EKB Journal Management System
1.

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

Pages 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

Pages 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.

Pages 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

Pages 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

Pages 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

Pages 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

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

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

Pages 111-116
Eman A. Mahmoud
9.

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

Pages 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.

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