EKB Journal Management System

Volume & Issue: Volume 47, Issue 1, 2019


1		Utilization of Pomegranate Peels to Increase the Shelf Life of Chicken Burger during Cold Storage
	Page 1-10
	Ahmed Abdelfattah Aly
	View Article \| PDF 1.17 MB \| View on SCiNiTO

2		Evaluation of Egyptian Chia ( Salvia hispanica L.) Seeds , Oil and Mucilage as Novel Food Ingredients
	Page 11-26
	Osama Bakir Mohammed; Amal Mohamed Abd El-Razek; Mona Hassan Bekhet; Yehia Gamal El-Din Moharram
	View Article \| PDF 1.52 MB \| View on SCiNiTO

3		Microbiological Evaluation of Some Fast Food Sandwiches in Fayoum
	Page 27-38
	Alaa El-din El-Fakhrany; Neimat Aly Hassan Elewa; Ashraf Ahmed Moawad; Nahla El-Saidi
	View Article \| PDF 1.97 MB \| View on SCiNiTO

4		Enhancement of The Quality and Safety of Pastrami Using Fermented Milk Permeate
	Page 39-49
	Samah Abd-Eltawab; Hosam Mahmoud Elgarhi
	View Article \| PDF 1.02 MB \| View on SCiNiTO

5		Impact of Purslane (Portulaca oleracea L.) Extract as Antioxidant and Antimicrobial Agent on Overall Quality and Shelf Life of Greek-Style Yoghurt
	Page 51-64
	Mahmoud El-Sayed; Sameh Awad; Amel Ibrahim
	View Article \| PDF 2.09 MB \| View on SCiNiTO

6		Utilization of Defatted Mustard and Garden Cress Seeds Flour in the Production of Highly Nutritious Noodles
	Page 65-78
	Mokhtar Harb Abd-El-Khalek; Marwa Sheir; Shaimaa Elmesilhy
	View Article \| PDF 1.7 MB \| View on SCiNiTO

7		Carcass Characteristics and Nutritional Composition of Some Edible Chicken By-products
	Page 81-90
	Shenoda G. M. Henry; Soumia M. I. Darwish; Ahmed Saleh; Ahmed Khalifa
	View Article \| PDF 1.19 MB \| View on SCiNiTO

8		Effect of Some Antioxidants on Rats Treated With Titanium Dioxide Nanoparticles
	Page 91-103
	Rehab Ibrahim; Marwa Elkady; Amal Hassanein
	View Article \| PDF 2.52 MB \| View on SCiNiTO

9		Date seed oil as a potential natural additive to improve oxidative stability of edible vegetable oils
	Page 105-113
	Eman Taha; Naglaa Abd-Elkarim; Zienab Ahmed
	View Article \| PDF 1.07 MB \| View on SCiNiTO

10		Influence of Using Chitosan and Thyme during Cooling Storage of Sea Bass Fish
	Page 115-130
	Ayman Abouel-Yazeed
	View Article \| PDF 1.88 MB \| View on SCiNiTO

11		Effect of Different Pre-Drying Treatments on The Quality of Dried Apple Slices
	Page 131-138
	Mohamed Roby; Samah Abd-Eltawab; Abdelmonam Abu El-Hassan
	View Article \| PDF 957.17 K \| View on SCiNiTO

Utilization of Pomegranate Peels to Increase the Shelf Life of Chicken Burger during Cold Storage

Evaluation of Egyptian Chia ( Salvia hispanica L.) Seeds , Oil and Mucilage as Novel Food Ingredients

Microbiological Evaluation of Some Fast Food Sandwiches in Fayoum

Enhancement of The Quality and Safety of Pastrami Using Fermented Milk Permeate

Impact of Purslane (Portulaca oleracea L.) Extract as Antioxidant and Antimicrobial Agent on Overall Quality and Shelf Life of Greek-Style Yoghurt

Utilization of Defatted Mustard and Garden Cress Seeds Flour in the Production of Highly Nutritious Noodles

Carcass Characteristics and Nutritional Composition of Some Edible Chicken By-products

Effect of Some Antioxidants on Rats Treated With Titanium Dioxide Nanoparticles

Date seed oil as a potential natural additive to improve oxidative stability of edible vegetable oils

Influence of Using Chitosan and Thyme during Cooling Storage of Sea Bass Fish

Effect of Different Pre-Drying Treatments on The Quality of Dried Apple Slices