Abd Elaziz Mahmoud

Abd Elaziz Mahmoud

Kafrelsheikh University

H-index: 2

Africa-Egypt

About Abd Elaziz Mahmoud

Abd Elaziz Mahmoud, With an exceptional h-index of 2 and a recent h-index of 2 (since 2020), a distinguished researcher at Kafrelsheikh University, specializes in the field of Dairy Technology.

His recent articles reflect a diverse array of research interests and contributions to the field:

In vitro biosynthesis of organic selenium by Lactobacillus casei from inorganic seleniumforms

Insights into Chufa Milk Frozen Yoghurt as Cheap Functional Frozen yoghurt with High Nutritional Value

Effect of rumen Protected niacin and Vitamin C additives on Productive Performance of Lactating Friesian cows under heat stress condition

Abd Elaziz Mahmoud Information

University

Kafrelsheikh University

Position

Lecturer of Dairy Science Faculty of Agriculture

Citations(all)

27

Citations(since 2020)

27

Cited By

0

hIndex(all)

2

hIndex(since 2020)

2

i10Index(all)

1

i10Index(since 2020)

1

Email

University Profile Page

Kafrelsheikh University

Abd Elaziz Mahmoud Skills & Research Interests

Dairy Technology

Top articles of Abd Elaziz Mahmoud

In vitro biosynthesis of organic selenium by Lactobacillus casei from inorganic seleniumforms

Authors

Mohsen Zommara,ABD EL-AZIZ M ABD EL,NOHA A AZIZ,József Prokisch,Seham Swelam

Published Date

2021/11/24

The bioconversion of selenium in the form of sodium selenite (Na2SeO3)(SeIV) or sodium selenate (Na2SeO4)(SeVI) to organic form by Lactobacillus casei (L. casei) was investigated in vitro. MRS media was supplemented with 1, 2, 5, 10 or 20 ppm of Se, inoculated with 2% starter culture with about 105 cfu/ml of L. casei and then incubated up to 24 hrs at 37oC. Increasing of selenite “Se (IV)” concentrations in the media markedly reduced the bacterial growth compared to selenate “Se (VI)” indicating cytotoxic effect of selenite. The media supplemented with 5 ppm or more of Se (IV) became reddish after 24 hr of incubation as a result of the formation of 100-200 nanometer particles of selenium (SeNPs). Se speciation of the cultured media supernatants and its corresponding cell fractions was carried out by HPLC-ICP-MS technique. The bioconversion rate of Se to organic form by L. casei was extremely higher in Se (IV) than Se (VI) in both fractions, however the media supernatant contained the highest content. Increasing the media Se content resulted in gradual increase of organic Se concentration in both cells and supernatant fractions. The medium supplemented with 1 ppm Se (IV) was completely depleted from the inorganic Se as it completely converted to organic form. Although the cell fractions from all Se (VI) supplemented media contained only organic Se, the media supernatant contained significant residual amount of the inorganic form. Our results demonstrate the ability of L. casei to convert Se (IV) or Se (VI) up to 20 ppm to organic form (s) either in the cultured media or inside the bacterial cells. However, Se (IV) but not Se (VI), at a limit …

Insights into Chufa Milk Frozen Yoghurt as Cheap Functional Frozen yoghurt with High Nutritional Value

Authors

Seham Swelam,Mohsen A Zommara,Abd El-Aziz M Abd El-Aziz,Noha A Elgammal,Roua S Baty,Ehab Kotb Elmahallawy

Journal

Fermentation

Published Date

2021/11/2

Milk and dairy products are fundamental items in all social groups’ diets. The production of functional milk and dairy products supplemented with plant extracts is a potential direction of research in the dairy sector. In the present study, chufa (tiger nut) milk was mixed with buffalo milk for manufacturing functional frozen yoghurt. Flavoring materials (orange (O), strawberry (St), cocoa (Co), instant coffee “soluble coffee” classic (N) and cinnamon (Ci)) were used, aiming to improve the sensory attributes of the final products. The resultant frozen yoghurt was analyzed for chemical, physical and sensory properties. Interestingly, our study revealed that buffalo–chufa milk (50%:50%, w/w) frozen yoghurt (F) had higher total solid (TS), fat and protein contents compared to the control buffalo milk frozen yoghurt (CT). These parameters reached their highest values in cocoa frozen yoghurt (CoF). Lactose, acetaldehyde and pH were lower in F compared to CT, while the highest acetaldehyde value was observed in strawberry chufa frozen yoghurt (StF). Plain or flavored F recorded higher petaldehyde values, observed in strawberry chufa frozen yoghurt (StF). Plain or flavored materials improved the melting resistance, and the highest value was recorded in cinnamon chufa frozen yoghurt (CiF). Na, K, Mg, and Fe contents were significantly higher in F; however, Ca was lower compared to CT. In general, the used flavoring materials markedly increased the mineral content in the final products. A significant decrease was observed in the sensory properties in F compared to CT, whereas frozen yoghurt manufactured with coca was preferred over all other types …

Effect of rumen Protected niacin and Vitamin C additives on Productive Performance of Lactating Friesian cows under heat stress condition

Authors

NM Eweedah,AY Salem,HM Gaafar,A Mahmoud A Shams,ME El-Sharawy,RA Mesbah,IF Aljadba

Published Date

2021

Twenty four lactating Friesian cows with average live body weight of 500 kg and 2-4 of lactation seasons after the peak of lactation were divided into four similar groups (6 cows each) according to their live body weight, milk yield and number of lactation season. All cows were fed a basal ration consisted on DM basis50% concentrate feed mixture + 30% corn silage + 20% rice straw. Cows were unsupplemented in G1and served as control, or supplemented with rumen protected niacin or vitamin C at 10 g/head/ day in G2 and G3, respectively, or rumen protected niacin and vitamin C at 5 g/head/day of each in G4. The animals were under THI range from 78.49 to 83.57. Group 4 showed significantly (P<0.05) the highest digestibility coefficient of all nutrients and subsequently TDN and DCP values, while the lowest values were seen in the control (G1). Ruminal pH value for G4 was lower significantly (P<0.05) compared …

See List of Professors in Abd Elaziz Mahmoud University(Kafrelsheikh University)

Abd Elaziz Mahmoud FAQs

What is Abd Elaziz Mahmoud's h-index at Kafrelsheikh University?

The h-index of Abd Elaziz Mahmoud has been 2 since 2020 and 2 in total.

What are Abd Elaziz Mahmoud's top articles?

The articles with the titles of

In vitro biosynthesis of organic selenium by Lactobacillus casei from inorganic seleniumforms

Insights into Chufa Milk Frozen Yoghurt as Cheap Functional Frozen yoghurt with High Nutritional Value

Effect of rumen Protected niacin and Vitamin C additives on Productive Performance of Lactating Friesian cows under heat stress condition

are the top articles of Abd Elaziz Mahmoud at Kafrelsheikh University.

What are Abd Elaziz Mahmoud's research interests?

The research interests of Abd Elaziz Mahmoud are: Dairy Technology

What is Abd Elaziz Mahmoud's total number of citations?

Abd Elaziz Mahmoud has 27 citations in total.

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