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Egyptian Journal of Food Science最新文献

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Assessment Microbiological Quality for Wild Birds Carcasses in Aswan Government, Egypt 埃及阿斯旺政府野禽尸体微生物质量评估
Egyptian Journal of Food Science Pub Date : 2023-02-26 DOI: 10.21608/ejfs.2023.171517.1143
Ahmed Ashour, Mokhless Abd El Rahman, Ahmed Khalifa
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引用次数: 0
Utilization of Artichoke Processing Wastes as fat replacer in beef sausage 洋蓟加工废弃物在牛肉香肠中脂肪替代品的利用
Egyptian Journal of Food Science Pub Date : 2023-02-10 DOI: 10.21608/ejfs.2023.163389.1140
A. Abdel-Rahman, R. Ahmed
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引用次数: 0
Chemical and Anti-Nutritional of Two Kidney Bean after Soaking, Boiling Processing and Sensory Evaluation of their Produced Burger 两种芸豆浸泡、煮制后的化学成分、抗营养成分及肉饼感官评价
Egyptian Journal of Food Science Pub Date : 2023-01-02 DOI: 10.21608/ejfs.2023.155584.1138
Samar M. S. Shawir, N. Agamy, Nashwa. M. Younes
{"title":"Chemical and Anti-Nutritional of Two Kidney Bean after Soaking, Boiling Processing and Sensory Evaluation of their Produced Burger","authors":"Samar M. S. Shawir, N. Agamy, Nashwa. M. Younes","doi":"10.21608/ejfs.2023.155584.1138","DOIUrl":"https://doi.org/10.21608/ejfs.2023.155584.1138","url":null,"abstract":"","PeriodicalId":11425,"journal":{"name":"Egyptian Journal of Food Science","volume":"38 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82216740","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
A study on the use of carrot and probiotic bacteria in making functional cream cheese 胡萝卜与益生菌在功能性奶油奶酪制作中的应用研究
Egyptian Journal of Food Science Pub Date : 2022-12-31 DOI: 10.21608/ejfs.2022.176889.1148
H. Salama, Amany El-deeb, E. Baker, Nahed A. A. Elwahsh
{"title":"A study on the use of carrot and probiotic bacteria in making functional cream cheese","authors":"H. Salama, Amany El-deeb, E. Baker, Nahed A. A. Elwahsh","doi":"10.21608/ejfs.2022.176889.1148","DOIUrl":"https://doi.org/10.21608/ejfs.2022.176889.1148","url":null,"abstract":"","PeriodicalId":11425,"journal":{"name":"Egyptian Journal of Food Science","volume":"43 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73972859","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Nutritional value, antioxidant activity, cooking quality, and sensory attributes of pasta enriched with cornsilk 玉米丝意面的营养价值、抗氧化活性、烹饪品质和感官特性
Egyptian Journal of Food Science Pub Date : 2022-12-23 DOI: 10.21608/ejfs.2022.170239.1142
M. Rozan, Tahany El-Shshtawy, E. Boriy
{"title":"Nutritional value, antioxidant activity, cooking quality, and sensory attributes of pasta enriched with cornsilk","authors":"M. Rozan, Tahany El-Shshtawy, E. Boriy","doi":"10.21608/ejfs.2022.170239.1142","DOIUrl":"https://doi.org/10.21608/ejfs.2022.170239.1142","url":null,"abstract":"","PeriodicalId":11425,"journal":{"name":"Egyptian Journal of Food Science","volume":"05 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86518181","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
The Impact of Substituting Wheat Flour With Several Gluten-Free Flours (Coconut, Peas, Almond ,and Quinoa Flours) on Rheological Dough 几种无麸质面粉(椰子粉、豌豆粉、杏仁粉和藜麦粉)替代小麦粉对流变面团的影响
Egyptian Journal of Food Science Pub Date : 2022-11-29 DOI: 10.21608/ejfs.2022.172304.1144
Dalia Hassan
