Keyword Index

A

  • Antioxidant activity IMPACT OF USING DIFFERENT STABILIZERS ON THE PHYSIOCHEMICAL AND SENSORY PROPERTIES OF FUNCTIONAL POMEGRANATE YOGHURT DRINK [Volume 49, Issue 2, 2021, Pages 65-76]
  • Aspergillus flavus Biological control of some types of mycotoxins by probiotic bacteria and yeast strains [(Articles in Press)]

B

  • Bacillus Probiotics Isolation and Identification of Bacillus subtilis for usage as probiotic bacteria [(Articles in Press)]
  • Bifidobacteria breve Soft cheese Physicochemical, microbiological and Sensory Characteristics of White Soft Cheese Made with Different Strains [(Articles in Press)]
  • Bromelain Improvement of Domiati cheese properties using cichorium and bromelain extracts [(Articles in Press)]

C

  • Caseinate Preparation and characterization Nanoemulsion Moringa Oil by Whey Protein and Application in Ice Cream as a Food Model [(Articles in Press)]
  • Chemical composition Evaluation of dairy products quality collected from Ismailia and Sharkia Governorates, Egypt [(Articles in Press)]
  • Chemical composition Physicochemical, microbiological and Sensory Characteristics of White Soft Cheese Made with Different Strains [(Articles in Press)]
  • Cichorium Improvement of Domiati cheese properties using cichorium and bromelain extracts [(Articles in Press)]

D

  • Dairy products Evaluation of dairy products quality collected from Ismailia and Sharkia Governorates, Egypt [(Articles in Press)]
  • Domiati cheese Improvement of Domiati cheese properties using cichorium and bromelain extracts [(Articles in Press)]

G

  • GenBank Isolation and Identification of Bacillus subtilis for usage as probiotic bacteria [(Articles in Press)]

H

  • Human milk Isolation and Identification of Bacillus subtilis for usage as probiotic bacteria [(Articles in Press)]

I

  • Ice cream Preparation and characterization Nanoemulsion Moringa Oil by Whey Protein and Application in Ice Cream as a Food Model [(Articles in Press)]

L

  • L. acidophilus Biological control of some types of mycotoxins by probiotic bacteria and yeast strains [(Articles in Press)]
  • Lactobacillus plantarum Physicochemical, microbiological and Sensory Characteristics of White Soft Cheese Made with Different Strains [(Articles in Press)]
  • Low-calorie ice cream Production of low-fat free-sugar ice cream using intensive sweeteners (sucralose and stevia) [(Articles in Press)]
  • L. plantarum Biological control of some types of mycotoxins by probiotic bacteria and yeast strains [(Articles in Press)]

M

  • Mango EFFECT OF SUPPLEMENTING YOGHURT WITH MANGO'S PULP FIBERS POWDER ON ITS QUALITY AND THE SURVIVAL OF BIFIDOBACTERIA [Volume 49, Issue 2, 2021, Pages 89-99]
  • Milk Fortification of Fermented Milk Drink with Spirulina algae in relation to its health benefits"" [(Articles in Press)]
  • Moringa oil Preparation and characterization Nanoemulsion Moringa Oil by Whey Protein and Application in Ice Cream as a Food Model [(Articles in Press)]
  • Moringa oleifera IMPROVING THE QUALITY AND SHELF LIFE OF PROBIOTICS LABNEH BY ADDING DRY LEAVES OF MORINGA OLEIFERA OR MORINGA OLEIFERA OIL [(Articles in Press)]
  • Moringa oleifera oil IMPROVING THE QUALITY AND SHELF LIFE OF PROBIOTICS LABNEH BY ADDING DRY LEAVES OF MORINGA OLEIFERA OR MORINGA OLEIFERA OIL [(Articles in Press)]

N

  • Nanoemulsion Preparation and characterization Nanoemulsion Moringa Oil by Whey Protein and Application in Ice Cream as a Food Model [(Articles in Press)]

O

  • Organoleptic properties IMPACT OF USING DIFFERENT STABILIZERS ON THE PHYSIOCHEMICAL AND SENSORY PROPERTIES OF FUNCTIONAL POMEGRANATE YOGHURT DRINK [Volume 49, Issue 2, 2021, Pages 65-76]
  • Organoleptic properties QUALITY OF YOGHURT MADE FROM COW'S MILK FORTIFIED WITH WHEY PROTEIN ISOLATE [Volume 49, Issue 2, 2021, Pages 77-87]

P

  • Penicillium nordicum Biological control of some types of mycotoxins by probiotic bacteria and yeast strains [(Articles in Press)]
  • Polydextrose Production of low-fat free-sugar ice cream using intensive sweeteners (sucralose and stevia) [(Articles in Press)]
  • Probiotics labneh IMPROVING THE QUALITY AND SHELF LIFE OF PROBIOTICS LABNEH BY ADDING DRY LEAVES OF MORINGA OLEIFERA OR MORINGA OLEIFERA OIL [(Articles in Press)]
  • Processed cheese Production and characterization of nanodispersions of Carotene extracted from carrot waste and incorporated in functional processed cheese [(Articles in Press)]
  • Psyllium seed husk powder Functional ice milk with Psyllium seed husk powder as a fat replacer [(Articles in Press)]

R

  • Research memory RESEARCH MEMORY ON DOMIATI CHEESE (1947 - 1977) [(Articles in Press)]
  • Rheological properties IMPACT OF USING DIFFERENT STABILIZERS ON THE PHYSIOCHEMICAL AND SENSORY PROPERTIES OF FUNCTIONAL POMEGRANATE YOGHURT DRINK [Volume 49, Issue 2, 2021, Pages 65-76]

S

  • S. cerevisiae and T. delbrueckii Biological control of some types of mycotoxins by probiotic bacteria and yeast strains [(Articles in Press)]
  • Sensory evaluation Physicochemical, Sensory Properties of Yoghurt High-Protein Using Whey Protein Isolate [(Articles in Press)]
  • Sensory evaluation Functional ice milk with Psyllium seed husk powder as a fat replacer [(Articles in Press)]
  • Soft cheese RESEARCH MEMORY ON DOMIATI CHEESE (1947 - 1977) [(Articles in Press)]
  • Solvent extract Production and characterization of nanodispersions of Carotene extracted from carrot waste and incorporated in functional processed cheese [(Articles in Press)]
  • Sorbitol Production of low-fat free-sugar ice cream using intensive sweeteners (sucralose and stevia) [(Articles in Press)]
  • Spirulina Fortification of Fermented Milk Drink with Spirulina algae in relation to its health benefits"" [(Articles in Press)]
  • Stabilizers IMPACT OF USING DIFFERENT STABILIZERS ON THE PHYSIOCHEMICAL AND SENSORY PROPERTIES OF FUNCTIONAL POMEGRANATE YOGHURT DRINK [Volume 49, Issue 2, 2021, Pages 65-76]
  • Syneresis QUALITY OF YOGHURT MADE FROM COW'S MILK FORTIFIED WITH WHEY PROTEIN ISOLATE [Volume 49, Issue 2, 2021, Pages 77-87]

T

  • Textural properties Functional ice milk with Psyllium seed husk powder as a fat replacer [(Articles in Press)]

Y

  • Yoghurt drink IMPACT OF USING DIFFERENT STABILIZERS ON THE PHYSIOCHEMICAL AND SENSORY PROPERTIES OF FUNCTIONAL POMEGRANATE YOGHURT DRINK [Volume 49, Issue 2, 2021, Pages 65-76]
  • Yoghurt high-protein Physicochemical, Sensory Properties of Yoghurt High-Protein Using Whey Protein Isolate [(Articles in Press)]