Keyword Index

A

  • Acid hydrolysis QUANTIFICATION OF TOTAL DIETARY CHOLINE CONTENT IN FOODS AFTER HYDROLYSIS WITH PHOSPHOLIPASE D IN COMPARISON WITH ACID HYDROLYSIS [Volume 6, Issue 6, 2015, Pages 451-460]
  • Acid treatments USING OF SOME DIFFERENT ACIDS IN DE-BITTERING OF GREEN OLIVES [Volume 6, Issue 5, 2015, Pages 393-404]
  • Agaricusbisporus A STUDY ON IMPROVING THE FUNCTIONAL PROPERTIES OF CREAM [Volume 6, Issue 9, 2015, Pages 547-564]
  • Antioxidant activity IMPACT OF HOT-AIR DRYING TEMPERATURE AND VELOCITY ON DRYING KINETICS, COLOR, PHYTOCHEMICALS AND ANTIOXIDANT ACTIVITY OF CAPE GOOSEBERRY (Physalis peruviana l.) FRUITS [Volume 6, Issue 1, 2015, Pages 23-40]
  • Antioxidant activity EFFECT OF MINT AND ROSEMARY EXTRACTS ON CHEMICAL, PHYSICAL, MICROBIOLOGICAL AND SENSORIAL PROPERTIES OF PREPARED BEEF BURGER [Volume 6, Issue 11, 2015, Pages 653-671]
  • Avocado YOGHURT ENRICHED WITH CONJUGATED LINOLEIC ACID USING PROBIOTIC BACTERIA BIO PRODUCTION AND ADDITION OF AVOCADO FRUIT [Volume 6, Issue 2, 2015, Pages 59-69]

B

  • Basa fish fillets EFFECT OF Lactobacillus acidophilus 1 M METABOLITES ON MICROBIAL AND BIOCHEMICAL QUALITY CRITERIA OF FROZEN BASA FISH (Pangasius bocourti) FILLETS [Volume 6, Issue 2, 2015, Pages 147-158]
  • Beef burger EFFECT OF MINT AND ROSEMARY EXTRACTS ON CHEMICAL, PHYSICAL, MICROBIOLOGICAL AND SENSORIAL PROPERTIES OF PREPARED BEEF BURGER [Volume 6, Issue 11, 2015, Pages 653-671]
  • Biofortification BIOFORTIFICATION OF WHEAT FLOUR WITH SELENIUM THROUGH FOLIAR APPLICATION OF WHEAT CROP [Volume 6, Issue 7, 2015, Pages 473-480]
  • Black rice bran BIOLOGICAL EVALUATION OF MICROWAVE DEFATTED BLACK RICE BRAN (MDBRB) IN CCL4 INTOXICATED RATS [Volume 6, Issue 6, 2015, Pages 419-433]
  • Blood Glucose EFFECT OF FEEDING AT DIFFERENT LEVELS OF WHEAT BRAN AND DATE SEEDS POWDER ON DIABETIC RATS [Volume 6, Issue 6, 2015, Pages 435-449]
  • Bread fortification EFFECT OF ROSELLE SEEDS FLOUR ADDITION ON THE QUALITY CHARACTERISTICS OF PAN BREAD [Volume 6, Issue 11, 2015, Pages 625-636]

C

  • Cape gooseberry IMPACT OF HOT-AIR DRYING TEMPERATURE AND VELOCITY ON DRYING KINETICS, COLOR, PHYTOCHEMICALS AND ANTIOXIDANT ACTIVITY OF CAPE GOOSEBERRY (Physalis peruviana l.) FRUITS [Volume 6, Issue 1, 2015, Pages 23-40]
  • Chemical composition EFFECT OF ACETIC ACID AND COOKING PROCESS ON CHEMICAL COMPOSITION AND METAL CONTENTS OF POLLUTED GREY MULLET (Mugil cephalus) FISH [Volume 6, Issue 2, 2015, Pages 159-175]
  • Chemical composition CHEMICAL AND BIOLOGICAL STUDIES ON FUNCTIONAL BISCUITS [Volume 6, Issue 5, 2015, Pages 277-292]
  • Chemical composition EFFECT OF FEEDING AT DIFFERENT LEVELS OF WHEAT BRAN AND DATE SEEDS POWDER ON DIABETIC RATS [Volume 6, Issue 6, 2015, Pages 435-449]
  • CLA YOGHURT ENRICHED WITH CONJUGATED LINOLEIC ACID USING PROBIOTIC BACTERIA BIO PRODUCTION AND ADDITION OF AVOCADO FRUIT [Volume 6, Issue 2, 2015, Pages 59-69]
  • Cocci LAB EXAMINATION OF MORPHOLOGY AND SURFACE STRUCTURE OF COCCI LACTIC ACID BACTERIA BY SCANNING ELECTRON MICROSCOPE AND IMAGE ANALYSIS. [Volume 6, Issue 2, 2015, Pages 71-85]
  • Color IMPACT OF HOT-AIR DRYING TEMPERATURE AND VELOCITY ON DRYING KINETICS, COLOR, PHYTOCHEMICALS AND ANTIOXIDANT ACTIVITY OF CAPE GOOSEBERRY (Physalis peruviana l.) FRUITS [Volume 6, Issue 1, 2015, Pages 23-40]
  • Crude fiber CHANGES IN NUTRITIONAL QUALITY OF ZUCCHINI (Cucurbita pepo L.) VEGETABLES DURING THE MATURITY [Volume 6, Issue 10, 2015, Pages 613-624]

