Keyword Index

A

  • Acceleration ripening ACCELERATION RIPENING OF EDAM CHEESE USING BACTERIAL PROTEASE AND LIPASE [Volume 30, Issue 7, 2005, Pages 3981-3987]
  • Acceleratlon BIOCHEMICAL CHANGES IN NON FAT RAS CHEESE CURD AS AFFECTED BY SOME LACTIC ACID BACTERIA [Volume 30, Issue 7, 2005, Pages 3989-3998]
  • Aflatoxin M1 HYGIENIC SAFETY AND PHYSICO-CHEMICAL PROPERTIES OF SOME IMPORTED MILK POWDER IN THE EGYPTIAN MARKET [Volume 30, Issue 11, 2005, Pages 6887-6899]
  • Aflatoxin: Milk.ice cream STABILITY OF AFLATOXINS Ml AND M2 MANUFACTURE AND DURING STORAGE OF ICE CREAM [Volume 30, Issue 12, 2005, Pages 7799-7805]
  • Amino acids CORN AND RICE EXTRUDATES SUPLEMENTED BY SPENT HEN MEAT [Volume 30, Issue 11, 2005, Pages 6869-6885]
  • Antibrowning INHIBITORY EFFECT OF THIOL CONTAINING COMPOUNDS ON ENZYMATIC BROWNING IN APPLE JUICE. [Volume 30, Issue 7, 2005, Pages 3965-3980]
  • Antioxidant activity EFFECT OF THERMAL PROCESSING ON TOTAL PHENOLS, MYRICETIN AND QUERCETIN, VITAMIN C AND ANTIOXIDANT ACTIVITY OF SOME VEGETABLES [Volume 30, Issue 11, 2005, Pages 6855-6868]
  • Apple juice INHIBITORY EFFECT OF THIOL CONTAINING COMPOUNDS ON ENZYMATIC BROWNING IN APPLE JUICE. [Volume 30, Issue 7, 2005, Pages 3965-3980]
  • Artichoke EFFECT OF THERMAL PROCESSING ON TOTAL PHENOLS, MYRICETIN AND QUERCETIN, VITAMIN C AND ANTIOXIDANT ACTIVITY OF SOME VEGETABLES [Volume 30, Issue 11, 2005, Pages 6855-6868]

B

  • Barley UTILIZATION OF SOME FOOD INDUSTRIES BY·PRODUCTS TO PRODUCE HIGH FIBER, HIGH PROTEIN RICE·BASED EXTRUDATES [Volume 30, Issue 11, 2005, Pages 6901-6915]
  • Blanching • Microwave EFFECT OF THERMAL PROCESSING ON TOTAL PHENOLS, MYRICETIN AND QUERCETIN, VITAMIN C AND ANTIOXIDANT ACTIVITY OF SOME VEGETABLES [Volume 30, Issue 11, 2005, Pages 6855-6868]
  • B. longum GROWTH AND VIABILITY OF CERTAIN PROBIOTIC STRAINS IN THE PRESENCE OF LACTIC ACID CULTURE IN UNSALTED KAREISH CHEESE [Volume 30, Issue 11, 2005, Pages 6939-6950]
  • Buffaloe’s milk CHEMICAL COMPOSITION AND RENNET COAGULATION PROPERTIES OF CAMEL MILK [Volume 30, Issue 5, 2005, Pages 2709-2715]

