Journal of Food and Dairy Sciences (JFDS) - Keyword Index
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Keyword Index
Volume 8 (2017)
A
B
C
D
E
F
G
H
I
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M
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A
Antibacterial; Volume 8, Issue 2, 2017, Page 111-116
Antimicrobial agents; Volume 8, Issue 12, 2017, Page 461-468
Antioxidant activities; Volume 8, Issue 2, 2017, Page 103-110
Antioxidant activity; Volume 8, Issue 6, 2017, Page 243-252
Antioxidant activity; Volume 8, Issue 7, 2017, Page 267-274
Antioxidant activity; Volume 8, Issue 7, 2017, Page 275-278
Antioxidants- Soybean oil- Olive oil- Acid value- Peroxide value- Iodine number- Fruit peels; Volume 8, Issue 8, 2017, Page 347-352
Aqueous extract; Volume 8, Issue 10, 2017, Page 405-409
B
Beta – Cyclodextrin; Volume 8, Issue 4, 2017, Page 179-183
Biogenic amines – Free amino acids – Ras cheese; Volume 8, Issue 5, 2017, Page 207-211
Black rice bran; Volume 8, Issue 5, 2017, Page 225-231
Black seeds; Volume 8, Issue 1, 2017, Page 9-16
BOD; Volume 8, Issue 2, 2017, Page 73-77
Bread of wheat; Volume 8, Issue 3, 2017, Page 163-168
Broccoli; Volume 8, Issue 4, 2017, Page 185-190
Buffalo; Volume 8, Issue 2, 2017, Page 117-119
C
Carotenoids; Volume 8, Issue 2, 2017, Page 103-110
Carotenoids; Volume 8, Issue 8, 2017, Page 323-330
Cauliflower; Volume 8, Issue 4, 2017, Page 185-190
Chemical and Physical properties; Volume 8, Issue 4, 2017, Page 173-178
Chemical composition; Volume 8, Issue 2, 2017, Page 65-72
Chemical composition; Volume 8, Issue 4, 2017, Page 169-172
Chemical composition; Volume 8, Issue 8, 2017, Page 335-340
Chemical composition; Volume 8, Issue 11, 2017, Page 445-447
Chicken burger; Volume 8, Issue 3, 2017, Page 151-161
Chitosan; Volume 8, Issue 2, 2017, Page 87-91
Chlorophylls; Volume 8, Issue 8, 2017, Page 323-330
Cichorium intybus; Volume 8, Issue 7, 2017, Page 309-314
Cinchona calisaya; Volume 8, Issue 6, 2017, Page 233-236
CMC; Volume 8, Issue 2, 2017, Page 87-91
Coliform bacteria; Volume 8, Issue 2, 2017, Page 65-72
Cookies; Volume 8, Issue 3, 2017, Page 137-143
Coriander; Volume 8, Issue 3, 2017, Page 145-150
Cupcake; Volume 8, Issue 10, 2017, Page 411-417
D
E
Edible coatings; Volume 8, Issue 9, 2017, Page 377-382
Egyptian Yasmine; Volume 8, Issue 5, 2017, Page 201-206
Essential oils; Volume 8, Issue 2, 2017, Page 111-116
Eucalyptus; Volume 8, Issue 3, 2017, Page 137-143
Exopolysaccharides (EPS); Volume 8, Issue 4, 2017, Page 191-199
F
Faba bean; Volume 8, Issue 7, 2017, Page 275-278
Faba-Bean; Volume 8, Issue 5, 2017, Page 217-223
Feed conversion efficiency; Volume 8, Issue 4, 2017, Page 185-190
Fermented products; Volume 8, Issue 8, 2017, Page 353-359
Flat bread; Volume 8, Issue 10, 2017, Page 411-417
Food Safety; Volume 8, Issue 2, 2017, Page 121-125
Free-fat yoghurt; Volume 8, Issue 7, 2017, Page 309-314
Frequent homogenizer; Volume 8, Issue 11, 2017, Page 431-434
Fruit blends; Volume 8, Issue 6, 2017, Page 243-252
Functional properties; Volume 8, Issue 9, 2017, Page 387-390
G
Giza 178; Volume 8, Issue 5, 2017, Page 201-206
Glycyrrhizin; Volume 8, Issue 3, 2017, Page 127-136
Goat cheese; Volume 8, Issue 4, 2017, Page 179-183
Guar gum; Volume 8, Issue 9, 2017, Page 377-382
H
HACCP; Volume 8, Issue 2, 2017, Page 121-125
Hawthorn; Volume 8, Issue 1, 2017, Page 25-30
Hull-less Barley flour; Volume 8, Issue 1, 2017, Page 9-16
Hypercholesterolemic; Volume 8, Issue 5, 2017, Page 225-231
I
Ice-cream; Volume 8, Issue 10, 2017, Page 395-399
Insulin; Volume 8, Issue 1, 2017, Page 25-30
J
K
Kareish cheese- Transglutaminase – Rosemary – Cross-linked – Purification – Texture properties; Volume 8, Issue 2, 2017, Page 79-86
Kluyveromyces fraglis; Volume 8, Issue 2, 2017, Page 73-77
Kluyveromyces lactis or Saccharomyces cervesiae; Volume 8, Issue 2, 2017, Page 73-77
L
Laban Rayeb; Volume 8, Issue 11, 2017, Page 445-447
Labneh; Volume 8, Issue 11, 2017, Page 431-434
Lactic acid bacteria (LAB); Volume 8, Issue 4, 2017, Page 191-199
Lepidium sativum; Volume 8, Issue 6, 2017, Page 233-236
Light; Volume 8, Issue 6, 2017, Page 257-262
Lipid profile; Volume 8, Issue 4, 2017, Page 185-190
