Gamal Fahmy Abd Allah El-Nagar|Publications

Benha University

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Prof. Gamal Fahmy Abd Allah El-Nagar :: Publications:

Research Fields

Dairy Science

Number of publications is 27

Title

1-Ripening acceleration and quality improvement of Gouda cheese using freeze or heat-shocked Lactobacillus delbrueckii subsp. helveticus DSMZ 20082. M.N. . Proc 11th Egyptian Conf. Dairy Sci. and Tech In press .

Abstract' | Full paper

2-Viability of Lactobacillus plantarum BFEL 92122 in association with commercial yoghurt starter in probiotic yoghurt. Annals of Agriculture Science, Moshtohor, 47(2): 63-76

Abstract' | Full paper

3-Ripening acceleration and quality improvement of Gouda cheese with adding milk somatic cells. Annals of Agriculture Science, Moshtohor. 46(4):119-128

4-Oxdative stability of processd cheese spreds as affected by added whey proteins/carrageenan particulate. J. Agric Sci. Mansoura Univ., 33(7): 5177-5186, .

5-Preparation and Properties of Low Fat Processed Cheese Spreads International Journal of Dairy Science 2 (1): 13-22,

6-Effect of fat content, fat replacers and emulsifying salts on half and low-fat processed cheese spreads. J. of the Saudi Soc. for Food and Nutrition, Vol. 2 (1): 53-69

7-Preparation and use of whey protein / carrageenan particulate in making low-fat yoghurt. Egyptian Journal of Dairy Science Vol. 35: 185-193

8-Effect of feeding half-fat processed cheese spreads containing different types of whey protein concentrates on plasma lipids of rats. J. Agric Sci. Mansoura Univ., 32 (12): 10183-10191,

9-Production and characterization of bacteriocins produced by some LAB isolated from raw milk samples. Annals of Agriculture Science, Moshtohor. 45(4): 1511-1524,

Abstract' | Full paper

10-Use of bacteriocins produced by some LAB as a natural preservative in yoghurt. Annals of Agriculture Science, Moshtohor. 45(4): 1497-1510,

Abstract' | Full paper

11-Improving the quality of Karish cheese by using fat replacers (Inulin and Pea fibers). Annals of Agriculture Science, Moshtohor. 42(1): 103-115,

12-Effect of using fat mimetics on the rheologica and sensory properties of low-fat ice cream. Annals of Agriculture Science, Moshtohor. 42(2): 631-641,

13-Effect of Co2 addition to raw milk on its properties during storage in refrigerator. Annals of Agriculture Science, Moshtohor. 42 (2): 1759-1771,

14-Effect of exopolysaccharide-produced by lactic acid bacteria on rheological and sensory properties of low-fat yoghurt Annals of Agriculture Science, Moshtohor. 40(1): 335-350,

15-Utilization of permeate as a medium for total milk bacterial count. Annals of Agriculture Science, Moshtohor. 40(2): 975-990,

16-Utilization of permeate in making yoghurt. Annals of Agriculture Science,Moshtohor 40(2):991-1004

17-The influence of fiber addition on the texture and quality of stirred yoghurt. Proc.8th Egyptian Conf. Dairy Sci. and Tech., 505-523,

18-Rheological quality and stability of yog-ice cream with added fibers. V. Proc.8th Egyptian Conf. Dairy Sci. and Tech., 525-536,

19-The implication of cheese smoking on lactic acid bacteria and on histopathology of kidney and liver of rats. Annals of Agriculture Science, Moshtohor. 36(1): 461-474

20-Production and acceptability of bio-yoghurt. Proc.7th Egyptian Conf. Dairy Sci. and Tech., 227-240,

21-Utilization of some vegetable oils in yoghurt manufacture. Annals of Agriculture Science, Moshtohor.36(4): 2405-2415,

22-Utilization of H2O2 and Lp-system-treated milk in the manufacture of Domiati cheese. Egyptian Journal of Dairy Science Vol. 24 No.1. 127-140,

23-Hydrogen peroxide as a milk preservative. Proc. 6 st Conf. Dairy Sci & Techn., 144-.154,

24-Electrophoretic patterns of cow’s and buffalo’s milk, yoghurt and Domiati cheese proteins as affected by the preservation of milk with Lp-system and hydrogen peroxide. Annals of Agriculture Science, Moshtohor.32(1): 375-385,

25-Suitability of whey as a culture medium for total bacterial count in milk. Proc. 1st Conf. Agric. Develop. Res., Vol. IV: 141-148,

26-Effect of fortification and some trials to increase the available nitrogen in whey on total milk bacterial count. Proc. 1st Conf. Agric. Develop. Res., Vol. IV: 150-159, (1987).

27-Some trials to hydrolyse whey proteins and their effect on milk bacterial count. Proc. 1st Conf. Agric. Develop. Res., Vol. IV: 161-171,

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