Atallah Abd Elrazk Atallah Mabrouk|Publications

Benha University

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Prof. Atallah Abd Elrazk Atallah Mabrouk :: Publications:

Research Fields

Dairy Science

Number of publications is 23

Title

1-Physicochemical, Microbiological and Microstructural Characteristics of Sucrose-Free Probiotic-Frozen Yogurt during Storage

2-Microstructural, Physicochemical, Microbiological, and Organoleptic Characteristics of Sugar- and Fat-Free Ice Cream from Buffalo Milk

3-Proteolytic Development and Volatile Compounds Profile of Domiati Cheese under Modified Atmosphere Packaging

Abstract' | Full paper

4-Physiological Performance of Rabbits Administered Buffalo Milk Yogurts Enriched with Whey Protein Concentrate, Calcium Caseinate or Spirulina platensis

5-Microstructural, Volatile Compounds, Microbiological and Organoleptical Characteristics of Low-Fat Buffalo Milk Yogurt Enriched with Whey Protein Concentrate and Ca-Caseinate during Cold Storage

6-Preparation of New Carbonated Beverages Based on Hydrolyzed Whey by Fruit and Some Herbs

Abstract' | Full paper

7-Characterization of functional low-fat yogurt enriched with whey protein concentrate, Ca- caseinate and spirulina

8-Quality and microstructure of freeze-dried yoghurt forti fi ed with additives as protective agents

9-Chemical Characterizations of Carbonated Whey Beverages Fortified with Fruit Juice and Some Herbs Extract

Abstract' | Full paper

10-Shelf-life of Domiati cheese under modified atmosphere packaging

11-Amino Acids, Fatty Acids and Volatile Compounds of Yoghurt Supplemented with Probiotic, Royal Jelly and Pollen Grain

Abstract' | Full paper

12-Effect of Incorporating Royal Jelly and Bee Pollen Grains on Texture and Microstructure Profile of Probiotic Yoghurt

Abstract' | Full paper

13-Preparation of Non-Dairy Soft Ice Milk with Soy Milk

Abstract' | Full paper

14-The Production of Bio-yoghurt with Probiotic Bacteria, Royal Jelly and Bee Pollen Grains

Abstract' | Full paper

15-Production of probiotic yoghurt fortified by using bee honey, beet molasses, date honey and pomegranate honey

16-Development of new functional beverages from milk permeate using some probiotic bacteria and fruits pulp.Egyptian Journal of Dairy Science,43:111-125(2015).

Abstract' | Full paper

17-Production of probiotic nutritive beverages fortified with bioactive compounds and antioxidants of pumpkin and strawberry pulps

Abstract' | Full paper

18-Preparation and properties of functional beverages based on probiotic milk permeate and fruit pulps

Abstract' | Full paper

19-Influence of lactic acid bacteria, royal jelly and bee pollen grains on the characterization of produced yoghurt

Abstract' | Full paper

20-Growth and survival of some probiotic bacteria under manufacturing conditions of yoghurt and Ras cheese.EGYPTIAN JOURNAL OF DAIRY SCIENCE. 40(2): 123-133, (2012)

Abstract' | Full paper

21-USE OF BACTERIOCINS PRODUCED BY SOME LAB AS A NATURAL PRESERVATIVE IN YOGHURT.Annals of Agriculture Science, Moshtohor. 45(4): 1511-1524, (2007)

Abstract' | Full paper

22-PRODUCTION AND CHARACTERIZATION OF BACTERIOCINS PRODUCED BY SOME LAB ISOLATED FROM RAW MILK SAMPLES.Annals of Agriculture Science, Moshtohor. 45(4): 1497-1510, (2007).

Abstract' | Full paper

23-Biosynthesis of BACTERIOCINS AND APPLICATION IN DAIRY PRODUCTS

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