Keyword Index

A

  • Amino acids Chemical Characterizations of Carbonated Whey Beverages Fortified with Fruit Juice and Some Herbs Extract [Volume 48, Issue 2, 2020, Pages 377-388]
  • Antimicrobial Preparation of Functional Ice Milk Supplemented With Lupine Flour [Volume 48, Issue 2, 2020, Pages 337-350]
  • Anti-oxidant Active Components of Squid Ink and Food Applications [Volume 48, Issue 1, 2020, Pages 123-133]
  • Antioxidant activity Production and Evaluation of Lentil Soup and Bissarah [Volume 48, Issue 1, 2020, Pages 1-13]
  • 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]
  • Antioxidant activity Functional Properties and Nutritional Quality of Processed Cheese Spreads Enriched with Black Rice Powder [Volume 48, Issue 2, 2020, Pages 281-289]
  • 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]
  • Antioxidation activity Manufacture of Healthy Kariesh Cheese Using Pomegranate Peel Powder [Volume 48, Issue 1, 2020, Pages 57-64]
  • 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]
  • Apple juice Physicochemical, Microbiological Evaluation of Probiotic Milk Beverages Fortified with Concentrated Apple Juice [Volume 48, Issue 2, 2020, Pages 365-376]
  • Aspergillus Morphological characteristics of fungi species isolated from dairy products in Fayoum governorate [Volume 48, Issue 1, 2020, Pages 173-179]

B

  • 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]
  • 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]
  • Bifidobacteria The Chemical and Microbiological Properties of Ricotta Cheese Supplemented With Curcumin and Bifidobacteria [Volume 48, Issue 1, 2020, Pages 65-72]
  • Black cumin oil Biochemical and Microbiological Properties of Edam Cheese with Black Cumin Oil [Volume 48, Issue 1, 2020, Pages 181-192]
  • Black rice Functional Properties and Nutritional Quality of Processed Cheese Spreads Enriched with Black Rice Powder [Volume 48, Issue 2, 2020, Pages 281-289]
  • Buriet Producing Stuffed Pate and Potatoes Buriet with Kareish cheese fortified with functional foods [Volume 48, Issue 2, 2020, Pages 327-335]

C

  • Camels’ milk sweet curd Improving The Texture Properties of Camels’ Milk Rayeb [Volume 48, Issue 1, 2020, Pages 89-99]
  • 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]
  • 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]
  • Curcumin The Chemical and Microbiological Properties of Ricotta Cheese Supplemented With Curcumin and Bifidobacteria [Volume 48, Issue 1, 2020, Pages 65-72]
  • 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

  • Dairy beverages Physicochemical, Microbiological Evaluation of Probiotic Milk Beverages Fortified with Concentrated Apple Juice [Volume 48, Issue 2, 2020, Pages 365-376]

E

  • Edam cheese Biochemical and Microbiological Properties of Edam Cheese with Black Cumin Oil [Volume 48, Issue 1, 2020, Pages 181-192]

F

  • 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]
  • 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]
  • 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

  • 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

  • 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

  • Lactobacillus and Bifidobacterium Novel Probiotic Adjunct Cultures for the Production of Fruit-Flavoured Drinkable Yoghurt [Volume 48, Issue 2, 2020, Pages 213-228]
  • Legumes Production and Evaluation of Lentil Soup and Bissarah [Volume 48, Issue 1, 2020, Pages 1-13]
  • Legumes The Optimum Conditions for Producing Fermented Milk Used in the Manufacture of Fayesh Bread [Volume 48, Issue 1, 2020, Pages 135-145]

M

  • Management Controlling of Microbial Hazards for Potato Chips manufacturing through Food Safety Management System (ISO 22000) [Volume 48, Issue 1, 2020, Pages 101-116]
  • 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]
  • 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]
  • Morphology Morphological characteristics of fungi species isolated from dairy products in Fayoum governorate [Volume 48, Issue 1, 2020, Pages 173-179]

O

  • 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]
  • 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

  • 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]
  • 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

  • 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]
  • 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]
  • 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]
  • Supplemention Manufacture of Healthy Kariesh Cheese Using Pomegranate Peel Powder [Volume 48, Issue 1, 2020, Pages 57-64]

T

  • 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

  • Wheat Flour Physico-Functional Properties, Nutritional Quality, and Sensory Characteristics of Pumpkin Peel Puree Fortified Biscuit [Volume 48, Issue 2, 2020, Pages 203-212]