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

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Volume & Issue: Volume 10, Issue 12, December 2019


1		Properties of Non-Fat Yoghurt as Influenced by The Incubation Temperature of Exopolysaccharide Producing Culture
	Page 447-452
	Seham Swelam; M. A. Rashed; Eman F. khames
	View Article \| PDF 732.81 K \| View on SCiNiTO

2		Production of Fruit Flavored Probiotic Rice Milk Beverage
	Page 453-458
	E. H. Atwaa; Ahdab A. Elmaadawy; Esraa A. Awaad
	View Article \| PDF 1.15 MB \| View on SCiNiTO

3		Biological Effect of Mallow and Jwe's Mallow on Toxic Heavy Metal (Lead) In Vivo
	Page 459-465
	B. A. Zwain
	View Article \| PDF 1.04 MB \| View on SCiNiTO

4		A Novel Bio-Fermented Beverages from Dairy By-Products Based with Papaya Pulp and Stevia Leaves.
	Page 467-472
	Walaa M. Bahnas; Kh. A. Abbas; Wedad A. Metry; Neimate A. H. Elewa
	View Article \| PDF 527.97 K \| View on SCiNiTO

5		Low Fat Flavored Stirred Yogurt Treated with different Stabilizers for Improving Its Properties and Quality
	Page 473-478
	M. G. A. Hassaan; Ratiba B. Ahmed; Manal K. A. Khider
	View Article \| PDF 955.82 K \| View on SCiNiTO

6		Dairy Ices with High Nutritional Value Fortified with Date and Pomegranate Dibs and Red Beet Root Juice Concentrate as Natural Colorant
	Page 479-489
	Manal K. A. Khider; K. Selim; Ratiba B. Ahmed; M. A. Ibrahim
	View Article \| PDF 785.99 K \| View on SCiNiTO

7		Impact of Fluoridation of Milk on Manufacturing and Properties of Yoghurt
	Page 491-494
	Nahed A. A. Elwahsh
	View Article \| PDF 463.25 K \| View on SCiNiTO

8		Extraction, Purification and Characterization of Transglutaminase from Silver Beet Leaves and its Effect on Sensory, Chemical and Rheological Properties of Kareish Cheese
	Page 495-501
	M. S. Darwish; Asmaa A. El-Awady; M. S. Mostafa
	View Article \| PDF 983.88 K \| View on SCiNiTO

9		Antimicrobial Activity of Fig and Olive Leaves Extracts
	Page 503-508
	Nahed S. Yousef; A. A. El-Ghandour; Sania S. A. El-Shershaby
	View Article \| PDF 950.82 K \| View on SCiNiTO

10		Chemical, Microbiological and Sensory Evaluation of some Roquefort Cheese Existed in Egyptian Markets
	Page 509-514
	A. Abd El- Rahim
	View Article \| PDF 448.25 K \| View on SCiNiTO