Keyword Index

A

  • Antioxidant activity ANTIOXIDANT ACTIVITY OF OLIVE LEAF, POMACE AND VIRGIN OIL EXTRACTS FROM PICUAL CULTIVAR AND THEIR HEAT AND pH STABILITY [Volume 3, Issue 5, 2018, Pages 89-100]

B

  • Bifidobacteria CHARACTERISTICS OF GREEN PEPPER - TREATED PROBIOTIC DOMIATI CHEESE [Volume 3, Issue 3, 2018, Pages 39-49]
  • Bifidobacteria INCORPORATION OF PROBIOTICS IN PLANT FLAVORED SOFT CHEESE [Volume 3, Issue 3, 2018, Pages 75-76]

C

  • Cholesterol BIOLOGICAL EVALUATION OF BALADY BREAD AS AFFECTED BY REPLACING WHEAT FLOUR WITH DIFFERENT LEVELS OF DATE FIBER [Volume 3, Issue 2, 2018, Pages 15-26]
  • Cooking quality PHYTOCHEMICAL COMPOUNDS AND ANTIOXIDANT ACTIVITY OF SOME LENTIL GENOTYPES GROWN IN EGYPT [Volume 3, Issue 2, 2018, Pages 27-36]

D

  • Domiati cheese CHARACTERISTICS OF GREEN PEPPER - TREATED PROBIOTIC DOMIATI CHEESE [Volume 3, Issue 3, 2018, Pages 39-49]
  • Domiati cheese INCORPORATION OF PROBIOTICS IN PLANT FLAVORED SOFT CHEESE [Volume 3, Issue 3, 2018, Pages 75-76]
  • DPPH EFFECT OF SOLVENT TYPE ON THE EXTRACTED BIOACTIVE COMPOUNDS OF MALLOW (MALVA SYLVESTRIS) LEAVE [Volume 3, Issue 3, 2018, Pages 63-73]

G

  • Germination EFFECT OF FOOD PROCESSING ON MELATONIN CONTENT IN SOME FOOD PRODUCTS [Volume 3, Issue 2, 2018, Pages 37-38]

M

  • Mallow extract EFFECT OF SOLVENT TYPE ON THE EXTRACTED BIOACTIVE COMPOUNDS OF MALLOW (MALVA SYLVESTRIS) LEAVE [Volume 3, Issue 3, 2018, Pages 63-73]
  • Malnutrition IMPROVEMENT THE PROPERTIES OF YOGHURT USING LEGUMES TO THERAPY PROTEIN ENERGY MALNUTRITION [Volume 3, Issue 4, 2018, Pages 79-88]
  • Melatonin EFFECT OF FOOD PROCESSING ON MELATONIN CONTENT IN SOME FOOD PRODUCTS [Volume 3, Issue 2, 2018, Pages 37-38]

O

  • Oil Separation EFFECT OF INCORPORATING WHEY PROTEIN HYDROLYSATE ON PROCESSED CHEESE SPREAD QUALITY [Volume 3, Issue 3, 2018, Pages 51-62]
  • Olive fraction extracts ANTIOXIDANT ACTIVITY OF OLIVE LEAF, POMACE AND VIRGIN OIL EXTRACTS FROM PICUAL CULTIVAR AND THEIR HEAT AND pH STABILITY [Volume 3, Issue 5, 2018, Pages 89-100]

P

  • Phenolic POTENTIAL ANTIOXIDATIVE ACTIVITY OF RICE MILLING BY-PRODUCTS [Volume 3, Issue 1, 2018, Pages 1-13]
  • Phenolic POTENTIAL ANTIOXIDATIVE ACTIVITY OF RICE MILLING BY-PRODUCTS [Volume 3, Issue 2, 2018, Pages 1-13]
  • Phenolic EFFECT OF SOLVENT TYPE ON THE EXTRACTED BIOACTIVE COMPOUNDS OF MALLOW (MALVA SYLVESTRIS) LEAVE [Volume 3, Issue 3, 2018, Pages 63-73]
  • Phenolic compounds EFFECT OF FOOD PROCESSING ON MELATONIN CONTENT IN SOME FOOD PRODUCTS [Volume 3, Issue 2, 2018, Pages 37-38]
  • Processed cheese TECHNOLOGICAL STUDIES ON PROCESSED CHEESE [Volume 3, Issue 3, 2018, Pages 77-78]
  • Processed cheese spread EFFECT OF INCORPORATING WHEY PROTEIN HYDROLYSATE ON PROCESSED CHEESE SPREAD QUALITY [Volume 3, Issue 3, 2018, Pages 51-62]
  • Protein-energy malnutrition IMPROVEMENT THE PROPERTIES OF YOGHURT USING LEGUMES TO THERAPY PROTEIN ENERGY MALNUTRITION [Volume 3, Issue 4, 2018, Pages 79-88]

R

  • Rats BIOLOGICAL EVALUATION OF BALADY BREAD AS AFFECTED BY REPLACING WHEAT FLOUR WITH DIFFERENT LEVELS OF DATE FIBER [Volume 3, Issue 2, 2018, Pages 15-26]
  • Rice milling POTENTIAL ANTIOXIDATIVE ACTIVITY OF RICE MILLING BY-PRODUCTS [Volume 3, Issue 1, 2018, Pages 1-13]
  • Rice milling POTENTIAL ANTIOXIDATIVE ACTIVITY OF RICE MILLING BY-PRODUCTS [Volume 3, Issue 2, 2018, Pages 1-13]