Keyword Index

A

  • Adulteration RHEOLOGICAL PROPERTIES OF MILK FAT COMPARED TO OTHER FATS: 2- THE.USE OF THE CHANGES IN MILK FAT RHEOLOGICAL PROPERTIES FOR DETECTING ITS ADUL TERATtON [Volume 29, Issue 4, 2004, Pages 1961-1969]
  • Aflatoxin INCEDENCE OF AFLATOXINS M1 AND B1 IN RAW MILK AND SOME DAIRY PRODUCTS IN DAMIETTA -EGYPT. [Volume 29, Issue 2, 2004, Pages 725-732]
  • Anatoxin OCCURRENCE OF AFLATOXINS M1 AND B1 IN MILK AND SOME MILK PRODUCTS IN MANSOURA, EGYPT. [Volume 29, Issue 2, 2004, Pages 733-739]

C

  • Catechin and Furfural EFFECT OF LACTIC ACID STARTERS AND PROBIOTIC BACTERIA ON SOME ANTINUTRITIONAL COMPOUNDS ASSOCIATED WITH FOODS [Volume 29, Issue 10, 2004, Pages 5713-5750]
  • Cooking quality RELATIONSHIP BETWEEN COOKING WATER RESOURCES AND TYPES OF SEMOLINA AND COOKING QUALITY PARAMETERS OF SPAGHETII [Volume 29, Issue 5, 2004, Pages 2623-2634]
  • Cooking water RELATIONSHIP BETWEEN COOKING WATER RESOURCES AND TYPES OF SEMOLINA AND COOKING QUALITY PARAMETERS OF SPAGHETII [Volume 29, Issue 5, 2004, Pages 2623-2634]
  • Cowpea leaf protein EXTRACTING PROTEIN FROM COWPEA LEAVES AND EVALUATING THE ISOLATED LEAF PROTEIN. [Volume 29, Issue 2, 2004, Pages 715-723]
  • Curd fmnness.vlscosity RHEOLOGICAL PROPERTIES OF ACIDIFIED HEATED SKIM MILK AS AFFECTED BY THE ADDITION OFWHEY PROTEIN CON'CENTRA TES [Volume 29, Issue 4, 2004, Pages 1917-1969]

D

  • Dairy products INCEDENCE OF AFLATOXINS M1 AND B1 IN RAW MILK AND SOME DAIRY PRODUCTS IN DAMIETTA -EGYPT. [Volume 29, Issue 2, 2004, Pages 725-732]
  • Dietray fiber PRODUCTION OF LOW FAT AND HIGH FIBER CAKE. [Volume 29, Issue 11, 2004, Pages 6411-6419]
  • Drinking yoghurt. pectin EFFECT OF PECTIN CONCENTRATION AND HOMOGENIZATION PRESSURE ON VISCOSITY AND SEDIMENT PERCENTAGE OF A PLAIN [Volume 29, Issue 2, 2004, Pages 741-747]

E

  • Elimination . EFFECT OF LACTIC ACID STARTERS AND PROBIOTIC BACTERIA ON SOME ANTINUTRITIONAL COMPOUNDS ASSOCIATED WITH FOODS [Volume 29, Issue 10, 2004, Pages 5713-5750]
  • Evaluation EXTRACTING PROTEIN FROM COWPEA LEAVES AND EVALUATING THE ISOLATED LEAF PROTEIN. [Volume 29, Issue 2, 2004, Pages 715-723]

F

  • Fermented food EFFECT OF LACTIC ACID STARTERS AND PROBIOTIC BACTERIA ON SOME ANTINUTRITIONAL COMPOUNDS ASSOCIATED WITH FOODS [Volume 29, Issue 10, 2004, Pages 5713-5750]
  • Frozen yoghurt VIABILITY OF LACTIC ACID BACTERIA IN FROZEN YOGHURT PREPARED WITH LOW ENERGY CONTENT [Volume 29, Issue 1, 2004, Pages 313-318]
  • Fruits DIETARY REQUIRMENTS OF ZINC FOR BREAST - FED INFANTS DURING THE FIRST YEAR OF AGE [Volume 29, Issue 8, 2004, Pages 4649-4657]

G

  • Gelation time RHEOLOGICAL PROPERTIES OF ACIDIFIED HEATED SKIM MILK AS AFFECTED BY THE ADDITION OFWHEY PROTEIN CON'CENTRA TES [Volume 29, Issue 4, 2004, Pages 1917-1969]
  • Goat's milk· Herbs· DomlaU cheese EFFECT OF ADDING SOME HERBS TO ~OAT FEED ON THE CHEMICAL, MICROBIOLOGICAL AND ORAGNOLEPTIC PROPERTIES OF DOMIATI CHEESE [Volume 29, Issue 1, 2004, Pages 253-263]

