الفهرس 
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Abstract
This work was designed to study the possibility of extracted hemicellulose and produced carboxymethyl cellulose from aGro-industrial by-products (rice hull, rice bran, wheat bran and sugar beet pulp) and their application as fat replacers in preparing low fat beef burger and edible coatings on fresh strawberry during cold storage for 14 days at 4 CO and 70-75% relative humidity (RH). Also, studying the possibility of using hemicellulose and carboxymethyl cellulose on the biological and effects in experimental rats which have hypercholesterolemic. Therefore, this study aimed to: 1.Determination of chemical composition (%) of aGro-industrial by- products (rice hull, rice bran, wheat bran and sugar beet pulp). 2.Studying the Physicochemical characteristics of hemicellulose and carboxymethyl cellulose obtained from (rice hull ,rice bran,wheat bran and sugar beet pulp) compared with that of commercial CMC. 3.Studying the infrared spectra in hemicellulose and the confirm substitution reaction in carboxymethyl cellulose obtained from (rice hull, rice bran,wheat bran and sugar beet pulp) compared with that of commercial CMC. 4. Evaluating the effect of addition different concentrations of hemicellulose and carboxymethyl cellulose obtained from aGro-industrial by- products as fat replacers on physical, chemical and sensory properties of low fat beef burger. 5. Studying the effect of using hemicellulose and carboxymethyl cellulose obtained from aGro-industrial by- products as edible coating on physico–chemical, microbiological and sensory changes occurred in coated strawberry during cold storage for 14 days at 4 CO and 70-75% relative humidity (RH).