Effect of Ginger Rhizomes Extracts on Keeping Quality and Oxidative Stability of UF-White Soft Cheese

Faculty Agriculture Year: 2018
Type of Publication: ZU Hosted Pages: 333-338
Authors:
Elsayed Mohamed Abdel Wahed Khalil
Journal: J. Food and Dairy Sci., Mansoura University Volume: 9
Keywords : Effect , Ginger Rhizomes Extracts , Keeping Quality    
Abstract:
The present study was carried out to estimate the effect of ginger rhizomes (Zingiber officinale) extracts on the oxidative stability, chemical composition, microbiological and sensory properties of UF-soft cheese being made with aqueous or
    
     
 
       

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  • Elsayed Mohamed Abdel Wahed Khalil, "GROWTH AND SURVIVAL OF SOME LACTIC ACID BACTERIAL STRAINS IN CAMEL’S MILK نشاط بعض سلالات بكتيريا حمض اللاكتيك و البفيدوبكتيريا في لبن النوق", N. Egypt. J. Microbiol., 2009 More
  • Elsayed Mohamed Abdel Wahed Khalil, ""Detection of Staphylococcus aureus enterotoxins in milk, milk products as well as milk handlers in Sharkia Governorate". الكشف عن السموم المعوية لميكروب ستافيلوكوكس أوريوس في الألبان ومنتجاتها والقائمين بتداولها في محافظة الشرقية", Annals of Agric. Sci., Moshtohor, 2012 More
  • Elsayed Mohamed Abdel Wahed Khalil, "Quality of white soft cheese made with different vegetable oils as milk fat substitute جودة الجبن الأبيض الطري المصنع باستخدام الزيوت النباتية المختلفة كبديل لدهن اللبن", Zagazig J. Agric. Res.,, 2013 More

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