A
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Amino acids
Chemical Characterizations of Carbonated Whey Beverages Fortified with Fruit Juice and Some Herbs Extract [Volume 48, Issue 2, 2020, Pages 377-388]
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Antimicrobial
Preparation of Functional Ice Milk Supplemented With Lupine Flour [Volume 48, Issue 2, 2020, Pages 337-350]
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Anti-oxidant
Active Components of Squid Ink and Food Applications [Volume 48, Issue 1, 2020, Pages 123-133]
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Antioxidant activity
Production and Evaluation of Lentil Soup and Bissarah [Volume 48, Issue 1, 2020, Pages 1-13]
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Antioxidant activity
Impact of Mango Peel Extract on the Physicochemical Properties, Microbiological Stability and Sensory Characteristics of Beef Burgers During Cold Storage [Volume 48, Issue 2, 2020, Pages 245-258]
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Antioxidant activity
Functional Properties and Nutritional Quality of Processed Cheese Spreads Enriched with Black Rice Powder [Volume 48, Issue 2, 2020, Pages 281-289]
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Anti-oxidant and anti-microbial activities
Evaluation of The Properties of Frankincense Powder and Its Water Extracts and The Effect of Its Addition on Guava Nectar Characteristics [Volume 48, Issue 1, 2020, Pages 159-171]
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Antioxidation activity
Manufacture of Healthy Kariesh Cheese Using Pomegranate Peel Powder [Volume 48, Issue 1, 2020, Pages 57-64]
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Anti-tuberculosis
Phenolic Contents, Comparative Antioxidant Studies and Anti-Tubercular Activities of Commonly Used Spices in Abuja, Nigeria [Volume 48, Issue 2, 2020, Pages 193-202]
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Apple juice
Physicochemical, Microbiological Evaluation of Probiotic Milk Beverages Fortified with Concentrated Apple Juice [Volume 48, Issue 2, 2020, Pages 365-376]
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Aspergillus
Morphological characteristics of fungi species isolated from dairy products in Fayoum governorate [Volume 48, Issue 1, 2020, Pages 173-179]
B
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Barley
Improvement of Nutritional Value, Physical and Sensory Properties of Biscuits using Quinoa, Naked barley and Carrot [Volume 48, Issue 1, 2020, Pages 147-157]
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Beef burger
Impact of Mango Peel Extract on the Physicochemical Properties, Microbiological Stability and Sensory Characteristics of Beef Burgers During Cold Storage [Volume 48, Issue 2, 2020, Pages 245-258]
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Bifidobacteria
The Chemical and Microbiological Properties of Ricotta Cheese Supplemented With Curcumin and Bifidobacteria [Volume 48, Issue 1, 2020, Pages 65-72]
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Black cumin oil
Biochemical and Microbiological Properties of Edam Cheese with Black Cumin Oil [Volume 48, Issue 1, 2020, Pages 181-192]
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Black rice
Functional Properties and Nutritional Quality of Processed Cheese Spreads Enriched with Black Rice Powder [Volume 48, Issue 2, 2020, Pages 281-289]
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Buriet
Producing Stuffed Pate and Potatoes Buriet with Kareish cheese fortified with functional foods [Volume 48, Issue 2, 2020, Pages 327-335]
C
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Camels’ milk sweet curd
Improving The Texture Properties of Camels’ Milk Rayeb [Volume 48, Issue 1, 2020, Pages 89-99]
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Carbonated whey beverages
Chemical Characterizations of Carbonated Whey Beverages Fortified with Fruit Juice and Some Herbs Extract [Volume 48, Issue 2, 2020, Pages 377-388]