D

  • De-bittering USING OF SOME DIFFERENT ACIDS IN DE-BITTERING OF GREEN OLIVES [Volume 6, Issue 5, 2015, Pages 393-404]
  • Diabetes mellitus THE POSSIBILITY OF USING OLIVE AND FIG LEAVES TO REDUCE GLUCOSE BLOOD IN INFECTED RATS [Volume 6, Issue 5, 2015, Pages 293-306]
  • Drying PRODUCTIVITY AND QUALITY OF STEVIA AND THE EFFECTS OF DRYING ON STEVIOSIDES AND ITS USAGE IN BAKERY [Volume 6, Issue 10, 2015, Pages 591-611]
  • Drying kinetics IMPACT OF HOT-AIR DRYING TEMPERATURE AND VELOCITY ON DRYING KINETICS, COLOR, PHYTOCHEMICALS AND ANTIOXIDANT ACTIVITY OF CAPE GOOSEBERRY (Physalis peruviana l.) FRUITS [Volume 6, Issue 1, 2015, Pages 23-40]

E

  • E.coli O157:H7 Escherichia coli O157 IN DAIRY PRODUCTS FROM RETAILERS AND SMALL DAIRY SHOPS [Volume 6, Issue 5, 2015, Pages 349-355]
  • EHEC Escherichia coli O157 IN DAIRY PRODUCTS FROM RETAILERS AND SMALL DAIRY SHOPS [Volume 6, Issue 5, 2015, Pages 349-355]

F

G

  • Grape seed oil PROTECTIVE EFFECT OF GRAPE SEEDS POWDER AND OIL AGAINST HYPERCHOLESTEROLEMIA IN RATS [Volume 6, Issue 12, 2015, Pages 735-752]
  • Grape seed powder PROTECTIVE EFFECT OF GRAPE SEEDS POWDER AND OIL AGAINST HYPERCHOLESTEROLEMIA IN RATS [Volume 6, Issue 12, 2015, Pages 735-752]

H

  • Heavy metals EFFECT OF Lactobacillus acidophilus 1 M METABOLITES ON MICROBIAL AND BIOCHEMICAL QUALITY CRITERIA OF FROZEN BASA FISH (Pangasius bocourti) FILLETS [Volume 6, Issue 2, 2015, Pages 147-158]
  • Heavy metals EFFECT OF ACETIC ACID AND COOKING PROCESS ON CHEMICAL COMPOSITION AND METAL CONTENTS OF POLLUTED GREY MULLET (Mugil cephalus) FISH [Volume 6, Issue 2, 2015, Pages 159-175]
  • Heavy metals ACCUMULATION OF HEAVY METALS UPTAKE IN BALADY BREAD PRODUCED FROM WHEAT CULTIVATED ON FISH PONDS DURING THE WINTER SEASON [Volume 6, Issue 11, 2015, Pages 637-651]
  • Hemorrhagic colitis Escherichia coli O157 IN DAIRY PRODUCTS FROM RETAILERS AND SMALL DAIRY SHOPS [Volume 6, Issue 5, 2015, Pages 349-355]
  • Hypercholesterolemic diet PROTECTIVE EFFECT OF GRAPE SEEDS POWDER AND OIL AGAINST HYPERCHOLESTEROLEMIA IN RATS [Volume 6, Issue 12, 2015, Pages 735-752]

