EKB Journal Management System

Volume & Issue: Volume 45, Issue 1, 2017, Page 1-250


1		The Effect of Using Rice Bran Oil on Chemical Composition and Some Properties of Frozen Yoghurt
	Page 1-10

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2		Evaluating The Quality of Rasogulla as Cheese Balls in Sugar Syrup Prepared by Different Milk Types
	Page 11-16

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3		Carcass Traits, Cuts Yield, Raw Meat Quality and Burger Quality Characteristics of Different Marketing Ages and Sex Broiler Chickens
	Page 17-28

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4		Characteristics of pan bread and balady Bread Produced from different Saccharomyces cerevisiae strains
	Page 29-41

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5		Drying Kinetics, Quality Attributes and Moisture Sorption Isotherms During Storage of Roselle (Hibiscus sabdariffa) Dried under Solar Drying Conditions
	Page 43-56

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6		The Potential Prophylactic Effect of Orange Peel Administration on Fatty Liver and Hyperlipidemia in an Animal Model of Diet Induced Obesity
	Page 57-66

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7		Improving The Quality Attributes and Storability of Garlic Minimally Processed Edible Coating as A Carrier of Essential Oil
	Page 67-80

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8		Impact of Artichoke Puree in Frozen Yoghurt with Encapsulated and Free Lactic Acid Bacteria
	Page 81-94

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9		Comparative Studies of Amino Acid, Fatty Acids and Proximal Chemical Composition Content of Donkey, Dog, Camel, Beef and Goat Liver
	Page 95-102

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10		Quality of Pan Bread as Affected by the incorporation of Sweet Potato Flour
	Page 103-112

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11		Carotenoids, Phenolics, Antioxidant Activity and Sensory Attributes of Carrot Jam: Effect of Turmeric Addition
	Page 113-123

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12		Enhancing The Functional Properties and Nutritional Quality of Ice Milk with Sebesten Fruits (Cordia myxa L.)
	Page 125-134

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13		Properties and Shelf Life of Spicy Ricotta Cheese
	Page 135-145

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14		The Effect of Roasting Process on Antioxidant Properties of Different Egyptian Grains and Utilization in Cereal Bars
	Page 147-154

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15		Evaluation of Some New Durum Wheat Genotypes in Egypt
	Page 155-163

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16		Impact of Using Milk Clotting Enzyme From Seeds of Moringa Oleifera on Coagulation Properties of Curd Made From Camel’s Milk
	Page 165-170

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17		The Influence of Modified Waxy Maize Starch on The Quality of Low-Fat Yogurt
	Page 171-177

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18		Production of Healthy Yoghurt Fortified With Kaki Juice (Persimmon)
	Page 179-190

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19		Biological Evaluation of Cupcake As Affected by Replacing Wheat Flour with Different Levels of Date Fiber
	Page 191-201

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