Aish Baladi
Aish Baladi is a traditional Egyptian flatbread that holds deep cultural significance. It’s often described as the backbone of Egyptian cuisine, enjoyed with almost every […]
Month: March 2025
Laban Zeer
Laban Zeer (or Laban Rayeb) is a traditional fermented milk drink from Egypt. It’s a type of naturally soured milk, often made and stored in […]
Mish Cheese
Mish cheese is a traditional fermented cheese from Egypt, known for its bold, tangy, and pungent flavor. It’s deeply rooted in rural Egyptian cuisine and […]
Karish Cheese
Karish cheese (or Kareish cheese) is a traditional, low-fat, soft white cheese that originates from Egypt. It has ancient roots, dating back to the Pharaonic […]
Phthalic Acid Esters (PAEs) or Phthalates
Phthalic acid esters (PAEs) — commonly known as phthalates — are a group of synthetic chemicals used as plasticizers to increase the flexibility and durability […]
The Power of Optogenetic Tools in Microbial Control
Optogenetic tools have revolutionized the way we study and control biological systems by using light to precisely manipulate cellular processes (Wang et al., 2025). When […]
Lipid Oxidation In Foods
Lipid oxidation is a major cause of quality deterioration in foods, especially those containing fats and oils. It’s a complex process where unsaturated fatty acids […]
Photooxidation In Food
Photooxidation in foods is a type of oxidative reaction triggered by light exposure — particularly from ultraviolet (UV) and visible light. This process leads to […]