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Volume & Issue:
Volume 3, Issue 1, January 2016
1
Effect of Baking on Stability of Phenolic and Flavonoid Compounds and Quality of Tigernut Enriched Crackers
Page
1-8
Mohamed Abdel-Samie; Galal Abdulla
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1.02 MB
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2
Properties and Total Initial Activities of Three Oxidative Enzymes Isolated from some Fruits and Vegetables Grown in Egypt
Page
9-18
Hafsa Ebrahem; Khaled Youssef; Zakarya El-Shamei; Helmy Omran
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1.58 MB
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3
Influence of Freezing Steps on Color Attributes, Phytochemical Contents and Antioxidant Capacity of Green Beans
Page
19-25
Al-Sanabani Youssef; A. Shatta; S. El-Samahy; K. Youssef
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1.12 MB
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4
Impact of Freezing and Freeze-drying Processes on Color, Phytochemical Contents and Antioxidant Capacity of Pomegranate Seeds
Page
27-38
Al-Sanabani S; K. Youssef; A. Shatta; S. El-Samahy
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1.1 MB
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5
Effect of Lentil (Lens culinaris) Coat Powder Addition on Lipid Oxidation and Quality Characteristics of Beef Burgers Stored at 4ºC
Page
35-44
El-Samahy K.; Hassan Embaby; Sayed Mokhtar; Ahmed Mostafa; Amal Gaballah
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363.74 K
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6
Effect of Transglutaminase Enzyme and some Natural Antioxidants on the Quality of Ready to Eat Catfish Fingers during Frozen Storage
Page
45-55
Samar Aref; Noha Morsy; Ramadan Habiba; F. Zayat
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1.75 MB
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7
Enhancement of Guava Nectar Characteristics by Reducing Heat Processing and Addition of Juniper (Juniperus communis) Extracts
Page
57-66
El-Gendy A.; Eshak El-Hadidy
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1.14 MB
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8
Impact of Processing on Flavor Volatiles and Physicochemical Properties of Pomegranate Juice
Page
67-74
Hayam Allam
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1.19 MB
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