WJDFS Volume 3 Number 1, Jan-Jun, 2008

                              Volume 3 Number 1, Jan-Jun, 2008

A Comparative Study of Egyptian Dairy Products on Biochemical, Immunological and Histological Indices of Animal Models

E.M. Mahmoud, E.M. Ghalab, M.K. Abdel-Rahman, A.R. Abdel-Moemin and S.S. El-Marasy

[ Abstract ]   [ Full Text ]

—————————————————————————————————————————————————————————————————————————————————————————————————————————

Chemical Composition and Functional Properties of Prickly Pear (Opuntia ficus indica) Seeds Flour and Protein Concentrate

A.G. Nassar

[ Abstract ]   [ Full Text ]

—————————————————————————————————————————————————————————————————————————————————————————————————————————

Reduction of Acrylamide Formation in Fried Potato Strips by Different Pre-frying Treatments

M.H. EL-Saied, A.M. Sharaf, M.M. Abul-Fadl and N. EL-Badry

[ Abstract ]   [ Full Text ]

—————————————————————————————————————————————————————————————————————————————————————————————————————————

A Research about Viable Lactobacillus bulgaricus and Streptococcus thermophilus Numbers in the Market Yoghurts

Reyhan Irkin and Ufuk Vapur Eren

[ Abstract ]   [ Full Text ]

—————————————————————————————————————————————————————————————————————————————————————————————————————————