I

  • Ice cream Escherichia coli O157 IN DAIRY PRODUCTS FROM RETAILERS AND SMALL DAIRY SHOPS [Volume 6, Issue 5, 2015, Pages 349-355]
  • Ice cream, artichoke EFFECT OF USING ARTICHOKE AS A SOURCE OF INULIN ON LOW CALORIE ICE CREAM QUALITY [Volume 6, Issue 12, 2015, Pages 725-734]
  • Image analysis EXAMINATION OF MORPHOLOGY AND SURFACE STRUCTURE OF COCCI LACTIC ACID BACTERIA BY SCANNING ELECTRON MICROSCOPE AND IMAGE ANALYSIS. [Volume 6, Issue 2, 2015, Pages 71-85]
  • Imitation A STUDY ON WHEYLESS, SOFT CHEESE MANUFACTURE. [Volume 6, Issue 9, 2015, Pages 565-575]
  • Insulin BIOLOGICAL EVALUATION OF FENUGREEK SEEDS BOILED DRINK [Volume 6, Issue 5, 2015, Pages 357-369]
  • Irradiation EFFECT OF IRRADIATION ON RHEOLOGICAL AND BAKING PROPERTES OF FLOUR WHEAT GRAIN . [Volume 6, Issue 12, 2015, Pages 753-769]

K

  • KCl- meltability EFFECT OF POTASSIUM CHLORIDE AS A SALT REPLACED ON THE QUALITY OF BUFFALO'S MOZZARELLA CHEESE [Volume 6, Issue 12, 2015, Pages 697-712]
  • Khoa PRODUCTION AND EVALUATION OF KHOA AS A NEW SWEET DAIRY PRODUCT FOR EGYPTIAN MARKET. [Volume 6, Issue 12, 2015, Pages 713-724]

L

  • Lb. plantarum and Biopreservation THE USE OF ANTIFUNGAL ACTIVITY OF Lactobacillus plantarum DSMZ20191 IN BIOPRESERVATION OF DIETS USED FOR FEEDING OF THE NILE TILAPIA(Oreochroms niloticus) FINGERLINGS [Volume 6, Issue 2, 2015, Pages 137-146]
  • LC-MS QUANTIFICATION OF TOTAL DIETARY CHOLINE CONTENT IN FOODS AFTER HYDROLYSIS WITH PHOSPHOLIPASE D IN COMPARISON WITH ACID HYDROLYSIS [Volume 6, Issue 6, 2015, Pages 451-460]
  • Like-sausages QUALITY ATTRIBUTES OF SOME SAUSAGE LIKE- PRODUCTS [Volume 6, Issue 2, 2015, Pages 101-117]
  • Lipid profile BIOLOGICAL EVALUATION OF MICROWAVE DEFATTED BLACK RICE BRAN (MDBRB) IN CCL4 INTOXICATED RATS [Volume 6, Issue 6, 2015, Pages 419-433]
  • Lipid profile PROTECTIVE EFFECT OF GRAPE SEEDS POWDER AND OIL AGAINST HYPERCHOLESTEROLEMIA IN RATS [Volume 6, Issue 12, 2015, Pages 735-752]
  • Liver enzymes and Histopathological examination PROTECTIVE EFFECT OF GRAPE SEEDS POWDER AND OIL AGAINST HYPERCHOLESTEROLEMIA IN RATS [Volume 6, Issue 12, 2015, Pages 735-752]
  • Liver function enzymes BIOLOGICAL EVALUATION OF MICROWAVE DEFATTED BLACK RICE BRAN (MDBRB) IN CCL4 INTOXICATED RATS [Volume 6, Issue 6, 2015, Pages 419-433]
  • Lupine yoghurt –antimicrobial activity- alkaloids EFFECT OF LUPINE POWDER ON RHEOLOGICAL, CHEMICAL AND MICROBIOLOGICAL PROPERTIES OF YOGHURT [Volume 6, Issue 8, 2015, Pages 531-546]

M

  • Mixolab EFFECT OF ROSELLE SEEDS FLOUR ADDITION ON THE QUALITY CHARACTERISTICS OF PAN BREAD [Volume 6, Issue 11, 2015, Pages 625-636]
  • Mozzarella Cheese EFFECT OF POTASSIUM CHLORIDE AS A SALT REPLACED ON THE QUALITY OF BUFFALO'S MOZZARELLA CHEESE [Volume 6, Issue 12, 2015, Pages 697-712]

