1.

Control of Histamine Formation by Morganilla morganii in Synthetic Media and Mackerel Fish Homogenate Using Blue Green Alga, Spirulina platensis

Pages 1-10
2.

Chemical Composition of Okra Seeds and Some Physico-Chemical Characteristics of Extracted Oil

Pages 11-19
3.

Effect of Pretreatments on Controlling Enzymatic Browning Before Drying of Eggplant Slices

Pages 21-29
4.

Methods for Determining the Antioxidant Activity: A Review

Pages 31-42
5.

Optimizing The Extraction Conditions of Gelatin Obtained from Chicken Processing By-Products

Pages 43-52
6.

Production and Evaluation of Low Fat Cake Containing Flaxseed and Okra gums as a Fat Replacer

Pages 53-60
7.

Manufacturing of White Cheese-Like Product Using Flaxseed Oil and Skim Milk

Pages 61-69