Mohamed Ramadan Mohamed Masoud <br/><br/>
Technological , physio - chemical and biological attributes of some innovated bakery products containing naturally occuring antioxidants /  
 الخصائص التكنولوجية والفيزيوكيمائية والبيولوجية لبعض منتجات المخابز المستحدثة والمحتوية على مضادات الاكسدة الطبيعية 
Mohamed Ramadan Mohamed Masoud ; Supervised Ferial Abd El aziz Ismail , Salwa Bayoumi Elmagoli , Nabih Abd El hamid Ibrahim 
 - Cairo :   Mohamed Ramadan Mohamed Masoud ,   2007 
 - 232P :   ill ;   25cm 
<br/><br/>Thesis (PH.D.) - Cairo University - Faculty Of Agriculture - Department Of Food Science and Technology 
<br/><br/> In conclusion , the above mentioned results indicated that the treatment with natural antioxidants sources ; wheat germ , dried carrots , dried guava and pretzels reduced serum glucose level , cholesterol , LDL , (GOT and GPT) , uric acid , urea and creatinine values in compared to the diabetic control and BHT groups In addition , natural antioxidants were affected as a positive action for reducing the activity of liver enzymes AST or ALT Also , synthetic antioxidants (BHT) , in comparison with natural antioxidants showed lower enzyme activity Meanwhile , diabetic control (injected with alloxan and fed in basal diet) showed negative action 
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<br/><br/><label>Subjects--Index Terms: </label>Biological attributes Food Science and Technology Innovated bakery products Naturally occuring antioxidants