EKB Journal Management System

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
	View Article \| PDF 1.02 MB \| View on SCiNiTO

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
	View Article \| PDF 1.58 MB \| View on SCiNiTO

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
	View Article \| PDF 1.12 MB \| View on SCiNiTO

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
	View Article \| PDF 1.1 MB \| View on SCiNiTO

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
	View Article \| PDF 363.74 K \| View on SCiNiTO

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
	View Article \| PDF 1.75 MB \| View on SCiNiTO

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
	View Article \| PDF 1.14 MB \| View on SCiNiTO

8		Impact of Processing on Flavor Volatiles and Physicochemical Properties of Pomegranate Juice
	Page 67-74
	Hayam Allam
	View Article \| PDF 1.19 MB \| View on SCiNiTO