Wedad Mohamed El-Kholy
Affiliation Food Technology Research Institute (FTRI)
Department Milk and Dairy Processing
Contacts
E-mail address wedad_elkholy1970@yahoo.com
Work Telephones 35735090


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Scientific Progress
Chief Researcher in Food Technology Research Institute (FTRI) [13/07/2021]
Senior Researcher in Food Technology Research Institute (FTRI) [29/06/2016]
Researcher in Food Technology Research Institute (FTRI) [25/09/2008]
Assistant Researcher in Food Technology Research Institute (FTRI) [01/08/2007]
Specialist in Food Technology Research Institute (FTRI) [26/12/2002]
Publications
- Nano-encapsulated Iron and Folic Acid-Fortified Functional Yogurt Enhance Anemia in Albino Rats (2021)
- Utilization of inulin extracted from chicory (Cichoriumintybus L.) roots to improve the properties of low-fat synbiotic yoghurt (2020)
- Evaluation of date palm pollen (Phoenix dactylifera L.) encapsulation, impact on the nutritional and functional properties of fortified yoghurt (2019)
- PRODUCTION OF PROBIOTIC YOGHURT FORTIFIED WITH DATE SEEDS (phoenix dactylifera L.) POWDER AS PREBIOTIC AND NATURAL STABILIZER (2018)
- PREPARATION AND PROPERTIES OF PROBIOTIC LOW FAT FROZEN YOGHURT SUPPLEMENTED WITH POWDERED DOUM (Hyphaene thebaica) FRUIT (2018)
- Effect of Some Essential Oils on the Quality of UF-Soft Cheese During Storage (2017)
- Production of Functional Beverages from Whey and Permeate Containing Kumquat Fruit (2017)
- Effects of Enrichment with Globe Artichoke Roots and Jerusalem Artichoke Tubers on Nutritional and Functional Properties of Whey Beverages (2016)
- Production, purification of locust bean gum and carob dibis and their application in manufacture of yoghurt (2015)
- Biological Studies on Bio-Yoghurt Fortified with Prebiotic Obtained from Jerusalem artichoke (2015)
- Implementing Maltodextrin, Polydextrose and Inulin in Making a Synbiotic Fermented Dairy Product (2015)
- The Possibility of Using Fibers as a Prebiotic in Making of Probiotic Based on-some Dairy Products. (2014)
- The Possibility of Using Fibers as a Prebiotic in Making of Probiotic Based on-some Dairy Products. (2014)
- Manufacturing of White Cheese-like product using Flaxseed Oil and Skim milk (2014)
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