Food Technology Research Institute (FTRI)

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Master Thesis [Total : 30 ]

Effect of Food preparation treatments on pesticide residues in Foods.

Studies on the role of natural improvers for bread production

STUDIES ON SOME NATURAL IMPROVERS AND ITS EFFECT ON BAKERY PRODUCTS

Enhancement the fermentation of lactose- whey using genetically modified strains of Lactobacillus

The inhibition of some harmoful reaction of some products using different analytical technigues

EFFECT OF SOME BACTERIAL STRAINS AND YEAST ON TECHNOLOGICAL AND BAKING CHARACTERISTIC OF WHEAT KERNELS

Chemical and technological studies onfruits of some olive varieties

Utilization of some food plantes wastes as a source of dietary fiber in Africa

Utilization of some food plantes wastes as a source of dietary fiber in Africa

SOME NUTRITIONAL PROBLEMS RESULTING FROM THE CONSUMPTION OF SOYBEAN PRODUCTS IN SOME AFRICAN ENVIRONMENTS

The inhibition of some harmful reactions of some food products using different analytical techniques.

Evaluation of Some Active Components in Licorice as Natural Substitute in Food Processing

EVALUATION OF SOME ACTIVE COMPONENTS IN LICORICE AS NATURAL SUBSTITUTE IN FOOD PROCESSING

Biochemical Studies on Some Starch Derivatives

Biochemical studies on some foods supplemented with calcium and vitamin D

UTILIZATION OF DIFFERENT CEREAL FLOUR MIXES IN THE PREPARATION OF SOME BAKERY PRODUCTS

EFFECT OF USING RICE, BARLEY AND CORN FLOURS ON CAKES QUALITY

The antioxidative and antimicrobial activities of Maillared reaction products in model and applied systems.

Biochemical and technological studies on millet

Influence of formalin and hydrogen peroxide on the properties and constituents of milk and cheese