EKB Journal Management System

Volume & Issue: Volume 5, Issue 2, March 2008, Page 1-67


1		Relationship Between Antioxidant Activities and Red Tablebeet Root Pigments with A Potential Application as a Natural Juice Blend
	Page 1-6

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2		Extraction, Encapsulation and Utilization of Red Pigments from Roselle (Hibiscus sabdariffa L.) as Natural Food Colourants
	Page 7-20

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3		Virgin Olive Oil Quality: Relationship Between Bioactive Components and Organoleptic Evaluation
	Page 21-29

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4		Biodiversity of Lactococci in Flavour Formation for Dairy Products Innovation
	Page 31-43

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5		Using Ultrafiltered(Uf)RetentateinMozzarellaCheeseMaking
	Page 45-60

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6		A Study on the Effect of Harvest Time on Quality of Egyptian Olive Oil
	Page 61-74

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7		Evaluation of Mandarin and Navel Orange Peels as Natural Sources of Antioxidant in Biscuits
	Page 75-82

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8		Antioxidant Activity of Water Extract of Propolis from Different Regions In Kafr El-Sheikh Governorate
	Page 83-89

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9		Characterizatin of Cyanide Degrading Bacteria Isolated from Industerial Wastewater
	Page 91-97

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10		The Effect of Heat Treatment of Flour on the Extractability Characteristics of Wheat Protein
	Page 99-106

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11		Genotoxicity of Brown Parts of Some Ready Meals
	Page 107-112

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12		InfluenceofCoryneformCulturesIsolated from the Surface of a Farmhouse Smear-Ripened Cheese on the Ripening of Cheddar Cheese
	Page 113-120

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13		Study of Some Quality Characteristics of Breast Meat Broiler as Fed on Chamomile Plant (Matricaria recutita)
	Page 1-11

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14		Developing a Locally Manufactured Equipment To Measure Sheep Meat Tenderness as Correlated with Chemical, Physical and Sensory Evaluation
	Page 13-20

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15		Effect of Electrical Stimulation and Saline Solution on Collagen Solubility and Some Quality Characteristics of Aged Female Goats Meat
	Page 21-29

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16		Quality of Some Food Products Based on Food Additives and Contaminants
	Page 31-40

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17		Gross Composition, Mineral Content and Nutritional Value of Colocynth Fruit Seeds
	Page 41-47

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