Accessibility Skip to Global Navigation Skip to Local Navigation Skip to Content Skip to Search Skip to Site Map Menu

Dr Alaa El-Din Ahmed Bekhit

Associate Professor

PhD (Lincoln), MSc (Reading), BSc Hons (Alexandria)

Aladin Bekhit

Contact

Tel 64 3 479 4994 Ext 4994
Email aladin.bekhit@otago.ac.nz
Location Gregory G05

^ Top of page

About

Aladin is a meat scientist and food technologist. Aladin has a varied background with experience in engineering, biochemistry and technology which allows him to tackle research problems with a multi-disciplined approach. He has previously been employed as a research scientist for AgResearch, as well as lecturer at Lincoln University.

Aladin is interested in muscle biochemistry and other factors that control meat quality (particularly colour and tenderness), as well as waste utilization.

Waste utilization is a growing field, increasing in its importance across industries and particularly for the food industry. Global food shortages and rising production costs are making the retention and use of valuable by-products more and more necessary. Aladin is particularly interested in the recovery of bioactive compounds from food waste, and until recently he was the only New Zealand academic working in this area.

Aladin always encourages his research students, whether they are doing PGDip, Master’s thesis or PhD, to produce information that is publishable and useful to the field, and to get involved in the scientific community.

^ Top of page

Teaching

Course Co-ordinator

Contributor to

^ Top of page

Research

Research Interests

  • Waste utilization in general with the aim of recovering bioactive compounds from food waste.
  • Biochemistry of muscle foods.
  • How different processing options or interventions can manipulate food quality, specifically meat.
  • Interdisciplinary research.

Research projects

  • Boosting Exports of the New Zealand Dairy Sheep Industry (AgResearch/MBIE).
  • Premium Protein (Smart Idea Phase 1, Prof G Dias Anatomy).

Postgraduate Supervision

The projects Aladin will supervise are usually in, but not restricted to, the areas of waste utilization and novel foods or meat quality.

Current students


Thirawat (TK) Tantamacharik, (PhD) "Investigation of proteolytic modification of milk proteins to generate novel biomaterials."

William Pickup, (MSc thesis) "Sugar detection thresholds in a food matrix."

Mengxin (Mou) Huang, (MSc thesis) "Analysis of mutton bird stomach oil."

Senni Bunga, (PhD) "Fish Roe Spoilage Metabolism and Compositional Changes."

Dong Ju (Jenny) Kim, (MSc thesis) "Characterization of lipids from Mutton bird (Puffinus griseus)."

Keegan Burrow, (PhD) "Mineral binding protein & peptide interactions in sheep’s milk: Bioactivity & bioavailability."

Mohammed Abdulaziz Alsaif, (PhD) "Toxicological studies of methiocarbin female rats (in vivo/in vitro) and the protective effect of natural food compounds."

Yakun Hou, (PhD) “Utilization of shells and spines of kina.”

Zhijing Ye (PhD) (Lincoln University), “ Bioactives in wine lees."

TA Mungure (PhD), "Lipid and protein oxidative stability of dry and wet aged venison."

Qianli Ma (AUT) (PhD), “Meat volatile compounds.”


Recent students

Minh Ha (PhD 2015) “Whey milk proteins from ruminants.”

Khalid Al-Sho'aily (PhD 2014), “Production of vinegar from Omani dates and characterization of its aroma compounds.”

Clara Bah (PhD, 2015), “Evaluation of slaughterhouse animal blood properties.”

Zhijing Ye (MSc, 2015), “Modification of bioactives in lees.”

Jonathan Chuah (Hons, 2013), “Fatty acids in lambs.”

Sophia Lee (Hons, 2012), “Characterization of novel protease from asparagus wastes”

Amin Shavandi (PhD 2017) “Development and characterization of calcium phosphate and a/B chitosan biocomposites for bone tissue engineering.”

Natalie Howes (PhD), “Effects of plant fatty acids on lamb fatty acid composition.”