N

  • NaCl EFFECT OF POTASSIUM CHLORIDE AS A SALT REPLACED ON THE QUALITY OF BUFFALO'S MOZZARELLA CHEESE [Volume 6, Issue 12, 2015, Pages 697-712]

O

P

  • Pan bread EFFECT OF FEEDING AT DIFFERENT LEVELS OF WHEAT BRAN AND DATE SEEDS POWDER ON DIABETIC RATS [Volume 6, Issue 6, 2015, Pages 435-449]
  • Pathogenic Escherichia coli O157 IN DAIRY PRODUCTS FROM RETAILERS AND SMALL DAIRY SHOPS [Volume 6, Issue 5, 2015, Pages 349-355]
  • Pathogenic bacteria PRODUCTION AND EVALUATION OF KHOA AS A NEW SWEET DAIRY PRODUCT FOR EGYPTIAN MARKET. [Volume 6, Issue 12, 2015, Pages 713-724]
  • Peas QUALITY ATTRIBUTES OF SOME SAUSAGE LIKE- PRODUCTS [Volume 6, Issue 2, 2015, Pages 101-117]
  • Phospholipase D QUANTIFICATION OF TOTAL DIETARY CHOLINE CONTENT IN FOODS AFTER HYDROLYSIS WITH PHOSPHOLIPASE D IN COMPARISON WITH ACID HYDROLYSIS [Volume 6, Issue 6, 2015, Pages 451-460]
  • Physico-chemical analysis IMPROVING BISCUIT NUTRITIONAL VALUE USING QUINOA FLOUR [Volume 6, Issue 12, 2015, Pages 771-780]

Q

  • Quality IMPACT OF HOT-AIR DRYING TEMPERATURE AND VELOCITY ON DRYING KINETICS, COLOR, PHYTOCHEMICALS AND ANTIOXIDANT ACTIVITY OF CAPE GOOSEBERRY (Physalis peruviana l.) FRUITS [Volume 6, Issue 1, 2015, Pages 23-40]
  • Quality QUALITY ATTRIBUTES OF PROTEIN FORTIFIED YOGHURT [Volume 6, Issue 4, 2015, Pages 227-241]
  • Quality PRODUCTION AND EVALUATION OF KHOA AS A NEW SWEET DAIRY PRODUCT FOR EGYPTIAN MARKET. [Volume 6, Issue 12, 2015, Pages 713-724]
  • Quinoa Biscuits IMPROVING BISCUIT NUTRITIONAL VALUE USING QUINOA FLOUR [Volume 6, Issue 12, 2015, Pages 771-780]

R

  • Rheological properties EFFECT OF ROSELLE SEEDS FLOUR ADDITION ON THE QUALITY CHARACTERISTICS OF PAN BREAD [Volume 6, Issue 11, 2015, Pages 625-636]
  • Roselle seed flour EFFECT OF ROSELLE SEEDS FLOUR ADDITION ON THE QUALITY CHARACTERISTICS OF PAN BREAD [Volume 6, Issue 11, 2015, Pages 625-636]

