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Number of Publications

10 Number of Publications

FLUX BEHAVIOR AND ENERGY CONSUMPTION OF ULTRAFILTRATION (UF) PROCESS OF MILK. AUSTRALIAN JOURNAL OF AGRIC. ENG., 1(2):54 - 65

2010
Full Paper Abstract

NON–TRADITIONAL WHITE SOFT CHEESE FROM WHOLE MIXED MILK FORTIFIED WITH SKIM MILK POWDER AND DIFFERENT VEGETABLE OILS E.E. GAFOUR, AND A. M. ROSHDY

2010
Full Paper Abstract

THEORETICAL AND EXPERIMENTAL STUDIES ON ULTRAFILTRATION (UF) PROCESS. THE 9TH INTERNATIONAL CONFERENCE AND EXHIBITION ON FOOD INDUSTRIES BETWEEN QUALITY AND COMPETITIVENESS, 4-7 APRIL, , 1-25.

2009
Abstract

USING OF ULTRAFILTERED (UF) RETENTATE IN MOZZARELLA CHEESE MAKING. OF FOOD SCI., AND TECHNOLOGY SPECIAL CONFERENCE VOLUM PAGES 45 – 60

2008
Full Paper Abstract

OXIDATIVE STABILITY OF PROCESSED CHEESE SPREADS AS AFFECTED BY ADDING PARTICULATED WHEY PROTEIN / CARRAGEENANA CONCENTRATE (PWPC). J. AGRIC. SCI., MANSOURA UNIV., 33 (7) 5177 - 5186

2008
Abstract

IMPROVEMENING OF TEXTURAL PROPERTIES FOR MOZZARELLA CHEESE MADE FROM UF- BUFFALOES RETENTATE EGYPTIAN J. OF DAIRY SCI., 36: 257 - 270

2008
Abstract

PRPERTIES OF UF-FETA LIKE CHEESE AS AFFECTED BY DIFFERENT PRESSURES DURING CONCENTRATION OF MILK ANNALS OF AGRIC. SCI., MOSHTOHOR, VOL. 46: (1) 45 – 52.

2008
Abstract

PREPARATION AND USE OF WHEY PROTEIN/CARRAGEENAN PARTICULATE IN LOW-FAT YOGHURT. M.E. EGYPTIAN J. OF DAIRY SCI., 35: 185- 193.

2007
Full Paper Abstract

EFFECT OF FAT CONTENT, FAT REPLACERS AND EMULSIFYING SALTS ON HALF- AND LOW-FAT PROCESSED CHEESE SPREADS JOURNAL OF SAUDI SOCIETY FOR FOOD AND NUTRITION 1

2007
Abstract

UTILIZATION OF UF- AND RO-RETENTATES IN ICE CREAM MAKING I EGYPTIAN J. OF DAIRY SCI., 35: 243 - 251

2007
Abstract