Egyptian Journal of Food Science

Egyptian Journal of Food Science

Journal Archive

Volume 51 (2023)

Volume 50 (2022)

Volume 49 (2021)

Volume 48 (2020)

Volume 47 (2019)

Volume 46 (2018)

Volume 45 (2017)

Facts & Figures

Number of Volumes
7

Number of Issues
12

Number of Articles
160

Article View
59,240

PDF Download
62,392

View Per Article
370.25

PDF Download Per Article
389.95

About Journal

The Egyptian Journal of Food Science (EJFS) is a free-access journal regularly issued by the Egyptian Society of Food Science and Technology(1972) since 1972 (Two issues yearly). These include articles (original research papers), comments and letters to the Editor, notes and review articles. The Egyptian Journal of Food Science is published by The National Information and Documentation Centre (NIDOC) affiliated to the Academy of Scientific Research and Technology (ASRT).

Most Visited Articles

Influence of Xanthan Gum and Inulin as Thickening Agents for Jam Production

Impact of Purslane (Portulaca oleracea L.) Extract as Antioxidant and Antimicrobial Agent on Overall Quality and Shelf Life of Greek-Style Yoghurt

Evaluation of Egyptian Chia ( Salvia hispanica L.) Seeds , Oil and Mucilage as Novel Food Ingredients

Enhancement of Functional Properties of Dairy Products by Date Fruits

Characterization of β-carotene Extracted from Orange Peels and its Use as a Natural Colorant and Antioxidant in Ice Cream

Utilization of monk fruit sweetener as a promising sugar substitute in preparing sugar free syrup for popular desserts

Pages 165-178

Mona Ibrahim Massoud; Saadia Mohamed Hashem

Usage of Moringa oleifera leaves extract in production of hard candy to enhance the efficiency of the respiratory system

Pages 179-186

Essam Z. El-Sayed

Impact of Bee pollen, Palm pollen and Wheat germ on the Physicochemical, Functional Properties, and Free Amino Acid Profile of Spreadable Processed Cheese

Pages 187-198

Hani Shaaban Abd Elmontaleb; Mohamed Gamal Hassaan; Ratiba Bayoumi Ahmed; Shaimaa Mohamed Hamdy

Addition of The Modified Turmeric Extract (Curcuma longa L.) to Food and its Functional Effect on Cancer-Related Liver Inflammations

Pages 199-210

Essam Z. El-Sayed; Dr.Naglaa M. Hamdy

Production of Functional Karish Cheese Using Mango and Pomegranate Peel Powders

Pages 211-222

Warda Mustafa Ebid; Shaima M. Hamdy; Hani Shaaban Abd Elmontaleb

Effect of size, storage, age at harvest, and juice season on physicochemical and technological characteristics of sugar beetroot

Pages 223-232

Reda Abd El-Mawgoud Gomaa

Evaluation of Frozen Yoghurt Produced with Vegetable Oils

Pages 233-239

Hussein Mohamed Hussein; Youssef Morsy El-Kenany; REZK AZAB AWAD; Mohamed Yousef Abo El-Naga

Using Microbiological Methods for Identification of Adulteration of Pure Onion Oil

Pages 241-256

Emad Gomaa; Ghada Kholaf; Mina Samir Abd Ellahot

The effect of replacing water with tiger nut milk (Cyperus esculentus L) on the physicochemical properties, fatty acid profile and meltability of spreadable processed cheese

Pages 257-266

Hani Shaaban Abd Elmontaleb; Mohamed Gamal Hassaan; Ratiba Bayoumi Ahmed; Shaimaa Mohamed Hamdy

Publication Information

Publisher

The National Information and Documentation Centre (NIDOC) affiliated to the Academy of Scientific Research and Technology (ASRT)

Chairperson

Ahmed Nour El-Din Elias

Editor-in-Chief

Nabil Mohamed Samy Abd-Rabou

Associate Editor

Mahmoud Ali Mohammad Hesham Amin Ali Eissa Heba Hassan Salama

Frequency

Annually

Print ISSN

Online ISSN

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