EKB Journal Management System
Volume & Issue: Volume 8, Issue 2, February 2017, Page 65-125  XML
1

Effect of Microwave Treatment on Chemical Composition and Microbiological Quality of Milk

Page 65-72
Shaymaa S. Bakry; M. A. Mohran; Nanis H. Gomah; E. A. Y. Essawy
2

Utilization of Whey and Permeate to Produce Single Cell Protein by Using some Yeasts

Page 73-77
M. S. Gomaa; M. M. Abo-Srea; Eman L. Mostafa; Doaa M. Fathy
3

Characterization of Transglutaminase Isolated from Rosemary Leaves, and Development of Chemical, Rheological and Sensory Properties of Kareish Cheese Made with Transglutaminase.

Page 79-86
M. S. Darwish; M. A. Taher
4

Antimicrobial Effect for Both of Carboxy Methyl Cellulose and Chitosan Treated with Ferulic Acid or Nanosilver Particles as Edible Coatings used for Some Refrigerated Beef Samples

Page 87-91
A. A. El-Refai; A. M. Hassan; Kh. Nagy; M. M. Rabie
5

Effect of Fat Replacers on the Quality of Low-Fat Munster-Like Cheese

Page 93-98
Monira M. M. Basiony; Amal M. M. El-Nimer; A. A . El-Gandour`
6

Evaluation of White Soft and Processed Cheese Brands Available in the Egyptian Local Market and Manufactured According to the Egyptian Standard Specification

Page 99-101
Ebtisam I. Ghita; M. N. A. Hassan; E. A. Hamad; Y. M. Elaaser
7

Enhancing Antioxidant Activities of Cupcakes by Using Pumpkin Powder During Storage

Page 103-110
Amany A. Sello; Mona Y. A. Mostafa
8

Essential Oils of Citrus Fruit Peels Antioxidant, Antibacterial and Additive Value as Food Preservative

Page 111-116
Eman A. Mahmoud
9

Evaluation of Silicon Concentration in Milk from Different Species and in Certain Dairy Products in Egypt

Page 117-119
Mounira M. Ahmed; Magda Abd El Aziz; H. M. Sobhy; W. Z. Azer; M. A. El Nawawy
10

Implementation of the Hazard Analysis Critical Control Point (haccp) System for Processed Cheese Production Line.

Page 121-125
El Tahra M. A. Ammar; M. Y. Reyad; Y. I. Abdel-Kader; A. M. K. Farag