Keyword Index

A

  • ABT USING OF HONEY AND OLIVE OIL IN PRODUCTION OF SYNBIOTIC YOGHURT [Volume 5, Issue 9, 2014, Pages 653-666]
  • ABT EFFECT OF FORTIFICATION WITH WHEY PROTEIN ON THE CHEMICAL, MICROBIAL AND ORGANOLEPTICAL PROPERTIES OF LABNEH [Volume 5, Issue 11, 2014, Pages 751-762]
  • Acid hydrolysis PRODUCTION OF ETHANOL FROM AGRO-INDUSTRIAL WASTES: I. PRETREATMENT OF RAW MATERIALS FOR USING IN FERMENTATION PROCESSING. [Volume 5, Issue 3, 2014, Pages 179-186]
  • Aflatoxin M1 MONITORING OF AFLATOXIN M1 IN SOME DAIRY PRODUCTS IN LOCAL MARKET OF ALEXANDRIA, EGYPT: ATTEMPTS FOR DETOXIFICATION [Volume 5, Issue 2, 2014, Pages 103-124]
  • Alginate ACID-INDUCED GELATION OF SODIUM ALGINATE: EFFECT OF THERMAL ANNEALING AND CONCENTRATION [Volume 5, Issue 4, 2014, Pages 199-212]
  • Alginic acid ACID-INDUCED GELATION OF SODIUM ALGINATE: EFFECT OF THERMAL ANNEALING AND CONCENTRATION [Volume 5, Issue 4, 2014, Pages 199-212]
  • Amino acids NUTRITIONAL VALUE OF SPIRULINA AND ITS USE IN THE PREPARATION OF SOME COMPLEMENTARY BABY FOOD FORMULAS [Volume 5, Issue 8, 2014, Pages 517-538]
  • Antibiotic resistance INDUSTRIAL AND SAFETY CHARACTERIZATION OF Lactococcus garvieae ISOLATED FROM TRADITIONAL EGYPTIAN DAIRY PRODUCTS [Volume 5, Issue 7, 2014, Pages 491-499]

B

  • Baby foods NUTRITIONAL VALUE OF SPIRULINA AND ITS USE IN THE PREPARATION OF SOME COMPLEMENTARY BABY FOOD FORMULAS [Volume 5, Issue 8, 2014, Pages 517-538]
  • Baking Process EFFECT OF BAKING PROCESS ON β-GLUCAN CONTENT IN WHOLE BARLEY BALADY BREAD [Volume 5, Issue 7, 2014, Pages 481-490]
  • Barley PRODUCTION OF SNACKS DIGESTIBILITY PROTEIN FROM BARLEY AND TOMATO WASTES. [Volume 5, Issue 2, 2014, Pages 139-151]
  • Beef burger QUALITY ATTRIBUTES OF LOW – FAT BEEF BURGERS FORMULATED WITH CHICKPEA FLOUR [Volume 5, Issue 6, 2014, Pages 389-402]
  • Bifidobacteria USING OF HONEY AND OLIVE OIL IN PRODUCTION OF SYNBIOTIC YOGHURT [Volume 5, Issue 9, 2014, Pages 653-666]
  • Bifidobacteria EFFECT OF FORTIFICATION WITH WHEY PROTEIN ON THE CHEMICAL, MICROBIAL AND ORGANOLEPTICAL PROPERTIES OF LABNEH [Volume 5, Issue 11, 2014, Pages 751-762]
  • Buffalo's milk yield PHENOTYPIC CORRELATIONS AMONG EGYPTIAN BUFFALO MILK PRODUCTION AND ITS MAJOR CHEMICAL CONSTITUENTS [Volume 5, Issue 10, 2014, Pages 741-749]