Liver and kidney functions; Volume 8, Issue 1, 2017, Page 25-30
Low fat Munster-like cheese; Volume 8, Issue 2, 2017, Page 93-98
M
Manganese; Volume 8, Issue 4, 2017, Page 169-172
Microbiological examination; Volume 8, Issue 8, 2017, Page 315-321
Microbiological examinations and Frozen storage; Volume 8, Issue 7, 2017, Page 287-293
Microbiological quality; Volume 8, Issue 11, 2017, Page 445-447
Microstructure; Volume 8, Issue 4, 2017, Page 179-183
Microstructure; Volume 8, Issue 4, 2017, Page 191-199
Milk; Volume 8, Issue 2, 2017, Page 65-72
Miso – Barley – Okara – Liver and kidney functions – Serum minerals contents; Volume 8, Issue 8, 2017, Page 353-359
Mixolab; Volume 8, Issue 3, 2017, Page 163-168
Monascus; Volume 8, Issue 1, 2017, Page 37-43
Monascus ruber – stability- red pigmint – orange pigmint –yellow pigment; Volume 8, Issue 1, 2017, Page 31-36
Moringa oleifera; Volume 8, Issue 7, 2017, Page 303-307
Moringa oleifera – Antioxidant activity- antibacterial activity- functional yogurt- Texture profile analysis- Sensory properties; Volume 8, Issue 1, 2017, Page 45-53
Mozzarella Cheese; Volume 8, Issue 9, 2017, Page 369-371
Multigrain; Volume 8, Issue 1, 2017, Page 9-16
N
Nutritional Value; Volume 8, Issue 1, 2017, Page 9-16
Nutritional Value; Volume 8, Issue 3, 2017, Page 137-143
O
Oats; Volume 8, Issue 4, 2017, Page 169-172
Organoleptic properties; Volume 8, Issue 3, 2017, Page 127-136
Organoleptic properties; Volume 8, Issue 3, 2017, Page 137-143
Oxidative rancidity and oxidative stability; Volume 8, Issue 3, 2017, Page 145-150
P
Permeate; Volume 8, Issue 2, 2017, Page 73-77
Permeate; Volume 8, Issue 11, 2017, Page 449-453
Persimmon; Volume 8, Issue 9, 2017, Page 377-382
Phenolic and Flavonoid compounds; Volume 8, Issue 1, 2017, Page 1-7
Phenolic compounds; Volume 8, Issue 7, 2017, Page 267-274
Phenolic compounds; Volume 8, Issue 7, 2017, Page 295-302
Phenolic compounds; Volume 8, Issue 8, 2017, Page 315-321
Pigments; Volume 8, Issue 1, 2017, Page 37-43
Polyphenols; Volume 8, Issue 11, 2017, Page 419-424
Pomegranate seed oil; Volume 8, Issue 4, 2017, Page 173-178
Principle component analysis; Volume 8, Issue 9, 2017, Page 391-394
Processed cheese; Volume 8, Issue 2, 2017, Page 117-119
Processed cheese; Volume 8, Issue 2, 2017, Page 121-125
Processed cheese; Volume 8, Issue 8, 2017, Page 335-340
Propolis; Volume 8, Issue 8, 2017, Page 315-321
Protein efficiency ratio; Volume 8, Issue 4, 2017, Page 185-190
Proximate analysis; Volume 8, Issue 5, 2017, Page 217-223
Q
Quality; Volume 8, Issue 10, 2017, Page 401-404
R
Ras cheese ripening; Volume 8, Issue 9, 2017, Page 391-394
Raw milk; Volume 8, Issue 8, 2017, Page 315-321
Rheological properties; Volume 8, Issue 1, 2017, Page 9-16
Rheological properties; Volume 8, Issue 9, 2017, Page 391-394
Roots powder; Volume 8, Issue 7, 2017, Page 309-314
RSD % and T.P.C; Volume 8, Issue 9, 2017, Page 369-371
S
Sage; Volume 8, Issue 3, 2017, Page 145-150
Sakha 106; Volume 8, Issue 5, 2017, Page 201-206
Sardine; Volume 8, Issue 2, 2017, Page 111-116
Scomber scombrus; Volume 8, Issue 7, 2017, Page 287-293
S.C.P; Volume 8, Issue 2, 2017, Page 73-77
Sensory characteristics; Volume 8, Issue 11, 2017, Page 449-453
Sensory evaluation; Volume 8, Issue 1, 2017, Page 9-16
Sesame seeds; Volume 8, Issue 1, 2017, Page 9-16
Soft cheese; Volume 8, Issue 2, 2017, Page 117-119
Solanum lycopersicum; Volume 8, Issue 9, 2017, Page 369-371
Sorghum grains; Volume 8, Issue 7, 2017, Page 267-274
Spices; Volume 8, Issue 10, 2017, Page 405-409
Staphylococcus spp. molds and yeasts and meat; Volume 8, Issue 2, 2017, Page 87-91
Starch%; Volume 8, Issue 10, 2017, Page 401-404
Stirred Yoghurt; Volume 8, Issue 4, 2017, Page 169-172
Sweet basil; Volume 8, Issue 1, 2017, Page 17-23
Syneresis; Volume 8, Issue 6, 2017, Page 257-262
T
Tannin; Volume 8, Issue 7, 2017, Page 267-274
Thermal stability; Volume 8, Issue 1, 2017, Page 1-7
Thymus vulgaris and Panax ginseng - oxidative stability; Volume 8, Issue 6, 2017, Page 233-236
Total phenols; Volume 8, Issue 2, 2017, Page 103-110
U
V
W
White cheese; Volume 8, Issue 11, 2017, Page 419-424
X
Y
Yellow popcorn; Volume 8, Issue 8, 2017, Page 361-367
Z