|
Biosynthesis of BACTERIOCINS AND APPLICATION IN DAIRY PRODUCTS
|
|
PRODUCTION AND CHARACTERIZATION OF BACTERIOCINS PRODUCED BY SOME LAB ISOLATED FROM RAW MILK SAMPLES.Annals of Agriculture Science, Moshtohor. 45(4): 1497-1510, (2007).
|
|
USE OF BACTERIOCINS PRODUCED BY SOME LAB AS A
NATURAL PRESERVATIVE IN YOGHURT.Annals of Agriculture Science, Moshtohor. 45(4): 1511-1524, (2007)
|
|
Growth and survival of some probiotic bacteria under manufacturing conditions of yoghurt and Ras cheese.EGYPTIAN JOURNAL OF DAIRY SCIENCE. 40(2): 123-133, (2012)
|
|
Development of new functional beverages from milk permeate using some probiotic bacteria and fruits pulp.Egyptian Journal of Dairy Science,43:111-125(2015).
|
|
Production of probiotic nutritive beverages fortified with bioactive compounds and antioxidants of pumpkin and strawberry pulps
|
|
Preparation and properties of functional beverages based on probiotic milk permeate and fruit pulps
|
|
Influence of lactic acid bacteria, royal jelly and bee pollen grains on the characterization of produced yoghurt
|
|
The Production of Bio-yoghurt with Probiotic Bacteria, Royal Jelly and Bee Pollen Grains
|
|
Production of probiotic yoghurt fortified by using bee honey, beet molasses, date honey and pomegranate honey
|
|
|
Effect of Incorporating Royal Jelly and Bee Pollen Grains on Texture and Microstructure Profile of Probiotic Yoghurt
|
|
Preparation of Non-Dairy Soft Ice Milk with Soy Milk
|
|
Amino Acids, Fatty Acids and Volatile Compounds
of Yoghurt Supplemented with Probiotic, Royal
Jelly and Pollen Grain
|
|
Preparation of New Carbonated Beverages
Based on Hydrolyzed Whey by Fruit and Some Herbs
|
|
Characterization of functional low-fat yogurt
enriched with whey protein concentrate, Ca-
caseinate and spirulina
|
|
|
Quality and microstructure of freeze-dried yoghurt forti
fi
ed with additives
as protective agents
|
|
|
Chemical Characterizations of Carbonated Whey Beverages Fortified with Fruit Juice and Some Herbs Extract
|
|
Physiological Performance of Rabbits Administered Buffalo
Milk Yogurts Enriched with Whey Protein Concentrate,
Calcium Caseinate or
Spirulina platensis
|
|
|
Microstructural, Volatile Compounds, Microbiological and
Organoleptical Characteristics of Low-Fat Buffalo Milk Yogurt Enriched with Whey Protein Concentrate and Ca-Caseinate during Cold Storage
|
|
|
Physicochemical, Microbiological and Microstructural Characteristics of Sucrose-Free Probiotic-Frozen Yogurt during Storage
|
|
|
Microstructural, Physicochemical, Microbiological, and Organoleptic Characteristics of Sugar- and Fat-Free Ice Cream from Buffalo Milk
|
|
|
Proteolytic Development and Volatile Compounds Profile of
Domiati Cheese under Modified Atmosphere Packaging
|
|
Shelf-life of Domiati cheese under modified atmosphere packaging
|
|