C

  • Carrot EVALUATION OF ANTIOXIDANT ACTIVITY OF SOME PLANT EXTRACTS AND THEIR EFFECTS ON THE STABILITY OF LIPIDS IN BISCUITS [Volume 5, Issue 9, 2014, Pages 667-678]
  • Carrot WHEY CARROT BEVERAGE WITH SOME VEGETABLE OILS [Volume 5, Issue 12, 2014, Pages 943-958]
  • CCl4 EFFECT OF GUAVA LEAVES ( Psidium Guajava L.) AS A SOURCE OF ANTIOXIDANTS ON HEPATOTOXIC RATS [Volume 5, Issue 10, 2014, Pages 679-688]
  • CCP VERIFICATION OF CONTROL MEASURES FOR CRITICAL CONTROL POINTS ESTABLISHED IN FOOD CHAIN OF SOME EGYPTIAN KITCHEN HOTELS [Volume 5, Issue 3, 2014, Pages 187-198]
  • Chemical and Rheological properties EFFECT OF USING SORGHUM ON THE QUALITY OF WHEAT MIXTURES AND THEIR FLOUR . [Volume 5, Issue 12, 2014, Pages 919-942]
  • Chemical composition QUALITY ASSESSMENT OF FORMULATED FISH SILVER CARP BURGERS DURING FROZEN STORAGE [Volume 5, Issue 6, 2014, Pages 403-419]
  • Chemical composition WHEY CARROT BEVERAGE WITH SOME VEGETABLE OILS [Volume 5, Issue 12, 2014, Pages 943-958]
  • Chitosan PRESERVATION OF RAW COW MILK USING NON THERMAL TREATMENTS [Volume 5, Issue 2, 2014, Pages 79-94]
  • Cholesterol EFFECT OF GUAVA LEAVES ( Psidium Guajava L.) AS A SOURCE OF ANTIOXIDANTS ON HEPATOTOXIC RATS [Volume 5, Issue 10, 2014, Pages 679-688]
  • Cholesterol removal EFFECT OF USING CROSS - LINKED Β - CYCLODEXTRIN ON PHYSIOCHEMICAL PROPERTIES OF DOMIATI GOAT'S CHEESE [Volume 5, Issue 8, 2014, Pages 581-600]
  • Cooking process CHANGES OCCURRED IN FATTY ACIDS COPOSITION AND ANTIOXIDANT ACTIVITY OF GREEN SEASONIG SAUCE DURING MARINATING , COOKING AND STORAGE. [Volume 5, Issue 8, 2014, Pages 601-611]
  • Critical Limits VERIFICATION OF CONTROL MEASURES FOR CRITICAL CONTROL POINTS ESTABLISHED IN FOOD CHAIN OF SOME EGYPTIAN KITCHEN HOTELS [Volume 5, Issue 3, 2014, Pages 187-198]
  • Curd slurry PROTEOLYSIS AND BIOGENIC AMINES FORMATION IN STERILIZED EDAM CHEESE CURD SLURRY INOCULATED WITH SOME PROBIOTIC STRAINS FORMULATIONS [Volume 5, Issue 8, 2014, Pages 549-560]

D

  • Dairy products DEVELOPING AN EFFECTIVE THIN AGAR LAYER METHOD FOR THE DETECTION OF INJURED CELLS OF Escherichia coli IN MILK [Volume 5, Issue 5, 2014, Pages 303-314]
  • Detoxifecation MONITORING OF AFLATOXIN M1 IN SOME DAIRY PRODUCTS IN LOCAL MARKET OF ALEXANDRIA, EGYPT: ATTEMPTS FOR DETOXIFICATION [Volume 5, Issue 2, 2014, Pages 103-124]
  • Dibis DATE SYRUP AS A SUGAR SUBSTITUTE AND NATURAL FLAVOUR AGENT IN ICE CREAM MANUFACTURE [Volume 5, Issue 8, 2014, Pages 625-632]
  • Domiati cheese EFFECT OF USING CROSS - LINKED Β - CYCLODEXTRIN ON PHYSIOCHEMICAL PROPERTIES OF DOMIATI GOAT'S CHEESE [Volume 5, Issue 8, 2014, Pages 581-600]

E

  • Edam cheese INFLUENCE OF HEAT TREATED ADJUNCT CULTURE ON THE QUALITY OF EDAM CHEESE MADE FROM RECONSTITUTED WHOLE MILK POWDER [Volume 5, Issue 11, 2014, Pages 763-774]
  • Escherichia coli DEVELOPING AN EFFECTIVE THIN AGAR LAYER METHOD FOR THE DETECTION OF INJURED CELLS OF Escherichia coli IN MILK [Volume 5, Issue 5, 2014, Pages 303-314]
  • Extrusion PRODUCTION OF SNACKS DIGESTIBILITY PROTEIN FROM BARLEY AND TOMATO WASTES. [Volume 5, Issue 2, 2014, Pages 139-151]