^ Top of page

Publications

Taylor, J., Mohamed Ahmed, I. A., Al-Juhaimi, F. Y., & Bekhit, A. E.-D. A. (2020). Consumers’ perceptions and sensory properties of beef patty analogues. Foods, 9(1), 63. doi: 10.3390/foods9010063

Amini Khoozani, A., Kebede, B., Birch, J., & Bekhit, A. E.-D. A. (2020). The effect of bread fortification with whole green banana flour on its physicochemical, nutritional and in vitro digestibility. Foods, 9(2), 152. doi: 10.3390/foods9020152

Gong, X., Morton, J. D., Bhat, Z. F., Mason, S. L., & Bekhit, A. E.-D. A. (2020). Comparative efficacy of actinidin from green and gold kiwi fruit extract on in vitro simulated protein digestion of beef Semitendinosus and its myofibrillar protein fraction. International Journal of Food Science & Technology, 55, 742-750. doi: 10.1111/ijfs.14345

Ahmmed, M. K., Ahmmed, F., Tian, H., Carne, A., & Bekhit, A. E.-D. (2020). Marine omega-3 (n-3) phospholipids: A comprehensive review of their properties, sources, bioavailability, and relation to brain health. Comprehensive Reviews in Food Science & Food Safety, 19(1), 64-123. doi: 10.1111/1541-4337.12510

Bhat, Z. F., Morton, J. D., Zhang, X., Mason, S. L., & Bekhit, A. E.-D. A. (2020). Sous-vide cooking improves the quality and in-vitro digestibility of Semitendinosus from culled dairy cows. Food Research International, 127, 108708. doi: 10.1016/j.foodres.2019.108708

Edited Book - Research

Bekhit, A. E.-D. A. (Ed.). (2017). Advances in meat processing technology. Boca Raton, FL: CRC Press, 604p. doi: 10.1201/9781315371955

^ Top of page

Chapter in Book - Research

Shavandi, A., Hou, Y., Carne, A., McConnell, M., & Bekhit, A. E.-D. A. (2019). Marine waste utilization as a source of functional and health compounds. In F. Toldrá (Ed.), Advances in food and nutrition research. (pp. 187-254). Cambridge, MA: Academic Press. doi: 10.1016/bs.afnr.2018.08.001

Ponnampalam, E. N., Bekhit, A. E. D., Bruce, H., Scollan, N. D., Muchenje, V., Silva, P., & Jacobs, J. L. (2019). Production strategies and processing systems of meat: Current status and future outlook for innovation: A global perspective. In C. M. Galanakis (Ed.), Sustainable meat production and processing. (pp. 17-44). London, UK: Academic Press. doi: 10.1016/B978-0-12-814874-7.00002-X

Burrow, K., Young, W., Carne, A., McConnell, M., & Bekhit, A. E.-D. (2018). Interactions of milk proteins with minerals. In G. W. Smithers (Ed.), Reference module in food science. Elsevier. doi: 10.1016/B978-0-08-100596-5.22489-X

Bekhit, A. E.-D. A., Morton, J. D., Bhat, Z. F., & Zequan, X. (2018). Meat colour: Chemistry and measurement systems. In G. Smithers (Ed.), Reference module in food science. Elsevier. doi: 10.1016/B978-0-08-100596-5.22419-0

Bekhit, A. E.-D. A., Morton, J. D., Bhat, Z. F., & Kong, L. (2018). Meat color: Factors affecting color stability. In G. Smithers (Ed.), Reference module in food science. Elsevier. doi: 10.1016/B978-0-08-100596-5.21665-X

Tantamacharik, T., Carne, A., Agyei, D., Birch, J., & Bekhit, A. E.-D. A. (2018). Use of plant proteolytic enzymes for meat processing. In M. G. Guevara & G. R. Daleo (Eds.), Biotechnological applications of plant proteolytic enzymes. (pp. 43-67). Cham, Switzerland: Springer. doi: 10.1007/978-3-319-97132-2_3

Niakousari, M., Damyeh, M. S., Gahruie, H. H., Bekhit, A. E.-D. A., Greiner, R., & Roohinejad, S. (2018). Conventional emulsions. In S. Roohinejad, R. Greiner, I. Oey & J. Wen (Eds.), Emulsion-based systems for delivery of food active compounds: Formation, application, health and safety. (pp. 1-27). Hoboken, NJ: Wiley. doi: 10.1002/9781119247159.ch1

Amini Khoozani, A., Birch, J., & Bekhit, A. E.-D. A. (2018). Resistant starch preparation methods. In G. Smithers (Ed.), Reference module in food science. Elsevier. doi: 10.1016/B978-0-08-100596-5.22491-8

Mungure, T. E., Bekhit, A. E.-D., Carne, A., Roohinejad, S., Mallikarjunan, K., & Birch, J. (2018). Application of HPLC in characterisation of triacylglycerols and detection of adulteration in cold pressed seed oils. In G. W. Smithers (Ed.), Reference module in food science. Elsevier. doi: 10.1016/B978-0-08-100596-5.22526-2

