Merry Christmas and Happy New Year to you and all the member
I would like to have free copy from Nano-digest
Dairy Science Dept., National Research Center
12311, Dokki, Cairo, Egypt "
"I am Dr. Mervat Foda, working in National Research Center, Cairo, Egypt
I am working with Nanoparticles in Dairy Science
I am so interested in NanoFoods
I am looking for cooperation with you all in that field"
My research field or area of interest innanotechnology
dairy chemistry and technology
12- Mervat I. Foda, S. A. Kholif and A. A. Kholif (2009). Evaluation of goat milk containing galactooligosaccharides after supplementing the ration with amino acids. International J. Dairy Science. 4 (1): 27-33.
11- Mervat I. Foda; Faten L. Saleet and A. H. El-Ghorab.(2008). Sensory evaluation and related volatile components of white herby cheese. International J. of Dairy Science. 3 (4): 160-169
10- Mervat I. Foda and Tsuneyuki Oku (2008). Changes of milk protein of lactating mothers following breast massage. Int. J. Dairy Sci., 2, (3): 252-259.
9- Mervat I. Foda; M. A. Abdel-Aziz and A. A. Awad. (2007). Chemical, reological and sensory evaluation of turmeric yoghurt. Int. J. Dairy Sci., 2 (3): 252-259.
8- S. A. Kholif; Mervat I. Foda and A. A. Kholif (2006). Effect of ration supplementation with lysine and methionine in two different forms on goat milk. Indian J of Dairy Science, 59, 5, 281-286.
7- Mervat I. Foda; Takaaki Kawashima; Sadako Nakamura; Michiko Kobayashi and Tsuneyuki Oku (2004). Composition of milk obtained from unmassaged versus massaged breasts of lactating mothers. J. of Pediatric Gastroenterology and Nutrition. 38 (5): 484 – 487.
6- Mar Villamiel, Nieves Corzoa, Mervat I. Foda, Fernando Montes and Agustin Olano (2002). Lactulose formation catalysed by alkaline-substituted sepiolites in milk permeate. Food chemistry, 76, p., 7.
5- Mervat I. Foda and M. H. Lopez Leiva (2000). Continuous production of oligosaccharides from whey using a membrane reactor. Process Biochemistry, 35, p 581
4- Ismail Y. S. Rustum, Mervat I. Foda and M. H. Lopez Leiva (1998). Formation of oligosaccharides from whey UF-permeate by enzymatic hydrolysis- Analysis of factors. Food Chemistry, 62, 2, p. (141).
3-Y. A. El-Samragy, M. A. Khorshid, M. I. Foda and A. E. Shehata, (1996). Effect of fermentation conditions on the production of citric acid from cheese whey by Aspergillus niger. International Journal of Food Microbiology, 29, p.411.
2- Y. A. El-Samragy, A. E. Shehata, M. I. Foda and M. A. Khorshid. (1993). Effect of salt on the production of citric acid from whey as a means for pollution control in Domiati cheese manufacture. Dairy, Food and Environmental Sanitation, 13, p. 638.
1-Y. A. El-Samragy, A. E. Shehata, M. I. Foda and M. A. Khorshid. (1993). Suitability of strains and mutants of Aspergillus niger for the production of citric acid from cheese whey. Milchwissenshaft, 48, (9), p. 498.
Researchgroup, Institute, University, School, Company name
National Research Center
Researchgroup, Institute, Company, University, School webpage
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