C

  • Camel’s milk CHEMICAL COMPOSITION AND RENNET COAGULATION PROPERTIES OF CAMEL MILK [Volume 30, Issue 5, 2005, Pages 2709-2715]
  • Carotenoids EVALUATION OF CHEMICAL CHARACTERISTICS AND PESTICIDE RESIDUES OF SOME IMPORTED FRUIT PRODUCTS [Volume 30, Issue 5, 2005, Pages 2685-2691]
  • CB = cheese base STUDY ON SPREADABLE PROCESSED CHEESE [Volume 30, Issue 10, 2005, Pages 6085-6093]
  • Chemical composition PREPARATION AND EVALUATION OF SOME DRIED VEGETABLE SOUP MIXTURES [Volume 30, Issue 5, 2005, Pages 2627-2637]
  • Chemical composition CHEMICAL AND SENSORY EVALUATION OF CHICKPEA AND SOYBEAN AS AFFECTED BY SOAKING, GERMINATION AND COOKING [Volume 30, Issue 5, 2005, Pages 2693-2707]
  • Chemical composition CHEMICAL COMPOSITION AND RENNET COAGULATION PROPERTIES OF CAMEL MILK [Volume 30, Issue 5, 2005, Pages 2709-2715]
  • Chemical composition HYGIENIC SAFETY AND PHYSICO-CHEMICAL PROPERTIES OF SOME IMPORTED MILK POWDER IN THE EGYPTIAN MARKET [Volume 30, Issue 11, 2005, Pages 6887-6899]
  • Chicken liver paste (Foie gras) CHEMICAL PROPERTIES, MICROBIOLOGICAL AND SENSORY EVALUATION OF CHICKEN LIVER PASTE (FOIE GRAS) [Volume 30, Issue 12, 2005, Pages 7749-7763]
  • Com grits CORN AND RICE EXTRUDATES SUPLEMENTED BY SPENT HEN MEAT [Volume 30, Issue 11, 2005, Pages 6869-6885]
  • Contamination EVALUATION OF CHEMICAL CHARACTERISTICS AND PESTICIDE RESIDUES OF SOME IMPORTED FRUIT PRODUCTS [Volume 30, Issue 5, 2005, Pages 2685-2691]
  • Cooking time CHEMICAL AND SENSORY EVALUATION OF CHICKPEA AND SOYBEAN AS AFFECTED BY SOAKING, GERMINATION AND COOKING [Volume 30, Issue 5, 2005, Pages 2693-2707]
  • Co-precipitate STUDY ON SPREADABLE PROCESSED CHEESE [Volume 30, Issue 10, 2005, Pages 6085-6093]

D

  • Dried soup PREPARATION AND EVALUATION OF SOME DRIED VEGETABLE SOUP MIXTURES [Volume 30, Issue 5, 2005, Pages 2627-2637]
  • Duck liver paste Preservation CHEMICAL PROPERTIES, MICROBIOLOGICAL AND SENSORY EVALUATION OF CHICKEN LIVER PASTE (FOIE GRAS) [Volume 30, Issue 12, 2005, Pages 7749-7763]

E

  • Edam cheese ACCELERATION RIPENING OF EDAM CHEESE USING BACTERIAL PROTEASE AND LIPASE [Volume 30, Issue 7, 2005, Pages 3981-3987]
  • Edam cheese QUALITY OF EDAM CHEESE WITH USING RENNIN-LIKE FUNGAL ENZYME [Volume 30, Issue 7, 2005, Pages 3999-4004]
  • Enzymatic browning INHIBITORY EFFECT OF THIOL CONTAINING COMPOUNDS ON ENZYMATIC BROWNING IN APPLE JUICE. [Volume 30, Issue 7, 2005, Pages 3965-3980]
  • Enzyme characteristics: Jack fruit, Ras cheese sturty, acceleration UTILIZATION OF PLANT PROTEINASE FROM JACK FRUIT (Artocarpus integrifolis) TO ACCELERATION OF RAS CHEESE SLURRY. [Volume 30, Issue 7, 2005, Pages 4005-4016]
  • Extrudates CORN AND RICE EXTRUDATES SUPLEMENTED BY SPENT HEN MEAT [Volume 30, Issue 11, 2005, Pages 6869-6885]
  • Extrusion UTILIZATION OF SOME FOOD INDUSTRIES BY·PRODUCTS TO PRODUCE HIGH FIBER, HIGH PROTEIN RICE·BASED EXTRUDATES [Volume 30, Issue 11, 2005, Pages 6901-6915]

