EKB Journal Management System

Volume & Issue: Volume 48, Issue 1, 2020


1		Production and Evaluation of Lentil Soup and Bissarah
	Page 1-13
	Reham Hosny Khatab; Samah Ahmed Abd-Eltawab; Awad Abd El-Tawab Mahmoud
	View Article \| PDF 1.47 MB \| View on SCiNiTO

2		Effect of Lamb Fat Replacement with an Olive Oil in Water Emulsion on Quality and Storage Stability of Beef Meatballs.
	Page 15-25
	Nadia Ahmed Abd El Aziz
	View Article \| PDF 1.32 MB \| View on SCiNiTO

3		Utilization of Olive Pomace As A Source of Bioactive Compounds in Quality Improving of Toast Bread
	Page 27-40
	khaled abdelhamed Selim; Waleed Badawy; Iryna Smetanska
	View Article \| PDF 1.2 MB \| View on SCiNiTO

4		Effect of Adding Some Spices on Physicochemical, Organoleptic and Microbiological Properties of Ras cheese
	Page 41-55
	Mohamed Nour-Eldin Farid Hamad; Sherif Mohamed Lotfy El-Kadi; Nayra Megahed
	View Article \| PDF 1.51 MB \| View on SCiNiTO

5		Manufacture of Healthy Kariesh Cheese Using Pomegranate Peel Powder
	Page 57-64
	elham M. El-Den
	View Article \| PDF 1.07 MB \| View on SCiNiTO

6		The Chemical and Microbiological Properties of Ricotta Cheese Supplemented With Curcumin and Bifidobacteria
	Page 65-72
	elham M. El-Den
	View Article \| PDF 1012.31 K \| View on SCiNiTO

7		Identification of Milk Types Using Front Face and Synchronous Scanning Fluorescence Spectroscopy
	Page 73-80
	Hosam-Eddin Mahmoud Elgarhi; Safaa El-Aidie; Shaimaa Hamdy; Khaled Abbas
	View Article \| PDF 854.53 K \| View on SCiNiTO

8		Effect of Thermal and Chemical Pre-treatments on Shelf Life and Quality of Egyptian Pomegranate Arils
	Page 81-88
	Hesham Eissa; Siham M. Faheid; Sawsan Y. El-Faham; Wafaa A. Ibrahim
	View Article \| PDF 1.02 MB \| View on SCiNiTO

9		Improving The Texture Properties of Camels’ Milk Rayeb
	Page 89-99
	Marwa Desouky
	View Article \| PDF 1.48 MB \| View on SCiNiTO

10		Controlling of Microbial Hazards for Potato Chips manufacturing through Food Safety Management System (ISO 22000)
	Page 101-116
	Mahmoud Emam Abdelaziz; Mousa Abdou Salem; Samir Elsanat; Rasha Abdelhalim Eissa
	View Article \| PDF 1.17 MB \| View on SCiNiTO

11		Public Health Risks and Microbial Contaminants Associated with Consumption of Local Fried Plantain (Dodo Ikire) in Osun State, Nigeria.
	Page 117-122
	Olalekan Adebimpe; Adeola Oluremi; Ayodeji Faremi; Maryam Adebimpe
	View Article \| PDF 893.68 K \| View on SCiNiTO

12		Active Components of Squid Ink and Food Applications
	Page 123-133
	Youssef Moustafa Riyad; Ayat Ebrahim Rizk; Nesrin Saad Mohammed
	View Article \| PDF 1.19 MB \| View on SCiNiTO

13		The Optimum Conditions for Producing Fermented Milk Used in the Manufacture of Fayesh Bread
	Page 135-145
	Elsayed A. Mahmoud; Abd-Ellah A. Abd-Alla; Elsayed K. Bakhiet; Mohamed A. Sorour
	View Article \| PDF 959.04 K \| View on SCiNiTO

14		Improvement of Nutritional Value, Physical and Sensory Properties of Biscuits using Quinoa, Naked barley and Carrot
	Page 147-157
	Gamal Elhadidy; Esam Rizk; elshahat El-Dreny
	View Article \| PDF 950.84 K \| View on SCiNiTO

15		Evaluation of The Properties of Frankincense Powder and Its Water Extracts and The Effect of Its Addition on Guava Nectar Characteristics
	Page 159-171
	Youssef Moustafa Riyad; Heba A. Barakat; Sara Adel Amer
	View Article \| PDF 1.41 MB \| View on SCiNiTO

16		Morphological characteristics of fungi species isolated from dairy products in Fayoum governorate
	Page 173-179
	Hosam-Eddin Mahmoud Elgarhi; Hebatullah Mohammad Abu-Elhebal; Neimat Aly Hassan Elewa; Ehab Ahmed Galal
	View Article \| PDF 1.1 MB \| View on SCiNiTO

17		Biochemical and Microbiological Properties of Edam Cheese with Black Cumin Oil
	Page 181-192
	Hani Shaaban Abd Elmontaleb; Ehab Ahmed Galal; Doha Ali Abdelmageed; Shaimaa Mohamed Hamdy
	View Article \| PDF 1002.29 K \| View on SCiNiTO