F

  • Feta cheese buffalo's EFFECT OF TYPE OF MILK ON THE PROPERTIES OF TRADITIONAL FETA CHEESE. [Volume 5, Issue 5, 2014, Pages 315-327]
  • Flavonoids EFFECT OF GUAVA LEAVES ( Psidium Guajava L.) AS A SOURCE OF ANTIOXIDANTS ON HEPATOTOXIC RATS [Volume 5, Issue 10, 2014, Pages 679-688]
  • Food Safety VERIFICATION OF CONTROL MEASURES FOR CRITICAL CONTROL POINTS ESTABLISHED IN FOOD CHAIN OF SOME EGYPTIAN KITCHEN HOTELS [Volume 5, Issue 3, 2014, Pages 187-198]

G

  • GDL ACID-INDUCED GELATION OF SODIUM ALGINATE: EFFECT OF THERMAL ANNEALING AND CONCENTRATION [Volume 5, Issue 4, 2014, Pages 199-212]
  • GDL and ABT starter QUALITY OF RICOTTA CHEESE AS AFFECTED WITH THE WAY ACIDIFICATION . [Volume 5, Issue 4, 2014, Pages 235-245]
  • Gelation ACID-INDUCED GELATION OF SODIUM ALGINATE: EFFECT OF THERMAL ANNEALING AND CONCENTRATION [Volume 5, Issue 4, 2014, Pages 199-212]
  • Ginger BIOLOGICAL EVALUATION OF GINGER RHIZOMES, AND GARLIC BULBS EXTRACTS [Volume 5, Issue 12, 2014, Pages 871-889]
  • Glucomannan PRESERVATION OF RAW COW MILK USING NON THERMAL TREATMENTS [Volume 5, Issue 2, 2014, Pages 79-94]
  • Glucomannan MANUFACTURE OF FERMENTED NUTRACEUTICAL MILK PRODUCTS HIGHLY IN SOLUBLE DIETARY FIBER [Volume 5, Issue 2, 2014, Pages 125-137]
  • Goat cheese EFFECT OF USING CROSS - LINKED Β - CYCLODEXTRIN ON PHYSIOCHEMICAL PROPERTIES OF DOMIATI GOAT'S CHEESE [Volume 5, Issue 8, 2014, Pages 581-600]

H

  • HACCP VERIFICATION OF CONTROL MEASURES FOR CRITICAL CONTROL POINTS ESTABLISHED IN FOOD CHAIN OF SOME EGYPTIAN KITCHEN HOTELS [Volume 5, Issue 3, 2014, Pages 187-198]
  • Heavy metals EFFECT OF MILK PROCESSING ON THE DISTRIBUTION OF SOME TRACE ELEMENTS IN ITS PRODUCTS. [Volume 5, Issue 8, 2014, Pages 633-639]
  • Hepatotoxic EFFECT OF GUAVA LEAVES ( Psidium Guajava L.) AS A SOURCE OF ANTIOXIDANTS ON HEPATOTOXIC RATS [Volume 5, Issue 10, 2014, Pages 679-688]
  • High performance liquid chromatography (HPLC) ANTIOXIDANT PROPERTIES OF SOME EXTRACTS FROM GAMMA IRRADIATED TOMATO (Lycopersicon esculentum L.) POMACE [Volume 5, Issue 4, 2014, Pages 247-263]
  • Honey USING OF HONEY AND OLIVE OIL IN PRODUCTION OF SYNBIOTIC YOGHURT [Volume 5, Issue 9, 2014, Pages 653-666]

I

  • Ice cream DATE SYRUP AS A SUGAR SUBSTITUTE AND NATURAL FLAVOUR AGENT IN ICE CREAM MANUFACTURE [Volume 5, Issue 8, 2014, Pages 625-632]
  • Ice cream Listeria spp. IN READY-TO-EAT DAIRY PRODUCTS FROM RETAILERS AND SMALL DAIRY SHOPS [Volume 5, Issue 10, 2014, Pages 725-730]
  • Iraqi dates CHEMICAL, BIOLOGICAL AND SENSORY EVALUATION OF BISCUIT ENRICHED WITH, IRAQI DATES, SWEET LUPINE AND DEFATTED SOYBEAN FLOUR. [Volume 5, Issue 11, 2014, Pages 775-794]