H

  • Heat treatment RHEOLOGICAL PROPERTIES OF ACIDIFIED HEATED SKIM MILK AS AFFECTED BY THE ADDITION OFWHEY PROTEIN CON'CENTRA TES [Volume 29, Issue 4, 2004, Pages 1917-1969]
  • HPLC DETOXIFICATION OF JOJOBA (Simmondsia chinensis) MEAL WITH WATER. [Volume 29, Issue 4, 2004, Pages 1927-1937]

J

L

  • Labneh EFFECT OF FEEDING ON SOME MEDICINAL HERBS ON FLAVOUR AND OTHER PROPERTIES OF LABNEH MADE FROM GOATS MILK [Volume 29, Issue 1, 2004, Pages 319-333]
  • Lactobacillus acidophilus UL TRAFIL TERED SOFT CHEESE AS AFFECTED BY SOYMILK, Lactobacillus· acidophilus STARTER AND CERTAIN FLAVOUR ADDITIVES [Volume 29, Issue 11, 2004, Pages 6435-6454]
  • Lactobacillus plantarum INDUCED FORMATION AND CHARACTERIZATION OF A LIPASE PRODUCED FROM Lactobacillus plantarum AND ITS USES FOR HYDROLYSIS OF SOME OILS AND FATS. [Volume 29, Issue 12, 2004, Pages 7095-7105]
  • LC·MS Method OCCURRENCE OF AFLATOXINS M1 AND B1 IN MILK AND SOME MILK PRODUCTS IN MANSOURA, EGYPT. [Volume 29, Issue 2, 2004, Pages 733-739]
  • Legumes DIETARY REQUIRMENTS OF ZINC FOR BREAST - FED INFANTS DURING THE FIRST YEAR OF AGE [Volume 29, Issue 8, 2004, Pages 4649-4657]
  • Lipase INDUCED FORMATION AND CHARACTERIZATION OF A LIPASE PRODUCED FROM Lactobacillus plantarum AND ITS USES FOR HYDROLYSIS OF SOME OILS AND FATS. [Volume 29, Issue 12, 2004, Pages 7095-7105]
  • Lipid INDUCED FORMATION AND CHARACTERIZATION OF A LIPASE PRODUCED FROM Lactobacillus plantarum AND ITS USES FOR HYDROLYSIS OF SOME OILS AND FATS. [Volume 29, Issue 12, 2004, Pages 7095-7105]

M

  • Medicinal Herbs EFFECT OF FEEDING ON SOME MEDICINAL HERBS ON FLAVOUR AND OTHER PROPERTIES OF LABNEH MADE FROM GOATS MILK [Volume 29, Issue 1, 2004, Pages 319-333]
  • Milk INCEDENCE OF AFLATOXINS M1 AND B1 IN RAW MILK AND SOME DAIRY PRODUCTS IN DAMIETTA -EGYPT. [Volume 29, Issue 2, 2004, Pages 725-732]
  • Milk OCCURRENCE OF AFLATOXINS M1 AND B1 IN MILK AND SOME MILK PRODUCTS IN MANSOURA, EGYPT. [Volume 29, Issue 2, 2004, Pages 733-739]
  • Milk DIETARY REQUIRMENTS OF ZINC FOR BREAST - FED INFANTS DURING THE FIRST YEAR OF AGE [Volume 29, Issue 8, 2004, Pages 4649-4657]
  • Milk coagulation THE EFFECT OF PROCESSING TREATMENTS ON MILK COAGULATION WITH RENNET AS MEASURED BY VISCOSITY-TIME CURVE [Volume 29, Issue 6, 2004, Pages 3361-3374]
  • Milk heat treatments THE EFFECT OF PROCESSING TREATMENTS ON MILK COAGULATION WITH RENNET AS MEASURED BY VISCOSITY-TIME CURVE [Volume 29, Issue 6, 2004, Pages 3361-3374]
  • Mineral content RELATIONSHIP BETWEEN COOKING WATER RESOURCES AND TYPES OF SEMOLINA AND COOKING QUALITY PARAMETERS OF SPAGHETII [Volume 29, Issue 5, 2004, Pages 2623-2634]

N

  • Natural antioxidants EFFECT OF ACIDIC NATURAL ANTIOXIDANT ON REMOVAL PESTICIDES FROM SOME CONTAMINATED CEREALS [Volume 29, Issue 8, 2004, Pages 4675-4683]
  • Non-enzymatic browning COLOR CHARACTERISTICS AND ENZYME ACTIVITY OF PEROXIDASE AND POL YPHENOLOXIDASE IN DIFFERENT WHEAT CULTIVARS AND THEIR PASTA: 1- EFFECT OF MILLING PROCESS ON COLOR CHARACTERISTICS AND ENZYME ACTIVITY OF PEROXIDASE AND POL YPHENOLOXIDASE IN DIFFERENT WHEAT CUL TIVARS [Volume 29, Issue 11, 2004, Pages 6421-6433]

