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World Journal of Dairy & Food Sciences
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Volume 4 Number 2, Jul-Dec, 2009
Influence of Processing Techniques on the Nutrients and Antinutrients of Tigernut (
Cyperus esculentus
L.)
Oladele K. Adekanmi, Osundahunsi F. Oluwatooyin and Adebowale A. Yemisi
[
Abstract
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Full Text
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Using of Taro Flour as Partial Substitute of Wheat Flour in Bread Making
M.S. Ammar, A.E. Hegazy and S.H. Bedeir
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Abstract
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Full Text
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Effect of Recovery Method on Different Property of Mustard Protein
M. Alireza Sadeghi and S. Bhagya
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Abstract
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Full Text
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The Protective Effect of the Fortified Bread with Green Tea Against Chronic Renal Failure Induced by Excessive Dietary Arginine in Male Albino Rats
Ashraf A. Abd El-Megeid, Inas Z.A. AbdAllah, M.F. Elsadek and Yasmeen F. Abd El-Moneim
[
Abstract
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Full Text
]
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Effect of Different Temperatures, Timings and Storage Periods on the Physico-Chemical and Nutritional Characteristics of Whey-Guava Beverage
Divya and Archana Kumari
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Abstract
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Full Text
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Production of Egyptian Gluten-Free Bread
A.I. Hegazy, M.S. Ammar and M.I. Ibrahium
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Abstract
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Full Text
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Evaluation of the Nutritional Protein Quality of Wheat Biscuit Supplemented by Fenugreek Seed Flour
A.I. Hegazy and M.I. Ibrahium
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Abstract
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Full Text
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Sensorial and Physico-Chemical Characteristics of Yoghurt Manufactured with Ewe's and Skim Milk
Chougrani Fadela, Cheriguene Abderrahim and Bensoltane Ahmed
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Abstract
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Full Text
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Yeast Enrichment of Soybean Cake
A. Yabaya, J.A. Akinyanju and E.D. Jatau
[
Abstract
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Full Text
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Proximate and Mineral Composition of the of Marchubeh (
Asparagus officinalis
) in Iran
Ali Aberoumand
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Abstract
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Full Text
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Influence of Acidity and Sodium Chloride on the Function Properties of Whey Protein Powder
W.I. El-Desoki
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Abstract
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Full Text
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Effects of Process Variables on the Physical Properties of Taro Extrudate
Budi Nurtama and Jenshinn Lin
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Abstract
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Full Text
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Probiotic Efficiency of
Spirulina platensis
- Stimulating Growth of Lactic Acid Bacteria
Dola Bhowmik, Jaishree Dubey and Sandeep Mehra
[
Abstract
] [
Full Text
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Chemical Composition and Antiradicals Activity of the Volatile Compounds from Reaction of Cysteine / Ribose and Beef Fat
Ahmed H. El-Ghorab, Khaled F. El-Massry, Atef F. El-Hadadd, Saeid A. Shedied, Mohamed S. Shaheen and A.M. Gad
[
Abstract
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Full Text
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Effect of Nutmeg (
Myristica fragrans
) on Hyperlipidaemia in Rats
Eid A. Zaky
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Abstract
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Full Text
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Smallholder Dairy Production System and Emergence of Dairy Cooperatives in Bahir Dar Zuria and Mecha Woredas, Northwestern Ethiopia
Asaminew Tassew and Eyassu Seifu
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Abstract
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Full Text
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Relationship Between Chemical Composition and Sensory Evaluation of Potato Chips Made from Six Potato Varieties with Emphasis on the Quality of Fried Sunflower Oil
Amany M.M. Basuny, Dalia M.M. Mostafa and Arafat M. Shaker
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Abstract
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Full Text
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Sensory Evaluation and Microbial Analysis of Apple and Pear Mixed Fruit Jam Prepared from Varieties Grown in Azad Jammu and Kashmir
Iftikhar Shakir, Imtiaz Hussain, Alam Zeb and Yasser Durrani
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Abstract
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Full Text
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Hygienic Quality of Local Traditional Fermented Skimmed Milk (Laban Rayb) Sold in Egypt
Abeer A.A. Abdel All and H.A. Dardir
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Abstract
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Full Text
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