iKNiTO Journal Management System
Toggle navigation
Home
Volume & Issue:
Volume 34, Issue 4, April 2009, Page 2863-3187
1
THE USE OF CAMEL'S MILK IN MAKING YOGHURT DRINK
Page
2863-3187
H. E. Hattem; Manal A. Naeim; Hanaa S. Sakr; Elham H. Abouel-Einin
View Article
|
PDF
248.47 K
|
View on SCiNiTO
2
EFFECT OF STORAGE TEMPERATURE ON THE EXTENT OF BALADY BREAD STALING
Page
2871-2881
Samiha M. El-Sayed
View Article
|
PDF
612.99 K
|
View on SCiNiTO
3
دراسة مقارنة الصفات الکيمو حيوية لعزلة محلية وسلالة مستوردة من بکتريا Lactobacillus acidophilus
Page
2883-2893
عامر عبد الرحمن الشیخ ظاهر; عامر خلف الدروش; عامر سليم
View Article
|
PDF
594.13 K
|
View on SCiNiTO
4
INFLUENCE OF FATTY MATTERS STABILITY ON SHELF LIFE AND QUALITY OF CRUNCHY TOAST
Page
2895-2909
A. M. Hassan; M. M. Rabiex; M. Abou - Raya; A. Ezzat; O. Al Adl
View Article
|
PDF
747.42 K
|
View on SCiNiTO
5
EFFECT OF FATTY MATTERS ON DOUGH RHEOLOGICAL PROPERTIES AND SENSORY EVALUATION OF BAKERY PRODUCTS.
Page
2911-2921
M. M. Rabie; A. M. Hassan; M. Abou-Raya; A. Ezzat; O. Al Adl
View Article
|
PDF
493.83 K
|
View on SCiNiTO
6
EFFECT EXTRACTION METHODS OF RICE BRAN PROTEIN ON THEIR FUNCTIONAL PROPERTIES
Page
2923-2936
Sahar R. Abd El-Hady; Badiaa A. Bessar
View Article
|
PDF
593.1 K
|
View on SCiNiTO
7
USING ACIDULANTS IN MAKING RICOTTA CHEESE FROM SWEET AND SALTED WHEY
Page
2937-2943
M. Sh. Gomaa; E. S. El-Sokkary; M . M. M. Refaey
View Article
|
PDF
573.21 K
|
View on SCiNiTO
8
CAROTENOIDS AND TOCOPHEROL CONTENT OF TOMATO FRUITS AND TOMATO PRODUCTS
Page
2945-2951
Manar Refaat Abd El-Khalek; R. A. H. El- Dengawy; B. R. Ramadan; Leif- A. Garbe; T. Kurz
View Article
|
PDF
440.38 K
|
View on SCiNiTO
9
BIOCHEMICAL AND TECHNOLOGICAL EVALUATION OF BISCUITS SUPPLEMENTED WITH NUTRITIONAL PLANT SOURCES RICH IN ANTIOXIDANTS
Page
2953-2967
Thanaa A. M. Amer; S. L.L. Louz; Mona M. M. Doweidar
View Article
|
PDF
653.71 K
|
View on SCiNiTO
10
ELECTROPHORETIC PATTERNS AND FREE AMINO ACIDS OF CAMEL’S MILK CASEINS AND WHEY AS AFFECTED BY DIFFERENT HEAT TREATMENTS
Page
2969-2979
M. M. El-Loly; A. H. Zaghloul; M. M. El - Sheikh
View Article
|
PDF
633.41 K
|
View on SCiNiTO
11
PHYSICO-CHEMICAL AND BIOLOGICAL HARACTERISTICS OF CAMEL MILK
Page
2981-2996
M. M. El-Loly; A. H. Zaghloul; M. M. El - Sheikh
View Article
|
PDF
582.99 K
|
View on SCiNiTO
12
THERMAL STABILITY AND PHYSICO-CHEMICAL CHARACTERISTICS OF EGYPTIAN BUFFALO’S COLOSTRUM
Page
2997-3007
M. M. El-Loly; M. M. El-Sheikh; A. H. Zaghloul
View Article
|
PDF
573.43 K
|
View on SCiNiTO
13
EFFECT OF OSMOTIC CONCENTRATION AND ULTRASOUND PRE-TREATMENT ON THE QUALITY OF DRIED BANANA SLICES
Page
3009-3024
K. M. Youssef
View Article
|
PDF
647.19 K
|
View on SCiNiTO
14
TECHNOLOGICAL AND CHEMICAL STUDY ON WHITE CHEESE (QUESO BLANCO): 1- EFFECT OF COAGULATING AGENT ON QUESO BLANCO CHEESE PROPERTIES MADE FROM COWS OR BUFFALOES MILK .
