Keyword Index

A

  • Antimicrobial CHEMICAL COMPONENTS, ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF GARLIC, CUMIN AND PARSLEY VOLATILE OILS [Volume 5, Issue 4, 2020, Pages 53-63]
  • Antimicrobial EFFECT OF SOME SPICES AND THEIR VOLATILE OILS ON THE QUALITY ATTRIBUTES OF FROZEN AND SEMI-FRIED FISH FILLETS [Volume 5, Issue 6, 2020, Pages 91-92]
  • Antimicrobials EVALUATION OF POTATO PEEL EXTRACT AS A SOURCE OF ANTIOXIDANT AND ANTIMICROBIAL SUBSTANCES [Volume 5, Issue 6, 2020, Pages 79-90]
  • Antioxidant activity PRODUCTION LOW-FAT BEEF BURGER BY USING GUM ARABIC AS FAT REPLACER [Volume 5, Issue 3, 2020, Pages 17-33]

B

  • Beef burger PRODUCTION LOW-FAT BEEF BURGER BY USING GUM ARABIC AS FAT REPLACER [Volume 5, Issue 3, 2020, Pages 17-33]

C

  • Chemical and Physical properties PRODUCTION LOW-FAT BEEF BURGER BY USING GUM ARABIC AS FAT REPLACER [Volume 5, Issue 3, 2020, Pages 17-33]
  • Chemical Component CHEMICAL COMPONENTS, ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF GARLIC, CUMIN AND PARSLEY VOLATILE OILS [Volume 5, Issue 4, 2020, Pages 53-63]
  • Chemical Component EFFECT OF SOME SPICES AND THEIR VOLATILE OILS ON THE QUALITY ATTRIBUTES OF FROZEN AND SEMI-FRIED FISH FILLETS [Volume 5, Issue 6, 2020, Pages 91-92]
  • Cooking quality EFFECT OF PARBOILING PROCESS ON MILLING QUALITY, PHYSICAL AND CHEMICAL PROPERTIES OF TWO RICE VARIETIES [Volume 5, Issue 4, 2020, Pages 35-51]
  • Cow Milk IMPACT OF FORTIFYING COW'S MILK WITH WHEY PROTEIN HYDROLYSATE ON YOGHURT QUALITY [Volume 5, Issue 5, 2020, Pages 65-77]

G

  • Garlic CHEMICAL COMPONENTS, ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF GARLIC, CUMIN AND PARSLEY VOLATILE OILS [Volume 5, Issue 4, 2020, Pages 53-63]
  • Garlic EFFECT OF SOME SPICES AND THEIR VOLATILE OILS ON THE QUALITY ATTRIBUTES OF FROZEN AND SEMI-FRIED FISH FILLETS [Volume 5, Issue 6, 2020, Pages 91-92]
  • Gum Arabic PRODUCTION LOW-FAT BEEF BURGER BY USING GUM ARABIC AS FAT REPLACER [Volume 5, Issue 3, 2020, Pages 17-33]

I

  • Ice cream QUALITY OF ICE MILK SUPPLEMENTED WITH MANGO'S PEELS POWDER [Volume 5, Issue 2, 2020, Pages 1-13]
  • Ice cream FORTIFICATION OF SOME DAIRY PRODUCTS WITH MANGO'S FIBER [Volume 5, Issue 2, 2020, Pages 15-16]

O

  • Organoleptic properties IMPACT OF FORTIFYING COW'S MILK WITH WHEY PROTEIN HYDROLYSATE ON YOGHURT QUALITY [Volume 5, Issue 5, 2020, Pages 65-77]
  • Organoleptic properties USING WHEY PROTEINS TO IMPROVE QUALITY OF YOGHURT MADE FROM COW'S MILK. [Volume 5, Issue 6, 2020, Pages 93-94]

P

  • Parboiling process EFFECT OF PARBOILING PROCESS ON MILLING QUALITY, PHYSICAL AND CHEMICAL PROPERTIES OF TWO RICE VARIETIES [Volume 5, Issue 4, 2020, Pages 35-51]
  • Parsley CHEMICAL COMPONENTS, ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF GARLIC, CUMIN AND PARSLEY VOLATILE OILS [Volume 5, Issue 4, 2020, Pages 53-63]
  • Parsley EFFECT OF SOME SPICES AND THEIR VOLATILE OILS ON THE QUALITY ATTRIBUTES OF FROZEN AND SEMI-FRIED FISH FILLETS [Volume 5, Issue 6, 2020, Pages 91-92]
  • Potato peels waste EVALUATION OF POTATO PEEL EXTRACT AS A SOURCE OF ANTIOXIDANT AND ANTIMICROBIAL SUBSTANCES [Volume 5, Issue 6, 2020, Pages 79-90]
  • Potato processing waste UTILIZATION OF POTATO PROCESSING WASTE AS NATURAL ANTIOXIDANTS SOURCE IN BEVERAGES. [Volume 5, Issue 7, 2020, Pages 95-96]

S

  • Syneresis IMPACT OF FORTIFYING COW'S MILK WITH WHEY PROTEIN HYDROLYSATE ON YOGHURT QUALITY [Volume 5, Issue 5, 2020, Pages 65-77]
  • Syneresis USING WHEY PROTEINS TO IMPROVE QUALITY OF YOGHURT MADE FROM COW'S MILK. [Volume 5, Issue 6, 2020, Pages 93-94]

V

  • Volatile oils CHEMICAL COMPONENTS, ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF GARLIC, CUMIN AND PARSLEY VOLATILE OILS [Volume 5, Issue 4, 2020, Pages 53-63]
  • Volatile oils EFFECT OF SOME SPICES AND THEIR VOLATILE OILS ON THE QUALITY ATTRIBUTES OF FROZEN AND SEMI-FRIED FISH FILLETS [Volume 5, Issue 6, 2020, Pages 91-92]