الابحاث

كلية الزراعة

جامعة أسيوط

قسم علوم وتكنولوجيا الاغذية
# عنوان البحث المشارك في البحث سنة البحث
131 Minimizing the milk of lime and steam consumption during sugar beet processing in delta sugar factories. سامى ابراهيم محمد الصياد 2015
132 The changes in the volatile aldehydes formed during the deep-fat frying process د. أحمد صلاح موسى صالح 2015
133 Monitoring of Changes in Composition of Soybean Oil During Deep-Fat Frying with Different Food Types د. أحمد صلاح موسى صالح 2015
134 Assessment of the effect of liquid smoke on the chemical composition and quality attributes of fish balls during chilled storage. أ.د.محمد كمال السيد محمد يوسف 2015
135 Minimizing the milk of lime and steam consumption during sugar beet processing in delta sugar factories. د. مخلص أحمد محمد محمد عبدالرحمن 2015
136 Quality of Deep frying oils as affected by the type of foods and total frying – use time د. فوزى عبدالقادر محمد الفيشاوى 2014
137 Effect of dextran on sugar losses of beet molasses during beet sugar manufacture سامى ابراهيم محمد الصياد 2014
138 Studies of clarification of final beet molasses using charcoal أ.د.محمد بهاءالدين عمر منصور نصر 2014
139 Recent research in antihypertensive properties of food protein-derived hydrolysates and peptides. د. أحمد صلاح موسى صالح 2014
140 Physico-Chemical properties , Fatty acids content , Oxidative Stability and Antioxidant Activity of some virgin olive cultivars. أ.د.محمد رشوان عبدالعال رشوان 2014