L

  • Labneh EFFECT OF FORTIFICATION WITH WHEY PROTEIN ON THE CHEMICAL, MICROBIAL AND ORGANOLEPTICAL PROPERTIES OF LABNEH [Volume 5, Issue 11, 2014, Pages 751-762]
  • Lactococcus garvieae INDUSTRIAL AND SAFETY CHARACTERIZATION OF Lactococcus garvieae ISOLATED FROM TRADITIONAL EGYPTIAN DAIRY PRODUCTS [Volume 5, Issue 7, 2014, Pages 491-499]
  • Listeria Listeria spp. IN READY-TO-EAT DAIRY PRODUCTS FROM RETAILERS AND SMALL DAIRY SHOPS [Volume 5, Issue 10, 2014, Pages 725-730]
  • Listeria monocytogenes ANTIOXIDANT ACTIVITY OF THYME AND SAGE AND THEIR ANTIMICROBIAL IMPACT AGAINST Listeria monocytogenes AND Pseudomonas putida IN BEEF BURGER [Volume 5, Issue 1, 2014, Pages 15-31]
  • Listeria ssp PARTIAL CHARACTERIZATION OF BACTERIOCINS PRODUCED BY TWO STRAINS OF LACTIC ACID BACTERIA, ISOLATED FROM TRADITIONAL EGYPTIAN DAIRY PRODUCTS [Volume 5, Issue 8, 2014, Pages 561-579]
  • Listeriosis Listeria spp. IN READY-TO-EAT DAIRY PRODUCTS FROM RETAILERS AND SMALL DAIRY SHOPS [Volume 5, Issue 10, 2014, Pages 725-730]
  • LP- system PRESERVATION OF RAW COW MILK USING NON THERMAL TREATMENTS [Volume 5, Issue 2, 2014, Pages 79-94]

M

  • Marinating sauce CHANGES OCCURRED IN FATTY ACIDS COPOSITION AND ANTIOXIDANT ACTIVITY OF GREEN SEASONIG SAUCE DURING MARINATING , COOKING AND STORAGE. [Volume 5, Issue 8, 2014, Pages 601-611]
  • Microbiological examination NUTRITIONAL VALUE OF SPIRULINA AND ITS USE IN THE PREPARATION OF SOME COMPLEMENTARY BABY FOOD FORMULAS [Volume 5, Issue 8, 2014, Pages 517-538]
  • Milk MONITORING OF AFLATOXIN M1 IN SOME DAIRY PRODUCTS IN LOCAL MARKET OF ALEXANDRIA, EGYPT: ATTEMPTS FOR DETOXIFICATION [Volume 5, Issue 2, 2014, Pages 103-124]
  • Milk QUALITY OF RICOTTA CHEESE AS AFFECTED WITH THE WAY ACIDIFICATION . [Volume 5, Issue 4, 2014, Pages 235-245]
  • Milk DEVELOPING AN EFFECTIVE THIN AGAR LAYER METHOD FOR THE DETECTION OF INJURED CELLS OF Escherichia coli IN MILK [Volume 5, Issue 5, 2014, Pages 303-314]
  • Milk product MONITORING OF AFLATOXIN M1 IN SOME DAIRY PRODUCTS IN LOCAL MARKET OF ALEXANDRIA, EGYPT: ATTEMPTS FOR DETOXIFICATION [Volume 5, Issue 2, 2014, Pages 103-124]
  • Mozzarella Cheese THE EFFECT OF DIRECT ACIDIFICATION BY DIFFERENT ACIDULANTS ON THE PROPERTIES OF MOZZARELLA CHEESE [Volume 5, Issue 1, 2014, Pages 7-13]

N

  • Natural Flavouring and DATE SYRUP AS A SUGAR SUBSTITUTE AND NATURAL FLAVOUR AGENT IN ICE CREAM MANUFACTURE [Volume 5, Issue 8, 2014, Pages 625-632]