F

  • Flaxseed NUTRITIONAL AND FUNCTIONAL PROPERTIES OF FLAXSEED PROTEIN PRODUCTS [Volume 30, Issue 11, 2005, Pages 6841-6853]
  • Frying oils. sunflower oil. soybean Oil. cottonseed oil. oil blends. heating time SUN 3 IS THE BEST RECOMMENDED FRYING OIL: EFFECT OF OIL BLEND AND HEATING TIME ON THE CHARACTERISTICS OF ABSORBED OIL DURING DEEP FRYING OF POTATO FINGERS [Volume 30, Issue 12, 2005, Pages 7807-7819]
  • Functional properties NUTRITIONAL AND FUNCTIONAL PROPERTIES OF FLAXSEED PROTEIN PRODUCTS [Volume 30, Issue 11, 2005, Pages 6841-6853]
  • Functional properties HYGIENIC SAFETY AND PHYSICO-CHEMICAL PROPERTIES OF SOME IMPORTED MILK POWDER IN THE EGYPTIAN MARKET [Volume 30, Issue 11, 2005, Pages 6887-6899]
  • Functional properties UTILIZATION OF SOME FOOD INDUSTRIES BY·PRODUCTS TO PRODUCE HIGH FIBER, HIGH PROTEIN RICE·BASED EXTRUDATES [Volume 30, Issue 11, 2005, Pages 6901-6915]

G

  • Germination CHEMICAL AND SENSORY EVALUATION OF CHICKPEA AND SOYBEAN AS AFFECTED BY SOAKING, GERMINATION AND COOKING [Volume 30, Issue 5, 2005, Pages 2693-2707]
  • Glucose level BIOLOGICAL STUDIES ON FLAT BREAD FORTIFIED WITH DIFFERENT SOURCES OF ZINC [Volume 30, Issue 5, 2005, Pages 2651-2661]

H

I

  • Ice cream ICE CREAM LIKE PRODUCT USING CHICKPEA, CARROT JUICE AND GUAVA PUREE [Volume 30, Issue 7, 2005, Pages 3945-3952]

L

  • L. acidophilus GROWTH AND VIABILITY OF CERTAIN PROBIOTIC STRAINS IN THE PRESENCE OF LACTIC ACID CULTURE IN UNSALTED KAREISH CHEESE [Volume 30, Issue 11, 2005, Pages 6939-6950]
  • Lactobacillus deibl.:ukii ssp bLllgariclIs BIOCHEMICAL CHANGES IN NON FAT RAS CHEESE CURD AS AFFECTED BY SOME LACTIC ACID BACTERIA [Volume 30, Issue 7, 2005, Pages 3989-3998]
  • L. casei GROWTH AND VIABILITY OF CERTAIN PROBIOTIC STRAINS IN THE PRESENCE OF LACTIC ACID CULTURE IN UNSALTED KAREISH CHEESE [Volume 30, Issue 11, 2005, Pages 6939-6950]
  • Lipase ACCELERATION RIPENING OF EDAM CHEESE USING BACTERIAL PROTEASE AND LIPASE [Volume 30, Issue 7, 2005, Pages 3981-3987]

M

O

  • Ochratoxin A OCHRATOXIN A IN HUMAN DIET AND URINE AND ITS REDUCTION BY GARLIC AND ORANGE JUICE [Volume 30, Issue 11, 2005, Pages 6927-6938]
  • Oiling - off STUDY ON SPREADABLE PROCESSED CHEESE [Volume 30, Issue 10, 2005, Pages 6085-6093]
  • Onion EFFECT OF THERMAL PROCESSING ON TOTAL PHENOLS, MYRICETIN AND QUERCETIN, VITAMIN C AND ANTIOXIDANT ACTIVITY OF SOME VEGETABLES [Volume 30, Issue 11, 2005, Pages 6855-6868]

