Keyword Index

A

  • Antio􀀮idant activity Healthy Value and Quality Characteristics of Yoghurt as Affected by Different Concentrations of Cinnamon and Dill Ethanolic Extracts [Volume 3, Issue 1, 2015, Pages 1-12]
  • Antioxidant activity Production of Flavoured Fermented Camel Milk [Volume 5, Issue 1, 2017, Pages 9-20]
  • Antioxidant activity Low Fat Ice Cream with Using Orange Juice or Its By-Products as Sustainable Functional Ingredient [Volume 8, Issue 1, 2021, Pages 1-12]
  • Antioxidant activity Production a Novel Flavoured-Yoghurt Drink Using Tamarind Extract [Volume 9, Issue 1, 2022, Pages 1-10]

B

  • Bio-preservative Antifungal activity of lactic acid bacteria in vitro and in situ as bio-preservative [Volume 11, Issue 1, 2024, Pages 17-30]
  • Broken rice Broken Rice for Production of Functional Ice Cream [Volume 5, Issue 1, 2017, Pages 21-27]
  • Bromelain Effect of some Factors on the Proteolytic Activities of Bromelain, Cichorium and Papain Extracts [Volume 6, Issue 1, 2019, Pages 1-7]
  • Buffaloe`s butter Changes in the Quality and Oxidation Indices of Cow`s and Buffaloe`s Butter During Cold Storage [Volume 5, Issue 1, 2017, Pages 1-7]
  • Butter Changes in the Quality and Oxidation Indices of Cow`s and Buffaloe`s Butter During Cold Storage [Volume 5, Issue 1, 2017, Pages 1-7]

C

  • Ceratonia seliqua Impact of Carob Pods Powder on the Physical and Sensory Properties of Ice Cream [Volume 2, Issue 1, 2015, Pages 7-11]
  • Cheese rheology Improvement of Low Fat Kashkaval Cheese Quality by Using Transglutaminase: b- The Impact on some Rheological Characteristics [Volume 7, Issue 1, 2020, Pages 55-62]
  • Cichorium Effect of some Factors on the Proteolytic Activities of Bromelain, Cichorium and Papain Extracts [Volume 6, Issue 1, 2019, Pages 1-7]
  • Cinnamon Production of Flavoured Fermented Camel Milk [Volume 5, Issue 1, 2017, Pages 9-20]
  • Cinnamon Healthy Value and Quality Characteristics of Yoghurt as Affected by Different Concentrations of Cinnamon and Dill Ethanolic Extracts [Volume 3, Issue 1, 2015, Pages 1-12]
  • Colour Properties The Use of Quinoa and Chia to Improve the Functional Properties and Enhance the Health Benefits of Soft-Serve Ice Milk and Ice Cream [Volume 7, Issue 1, 2020, Pages 31-44]
  • Cost of production Effect of Replacing Skim Milk Powder by Sweet Lupine Powder on Characteristics of Zebda-Mango Yoghurt Drink [Volume 6, Issue 1, 2019, Pages 9-17]
  • Cost of production Low Fat Ice Cream with Using Orange Juice or Its By-Products as Sustainable Functional Ingredient [Volume 8, Issue 1, 2021, Pages 1-12]
  • Crude-plant-enzymes extracts Effect of some Factors on the Proteolytic Activities of Bromelain, Cichorium and Papain Extracts [Volume 6, Issue 1, 2019, Pages 1-7]
  • Cucurbita moschata Using of Pumpkin (Cucurbita moschata) in Making Healthy Functional Ice Milk [Volume 2, Issue 1, 2015, Pages 1-6]

D

  • Dill ethanolic e􀀮tracts Healthy Value and Quality Characteristics of Yoghurt as Affected by Different Concentrations of Cinnamon and Dill Ethanolic Extracts [Volume 3, Issue 1, 2015, Pages 1-12]

E

  • Edam cheese Impact of Using Freeze-Shocked Adjunct Cultures on Edam Cheese Quality During Ripening [Volume 10, Issue 1, 2023, Pages 1-9]

F

  • Fat-free yoghurt Using Buttermilk in Making Fat-Free Yoghurt [Volume 1, Issue 1, 2014, Pages 1-9]
  • Freeze-shocked lactobacilli Impact of Using Freeze-Shocked Adjunct Cultures on Edam Cheese Quality During Ripening [Volume 10, Issue 1, 2023, Pages 1-9]
  • Frozen yoghurt Functional low-fat frozen yoghurt with carrot puree and orange juice [Volume 11, Issue 1, 2024, Pages 1-16]
  • Functional frozen yoghurt Functional Low-Fat Frozen Yoghurt with Carrot (Dascus carota L.) Puree [Volume 6, Issue 1, 2019, Pages 19-34]
  • Functional fruit yoghurt Functional Properties of Yoghurt Fortified with Fruits Pulp [Volume 7, Issue 1, 2020, Pages 1-9]
  • Functional Ice Cream Low Fat Ice Cream with Using Orange Juice or Its By-Products as Sustainable Functional Ingredient [Volume 8, Issue 1, 2021, Pages 1-12]
  • Functional ice milk Using of Pumpkin (Cucurbita moschata) in Making Healthy Functional Ice Milk [Volume 2, Issue 1, 2015, Pages 1-6]

