods: All measurements were done with Varian IX linear accelerator, aSi-1000 EPID and 2D array detector. The dose linearity, reproducibility, output factors, dose rate, SDD and response with slap phantom thickness have been measured and compared against those measured by ion chamber. Results: The characteristics of EPID and 2D array: the response of EPID agreed with 2D array and ion chamber 0.6cc. EPID and 2D array showed short-term output reproducibility with SD = 0.1%. The dose rates of 2D array SD = ±0.7%, EPID = ±0.4% compared with a 0.6 cc SD = ±0.5%. Output factor measurements for the central chamber of the EPID and 2D array showed no considerable deviation from ion chamber measurements. Measurement of beam profiles with the EPID and 2D array matched very well with the ion chamber measurements in the water phantom. The EPID is more sensitive to lower energy photons by increasing solid water phantom thickness. The mean and standard deviation passing rates (γ%≤1) for film, 2D array and EPID for 30 IMRT fields of five patients were 95.93 ±
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