- Egypt
Ramadan Habiba
Suez Canal University, Food Science and Technology, Faculty Member
- A Professor of Food Science, Food Technology Department, Faculty of Agriculture, Egypt. Also, a coordinator of the BS... moreA Professor of Food Science, Food Technology Department, Faculty of Agriculture, Egypt. Also, a coordinator of the BSc Food Safety program. A PhD graduate of Food Science and Human Nutrition, Michigan State University, MI, USA.edit
The present work deals with the study of efficacy of some treatments, namely soaking (in water and bicarbonate solution), ordinary and pressure cooking, germination and fermentation in reducing or removal of antinutritional factors... more
The present work deals with the study of efficacy of some treatments, namely soaking (in water and bicarbonate solution), ordinary and pressure cooking, germination and fermentation in reducing or removal of antinutritional factors usually present in cowpeas (protease inhibitors, tannins, phytic acid and flatus-producing oligosaccharides (raffinose and stachyose). The results showed that long-time soaking (16 h) in bicarbonate solution caused remarkable reduction in the antinutritional factors. Pressure cooking was more effective than ordinary. Cooking pregerminated cowpeas was most effective. Fermentation completely removed trypsin inhibitor, oligosaccharides and reduced remarkably phytic acid. However, tannins noticeably increased.
Research Interests:
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Research Interests:
Department of Plant Protection and Department of Food Science and Technology, Faculty of Agriculture, Suez Canal University, Ismailia, Egypt 41522, and Department of Agricultural Biochemistry, Faculty of Agriculture, Ain Shams University,... more
Department of Plant Protection and Department of Food Science and Technology, Faculty of Agriculture, Suez Canal University, Ismailia, Egypt 41522, and Department of Agricultural Biochemistry, Faculty of Agriculture, Ain Shams University, Cairo, Egypt
Research Interests:
... Abstract. The effects of microwave cooking, compared with other conventional processes (ordinary and pressure cooking), on phytic acid, tannins, trypsin inhibitor and lectin haemagglutinating activities in vegetable peas were... more
... Abstract. The effects of microwave cooking, compared with other conventional processes (ordinary and pressure cooking), on phytic acid, tannins, trypsin inhibitor and lectin haemagglutinating activities in vegetable peas were investigated. ... 2.2.3. Microwave cooking. ...
Research Interests:
... AGRIS 2011 - FAO of the United Nations. Related AGRIS Results: -, Investigation the effects of harvesting time and preservation method in extending the shelf life of quince in cold storage. by Nik Khah, Shohreh; Ganji Moqaddam,... more
... AGRIS 2011 - FAO of the United Nations. Related AGRIS Results: -, Investigation the effects of harvesting time and preservation method in extending the shelf life of quince in cold storage. by Nik Khah, Shohreh; Ganji Moqaddam, Ebrahim; Shah Beyk, Ali (2005) in Farsi. ...
Research Interests:
... SK El-Samahy, EA Abd El-Hady, RA Habiba, and TE Moussa* Department of Food Technology, Faculty of Agriculture, Suez Canal University 41522 ... materials can be defined as those that exhibit decreasing shear stress and apparent... more
... SK El-Samahy, EA Abd El-Hady, RA Habiba, and TE Moussa* Department of Food Technology, Faculty of Agriculture, Suez Canal University 41522 ... materials can be defined as those that exhibit decreasing shear stress and apparent viscosity over time at a fixed rate of shear ...
Research Interests:
Research Interests:
Research Interests:
... AGRIS 2011 - FAO of the United Nations. Related AGRIS Results: -, Investigation the effects of harvesting time and preservation method in extending the shelf life of quince in cold storage. by Nik Khah, Shohreh; Ganji Moqaddam,... more
... AGRIS 2011 - FAO of the United Nations. Related AGRIS Results: -, Investigation the effects of harvesting time and preservation method in extending the shelf life of quince in cold storage. by Nik Khah, Shohreh; Ganji Moqaddam, Ebrahim; Shah Beyk, Ali (2005) in Farsi. ...
