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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
	View Article \| 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
	View Article \| 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
	View Article \| 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
	View Article \| 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`
	View Article \| 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
	View Article \| 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
	View Article \| 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
	View Article \| 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
	View Article \| 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
	View Article \| PDF 215.59 K