EKB Journal Management System
1.

THE USE OF CAMEL'S MILK IN MAKING YOGHURT DRINK

Pages 2863-3187
H. E. Hattem; Manal A. Naeim; Hanaa S. Sakr; Elham H. Abouel-Einin
2.

EFFECT OF STORAGE TEMPERATURE ON THE EXTENT OF BALADY BREAD STALING

Pages 2871-2881
Samiha M. El-Sayed
3.

دراسة مقارنة الصفات الکيمو حيوية لعزلة محلية وسلالة مستوردة من بکتريا Lactobacillus acidophilus

Pages 2883-2893
عامر عبد الرحمن الشیخ ظاهر; عامر خلف الدروش; عامر سليم
4.

INFLUENCE OF FATTY MATTERS STABILITY ON SHELF LIFE AND QUALITY OF CRUNCHY TOAST

Pages 2895-2909
A. M. Hassan; M. M. Rabiex; M. Abou - Raya; A. Ezzat; O. Al Adl
5.

EFFECT OF FATTY MATTERS ON DOUGH RHEOLOGICAL PROPERTIES AND SENSORY EVALUATION OF BAKERY PRODUCTS.

Pages 2911-2921
M. M. Rabie; A. M. Hassan; M. Abou-Raya; A. Ezzat; O. Al Adl
6.

EFFECT EXTRACTION METHODS OF RICE BRAN PROTEIN ON THEIR FUNCTIONAL PROPERTIES

Pages 2923-2936
Sahar R. Abd El-Hady; Badiaa A. Bessar
7.

USING ACIDULANTS IN MAKING RICOTTA CHEESE FROM SWEET AND SALTED WHEY

Pages 2937-2943
M. Sh. Gomaa; E. S. El-Sokkary; M . M. M. Refaey
8.

CAROTENOIDS AND TOCOPHEROL CONTENT OF TOMATO FRUITS AND TOMATO PRODUCTS

Pages 2945-2951
Manar Refaat Abd El-Khalek; R. A. H. El- Dengawy; B. R. Ramadan; Leif- A. Garbe; T. Kurz
9.

BIOCHEMICAL AND TECHNOLOGICAL EVALUATION OF BISCUITS SUPPLEMENTED WITH NUTRITIONAL PLANT SOURCES RICH IN ANTIOXIDANTS

Pages 2953-2967
Thanaa A. M. Amer; S. L.L. Louz; Mona M. M. Doweidar
10.

ELECTROPHORETIC PATTERNS AND FREE AMINO ACIDS OF CAMEL’S MILK CASEINS AND WHEY AS AFFECTED BY DIFFERENT HEAT TREATMENTS

Pages 2969-2979
M. M. El-Loly; A. H. Zaghloul; M. M. El - Sheikh
11.

PHYSICO-CHEMICAL AND BIOLOGICAL HARACTERISTICS OF CAMEL MILK

Pages 2981-2996
M. M. El-Loly; A. H. Zaghloul; M. M. El - Sheikh
12.

THERMAL STABILITY AND PHYSICO-CHEMICAL CHARACTERISTICS OF EGYPTIAN BUFFALO’S COLOSTRUM

Pages 2997-3007
M. M. El-Loly; M. M. El-Sheikh; A. H. Zaghloul
13.

EFFECT OF OSMOTIC CONCENTRATION AND ULTRASOUND PRE-TREATMENT ON THE QUALITY OF DRIED BANANA SLICES

Pages 3009-3024
K. M. Youssef
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 .

Pages 3025-3033
A. S. El-Zoghby; A. M. Gamal El-Din; W. E. El-Sharaihy
15.

USE OF EXOPOLYSACCHARIDE - PRODUCING Streptococcus thermophilus IN IMPROVING REDUCED-FAT LABNEH

Pages 3035-3047
W. M. El-Sharoud; K. M. Ayad
16.

ELECTRON SPIN RESONANCE (ESR) SPECTROSCOPY AS AN ANALYTICAL TOOL FOR DETECTING FREE RADICALS OF GAMMA-IRRADIATED MILK POWDERS

Pages 3065-3079
I.H.I. Abd El-Ghany; A. I. Atia
17.

FATTY ACID COMPOSITION, TEXTURAL AND ORGANOLEPTIC PROPERTIES OF WHEY BUTTER

Pages 3081-3094
Amal H. Aly
18.

CHEMICAL AND PHYSICAL CHANGES DURING SALTED SARDINE MATURATION PROCESS

Pages 3095-3108
Sh. M. M. El-Shehawy
19.

EFFECTS OF CHITOSAN AND SOME IMMERSION SOLUTIONS ON THE QUALITY AND SHELF LIFE OF SLICED MANGO

Pages 3109-3123
G. A. Abd El-Al; Amal A. Gab-Allah; R. A. Taha; Noha E. Morsy
20.

EFFECT OF SOME COATING SOLUTIONS ON THE QUALITY OF VACUUM-PACKED FISH FILLETS

Pages 3125-3137
Amal A. Gab-Allah; G. A. Abd El-Al; R. A. Taha; Noha E. Morsy
21.

COMPOSITIONAL AND FUNCTIOAL PROPERTIES OF BUTTERMILK PROTEIN PREPARATIONS

Pages 3139-3151
Fatma A. M. Ramadan; I. H. I. Abd El-Ghany; M. A. Azzam
22.

اعداد وتقييم مسليات عالية البروتين

Pages 3153-3159
هيفاء حسين حجازي
23.

FUNCTIONAL PROPERTIES OF EXOPOLYSACCHARIDES PRODUCED BY Halomonas eurihalina F2-7 AND Xanthomonas campestris pv. campestris IN SALTED WHEY

Pages 3161-3171
A. A. Ali; M. A. A. Azzam; A. M. Metwally; A. A. Awad
24.

PHYSICO-CHEMICAL CHARACTERISTICS OF SOME FRUIT JUICE BLENDS AND THEIR ORGANOLEPTIC EVALUATIONS.

Pages 3173-3187
A. G. Allam; E. S. Abd El-Wahab; A. E. Abdalla kolkila