الابحاث

Faculty of Agriculture

Assiut University

Department of Food Science and Technology
# Title Research Member Research Year
121 Application of Chromatographic Techniques in the Detection and Identification of Constituents Formed during Food Frying: A Review Dr. Ahmed Salah Moussa Saleh 2015
122 Effect of CaCl2 sprays on anthocyanin, pectin and phenolic acids fractionation in berry skin of two red grape (vitis vinifera L.) cultivars during ripening. Prof. Manal Abdel-Hamid Mahmoud Hassan 2015
123 The changes in the volatile aldehydes formed during the deep-fat frying process Dr. Ahmed Salah Moussa Saleh 2015
124 Assessment of the effect of liquid smoke on the chemical composition and quality attributes of fish balls during chilled storage. Prof. Mohamed Kamal El-Sayed Yussef 2015
125 Minimizing the milk of lime and steam consumption during
sugar beet processing in delta sugar factories 		Prof. Samy Ibrahim Mohamed Elsyiad 2015
126 Monitoring of Changes in Composition of Soybean Oil During Deep-Fat Frying with Different Food Types Dr. Ahmed Salah Moussa Saleh 2015
127 Assessment of the effect of liquid smoke on the chemical composition and quality attributes of fish balls during chilled storage. Prof. Abdalla Saleh Abdel-Gawad Lagouda 2015
128 Changes in Nutritional Quality of Zuchini (Cucurbita pepo L.) Vegetables During the Maturity Dr. Ahmed Salah Moussa Saleh 2015
129 Recrystallization characteristics of high hydrostatic pressure gelatinized normal and waxy corn starch Dr. Ahmed Salah Moussa Saleh 2015
130 Changes in Nutritional Quality of Zuchini (Cucurbita pepo L.) Vegetables During the Maturity Prof. Magda Abdel-Hamid Ahmed Salim 2015