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Cholesterol
Effect of Lamb Fat Replacement with an Olive Oil in Water Emulsion on Quality and Storage Stability of Beef Meatballs. [Volume 48, Issue 1, 2020, Pages 15-25]
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Curcumin
The Chemical and Microbiological Properties of Ricotta Cheese Supplemented With Curcumin and Bifidobacteria [Volume 48, Issue 1, 2020, Pages 65-72]
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Cytotoxicity activity
Evaluation of The Properties of Frankincense Powder and Its Water Extracts and The Effect of Its Addition on Guava Nectar Characteristics [Volume 48, Issue 1, 2020, Pages 159-171]
D
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Dairy beverages
Physicochemical, Microbiological Evaluation of Probiotic Milk Beverages Fortified with Concentrated Apple Juice [Volume 48, Issue 2, 2020, Pages 365-376]
E
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Edam cheese
Biochemical and Microbiological Properties of Edam Cheese with Black Cumin Oil [Volume 48, Issue 1, 2020, Pages 181-192]
F
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Food Safety
Public Health Risks and Microbial Contaminants Associated with Consumption of Local Fried Plantain (Dodo Ikire) in Osun State, Nigeria. [Volume 48, Issue 1, 2020, Pages 117-122]
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Frankincense (Boswellia carterii)
Evaluation of The Properties of Frankincense Powder and Its Water Extracts and The Effect of Its Addition on Guava Nectar Characteristics [Volume 48, Issue 1, 2020, Pages 159-171]
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Fried plantain
Public Health Risks and Microbial Contaminants Associated with Consumption of Local Fried Plantain (Dodo Ikire) in Osun State, Nigeria. [Volume 48, Issue 1, 2020, Pages 117-122]
G
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Gouda Cheese
Effect of Using Buffalo’s Milk with Cow’s Milk and Selected Bacterial Strains on the Properties and Safety of Gouda Cheese [Volume 48, Issue 2, 2020, Pages 351-364]
H
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Hepatotoxicity
Therapeutic Effects of Gymnema (Gymnema sylvestre) and Sea Grape (Coccoloba uvifera L.) on Carbon Tetrachloride Induced Hepatotoxicity in Rats [Volume 48, Issue 2, 2020, Pages 271-279]
L
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Lactobacillus and Bifidobacterium
Novel Probiotic Adjunct Cultures for the Production of Fruit-Flavoured Drinkable Yoghurt [Volume 48, Issue 2, 2020, Pages 213-228]
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Legumes
Production and Evaluation of Lentil Soup and Bissarah [Volume 48, Issue 1, 2020, Pages 1-13]
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Legumes
The Optimum Conditions for Producing Fermented Milk Used in the Manufacture of Fayesh Bread [Volume 48, Issue 1, 2020, Pages 135-145]
M
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Management
Controlling of Microbial Hazards for Potato Chips manufacturing through Food Safety Management System (ISO 22000) [Volume 48, Issue 1, 2020, Pages 101-116]
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Mango peel extract
Impact of Mango Peel Extract on the Physicochemical Properties, Microbiological Stability and Sensory Characteristics of Beef Burgers During Cold Storage [Volume 48, Issue 2, 2020, Pages 245-258]
-
Meatballs
Effect of Lamb Fat Replacement with an Olive Oil in Water Emulsion on Quality and Storage Stability of Beef Meatballs. [Volume 48, Issue 1, 2020, Pages 15-25]
-
Milk
Identification of Milk Types Using Front Face and Synchronous Scanning Fluorescence Spectroscopy [Volume 48, Issue 1, 2020, Pages 73-80]
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Moringa products
Effect of feeding Moringa tree products on ewe milk composition and on the resultant yoghurt properties [Volume 48, Issue 2, 2020, Pages 389-396]
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Morphology
