الابحاث

Faculty of Agriculture

Assiut University

Department of Food Science and Technology
# Title Research Member Research Year
71 Physico-chemical Evaluation of White and Pink Grapefruit (Citrus paradisi) Juice Nadia Helal Abd El Hamied Ramadan 2019
72 Brown Rice Versus White Rice: Nutritional Quality, Potential Health Benefits, Development of Food Products, and Preservation Technologies
 		Dr. Ahmed Salah Moussa Saleh 2019
73 Utilization of red carrot roots (Daucus carota L) by products as a source of natural pigments Dr. Mokhless Ahmed Mohamed Mohamed Abdel-Rahman 2019
74 Vegetative Characteristics and Nutritional Components of A New Line (Dwarf) As Compared with Three Commercial Genotypes of Faba Bean. Prof. Manal Abdel-Hamid Mahmoud Hassan 2019
75 Carcass Characteristics and Nutritional Composition of Some
Edible Chicken By-products 		Shenoda Gaber Monir Henrry 2019
76 Extraction and Utilization of Tomato Peels Lycopene as Antioxidant and Natural Colorants in Beef Burger.
 		Dr. Mokhless Ahmed Mohamed Mohamed Abdel-Rahman 2019
77 Effect of Storage Conditions on the Sugar Recovery, Sucrose Loss in Wastes and
Juice Purity during Sugar Beet Manufacture 		Dr. Safa Abdel-Hameed Mohamed Sayed 2019
78 Characterization of β-carotene Extracted from Orange Peels and its Use as a Natural Colorant and Antioxidant in Ice Cream. Dr. Mokhless Ahmed Mohamed Mohamed Abdel-Rahman 2019
79 Carcass Characteristics and Nutritional Composition of Some
Edible Chicken By-products 		Dr. Ahmed Salah Moussa Saleh 2019
80 Different moisture contents of tempered hull barley and hull-less barley grains prior to milling 2.Effect on physical and sensory properties of bread baked from these barley flours Dr. Asmaa Mohamed Abdel-Rahman Sayed 2018