Page
3025-3033
A. S. El-Zoghby; A. M. Gamal El-Din; W. E. El-Sharaihy
View Article
|
PDF
577.4 K
|
View on SCiNiTO
15
USE OF EXOPOLYSACCHARIDE - PRODUCING Streptococcus thermophilus IN IMPROVING REDUCED-FAT LABNEH
Page
3035-3047
W. M. El-Sharoud; K. M. Ayad
View Article
|
PDF
503.02 K
|
View on SCiNiTO
16
ELECTRON SPIN RESONANCE (ESR) SPECTROSCOPY AS AN ANALYTICAL TOOL FOR DETECTING FREE RADICALS OF GAMMA-IRRADIATED MILK POWDERS
Page
3065-3079
I.H.I. Abd El-Ghany; A. I. Atia
View Article
|
PDF
983.13 K
|
View on SCiNiTO
17
FATTY ACID COMPOSITION, TEXTURAL AND ORGANOLEPTIC PROPERTIES OF WHEY BUTTER
Page
3081-3094
Amal H. Aly
View Article
|
PDF
626.17 K
|
View on SCiNiTO
18
CHEMICAL AND PHYSICAL CHANGES DURING SALTED SARDINE MATURATION PROCESS
Page
3095-3108
Sh. M. M. El-Shehawy
View Article
|
PDF
496.05 K
|
View on SCiNiTO
19
EFFECTS OF CHITOSAN AND SOME IMMERSION SOLUTIONS ON THE QUALITY AND SHELF LIFE OF SLICED MANGO
Page
3109-3123
G. A. Abd El-Al; Amal A. Gab-Allah; R. A. Taha; Noha E. Morsy
View Article
|
PDF
1.25 MB
|
View on SCiNiTO
20
EFFECT OF SOME COATING SOLUTIONS ON THE QUALITY OF VACUUM-PACKED FISH FILLETS
Page
3125-3137
Amal A. Gab-Allah; G. A. Abd El-Al; R. A. Taha; Noha E. Morsy
View Article
|
PDF
790.96 K
|
View on SCiNiTO
21
COMPOSITIONAL AND FUNCTIOAL PROPERTIES OF BUTTERMILK PROTEIN PREPARATIONS
Page
3139-3151
Fatma A. M. Ramadan; I. H. I. Abd El-Ghany; M. A. Azzam
View Article
|
PDF
972.4 K
|
View on SCiNiTO
22
اعداد وتقييم مسليات عالية البروتين
Page
3153-3159
هيفاء حسين حجازي
View Article
|
PDF
515.28 K
|
View on SCiNiTO
23
FUNCTIONAL PROPERTIES OF EXOPOLYSACCHARIDES PRODUCED BY Halomonas eurihalina F2-7 AND Xanthomonas campestris pv. campestris IN SALTED WHEY
Page
3161-3171
A. A. Ali; M. A. A. Azzam; A. M. Metwally; A. A. Awad
View Article
|
PDF
838.32 K
|
View on SCiNiTO
24
PHYSICO-CHEMICAL CHARACTERISTICS OF SOME FRUIT JUICE BLENDS AND THEIR ORGANOLEPTIC EVALUATIONS.
Page
3173-3187
A. G. Allam; E. S. Abd El-Wahab; A. E. Abdalla kolkila
View Article
|
PDF
740.77 K
|
View on SCiNiTO