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Coffee use has come to represent companionship and socialization. Date pits and seeds are typically thrown away as useless stuff. Therefore, the main goal of this effort is to replace the existing coffee powder with a new coffee powder made from date seeds to prevent the negative effects of consuming a lot of caffeine from coffee. This concept may also present small and medium-sized businesses with new entrepreneurial challenges in the beverage industry. The results clarified that there were significant differences among the roasted whole-date seeds, barley grains powder, 75% roasted whole-date seeds+ 25% roasted barley grains powder, 50% roasted whole-date seeds+ 25% roasted barley grains powder, and light commercial Brazilian coffee powder in terms of physiochemical parameters, such as moisture, protein, lipids, total carbohydrates, and ash contents, as well as mineral composition, such as Ca, Mg, K, Na, P, and Fe, and phytochemical compounds, such as total phenols, total carotenoids, total anthocyanin, and tannins. As a complete replacement for regular coffee, the study suggests using coffee powder made from roasted whole-date seeds powder. This will prevent the negative effects of consuming too much caffeine, save 2.10 billion pounds (or the equivalent amount of money), and reduce and recycle waste through value-adding applications. A lack of healthful use of date pits results in both financial and nutritional loss because they are an abundant source of phenolics, antioxidants, and dietary fiber.

The search for healthier or functional foods that promote wellness and healthy has generated a new market in the food sector. Nowadays, gluten-free products have become a trend as a healthy food. Because consuming wheat noodle, which contains gluten, may cause an allergenic response, especially in celiac disease. Date press cake is one of the agro-industrial wastes and underutilization by it is mainly due to the lack of information about its chemical composition, So, this work aims to explore the benefits and effects of the potential use of date press cake as a fiber-enriching ingredient on the physiochemical properties, cooking qualities and organoleptic indices of gluten-free or gluten noodles. The obtained results indicated that flour type and date press cake ratio had a significant effect on physical properties (elongation, adhesiveness, cohesiveness, and springiness), chemical components (moisture, protein, lipids, total carbohydrates, total dietary fiber, and ash%), minerals composition, ( Ca, Mg, K, and Fe mg/100g, except Na element), cooking qualities, (optimum cooking time, cooking loss and cooking yield), and organoleptic indices, (smoothness, appearance, taste, chewiness and overall acceptability) of prepared noodles. Generally, it can be concluded that noodles substituted with 10% date press cake are recommended as an alternative food choice for health-conscious consumers. This was involved in the development of such functional noodles not only to improve the nutritional value of the general population but also to help those suffering from degenerative diseases associated by people with celiac and those who wish to exclude gluten-based products from their diet for health reasons.

The data of this work concluded that soft carbonated date bio-beverage with fortified Nano date press cake particles can be produced from date fruit extracts. In addition, date press cake (a main waste produced from date juice extraction from dates) contains valuable nutrients and is viable as food ingredient for the maintenance of a sustainable environment and economy. Therefore, this study intended to evaluate the effects of nanoparticles of date press cake and total soluble solids concentrations on physiochemical properties, microbiological quality, and sensory indices of soft carbonated date bio-beverage.The obtained results clarified that the total soluble solids ratio of soft carbonated date bio-beverage had a significant effect on physiochemical properties, i.e. moisture content, total sugars, reducing sugars, non-reducing sugars, glucose, fructose, ash%, color(IU), pH value, mineral composition (Ca, K, Na, Mg, P, and Fe mg/100g), probiotic bacteria, microbiological analysis, sensory indices, i.e. appearance, sweetness, flavor, acidity and overall acceptability. While fortification of soft carbonated date bio-beverage with nano date press cake particles had a significant effect on glucose, fructose, color (IU), probiotic bacteria, appearance, and overall acceptability. Generally, it can be concluded that a non-alcoholic beverage with 18% total soluble solids of date bio-beverage and 200.00 mg Nano date press cake particles is preferable in terms of physicochemical, microbiological, and sensory attributes and acceptability.

The food chain creates potential health hazards with regards to the transmission of toxic elements to animal tissues, and subsequently to humans. Poultry meat and egg products contain a wide range of trace elements; some of these are of important nutritional value, such as iron (Fe), copper (Cu), zinc (Zn), and manganese (Mn), while others have toxic effects, such as lead (Pb), cadmium (Cd), arsenic (As) and mercury (Hg) of poultry meat and its products. Therefore, this study was conducted in the laboratories of the Food Sci. and Techno. Depart. Fac. Agric. of New Valley University Egypt. The objective of this study is to study the trace element types in poultry meat (breast & thigh) and egg, to ensure the safety of this products offered in the market from any Pollutants. The results indicated that there were significant differences in heavy elements of poultry meat and egg such as Fe, Cu, Zn, Mn, Pb, Cd, As and Hg. The studied heavy elements of poultry meat and egg were under detectable levels in poultry meat and egg, suggesting that there is no threat from toxic heavy metals set by Egyptian Organization for Standardization and Quality Control. More governmental efforts are needed to control the environmental pollution and improve the environment quality of New Valley Governorate Egypt.

