Journal of Food and Dairy Sciences

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Volume & Issue: Volume 2, Issue 4, April 2011, Page 175-250


1		ISOLATION OF EXOPOLYSACCHARIDE – PRODUCING LACTIC ACID BACTERIA FROM TRADITIONAL EGYPTIAN DAIRY PRODUCTS
	Page 175-182
	Asmaa A. El-Awady; M. M. Zien El-Din; W. M. El-Sharoud
	View Article \| PDF 367.59 K \| View on SCiNiTO

2		ADDING ESSENCES OR VEGETABLE PICKLES TO GOATS MILK TO IMPROVE THE QUALITY OF SOFT CHEESE MADE IT
	Page 183-190
	M. M. Ismail; M. N. F. Hamad
	View Article \| PDF 394.55 K \| View on SCiNiTO

3		QUALITY OF SOFT CHEESE MADE WITH GOAT'S MILK AS AFFECTED WITH THE ADDITION OF CERTAIN ESSENCES
	Page 191-199
	M. N. F. Hamad; M. M. Ismail
	View Article \| PDF 392.43 K \| View on SCiNiTO

4		CARROT LEAVES: ANTIOXIDATIVE AND NUTRITIVE VALUES
	Page 201-211
	Gehan A. Goneim; Faten Y. Ibrahim; Sh. M. El-Shehawy
	View Article \| PDF 441.41 K \| View on SCiNiTO

5		EFFECT OF DRYING CONDITIONS AND EXTRACTION SOLVENTS ON TOTAL PHENOLIC COMPOUNDS AND ANTIOXIDANT PROPERTIES OF MANGO SEED KERNEL EXTRACTS
	Page 213-223
	A. M. Mehriz; M. A. Azzam; N. A. Youniss; S. A. Osman
	View Article \| PDF 554.02 K \| View on SCiNiTO

6		CHEMICAL CHARACTERISTICS OF WHOLE EGGS FROM AVIAN SPECIES: A COMPARATIVE STUDY
	Page 225-235
	A. M. Sharaf
	View Article \| PDF 329.51 K \| View on SCiNiTO

7		EFFECT OF FERMENTATION OF FABA BEAN (Vicia faba) ON ITS NUTRITIVE AND SENSORY PROPERTIES
	Page 237-250
	Gihan M. El-Moghazy; Dina M. Sakr; N. M. Abd El Ghafar
	View Article \| PDF 461.69 K \| View on SCiNiTO

Journal of Food and Dairy Sciences (JFDS) - Articles List

ISOLATION OF EXOPOLYSACCHARIDE – PRODUCING LACTIC ACID BACTERIA FROM TRADITIONAL EGYPTIAN DAIRY PRODUCTS

ADDING ESSENCES OR VEGETABLE PICKLES TO GOATS MILK TO IMPROVE THE QUALITY OF SOFT CHEESE MADE IT

QUALITY OF SOFT CHEESE MADE WITH GOAT'S MILK AS AFFECTED WITH THE ADDITION OF CERTAIN ESSENCES

CARROT LEAVES: ANTIOXIDATIVE AND NUTRITIVE VALUES

EFFECT OF DRYING CONDITIONS AND EXTRACTION SOLVENTS ON TOTAL PHENOLIC COMPOUNDS AND ANTIOXIDANT PROPERTIES OF MANGO SEED KERNEL EXTRACTS

CHEMICAL CHARACTERISTICS OF WHOLE EGGS FROM AVIAN SPECIES: A COMPARATIVE STUDY

EFFECT OF FERMENTATION OF FABA BEAN (Vicia faba) ON ITS NUTRITIVE AND SENSORY PROPERTIES