Nahed Lotfy Zaki
Affiliation Food Technology Research Institute (FTRI)
Department Experimental Kitchen
Research Field Food Science and Technology (Food Processing and Preseravation)
Contacts
E-mail address nahedlotfy2005@yahoo.com
Work Telephones 35735090


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Scientific Progress
Senior Researcher in Food Technology Research Institute (FTRI) [13/04/2017]
Researcher in Food Technology Research Institute (FTRI) [27/10/2011]
Specialist in Food Technology Research Institute (FTRI) [06/06/2000]
Publications
Journal:
 - The Utilization of Yellow and Red Onion Peels and Their Extracts as Antioxidant and Antimicrobial in Preservation of Beef Burger during Storage (2022)
- Antioxidant, Antimicrobial and Anticancer Activities of Citrus Peels to Improve the Shelf Life of Yoghurt Drink (2021)
- Evaluation The effect of Chicory and Malva Leaves as Antioxidant and Anti-Inflammatory (2021)
- Quality Characterization of Burger Formulated with Tempeh (2021)
- FUNCTIONAL PROPERTIES OF CAKE SUPPLEMENTED WITH SWEET POTATO AND CAMEL MILK (2021)
- Hepatoprotective Effects of Mulberries and Cape gooseberry on Thioacetamide Induced Liver Injury in Rats. (2020)
- Hepatoprotective Effects of Mulberries and Cape gooseberry on Thioacetamide Induced Liver Injury in Rats (2020)
- Comparative evaluation of some herbs and their suitability for skimmed milk yoghurt and cast Kariesh cheese fortification as functional foods (2020)
- Physicochemical and Sensorial Evaluation of Okara Cracker. (2018)
- Chemical Composition of Okara (by-product of soymilk). (2018)
- The Efficiency of Some Natural Beta-Carotene Sources in Improving the Quality of the Cake (2018)
- PHYTOCHEMICALS CHARACTERIZATION AND ANTICANCER ACTIVITY OF EGYPTIAN PURSLANE (2016)
- In vitro effect against some types of cancer using turmeric powder (2016)
- Labneh fortified with olive leaves as Innovative Dairy Products (2016)
- PHYTOCHEMICALS CHARACTERIZATION AND ANTICANCER ACTIVITY OF EGYPTIAN PURSLANE (2016)
PhD Thesis:
 - Biochemical studies on ginger in Egypt and Nigeria (2006)
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