EKB Journal Management System

Keywords = sensory evaluation

Number of Articles: 203

126		EFFECT OF ADDITION OF FULL FAT AND DEFATTED FLAXSEED FLOUR ON THE QUALITY OF PAN BREAD
	Volume 45, Issue 1, January 2018, Page 271-279
	Mahmoud A.E. Mansour; G. A. Galal; S. M. Abu El-Maaty
	View Article \| PDF 222.71 K \| View on SCiNiTO

127		QUALITY ENHANCING OF CAKE USING WHITE WATERMELON RINDS
	Volume 95, Issue 4, December 2017, Page 1653-1667
	NADRA S. HASSAN; AMAL H. MAHMOUD; EBTEHAL A. EL-KHOLAN
	View Article \| PDF 532.74 K \| View on SCiNiTO

128		Enhancing The Functional Properties and Nutritional Quality of Ice Milk with Sebesten Fruits (Cordia myxa L.)
	Volume 45, Issue 1, 2017, Page 125-134

	View Article \| PDF 533.93 K \| View on SCiNiTO

129		PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF COOKIES AMENDED WITH KIWI FRUIT POWDER
	Volume 95, Issue 4, December 2017, Page 1681-1694
	WAFAA T. SAEED; ZAHRAT EL-OLA M. MOHAMED
	View Article \| PDF 644.69 K \| View on SCiNiTO

130		EVALUATION OF NUTRIENT CONTENT AND COOKING CHARACTERISTICS OF LOW FAT BEEF BURGER
	Volume 95, Issue 4, December 2017, Page 1709-1723

	View Article \| PDF 521.48 K \| View on SCiNiTO

131		UTLIZATION OF FRUIT AND VEGETABLE WASTE POWDERS FOR FORTIFICATION OF SOME FOOD PRODUCTS
	Volume 44, Issue 6, November 2017, Page 2189-2201
	Rania W.Y. Abou El-Ez; Hanan S. Shalaby; S. M. Abu El-Maaty; A. H. Guirguis
	View Article \| PDF 275.13 K \| View on SCiNiTO

132		EFFECT OF PARTIAL OR TOTAL INCLUSION OF BETAINE AND/OR CHOLINE INSTEAD OF ADDED METHIONINE IN BROILER DIETS ON: 2-CARCASS CHARACTERISTICS, SOME BLOOD PARAMETERS AND SENSORY EVALUATION OF MEAT
	Volume 20, Issue 2 Special, November 2017, Page 139-155
	M.M. El-Shinnawy; Kh. El Sherif; H. F. A. Motawe; M. A. Osman
	View Article \| PDF 363.74 K \| View on SCiNiTO

133		Natural Meat-Like Aroma with Antioxidant Potency Based on Bovine Fat by-product via Millard Reaction
	Volume 60, Issue 5, October 2017, Page 753-767
	Adel G. Abdel-Razek; Elshahat Nashy; Ahmed El-Ghorab; Khaled El-Massry
	View Article \| PDF 690.08 K \| View on SCiNiTO

134		Changes in Sensory and Microbiological Quality Indices of Nile Tilapia (Oreochromis niloticus) and Grey Mullet (Mugil cephalus) During Ice Storage
	Volume 38, July-September, September 2017, Page 433-445
	Saadia M. H. M.; Khalil M. K. M.; Abdel-Nabey A. A.; Abo Samaha O. R.
	View Article \| PDF 1.03 MB \| View on SCiNiTO

135		PRODUCTION OF HIGH NUTRITIONAL VALUE COOKIES FROM BROKEN RICE SUPPLEMENTED WITH SWEET LUPIN FLOUR
	Volume 95, Issue 2, July 2017, Page 755-767
	AMERA T. MOHAMMED
	View Article \| PDF 630.85 K \| View on SCiNiTO

136		Quality and Stability of Liquid Smoked Kapreeta Fish During Refrigerated Storage
	Volume 22, Issue 2, June 2017, Page 206-229
	Maha Genena; Mohamed Abou-Taleb; Tarek Srour; Ahmed Abdalla
	View Article \| PDF 223.87 K \| View on SCiNiTO

