Society of African Journal Editors

Alexandria Journal of Food Science and Technology

Alexandria Journal of Food Science and Technology

Evaluation and Utilization of Defatted Tiger Nut (Cyperus esculentus L.) Flour in Preparation Some Drinks and Food Products

Monitoring the Quality of Heating Oils and their Blends by Different Physical Methods

Physico-Chemical and Cooking Properties of Some Rice Varieties to Produce Salty and Sweet Puffed Rice

Protective Effect of Vitamin C on Some Biological Parameters of Blood and Liver Upon Mercury Exposure

Food Safety Knowledge and Practices of Catering Employees at Some Public Restaurants in Alexandria

Effect of Replacing Soybean Concentrate with Bulgur (Wheat Groats) Flour on Quality and Storage Stability of Beef Burger

Phenolic Composition and Antioxidant Activity of Some Agro-industrial Wastes

Utilization of Vegetable Waste Powder in Formulation Some Egyptian Common Foods

Potentiality of Red Palm Olein in Formulating Novel Functional Salad Dressing

Anti- and Pro-Oxidative Effect of α-Eleostearic Acid on the Autoxidation of Linoleic Acid

Chemical and Biological Evaluation of Some Products from Quinoa-Based Blends for Celiac Disease

Quality Assessment of Nile Tilapia and Grey Mullet Fish Collected from Different Local Markets in Alexandria City, Egypt

Effect of Milk Quality and Stabilizers on Some Physicochemical Properties of UHT-Milk

Effect of Antimicrobial Edible Coatings on Quality and Shelf Life of Minimal Processed Guava (Psidium guajava)

Evaluation of A Constructed Unit for Biodiesel Production From Expired Reused Vegetable Oils

Effect of Different Cooking Methods on Natural Antioxidants in Pumpkin (Cucurbita moschata) Products

Formulation and Evaluation of Some Novel Breakfast Blends Made from Cereals and Legumes

Production and Evaluation of Processed Cheese Analogue Using Ricotta Cheese Prepared from Sweet Whey

Effect of Some Essential Oils on the Quality of UF-Soft Cheese During Storage

Utilization of Orange, Banana and Potato Peels Versus their Ethanolic Extracts as Antioxidants in Corn Oil

Production of Functional Beverages from Whey and Permeate Containing Kumquat Fruit

The Pixel Area Scanning Using Total Lab Software Version 1.11 for The Evaluation of Lipid Components on TLC Plates

Effect of Cooking on Nutritive Value of Jew’s Mallow (Corchorus olitorius L.) and Mallow (Malva parviflora L.) Leaves

Utilization of Orange, Banana and Potato Peels in Formulating Functional Cupcakes and Crackers

Physical Properties, Microstructure and Proximate Chemical Composition of Roselle (Hibiscus sabdariffa) Seeds and Kernels

The Effect of High Pressure Processing on Milk: An Overview

Processed Cheese: Basics and Possibility for the Development of Healthier Products

Glasswort (Salicornia spp) As A Source of Bioactive Compounds and Its Health Benefits: A Review

Effect of Cultivar on Yield, Acceptability, Physicochemical Properties, Bioactive Components and Antioxidant Activity of Pomegranate (Punica granatum L.) Juice

Evaluation and Application of Some Phytochemicals in Pomegranate Seed Residues and Guava Seeds

Immobilization of Synthesized Silver Nanoparticles Using Mango Peel Extract on Low Density Polyethylene Surface and its Application as Biologically Active Packages

Hydrocolloids of Date Pits Used as Edible Coating to Reduce Oil Uptake in Potato Strips During Deep-Fat Frying

Evaluation of Artichoke Bracts as a Potential Source of Bioactive Compounds, Bio-ethanol Production and Livestock Feeding

Evaluation of Five Potato Varieties for Producing French Fries

Quality Attributes of French Fries: Factors Affecting Thereon A Review

Physicohemical Properties of Doum (Hyphaene thebaica) Fruits and Utilization of its Flour in Formulating Some Functional Foods

Effect of Cooking Methods on Physical and Sensory Properties, Anthocyanins and Polyphenolic Compounds of Pigmented Rice Grains

Chemical Composition, Bioactive Compounds and Organoleptic Characteristics of Osmotic-Air Dried Apple (Cubes and Slices)

Effect of Deep-Fat Frying Performance on Canola Oil, Palm Olein and Sunflower Oil Blends: A- Chemical Parameters

Chemical and Technological Studies of Moringa oliefera Lam. Leaves and Its Phenolic Extracts

Comparative Study on the Effect of Adding Transglutaminase to Cow’s Milk on the Properties of Low-Fat Gouda-Like Cheese

Quality Characteristics of Pan Bread Enriched With Defatted Germinated Pumpkin Seed Flour

Utilization of Sweet Lupin Hull Fibers in Formulating Novel Functional Bread

Replacing Skim Milk Powder With White Sweet Lupin Flour For Ice Milk Manufacture

Analysis, Health Benefits and Applications of Prebiotics: A Review

Control of Histamine Formation by Morganilla morganii in Synthetic Media and Mackerel Fish Homogenate Using Blue Green Alga, Spirulina platensis

Chemical Composition of Okra Seeds and Some Physico-Chemical Characteristics of Extracted Oil

Effect of Pretreatments on Controlling Enzymatic Browning Before Drying of Eggplant Slices

Methods for Determining the Antioxidant Activity: A Review

Optimizing The Extraction Conditions of Gelatin Obtained from Chicken Processing By-Products

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