Baraka Abouelyzeed Abdelsalam Gomaa
Affiliation Food Technology Research Institute (FTRI)
Department Milk and Dairy Processing
Research Field Food Science and Technology (Dairy Microbiology)
Contacts
E-mail address
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) [08/11/2015]
Researcher in Food Technology Research Institute (FTRI) [24/06/2010]
Research Assistant in Food Technology Research Institute (FTRI) [11/05/2010]
Specialist in Food Technology Research Institute (FTRI) [01/07/2004]
Publications
Journal:
 - The Bacterial Lethal Effect of Gaseous or Liquid CO2 in Raw Milk (2021)
- Efficient enzymatic conversion of lactose in milk using fungal?-galactosidase (2020)
- IMPACT OF ALGA FED BEE VENOM ON MASTITIS AND MILK QUALITY (2020)
- Quality Characteristics of Processed Cheese Fortified with SpirulinaPowder (2020)
- SOFT WHITE CHEESE RIPENING USING BACTERIALPROTEASE ENZYME (2019)
- Evaluation of Miswak antibacterial activity and its addition on chocolate milk sensory properties (2018)
- Purification and Characterization of Milk Clotting Enzyme fromArtichoke (CynaracardunculusL.) Flowers as Coagulant on WhiteSoft Cheese (2017)
- Purification and Characterization of Milk Clotting Enzyme fromArtichoke (CynaracardunculusL.) Flowers as Coagulant on WhiteSoft Cheese (2017)
- Effect of Milk Fat Replacement with Vegetable Oil and/or Whey Protein Concentrate on Microstructure, Texture and Sensory Characteristics of Fresh Soft Cheese (2015)
- CHARACTERIZATION OF EXTRACTED LECITHINE FROM BUTTER MILK (2015)
- Using whey for Production of Carotenoids by Rhodotorula glutinis (2014)
- Effect of different commercial stabilizers on physical, chemical and sensory properties of whey- based beverages (2011)
- Effect of fortification with honey and Bifidobacterium strain on the characteristics of yoghurt (2011)
- PRODUCTION OF SOFT CHEESE USIG BUFFALOES MILK FORTIFIED HULL – LESS BARLEY (2008)
Conference/Workshop:
 - Studies on probiotics criteria of some bifidobacterial and lactobacilli strains for producing synbiotic yoghurt as a functional food (2009)
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