Salmonella is a leading cause of foodborne diseases, and in recent years, many isolates have exhibited a high level of antibiotic resistance, which has led to huge pressures on public health. Phages are a promising strategy to control food-borne pathogens. In this study, one of our environmental phage isolates, LPSEYT, was to be able to restrict the growth of zoonotic Salmonella enterica in vitro over a range of multiplicity of infections. Phage LPSEYT exhibited wide-ranging pH and thermal stability and rapid reproductive activity with a short latent period and a large burst size. Phage LPSEYT demonstrated potential efficiency as a biological control agent against Salmonella in a variety of food matrices, including milk and lettuce. Morphological observation, comparative genomic, and phylogenetic analysis revealed that LPSEYT does not belong to any of the currently identified genera within the Myoviridae family, and we suggest that LPSEYT represents a new genus, the LPSEYTvirus. This study contributes a phage database, develops beneficial phage resources, and sheds light on the potential application value of phages LPSEYT on food safety.

Bakeries occupy an important position in human nutrition locally and globally. The result of gap between production and consumption for wheat, the government are imported wheat from different countries. Millets are widely grown in the semiarid tropics of Africa and Asia. It serves as a major food component in various traditional foods such as bread, porridges and snack foods. In this study replacement wheat flour (72% ext.) with pearl millet flour for manufacture the blends of cake. (10% pearl millet flour + 90% wheat flour, 20% pearl millet flour + 80% wheat flour, 30% pearl millet flour + 70% wheat flour and 100% pearl millet flour). The chemical composition, rheological properties, textures, staling, microbiological examination and sensory properties of produced cake and during the storage period of 8 days at 25 ± 1 °C were done. The results showed that a clear and noticeable improvement of all characteristics of produced cake, which was the increase of ash, protein, fiber, fat and carbohydrate compared to the control sample. Therefore, the study recommended that using the pearl millet flour for the manufacture of bakery products.

In this study, the chromatographic analysis method was used to determine the components responsible for the flavor in some types of juices and beverages in Egypt. The components of the flavor were also estimated in mango juice, orange juice, apricot juice, carrot juice and kaki juice after the addition of pectinase and cellulose enzymes with a concentration of 0.1% to determine the effect of these enzymes on the flavor components of this juice. And also prepared 4 mixtures including mango juice with orange juice, mango juice with carrot juice, mango juice with apricot juice and mango juice with kaki juice mixing rate 80:20% respectively. Flavor components were estimated in 11 samples. The results showed that the product of mango juice contained propane, 2-methoxy-content of 21.86 and apricot juice on 9-Octadecenoic acid (Z)with 14.59 and orange juice on compound ethane, 1,1'-oxybis-with 79.36 and kaki juice on ethane, 1,1'-oxybis compound with 84.39 and carrot juice on 9-octadecenoic acid (Z)-compound by 40.31. The addition of pectinase and celluloseal enzymes to mango juice increased 9-Octadecenoic Acid (Z)- by 86.88 and 96.29 respectively. And contain mango juice mixed with orange juice on 9-Octadecenoic acid (Z) compound with 54.91 and mango juice mixture juice carrots on the ethane, 1,1'-oxybis compound 70.35 and mango juice mixed with kaki juice ethane, 1,1'-oxybis on the compound 89.07 and mango juice mixed with apricot juice ethane, 1,1'-oxybis- on the compound 89.07.

In this study, the chromatographic analysis method was used to determine the components responsible for the flavor in some types of juices and beverages in Egypt. The components of the flavor were also estimated in mango juice, orange juice, apricot juice, carrot juice and kaki juice after the addition of pectinase and cellulose enzymes with a concentration of 0.1% to determine the effect of these enzymes on the flavor components of this juice. And also prepared 4 mixtures including mango juice with orange juice, mango juice with carrot juice, mango juice with apricot juice and mango juice with kaki juice mixing rate 80:20% respectively. Flavor components were estimated in 11 samples. The results showed that the product of mango juice contained propane, 2-methoxy-content of 21.86 and apricot juice on 9-Octadecenoic acid (Z)with 14.59 and orange juice on compound ethane, 1,1'-oxybis-with 79.36 and kaki juice on ethane, 1,1'-oxybis compound with 84.39 and carrot juice on 9-octadecenoic acid (Z)-compound by 40.31. The addition of pectinase and celluloseal enzymes to mango juice increased 9-Octadecenoic Acid (Z)- by 86.88 and 96.29 respectively. And contain mango juice mixed with orange juice on 9-Octadecenoic acid (Z) compound with 54.91 and mango juice mixture juice carrots on the ethane, 1,1'-oxybis compound 70.35 and mango juice mixed with kaki juice ethane, 1,1'-oxybis on the compound 89.07 and mango juice mixed with apricot juice ethane, 1,1'-oxybis- on the compound 89.07.

Bakeries occupy an important position in human nutrition locally and globally. Given the gap between production and consumption, governments are importing wheat from different countries. Ukrainian wheat is therefore the most widely used wheat in Egypt and Iraq. In order to match their characteristics with the local concessions, whether Egyptian or Iraqi.The study investigated the use of Ukrainian wheat in the production of 72% flour for the manufacture of English cake. The study also included the evaluation of some enzyme enhancers, which included α- amylase (0.3%) and glucose oxidase (0.1%). The study also examined the characteristics of the English cake in terms of (chemical composition, gluten, rheology, textures, staling, microbiology, sensory) during the storage period of 12 days at 25 ± 1 ° C. The results showed a clear and noticeable improvement of all technological characteristics under study, the most important of which was the increase of the validity period to reach 12 days for the English cake compared to the sample (control). Therefore, the study recommends the use of the following α-amylase, commercial glucose oxidase in the manufacture of some bakery products.