P

  • P-anisidine SUN 3 IS THE BEST RECOMMENDED FRYING OIL: EFFECT OF OIL BLEND AND HEATING TIME ON THE CHARACTERISTICS OF ABSORBED OIL DURING DEEP FRYING OF POTATO FINGERS [Volume 30, Issue 12, 2005, Pages 7807-7819]
  • Penetration STUDY ON SPREADABLE PROCESSED CHEESE [Volume 30, Issue 10, 2005, Pages 6085-6093]
  • Physical properties CORN AND RICE EXTRUDATES SUPLEMENTED BY SPENT HEN MEAT [Volume 30, Issue 11, 2005, Pages 6869-6885]
  • Protease ACCELERATION RIPENING OF EDAM CHEESE USING BACTERIAL PROTEASE AND LIPASE [Volume 30, Issue 7, 2005, Pages 3981-3987]
  • Proteinase: Purification UTILIZATION OF PLANT PROTEINASE FROM JACK FRUIT (Artocarpus integrifolis) TO ACCELERATION OF RAS CHEESE SLURRY. [Volume 30, Issue 7, 2005, Pages 4005-4016]

Q

  • Quercetin EFFECT OF THERMAL PROCESSING ON TOTAL PHENOLS, MYRICETIN AND QUERCETIN, VITAMIN C AND ANTIOXIDANT ACTIVITY OF SOME VEGETABLES [Volume 30, Issue 11, 2005, Pages 6855-6868]

R

  • Radiation HYGIENIC SAFETY AND PHYSICO-CHEMICAL PROPERTIES OF SOME IMPORTED MILK POWDER IN THE EGYPTIAN MARKET [Volume 30, Issue 11, 2005, Pages 6887-6899]
  • Reconstitution PREPARATION AND EVALUATION OF SOME DRIED VEGETABLE SOUP MIXTURES [Volume 30, Issue 5, 2005, Pages 2627-2637]
  • Rennet coagulation CHEMICAL COMPOSITION AND RENNET COAGULATION PROPERTIES OF CAMEL MILK [Volume 30, Issue 5, 2005, Pages 2709-2715]
  • Residue EVALUATION OF CHEMICAL CHARACTERISTICS AND PESTICIDE RESIDUES OF SOME IMPORTED FRUIT PRODUCTS [Volume 30, Issue 5, 2005, Pages 2685-2691]
  • Rheological properties STUDY ON SPREADABLE PROCESSED CHEESE [Volume 30, Issue 10, 2005, Pages 6085-6093]
  • Rhizomucor miehei QUALITY OF EDAM CHEESE WITH USING RENNIN-LIKE FUNGAL ENZYME [Volume 30, Issue 7, 2005, Pages 3999-4004]
  • Rice grits CORN AND RICE EXTRUDATES SUPLEMENTED BY SPENT HEN MEAT [Volume 30, Issue 11, 2005, Pages 6869-6885]