I

  • Ice cream Broken Rice for Production of Functional Ice Cream [Volume 5, Issue 1, 2017, Pages 21-27]
  • Ice cream Impact of Carob Pods Powder on the Physical and Sensory Properties of Ice Cream [Volume 2, Issue 1, 2015, Pages 7-11]
  • Ice cream Utilization of Buttermilk in Low Fat Ice Cream Making [Volume 1, Issue 1, 2014, Pages 11-18]
  • Ice cream The Use of Quinoa and Chia to Improve the Functional Properties and Enhance the Health Benefits of Soft-Serve Ice Milk and Ice Cream [Volume 7, Issue 1, 2020, Pages 31-44]
  • Ice cream Use of Quinoa and Chia for Manufacturing Novel Soft-Serve Ice Milk and Ice Cream [Volume 8, Issue 1, 2021]

K

  • Kashkaval cheese Impact of Neutral Amino Acids and Sodium Dodecyl Sulphate on Ripening of Kashkaval Cheese [Volume 7, Issue 1, 2020, Pages 21-30]
  • Kashkaval cheese Improvement of Low Fat Kashkaval Cheese Quality by Using Transglutaminase: a-The Impact on Chemical Composition and Sensory Properties [Volume 7, Issue 1, 2020, Pages 45-53]
  • Kashkaval cheese Improvement of Low Fat Kashkaval Cheese Quality by Using Transglutaminase: b- The Impact on some Rheological Characteristics [Volume 7, Issue 1, 2020, Pages 55-62]

L

  • Low fat ice cream Utilization of Buttermilk in Low Fat Ice Cream Making [Volume 1, Issue 1, 2014, Pages 11-18]
  • Low fat ice cream Low Fat Ice Cream with Using Orange Juice or Its By-Products as Sustainable Functional Ingredient [Volume 8, Issue 1, 2021, Pages 1-12]
  • L. rhamnosus Antifungal activity of lactic acid bacteria in vitro and in situ as bio-preservative [Volume 11, Issue 1, 2024, Pages 17-30]

O

P

  • Papain Effect of some Factors on the Proteolytic Activities of Bromelain, Cichorium and Papain Extracts [Volume 6, Issue 1, 2019, Pages 1-7]
  • Persimmon Functional Properties of Yoghurt Fortified with Fruits Pulp [Volume 7, Issue 1, 2020, Pages 1-9]
  • Persimmon Functional Low Fat Fruit Yoghurt [Volume 7, Issue 1, 2020, Pages 11-20]
  • Phenolic compounds Production of Flavoured Fermented Camel Milk [Volume 5, Issue 1, 2017, Pages 9-20]
  • Proteolytic activities Effect of some Factors on the Proteolytic Activities of Bromelain, Cichorium and Papain Extracts [Volume 6, Issue 1, 2019, Pages 1-7]

Q

  • Quinoa The Use of Quinoa and Chia to Improve the Functional Properties and Enhance the Health Benefits of Soft-Serve Ice Milk and Ice Cream [Volume 7, Issue 1, 2020, Pages 31-44]
  • Quinoa Use of Quinoa and Chia for Manufacturing Novel Soft-Serve Ice Milk and Ice Cream [Volume 8, Issue 1, 2021]

R

  • Rheological characteristics Impact of Using Freeze-Shocked Adjunct Cultures on Edam Cheese Quality During Ripening [Volume 10, Issue 1, 2023, Pages 1-9]
  • Rheological properties Low Fat Ice Cream with Using Orange Juice or Its By-Products as Sustainable Functional Ingredient [Volume 8, Issue 1, 2021, Pages 1-12]

S

  • Sensory characteristics The Use of Quinoa and Chia to Improve the Functional Properties and Enhance the Health Benefits of Soft-Serve Ice Milk and Ice Cream [Volume 7, Issue 1, 2020, Pages 31-44]
  • Sensory evaluation Effect of Replacing Skim Milk Powder by Sweet Lupine Powder on Characteristics of Zebda-Mango Yoghurt Drink [Volume 6, Issue 1, 2019, Pages 9-17]
  • Soft-Serve The Use of Quinoa and Chia to Improve the Functional Properties and Enhance the Health Benefits of Soft-Serve Ice Milk and Ice Cream [Volume 7, Issue 1, 2020, Pages 31-44]
  • Soft-Serve Use of Quinoa and Chia for Manufacturing Novel Soft-Serve Ice Milk and Ice Cream [Volume 8, Issue 1, 2021]
  • Sweet lupine powder Effect of Replacing Skim Milk Powder by Sweet Lupine Powder on Characteristics of Zebda-Mango Yoghurt Drink [Volume 6, Issue 1, 2019, Pages 9-17]

T

  • Tamarind extract Production a Novel Flavoured-Yoghurt Drink Using Tamarind Extract [Volume 9, Issue 1, 2022, Pages 1-10]
  • Texture profile Improvement of Low Fat Kashkaval Cheese Quality by Using Transglutaminase: b- The Impact on some Rheological Characteristics [Volume 7, Issue 1, 2020, Pages 55-62]
  • Total phenolic content Healthy Value and Quality Characteristics of Yoghurt as Affected by Different Concentrations of Cinnamon and Dill Ethanolic Extracts [Volume 3, Issue 1, 2015, Pages 1-12]

Y

  • Yoghurt drink Production a Novel Flavoured-Yoghurt Drink Using Tamarind Extract [Volume 9, Issue 1, 2022, Pages 1-10]

Z

  • Zebda-mango yoghurt drink Effect of Replacing Skim Milk Powder by Sweet Lupine Powder on Characteristics of Zebda-Mango Yoghurt Drink [Volume 6, Issue 1, 2019, Pages 9-17]