Wafaa Mahmoud Salama
Affiliation Food Technology Research Institute (FTRI)
Department Milk and Dairy Processing
Research Field Food Science and Technology (Dairy Technology)
Contacts
E-mail address
Work Telephones 35735090


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Scientific Progress
Chief Researcher in Food Technology Research Institute (FTRI) [08/11/2015]
Senior Researcher in Food Technology Research Institute (FTRI) [26/06/2010]
Researcher in Food Technology Research Institute (FTRI) [15/10/2005]
Assistant Researcher in Food Technology Research Institute (FTRI) [18/09/2001]
Publications
Journal:
 - Effect of substituting sucrose with date syrup concentrate on the quality of soy ice cream (2016)
- Prolonged Shelf Life of Sour Cream by Adding Moringa oleifera Leaves Extract (MOLE) or Moringa oleifera Oil (MOO) (2015)
- Influence Whey Proteins on the Characteristics of Buffalo Mozzarella Cheese (2015)
- Enhancement of nutritional and biological values of Labneh by adding dry leaves of Moringa oleifera as innovative dairy products (2013)
- Enhancement of Nutritional and Biological Values of Labneh by Adding Dry Leaves of Moringa oleifera as Innovative Dairy Products (2013)
- Protein substitution to produce a processed cheese with high branched-chain amino acids of medical and genetic importance. (2011)
- Evaluation of Certain Probiotic Bacteria for Biosynthesis of Vitamin B Complex in Cultured Milk (2011)
- Evaluation of Certain Probiotic Bacteria for Biosynthesis of Vitamin B Complex in Cultured Milk (2011)
- Effect of adding whole fresh or boiled egg on the quality of processed cheese spread. (2010)
- انتاج مثلج لبنى منخفض وخالي الدهن باستخدام كازينات الصوديوم ولبن خض بودره (2010)
- Development of a novel processed cheese product containing fermented barley. (2010)
- Production of low or free fat yoghurt (2010)
- Production of low or free fat yogurt (2010)
- Effect of whole fresh or boiled egg on the quality of processed cheese spread (2010)
- Production of yoghurt fortified with mushroom (2009)
- Improving kareish cheese and cheese biscuits properties using black cumin as a natural preservative. (2009)
- Production of yoghurt fortified with mushroom (2009)
- Processing of healthy ice milk. (2009)
- Production of yoghurt fortified with mushroom. (2009)
- Influence of salt content on the chemical, rheological and sensory properties of Gouda cheese. (2009)
- Production of yoghurt fortified with mushroom (2009)
- Preparation of yoghurt-like production with safflower as a substitution materials (2008)
- Preparation of yoghurt –like products with safflower as a substitution material (2008)
- Modification of buffalo milk casein by protease and calcium chelating agent to enhance the functional properties of Mozzarella cheese. (2007)
- الخواص الوظيفيه للجبن الموزاريللا الجاموسى نتيجه تعديل كازين اللبن انزيميآ (2006)
- Preparation of yoghurt-like product with safflower as a substitution material. (1998)
Conference/Workshop:
 - Preparation of snacks with Kariesh cheese flavored with ginger (2009)
- Improving biscuits properties producing with kareish cheese. (2009)
- Improving biscuits properties producing with Kariesh cheese. (2009)
- Preparation of snacks with Kariesh cheese flavored with ginger (2009)
- Improving functional properties and texture of buffalo Mozzarella cheese using calcium chelating agents. (2004)
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