Mohamed Eid Abd Allha Shenana|Publications

Benha University

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Prof. Mohamed Eid Abd Allha Shenana :: Publications:

Research Fields

rehology of foods and dairy products, sensory profiles

Production of dairy products

Dairy chemistry

cheese and fermented milks

Dairy biotechnology

processed cheese spreads and related products

probiotics, prebiotics and functional dairy products

Number of publications is 45

Title

1-IMPROVING OF LOW-FAT PROCESSED CHEESE SAUCES USING DIFFERENT FAT REPLACERS.

2-New potentially antihypertensive peptides liberated in milk during fermentation with selected lactic acid bacteria and kombucha cultures

3-EVALUATION OF SOME PROCESSED CHEESE SPREADS AND SAUCES AVAILABLE IN THE EGYPTIAN MARKET.

4-MAKING BIOYOGURT USING NEWLY ISOLATED LACTIC ACID BACTERIA WITH PROBIOTIC FEATURES

Abstract' | Full paper

5-The potential effect of feeding white soft cheese containing vegetable oils on blood lipid profile and some enzymes of rats

Abstract' | Full paper

6-UTILIZATION OF NEW ANTIFUNGAL SUBSTANCES FOR PROLONGING AND PRESERVATION OF YOGHURT. (IN PRESS). IN PRESS

7-COMPARISON AND PPROPERTIES OF SOME MARKET DRIED INFANT FORMULAS IN COMPARISON WITH HUMAN, COWS AND BUFFALOES MILKS.

Abstract' | Full paper

8-Isolation of Enterococcus faecium NM113, Enterococcus faecium NM213 and Lactobacillus casei NM512 as novel probiotics with immunomodulatory properties

9-Utilization of Goat's milk in Making Functional Low-and Full-fat Yoghurt

Abstract' | Full paper

10-FLUX BEHAVIOR AND ENERGY CONSUMPTION OF ULTRAFILTRATION (UF) PROCESS OF MILK. AUSTRALIAN JOURNAL OF AGRIC. ENG., 1(2):54 - 65

Abstract' | Full paper

11-NON–TRADITIONAL WHITE SOFT CHEESE FROM WHOLE MIXED MILK FORTIFIED WITH SKIM MILK POWDER AND DIFFERENT VEGETABLE OILS E.E. GAFOUR, AND A. M. ROSHDY

12-IMPROVEMENT OF NON–TRADITIONAL WHITE SOFT CHEESE MADE FROM FRESH MILK FORTIFIED WITH ADDING SKIM MILK POWDER AND VEGETABLE OILS USING DIFFERENT RATIOS OF STARTER CULTURE.

13-THEORETICAL AND EXPERIMENTAL STUDIES ON ULTRAFILTRATION (UF) PROCESS. THE 9TH INTERNATIONAL CONFERENCE AND EXHIBITION ON FOOD INDUSTRIES BETWEEN QUALITY AND COMPETITIVENESS, 4-7 APRIL, , 1-25.

14-PRPERTIES OF UF-FETA LIKE CHEESE AS AFFECTED BY DIFFERENT PRESSURES DURING CONCENTRATION OF MILK ANNALS OF AGRIC. SCI., MOSHTOHOR, VOL. 46: (1) 45 – 52.

15-IMPROVEMENING OF TEXTURAL PROPERTIES FOR MOZZARELLA CHEESE MADE FROM UF- BUFFALOES RETENTATE EGYPTIAN J. OF DAIRY SCI., 36: 257 - 270

16-USING OF ULTRAFILTERED (UF) RETENTATE IN MOZZARELLA CHEESE MAKING. OF FOOD SCI., AND TECHNOLOGY SPECIAL CONFERENCE VOLUM PAGES 45 – 60

Abstract' | Full paper

17-OXIDATIVE STABILITY OF PROCESSED CHEESE SPREADS AS AFFECTED BY ADDING PARTICULATED WHEY PROTEIN / CARRAGEENANA CONCENTRATE (PWPC). J. AGRIC. SCI., MANSOURA UNIV., 33 (7) 5177 - 5186

18-PREPARATION AND PROPERTIES OF LOW FAT PROCESSED CHEESE SPREADS SAFINAZ EL-SHIBINY, INTERNATIONAL JOURNAL OF DAIRY SCIENCE 2 (1): 13-22,

19-EFFECT OF FAT CONTENT, FAT REPLACERS AND EMULSIFYING SALTS ON HALF- AND LOW-FAT PROCESSED CHEESE SPREADS JOURNAL OF SAUDI SOCIETY FOR FOOD AND NUTRITION 1

20-SOME FACTORS AFFECTING PRODUCTION AND MILK COMPOSITION CHARACTERS IN A CROSSBREEDING EXPERIMENT INVOLVING GABALI AND V- LINE RABBITS IN EGYPT IRAQI, WORLD RABBIT SCIENCE 15: 151-159

21-PREPARATION AND USE OF WHEY PROTEIN/CARRAGEENAN PARTICULATE IN LOW-FAT YOGHURT. M.E. EGYPTIAN J. OF DAIRY SCI., 35: 185- 193.

