الابحاث

Faculty of Agriculture

Assiut University

Department of Food Science and Technology
# Title Research Member Research Year
551 Changes in lipid fractions, phospholipid fractions and fatty acid composition in Hubbard chicken tissue during boiling and frying Prof. Mohamed Rashwan Abdel-Aal Rashwan 1989
552 Studies on influence of some surface active substances on crystallization speed of the last massecuite. Prof. Samy Ibrahim Mohamed Elsyiad 1988
553 Functional properties assessment of degossy-polized cottonseed meals, protein concentrates and isolates, Dr. Fawzy Abdel-kader Mohamed El-Fishawy 1988
554 Mycological quality of some Egyptian spices treated with gamma irradiation. 2-read chilli pepper, and coriander compared with black pepper. Prof. Mohamed Najib Ahmed Elrefi 1988
555 Application of the surface active substances GMS-S on crystallization of the sugar. Prof. Samy Ibrahim Mohamed Elsyiad 1988
556 Proximate composition and gossypol content of cottonseed meals, protein isolates and concentrates Dr. Fawzy Abdel-kader Mohamed El-Fishawy 1988
557 Influence of preparation methods on the essential amino acid composition of cotton seed meal, degossypolized meals, protein isolates and concentrates, Prof. Mohamed Najib Ahmed Elrefi 1988
558 Detection and evaluation of lard in certain locally processed and imported meat products
 		Prof. Mohamed Rashwan Abdel-Aal Rashwan 1988
559 A comprehensive study on nutritional status in Assiut University students hostels, Dr. Fawzy Abdel-kader Mohamed El-Fishawy 1988
560 Gel electrophoretic patterns of soluble cottonseed proteins from degossypolized meals, protein concentrates and isolates, Prof. Mohamed Najib Ahmed Elrefi 1988