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

Home Articles List

Articles in Press

Current Issue

Journal Archive

Volume 16 (2025)

Volume 15 (2024)

Volume 14 (2023)

Volume 13 (2022)

Volume 12 (2021)

Volume 11 (2020)

Volume 10 (2019)

Volume 9 (2018)

Volume 03 (2018)

Volume 8 (2017)

Volume 7 (2016)

Volume 6 (2015)

Volume 5 (2014)

Issue 12

Issue 11

Issue 10

Issue 9

Issue 8

Issue 7

Issue 6

Issue 5

Issue 4

Issue 3

Issue 2

Issue 1

Volume 4 (2013)

Volume 3 (2012)

Volume 2 (2011)

Volume 1 (2010)

Volume 34 (2009)

Volume 33 (2008)

Volume 32 (2007)

Volume 31 (2006)

Volume 30 (2005)

Volume 29 (2004)

Volume 28 (2003)

Volume 27 (2002)

Volume 26 (2001)

Volume 25 (2000)

Volume & Issue: Volume 5, Issue 8, August 2014, Page 517-652


1		NUTRITIONAL VALUE OF SPIRULINA AND ITS USE IN THE PREPARATION OF SOME COMPLEMENTARY BABY FOOD FORMULAS
	Page 517-538
	A. M. Sharoba
	View Article \| PDF 618.31 K \| View on SCiNiTO

2		APPLICATION OF THE END POINT POLYMERASE CHAIN REACTION METHOD TO THE DETECTION OF CERTAIN MILK-BORNE BACTERIA
	Page 539-547
	T. A. Nassib; W. M. El-Sharoud; E. A. Essawy; Aliaa A. Darwish
	View Article \| PDF 538.53 K \| View on SCiNiTO

3		PROTEOLYSIS AND BIOGENIC AMINES FORMATION IN STERILIZED EDAM CHEESE CURD SLURRY INOCULATED WITH SOME PROBIOTIC STRAINS FORMULATIONS
	Page 549-560
	M. A. Rabie; A. A. Abdel Galeel
	View Article \| PDF 392.97 K \| View on SCiNiTO

4		PARTIAL CHARACTERIZATION OF BACTERIOCINS PRODUCED BY TWO STRAINS OF LACTIC ACID BACTERIA, ISOLATED FROM TRADITIONAL EGYPTIAN DAIRY PRODUCTS
	Page 561-579
	S. N. EL-Ghaish; Azza M. EL-Baz; N. Hwanhlem; M. A. Zommara; Eman H. Ayad; Yvan Choiset; T. Haertlé; J. Chobert
	View Article \| PDF 603.82 K \| View on SCiNiTO

5		EFFECT OF USING CROSS - LINKED Β - CYCLODEXTRIN ON PHYSIOCHEMICAL PROPERTIES OF DOMIATI GOAT'S CHEESE
	Page 581-600
	A. H. Ibrahim; K. A. Soryal
	View Article \| PDF 686.98 K \| View on SCiNiTO

6		CHANGES OCCURRED IN FATTY ACIDS COPOSITION AND ANTIOXIDANT ACTIVITY OF GREEN SEASONIG SAUCE DURING MARINATING , COOKING AND STORAGE.
	Page 601-611
	A. A. El - Refai; A. M. Hassan; M. M. Rabie; E. M. Essa
	View Article \| PDF 577.58 K \| View on SCiNiTO

7		DIETARY FIBER AS A NATURAL SOURCE TO PRODUCE BISCUIT HYPO GLYCEMIA AND CHOLESTEROLEMIA IN RATS
	Page 613-624
	Wafaa Sh. Ali
	View Article \| PDF 337.65 K \| View on SCiNiTO

8		DATE SYRUP AS A SUGAR SUBSTITUTE AND NATURAL FLAVOUR AGENT IN ICE CREAM MANUFACTURE
	Page 625-632
	A. A. Tammam; K. H. Salman; A. M. Abd-El-Rahim
	View Article \| PDF 396.94 K \| View on SCiNiTO

9		EFFECT OF MILK PROCESSING ON THE DISTRIBUTION OF SOME TRACE ELEMENTS IN ITS PRODUCTS.
	Page 633-639
	M. A. Mohran; A. A. Abd El Kher; A. M. Abd EL Rahim; H. A. Ateteallah
	View Article \| PDF 296.64 K \| View on SCiNiTO

10		EFFECT OF ADDING BARLEY AND OAT FLOUR ON THE RHEOLOGICAL PROPERTIES OF BREAD DOUGH
	Page 641-652
	M. A. Abou - Raya; M. M. Rabiae; A. S. El - Shazly; E. S. El – Fadaly
	View Article \| PDF 490.93 K \| View on SCiNiTO