Abstract' | Full paper

22-UTILIZATION OF UF- AND RO-RETENTATES IN ICE CREAM MAKING I EGYPTIAN J. OF DAIRY SCI., 35: 243 - 251

23-EFFECT OF FEEDING HALF- FAT PROCESSED CHEESE SPREADS CONTENT CONTAINING DIFFERENT TYPES OF WHEY PROTEIN CONCENTRATES ON PLASMA LIPIDS OF RATS. J. AGRIC. SCI., MANSOURA UNIV., 32 (12) 10183 - 10191

24-EFFECTS OF PROBIOTIC KUMBO-YOGHURT ON CHOLESTERENMIA AND HISTOLOGICAL CHANGES IN CHOLESTEROL-FED RATS JOURNAL OF BIOLOGICAL CHEMISTRY AND ENVIRONMENTAL SCIENCES 1 (4) 807–823

25-EFFECTS OF PROBIOTIC KUMBU-YOGHURT ON CHOLESTEROLEMIA AND HISTOLOGICAL CHANGES IN CHOLESTEROL-FED RATS

Abstract' | Full paper

26-A MATHEMATICAL MODEL OF DIRECT SUN AND SOLAR DRYING OF SOME FERMENTED DAIRY PRODUCTS (KISHK). JOURNAL OF FOOD ENGINEERING 61: 309–319

27-A mathematical model of direct sun and solar drying of some fermented dairy products (Kishk)

Abstract' | Full paper

28-PRODUCTION OF LOW-FAT HALLOUMI CHEESE. E

29-PRODUCTION OF HALLOUMI CHEESE FROM DIFFERENT TYPES OF MILK. OF DAIRY SCI., 30: 231 – 242

30-EVALUATION OF HALLOUMI CHEESE AVAILABLE IN THE EGYPTIAN MARKETS. 4TH INTERNATIONAL CONFERENCE FOR FOOD INDUSTRIES QUALITY CONTROL. ALEXANDREA, EGYPT. 11 - 13 JUN 2002. 637 – 647

31-MICROSTRUCTURE OF FULL- AND LOW-FAT HALLOUMI CHEESE. ANNALS OF AGRIC. SCI., MOSHTOHOR, VOL. 40: 359 - 368

32-ENERGY CONSUMPTION IN MANUFACTURE OF SOME DAIRY PRODUCTS ON A SMALL SCALE. THE 3RD SCIENTIFIC CONFERENCE OF AGRICULTURE SCIENCES, ASSIUT, OCT. 309 – 321

33-ENERGY CONSUMED DURING MANUFACTURING OF CERTAIN DAIRY PRODUCTS ON A SMALL SCALE

34- QUALITY OF UF-FETTA LIKE CHEESE AS AFFECTED BY ADDING CULTURE OF Propinibacterium freudenrechii sub spp shermani and Lactobacillus rhamnous LC705 OR POTASSIUM SORBET. EL-ABASSY, M. M. Z AND SHENANA, M. E. ANNALS OF AGRIC. SCI., MOSHTOHOR, VOL. 39: 395 – 406

35-PRODUCTION OF NEW FERMENTED DAIRY CEREAL PRODUCTS (KISHK) WITH DIFFERENT DRYING METHODS. 39: 2269 - 2280

36- PROCESSED CHEESE ANALOGUES INCORPORATING FAT-SUBSTITUTE. 1. COMPOSITION, MICROBIOLOGICAL QUALITY AND FLAVOUR CHANGES DURING STORAGE AT 5OC. MUIR, D. D.; U.-TECHNOL., 32: 41 – 49

37-PROCESSED CHEESE ANALOGUES INCORPORATING FAT-SUBSTITUTE. 2. RHEOLOY, SENSORY PRECEPTION OF TEXTURE AND MICROSTRUCTURE.

38-Processed Cheese Analogues Incorporating Fat-Substitutes 1. Composition, Microbiological Quality and Flavour Changes During Storage at 5 8C

39-Processed Cheese Analogues Incorporating Fat-Substitutes 2. Rheology, Sensory Perception of Texture and Microstructure

Abstract' | Full paper

40-PRODUCTION AND ACCEPTABILITY OF BIO-YOGHURT. PROC. 7TH EGYPTIAN CONF. DAIRY SCI., & TECHNOLOGY 227 – 240,

41-COMPARISON OF THE SENSORY PROFILES OF REGULAR AND REDUCED-FAT COMMERCIALS PROCESSED CHEESE SPREADS. MUIR, D. D.; INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 32: 279 – 287.

42-UTILIZATION OF SOME VEGETABLE OILS IN YOGHURT MANUFACTURE. ANNALS OF AGRIC. SCI., MOSHTIOHER, VOL. 36: 2405 - 2415.

43-PRODUCTION AND ACCEPTABILITY OF BIO-YOGHURT. PROC. 7TH EGYPTIAN CONF. DAIRY SCI., & TECHNOLOGY 227 – 240,.

44-Comparison of the sensory profiles of regular and reduced-fat commercial processed cheese spreads

45-EVALUATION OF WHEY SAMNA. PROC. 5TH EGYPTIAN CONF. DAIRY SCI., & TECHNOLOGY. 104 – 113,.

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