Keyword Index

A

C

  • Capsicum EFFECT OF ACRYLAMIDE, AMYGDALIN, CAPSICUM, FURFURAL AND VANILLIN ON. SOME FOOD BORNE PATHOGENIC BACTERIA [Volume 31, Issue 4, 2006, Pages 2179-2191]
  • Carrot ACCEPTABILITY OF NOVEL SNACKS MANU-FACTURED BY PARTIALLY CORN SUBSTITUTION WITH UNTRADITIONAL FOODSTUFFS [Volume 31, Issue 1, 2006, Pages 329-338]
  • Chemical composition STUDIES ON THE USE OF VEGETABLE OILS AND STABILIZERS IN MAKING TALLAGA CHEESE - LIKE [Volume 31, Issue 6, 2006, Pages 3791-3800]
  • Chloramphenicol EFFECT OF CHLORAMPHENICOL RESIDUES ON SAFETY OF CHICKEN MEAT [Volume 31, Issue 6, 2006, Pages 3743-3749]
  • Coconut oil STUDIES ON THE USE OF VEGETABLE OILS AND STABILIZERS IN MAKING TALLAGA CHEESE - LIKE [Volume 31, Issue 6, 2006, Pages 3791-3800]
  • Cow Milk SDS-PAGE POLYACRY_LAMIDE GEL ELECTROPHORESIS IS A RELIABLE METHOD FOR DETECTION OF MASTITIC MILK [Volume 31, Issue 11, 2006, Pages 7257-7266]

F

  • Fermented milk GROWTH ASSOCIATION RELATIONSHIP BETWEEN THE YEAST Saccharomyces cerevisiae AND LACTIC ACID BACTERIA IN PRODUCTION OF FERMENTED MILKS. [Volume 31, Issue 6, 2006, Pages 3773-3780]
  • Fish — Salting EFFECT OF SOME PLANT EXTRACTS ON THE QUALITY OF SALTED FISH " [Volume 31, Issue 11, 2006, Pages 7245-7256]
  • Food processing wastes EVALUAYION OF SOME FOOD PROCESSING WASTES AS SOURCES OF DIETARY FIBERS [Volume 31, Issue 10, 2006, Pages 6505-6515]
  • Fructooligosaccharides DETERMINATION OF INULIN AND FRUCTOOLIGOSACCHARIDES COMPOSITION IN SELECTED PLANT [Volume 31, Issue 2, 2006, Pages 869-874]
  • Furfural EFFECT OF ACRYLAMIDE, AMYGDALIN, CAPSICUM, FURFURAL AND VANILLIN ON. SOME FOOD BORNE PATHOGENIC BACTERIA [Volume 31, Issue 4, 2006, Pages 2179-2191]

G

  • Gram-negative strains EFFECT OF ACRYLAMIDE, AMYGDALIN, CAPSICUM, FURFURAL AND VANILLIN ON. SOME FOOD BORNE PATHOGENIC BACTERIA [Volume 31, Issue 4, 2006, Pages 2179-2191]
  • Gram-positive strains EFFECT OF ACRYLAMIDE, AMYGDALIN, CAPSICUM, FURFURAL AND VANILLIN ON. SOME FOOD BORNE PATHOGENIC BACTERIA [Volume 31, Issue 4, 2006, Pages 2179-2191]
  • Grape pomace . Mango peel EVALUAYION OF SOME FOOD PROCESSING WASTES AS SOURCES OF DIETARY FIBERS [Volume 31, Issue 10, 2006, Pages 6505-6515]
  • Growth EFFECT OF ACRYLAMIDE, AMYGDALIN, CAPSICUM, FURFURAL AND VANILLIN ON. SOME FOOD BORNE PATHOGENIC BACTERIA [Volume 31, Issue 4, 2006, Pages 2179-2191]

H

  • Harar: Berry FLAVONOIEJS ‘AND OTHER NATURAL ANTIOXIDANTS IN RAW AND ROASTED ARABICA COFFEE BEANS [Volume 31, Issue 1, 2006, Pages 305-312]
  • High~Performance Liquid Chromatogram DETERMINATION OF INULIN AND FRUCTOOLIGOSACCHARIDES COMPOSITION IN SELECTED PLANT [Volume 31, Issue 2, 2006, Pages 869-874]

J

  • Jatropha curcas L. seed oil PHYSICAL AND CHEMICAL CHARACTERISTICS OF JATROPHA CURCAS L. SEED OIL. [Volume 31, Issue 6, 2006, Pages 3765-3771]

L

M

  • Meltability— Oiling off EFFECT OF USING GLUCONO-DELTA-LACTONE AS ACIDULANT ON THE CHEMICAL AND RHEOLOGICAL PROPERTIES OF MOZZARELLA CHEESE MAED FROM DIFFERENT TYPES OF MILK. [Volume 31, Issue 4, 2006, Pages 2193-2203]
  • Microbiological analysis STUDIES ON THE USE OF VEGETABLE OILS AND STABILIZERS IN MAKING TALLAGA CHEESE - LIKE [Volume 31, Issue 6, 2006, Pages 3791-3800]
  • Microstructure QUALiTy OF KAREISH CHEESE TREATED BY TRANSGLUTAMMINASE [Volume 31, Issue 11, 2006, Pages 7203-7214]
  • Mozzarella Cheese EFFECT OF USING GLUCONO-DELTA-LACTONE AS ACIDULANT ON THE CHEMICAL AND RHEOLOGICAL PROPERTIES OF MOZZARELLA CHEESE MAED FROM DIFFERENT TYPES OF MILK. [Volume 31, Issue 4, 2006, Pages 2193-2203]

