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Volume & Issue: Volume 34, Issue 6, June 2009, Page 6289-6498


1		EVALUATION OF SOME PRODUCTS PREPARED FROM SWEET POTATO VARIETIES
	Page 6289-6297
	Thoraya A. Mohamed; A. I. Nagib; M.M. M. Abd El-Hady
	View Article \| PDF 513.38 K \| View on SCiNiTO

2		THE RELATIONSHIP BETWEEN RHEOLOGICAL PROPERTIES, COLOR AND STRUCTURAL CHARACTERIZATION OF TOMATO PASTE (COLD-BREAK) DURING PROCESSING
	Page 6299-6309
	K. M. Youssef
	View Article \| PDF 576.67 K \| View on SCiNiTO

3		UTILIZATION OF SOME VEGETABLES LEAVES IN PROCESSING SOME TRADITIONAL FOOD (MAHSHY)
	Page 6311-6320
	Hala M. Z. Ali; Nadia T. Salh; Amany A. Salm
	View Article \| PDF 638.46 K \| View on SCiNiTO

4		ENHANCEMENT OF PROBIOTIC VIABILITY IN BIO-YOGHURT
	Page 6321-6335
	Samia M. El-Dieb; Fawziya H.R. Abd Rabo; Sanaa M. Badran; A. M. Abd El-Fattah; F. M. F. Elshaghabee
	View Article \| PDF 844.59 K \| View on SCiNiTO

5		EFFECT OF ADDING SOME LACTIC ACID BACTERIA ON THE ACCELERATION RIPENING OF RAS CHEESE SLURRY
	Page 6337-6347
	Nadia M. Shahein; M. H. El-Senaity; N. S. Abd-Rabou
	View Article \| PDF 744.24 K \| View on SCiNiTO

6		QUALITY OF DANI CHEESE MADE FROM GOAT'S MILK FROM DIFFERENT BREEDS
	Page 6349-6357
	T. A. Nassib; A. E. Abd El-Khalek; T. A. M. Ashmawy; Amera S. El-Rahmani
	View Article \| PDF 658.84 K \| View on SCiNiTO

7		PATULIN IN APPLE FRUITS: I. SURVEY OF PATULIN IN DIFFERENT EGYPTIAN APPLE VARIETIES
	Page 6359-6364
	H. Amra; Thoraya A. Mohemad; K. H. Tolba
	View Article \| PDF 517.56 K \| View on SCiNiTO

8		PATULIN IN APPLE FRUITS: II. EFFECT OF APPLE TREATMENTS WITH SOME CHEMICAL SANITIZERS ON PATULIN PRODUCTION BY Penicillium expanusm
	Page 6365-6372
	Thoraya M. Abd EL- Ghani; H. Amra; K. H. Tolba
	View Article \| PDF 620.25 K \| View on SCiNiTO

9		STUDY THE EFFECT OF PACKAGING AND PRE-PACKAGING TREATMENTS ON SHELF LIFE AND QUALITY OF MINIMALLY PROCESSED FRESH GARLIC
	Page 6373-6390
	Asrar Y. I. Mohammed; S. M. H. Rabie; R. B. Gommaa
	View Article \| PDF 812.99 K \| View on SCiNiTO

10		EFFECT OF FEEDING WITH MORINGA SEEDS ON SOME BIOLOGICAL AND BIOCHEMICAL PARAMETERS IN EXPERIMENTAL RATS
	Page 6391-6401
	A. S. Hashish; Raya A. Sayed; Thoraya A. Muhamed
	View Article \| PDF 504.37 K \| View on SCiNiTO

11		EVALUATION AND UTILIZATION OF OLIVE EXTRACTS POLYPHENOLS AS NATURAL ANTIOXIDANTS
	Page 6403-6412
	A. H. A. Khalifa; B. R. Ramadan; R. A. H. El-Dengawy; M. F. Khalil; Z. S. M. Ali
	View Article \| PDF 555.32 K \| View on SCiNiTO

12		QUALITY ATTRIBUTES OF SOME BREADS MADE FROM WHEAT FLOUR SUBSTITUTED BY DIFFERENT LEVELS OF WHOLE AMARANTH MEAL
	Page 6413-6429
	A. M. A. Sharoba; A. I. El-Desouky; M. H. M. Mahmoud; Kh. M. Youssef
	View Article \| PDF 758.65 K \| View on SCiNiTO

13		دراسة إنتاج الجلي من ثمار البندورة
	Page 6431-6438
	نصر احمد ابراهيم حسين; جهاد محمد قاسم; أيمن سليمان مزاهرة; عامر العمري
	View Article \| PDF 634.38 K \| View on SCiNiTO

14		EVALUATION OF FORMATION OF BIOGENIC AMINES DURING THE RIPENING OF EGYPTIAN SOFT DOMIATI CHEESE MADE FROM RAW AND PASTEURIZED BUFFALOES' MILK
	Page 6439-6454
	R. M. Elsanhoty; Hoda Mahrous; A. A. M. Younis
	View Article \| PDF 993.87 K \| View on SCiNiTO

15		EFFECT OF PRECOOKING PROCESS OF TUNA-LIKE FISH (Scombromorous sp.) CAKE ON CHEMICAL, MICRO-BIOLOGICAL AND SENSORY PROPERTIES
	Page 6455-6465
	A. K. Ammar; M. A. Korish
	View Article \| PDF 686.32 K \| View on SCiNiTO

16		PHYSICAL, TEXTURAL AND SENSORY CHARACTERISTICS OF COLD-SPREADABLE RECOMBINED BUTTER FORTIFIED WITH CHEMICALLY INTERESTERIFIED GAMMA-LINOLENIC ACID
	Page 6467-6475
	A. E. M. Fatouh
	View Article \| PDF 831.08 K \| View on SCiNiTO

17		PEEL OF FRUIT AS SOURCE OF FUNCTIONAL INGREDI-ENTS OF FISH PRODUCTS
	Page 6477-6485
	H. A. Ahmed; Shadia M. Sharaf; Naglaa A. El-Senousi
	View Article \| PDF 430.66 K \| View on SCiNiTO

18		UTILIZATION OF DEFATTED BALADI ORANGE PEEL IN PRODUCTION OF LOW CALORIC SPONGE CAKE
	Page 6487-6498
	A. K. Ammar; Mervat E. Eldemary
	View Article \| PDF 834.58 K \| View on SCiNiTO