الابحاث

Faculty of Agriculture

Assiut University

Department of Food Science and Technology
# Title Research Member Research Year
481 Effect of extraction rates of Egyptian hard and soft wheat flours on the composition and gelling capacity of water-soluble pentosans. Prof. Abdalla Saleh Abdel-Gawad Lagouda 1992
482 Effect of frozen storage on lipid phospholipid fractions and fatty acid composition of cobb chicken tissues. Prof. Samy Ibrahim Mohamed Elsyiad 1992
483 Effect of certain processing methods on phospholipid components in rabbit meat Prof. Ahmed Hamed Abd ElGhany Khalifa 1992
484 Changes in lipids composition during soaking, germination and roasting processes of Egyptian sunflower seeds Prof. Mohamed Najib Ahmed Elrefi 1992
485 Comparative studies on the pentosan levels in intact and fractionated wheat and triticale. Prof. Abdalla Saleh Abdel-Gawad Lagouda 1992
486 Coliforms, Enterobacteriacea and total Aerobic Mesophilic Counts in some selected meat products Prof. Mohamed Rashwan Abdel-Aal Rashwan 1992
487 Nutritional evaluation of some Egyptian locally manufactured meat products. Prof. Magda Abdel-Hamid Ahmed Salim 1992
488 Study of amino acid, organic and free sugas composition of New Valley dates and certain date products, Acta Alimentaria Prof. Bolbol Ramadan Ramadan Ramadan 1992
489 Improvement of raw sugar quality using thermal affination process. Prof. Mohamed El-Anwar Hasan Hussein El-geddawy 1992
490 Influence of certain processing methods on the essential amino acids content of rabbit meat Prof. Salah Hassanein Mohamed Abouelhawa 1992