EKB Journal Management System
1.

Effect of Baking on Stability of Phenolic and Flavonoid Compounds and Quality of Tigernut Enriched Crackers

Pages 1-8
Mohamed Abdel-Samie; Galal Abdulla
2.

Properties and Total Initial Activities of Three Oxidative Enzymes Isolated from some Fruits and Vegetables Grown in Egypt

Pages 9-18
Hafsa Ebrahem; Khaled Youssef; Zakarya El-Shamei; Helmy Omran
3.

Influence of Freezing Steps on Color Attributes, Phytochemical Contents and Antioxidant Capacity of Green Beans

Pages 19-25
Al-Sanabani Youssef; A. Shatta; S. El-Samahy; K. Youssef
4.

Impact of Freezing and Freeze-drying Processes on Color, Phytochemical Contents and Antioxidant Capacity of Pomegranate Seeds

Pages 27-38
Al-Sanabani S; K. Youssef; A. Shatta; S. El-Samahy
5.

Effect of Lentil (Lens culinaris) Coat Powder Addition on Lipid Oxidation and Quality Characteristics of Beef Burgers Stored at 4ºC

Pages 35-44
El-Samahy K.; Hassan Embaby; Sayed Mokhtar; Ahmed Mostafa; Amal Gaballah
6.

Effect of Transglutaminase Enzyme and some Natural Antioxidants on the Quality of Ready to Eat Catfish Fingers during Frozen Storage

Pages 45-55
Samar Aref; Noha Morsy; Ramadan Habiba; F. Zayat
7.

Enhancement of Guava Nectar Characteristics by Reducing Heat Processing and Addition of Juniper (Juniperus communis) Extracts

Pages 57-66
El-Gendy A.; Eshak El-Hadidy
8.

Impact of Processing on Flavor Volatiles and Physicochemical Properties of Pomegranate Juice

Pages 67-74
Hayam Allam