ابحاث أعضاء هيئة التدريس
|اجمالي الابحاث: 15 - هذه الصفحة من 1 الي 10|
|Hanan MKE Youssef, Rasha MA Mousa|
|" Nutritional assessment of wheat biscuits and fortified wheat biscuits with citrus peels powders " Food and Public Health, 2012|
|Abstract : Citrus peels, the waste by-products of citrus juices factories are reckoned valuable healthful functional food. The present investigation performed to assess nutritional status of wheat and fortified biscuits with citrus peels powders. Study included determination of gross chemical composition, caloric value, minerals (Fe, Mn, Cu, Ca, Mg, Na, K and P) of wheat and fortified biscuits with citrus peels powders. Likewise physical and sensory characteristics of control and 10% fortified wheat biscuits with the four studied citrus peels ...|
Hanan MKE Youssef, Rasha MA Mousa
" Nutritional Assessment of Low-Calorie Baladi Rose Petals Jam " Scientific & Academic Publishing, 2012
Abstract : Baladi rose petals are ornamental horticultural commodities of high economic value as cut
flowers and flower oil raw materials used in the perfume industry. Likewise Baladi rose
petals can also be used for tea, jelly and jam as a valuable healthful functional food due to
their nutrients they contain. The present investigation was carried out to assess the
nutritional status of low-caloric Baladi rose petals jam including the pH, total soluble solids,
gross chemical composition, caloric value and mineral composition (Fe, Mn, Zn, Ca, Mg, ...
بحث فردى د/ تغريد حسنى أحمد الضاوى
" دور التصميم والتطريز والكروشيه فى إثراء الصناعات الصغيرة " مجلة الاقتصاد المنزلى - كلية الزراعة - جامعة الاسكندرية, العدد الأول, 50, 6, 2010
Abstract : The role of design and embroidery, Alkhorshih to enrich
D/ taghreed Hossny Ahmed Eldawy
Teacher (Clothing and Textiles) - Department of Home Economics
Faculty of Specific Education - Assiut University
A study design, embroidery, Alkhorshih and practical application of small-scale industries of needlework (embroidery, Alkhorshih) Women (Student Education Quality - Home economics) is important to provide employment opportunities.
Therefore felt the researcher to enable students quality education and consumer science department through creative skill and innovative materials for the study and the extent to which work effectively in small-scale industries to solve the problem of unemployment and increase the efficient, their labor.
Find where the problem lies in making use of the design and embroidery, Alkhorshih to the enrichment of small industries, and provide a decent life for women (Student Education Quality Home Economics Department) and their families and find solutions to the problem of unemployment..
Therefore, the study aimed to identify the methods and design techniques, embroidery and various Alkhorshih used in small-scale industries of needlework (design and embroidery) and the development of scientific and technical considerations must be taken into account in the implementation of small industries.
The study aims to take advantage of subjects home economics department, such as material design, embroidery, Alkhorshih to the enrichment of small industries to increase the income of women and their families and trying to eliminate poverty and unemployment through providing job opportunities and to develop their economic and social development.
The frontiers of research limited to:
Study different methods for material design, embroidery, crochet and adapted to suit the small-scale industries.
1- Time limits: The study lasted for two months under eight weeks every week three times each time four hours.
2 - spatial boundaries: coefficient of Home Economics, Faculty of Specific Education, Assiut University.
3 - Limits of mankind: the third year students in home economics department, where there were 45 students.
And followed this study the descriptive method and analytical approach applied in the study of design techniques, embroidery, Alkhorshih different in theory and practice through cutting implementing the filling needle (embroidery and Khorshih) of some clothing such as gowns and supplements, clothes, such as handbags and socks, and some furniture, such as sets (bed and Entera ) and Altablohat and Mattresses Alkhorshih
During that evaluation of students was a researcher at work and guide them to correct errors in at work and was the final evaluation after the completion of the piece executed.
- The search tools represented in the design tools [transparent paper -
pencils - pens colors - selected designs from magazines, books and
internet design and all fit and suitable for implementing the object
aesthetically and functionally and economically.
- Raw materials, tools, and embroidery (embroidery needles - pins -
carbon - thimble - Pulleys - Fabrics for furniture) - DMC threads.
- Tools crochet (yarn, silk, cotton and wool - crochet needles - crochet
designs from magazines, books)
And also references - Information Network - the camera - a form to
assess the pieces implemented.
- And evaluated the pieces implemented through the evaluation form by
arbitrators, each piece has got access to appropriate 100% in quality and
utilization in small industries.