137		PHYSICOCHEMICAL CHARACTERISTICS OF BISCUITS FORTIFIED WITH CACTUS PEAR PEEL POWDER
	Volume 44, Issue 3, May 2017, Page 1073-1084
	Mohamed Sh. El-Shahat; M. Ragab; H. A.I. Siliha; M. A. Rabie
	View Article \| PDF 217.26 K \| View on SCiNiTO

138		Effect of Different Pretreatments and Drying Methods on The Compositional Quality of Oyster Mushroom
	Volume 22, Issue 1, March 2017, Page 2-23
	Abdel Monem Ibrahim Elbah; Ayman Abo El-Yazid; Ahmed Elsaid Abdalla
	View Article \| PDF 637.16 K \| View on SCiNiTO

139		UTILIZATION OF ORANGE WASTES FOR PRODUCTION OF VALUE ADDED PRODUCTS
	Volume 95, Issue 1, March 2017, Page 221-231
	MOHAMED R. MASOUD; FATMA H. EL MASRY,; LOBNA A. HAREEDY
	View Article \| PDF 952.9 K \| View on SCiNiTO

140		Incorporating of Soy Flour in Wheat Bread and its Effects on Growth and Renal Function in Young Rats
	Volume 3, Issue 1, January 2017, Page 280-299
	Dalia Refaat Hassan
	View Article \| PDF 676.64 K \| View on SCiNiTO

141		Mango, Orange and Mandarin Peels Oleoresins to Prepare Natural and Healthy Instant Flavor Drinks
	Volume 4, Issue 1, January 2017, Page 11-18
	Mohamed Masoud; Eshak El-Hadidy
	View Article \| PDF 231.92 K \| View on SCiNiTO

142		Some Products Supplemented With Sunflower Seeds Powder as a Source of Oil and Protein
	Volume 3, Issue 1, January 2017, Page 856-873
	Hend M. Ali
	View Article \| PDF 422.11 K \| View on SCiNiTO

143		Utilization of Different Seedss for Production Multigrain Pan Bread
	Volume 8, Issue 1, January 2017, Page 9-16
	M. R. Youssif; Gehan A. Ghoneim
	View Article \| PDF 273.56 K \| View on SCiNiTO

144		Physicochemical Properties of Functional Low-Fat Whipped Cream with Oats
	Volume 7, Issue 12, December 2016, Page 517-520
	Magda Abd El Aziz; W. I. A. Nasr; Karima Abo El Enien
	View Article \| PDF 352.78 K \| View on SCiNiTO

145		Utilization of Wastes Resulted From Juice Production in the Fortification of Some Bakery Products for the Protection of Cardiovascular Diseases
	Volume 37, October-December, December 2016, Page 851-866
	Neveen A. El-wardrdany
	View Article \| PDF 392.93 K \| View on SCiNiTO

146		Assessment of Proximate Chemical Composition and Nutritional Status of Wheat Biscuits Fortified with Oat Powder
	Volume 47, Issue 5, October 2016, Page 83-94

	View Article \| PDF 333.67 K \| View on SCiNiTO

147		METHODS OF DRYING OF TOMATO SLICES AND THE EFFECT OF THE USING OF ITS POWDER ON THE PRODUCTION AND CHARACTERISTICS OF EXTRUDED SNACKS
	Volume 33, Issue 4, October 2016, Page 1537-1558
	Samia EL-Safy Farag; Salem Rabab Hassan; Omar Shahat Younes; Samah Amin Taha
	View Article \| PDF 989.57 K \| View on SCiNiTO

148		Effect of Chitosan Edible Coating on Quality Attributes of Pomegranate Arils During Cold Storage
	Volume 7, Issue 10, October 2016, Page 435-442
	A. A. Abdel Fattah; I. S. Ashoush; B. A. Alnashi
	View Article \| PDF 600.73 K \| View on SCiNiTO

149		PRODUCTION AND EVALUATION OF SYCAMORE AND FIG BLENDS JAM
	Volume 94, Issue 3, September 2016, Page 647-658
	NASRA A. ABD-EL-HAK,; HANAA S. ABD EL-RAHMAN; AYAT E. RIZK
	View Article \| PDF 492.26 K \| View on SCiNiTO

150		Preparation of new jams recipes using some un traditional agricultural resources
	Volume 54, Issue 3, September 2016, Page 601-608

	View Article \| PDF 511.51 K \| View on SCiNiTO
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