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Volume & Issue:
Volume 34, Issue 6, June 2009, Page 6289-6498
1
EVALUATION OF SOME PRODUCTS PREPARED FROM SWEET POTATO VARIETIES
Page
6289-6297
Thoraya A. Mohamed; A. I. Nagib; M.M. M. Abd El-Hady
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513.38 K
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2
THE RELATIONSHIP BETWEEN RHEOLOGICAL PROPERTIES, COLOR AND STRUCTURAL CHARACTERIZATION OF TOMATO PASTE (COLD-BREAK) DURING PROCESSING
Page
6299-6309
K. M. Youssef
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576.67 K
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3
UTILIZATION OF SOME VEGETABLES LEAVES IN PROCESSING SOME TRADITIONAL FOOD (MAHSHY)
Page
6311-6320
Hala M. Z. Ali; Nadia T. Salh; Amany A. Salm
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638.46 K
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4
ENHANCEMENT OF PROBIOTIC VIABILITY IN BIO-YOGHURT
Page
6321-6335
Samia M. El-Dieb; Fawziya H.R. Abd Rabo; Sanaa M. Badran; A. M. Abd El-Fattah; F. M. F. Elshaghabee
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844.59 K
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5
EFFECT OF ADDING SOME LACTIC ACID BACTERIA ON THE ACCELERATION RIPENING OF RAS CHEESE SLURRY
Page
6337-6347
Nadia M. Shahein; M. H. El-Senaity; N. S. Abd-Rabou
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744.24 K
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6
QUALITY OF DANI CHEESE MADE FROM GOAT'S MILK FROM DIFFERENT BREEDS
Page
6349-6357
T. A. Nassib; A. E. Abd El-Khalek; T. A. M. Ashmawy; Amera S. El-Rahmani
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658.84 K
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7
PATULIN IN APPLE FRUITS: I. SURVEY OF PATULIN IN DIFFERENT EGYPTIAN APPLE VARIETIES
Page
6359-6364
H. Amra; Thoraya A. Mohemad; K. H. Tolba
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517.56 K
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8
PATULIN IN APPLE FRUITS: II. EFFECT OF APPLE TREATMENTS WITH SOME CHEMICAL SANITIZERS ON PATULIN PRODUCTION BY Penicillium expanusm
Page
6365-6372
Thoraya M. Abd EL- Ghani; H. Amra; K. H. Tolba
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620.25 K
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9
STUDY THE EFFECT OF PACKAGING AND PRE-PACKAGING TREATMENTS ON SHELF LIFE AND QUALITY OF MINIMALLY PROCESSED FRESH GARLIC
Page
6373-6390
Asrar Y. I. Mohammed; S. M. H. Rabie; R. B. Gommaa
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812.99 K
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10
EFFECT OF FEEDING WITH MORINGA SEEDS ON SOME BIOLOGICAL AND BIOCHEMICAL PARAMETERS IN EXPERIMENTAL RATS
Page
6391-6401
A. S. Hashish; Raya A. Sayed; Thoraya A. Muhamed
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504.37 K
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11
EVALUATION AND UTILIZATION OF OLIVE EXTRACTS POLYPHENOLS AS NATURAL ANTIOXIDANTS
Page
6403-6412
A. H. A. Khalifa; B. R. Ramadan; R. A. H. El-Dengawy; M. F. Khalil; Z. S. M. Ali
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555.32 K
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12
QUALITY ATTRIBUTES OF SOME BREADS MADE FROM WHEAT FLOUR SUBSTITUTED BY DIFFERENT LEVELS OF WHOLE AMARANTH MEAL
Page
6413-6429
A. M. A. Sharoba; A. I. El-Desouky; M. H. M. Mahmoud; Kh. M. Youssef
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758.65 K
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13
دراسة إنتاج الجلي من ثمار البندورة
Page
6431-6438
نصر احمد ابراهيم حسين; جهاد محمد قاسم; أيمن سليمان مزاهرة; عامر العمري
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634.38 K
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14
EVALUATION OF FORMATION OF BIOGENIC AMINES DURING THE RIPENING OF EGYPTIAN SOFT DOMIATI CHEESE MADE FROM RAW AND PASTEURIZED BUFFALOES' MILK
Page
6439-6454
R. M. Elsanhoty; Hoda Mahrous; A. A. M. Younis
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993.87 K
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15
EFFECT OF PRECOOKING PROCESS OF TUNA-LIKE FISH (Scombromorous sp.) CAKE ON CHEMICAL, MICRO-BIOLOGICAL AND SENSORY PROPERTIES
Page
6455-6465
A. K. Ammar; M. A. Korish
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686.32 K
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16
PHYSICAL, TEXTURAL AND SENSORY CHARACTERISTICS OF COLD-SPREADABLE RECOMBINED BUTTER FORTIFIED WITH CHEMICALLY INTERESTERIFIED GAMMA-LINOLENIC ACID
Page
6467-6475
A. E. M. Fatouh
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831.08 K
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17
PEEL OF FRUIT AS SOURCE OF FUNCTIONAL INGREDI-ENTS OF FISH PRODUCTS
Page
6477-6485
H. A. Ahmed; Shadia M. Sharaf; Naglaa A. El-Senousi
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430.66 K
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18
UTILIZATION OF DEFATTED BALADI ORANGE PEEL IN PRODUCTION OF LOW CALORIC SPONGE CAKE
Page
6487-6498
A. K. Ammar; Mervat E. Eldemary
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834.58 K
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