N

  • Nitrogen content ALTERATION iN TASTE-ACTIVE COMPOUNDS OF TOMATO PRODUCTS DURING PROCESSING [Volume 31, Issue 12, 2006, Pages 7797-7808]

O

P

  • Pathogenic bacteria EFFECT OF ACRYLAMIDE, AMYGDALIN, CAPSICUM, FURFURAL AND VANILLIN ON. SOME FOOD BORNE PATHOGENIC BACTERIA [Volume 31, Issue 4, 2006, Pages 2179-2191]
  • Peach peel . Tomato peel EVALUAYION OF SOME FOOD PROCESSING WASTES AS SOURCES OF DIETARY FIBERS [Volume 31, Issue 10, 2006, Pages 6505-6515]
  • Plant extract — Quality criteria — Refrigerated storage EFFECT OF SOME PLANT EXTRACTS ON THE QUALITY OF SALTED FISH " [Volume 31, Issue 11, 2006, Pages 7245-7256]
  • Plant extracts ANTIMICROBIAL PROPERTIES OF SOME PLANT EXTRACTS AGAINST VARIOUS FOOD-BORNE PATHOGENIC BACTERIA [Volume 31, Issue 4, 2006, Pages 2165-2178]
  • Pumpkin ACCEPTABILITY OF NOVEL SNACKS MANU-FACTURED BY PARTIALLY CORN SUBSTITUTION WITH UNTRADITIONAL FOODSTUFFS [Volume 31, Issue 1, 2006, Pages 329-338]

R

S

  • Saccharomyces cerevisiae GROWTH ASSOCIATION RELATIONSHIP BETWEEN THE YEAST Saccharomyces cerevisiae AND LACTIC ACID BACTERIA IN PRODUCTION OF FERMENTED MILKS. [Volume 31, Issue 6, 2006, Pages 3773-3780]
  • Sensory evaluation ACCEPTABILITY OF NOVEL SNACKS MANU-FACTURED BY PARTIALLY CORN SUBSTITUTION WITH UNTRADITIONAL FOODSTUFFS [Volume 31, Issue 1, 2006, Pages 329-338]
  • SG' Specific gravity EFFECTS OF VARYING TOTAL PROTEIN AND FAT CONTENT ON THE RHEOLOGICAL AND PHYSICO- CHEMICALS PROPERTIES OF ICE MILK [Volume 31, Issue 11, 2006, Pages 7189-7201]
  • SMP EFFECTS OF VARYING TOTAL PROTEIN AND FAT CONTENT ON THE RHEOLOGICAL AND PHYSICO- CHEMICALS PROPERTIES OF ICE MILK [Volume 31, Issue 11, 2006, Pages 7189-7201]
  • SPE HPLC EFFECT OF CHLORAMPHENICOL RESIDUES ON SAFETY OF CHICKEN MEAT [Volume 31, Issue 6, 2006, Pages 3743-3749]
  • Stabilizers STUDIES ON THE USE OF VEGETABLE OILS AND STABILIZERS IN MAKING TALLAGA CHEESE - LIKE [Volume 31, Issue 6, 2006, Pages 3791-3800]
  • Sweet potatoes ACCEPTABILITY OF NOVEL SNACKS MANU-FACTURED BY PARTIALLY CORN SUBSTITUTION WITH UNTRADITIONAL FOODSTUFFS [Volume 31, Issue 1, 2006, Pages 329-338]

T

  • Tallaga Cheese STUDIES ON THE USE OF VEGETABLE OILS AND STABILIZERS IN MAKING TALLAGA CHEESE - LIKE [Volume 31, Issue 6, 2006, Pages 3791-3800]
  • Tomato ALTERATION iN TASTE-ACTIVE COMPOUNDS OF TOMATO PRODUCTS DURING PROCESSING [Volume 31, Issue 12, 2006, Pages 7797-7808]
  • Transglutamrnj5 kareish cheese QUALiTy OF KAREISH CHEESE TREATED BY TRANSGLUTAMMINASE [Volume 31, Issue 11, 2006, Pages 7203-7214]
  • TS. Total solids EFFECTS OF VARYING TOTAL PROTEIN AND FAT CONTENT ON THE RHEOLOGICAL AND PHYSICO- CHEMICALS PROPERTIES OF ICE MILK [Volume 31, Issue 11, 2006, Pages 7189-7201]

W

  • W/G' Weight per gallon EFFECTS OF VARYING TOTAL PROTEIN AND FAT CONTENT ON THE RHEOLOGICAL AND PHYSICO- CHEMICALS PROPERTIES OF ICE MILK [Volume 31, Issue 11, 2006, Pages 7189-7201]
  • WPI EFFECTS OF VARYING TOTAL PROTEIN AND FAT CONTENT ON THE RHEOLOGICAL AND PHYSICO- CHEMICALS PROPERTIES OF ICE MILK [Volume 31, Issue 11, 2006, Pages 7189-7201]