| 1. | Preparation of High Nutritional Quality Soup for the Elderly | |
| Pages 1-14 | ||
| Youssef M. Riyad, Ayat E. Rizk | ||
| 2. | Effect of Washing with Acidified Water during Processing on the Quality of Spanish-Style Green Table Olive | |
| Pages 15-22 | ||
| Susan, M. M. Abd-Elmageed | ||
| 3. | Effect of Mixing Rotational Speed on Characteristics of Edible Film Containing Tangerine (Citrus reticulate) Essential Oil to Extend the Shelf-Life of Mushroom (Agaricus bisporus) | |
| Pages 23-34 | ||
| Youssef M. Riyad, Marwa M. Helmy, Ayat E. Rizk | ||
| 4. | Prediction of Sensory Attributes of Fresh Beef Using Advanced Spectral Analysis | |
| Pages 35-42 | ||
| Noha Morsy | ||
| 5. | Utilization of Cinnamon, Clove and Thyme Essential Oils as Antimicrobial and Bioactive Compounds in Kishk Manufacturing | |
| Pages 43-54 | ||
| Elsayed A. Mahmoud; Abd-Ellah A. Abd-Allab; Khaled H. Salman | ||
| 6. | Utilization of Yellow Corn in Preparing High Nutritional Value Gluten-Free Noodles | |
| Pages 55-65 | ||
| Saad A. Mahgoub and Ghada A. Alfauomy | ||
