Baraka Abouelyzeed Abdelsalam Gomaa
Affiliation Food Technology Research Institute (FTRI)
Department Milk and Dairy Processing
Research Field Food Science and Technology (Dairy Microbiology)
Contacts
Work Telephones 35735090
Fax 35684669
Scientific Progress
Specialist in Food Technology Research Institute (FTRI) [01/07/2004]
Research Assistant in Food Technology Research Institute (FTRI) [11/05/2010]
Researcher in Food Technology Research Institute (FTRI) [24/06/2010]
Publications
Journal:
- Using whey for Production of Carotenoids by Rhodotorula glutinis
- Effect of Milk Fat Replacement with Vegetable Oil and/or Whey Protein Concentrate on Microstructure, Texture and Sensory Characteristics of Fresh Soft Cheese
- Effect of different commercial stabilizers on physical, chemical and sensory properties of whey- based beverages
- Effect of fortification with honey and Bifidobacterium strain on the characteristics of yoghurt
- PRODUCTION OF SOFT CHEESE USIG BUFFALOES MILK FORTIFIED HULL – LESS BARLEY
- CHARACTERIZATION OF EXTRACTED LECITHINE FROM BUTTER MILK
- The Bacterial Lethal Effect of Gaseous or Liquid CO2 in Raw Milk
- Purification and Characterization of Milk Clotting Enzyme fromArtichoke (CynaracardunculusL.) Flowers as Coagulant on WhiteSoft Cheese
- Purification and Characterization of Milk Clotting Enzyme fromArtichoke (CynaracardunculusL.) Flowers as Coagulant on WhiteSoft Cheese
- Efficient enzymatic conversion of lactose in milk using fungal?-galactosidase
- IMPACT OF ALGA FED BEE VENOM ON MASTITIS AND MILK QUALITY
- SOFT WHITE CHEESE RIPENING USING BACTERIALPROTEASE ENZYME
- Quality Characteristics of Processed Cheese Fortified with SpirulinaPowder
- Evaluation of Miswak antibacterial activity and its addition on chocolate milk sensory properties
Conference/Workshop:
- Studies on probiotics criteria of some bifidobacterial and lactobacilli strains for producing synbiotic yoghurt as a functional food