Morphological characteristics of fungi species isolated from dairy products in Fayoum governorate [Volume 48, Issue 1, 2020, Pages 173-179]
O
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Olive pomace
Utilization of Olive Pomace As A Source of Bioactive Compounds in Quality Improving of Toast Bread [Volume 48, Issue 1, 2020, Pages 27-40]
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Organoleptic properties
Effect of Adding Some Spices on Physicochemical, Organoleptic and Microbiological Properties of Ras cheese [Volume 48, Issue 1, 2020, Pages 41-55]
P
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Peanut butter
Control of Biogenic Amines in Peanut Butter by Incorporation of Some Probiotic Bacteria [Volume 48, Issue 2, 2020, Pages 259-270]
-
Penicillium
Morphological characteristics of fungi species isolated from dairy products in Fayoum governorate [Volume 48, Issue 1, 2020, Pages 173-179]
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Phenolic components
Production and Evaluation of Lentil Soup and Bissarah [Volume 48, Issue 1, 2020, Pages 1-13]
-
Processed Cheese spreads
Functional Properties and Nutritional Quality of Processed Cheese Spreads Enriched with Black Rice Powder [Volume 48, Issue 2, 2020, Pages 281-289]
-
Pumpkin peel
Physico-Functional Properties, Nutritional Quality, and Sensory Characteristics of Pumpkin Peel Puree Fortified Biscuit [Volume 48, Issue 2, 2020, Pages 203-212]
Q
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Quality
Effect of Thermal and Chemical Pre-treatments on Shelf Life and Quality of Egyptian Pomegranate Arils [Volume 48, Issue 1, 2020, Pages 81-88]
-
Quinoa
Improvement of Nutritional Value, Physical and Sensory Properties of Biscuits using Quinoa, Naked barley and Carrot [Volume 48, Issue 1, 2020, Pages 147-157]
R
-
Ras cheese
Effect of Adding Some Spices on Physicochemical, Organoleptic and Microbiological Properties of Ras cheese [Volume 48, Issue 1, 2020, Pages 41-55]
-
Rheological
Manufacture of Functional Kareish Cheese fortified with Oat, Talbina, Lima Bean and Sweet Lupin [Volume 48, Issue 2, 2020, Pages 315-326]
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Ricotta
The Chemical and Microbiological Properties of Ricotta Cheese Supplemented With Curcumin and Bifidobacteria [Volume 48, Issue 1, 2020, Pages 65-72]
S
-
Sesame seeds
Production of High Nutritional Value Gluten Free Crackers with Sesame and Turmeric Powder [Volume 48, Issue 2, 2020, Pages 291-302]
-
Spices
Effect of Adding Some Spices on Physicochemical, Organoleptic and Microbiological Properties of Ras cheese [Volume 48, Issue 1, 2020, Pages 41-55]
-
Spices
Phenolic Contents, Comparative Antioxidant Studies and Anti-Tubercular Activities of Commonly Used Spices in Abuja, Nigeria [Volume 48, Issue 2, 2020, Pages 193-202]
-
Squid ink
Active Components of Squid Ink and Food Applications [Volume 48, Issue 1, 2020, Pages 123-133]
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Storage
Effect of Thermal and Chemical Pre-treatments on Shelf Life and Quality of Egyptian Pomegranate Arils [Volume 48, Issue 1, 2020, Pages 81-88]
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Supplemention
Manufacture of Healthy Kariesh Cheese Using Pomegranate Peel Powder [Volume 48, Issue 1, 2020, Pages 57-64]
T
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Taizzy cheese
Influence of Some Probiotic Bacteria on the Improvement of Taizzy Soft Cheese Quality [Volume 48, Issue 2, 2020, Pages 229-243]
-
Talbina
Producing Stuffed Pate and Potatoes Buriet with Kareish cheese fortified with functional foods [Volume 48, Issue 2, 2020, Pages 327-335]
-
Texture profile
Preparation of Functional Ice Milk Supplemented With Lupine Flour [Volume 48, Issue 2, 2020, Pages 337-350]
W
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Wheat Flour
Physico-Functional Properties, Nutritional Quality, and Sensory Characteristics of Pumpkin Peel Puree Fortified Biscuit [Volume 48, Issue 2, 2020, Pages 203-212]
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