Effect of Harvesting in Different Ripening Stages on Olive (Olea europea) Oil Quality
A.A. Sobhy El Sohaimy, H. Mohamed El-Sheikh, M. Taha Refaay and A.M. Mohamed Zaytoun
American Journal of Food Technology Volume 11, Number 1-2, 1-11, 2016
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Use of Carbonized Seed Hulls as Alternative to Bleaching Clay During Miscella Bleaching of Oils
Mona El-Hamidi, F.S. Taha, Safinaz M. El-Shami and Minar M.M. Hassanein
American Journal of Food Technology Volume 11, Number 1-2, 12-20, 2016
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Development of a Combined Temperature and pH Model and the Use of Bioprotectants to Control of Mucor circinelloides
J.A. Serna-Jimenez, M.X. Quintanilla-Carvajal, J.M. Rodriguez, M.A. Uribe and B. Klotz
American Journal of Food Technology Volume 11, Number 1-2, 21-28, 2016
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Comparison of Uncertainty Between Traditional and Alternative Methods for Food Microbiological Analysis
Alyexandra Arienzo, Francesca Losito, Ottavia Stalio and Giovanni Antonini
American Journal of Food Technology Volume 11, Number 1-2, 29-36, 2016
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Plantaricin IIA-1A5 from Lactobacillus plantarum IIA-1A5 Retards Pathogenic Bacteria in Beef Meatball Stored at Room Temperature
K.W. Kia, I.I. Arief, C. Sumantri and C. Budiman
American Journal of Food Technology Volume 11, Number 1-2, 37-43, 2016
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Quality Enhancement of Edam-Like Cheese Made From Goats Milk
Ibrahim A.A. Abou Ayana and Amany M. El-Deeb
American Journal of Food Technology Volume 11, Number 1-2, 44-53, 2016
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Micro Sunflower Oil-Water-Emulsion as Fat Replacer in Biscuits
Khaled F. Mahmoud, Waffa M.M. Abo-zeid, Yousef A. El Shattory, O.S. El Kinawy and Manal F. Salama
American Journal of Food Technology Volume 11, Number 1-2, 54-62, 2016
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