{"title":"The Impact of Substituting Wheat Flour With Several Gluten-Free Flours (Coconut, Peas, Almond ,and Quinoa Flours) on Rheological Dough","authors":"Dalia Hassan","doi":"10.21608/ejfs.2022.172304.1144","DOIUrl":"https://doi.org/10.21608/ejfs.2022.172304.1144","url":null,"abstract":"","PeriodicalId":11425,"journal":{"name":"Egyptian Journal of Food Science","volume":"4 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79149519","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Chemical, Microbiological and Antioxidant Effects of Banana Peels on Butter Cake 香蕉皮对黄油蛋糕的化学、微生物和抗氧化作用
Egyptian Journal of Food Science Pub Date : 2022-10-19 DOI: 10.21608/ejfs.2022.125632.1123
Abdelmonam M A Abu El-Hassan, Mohamed H. H. Roby, Laila Rabiee, Samah Abd-Eltawab
{"title":"Chemical, Microbiological and Antioxidant Effects of Banana Peels on Butter Cake","authors":"Abdelmonam M A Abu El-Hassan, Mohamed H. H. Roby, Laila Rabiee, Samah Abd-Eltawab","doi":"10.21608/ejfs.2022.125632.1123","DOIUrl":"https://doi.org/10.21608/ejfs.2022.125632.1123","url":null,"abstract":"","PeriodicalId":11425,"journal":{"name":"Egyptian Journal of Food Science","volume":"47 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79704612","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Effect of Some Additions on Acrylamide Formation 某些添加剂对丙烯酰胺形成的影响
Egyptian Journal of Food Science Pub Date : 2022-09-21 DOI: 10.21608/ejfs.2022.123943.1122
Ayman Mohamed, A. salah eldin, Dalia Hassan
{"title":"Effect of Some Additions on Acrylamide Formation","authors":"Ayman Mohamed, A. salah eldin, Dalia Hassan","doi":"10.21608/ejfs.2022.123943.1122","DOIUrl":"https://doi.org/10.21608/ejfs.2022.123943.1122","url":null,"abstract":"","PeriodicalId":11425,"journal":{"name":"Egyptian Journal of Food Science","volume":"21 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80331781","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Physicochemical, antioxidant, antimicrobial and sensory properties of functional yoghurt supplemented with guava seeds, leaves and pulp extract 番石榴籽、番石榴叶和番石榴果肉提取物对功能性酸奶的理化、抗氧化、抗菌和感官特性的影响
Egyptian Journal of Food Science Pub Date : 2022-09-08 DOI: 10.21608/ejfs.2022.119141.1120
D. Hassan, S. El sawy, Hesham El shishtawy
{"title":"Physicochemical, antioxidant, antimicrobial and sensory properties of functional yoghurt supplemented with guava seeds, leaves and pulp extract","authors":"D. Hassan, S. El sawy, Hesham El shishtawy","doi":"10.21608/ejfs.2022.119141.1120","DOIUrl":"https://doi.org/10.21608/ejfs.2022.119141.1120","url":null,"abstract":"","PeriodicalId":11425,"journal":{"name":"Egyptian Journal of Food Science","volume":"23 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81777996","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Effects of Frozen Storage on Quality Characteristics of Some fishery Products Processed from Bluefin Tuna and Common Carp 冷冻贮藏对蓝鳍金枪鱼和鲤鱼水产品品质特性的影响
Egyptian Journal of Food Science Pub Date : 2022-08-12 DOI: 10.21608/ejfs.2022.149193.1134
G. Ghoneim, Faten Youssef, Mohammed Ahmed, B. Elkhamisy, Fify R. Anees
{"title":"Effects of Frozen Storage on Quality Characteristics of Some fishery Products Processed from Bluefin Tuna and Common Carp","authors":"G. Ghoneim, Faten Youssef, Mohammed Ahmed, B. Elkhamisy, Fify R. Anees","doi":"10.21608/ejfs.2022.149193.1134","DOIUrl":"https://doi.org/10.21608/ejfs.2022.149193.1134","url":null,"abstract":"","PeriodicalId":11425,"journal":{"name":"Egyptian Journal of Food Science","volume":"23 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74350707","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
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