Samples of carrot jam were prepared by replacing 0, 25, 50 and 75% of sugars with date paste from Sukary "second grade" and Wannanah varieties. The jam samples were evaluated for physical, chemical and sensory characteristics.... more
Samples of carrot jam were prepared by replacing 0, 25, 50 and 75% of sugars with date paste from Sukary "second grade" and Wannanah varieties. The jam samples were evaluated for physical, chemical and sensory characteristics. The obtained results indicated that replacing sugars with date paste increased jam ash, protein, crude fibers and minerals (Ca, Mg, K, Mn, Fe and Zn), while it decreased sodium contents. The sensory properties were also improved as the proportion of date paste were increased up to 50% of sugars, while beyond that (50%) a noticeable decrease in the overall acceptability of jam was noticed, especially with Wannanah variety. Therefore, from the results, one may recommend the use of date paste of some date varieties, such as Sukary as a sugar substitute in jam production to increase its nutritional value and sensory characteristics. This would also increase the utilization of dates.
Research Interests:
Orange-yellow cactus-pear fruits from Egypt, called shameia variety, were collected at the same ripening stage from different regions to evaluate selected chemical properties and to study the rheological behavior of their pulps. The... more
Orange-yellow cactus-pear fruits from Egypt, called shameia variety, were collected at the same ripening stage from different regions to evaluate selected chemical properties and to study the rheological behavior of their pulps. The results obtained showed that there were differences between the pulp characteristics, which may be due to environmental effects. The fruits showed pulp ratios between 41.53% to 49.63%. All pulps had low acidity and high pH values ranging between 0.049% to 0.057% and 6.00 to 6.20, respectively. The rheological data obtained indicated that the flow behavior of all pulps was non- Newtonian besides exerting pseudoplastic behavior. Thixotropy values were 4.13 to 19.30 Pa s-1; yield stress reached 2.26 N m-2 at 20ºC.
Research Interests:
The present work deals with the study of efficacy of some treatments, namely soaking (in water and bicarbonate solution), ordinary and pressure cooking, germination and fermentation in reducing or removal of antinutritional factors... more
The present work deals with the study of efficacy of some treatments, namely soaking (in water and bicarbonate solution), ordinary and pressure cooking, germination and fermentation in reducing or removal of antinutritional factors usually present in cowpeas (protease inhibitors, tannins, phytic acid and flatus-producing oligosaccharides (raffinose and stachyose). The results showed that long-time soaking (16 h) in bicarbonate solution caused remarkable reduction in the antinutritional factors. Pressure cooking was more effective than ordinary. Cooking pregerminated cowpeas was most effective. Fermentation completely removed trypsin inhibitor, oligosaccharides and reduced remarkably phytic acid. However, tannins noticeably increased.
Research Interests:
Research Interests:
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Research Interests:
Department of Plant Protection and Department of Food Science and Technology, Faculty of Agriculture, Suez Canal University, Ismailia, Egypt 41522, and Department of Agricultural Biochemistry, Faculty of Agriculture, Ain Shams University,... more
Department of Plant Protection and Department of Food Science and Technology, Faculty of Agriculture, Suez Canal University, Ismailia, Egypt 41522, and Department of Agricultural Biochemistry, Faculty of Agriculture, Ain Shams University, Cairo, Egypt
Research Interests:
... Abstract. The effects of microwave cooking, compared with other conventional processes (ordinary and pressure cooking), on phytic acid, tannins, trypsin inhibitor and lectin haemagglutinating activities in vegetable peas were... more
... Abstract. The effects of microwave cooking, compared with other conventional processes (ordinary and pressure cooking), on phytic acid, tannins, trypsin inhibitor and lectin haemagglutinating activities in vegetable peas were investigated. ... 2.2.3. Microwave cooking. ...
Research Interests:
Research Interests:
Research Interests:
RefDoc Bienvenue - Welcome. Refdoc est un service / is powered by. ...
Research Interests:
Department of Plant Protection and Department of Food Science and Technology, Faculty of Agriculture, Suez Canal University, Ismailia, Egypt 41522, and Department of Agricultural Biochemistry, Faculty of Agriculture, Ain Shams University,... more
Department of Plant Protection and Department of Food Science and Technology, Faculty of Agriculture, Suez Canal University, Ismailia, Egypt 41522, and Department of Agricultural Biochemistry, Faculty of Agriculture, Ain Shams University, Cairo, Egypt