Then came the results and pointed out to answer research questions the
extent of access to material design and embroidery, Alkhorshih to the enrichment of small-scale industries in the form of artifacts needle carried out by students of Specific Education, Department of Home economics in the form of small industries contributes to the better life for her and her family.
We conclude that the research presented women (student specific education Home economics) can participate positively and effectively to economic development and upgrading of the family, society and the increased income through access to jobs qualify well and a distinct success in this area.
M. Kamal E. Youssef, Farouk, M. El-Tellmvy** Amany Osama and Hend, M. A. Mohamed
" THE ASSESSMENT Of THE PROXIMATE COMPOSITION,
MINERAL COMPOSITION AND NUTRITIVE VALUE Of TWO EDIBLE
" مجلة المنصورة, السادس عشر, 15, 1, 2010, مجلة بحوث التربية النوعية
Abstract : The present study was carried out in an attempt to assess the proximate composition, mineral composition and nutritive value of two edible mushrooms namely: (Agaricus bisporus) and (Pleurotus ostreatus). The gross chemical composition of the two mushrooms genera showed that mushrooms (Agaricus bisporus) and (Pleurotus ostreatus) were rich sources of proteins and fibers (48.30%, 52.27%), (26.33%, 21.46%) on dry weight basis; respectively. While moisture content, fat, ash and carbohydrates were relatively low (5.8%, 9.6%), (0.96%, 0.86%), (10.93%, 9.85%) and (13.48%, 15.56%); respectively. (Agaricus bisporus) and (Pleurotus ostreatus) contained (46.75, 158.20), (4.80, 11.05), (24.30, 11.05), (37.50, 44.65), (0.10, 0.10), (2.10, 1.60), (0.10, 0.35) and (0.15, 0.09) mg/100 g samples of Fe, Mn, Cu, Zn, Na, K, Ca and Mg; respectively.
The data revealed that mushrooms are considered as a rich source of essential amino acids especially leucine, lysine. phenylalanine, threonine, tryptophan and valine in both (Agaricus bisporus) and (Pleurolm ostreatus) mushrooms recording (1.86, 1.82), (1.88, 1.42), (1.56, 1.50), (1.36, 1.38), (1.43, 0.87) and (1.62, 1.52); respectively. The protein efficiency ratio (PER) of (Agaricus bisporus) mushroom recorded slight increase than (Pleurotus ostreatus) mushroom, while the Biological Value (BV) had almost the same value for both genera.
The data revealed that the lipid extracted from (Agaricus bisporus) and (Pleurotus ostreatus) contained more amounts of the unsaturated than the saturated fatty acids
M. Kamal E. Youssef, Farouk, M. El-Tellcnvy"* Amany Osama and Hlend, M. A. Mol mined
" EFFSCT Of TWO MUSHROQM VARIETIES INTAKE ON SCRUM TWGLYCSRWES, CHOlEWEKOi FRACTIONS AND SERUM GLUCOSE LEVELS IN A.LBINO RATS " مجلة المنصوره, السادس عشر, 15, 1, 2010, مجلة بحوث التربية النوعية
Abstract : The present investigation was carried out in an attempt to assess the effect of nutrition with the two studied mushroom varieties namely. (Agaricus bisporus} and (Pleurolus ostreatus) on triglycerides and cholesterol fractions levels in albino rats, namely: total cholesterol, HDL-cholestcrol, LDL-cholesterol and glucose content in the blood serum of the experimental albino rats after feeding with the four studied mushroom varieties such 10% (Agaricus bisporus), 10% (Pleurotus ostreatus), 5% (Agaricus bisporus) and 5% (Pleurotus ostreatus).
The experiment included (56) males white albino rats (Sprague dawley strain) weighing between (100 120 g) divided into 6 groups with every group included 6 rats. Rats were housed individually in wire cages under the normal laboratory conditions and fed on the basal diet for a week as adaptation period. Daily administrations were continued for two successive periods (6) weeks each. In the first period one group was used as control and was fed on basal diet, including casein (12.5%), corn oil (10%). vitamin mixture (1%K salt mixture (3.5%), cellulose (5%). choline chloride (0.2%) and corn starch (67.8%). While, the other five groups were led hyperlipidemic diet including (basal diet supplemented by 10% animal fat excluding 10% corn plus 1% cholesterol). In the second period, one group of hyperlipidiemic rats was fed on hyperlipidemic diet supplemented with different levels of the two studied mushroom varieties (Agaricus bisporus) and (Pleurotus ostreatus).
Blood samples were collected from the retro-orbital sinus under rat eye in a clean sterile centrifuge tube by the end of the experiment.