S

  • Scanning Electron Microscopy CORN AND RICE EXTRUDATES SUPLEMENTED BY SPENT HEN MEAT [Volume 30, Issue 11, 2005, Pages 6869-6885]
  • Sensory evaluation PREPARATION AND EVALUATION OF SOME DRIED VEGETABLE SOUP MIXTURES [Volume 30, Issue 5, 2005, Pages 2627-2637]
  • Sensory evaluation CHEMICAL AND SENSORY EVALUATION OF CHICKPEA AND SOYBEAN AS AFFECTED BY SOAKING, GERMINATION AND COOKING [Volume 30, Issue 5, 2005, Pages 2693-2707]
  • Sensory evaluation UTILIZATION OF SOME FOOD INDUSTRIES BY·PRODUCTS TO PRODUCE HIGH FIBER, HIGH PROTEIN RICE·BASED EXTRUDATES [Volume 30, Issue 11, 2005, Pages 6901-6915]
  • Sensory evaluation CHEMICAL PROPERTIES, MICROBIOLOGICAL AND SENSORY EVALUATION OF CHICKEN LIVER PASTE (FOIE GRAS) [Volume 30, Issue 12, 2005, Pages 7749-7763]
  • Shelf - life - Sensory quality QUALITY ENHANCEMENT AND SHELF-LIFE EXTENSION OF RED SHRIMP (ARISTEUS ANTENNATUS) DURING ICED STORAGE [Volume 30, Issue 10, 2005, Pages 6095-6110]
  • Shrimp blacks pot QUALITY ENHANCEMENT AND SHELF-LIFE EXTENSION OF RED SHRIMP (ARISTEUS ANTENNATUS) DURING ICED STORAGE [Volume 30, Issue 10, 2005, Pages 6095-6110]
  • Soaking CHEMICAL AND SENSORY EVALUATION OF CHICKPEA AND SOYBEAN AS AFFECTED BY SOAKING, GERMINATION AND COOKING [Volume 30, Issue 5, 2005, Pages 2693-2707]
  • Soluble solids CHEMICAL AND SENSORY EVALUATION OF CHICKPEA AND SOYBEAN AS AFFECTED BY SOAKING, GERMINATION AND COOKING [Volume 30, Issue 5, 2005, Pages 2693-2707]
  • Soybean CHEMICAL AND SENSORY EVALUATION OF CHICKPEA AND SOYBEAN AS AFFECTED BY SOAKING, GERMINATION AND COOKING [Volume 30, Issue 5, 2005, Pages 2693-2707]
  • Spent hen meat CORN AND RICE EXTRUDATES SUPLEMENTED BY SPENT HEN MEAT [Volume 30, Issue 11, 2005, Pages 6869-6885]
  • Stevia INFLUENCE OF STEVIOSIDE AS NATURAL SWEETENER ON THE QUALiTY OF BAKED MUFFINS [Volume 30, Issue 2, 2005, Pages 977-989]
  • Storage PREPARATION AND EVALUATION OF SOME DRIED VEGETABLE SOUP MIXTURES [Volume 30, Issue 5, 2005, Pages 2627-2637]
  • Sweet pepper. INTRODUCTION EFFECT OF THERMAL PROCESSING ON TOTAL PHENOLS, MYRICETIN AND QUERCETIN, VITAMIN C AND ANTIOXIDANT ACTIVITY OF SOME VEGETABLES [Volume 30, Issue 11, 2005, Pages 6855-6868]

T

  • T3 BIOLOGICAL STUDIES ON FLAT BREAD FORTIFIED WITH DIFFERENT SOURCES OF ZINC [Volume 30, Issue 5, 2005, Pages 2651-2661]
  • T4 BIOLOGICAL STUDIES ON FLAT BREAD FORTIFIED WITH DIFFERENT SOURCES OF ZINC [Volume 30, Issue 5, 2005, Pages 2651-2661]
  • Tallaga cheese. transglutaminase . low tat cheese INFLUENCE OF TRANSGLUTAMINASE (TGASE) ENZYME ON THE QUALITY OF LOW FAT TALLAGA CHEESE [Volume 30, Issue 9, 2005, Pages 5419-5429]
  • TLC Method STABILITY OF AFLATOXINS Ml AND M2 MANUFACTURE AND DURING STORAGE OF ICE CREAM [Volume 30, Issue 12, 2005, Pages 7799-7805]
  • Total phenols EFFECT OF THERMAL PROCESSING ON TOTAL PHENOLS, MYRICETIN AND QUERCETIN, VITAMIN C AND ANTIOXIDANT ACTIVITY OF SOME VEGETABLES [Volume 30, Issue 11, 2005, Pages 6855-6868]

W

  • Wheat Flour BIOLOGICAL STUDIES ON FLAT BREAD FORTIFIED WITH DIFFERENT SOURCES OF ZINC [Volume 30, Issue 5, 2005, Pages 2651-2661]