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Professor Alaa El-Din Ahmed Bekhit

Professor

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

Aladin Bekhit

Contact

Tel +64 3 479 4994
Email aladin.bekhit@otago.ac.nz
Office: Archway West 1.06

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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.

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Teaching

Course Co-ordinator

Contributor to

  • FOSC 111 Food in a Changing World
  • FOSC 201 Food Components, Processing and Functionality
  • FOSC 202 Food Systems and Quality

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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
  • Alternative proteins
  • Halal food research
  • Interdisciplinary research

Research projects

  • 2019 – Total volatile basic nitrogen in meat products: occurrence, method of determination and use as a freshness indicator (Australian Meat Processor Corporation).
  • 2019 – PhD funding – Phospholipids from fish by-products (funded by Sanford Ltd)
  • 2018 – Safety of Meat co-products. NZ Food Safety Science & Research Centre.
  • 2018 – Sheep milk and bone health. The Agricultural and Marketing Research and Development Trust (AIGPrReq-000220)
  • 2018 – Quality of organic farmed lambs. Avalon Farm Holding Ltd.
  • 2015 – 2017 Development of High Quality Nutritional Protein from Wool – MIBE
  • 2014 – Dark cut meat. Review commissioned by Australian Meat Processing Corporation
  • 2013 – AgResearch – Extraction of Gelatin
  • 2013 – Bioactives from wastes – Strategic UORG
  • 2013 – PhD funding – Effect of grazing on lipids in sheep meat (AbcusBio)
  • 2013 – 2018 Sheep milk MBIE
  • 2012 – Enhancement of meat quality by pulsed electric field application (Australian Meat Processor Corporation (AMPC)).
  • 2012 – Predicting colour and flavour stabilities of meat from pre-slaughter assessments (Australian Meat Processor Corporation).
  • 2010 – Sustainable Footrot treatment Phase 2 (Sustainable Farming Fund and AGMART)
  • 2010 – Bioactive compounds from Deer Milk (Priming Partnerships Fund).
  • 2019 – Total volatile basic nitrogen in meat products: occurrence, method of determination and use as a freshness indicator (Australian Meat Processor Corporation).
  • 2019 – PhD funding – Phospholipids from fish by-products (funded by Sanford Ltd)
  • 2018 – Safety of Meat co-products. NZ Food Safety Science & Research Centre.
  • 2018 – Sheep milk and bone health. The Agricultural and Marketing Research and Development Trust (AIGPrReq-000220)
  • 2018 – Quality of organic farmed lambs. Avalon Farm Holding Ltd.
  • 2015 – 2017 Development of High Quality Nutritional Protein from Wool – MIBE
  • 2014 – Dark cut meat. Review commissioned by Australian Meat Processing Corporation
  • 2013 – AgResearch – Extraction of Gelatin
  • 2013 – Bioactives from wastes – Strategic UORG
  • 2013 – PhD funding – Effect of grazing on lipids in sheep meat (AbcusBio)
  • 2013 – 2018 Sheep milk MBIE
  • 2012 – Enhancement of meat quality by pulsed electric field application (Australian Meat Processor Corporation (AMPC)).
  • 2012 – Predicting colour and flavour stabilities of meat from pre-slaughter assessments (Australian Meat Processor Corporation).
  • 2010 – Sustainable Footrot treatment Phase 2 (Sustainable Farming Fund and AGMART)
  • 2010 – Bioactive compounds from Deer Milk (Priming Partnerships Fund).

Postgraduate supervision

Current PhD students

  • Salome Dini – Lipopeptides
  • Ruchita Kavle – Edible insects’ protein
  • Nethmini Haththotuwa (Anatomy) – Keratin derived protein
  • Siripong Kanokruangrong – Investigating the biochemistry of fresh meat colour

Current MSc students

  • Shuxian Li – Fermented fish roe
  • Yu-Tong Gao – Brain phospholipids

Past PhD students

  • Mirja Ahhmed – Lipids from Fish heads
  • Mohamed Al-saif – Toxicological studies on grape seed extracts
  • Amir Amini Khoozani – Green banana
  • TK Tantamacharik – Peptides from Sheep milk
  • Mylene Anwar – Taro (Colocasia esculenta) water-soluble non-starch polysaccharide
  • Zuhaib F. Bhat (Lincoln University) – Novel processing technologies and meat quality
  • Reshan Jayawardena Mudiyanselage (Lincoln University) – Meat Co-products
  • Ye Wang (Lincoln University) – Deer Milk
  • Senni Bunga – Fish Roe
  • Tanyaradzwa Mungure – Quality of venison
  • Keegan Burrow – Mineral-binding proteins in sheep milk
  • Hongxia Zhang – Bioactives from Asparagus roots
  • Yakun Hou – Bioactives from Kina Shells
  • Zhijing Ye (Lincoln University) – Modification of bioactives in lees (Lincoln Uni)
  • Natalie Howes – Grazing and lamb quality
  • SueSiang Teh – Bioactives from oilseed cakes
  • Minh HA – Milk proteins from ruminants

