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Volumen 7, Ausgabe 11 (2016)

Forschungsartikel

Improvement of the Nutritional Value of a Cereal Fermented Milk: 2-Dried Kishk Like

  • Khaled S Nassar, Shamsia SM and Attia IA

Forschungsartikel

Utilizing the Functions of Hydrocolloids as Fat Mimetic to Enhance the Properties of Low-fat Domiati Cheese

  • Tareq Alnemr, Ahmed Helal, Amal Hassan and Khaled Elsaadany

Rezensionsartikel

A Review About Probiotic Foods: Kefir, Kimchi and Kombucha

  • Felix ASH

Forschungsartikel

Optimization of Food Acidulant to Enhance the Organoleptic Property in Fruit Jellies

  • Kesava Reddy C, Sivapriya TVS, Arun Kumar U and Ramalingam C

Forschungsartikel

Broiler Meat Quality Evaluation Created in Simulated Conditions of Heat

  • Santos Vaz AB, Aline G Ganecco, Juliana Lolli MM, Mariana P Berton, Cássia RD, Greicy Mitzi BM, Marcel M Boiago, Luciana Miyagusku, Hirasilva Borba and Pedro A de Souza

Forschungsartikel

Development and Quality Evaluation of Jamun Seed Powder Fortified Biscuit Using Finger Millet

  • Kalse SB, Swami SB, Sawant AA and Thakor NJ

Forschungsartikel

Quality Enhancement of Canned Little Tunny Fish (Euthynnus alletteratus) by Whitening Solutions, Pre-Cooking Time and Filling Medium

  • Mohamed K Morsy

Forschungsartikel

Development of Health Foods from Oilseed Cakes

  • Sunil L, Prakruthi A, Prasanth Kumar PK and Gopala Krishna AG