Nutrition and Food Technology

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https://hdl.handle.net/20.500.11888/13254

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Now showing 1 - 20 of 44
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    Absence of legal slaughterhouse and its impact on health
    (2018-08-09) Harb, Yasmeen; Salman, Rawan; Samar, Wesam
    The health of the individual is one of the most important things to pay attention and the first concerns about the health of the individual follow the attention to the safety of the food he is eating
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    Academic Performance & Food Intake
    (2017-05-01) Hejazi, Sundos; Anabtawi, Ola
    To explore associations between academic performance and food intake at An- Najah university students, because what we eat, directly influences our brains.
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    Bicycle Blender of Energy Balance
    (2019-05-19) Sabbah, Yara; Nazzal, Jannat; Irshaid, Alma
    A blinder bike which is a bike with an attached blender powered entirely by its rider. https://prezi.com/view/FSbUwhFB1SW5YRkAa7RH/?fbclid=IwAR1uUtA5H2S81n7DXI8uYftn1X3AwAqSUgFKm9Pyt0YV1nKZMIaBSESsK8A
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    BYE BYE MAGGI
    (2018-05-06) AYAD, GHADEER; MUDALLAL, SAMER
    MSG, which stands for monosodium glutamate, is the sodium salt of glutamic acid. Glutamic acid is actually a common amino acid that occurs naturally in a range of food like, tomatoes and dried mushrooms, and it’s what makes those foods taste so flavorful and good. It’s also found human breast milk. MSG has an intense umami quality ― umami is essentially a savory flavor that doesn’t fall into the salty, sweet, sour or bitter categories of taste. It is basically umami in crystalline form.
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    Chemical Analysis Of Three Wild Edible Plants To Determine There Nutritional Content
    (2020-07-05) Hamed, Roaa; Ashqar, Zainab; Irshaid , Alma
    There are many edible wild plants, widespread in Palestinian society, usually grow in the Various months of the year, and these wild edible plants are used in traditional recipes.
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    Commercial Forms of Fermented Sesame Cake By S. Boulardii
    (2018-12-20) Sadder, Hiba; Altamimi, Mohammad
    Sesame (Sesamum indicum L.) is a plant of high nutritious value with a high amount of proteins composed mainly of sulfur-amino acids (methionine), essential fatty acids, vitamins and minerals, amongst them, calcium is found in high concentration .
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    Conformity of dairy products to food label regulations and evaluation of nutritional labeling information
    (2023-08-31) Ayah Nassrallah; Ansam Saleh; MasaDamiri
    There is lack of update knowledge about the compliance dairy product in the Palestinian market to mandatory technical instructions. The aim to this study to evaluate this gap.
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    Date Seeds
    (2018-12-20) Saleh, Wisam; Jaber, Mawadda; Awayes, Sarah; Abu-Kafi, Sali; Altamimi, Mohammad
    Date seeds considered a waste product of many date processing plants producing pitted dates, date syrup and date confectionery.Date seeds (pits) comprise 6–12 % of total weight in date stage (completely ripe date fruit), depending on variety and quality grade.Currently, seeds are used mainly for animal feeds in the cattle, sheep, camel and poultry industries.
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    Dietary Habits Amongst a Group of Palestinian ASD Children
    (2018-12-20) Arafat, Jamila; Altamimi, Mohammad
    Autism is a complex neurobehavioral condition that includes impairments in social interaction and developmental language and communication skills combined with rigid, repetitive behaviors. Because of the range of symptoms, this condition is now called autism spectrum disorder (ASD). It covers a large spectrum of symptoms, skills, and levels of impairment. ASD ranges in severity from a handicap that somewhat limits an otherwise normal life to a devastating disability that may require institutional care.
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    Eat Slower to Eat Better
    (2018-05-09) Kittaneh, Salwa; Irshaid, Alma
    Eating behavior is a totally new scientific field. Currently, we can only observe and describe eating patterns. For example, we have noticed that people who seem to eat at a reasonable pace use the fork 60 to 75 times during meals lasting from 20 to 30 minutes.
