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Sabah Mohamed Monir

Faculty Agriculture - Department Food science dept
NULL

BSc In NULL, [1997]
PhD In NULL, [2007]

قائم بالعمل

Academic Jobs

معيد : 12/1/1998
Doctor : 12/8/2009
Professor Assisant : 25/10/2015
Professor : 27/10/2020

Publications

1 - Impact of instant controlled pressure drop treatment on dehydration and rehydration kinetics of green moroccan pepper (Capsicum annuum) (2012).

2 - Characterization of pure cheese snacks and expanded granule powders textured by the instant controlled pressure drop (DIC) process (2011).

3 - The Instant Controlled Pressure Drop Process as a New Post-harvesting Treatment of Paddy Rice: Impacts on Drying kinetics and End Product Attributes.. (2010).

4 - Study of Instant Controlled Pressure Drop DIC Treatment in Manufacturing Snacks and Expanded Granule Powder of Apple and Onion. (2011).

5 - Improving the drying of onion using the instant controlled pressure drop technology. (2011).

6 - Effect of Instant Controlled Pressure Drop Process Coupled to Drying and Freezing on Antioxidant Activity of Green “Poblano” Pepper (Capsicum annuum L.) (2013).

7 - Comparative Study of the Effects of Drying Methods on Antioxidant Activity of Dried Strawberry (Fragaria Var. Camarosa). (2013).

8 - Texturing of chicken Breast Meat as an Innovative Way to Intensify Drying: Use of a coupled Washing/Diffusion CWD phenomenological Model to Enhance Kinetics and Functional Properties (2015).

9 - Response surface methodology (RSM) as relevant way to study and optimize texturing by instant controlled pressure drop DIC in innovative manufacturing of egg white and yolk powders (2017).

10 - Optimization of the Spray Drying Operating Conditions for Producing the Powder Mixture of Gum Arabic and Maltodextrin (2017).

11 - Enzymatic Pretreatment Effects on the Drying Process in Terms of Kinetics, Physical and Structural Aspects of the Vegetable Carrot Daucuscarota (2016).

12 - Swell-Drying . (2014).

13 - DIC-Assisted Hot Air Drying of Post-harvest Paddy Rice (2014).

14 - Intermittent Drying (2014).

15 - Instant controlled pressure drop as a process of Texturing/sterilizing vegetables, improving upon conventional drying methods (2017).

16 - Texture and color characteristics of swell-dried ready-to-eat Zaghloul date snacks: Effect of operative parameters of instant controlled pressure drop process (2019).

17 - Instant controlled pressure drop (DIC) coupled to intermittent microwave/airflow drying to produce shrimp snacks: Process performance and quality attributes (2019).

18 - Instant Controlled Pressure Drop (DIC) Texturing of Heat Sensitive Spray-Dried Powders: Phenomenological Modeling and Optimization (2015).

19 - Can hydro-thermo-mechanical treatment by instant controlled pressure-drop (DIC) be used as short time roasting process? Effect of processing parameters on sensory, physical, functional, and color attributes of Egyptian carob powder (2020).

20 - Phytochemicals, chlorophyll pigments, antioxidant activity, relative expansion ratio, and microstructure of dried okra pods: swell-drying by instant controlled pressure drop versus conventional shade drying (2020).

21 - Effect of soy protein isolate concentration and whipping time on physicochemical and functional properties of strawberry powder (2023).

22 - Popped and Puffed Cereal Products (2023).

23 - Effect of soy protein isolate concentration and whipping time on physicochemical and functional properties of strawberry powder (2023).

Research Area