EKB Journal Management System

Volume & Issue: Volume 50, Issue 2, 2022


1		Antimicrobial Activity of Nanomaterial and Essential Oil against Foodborne Pathogen on Fish Fillets during Cryopreservation
	Page 173-189
	Wael Abdel-Rafie Masoud; Ashraf Sharoba; Atef Osheba; Ahmed eldesouky
	View Article \| PDF 1.65 MB \| View on SCiNiTO

2		Evaluating Milk Coagulants from Seeds of Solanum Elaeagnifolium Plant against Animal and Microbial Rennet in Manufacturing White Soft Cheese
	Page 191-202
	Adel Mahmoud Mohamed Kholif; Ahmed M Hamed
	View Article \| PDF 1.04 MB \| View on SCiNiTO

3		Effects of Frozen Storage on Quality Characteristics of Some fishery Products Processed from Bluefin Tuna and Common Carp
	Page 203-212
	Gehan Ali Ghoneim; Faten Y. Youssef; Mohammed B. Ahmed; Basma S. Elkhamisy; Fify Ragheb Anees
	View Article \| PDF 944.95 K \| View on SCiNiTO

4		Physicochemical, antioxidant, antimicrobial and sensory properties of functional yoghurt supplemented with guava seeds, leaves and pulp extract
	Page 213-228
	Doaa Fathy Hassan; Sahar Ahmed El sawy; Hesham Mohamed El shishtawy
	View Article \| PDF 1.02 MB \| View on SCiNiTO

5		Effect of Some Additions on Acrylamide Formation
	Page 229-239
	Ayman Ezzat Mohamed; aziza ali salah eldin; Dalia M. A. Hassan
	View Article \| PDF 903.53 K \| View on SCiNiTO

6		Chemical, Microbiological and Antioxidant Effects of Banana Peels on Butter Cake
	Page 241-250
	Abdelmonam Abu El-Hassan; Mohamed Roby; Laila Ahmed Rabiee; Samah Ahmed Abd-Eltawab
	View Article \| PDF 1.06 MB \| View on SCiNiTO

7		Enhancement of Ultrafiltrated White Soft Cheese with Cold Pressed Oils as Natural Food Additives for Extending Shelf life
	Page 251-268
	Manal Kotb Khider; Ratiba Bayoumi Ahmed; Mohamed Gamal Hassaan
	View Article \| PDF 1.42 MB \| View on SCiNiTO

8		The Impact of Substituting Wheat Flour With Several Gluten-Free Flours (Coconut, Peas, Almond ,and Quinoa Flours) on Rheological Dough
	Page 269-281
	Dalia R Hassan
	View Article \| PDF 1.09 MB \| View on SCiNiTO

9		Nutritional value, antioxidant activity, cooking quality, and sensory attributes of pasta enriched with cornsilk
	Page 283-297
	Mahmoud Abd Al-Galil Rozan; Tahany El-Shshtawy; Esmail Galal Boriy
	View Article \| PDF 1.17 MB \| View on SCiNiTO

10		A study on the use of carrot and probiotic bacteria in making functional cream cheese
	Page 299-311
	Enas A. Baker; Heba Hassan Salama; Amany M. El-Deeb; Nahed A. Elwahsh
	View Article \| PDF 1.41 MB \| View on SCiNiTO