Journal of Food and Dairy Sciences (JFDS) - Articles List
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Volume & Issue:
Volume 8, Issue 2, February 2017, Page 65-125
1
Effect of Microwave Treatment on Chemical Composition and Microbiological Quality of Milk
Page
65-72
Shaymaa S. Bakry; M. A. Mohran; Nanis H. Gomah; E. A. Y. Essawy
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PDF
245.97 K
2
Utilization of Whey and Permeate to Produce Single Cell Protein by Using some Yeasts
Page
73-77
M. S. Gomaa; M. M. Abo-Srea; Eman L. Mostafa; Doaa M. Fathy
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PDF
235.02 K
3
Characterization of Transglutaminase Isolated from Rosemary Leaves, and Development of Chemical, Rheological and Sensory Properties of Kareish Cheese Made with Transglutaminase.
Page
79-86
M. S. Darwish; M. A. Taher
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PDF
693.5 K
4
Antimicrobial Effect for Both of Carboxy Methyl Cellulose and Chitosan Treated with Ferulic Acid or Nanosilver Particles as Edible Coatings used for Some Refrigerated Beef Samples
Page
87-91
A. A. El-Refai; A. M. Hassan; Kh. Nagy; M. M. Rabie
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PDF
223 K
5
Effect of Fat Replacers on the Quality of Low-Fat Munster-Like Cheese
Page
93-98
Monira M. M. Basiony; Amal M. M. El-Nimer; A. A . El-Gandour`
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PDF
216.33 K
6
Evaluation of White Soft and Processed Cheese Brands Available in the Egyptian Local Market and Manufactured According to the Egyptian Standard Specification
Page
99-101
Ebtisam I. Ghita; M. N. A. Hassan; E. A. Hamad; Y. M. Elaaser
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PDF
178.13 K
7
Enhancing Antioxidant Activities of Cupcakes by Using Pumpkin Powder During Storage
Page
103-110
Amany A. Sello; Mona Y. A. Mostafa
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PDF
252.09 K
8
Essential Oils of Citrus Fruit Peels Antioxidant, Antibacterial and Additive Value as Food Preservative
Page
111-116
Eman A. Mahmoud
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PDF
478.73 K
9
Evaluation of Silicon Concentration in Milk from Different Species and in Certain Dairy Products in Egypt
Page
117-119
Mounira M. Ahmed; Magda Abd El Aziz; H. M. Sobhy; W. Z. Azer; M. A. El Nawawy
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PDF
185.8 K
10
Implementation of the Hazard Analysis Critical Control Point (haccp) System for Processed Cheese Production Line.
Page
121-125
El Tahra M. A. Ammar; M. Y. Reyad; Y. I. Abdel-Kader; A. M. K. Farag
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PDF
215.59 K