P

  • Pathogenic Listeria spp. IN READY-TO-EAT DAIRY PRODUCTS FROM RETAILERS AND SMALL DAIRY SHOPS [Volume 5, Issue 10, 2014, Pages 725-730]
  • PCR INDUSTRIAL AND SAFETY CHARACTERIZATION OF Lactococcus garvieae ISOLATED FROM TRADITIONAL EGYPTIAN DAIRY PRODUCTS [Volume 5, Issue 7, 2014, Pages 491-499]
  • PCR assay APPLICATION OF THE END POINT POLYMERASE CHAIN REACTION METHOD TO THE DETECTION OF CERTAIN MILK-BORNE BACTERIA [Volume 5, Issue 8, 2014, Pages 539-547]
  • Phenotypic correlations PHENOTYPIC CORRELATIONS AMONG EGYPTIAN BUFFALO MILK PRODUCTION AND ITS MAJOR CHEMICAL CONSTITUENTS [Volume 5, Issue 10, 2014, Pages 741-749]
  • Polyphenols BIOLOGICAL EVALUATION OF GINGER RHIZOMES, AND GARLIC BULBS EXTRACTS [Volume 5, Issue 12, 2014, Pages 871-889]
  • Polyunsaturated fatty acids STUDIES ON HYPOCHOLESTEROLEMIC ACTIVITY OF STABILIZED RICE BRAN OIL. [Volume 5, Issue 5, 2014, Pages 279-289]
  • Pomegranate juice and orange juice THE EFFECT OF DIRECT ACIDIFICATION BY DIFFERENT ACIDULANTS ON THE PROPERTIES OF MOZZARELLA CHEESE [Volume 5, Issue 1, 2014, Pages 7-13]
  • Protein content NEW METHOD FOR DETERMINATION OF PROTEIN CONTENT OF GOAT'S MILK AND COMPARED WITH DIFFERENT METHODS [Volume 5, Issue 2, 2014, Pages 95-101]
  • Pseudomonas putida ANTIOXIDANT ACTIVITY OF THYME AND SAGE AND THEIR ANTIMICROBIAL IMPACT AGAINST Listeria monocytogenes AND Pseudomonas putida IN BEEF BURGER [Volume 5, Issue 1, 2014, Pages 15-31]
  • Psidium Guajava L EFFECT OF GUAVA LEAVES ( Psidium Guajava L.) AS A SOURCE OF ANTIOXIDANTS ON HEPATOTOXIC RATS [Volume 5, Issue 10, 2014, Pages 679-688]

Q

  • Quality QUALITY OF BEET JUICE AND ITS LIQUOR DURING BEET SUGAR PROCESSING. [Volume 5, Issue 6, 2014, Pages 367-376]
  • Quality evaluation EFFECT OF USING SORGHUM ON THE QUALITY OF WHEAT MIXTURES AND THEIR FLOUR . [Volume 5, Issue 12, 2014, Pages 919-942]

R

  • Ras cheese THE USE OF TRANSGLUTAMINASE ENZYME IN PROCESSING RAS CHEESE [Volume 5, Issue 10, 2014, Pages 717-723]
  • Ready-to-eat products READY-TO-EAT PRODUCTS FROM SWEET POTATO AND PUMPKIN [Volume 5, Issue 12, 2014, Pages 973-990]
  • Ricotta cheese QUALITY OF RICOTTA CHEESE AS AFFECTED WITH THE WAY ACIDIFICATION . [Volume 5, Issue 4, 2014, Pages 235-245]
  • Ripened Cheese THE USE OF TRANSGLUTAMINASE ENZYME IN PROCESSING RAS CHEESE [Volume 5, Issue 10, 2014, Pages 717-723]