Consumers have been more concerned about maintaining a healthy diet. This behavior has affected the dairy products processing industries. Therefore, this study was conducted in the laboratories of the Dairy Departments, Faculty of Agriculture of New Valley University and Assuit University. The aim of this study was to evaluate the physical properties, chemical composition, microbiological parameters, and organoleptic indices of branded yogurt samples (produced from large industrial companies) and unbranded yogurt samples (produced from homemade or small industrial units) offered on the market.The obtained results indicated significant differences in physical properties, chemical composition, microbiological properties and organoleptic indices of physiochemical properties, microbiological parameters, and organoleptic indices of branded unfortified natural yogurt samples and unbranded yogurt samples offered on the market in New Valley Governorate. The microbiological quality of some homemade yogurt being sold and consumed in New Valley Governorate; Egypt is poor. There is a need for the Government to sponsor educational programs for producers so that they can be sensitized on the different branded and unbranded yogurt types found in the market so that there can be uniformity in the end products.

One of the few oils is virgin olive oil, consumed without any chemical treatment. It is likely that the actual storage period and packing type reflect actual changes in the virgin olive oil matrix. So, this work was carried out to study the effect of storage period and packaging container types on the bioactive constituents of virgin olive oil. The results indicated that the storage period had a significant effect on the bioactive constituents of virgin olive oil. A gradual and significant decrease in total sterols, carotenoids, chlorophyll, polyphenols, and tocopherols occurred with a storage period of extended 6 months. There were significant differences in the bioactive constituents of olive oil among the storage containers, i.e., transparent glass, brown glass, transparent polyethylene terephalate brown polyethylene terephalate, and tinplate cans. Brown glass container recorded the lowest loss values of total sterol, carotenoids, and chlorophylls; however, the highest loss values were recorded for transparent polyethylene terephalate. Therefore, it is seen that the storage period and packaging type standards for virgin olive oil can be to meet consumer requirements. Tinplate cans recorded the lowest loss values of total polyphenols and tocopherols. There were significant interactions between storage period and container type for all bioactive constituents. Therefore, it is seen that the storage period and packaging type standards for virgin olive oil can be to meet consumer requirements. Some olive oils stored in plastic bottles (the commercially traditional container) are not adequate for storage, and brown glass remains a better container under the study.

Agricultural production, especially beet sugar production, is expected to face climate change-induced challenges, which require adaptation using innovative techniques and strategies. Therefore, this work was conducted in the rural area of Abnoub, Asyut governorate, Egypt, during the 2020–2021 working season and in laboratories of Delta Sugar Company, Kafr El-Sheikh governorate, as well as in laboratories of Food Science and Technology Department, Faculty of Agriculture, New Valley University, Egypt. The aim of this study was to investigate the effects of juicing season timing on quantitative and qualitative indices of beetroot. The obtained results indicated that juice season timing exhibited a significant effect on quantitative indices of beetroots, including root yield, gross sugar, recoverable sugar, and sugar loss (t/ha) as well as qualitative indices of beetroots, including total soluble solids, purity, sugar recovery, sugar loss% to molasses, non-sucrose substances, quality index, moisture, pol, total sugars, reducing sugars, total nitrogen content, total lipids, marc, ash%, impurities: α-amino N, and Na content. The early juice season, beginning in mid-February, proved to be the best time for sugar beet manufacturing and can be suggested as smart sugar manufacturing in Egypt to combat climate change. However, under the study conditions, the timing of the late juice season in mid-June is unfavorable for sugar manufacturing.

Kishk is a natural functional food as minor constituents that are deficient in milk are supplemented by cereals. It also widely consumed in the diet of many people in the Middle East, especially Upper Egypt. This work was conducted at Dairy Department laboratories, Faculty of Agriculture, New Valley University as well as laboratories of Agricultural Research Center, Giza, Egypt. The aim of this paper is to investigate replacing bulgur by different percent of broken faba bean seeds (by-product) and type of milk on compositional, nutritional, microbiological, and sensory qualities of Saidy kishk to increase the added value viewpoint of economical and nutritional. The results indicated that there were a significant differences in physiochemical properties, i.e. moisture, ash, protein, fat, carbohydrates contents, pH and titratable acidity, essential amino acids, mineral contents such as Ca, Mg, K, Na, P and Fe, microbiological properties, TBC and LABC as well as sensory properties of Saidy Kishk samples as a result of replacing bulgur by different percent of broken faba bean seeds by 25 and 50% or change the studied milk type, i.e. full cow milk, skimmed milk or Laban zeer. This study concluded that Saidy Kishk samples manufactured from 50% B+50% Fb with skimmed milk had the highest values of threonine (3.75%), leucine (10.91%), lysine (6.47%), phenylalanine (5.33%), valine (4.88%), histidine (3.11%), Ca (319.67mg), Mg (172.00mg), K (1117.67mg/100g DWB) and Fe (7.19 ppm). Therefore, it is suggested that this formula of Saidy Kishk samples could be used to increase the added value viewpoint of economical and nutritional.