Ahmed, I. A. M., Al-Juhaimi, F. Y., & Bekhit, A. E.-D. A. (2018). Fermentation of grains. In G. Smithers (Ed.), Reference module in food science. Elsevier. doi: 10.1016/B978-0-08-100596-5.21657-0

Morton, J. D., Bhat, Z. F., & Bekhit, A. E.-D. A. (2018). Proteases and Meat Tenderization. In G. Smithers (Ed.), Reference modules in food science. Elsevier. doi: 10.1016/B978-0-08-100596-5.21663-6

Kanokruangrong, S., Birch, J., & Bekhit, A. E.-D. A. (2018). Processing effects on meat flavor. In G. Smithers (Ed.), Reference module in food science. Elsevier. doi: 10.1016/B978-0-08-100596-5.21861-1

Nowak, K. W., Ropelewska, E., Bekhit, A. E.-D. A., & Markowski, M. (2017). Ultrasound applications in the meat industry. In A. E.-D. A. Bekhit (Ed.), Advances in meat processing technology. (pp. 3-32). Boca Raton, FL: CRC Press. doi: 10.1201/9781315371955

Elansari, A., & Bekhit, A. E.-D. A. (2017). Freezing/thawing technologies of meat. In A. E.-D. A. Bekhit (Ed.), Advances in meat processing technology. (pp. 219-268). Boca Raton, FL: CRC Press. doi: 10.1201/9781315371955

Pottier, L., de Lamballerie, M., Bekhit, A. E.-D. A., Yang, H., & Rosenthal, A. (2017). Manipulation of meat quality: High pressure treatment. In A. E.-D. A. Bekhit (Ed.), Advances in meat processing technology. (pp. 169-218). Boca Raton, FL: CRC Press. doi: 10.1201/9781315371955

Mungure, T. E., Stewart, I., Birch, J., & Bekhit, A. E.-D. A. (2017). NMR spectroscopy applications in the meat industry. In A. E.-D. A. Bekhit (Ed.), Advances in meat processing technology. (pp. 343-384). Boca Raton, FL: CRC Press. doi: 10.1201/9781315371955

Chia, J., Burrow, K., Carne, A., McConnell, M., Samuelsson, L., Day, L., … Bekhit, A. E.-D. A. (2017). Minerals in sheep milk. In R. R. Watson, R. J. Collier & V. R. Preedy (Eds.), Nutrients in dairy and their implications for health and disease. (pp. 345-362). London, UK: Elsevier. doi: 10.1016/B978-0-12-809762-5.00027-9

Bekhit, A. E.-D. A., Suwandy, V., Carne, A., Mohamed Ahmed, I. A., & Wang, Z. (2017). Manipulation of meat quality: Electrical stimulation and pulsed electric field. In A. E.-D. A. Bekhit (Ed.), Advances in meat processing technology. (pp. 121-168). Boca Raton, FL: CRC Press. doi: 10.1201/9781315371955

Ponnampalam, E. N., Bekhit, A. E.-D. A., Holman, B. W. B., Jayasundera, M., Lewandowski, P. A., Dunshea, F. R., … Gill, H. (2017). Use of plant materials to enhance the nutritional appeal of processed meat products. In A. E.-D. A. Bekhit (Ed.), Advances in meat processing technology. (pp. 413-446). Boca Raton, FL: CRC Press. doi: 10.1201/9781315371955

Bekhit, A. E.-D. A., Carne, A., Ryder, K., Ha, M., & Kong, L. (2017). Manipulation of meat structure: Use of exogenous proteases. In A. E.-D. A. Bekhit (Ed.), Advances in meat processing technology. (pp. 65-120). Boca Raton, FL: CRC Press. doi: 10.1201/9781315371955

Wang, Y., Bekhit, A. E.-D. A., Morton, J. D., & Mason, S. (2017). Nutritional value of deer milk. In R. Ross Watson, R. J. Collier & V. R. Preedy (Eds.), Nutrients in dairy and their implications for health and disease. (pp. 363-375). London, UK: Academic Press. doi: 10.1016/B978-0-12-809762-5.00028-0

Ng, T. B., Bekhit, A. E.-D. A., Fang, E. F., Li, X., Li, Q., Guo, H., & Wong, J. H. (2016). Grapefruit (Citrus paradisii) oils. In V. R. Preedy (Ed.), Essential oils in food preservation, flavor and safety. (pp. 463-470). Amsterdam: Academic Press. doi: 10.1016/B978-0-12-416641-7.00052-3

