ملخصات الابحاث

المجالات البحثية

علوم الاغذية

الابحاث العلمية

1 - PRODUCTION OF WHITE SOFT CHEESE FORTIFIED WITH NATURAL ANTIOXIDANTS AS A FUNCTIONAL DAIRY FOOD (2018).

2 - CHANGES IN PHYSICO CHEMICAL CHARACTERISTICS, PROTEOLYSIS AND ORGANOLEPTIC PROPERTIES OF EDAM CHEESE MADE WITH ADDED AQUEOUS EXTRACT OF CARDOON (Cynara cardunculus) AND GINGER (Zingiber officinale) DURING RIPENING (2017).

3 - IMPROVING PROPERTIES OF NON-FAT YOGHURT USING FAT REPLACERS (2017).

4 - IMPROVING PROPERTIES OF NON-FAT YOGHURT USING FAT REPLACERS (2017).

5 - CHEMICAL COMPOSITION, PROTEOLYSIS, RHEOLOGICAL AND ORGANOLEPTIC PROPERTIES OF CHEDDAR CHEESE AS AFFECTED By VARIOUS HIGH HYDROSTATIC PRESSURE TREATMENTS DURING RIPENING (2017).

6 - . Quality Of Brinza Like Cheese Manufactured From Different Types Of Milk (2015).

7 - Proteolysis And Biogenic Amines Formation In Sterilized Edam Cheese Curd Slurry Inoculated With Some Probiotic Strains Formulations (2014).

8 - UTILIZATION OF SEBESTAN PLUM FRUIT NECTAR (Cordia dichotoma FORST) IN THE MANUFACTURE OF FLAVOURED NUTRACEUTICAL YOGHURT DRINK (2013).

9 - EFFECT OF SMOKING ON THE KEEPING QUALITY OF RAS CHEESE (2013).

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لتعديل بيانات أعضاء هيئة التدريس أرجو مراسلة مركز تكنولوجيا معلومات الجامعة قسم MIS
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