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    Educational Tools (Nutrition Games)
    (2017-05-01) Hithnawi, Afaf; Balalta, Seema; Dameh, Aida; Anabtawi, Ola
    Rising child with a healthy nutritional habits is not easy especially with a temptations of junk food, , and since children enjoy games we thought of making a combination of both a games and nutritional information .
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    Effect of Different Edible Coating Solutions on the Quality and Shelf-Life of Strawberry (Fragaria Ananasa)
    (2019-05-19) Hamdan, Fathia; Ammar, Mohamad; Sabbah,Mohamad
    Improving quality and extending shelf-life of strawberry & Extraction protein from industrial by-product. .
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    Effect of Freezing Storage on the Quality of Pita Bread.
    (2019-05-19) Anbis, Ola; Al-Naser., Afnan; Mudalal, Samer
    Freezing of bread is today's common practice in the bread Preservation in Palestine. The benefit of freezing process:- extreme prolongation of bread shelf-life. reduced bread waste. related economical losses. gave consumers fresh bread at any time of the day.
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    Effect of Natural preservatives on Quality and Shelf-Life of Hummus Product
    (2020-07-05) Qatu, Reham; Odeh, Nour; Hamad, Abeer; Sabbah, Mohammed
    The addition of antimicrobial agents has become necessary in food manufacturing to*(3) : prevent increasing of microbial load extend the shelf life of finished product maintain the quality and safety of products The concentrations of preservatives in food should be regulated by international bodies to protect health consumers*(3).
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    Effect of Nutrition on IVF
    (2021-01-07) Zubaidy, Balsam; Anbtawie, Ola
    Nutrition has a major and essential role in the IVF process. Nutrition is the basic rule for a pregnancy to actually occur fertilization, as the food that a man or woman eats can have an effect on the growth of eggs and sperm, as well as on the health of the fetus during pregnancy, so it is important to focus on it well, especially when pregnant through artificial insemination.
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    Effect of replacing cacao by carob powder on the quality traits of ice cream
    (2023-08-31) Janat mansour
    he replacement process, up to 40%, did not affect the physical or sensory characteristics. We are certain that carob is a good alternative to cocoa, with a potential of up to 40%. The best rate of replacement and acceptance is 40% from a sensory perspective. Although there are statistical differences in color through color examination, but the consumer did not discover the differences.
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    The effect of supplement sour cream by addition L.casei on characteristics of sour cream during shelf life
    (2021-05-27) Dawod, Heba; Shalabi, Mais
    It’s possible to supplement Lactobucillus casei in sour cream with maintain good viability of Lactobucillus casei during shelf life. In addition it meets the consumers’ acceptance.
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    Evaluation of QoL of a Group of Obese Palestinian Attending Weight – Management Center
    (2018-12-20) Attili, Noor; Altamimi, Mohammad
    Over the past decade, evaluation of health-related quality of life (HRQL) has become an essential clinical and research outcome measurement. It is important to remember that the primary thera­peutic goal of any obesity intervention is to improve the patient's outlook and not simply promote weight loss.
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    Evaluation of the viability of encapsulated probiotic in some food-waste products.
    (2020-07-05) Salleh, Taher; Alqafrawi, Qusai; Garaba, Osaid; Altamimi, Mohammad
    There are huge quantities of agricultural waste around the world estimated at 5.5 billion tons annually, according to the Brazilian study in 2018 One of these waste coconut waste, the countries famous for its cultivation are Southeast Asia, 92 countries, and the outer shell is used in several industries .
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    Evaluation the microbiological, physical and sensory characteristics of selected cereal in northern Palestine
    (2021-12-29) Tasneem Zakarni; Aya Atya
    Research aims to achieve the following objectives:Evaluation of the microbiological characteristics including enumeration of total aerobic bacteria and fungi (yeast and mold).Determination of the moisture content by using air oven methods.Evaluation of the organoleptic properties of food Product, (Color, flavor, moldy, spoilage symptoms, earthy flavor and degree of freshness). Assessment color traits (CIE; L*a* b*) by chromate meter 410.