Ng, T. B., Bekhit, A. E.-D. A., Fang, E. F., & Wong, J. H. (2016). Grape seed (Vitis vinifera) oils. In V. R. Preedy (Ed.), Essential oils in food preservation, flavor and safety. (pp. 455-462). Amsterdam: Academic Press. doi: 10.1016/B978-0-12-416641-7.00051-1

Bekhit, A. E.-D. A., & Roohinejad, S. (2016). Cook-chilled and cook-frozen foods. In G. W. Smithers (Ed.), Reference module in food science. Elsevier. doi: 10.1016/B978-0-08-100596-5.03348-5

Ng, T. B., Fang, E. F., Bekhit, A. E.-D. A., & Wong, J. H. (2016). Methods for the characterization, authentication, and adulteration of essential oils. In V. R. Preedy (Ed.), Essential oils in food preservation, flavor and safety. (pp. 11-17). Amsterdam: Academic Press. doi: 10.1016/B978-0-12-416641-7.00002-X

Teh, S.-S., & Bekhit, A. E.-D. A. (2015). Utilization of oilseed cakes for human nutrition and health benefits. In K. R. Hakeem, M. Jawaid & O. Y. Alothman (Eds.), Agricultural biomass based potential materials. (pp. 191-229). Cham, Switzerland: Springer. doi: 10.1007/978-3-319-13847-3_10

Bekhit, A. E. D., & Bekhit, A. A. (2014). Natural antiviral compounds. In Atta-ur-Rahman (Ed.), Studies in natural products chemistry (Vol. 42). (pp. 195-228). Oxford, UK: Elsevier. doi: 10.1016/B978-0-444-63281-4.00007-0

Bekhit, A. E., & Farouk, M. M. (2013). Nutritive and health value of camel meat. In I. T. Kadim, O. Mahgoub, B. Faye & M. Farouk (Eds.), Camel meat and meat products. (pp. 205-223). Oxford, UK: CABI.

Kadim, I. T., Farouk, M. M., Mahgoub, O., & Bekhit, A. E. (2013). Slaughtering and processing of camels. In I. T. Kadim, O. Mahgoub, B. Faye & M. Farouk (Eds.), Camel meat and meat products. (pp. 54-72). Oxford, UK: CABI.

Farouk, M. M., & Bekhit, A. E. (2013). Processed camel meats. In I. T. Kadim, O. Mahgoub, B. Faye & M. Farouk (Eds.), Camel meat and meat products. (pp. 186-204). Oxford, UK: CABI.

Bekhit, A. E., Hopkins, D. L., Farouk, M. M., & Carne, A. (2013). Interventions to improve the tenderness of fresh meat: A future prospect for camel meat research. In I. T. Kadim, O. Mahgoub, B. Faye & M. Farouk (Eds.), Camel meat and meat products. (pp. 153-185). Oxford, UK: CABI.

Bekhit, A. E.-D., & Oey, I. (2012). Kiwifruit. In M. Siddiq (Ed.), Tropical and subtropical fruits: Postharvest physiology, processing and packaging. (pp. 479-502). Ames, IA: Wiley-Blackwell.

^ Top of page

Journal - Research Article

Taylor, J., Mohamed Ahmed, I. A., Al-Juhaimi, F. Y., & Bekhit, A. E.-D. A. (2020). Consumers’ perceptions and sensory properties of beef patty analogues. Foods, 9(1), 63. doi: 10.3390/foods9010063

Bhat, Z. F., Morton, J. D., Zhang, X., Mason, S. L., & Bekhit, A. E.-D. A. (2020). Sous-vide cooking improves the quality and in-vitro digestibility of Semitendinosus from culled dairy cows. Food Research International, 127, 108708. doi: 10.1016/j.foodres.2019.108708

Ahmmed, M. K., Ahmmed, F., Tian, H., Carne, A., & Bekhit, A. E.-D. (2020). Marine omega-3 (n-3) phospholipids: A comprehensive review of their properties, sources, bioavailability, and relation to brain health. Comprehensive Reviews in Food Science & Food Safety, 19(1), 64-123. doi: 10.1111/1541-4337.12510

Gong, X., Morton, J. D., Bhat, Z. F., Mason, S. L., & Bekhit, A. E.-D. A. (2020). Comparative efficacy of actinidin from green and gold kiwi fruit extract on in vitro simulated protein digestion of beef Semitendinosus and its myofibrillar protein fraction. International Journal of Food Science & Technology, 55, 742-750. doi: 10.1111/ijfs.14345

