The aim of this research was to study the effect of fortified pan bread with Lupine flour (5, 10 and 15 %) on the chemical, rheological and nutritional properties. Lupine flour showed higher levels of crude protein, ash, crude fat and fiber than the wheat flour. Conversely, wheat flour showed higher contents in carbohydrates. Rheological studies of dough showed clear differences between wheat flour, Lupine flour, with increasing addition of Lupine flour. Farinograph show that increased water required for the optimum bread making. Water absorption, dough development time and stability time increased as fortification with Lupine flour increased. Extensographs showed that, extensibility of dough decreased as the fortification level increased from 5 to 15 %. The essential amino acids in bread fortified with Lupine flour were higher than that of control. Also, pan bread fortified with Lupine flour had higher chemical score (CS) values, Protein efficiency ratio PER and essential amino acid index (EAAI) than control. Biological value (BV) and in vitro protein digestibly (IVPD) increase with increased addition Lupine of flour. Sensory evaluation indicate that substitution with 5 and 10 % Lupine flour gives parameter values at least as good as the control sample and produces acceptable bread.

The objective of this work was to study the effect of orange juice, peel and it's essential oil as antimicrobial agent, on the shelf life of cake when stored at room temperature and at 4 o C for 4 weeks. Sensory evaluation of different cup cake types produced from wheat flour containing different levels of orange peel and essential oil showed that there are non significant differences in taste and flavour between treatments (control with orange), orange peels 2.5% + orange juice, orange essential oil 0.3% + orange juice and control. The cake made with mixture of 0.3% orange essential oil + orange juice gave products of low pH (7.16), but cake with a mixture of orange juice and orange peel 2.5% plus milk gave the lowest aw (0.88).All pathogens were not detected in all samples stored at 4 o C, while small numbers of Staph aureus and B. cereus were detected upon 21 days of storage at 30 o C. The inhibition zones against strains of Asp. Niger sp. flavus, sp parasitius, sp ocfiracus, Fuarium moriliforme and pencillum spp, showed that orange oil had the highest inhibitory effect all tested followed by the effect of orange peels, then orange juice. Generally it could be clearly all additives had considerable effects on the growth inhibition of all fungal tested strains, while, essential orange oil had the most inhibitory effect causing undetected cells in some strains from As. sp. and Pencillium spp.

Avocado fruits (Persea americana Mill) cv. Fuerte and white sapote (Casimiroa edulis) cv. Rotaceae cultivated in Egypt were collected at different maturity stages:green mature,commercial ripe and over ripe stages. The headspace volatiles of each maturity stage was isolated and subjected to gas chromatography-mass spectrometric analysis. A total of 43 components were identified in avocado aroma including; terpenes (15), esters (8), aldehydes (8), alcohols (6), ketones (2), thiazoles (l), pyridines (1), toluene and acetic acid, where as 18 compounds were, identified in casimiroa aroma, they contained (4) esters, (6) alcohols, (4) aldehydes, (3) terpenes and (1) ketone. Ethanol (Z)-3-hexenol and (E)-2-hexenal were the major constituents in green and ripe fruits of avocado whereas they decreased at the final stage of maturation. Over ripe avocado fruits had the highest content of esters (ethyl ethanoate, ethyl acetate and methyl propanoate) and terpenoides especially d-limonene and z-nerolidol. Esters and alcohols comprised more than 85% of the total concentration of volatiles in casimiroa fruits during three stages of maturation. The highest content of ethyl butanoate (sweet and fruity aroma) and ethanol revealed the most prominent effect on consumer acceptability of the cosimiroa flavour attributes. It is obvious that maturation of the fruits was associated with remarkable changes in the volatiles that mainly affect their flavour.

In this study, the impact of treated sewage water was tested using 6 isolates of Anabaena oryzae by determination of Chlorophyll-a, Carotenoids and dry weight. In this study, treated sewage water was utilized to grow Anabaena oryzae for 6 weeks compared with Anabaena oryzae grow in BG-11 Medium as a control. The results showed the sewage water effects and correlation on Chlorophyll-a, Carotenoids contents and dry weight, As a result adaptations, resistance to organic pollutants and nutrients showed that Anabaena oryzae able to survive because these isolates modification with growth condition. The results by Gel electrophoresis showed genetic variations among Anabaena oryzae isolates DNA by using OPC-01 random primer.

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