S

  • Sage ANTIOXIDANT ACTIVITY OF THYME AND SAGE AND THEIR ANTIMICROBIAL IMPACT AGAINST Listeria monocytogenes AND Pseudomonas putida IN BEEF BURGER [Volume 5, Issue 1, 2014, Pages 15-31]
  • Salmonella ser. Typhimurium APPLICATION OF THE END POINT POLYMERASE CHAIN REACTION METHOD TO THE DETECTION OF CERTAIN MILK-BORNE BACTERIA [Volume 5, Issue 8, 2014, Pages 539-547]
  • Sensory evaluation INFLUENCE OF HEAT TREATED ADJUNCT CULTURE ON THE QUALITY OF EDAM CHEESE MADE FROM RECONSTITUTED WHOLE MILK POWDER [Volume 5, Issue 11, 2014, Pages 763-774]
  • Sensory evaluation CHEMICAL, BIOLOGICAL AND SENSORY EVALUATION OF BISCUIT ENRICHED WITH, IRAQI DATES, SWEET LUPINE AND DEFATTED SOYBEAN FLOUR. [Volume 5, Issue 11, 2014, Pages 775-794]
  • Sensory quality DATE SYRUP AS A SUGAR SUBSTITUTE AND NATURAL FLAVOUR AGENT IN ICE CREAM MANUFACTURE [Volume 5, Issue 8, 2014, Pages 625-632]
  • Sesame oil WHEY CARROT BEVERAGE WITH SOME VEGETABLE OILS [Volume 5, Issue 12, 2014, Pages 943-958]
  • Sesame seeds EFFECT OF SOME HEAT TREATMENTS ON CHEMICAL COMPOSITION AND OIL CHARACTERISTICS OF SESAME SEEDS (Sesamum indicum L.) [Volume 5, Issue 10, 2014, Pages 701-716]
  • Shami goat PHYSICOCHEMICAL PROPERTIES AND MINERALS PROFILE OF SHAMI GOATS’ MILK PRODUCED UNDER DESERT CONDUCTION [Volume 5, Issue 6, 2014, Pages 377-387]
  • Silver carp QUALITY ASSESSMENT OF FORMULATED FISH SILVER CARP BURGERS DURING FROZEN STORAGE [Volume 5, Issue 6, 2014, Pages 403-419]
  • Snacks PRODUCTION OF SNACKS DIGESTIBILITY PROTEIN FROM BARLEY AND TOMATO WASTES. [Volume 5, Issue 2, 2014, Pages 139-151]
  • Sorghum EFFECT OF USING SORGHUM ON THE QUALITY OF WHEAT MIXTURES AND THEIR FLOUR . [Volume 5, Issue 12, 2014, Pages 919-942]
  • Spirulina NUTRITIONAL VALUE OF SPIRULINA AND ITS USE IN THE PREPARATION OF SOME COMPLEMENTARY BABY FOOD FORMULAS [Volume 5, Issue 8, 2014, Pages 517-538]
  • Sugar beet (Beta vulgaris L.) QUALITY OF BEET JUICE AND ITS LIQUOR DURING BEET SUGAR PROCESSING. [Volume 5, Issue 6, 2014, Pages 367-376]

T

  • Tomato pomace- gamma irradiation ANTIOXIDANT PROPERTIES OF SOME EXTRACTS FROM GAMMA IRRADIATED TOMATO (Lycopersicon esculentum L.) POMACE [Volume 5, Issue 4, 2014, Pages 247-263]
  • Tomato wastes PRODUCTION OF SNACKS DIGESTIBILITY PROTEIN FROM BARLEY AND TOMATO WASTES. [Volume 5, Issue 2, 2014, Pages 139-151]
  • Traditional dairy products INDUSTRIAL AND SAFETY CHARACTERIZATION OF Lactococcus garvieae ISOLATED FROM TRADITIONAL EGYPTIAN DAIRY PRODUCTS [Volume 5, Issue 7, 2014, Pages 491-499]

W

  • Wheat EFFECT OF USING SORGHUM ON THE QUALITY OF WHEAT MIXTURES AND THEIR FLOUR . [Volume 5, Issue 12, 2014, Pages 919-942]
  • Wheat Flour EFFECT OF ADDITION OF STABILIZED RICE BRAN ON PHYSICAL, RHEOLOGICAL AND CHEMICAL CHARATARESTICS OF PAN BREAD [Volume 5, Issue 11, 2014, Pages 813-825]
  • Whole Barley EFFECT OF BAKING PROCESS ON β-GLUCAN CONTENT IN WHOLE BARLEY BALADY BREAD [Volume 5, Issue 7, 2014, Pages 481-490]