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Volume & Issue: Volume 1, Issue 5, May 2010, Page 225-335


1		CHEMICAL, TECHNOLOGICAL, RHEOLOGICAL AND ORGANOLEPTIC PROPERTIES Of SPREAD PROCESSED CHEESE.
	Page 225-252
	Nahed E. Seliman; Eman A. El-Dakhakhny; S. A. Salem; Hayam H. Ahmad
	View Article \| PDF 943.27 K \| View on SCiNiTO

2		EFFECT OF SUPPLEMENTING BALADY BREAD WITH RICE BRAN ON THE HIGH BLOOD GLUCOSE AND CHOLESTEROL LEVELS
	Page 253-266
	E. A. Mobarak; A. S. El-Shazly; A. S. Barakat
	View Article \| PDF 413.08 K \| View on SCiNiTO

3		ANTIOXIDATIVE ACTIVITY OF PHENOLIC COMPOUNDS FROM WHITE AND BLACK BERRY LEAVES
	Page 267-279
	Sh. M. M. El-Shehawy; Gehan A. A. Goneim; Faten Y. Ibrahim; Rania E. El-Gammal
	View Article \| PDF 508.08 K \| View on SCiNiTO

4		USING PERSIMMONS (Diospyros kaki L.) in Making FUNCTIONAL ICE CREAM
	Page 281-286
	Z. M. R. Hassan; Gehan A. Hussein
	View Article \| PDF 314.02 K \| View on SCiNiTO

5		THE EFFECT OF POTASSIUM SORBATE AND PACKING CONDITIONS ON THE QUALITY OF RICOTTA CHEESE
	Page 287-300
	M. Sh. Gomaa; E. S. El-Sokkary; M. M. M. Refaey
	View Article \| PDF 698.58 K \| View on SCiNiTO

6		EFFECT OF SKIM MILK POWDER, RETENTATE AND FLAVOUR COMPOUNDS ON THE QUALITY OF RICOTTA CHEESE
	Page 301-311
	M. Sh. Gomaa; E. S. El-Sokkary; M. M. M. Refaey
	View Article \| PDF 511.35 K \| View on SCiNiTO

7		THE ANTIMICROBIAL ACTIVITY OF CUMIN, THYME AND ANISE EXTRACTS ON SOME PATHOGENIC AND FOOD SPOILAGE BACTERIA
	Page 313-320
	M. H. Madkour; A. A. Neamatallah; M. A. Al-Ghamdi
	View Article \| PDF 417.43 K \| View on SCiNiTO

8		ANTICANCER ACTIVITIES OF PHENOLIC COMPOUNDS FROM RED ROOMY GRAPE FRUITS AND ITS LEAVES EXTRACTS.
	Page 321-327
	A. A. M. Yonis; O. i. A. Elnahas; Wafaa A. Moselhi
	View Article \| PDF 368.66 K \| View on SCiNiTO

9		NATURAL ANTIOXIDANT ACTIVITY OF RICE HULL AND BLACK RICE HULL EXTRACTS ON SUNFLOWER OIL
	Page 329-335
	Soheir N. Abd El-Rahman; R. N. Sandak
	View Article \| PDF 467.87 K \| View on SCiNiTO

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