O

  • Organoleptic properties VIABILITY OF LACTIC ACID BACTERIA IN FROZEN YOGHURT PREPARED WITH LOW ENERGY CONTENT [Volume 29, Issue 1, 2004, Pages 313-318]

P

  • Pesticides EFFECT OF ACIDIC NATURAL ANTIOXIDANT ON REMOVAL PESTICIDES FROM SOME CONTAMINATED CEREALS [Volume 29, Issue 8, 2004, Pages 4675-4683]
  • Phenolic compounds AN APPROACH FOR UTILIZATION OF AGRO·INDUSTRIAL WAS.TES OF SUGAR AND SWEETENERS CROPS FOR NATURAL ANTIOXIDANT PRODUCTION [Volume 29, Issue 5, 2004, Pages 2659-2671]

R

  • Rennet THE EFFECT OF PROCESSING TREATMENTS ON MILK COAGULATION WITH RENNET AS MEASURED BY VISCOSITY-TIME CURVE [Volume 29, Issue 6, 2004, Pages 3361-3374]

S

  • Semolina RELATIONSHIP BETWEEN COOKING WATER RESOURCES AND TYPES OF SEMOLINA AND COOKING QUALITY PARAMETERS OF SPAGHETII [Volume 29, Issue 5, 2004, Pages 2623-2634]
  • Sensory evaluation RELATIONSHIP BETWEEN COOKING WATER RESOURCES AND TYPES OF SEMOLINA AND COOKING QUALITY PARAMETERS OF SPAGHETII [Volume 29, Issue 5, 2004, Pages 2623-2634]
  • Sensory evaluation EFFECT OF REPLACING NON-FAT DRY MILK WITH GELATIN IN MAKING YOGHURT FROM COW'S MILK [Volume 29, Issue 5, 2004, Pages 2673-2689]
  • Sugar crop wastes AN APPROACH FOR UTILIZATION OF AGRO·INDUSTRIAL WAS.TES OF SUGAR AND SWEETENERS CROPS FOR NATURAL ANTIOXIDANT PRODUCTION [Volume 29, Issue 5, 2004, Pages 2659-2671]
  • Sweel marjoram EFFECT OF MARJORAM ESSENTIAL Oil ON THE QUALITY OF GROUND BEEF PATTIES DURING REFRIGERATED STORAGE [Volume 29, Issue 6, 2004, Pages 3339-3359]

T

  • TLC. Ultrasound DETOXIFICATION OF JOJOBA (Simmondsia chinensis) MEAL WITH WATER. [Volume 29, Issue 4, 2004, Pages 1927-1937]

U

  • Ultrafiltration process UL TRAFIL TERED SOFT CHEESE AS AFFECTED BY SOYMILK, Lactobacillus· acidophilus STARTER AND CERTAIN FLAVOUR ADDITIVES [Volume 29, Issue 11, 2004, Pages 6435-6454]

W

  • Wheat EFFECT OF ACIDIC NATURAL ANTIOXIDANT ON REMOVAL PESTICIDES FROM SOME CONTAMINATED CEREALS [Volume 29, Issue 8, 2004, Pages 4675-4683]
  • Wheat COLOR CHARACTERISTICS AND ENZYME ACTIVITY OF PEROXIDASE AND POL YPHENOLOXIDASE IN DIFFERENT WHEAT CULTIVARS AND THEIR PASTA: 1- EFFECT OF MILLING PROCESS ON COLOR CHARACTERISTICS AND ENZYME ACTIVITY OF PEROXIDASE AND POL YPHENOLOXIDASE IN DIFFERENT WHEAT CUL TIVARS [Volume 29, Issue 11, 2004, Pages 6421-6433]
  • Wheat Flour RELATIONSHIP BETWEEN COOKING WATER RESOURCES AND TYPES OF SEMOLINA AND COOKING QUALITY PARAMETERS OF SPAGHETII [Volume 29, Issue 5, 2004, Pages 2623-2634]
  • Whey proteIn ccocentrates (WPC). Cow skim milk RHEOLOGICAL PROPERTIES OF ACIDIFIED HEATED SKIM MILK AS AFFECTED BY THE ADDITION OFWHEY PROTEIN CON'CENTRA TES [Volume 29, Issue 4, 2004, Pages 1917-1969]