Past MSc students

  • Yi-Ting Sung – Lamb flavour
  • Jonas Maierl – Untargeted profiling of protein oxidation in dry aged venison
  • Linakshi Weerakoon – Safety of meat co-products
  • Mengxin (Mou) Huang, (MSc thesis) – “Analysis of mutton bird stomach oil.”
  • Dong Ju (Jenny) Kim, (MSc thesis) – “Characterization of lipids from Mutton bird (Puffinus griseus).”

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Publications

Bekhit, A.E.D. (2023, May). Phospholipids from marine sources. Guangdong Ocean University, Guangdong, China [Online]. [Invited Presentation].

Kavle, R. R., Nolan, P. J., Carne, A., Agyei, D., Morton, J. D., & Bekhit, A. E.-D. A. (2023). Earth worming: An evaluation of earthworm (Eisenia andrei) as an alternative food source. Foods, 12, 1948. doi: 10.3390/foods12101948

Kavle, R. R., Pritchard, E., Bekhit, A. E.-D. A., Carne, A., & Agyei, D. (2023). Nutrient content and functionalities of edible insects. In S. Grasso & M. Bordiga (Eds.), Edible insects processing for food and feed: From startups to mass production. (pp. 53-84). Boca Raton, FL: CRC Press. doi: 10.1201/9781003165729-4

Ye, Z., Shi, J., Harrison, R., Hider, R., & Bekhit, A. E.-D. A. (2023). Studies on the effect of oxidation on bioactivity of phenolics and wine lees extracts. Antioxidants, 12, 931. doi: 10.3390/antiox12040931

Kavle, R. R., Pritchard, E. T. M., Carne, A., Bekhit, A. E.-D. A., Morton, J. D., & Agyei, D. (2023). Nutritional composition and techno-functional properties of sago palm weevil (Rhynchophorus ferrugineus) larvae protein extract. Journal of Asia-Pacific Entomology, 26, 102086. doi: 10.1016/j.aspen.2023.102086

Bekhit, A. E.-D. A. (Ed.). (2022). Fish roe: Biochemistry, products, and safety. London, UK: Academic Press, 413p. doi: 10.1016/C2019-0-00711-X

Edited Book - Research

Bekhit, A. E.-D. A., Riley, W. W., & Hussain, M. A. (Eds.). (2022). Alternative proteins: Safety and food security considerations. Boca Raton, FL: CRC Press, 448p. doi: 10.1201/9780429299834

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

Edited Book - Research

Kavle, R. R., Pritchard, E., Bekhit, A. E.-D. A., Carne, A., & Agyei, D. (2023). Nutrient content and functionalities of edible insects. In S. Grasso & M. Bordiga (Eds.), Edible insects processing for food and feed: From startups to mass production. (pp. 53-84). Boca Raton, FL: CRC Press. doi: 10.1201/9781003165729-4

Chapter in Book - Research

Ahmed, I. A. M., Al-Juhaimi, F. Y., Bhat, Z. F., Carne, A., & Bekhit, A. E.-D. (2022). Non-traditional meat sources, production, nutritional and health aspects, consideration of safety aspects and religious views. In A. E.-D. A. Bekhit, W. W. Riley & M. A. Hussain (Eds.), Alternative proteins: Safety and food security considerations. (pp. 215-270). Boca Raton, FL: CRC Press. doi: 10.1201/9780429299834-8

Chapter in Book - Research

Ahmmed, M. K., Ahmmed, F., Carne, A., Tian, H. S., & Bekhit, A. E.-D. A. (2022). Fish roe phospholipids and health: Composition, extraction, storage and brain health application. In A. E.-D. A. Bekhit (Ed.), Fish roe: Biochemistry, products, and safety. (pp. 93-142). London, UK: Academic Press. doi: 10.1016/B978-0-12-819893-3.00005-9

Chapter in Book - Research

Amin, H. F., Carne, A., & Bekhit, A. E.-D. A. (2022). Fish roe products: Middle East perspective. In A. E.-D. A. Bekhit (Ed.), Fish roe: Biochemistry, products, and safety. (pp. 283-310). London, UK: Academic Press. doi: 10.1016/B978-0-12-819893-3.00010-2

