EKB Journal Management System

1.

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

Pages 1-6

2.

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

Pages 7-20

3.

Virgin Olive Oil Quality: Relationship Between Bioactive Components and Organoleptic Evaluation

Pages 21-29

4.

Biodiversity of Lactococci in Flavour Formation for Dairy Products Innovation

Pages 31-43

5.

Using Ultrafiltered(Uf)RetentateinMozzarellaCheeseMaking

Pages 45-60

6.

A Study on the Effect of Harvest Time on Quality of Egyptian Olive Oil

Pages 61-74

7.

Evaluation of Mandarin and Navel Orange Peels as Natural Sources of Antioxidant in Biscuits

Pages 75-82

8.

Antioxidant Activity of Water Extract of Propolis from Different Regions In Kafr El-Sheikh Governorate

Pages 83-89

9.

Characterizatin of Cyanide Degrading Bacteria Isolated from Industerial Wastewater

Pages 91-97

10.

The Effect of Heat Treatment of Flour on the Extractability Characteristics of Wheat Protein

Pages 99-106

11.

Genotoxicity of Brown Parts of Some Ready Meals

Pages 107-112

12.

InfluenceofCoryneformCulturesIsolated from the Surface of a Farmhouse Smear-Ripened Cheese on the Ripening of Cheddar Cheese

Pages 113-120

13.

Study of Some Quality Characteristics of Breast Meat Broiler as Fed on Chamomile Plant (Matricaria recutita)

Pages 1-11

14.

Developing a Locally Manufactured Equipment To Measure Sheep Meat Tenderness as Correlated with Chemical, Physical and Sensory Evaluation

Pages 13-20

15.

Effect of Electrical Stimulation and Saline Solution on Collagen Solubility and Some Quality Characteristics of Aged Female Goats Meat

Pages 21-29

16.

Quality of Some Food Products Based on Food Additives and Contaminants

Pages 31-40

17.

Gross Composition, Mineral Content and Nutritional Value of Colocynth Fruit Seeds

Pages 41-47