عنوان البحث | ملخص البحث | Research Abstract |
Purification and characteriztion of an alkaline proteases from the viscera of Mackerel and Macaroni | | |
Reducing of acrylamide formation in fried potatoes | | |
Quality characteristics of Low-fat beef patties formulated with Jerusalem artichoke | | |
Solar drying characteristics of Strawberry | | |
Simulation models of the thin layer solar drying of banana slices | | |
Purification and characteriztion of alkalin protease from the viscera of bolti fish | | |
Nutritional potential and functional properties of Tempe produced from mixture of different legumes | | |
Nutitional potential and functional properties of mung bean ,pea and lentil seeds | | |
إنتاج بسكويت خالي من الجلوتين | | |
Purification and characteriztion of acidic protease isolated from bolti fish | | |
EFFECT OF FEEDING WITH ONION AND GARLIC ON REDUCING LIVER CANCER SYMPTOMS | تقييم البصل والثوم كأغذية وظيفية وعلاجية لسرطان الكبد | ABSTRACT: This study was carried out to evaluate the effect of dehydrated onion and garlic (as a functional foods) to reduce the liver cancer symptoms in rates. Adult's albino rats were treated subcutaneous injection with carbon tetrachlori |
التحويل الحيوى لبعض المخلفات اللجنوسليولوزية الوفيرة من الصناعات الغذائية الى بروتينات مأمونه عالية القيمة الغذائية | | ABSTRACT: Among ten fungal and yeast species grown on eight local food industry wastes, two strains Candia albicans NRRL YB-242 and Saccharomyces cerevisiae NRRL Y-12632 in 7-days shaken cultures were the most potent and afforded the highes |
EFFECT OF SUGAR REPLACEMENT WITH JERUSALEM ARTICHOKE FLOUR (Helianthus tuberoses) AND STORAGE ON LOW SUGAR BISCUIT QUALITY | | ABSTRACT:
The effect of sugar replacement with different levels(25, 50, 75 and100%) of Jerusalem artichoke flour as well as storing of the produced low sugar biscuits on proximate composition, mineral content, organoleptic properties and |
Producing of gluten free biscuits for celiac patients | | ABSTRACT Free gluten corn biscuits were prepared from corn flour and partially substituted by different levels (5 7.5 10 and 12.5%) of cocoa turmeric and carob powder. The proximate composition minerals content physical properties and org |
PRODUCING OF HIGH PROTEIN MACARONI | | ABSTRACT:
The effect of replacing semolina with different levels (10, 20, 30, 40 and 50%) of corn gluten meal (CGM) on the proximate chemical composition, physical properties, minerals content and sensory properties as well as the storage |
OPTIMIZATION OF SHRIMP SHELLS CHITOSAN PRODUCING CONDITIONS | | ABSTRACT Due to the multiapplications of chitosan particularly in food products. This paper was preformed to achieve the optimum parameters involved in shrimp shells processing. The shells had 44.96% and 36.63% ash and protein respectively |