Chapter in Book - Research

Bekhit, A. E.-D. A., & Hopkins, D. L. (2022). Tenderizing mechanisms: Chemical. In Reference module in food science. Elsevier. doi: 10.1016/B978-0-323-85125-1.00113-7

Chapter in Book - Research

Bekhit, A. E.-D. A., Ahmmed, M. K., Sicuro, B., Ghelichi, S., & Carne, A. (2022). Fish roe products: European perspective. In A. E.-D. A. Bekhit (Ed.), Fish roe: Biochemistry, products, and safety. (pp. 311-341). London, UK: Academic Press. doi: 10.1016/B978-0-12-819893-3.00012-6

Chapter in Book - Research

Bekhit, A. E.-D., Shi, J., Ye, Z., Ahmed, I. A. M., Al-Juhaimi, F. Y., Riley, W. W., & Gooneratne, R. (2022). Snails. In A. E.-D. A. Bekhit, W. W. Riley & M. A. Hussain (Eds.), Alternative proteins: Safety and food security considerations. (pp. 133-172). Boca Raton, FL: CRC Press. doi: 10.1201/9780429299834-6

Chapter in Book - Research

Bhaskar, S., Kavle, R. R., Bekhit, A. E.-D. A., & Agyei, D. (2022). Prospects for processing of fish roe and caviar using novel techniques. In A. E.-D. A. Bekhit (Ed.), Fish roe: Biochemistry, products, and safety. (pp. 383-400). London, UK: Academic Press. doi: 10.1016/B978-0-12-819893-3.00007-2

Chapter in Book - Research

Bhat, Z. F., Morton, J. D., Bekhit, A. E.-D. A., Kumar, S., & Bhat, H. F. (2022). Cultured meat: Challenges in the path of production and 3D food printing as an option to develop cultured meat-based products. In A. E.-D. A. Bekhit, W. W. Riley & M. A. Hussain (Eds.), Alternative proteins: Safety and food security considerations. (pp. 271-296). Boca Raton, FL: CRC Press. doi: 10.1201/9780429299834-9

Chapter in Book - Research

Bunga, S., Carne, A., & Bekhit, A. E.-D. A. (2022). Composition and nutrition of fish roes. In A. E.-D. A. Bekhit (Ed.), Fish roe: Biochemistry, products, and safety. (pp. 41-92). London, UK: Academic Press. doi: 10.1016/B978-0-12-819893-3.00011-4

Chapter in Book - Research

Ghelichi, S., Hajfathalian, M., & Bekhit, A. E.-D. A. (2022). Caviar: Processing, composition, safety, and sensory attributes. In A. E.-D. A. Bekhit (Ed.), Fish roe: Biochemistry, products, and safety. (pp. 183-209). London, UK: Academic Press. doi: 10.1016/B978-0-12-819893-3.00006-0

Chapter in Book - Research

Gouda, M., & Bekhit, A. E.-D. (2022). Allergenicity risks associated with novel proteins and rapid methods of detection. In A. E.-D. A. Bekhit, W. W. Riley & M. A. Hussain (Eds.), Alternative proteins: Safety and food security considerations. (pp. 379-406). Boca Raton, FL: CRC Press. doi: 10.1201/9780429299834-13

Chapter in Book - Research

Haq, M., Suraiya, S., Ahmmed, M. K., & Bekhit, A. E.-D. A. (2022). Fish roe products: Asian perspective. In A. E.-D. A. Bekhit (Ed.), Fish roe: Biochemistry, products, and safety. (pp. 243-281). London, UK: Academic Press. doi: 10.1016/B978-0-12-819893-3.00008-4

Chapter in Book - Research

Hassoun, A., Rustad, T., & Bekhit, A. E.-D. A. (2022). Bioconversion of marine by-products into edible protein. In A. E.-D. A. Bekhit, W. W. Riley & M. A. Hussain (Eds.), Alternative proteins: Safety and food security considerations. (pp. 297-328). Boca Raton, FL: CRC Press. doi: 10.1201/9780429299834-10

Chapter in Book - Research

Hobbi, P., Bekhit, A. E.-D. A., Debaste, F., Lei, N., & Shavandi, A. (2022). Insect-derived protein as food and feed. In A. E.-D. A. Bekhit, W. W. Riley & M. A. Hussain (Eds.), Alternative proteins: Safety and food security considerations. (pp. 85-132). Boca Raton, FL: CRC Press. doi: 10.1201/9780429299834-5

