Dr. Khaled Abdel Hakam Abbas
Associate professorFayoum University, Egypt
Highest Degree
PostDoc. in Dairy Technology from Fayoum University, Egypt
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Biography
I am associate professor in Dairy Department, Faculty of Agriculture, Fayoum University, Fayoum, Egypt.
Area of Interest:
Selected Publications
- Hamdy, S., H. Abdelmontalb, A. Khaled, B. Ratiba and D. Mahmoud, 2016. Effect of transglutaminase on some chemical, rheological and sensorial characteristics of UF-Ras cheese during ripening. Zagazig J. Food Dairy Res., 43: 1641-1648.
- Hamdy, S., H. Abdelmontalb, A. Khaled, B. Ratiba and D. Mahmoud, 2016. Effect of adding micriobal lipase on the acceleration of UF-Ras cheese ripening. Menoufia J. Food Dairy Sci., 1: 45-52.
- Jacquot, S., K. Romdhane, A. Khaled, L. Annick, B. Cecile and A. Ait-Kaddour, 2015. Potential of multispectral Imager to characterize anisotropic French PDO cheeses: A feasibility study. Int. J. Food Prop., 18: 213-230.
CrossRef | Direct Link | - Hamdy, S., A. Khaled, L. Annick, B. Ratiba, I. Gamal and D. Mahmoud, 2012. The compositional, textural, color, structural characteristics of Cantal cheese made from raw, therimized and pasteurized milk. J. Appl. Sci. Res., 8: 1976-1985.
- Hamdy, S., A. Khaled, L. Annick, B. Ratiba, I. Gamal and D. Mahmoud, 2012. A comparative study of traditional and industrial Saint-Nectaire cheese-making process by milk Infrared spectroscopy and chemometrics. Austr. J. Basic Appl. Sci., 6: 477-482.
Direct Link | - Abbas, K., K. Romdhane and A. Ait-Kaddour, 2012. Application of synchronous fluorescence spectroscopy for the determination of some chemical parameters in PDO French blue cheeses. Eur. Food Res. Technol., 234: 457-465.
CrossRef | Direct Link | - Hamdy, S., A. Khaled, L. Annick, B. Ratiba, I. Gamal and D. Mahmoud, 2011. Evaluation of the structural changes of Cantal cheese throughout ripening by synchronous fluorescence spectroscopy and rheolgoy methods. J. Appl. Sci. Res., 7: 1992-2000.