Egyptian Journal of Food Science - Articles List

Volume & Issue: Volume 45, Issue 1, 2017, Pages 1-250

The Effect of Using Rice Bran Oil on Chemical Composition and Some Properties of Frozen Yoghurt

Pages 1-10

Evaluating The Quality of Rasogulla as Cheese Balls in Sugar Syrup Prepared by Different Milk Types

Pages 11-16

Carcass Traits, Cuts Yield, Raw Meat Quality and Burger Quality Characteristics of Different Marketing Ages and Sex Broiler Chickens

Pages 17-28

Characteristics of pan bread and balady Bread Produced from different Saccharomyces cerevisiae strains

Pages 29-41

Drying Kinetics, Quality Attributes and Moisture Sorption Isotherms During Storage of Roselle (Hibiscus sabdariffa) Dried under Solar Drying Conditions

Pages 43-56

The Potential Prophylactic Effect of Orange Peel Administration on Fatty Liver and Hyperlipidemia in an Animal Model of Diet Induced Obesity

Pages 57-66

Improving The Quality Attributes and Storability of Garlic Minimally Processed Edible Coating as A Carrier of Essential Oil

Pages 67-80

Impact of Artichoke Puree in Frozen Yoghurt with Encapsulated and Free Lactic Acid Bacteria

Pages 81-94

Comparative Studies of Amino Acid, Fatty Acids and Proximal Chemical Composition Content of Donkey, Dog, Camel, Beef and Goat Liver

Pages 95-102

Quality of Pan Bread as Affected by the incorporation of Sweet Potato Flour

Pages 103-112

Carotenoids, Phenolics, Antioxidant Activity and Sensory Attributes of Carrot Jam: Effect of Turmeric Addition

Pages 113-123

Enhancing The Functional Properties and Nutritional Quality of Ice Milk with Sebesten Fruits (Cordia myxa L.)

Pages 125-134

Properties and Shelf Life of Spicy Ricotta Cheese

Pages 135-145

The Effect of Roasting Process on Antioxidant Properties of Different Egyptian Grains and Utilization in Cereal Bars

Pages 147-154

Evaluation of Some New Durum Wheat Genotypes in Egypt

Pages 155-163

Impact of Using Milk Clotting Enzyme From Seeds of Moringa Oleifera on Coagulation Properties of Curd Made From Camel’s Milk

Pages 165-170

The Influence of Modified Waxy Maize Starch on The Quality of Low-Fat Yogurt

Pages 171-177

Production of Healthy Yoghurt Fortified With Kaki Juice (Persimmon)

Pages 179-190

Biological Evaluation of Cupcake As Affected by Replacing Wheat Flour with Different Levels of Date Fiber

Pages 191-201

Egyptian Journal of Food Science

Journal Archive

Volume 52 (2024)

Volume 51 (2023)

Volume 50 (2022)

Volume 49 (2021)

Volume 48 (2020)

Volume 47 (2019)

Volume 46 (2018)

Volume 45 (2017)