ا/د:محمد كمال السيد يوسف
ا/د:فاروق محمد التلاوى
د:نجلاء طه حنفى المليجى
مشيره محمد حسن
" . - Immuno- effect of raw, gamma irradiated, microwave treated and fermented wheat germs in experimental rats. " مجلة الصناعات الغذائية و الألبان - جامعة المنصورة- , مجلد 1 العدد( 1) يناير 2010., من 29الى 43, 1, 2010, www.egrjournal email@example.com
Abstract : ABSTRACT
In the present study on effect of feeding raw wheat germ, microwave treated wheat germ, gamma irradiated wheat germ and fermented wheat germ on Interferon gamma (IFN-γ ) and Interleukin 10 (IL-10) in serum of rats were investigated. The data indicated that treated and untreated wheat germ had significant increase in (IFN-γ ) level in the serum of rats . Fermented wheat germ recorded the highest significant increase in this concept in comparison to control group. Wheat germ supplementation indicated significant changes of (IL-10) level in serum of rats in comparison to control group. Fermented wheat germ recorded the least significant decrease in (IL-10) level in serum of rats in comparison to control group. Treated and untreated wheat germ specially fermented wheat germ raised the immune system of experimental rats .On the other hand, the present study included the vitamins content (vitamins A, E, and C ) of raw ,microwave treated, gamma irradiated, and fermented wheat germ clarifying the role of each vitamin in raising the immune system.
ا/د:محمد كمال السيد يوسف
ا/د:فاروق محمد التلاوى
د:سيد احمد غانم
د:منى نبيه ذكى
مشيره محمد حسن
" Gross chemical composition and caloric value of some Egyptian vegetables " المؤتمر الدولي الخامس للتنمية والبيئة في الوطن العربي ), 3, 2010
Abstract : culture in addition to life stresses changed human behavior towards food eating less fresh vegetable and fruits might be leading to exposure to many diseases as increase of cholesterol level in blood serum. Raising cholesterol level in blood serum caused many diseases as arteriosclerosis, heart diseases, obesity and diabetes mellitus. Fresh vegetables and fruits are one of the important food stuffs which protect the body against disease beside its use in the therapeutic nutrition. The present investigation was carried out in an attempt to clarify the gross chemical composition of the three studied vegetables, namely : cabbage, carrot and radish including moisture, protein, fat, carbohydrates,, crude fiber and ash contents. Meanwhile, the caloric value of these vegetables were computed. The results show that the moisture content of the three studied vegetables ranged between 85.22%-92.24%. The crude protein content of the three studied vegetables was 24.74%, 12.38%, 23.94%, for cabbage, carrot, and radish; respectively calculated on dry weight basis. The crude fat, carbohydrates, crude fiber, and ash contents were ranged between 0.045%-3.35%, 47.40%-72.87%, 5.97%-12.68% and 6.84%-15.07%; respectively for the three studied vegetables calculated on dry weight basis. The caloric value of the three studied vegetables was 327.75 k.cal/100 gm; 345.08 k.cal/100 gm, and 315.5 k.cal/100 gm for cabbage, carrot, and radish; respectively calculated on dry weight basis.
*Prof.Dr.Tayseer M. Khider Prof.of Rheumatology, Physical Medicine,and Rehabilitotion, Facul. of Medicine, Assiut Univ. ** Prof.Dr. Eveleen S. Abdalla Prof.Nutrition, Home Economics Dept. Facul. of Ed. Ain Shams Univ., *Assist.Prof., Dr.Taha M. Abdel Rahm
" Effect Of Omega-3 Fatty Acids On Some Blood Categories In Osteoarthritis Patients " Assiut Med.J.Von.(33),NO.(3),septemper 2009, Assiut Med.J.Von.(33),NO.(3),septemper 2009, 129 :134, 9, 2009
Abstract : Aim: Evaluate the effect of omega-3 fatty acids( ω−3) on serum lipids (cholesterol and triglycerides) and blood pressure level in osteoarthritis (OA)patients.
Patients& Methods: 200 female OA patients from Assiut University Hospitals, were diagnosed according the American College of Rheumatology Criteria( ACR). They were submitted to socioeconomic history taking, clinical, Rheumatological examination and laboratory investigations. They were equally devided to four groups as follow: group(1): patients treated with physiotherapy only (control group). (2): patients treated with physiotherapy + omega-3 fatty acids (3capsules/day). (3): patients treated with physiotherapy + (5gm/day linseed oil). (4): patients treated with physiotherapy + (350 gm/week) fish or salamon. Statistical analysis and nutrition education were applied.