Chapter in Book - Research

Hussain, M. A., Riley, W., & Bekhit, A. E.-D. (2022). Trends and motivations for novel protein sources and contribution towards food security. In A. E.-D. A. Bekhit, W. W. Riley & M. A. Hussain (Eds.), Alternative proteins: Safety and food security considerations. (pp. 1-16). Boca Raton, FL: CRC Press. doi: 10.1201/9780429299834-1

Chapter in Book - Research

Jayawardena, R., Morton, J. D., Brennan, C. S., Bhat, Z. F., & Bekhit, A. E.-D. A. (2022). Meat co-products. In A. E.-D. A. Bekhit, W. W. Riley & M. A. Hussain (Eds.), Alternative proteins: Safety and food security considerations. (pp. 329-360). Boca Raton, FL: CRC Press. doi: 10.1201/9780429299834-11

Chapter in Book - Research

Rahman, A., Hussain, M. A., Ahmmed, M. K., & Bekhit, A. E.-D. A. (2022). Safety considerations in fish roe products. In A. E.-D. A. Bekhit (Ed.), Fish roe: Biochemistry, products, and safety. (pp. 343-382). London, UK: Academic Press. doi: 10.1016/B978-0-12-819893-3.00009-6

Chapter in Book - Research

Tantamacharik, T., Carne, A., Shavandi, A., & Bekhit, A. E.-D. A. (2022). Keratin as an alternative protein in food and nutrition. In A. E.-D. A. Bekhit, W. W. Riley & M. A. Hussain (Eds.), Alternative proteins: Safety and food security considerations. (pp. 173-214). Boca Raton, FL: CRC Press. doi: 10.1201/9780429299834-7

Chapter in Book - Research

Verachia, W., Bekhit, A. E.-D. A., Carne, A., & Bekhit, A. A. (2022). Fish roe from sea urchin: Composition, processing, and quality aspects. In A. E.-D. A. Bekhit (Ed.), Fish roe: Biochemistry, products, and safety. (pp. 143-181). London, UK: Academic Press. doi: 10.1016/B978-0-12-819893-3.00002-3

Chapter in Book - Research

Shavandi, A., Saeedi, P., & Bekhit, A. E.-D. A. (2020). Pulsed electric field processing. In Y. Ozogul (Ed.), Innovative technologies in seafood processing. (pp. 155-174). Boca Raton, FL: CRC Press.

Chapter in Book - Research

Koubaa, M., Roohinejad, S., Mungure, T. E., Bekhit, A. E.-D., Greiner, R., & Mallikarjunan, K. (2019). Effect of emerging processing technologies on Maillard reactions. In L. Melton, F. Shahidi & P. Varelis (Eds.), Encyclopedia of food chemistry: Volume 2. (pp. 76-82). Amsterdam, Netherlands: Elsevier. doi: 10.1016/B978-0-08-100596-5.21652-1

Chapter in Book - Research

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

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 (Vol. 87). (pp. 187-254). Cambridge, MA: Elsevier. doi: 10.1016/bs.afnr.2018.08.001

Chapter in Book - Research

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

Chapter in Book - Research

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

Chapter in Book - Research

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

Chapter in Book - Research

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

Chapter in Book - Research

Bhat, Z. F., Mason, S., Morton, J. D., Bekhit, A. E.-D. A., & Bhat, H. F. (2018). Antihypertensive peptides from animal proteins. In J.-M. Mérillon & K. G. Ramawat (Eds.), Bioactive molecules in food: Reference series in phytochemistry. (Online ed.) Cham, Switzerland: Springer. doi: 10.1007/978-3-319-54528-8_18-1

Chapter in Book - Research

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

Chapter in Book - Research

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

Chapter in Book - Research

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

Chapter in Book - Research

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

Chapter in Book - Research

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

Chapter in Book - Research

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

Chapter in Book - Research

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

Chapter in Book - Research

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

Chapter in Book - Research

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

Chapter in Book - Research

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

Chapter in Book - Research

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

Chapter in Book - Research

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

Chapter in Book - Research

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

Chapter in Book - Research

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

Chapter in Book - Research

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

Chapter in Book - Research

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

Chapter in Book - Research

Bekhit, A. E.-D. A., Cheng, V. J., Harrison, R., Ye, Z., Bekhit, A. A., Ng, T. B., & Kong, L. (2016). Technological aspects of by-product utilization. In M. Bordiga (Ed.), Valorization of wine making by-products. (pp. 117-198). Boca Raton, FL: CRC Press. doi: 10.1201/b19423

Chapter in Book - Research

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

Chapter in Book - Research

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