الرئيسية
الأبحاث العلمية
التدريس
التدرج الوظيفى
السيرة الذاتية
البحث الأكاديمى
إتصل بنا
الموقع الجديد
المجالات البحثية
Food Process Engineering
Food Science
Food Technology
هندسة تصنيع الأغذية
الابحاث العلمية
1 -
Popped and Puffed Cereal Products (2023).
2 -
Effect of soy protein isolate concentration and whipping time on physicochemical and functional properties of strawberry powder (2023).
3 -
Effect of soy protein isolate concentration and whipping time on physicochemical and functional properties of strawberry powder (2023).
4 -
Can hydro-thermo-mechanical treatment by instant controlled pressure-drop (DIC) be used as short time roasting process? Effect of processing parameters on sensory, physical, functional, and color attributes of Egyptian carob powder (2020).
5 -
Phytochemicals, chlorophyll pigments, antioxidant activity, relative expansion ratio, and microstructure of dried okra pods: swell-drying by instant controlled pressure drop versus conventional shade drying (2020).
6 -
Instant controlled pressure drop (DIC) coupled to intermittent microwave/airflow drying to produce shrimp snacks: Process performance and quality attributes (2019).
7 -
Texture and color characteristics of swell-dried ready-to-eat Zaghloul date snacks: Effect of operative parameters of instant controlled pressure drop process (2019).
8 -
Response surface methodology (RSM) as relevant way to study and optimize texturing by instant controlled pressure drop DIC in innovative manufacturing of egg white and yolk powders (2017).
9 -
Instant controlled pressure drop as a process of Texturing/sterilizing vegetables, improving upon conventional drying methods (2017).
10 -
Optimization of the Spray Drying Operating Conditions for Producing the Powder Mixture of Gum Arabic and Maltodextrin (2017).
11 -
Enzymatic Pretreatment Effects on the Drying Process in Terms of Kinetics, Physical and Structural Aspects of the Vegetable Carrot Daucuscarota (2016).
12 -
Instant Controlled Pressure Drop (DIC) Texturing of Heat Sensitive Spray-Dried Powders: Phenomenological Modeling and Optimization (2015).
13 -
Texturing of chicken Breast Meat as an Innovative Way to Intensify Drying: Use of a coupled Washing/Diffusion CWD phenomenological Model to Enhance Kinetics and Functional Properties (2015).
14 -
Swell-Drying . (2014).
15 -
DIC-Assisted Hot Air Drying of Post-harvest Paddy Rice (2014).
16 -
Intermittent Drying (2014).
17 -
Effect of Instant Controlled Pressure Drop Process Coupled to Drying and Freezing on Antioxidant Activity of Green “Poblano” Pepper (Capsicum annuum L.) (2013).
18 -
Comparative Study of the Effects of Drying Methods on Antioxidant Activity of Dried Strawberry (Fragaria Var. Camarosa). (2013).
19 -
Impact of instant controlled pressure drop treatment on dehydration and rehydration kinetics of green moroccan pepper (Capsicum annuum) (2012).
20 -
Characterization of pure cheese snacks and expanded granule powders textured by the instant controlled pressure drop (DIC) process (2011).
21 -
Improving the drying of onion using the instant controlled pressure drop technology. (2011).
22 -
Study of Instant Controlled Pressure Drop DIC Treatment in Manufacturing Snacks and Expanded Granule Powder of Apple and Onion. (2011).
23 -
The Instant Controlled Pressure Drop Process as a New Post-harvesting Treatment of Paddy Rice: Impacts on Drying kinetics and End Product Attributes.. (2010).
ملخصات الابحاث
تحميل
تسجيل الدخول
دخول
2014 all rights reserved.
Zagazig University
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