Vol. 19 No. 4 (2023)

Articles

• Screening of Wild Lactobacillus Plantarum Found in Brine Solution of Naturally Fermented Cucumbers

  Mounia A. Benzerzoura; Hamzah Al-Qadiri ; Monther Sadder, Azmi Mahafzah, Imad Hamadneh

  301-311

  • pdf

• Chemical and Functional Properties of Mahlab Tree (Prunus mahaleb) Exudate Gum

  Ayed Amr, Mohammed Saleh , Esma Foufou , Meghzili Batoul , Mohammad Shahein

  313-328

  • pdf

• Replacement of Cheesecloth with Polyamide Plastic Micro-filters in the Manufacturing of Fresh White Boiled Cheese and Pasteurized White Brined Cheese

  Ahlem Meddah, Ghadeer Mehyar, Salam A. Ibrahim

  329-344

  • pdf

• The Antimicrobial and Antioxidation Activities of Olive Pomace Extract in Pasteurized White Cheese

  Hadjer Ferguous, Ghadeer Mehyar, Salam A. Ibrahim

  345-364

  • pdf

• Development of Fortified Biscuit with Acid and Sweet Whey Proteins and Its Effects on Body Weight, Indices of Body Composition and Antioxidant Capacity in Rats

  Nisreen Abdel Fattah Al-Awamleh , Mousa Numan Ahmad, Ghadeer Mehyar

  365-380

  • pdf

• Impacts of Enzymatic Modifications of Legume's [i.e., Chickpea (Cicer arietinum) and Lentil (Lens culinaris)] Protein Extracts on Pasta Functional Characteristics"

  Mohammed Saleh, Rania Ghanem, YoungSeung Lee

  381-394

  • pdf