EKB Journal Management System
1.

Production and Evaluation of Lentil Soup and Bissarah

Pages 1-13
Reham Hosny Khatab; Samah Ahmed Abd-Eltawab; Awad Abd El-Tawab Mahmoud
2.

Effect of Lamb Fat Replacement with an Olive Oil in Water Emulsion on Quality and Storage Stability of Beef Meatballs.

Pages 15-25
Nadia Ahmed Abd El Aziz
3.

Utilization of Olive Pomace As A Source of Bioactive Compounds in Quality Improving of Toast Bread

Pages 27-40
khaled abdelhamed Selim; Waleed Badawy; Iryna Smetanska
4.

Effect of Adding Some Spices on Physicochemical, Organoleptic and Microbiological Properties of Ras cheese

Pages 41-55
Mohamed Nour-Eldin Farid Hamad; Sherif Mohamed Lotfy El-Kadi; Nayra Megahed
5.

Manufacture of Healthy Kariesh Cheese Using Pomegranate Peel Powder

Pages 57-64
elham M. El-Den
6.

The Chemical and Microbiological Properties of Ricotta Cheese Supplemented With Curcumin and Bifidobacteria

Pages 65-72
elham M. El-Den
7.

Identification of Milk Types Using Front Face and Synchronous Scanning Fluorescence Spectroscopy

Pages 73-80
Hosam-Eddin Mahmoud Elgarhi; Safaa El-Aidie; Shaimaa Hamdy; Khaled Abbas
8.

Effect of Thermal and Chemical Pre-treatments on Shelf Life and Quality of Egyptian Pomegranate Arils

Pages 81-88
Hesham Eissa; Siham M. Faheid; Sawsan Y. El-Faham; Wafaa A. Ibrahim
9.

Improving The Texture Properties of Camels’ Milk Rayeb

Pages 89-99
Marwa Desouky
10.

Controlling of Microbial Hazards for Potato Chips manufacturing through Food Safety Management System (ISO 22000)

Pages 101-116
Mahmoud Emam Abdelaziz; Mousa Abdou Salem; Samir Elsanat; Rasha Abdelhalim Eissa
11.

Public Health Risks and Microbial Contaminants Associated with Consumption of Local Fried Plantain (Dodo Ikire) in Osun State, Nigeria.

Pages 117-122
Olalekan Adebimpe; Adeola Oluremi; Ayodeji Faremi; Maryam Adebimpe
12.

Active Components of Squid Ink and Food Applications

Pages 123-133
Youssef Moustafa Riyad; Ayat Ebrahim Rizk; Nesrin Saad Mohammed
13.

The Optimum Conditions for Producing Fermented Milk Used in the Manufacture of Fayesh Bread

Pages 135-145
Elsayed A. Mahmoud; Abd-Ellah A. Abd-Alla; Elsayed K. Bakhiet; Mohamed A. Sorour
14.

Improvement of Nutritional Value, Physical and Sensory Properties of Biscuits using Quinoa, Naked barley and Carrot

Pages 147-157
Gamal Elhadidy; Esam Rizk; elshahat El-Dreny
15.

Evaluation of The Properties of Frankincense Powder and Its Water Extracts and The Effect of Its Addition on Guava Nectar Characteristics

Pages 159-171
Youssef Moustafa Riyad; Heba A. Barakat; Sara Adel Amer
16.

Morphological characteristics of fungi species isolated from dairy products in Fayoum governorate

Pages 173-179
Hosam-Eddin Mahmoud Elgarhi; Hebatullah Mohammad Abu-Elhebal; Neimat Aly Hassan Elewa; Ehab Ahmed Galal
17.

Biochemical and Microbiological Properties of Edam Cheese with Black Cumin Oil

Pages 181-192
Hani Shaaban Abd Elmontaleb; Ehab Ahmed Galal; Doha Ali Abdelmageed; Shaimaa Mohamed Hamdy