PJFS Volumes


Vol-26 : Issue-4 ( 2016 )


Title Page No
161-172

Antioxidant, phenolic compounds and antimicrobial activity of yoghurt and bioyoghurt fortified with sedr honey

Tarek Hamdy Mohamed, Adel Ali Tammam, Islam Ali Bakr and Fathy El-Sayed El- gazzar

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173-179

Biological Evaluation of Fermented Camel Milk Drinkable like Soup Fortified with Different Cereals

Soad Ahmed Ali, Tamer Tawfik El-Sisy and Marwa Hatem El-Gendy

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180-186

Isolation and Identification of coagulase positive Staphyllococcus Aureus in dairy products marketed in Chittagong, Bangladesh and analysis of antimic

Kauser-Ul-Alam, Shireen Akther, Nazmul Sarwar and Ayesha Begum

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187-197

Optimization of amylase and amyloglucosidase productions from some amylolytic yeast strains

El-Sayed Abdel-Rahman, Hossam El-Dean Abdel-Raheam and Wafik Ragab

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198-210

Comparative study of date and fenugreek seeds phenolics properties

Hira Khan, Salim-ur-Rehman, Imran Pasha, Khalil-ur-Rehman, Muhammad Ismail Siddique and Aafia Khalid

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211-217

Single cell proteins: A novel value added food product

Muhammad Saeed, Iqra Yasmin, Muhammad Saeed, Iqra Yasmin, Mian Anjum Murtaza, Iqra Fatima and Shehwar Saeed

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218-225

Utilization of pomegranate peel extracts to enhance the stability of sunflower oil

Shahid Bashir, Ghulam Rasool, Muhammad Atif Randhawa, Mian Kamran Sharif, Faiz-ul-Hassan Shah, Ammar Ahmad Khan and Samee Ullah

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226-233

Quality evaluation of ice cream prepared with phoenix dactylifera syrup as a substitute of sugar

Aysha Sameen, Muhammad Faisal Manzoor, Muhammad Issa Khan, Amna Sahar and Asma Saddique

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234-240

Halal and humane slaughter; Comparison between Islamic teachings and modern methods

Javaid Aziz Awan and Muhammad Sohaib

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