iKNiTO Journal Management System
Toggle navigation
Home
Volume & Issue:
Volume 1, Issue 5, May 2010, Page 225-335
1
CHEMICAL, TECHNOLOGICAL, RHEOLOGICAL AND ORGANOLEPTIC PROPERTIES Of SPREAD PROCESSED CHEESE.
Page
225-252
Nahed E. Seliman; Eman A. El-Dakhakhny; S. A. Salem; Hayam H. Ahmad
View Article
|
PDF
943.27 K
|
View on SCiNiTO
2
EFFECT OF SUPPLEMENTING BALADY BREAD WITH RICE BRAN ON THE HIGH BLOOD GLUCOSE AND CHOLESTEROL LEVELS
Page
253-266
E. A. Mobarak; A. S. El-Shazly; A. S. Barakat
View Article
|
PDF
413.08 K
|
View on SCiNiTO
3
ANTIOXIDATIVE ACTIVITY OF PHENOLIC COMPOUNDS FROM WHITE AND BLACK BERRY LEAVES
Page
267-279
Sh. M. M. El-Shehawy; Gehan A. A. Goneim; Faten Y. Ibrahim; Rania E. El-Gammal
View Article
|
PDF
508.08 K
|
View on SCiNiTO
4
USING PERSIMMONS (Diospyros kaki L.) in Making FUNCTIONAL ICE CREAM
Page
281-286
Z. M. R. Hassan; Gehan A. Hussein
View Article
|
PDF
314.02 K
|
View on SCiNiTO
5
THE EFFECT OF POTASSIUM SORBATE AND PACKING CONDITIONS ON THE QUALITY OF RICOTTA CHEESE
Page
287-300
M. Sh. Gomaa; E. S. El-Sokkary; M. M. M. Refaey
View Article
|
PDF
698.58 K
|
View on SCiNiTO
6
EFFECT OF SKIM MILK POWDER, RETENTATE AND FLAVOUR COMPOUNDS ON THE QUALITY OF RICOTTA CHEESE
Page
301-311
M. Sh. Gomaa; E. S. El-Sokkary; M. M. M. Refaey
View Article
|
PDF
511.35 K
|
View on SCiNiTO
7
THE ANTIMICROBIAL ACTIVITY OF CUMIN, THYME AND ANISE EXTRACTS ON SOME PATHOGENIC AND FOOD SPOILAGE BACTERIA
Page
313-320
M. H. Madkour; A. A. Neamatallah; M. A. Al-Ghamdi
View Article
|
PDF
417.43 K
|
View on SCiNiTO
8
ANTICANCER ACTIVITIES OF PHENOLIC COMPOUNDS FROM RED ROOMY GRAPE FRUITS AND ITS LEAVES EXTRACTS.
Page
321-327
A. A. M. Yonis; O. i. A. Elnahas; Wafaa A. Moselhi
View Article
|
PDF
368.66 K
|
View on SCiNiTO
9
NATURAL ANTIOXIDANT ACTIVITY OF RICE HULL AND BLACK RICE HULL EXTRACTS ON SUNFLOWER OIL
Page
329-335
Soheir N. Abd El-Rahman; R. N. Sandak
View Article
|
PDF
467.87 K
|
View on SCiNiTO