Amini Khoozani, A., Kebede, B., Birch, J., & Bekhit, A. E.-D. A. (2020). The effect of bread fortification with whole green banana flour on its physicochemical, nutritional and in vitro digestibility. Foods, 9(2), 152. doi: 10.3390/foods9020152

Burrow, K., Young, W., McConnell, M., Carne, A., Barr, D., Reid, M., & Bekhit, A. E.-D. (2020). The effect of sheep and cow milk supplementation of a low calcium diet on the distribution of macro and trace minerals in the organs of weanling rats. Nutrients, 12(3), 594. doi: 10.3390/nu12030594

Hou, Y., Carne, A., McConnell, M., Bekhit, A. A., Mros, S., Amagase, K., & Bekhit, A. E.-D. A. (2020). In vitro antioxidant and antimicrobial activities, and in vivo anti-inflammatory activity of crude and fractionated PHNQs from sea urchin (Evechinus chloroticus). Food Chemistry, 316, 126339. doi: 10.1016/j.foodchem.2020.126339

Hou, Y., Carne, A., McConnell, M., Mros, S., Bekhit, A. A., & Bekhit, A. E.-D. A. (2020). Macroporous resin extraction of PHNQs from Evechinus chloroticus sea urchin and their in vitro antioxidant, anti-bacterial and in silico anti-inflammatory activities. LWT. Advance online publication. doi: 10.1016/j.lwt.2020.109817

Amini Khoozani, A., Kebede, B., & Bekhit, A. E.-D. A. (2020). Rheological, textural and structural changes in dough and bread partially substituted with whole green banana flour. LWT. Advance online publication. doi: 10.1016/j.lwt.2020.109252

Amini Khoozani, A., Birch, J., & Bekhit, A. E.-D. A. (2020). Textural properties and characteristics of whole green banana flour produced by air-oven and freeze-drying processing. Journal of Food Measurement & Characterization. Advance online publication. doi: 10.1007/s11694-020-00402-7

Mungure, T. E., Birch, E. J., Ponnampalam, E. N., Stewart, I., Mohamed Ahmed, I. A., Al-Juhaimi, F. Y., & Bekhit, A. E.-D. A. (2020). Conjugated linoleic acid and cholesterol oxidative products generated in hot boned beef Semimembranosus muscle as affected by rigor temperature, ageing and display time. Foods, 9(1), 43. doi: 10.3390/foods9010043

Bhat, Z. F., Morton, J. D., Mason, S. L., & Bekhit, A. E.-D. A. (2020). The application of pulsed electric field as a sodium reducing strategy for meat products. Food Chemistry, 306, 125622. doi: 10.1016/j.foodchem.2019.125622

Hou, Y., Carne, A., McConnell, M., Mros, S., Vasileva, E. A., Mishchenko, N. P., Burrow, K., Wang, K., … Bekhit, A. E.-D. A. (2020). PHNQ for Evechinus chloroticus sea urchin supplemented with calcium promotes mineralization in Saos-2 human bone cell line. Marine Drugs, 18(7), 373. doi: 10.3390/md18070373

Mungure, T. E., Farouk, M. M., Birch, E. J., Carne, A., Staincliffe, M., Stewart, I., & Bekhit, A. E.-D. A. (2020). Effect of PEF treatment on meat quality attributes, ultrastructure and metabolite profiles of wet and dry aged venison Longissimus dorsi muscle. Innovative Food Science & Emerging Technologies, 65, 102457. doi: 10.1016/j.ifset.2020.102457

Bhat, Z. F., Morton, J. D., Mason, S. L., & Bekhit, A. E.-D. A. (2019). Current and future prospects for the use of pulsed electric field in the meat industry. Critical Reviews in Food Science & Nutrition, 59(10), 1660-1674. doi: 10.1080/10408398.2018.1425825

Zhang, H., Birch, J., Ma, Z. F., Xie, C., Yang, H., Bekhit, A. E.-D., & Dias, G. (2019). Optimization of microwave-assisted extraction of bioactive compounds from New Zealand and Chinese Asparagus officinalis L. roots. Journal of Food Science & Technology, 56(2), 799-810. doi: 10.1007/s13197-018-3540-0

Amini Khoozani, A., Bekhit, A. E.-D. A., & Birch, J. (2019). Effects of different drying conditions on the starch content, thermal properties and some of the physicochemical parameters of whole green banana flour. International Journal of Biological Macromolecules, 130, 938-946. doi: 10.1016/j.ijbiomac.2019.03.010

More publications...