Results: revealed that mean level of cholesterol was significantly reduced in the participiant OA patients at (P0.01, P0.000, P0.05) . Also serum triglycerides concentration was significantly decreased in patients taking ω−3 fatty acids as linseed oil and fish (groups 3&4).The erthrocyte sedimentation rate (ESR) was significant decreased in OA patients taking ω−3 fatty acids (groups2,3,4). Omega-3 fatty acids from capsules, or linseed oil or fish decreased the systolic blood pressure. Also it was clear that knee joints which are affected were the most common, while hip joints were the least.
** Prof.Dr. Eveleen S. Abdalla Prof.Nutrition, Home Economics Dept. Facul. of Ed. Ain Shams Univ.,*Prof.Dr.Tayseer M. Khider Prof.of Rheumatology, Physical Medicine,and Rehabilitotion, Facul.of Medicine, AssiutUniv.**Assist.Prof.,Dr.Taha M. Abdel Rahman A
" Effect Of Different Sources Of Omega-3 Fatty Acids On Blood Glucose level, Clinical Parameters, X-ray and Anthropometric Measurements In Osteoarthritic Females " مجلة الجمعية الإكاديمية المصرية لتنمية البيئة, 10 (4), 139:149, 10, 2009
Abstract : Objective: Studying the effects of different sources of Omega-3 Fatty Acids (ω−3FAS) intakes on blood glucose level, clinical parameters, x-ray and anthropometric measurements in osteoarthritis (OA) patients.
Patients& Methods: Two hundred OA females from Assiut University Hospitals (Upper Egypt), were diagnosed according to the American College of Rheumatology ( ACR) Criteria. And devided to four groups each 50 subjects. Fasting blood glucose level, clinical parameters, x-ray and anthropometric measurements were taken pre and post three month intakes from ω−3FAS. Group(1): patients were treated with physiotherapy only (control group). (2): patients treated with physiotherapy + ω−3FAS (3capsules/day). (3): physiotherapy + (linseed oil 5mg/day). (4): physiotherapy + fish or salamon cans (350gm/week). All patients were using non-steroidal anti-inflammatory drugs (NSAIDs). Statistical analysis was performed. Results showed that capsules sources of (ω−3FAS), flaxseed oil and fish were decreased blood glucose level at (P0.000) and improved some clinical parameters (pain, and morning stiffness), but didn't improve crepitus, X-ray and Weight except in case of capsule source of (ω−3FAS) in osteoarthritis patients.
ا/د:محمد كمال السيد يوسف
ا/د:فاروق محمد التلاوى
د:نجلاء طه حنفى المليجى
مشيره محمد حسن
" - -Nutritional assessment of raw, gamma irradiated, microwave treated and fermented wheat germs . " - مجلة العلوم الزراعية- جامعة المنصورة- , مجلد 34 العدد( 12) ديسمبر 2009, من 11179 الى 11193, 12, 2009, www.agrjournal firstname.lastname@example.org
Wheat germ was irradiated with two types of radiations; gamma and microwave. Gamma irradiation was used at a dose of 6 k.Gy. Microwave radiation was performed by continuous supply of 200 W/Kg of wheat germ for 3 min, and wheat germ was fermented. The gross chemical composition as well as the caloric value of all studied samples, in addition the mineral composition and vitamins of these studied samples was estimated. The amino acid composition and fatty acids composition were studied as well. The results showed that treated and untreated wheat germ had relatively high content of protein, fat, and minerals. Moreover, it proved that it is a good source of vitamin E. It was also noticed that wheat germ protein was rich in most of the essential amino acids, especially leucine, and lysine. Data revealed that wheat germ is considered as a rich source of fatty acids ,and showed that the dominant fatty acid was the linoleic acid. The data revealed that fermented wheat germ recorded the highest percentages in crude protein (36.42%).However microwave treated wheat germ had the highest content of crude fiber (6.13%) . While gamma irradiated wheat germ recorded the highest percentages of carbohydrates (60.75%). On the other hand, raw wheat germ recorded the highest percentages of the ash (5.00%) on dry weight basis. The data concerning mineral contents of the present study are revealed that the fermented wheat germ had the highest iron, manganese, copper, sodium, potassium and sulphur levels.The data revealed that fermented wheat germ recorded the highest percentages in Vitamin (A) and Vitamin (C).However microwave treated wheat germ had the highest content of vitamin (E). Moreover,the data revealed that there were obvious variations in the amino acid composition and in the fatty acids composition as well among all studied types of wheat germ.
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