S

  • Seelenium BIOFORTIFICATION OF WHEAT FLOUR WITH SELENIUM THROUGH FOLIAR APPLICATION OF WHEAT CROP [Volume 6, Issue 7, 2015, Pages 473-480]
  • SEM EXAMINATION OF MORPHOLOGY AND SURFACE STRUCTURE OF COCCI LACTIC ACID BACTERIA BY SCANNING ELECTRON MICROSCOPE AND IMAGE ANALYSIS. [Volume 6, Issue 2, 2015, Pages 71-85]
  • Sensory evaluation EFFECT OF SOYA AND WHEY PROTEINS ON THE SENSORY AND PHYSICOCHEMICAL PROPERTIES OF SET YOGHURT [Volume 6, Issue 12, 2015, Pages 689-695]
  • Sensory Evaluation, Vitamin content, nutritional value IMPROVING BISCUIT NUTRITIONAL VALUE USING QUINOA FLOUR [Volume 6, Issue 12, 2015, Pages 771-780]
  • Sodium caseinate EFFECT OF MILK SUPPLEMENTATION WITH VARIOUS TYPES OF MILK PROTEINS ON PHYSICOCHEMICAL AND MICROBIOLOGICAL PROPERTIES OF BIO-FERMENTED CAMEL’S MILK. [Volume 6, Issue 1, 2015, Pages 1-22]
  • Soft cheese A STUDY ON WHEYLESS, SOFT CHEESE MANUFACTURE. [Volume 6, Issue 9, 2015, Pages 565-575]
  • Soy Proteins EFFECT OF SOYA AND WHEY PROTEINS ON THE SENSORY AND PHYSICOCHEMICAL PROPERTIES OF SET YOGHURT [Volume 6, Issue 12, 2015, Pages 689-695]
  • Stevia rebaudiana PRODUCTIVITY AND QUALITY OF STEVIA AND THE EFFECTS OF DRYING ON STEVIOSIDES AND ITS USAGE IN BAKERY [Volume 6, Issue 10, 2015, Pages 591-611]
  • Stevioside syrup and total phenols PRODUCTIVITY AND QUALITY OF STEVIA AND THE EFFECTS OF DRYING ON STEVIOSIDES AND ITS USAGE IN BAKERY [Volume 6, Issue 10, 2015, Pages 591-611]
  • Sumac CHEMICAL,SENSORY AND BIOLOGICAL EVALUATION OF BREAD PREPARED USING SOME HERBS AS SOURCE OF BIOACTIVE COMPOUNDS [Volume 6, Issue 7, 2015, Pages 481-499]
  • Syneresis EFFECT OF SOYA AND WHEY PROTEINS ON THE SENSORY AND PHYSICOCHEMICAL PROPERTIES OF SET YOGHURT [Volume 6, Issue 12, 2015, Pages 689-695]

T

  • Table green olive USING OF SOME DIFFERENT ACIDS IN DE-BITTERING OF GREEN OLIVES [Volume 6, Issue 5, 2015, Pages 393-404]
  • Technological properties EFFECT OF IRRADIATION ON RHEOLOGICAL AND BAKING PROPERTES OF FLOUR WHEAT GRAIN . [Volume 6, Issue 12, 2015, Pages 753-769]
  • Tomatoes dehydration HOME DRYING OF TOMATOES BY MICROWAVES. [Volume 6, Issue 6, 2015, Pages 461-472]
  • Total phenolics and Total flavonoids CHANGES IN NUTRITIONAL QUALITY OF ZUCCHINI (Cucurbita pepo L.) VEGETABLES DURING THE MATURITY [Volume 6, Issue 10, 2015, Pages 613-624]
  • TSP QUALITY ATTRIBUTES OF SOME SAUSAGE LIKE- PRODUCTS [Volume 6, Issue 2, 2015, Pages 101-117]

U

  • UHT milk Escherichia coli O157 IN DAIRY PRODUCTS FROM RETAILERS AND SMALL DAIRY SHOPS [Volume 6, Issue 5, 2015, Pages 349-355]

V

  • Vicia faba EFFECT OF NATURAL ANTIOXIDANT EXTRACTED FROM HULLS OF Vicia faba ON CAKE SHELF LIFE. [Volume 6, Issue 8, 2015, Pages 523-529]

W

  • Water saving USING OF SOME DIFFERENT ACIDS IN DE-BITTERING OF GREEN OLIVES [Volume 6, Issue 5, 2015, Pages 393-404]
  • Wheat EFFECT OF PROTEIN FRACTION ON QUALITY CHRACTERIESTICS OF WHEAT FLOUR OBTAINED FROM DIFFERENT WHEAT KERNELS. [Volume 6, Issue 7, 2015, Pages 501-521]
  • Wheat Flour BIOFORTIFICATION OF WHEAT FLOUR WITH SELENIUM THROUGH FOLIAR APPLICATION OF WHEAT CROP [Volume 6, Issue 7, 2015, Pages 473-480]
  • Wheat Flour EFFECT OF IRRADIATION ON RHEOLOGICAL AND BAKING PROPERTES OF FLOUR WHEAT GRAIN . [Volume 6, Issue 12, 2015, Pages 753-769]
  • Whey proteins EFFECT OF SOYA AND WHEY PROTEINS ON THE SENSORY AND PHYSICOCHEMICAL PROPERTIES OF SET YOGHURT [Volume 6, Issue 12, 2015, Pages 689-695]

Z

  • Zucchini CHANGES IN NUTRITIONAL QUALITY OF ZUCCHINI (Cucurbita pepo L.) VEGETABLES DURING THE MATURITY [Volume 6, Issue 10, 2015, Pages 613-624]