iKNiTO Journal Management System
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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
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1.47 MB
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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
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1.32 MB
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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
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1.2 MB
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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
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1.51 MB
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5
Manufacture of Healthy Kariesh Cheese Using Pomegranate Peel Powder
Page
57-64
elham M. El-Den
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1.07 MB
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6
The Chemical and Microbiological Properties of Ricotta Cheese Supplemented With Curcumin and Bifidobacteria
Page
65-72
elham M. El-Den
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1012.31 K
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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
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854.53 K
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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
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1.02 MB
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9
Improving The Texture Properties of Camels’ Milk Rayeb
Page
89-99
Marwa Desouky
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1.48 MB
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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
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1.17 MB
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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
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893.68 K
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12
Active Components of Squid Ink and Food Applications
Page
123-133
Youssef Moustafa Riyad; Ayat Ebrahim Rizk; Nesrin Saad Mohammed
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1.19 MB
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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
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959.04 K
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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
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950.84 K
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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
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1.41 MB
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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
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1.1 MB
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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
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1002.29 K
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