Keyword Index

A

  • Anthocyanins Effect of Cooking Methods on Physical and Sensory Properties, Anthocyanins and Polyphenolic Compounds of Pigmented Rice Grains [Volume 12, Issue 2, 2015, Pages 41-50]
  • Antioxidant activity Chemical and Technological Studies of Moringa oliefera Lam. Leaves and Its Phenolic Extracts [Volume 12, Issue 1, 2015, Pages 1-12]

B

  • Biochemical compounds Chemical Composition, Bioactive Compounds and Organoleptic Characteristics of Osmotic-Air Dried Apple (Cubes and Slices) [Volume 12, Issue 2, 2015, Pages 51-62]
  • Black rice Effect of Cooking Methods on Physical and Sensory Properties, Anthocyanins and Polyphenolic Compounds of Pigmented Rice Grains [Volume 12, Issue 2, 2015, Pages 41-50]

C

  • Chemical composition Evaluation of Five Potato Varieties for Producing French Fries [Volume 12, Issue 2, 2015, Pages 1-10]
  • Chemical composition Physicohemical Properties of Doum (Hyphaene thebaica) Fruits and Utilization of its Flour in Formulating Some Functional Foods [Volume 12, Issue 2, 2015, Pages 29-40]
  • Chemical composition Chemical Composition, Bioactive Compounds and Organoleptic Characteristics of Osmotic-Air Dried Apple (Cubes and Slices) [Volume 12, Issue 2, 2015, Pages 51-62]
  • Cow Milk Comparative Study on the Effect of Adding Transglutaminase to Cow’s Milk on the Properties of Low-Fat Gouda-Like Cheese [Volume 12, Issue 1, 2015, Pages 13-28]

D

  • Doum fruit Physicohemical Properties of Doum (Hyphaene thebaica) Fruits and Utilization of its Flour in Formulating Some Functional Foods [Volume 12, Issue 2, 2015, Pages 29-40]

E

  • Edible coatings Quality Attributes of French Fries: Factors Affecting Thereon A Review [Volume 12, Issue 2, 2015, Pages 11-28]
  • Enrichment Quality Characteristics of Pan Bread Enriched With Defatted Germinated Pumpkin Seed Flour [Volume 12, Issue 1, 2015, Pages 29-38]

F

  • Fatty acid composition Effect of Deep-Fat Frying Performance on Canola Oil, Palm Olein and Sunflower Oil Blends: A- Chemical Parameters [Volume 12, Issue 2, 2015, Pages 63-78]
  • French fries Evaluation of Five Potato Varieties for Producing French Fries [Volume 12, Issue 2, 2015, Pages 1-10]
  • Functional properties Physicohemical Properties of Doum (Hyphaene thebaica) Fruits and Utilization of its Flour in Formulating Some Functional Foods [Volume 12, Issue 2, 2015, Pages 29-40]

G

  • Germinated pumpkin seeds Quality Characteristics of Pan Bread Enriched With Defatted Germinated Pumpkin Seed Flour [Volume 12, Issue 1, 2015, Pages 29-38]

H

  • Hyphaene thebaica Physicohemical Properties of Doum (Hyphaene thebaica) Fruits and Utilization of its Flour in Formulating Some Functional Foods [Volume 12, Issue 2, 2015, Pages 29-40]

L

  • Lipid profile Quality Characteristics of Pan Bread Enriched With Defatted Germinated Pumpkin Seed Flour [Volume 12, Issue 1, 2015, Pages 29-38]

M

O

  • Oil Blends Effect of Deep-Fat Frying Performance on Canola Oil, Palm Olein and Sunflower Oil Blends: A- Chemical Parameters [Volume 12, Issue 2, 2015, Pages 63-78]
  • Osmotic air dried apple Chemical Composition, Bioactive Compounds and Organoleptic Characteristics of Osmotic-Air Dried Apple (Cubes and Slices) [Volume 12, Issue 2, 2015, Pages 51-62]

P

  • Pan bread Quality Characteristics of Pan Bread Enriched With Defatted Germinated Pumpkin Seed Flour [Volume 12, Issue 1, 2015, Pages 29-38]
  • Phenolic Physicohemical Properties of Doum (Hyphaene thebaica) Fruits and Utilization of its Flour in Formulating Some Functional Foods [Volume 12, Issue 2, 2015, Pages 29-40]
  • Phenolics Effect of Cooking Methods on Physical and Sensory Properties, Anthocyanins and Polyphenolic Compounds of Pigmented Rice Grains [Volume 12, Issue 2, 2015, Pages 41-50]
  • Physical properties Effect of Cooking Methods on Physical and Sensory Properties, Anthocyanins and Polyphenolic Compounds of Pigmented Rice Grains [Volume 12, Issue 2, 2015, Pages 41-50]
  • Pigmented rice Effect of Cooking Methods on Physical and Sensory Properties, Anthocyanins and Polyphenolic Compounds of Pigmented Rice Grains [Volume 12, Issue 2, 2015, Pages 41-50]

T

  • Transglutaminase (TGase) Comparative Study on the Effect of Adding Transglutaminase to Cow’s Milk on the Properties of Low-Fat Gouda-Like Cheese [Volume 12, Issue 1, 2015, Pages 13-28]