EKB Journal Management System


1.	EVALUATION OF SOME PRODUCTS PREPARED FROM SWEET POTATO VARIETIES
	Pages 6289-6297
	Thoraya A. Mohamed; A. I. Nagib; M.M. M. Abd El-Hady
	View Article PDF 513.38 K

2.	THE RELATIONSHIP BETWEEN RHEOLOGICAL PROPERTIES, COLOR AND STRUCTURAL CHARACTERIZATION OF TOMATO PASTE (COLD-BREAK) DURING PROCESSING
	Pages 6299-6309
	K. M. Youssef
	View Article PDF 576.67 K

3.	UTILIZATION OF SOME VEGETABLES LEAVES IN PROCESSING SOME TRADITIONAL FOOD (MAHSHY)
	Pages 6311-6320
	Hala M. Z. Ali; Nadia T. Salh; Amany A. Salm
	View Article PDF 638.46 K

4.	ENHANCEMENT OF PROBIOTIC VIABILITY IN BIO-YOGHURT
	Pages 6321-6335
	Samia M. El-Dieb; Fawziya H.R. Abd Rabo; Sanaa M. Badran; A. M. Abd El-Fattah; F. M. F. Elshaghabee
	View Article PDF 844.59 K

5.	EFFECT OF ADDING SOME LACTIC ACID BACTERIA ON THE ACCELERATION RIPENING OF RAS CHEESE SLURRY
	Pages 6337-6347
	Nadia M. Shahein; M. H. El-Senaity; N. S. Abd-Rabou
	View Article PDF 744.24 K

6.	QUALITY OF DANI CHEESE MADE FROM GOAT'S MILK FROM DIFFERENT BREEDS
	Pages 6349-6357
	T. A. Nassib; A. E. Abd El-Khalek; T. A. M. Ashmawy; Amera S. El-Rahmani
	View Article PDF 658.84 K

7.	PATULIN IN APPLE FRUITS: I. SURVEY OF PATULIN IN DIFFERENT EGYPTIAN APPLE VARIETIES
	Pages 6359-6364
	H. Amra; Thoraya A. Mohemad; K. H. Tolba
	View Article PDF 517.56 K

8.	PATULIN IN APPLE FRUITS: II. EFFECT OF APPLE TREATMENTS WITH SOME CHEMICAL SANITIZERS ON PATULIN PRODUCTION BY Penicillium expanusm
	Pages 6365-6372
	Thoraya M. Abd EL- Ghani; H. Amra; K. H. Tolba
	View Article PDF 620.25 K

9.	STUDY THE EFFECT OF PACKAGING AND PRE-PACKAGING TREATMENTS ON SHELF LIFE AND QUALITY OF MINIMALLY PROCESSED FRESH GARLIC
	Pages 6373-6390
	Asrar Y. I. Mohammed; S. M. H. Rabie; R. B. Gommaa
	View Article PDF 812.99 K

10.	EFFECT OF FEEDING WITH MORINGA SEEDS ON SOME BIOLOGICAL AND BIOCHEMICAL PARAMETERS IN EXPERIMENTAL RATS
	Pages 6391-6401
	A. S. Hashish; Raya A. Sayed; Thoraya A. Muhamed
	View Article PDF 504.37 K

11.	EVALUATION AND UTILIZATION OF OLIVE EXTRACTS POLYPHENOLS AS NATURAL ANTIOXIDANTS
	Pages 6403-6412
	A. H. A. Khalifa; B. R. Ramadan; R. A. H. El-Dengawy; M. F. Khalil; Z. S. M. Ali
	View Article PDF 555.32 K

12.	QUALITY ATTRIBUTES OF SOME BREADS MADE FROM WHEAT FLOUR SUBSTITUTED BY DIFFERENT LEVELS OF WHOLE AMARANTH MEAL
	Pages 6413-6429
	A. M. A. Sharoba; A. I. El-Desouky; M. H. M. Mahmoud; Kh. M. Youssef
	View Article PDF 758.65 K

13.	دراسة إنتاج الجلي من ثمار البندورة
	Pages 6431-6438
	نصر احمد ابراهيم حسين; جهاد محمد قاسم; أيمن سليمان مزاهرة; عامر العمري
	View Article PDF 634.38 K

14.	EVALUATION OF FORMATION OF BIOGENIC AMINES DURING THE RIPENING OF EGYPTIAN SOFT DOMIATI CHEESE MADE FROM RAW AND PASTEURIZED BUFFALOES' MILK
	Pages 6439-6454
	R. M. Elsanhoty; Hoda Mahrous; A. A. M. Younis
	View Article PDF 993.87 K

15.	EFFECT OF PRECOOKING PROCESS OF TUNA-LIKE FISH (Scombromorous sp.) CAKE ON CHEMICAL, MICRO-BIOLOGICAL AND SENSORY PROPERTIES
	Pages 6455-6465
	A. K. Ammar; M. A. Korish
	View Article PDF 686.32 K

16.	PHYSICAL, TEXTURAL AND SENSORY CHARACTERISTICS OF COLD-SPREADABLE RECOMBINED BUTTER FORTIFIED WITH CHEMICALLY INTERESTERIFIED GAMMA-LINOLENIC ACID
	Pages 6467-6475
	A. E. M. Fatouh
	View Article PDF 831.08 K

17.	PEEL OF FRUIT AS SOURCE OF FUNCTIONAL INGREDI-ENTS OF FISH PRODUCTS
	Pages 6477-6485
	H. A. Ahmed; Shadia M. Sharaf; Naglaa A. El-Senousi
	View Article PDF 430.66 K

18.	UTILIZATION OF DEFATTED BALADI ORANGE PEEL IN PRODUCTION OF LOW CALORIC SPONGE CAKE
	Pages 6487-6498
	A. K. Ammar; Mervat E. Eldemary
	View Article PDF 834.58 K