Alexandria Journal of Food Science and Technology

Journal Archive

Volume & Issue: Volume 12, Issue 2, December 2015

Original Article
1		Evaluation of Five Potato Varieties for Producing French Fries
	Page 1-10
	Magda Sharara; Ghoneim M
	View Article \| PDF 446.01 K

2		Quality Attributes of French Fries: Factors Affecting Thereon A Review
	Page 11-28
	Kizito F.; Youssef M.; Abdel-Aal H.; Ragab H.
	View Article \| PDF 464.23 K

3		Physicohemical Properties of Doum (Hyphaene thebaica) Fruits and Utilization of its Flour in Formulating Some Functional Foods
	Page 29-40
	Reda Aamer
	View Article \| PDF 703.84 K

4		Effect of Cooking Methods on Physical and Sensory Properties, Anthocyanins and Polyphenolic Compounds of Pigmented Rice Grains
	Page 41-50
	Lamiaa Lotfy; Anis G
	View Article \| PDF 455.71 K

5		Chemical Composition, Bioactive Compounds and Organoleptic Characteristics of Osmotic-Air Dried Apple (Cubes and Slices)
	Page 51-62
	Marwa Qubasi; Nahed Elshimy; Laila Shekib; Hamida Mousa
	View Article \| PDF 485.57 K

6		Effect of Deep-Fat Frying Performance on Canola Oil, Palm Olein and Sunflower Oil Blends: A- Chemical Parameters
	Page 63-78
	El-Reffaei M.; El-Sebeay S; Eman Ragheb; M El-Ghandour; Badr A.
	View Article \| PDF 711.82 K

Alexandria Journal of Food Science and Technology (AJFS) - Articles List