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Articles by A.K. Enab
Total Records ( 3 ) for A.K. Enab
  M.A. Khorshid , A.M. Fatma Hassan , A.M. Mona Abd El-Gawad and A.K. Enab
  The principal role of acetylcholinesterase (AChE)is the termination of nerve impulse transmission at the cholinergic synapses by rapid hydrolysis of acetylcholine (ACh). Inhibition of AChE serves as a strategy for the treatment of Alzheimer's Disease (AD). Several acetylcholinesterase inhibitors (AChEIs) are used for the symptomatic treatment of AD A potential source of AChE inhibitors is certainly provided by the abundance of plants in nature. The aim of this article is study the effect of some plants and pesticides on acetylcholinesterase. Several plants considered as a source of acetylcholinesterase inhibitors and pesticides special organophosphorus.
  Fatma A.M. Hassan , Hala M. Bayoumi , Mona A.M. Abd El-Gawad , A.K. Enab and Y.B. Youssef
  Moringa oleifera leaves contain high amount of vitamin B complex, potassium, iron protein and they contain all of the essential amino acids in good proportion so it’s used to improve the nutritional and sensory evaluation of food products by incorporating its extract into food products. Different ratios of Moringa oleifera leaves powder (0.5, 1, 1.5 and 2%) was used in production of yoghurt and the best ratio was storage at 5±1°C for 7 and 15 days then analyzed for sensory evaluation and chemical properties fresh and during cold storage at 5±1°C. Results show that 0.5% was a best ratio and gained highest score for flavor as well as taste. Treatment had higher content of total solids, fat, total protein, soluble nitrogen, total volatile fatty acids , acetaldehyde, diacetyl and lower pH than control fresh and during cold storage at 5±1°C whereas, control had higher viscosity than treatment fresh and during cold storage. Colour was preferred in control it had a higher whiteness than treatment either fresh or during cold storage. Treatment had a highest content of alanine acid, glutamine and tyrosine and had lowest content of cysteine, methionine as well as histidine. Moringa leaves contained 17 amino acid.
  Fatma A.M. Hassan , A.K. Enab , Mona A.M. Abd , El-Gawad , N.S. Abd Rabou , Hoda S. El-Sayed and Aboelfetoh M. Abdalla
  Background and Objective: Moringa oleifera oil is composed of highly unsaturated fatty acids containing 80.4% polyunsaturated, mainly oleic acids 67.9% and had a low acid value and low free fatty acids composition, so it is acceptable for edible application. The objective of study was the feasibility of using Moringa oleifera oil in manufacture of cheese compared with other oils (olive, sun flower) and the effect of using Moringa oleifera oil in chemically; organoleptically and microbial content in cheese. Materials and Methods: Fat was mechanically separated from buffalo's milk to reach 3% fat. Then the resultant milk divided into four portions. First let as control, then, the rest milk divided into three portions and fat substituted with 1, 1.5 and 3% of olive, moringa and sunflower oils. The resultant milk manufactured to soft white cheese and the resultant cheese was analyzed chemically, microbiologically and organoleptically. Results: Findings showed that 1.5% of different oils are best ratio and had gained highest scores for appearance, body and texture and flavor. The soft white cheese manufactured by Moringa oleifera oil was a best treatment than control and other treatments and has antimicrobial properties. Acidity, fat, total nitrogen, soluble nitrogen, total volatile fatty acids (TVFA) and thiobarbituric acid (TBA) increased during cold storage at 5°C+1 for 3 weeks cheese with Moringa oleifera oil had lower (PV) peroxide value than other treatments and pH took an opposite trend. Conclusion: It was concluded that Moringa oleifera oil in soft cheese improved body and texture, flavor, than olive and sunflower oils and also increased the shelf life of cheese.
 
 
 
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