Author

Suleiman Alloussi

Department of Food Science and Technology, Faculty of Science and Technology, Al-Quds University, P.O. Box 20002, Jerusalem-Palestine, Israel

2 articles in our journals

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Research ArticleOpen accessEffect of Critical Processing Variables on Sesame Milk QualityIbrahim Afaneh, Khaled Abu-Alruz, Jihad M. Quasem et al.Problem statement: In previous study sesame milk was developed. The developed milk had slightly acceptable dispersion stability and taste and there were a need to improve it. Approach: Dispersion stability and taste were improved by investigating the interaction effects of sesame seed to water ratios (10 or 12 or 14 % sesame seeds) and different pasteurization treatments (65°C-30 min or … …American Journal of Agricultural and Biological Sciences, Vol. 6, Issue 4 · 23 Dec 2011 · 8,624 accessesView PDF Cite

Research ArticleOpen accessFundamental Elements to Produce Sesame Yoghurt from Sesame MilkIbrahim Afaneh, Khaled Abu-Alruz, Jihad M. Quasem et al.Problem statement: In previous work sesame milk was developed. The developed milk had slightly acceptable flavor and limited shelf life. Fermentation of sesame milk is one way to overcome these problems. Approach: Sesame yoghurt experiments were carried out using pasteurized sesame milk (75°C for 5 min) with 14% initial sesame seed concentration and 2.7% glucose with different dairy products: lactose, … …American Journal of Applied Sciences, Vol. 8, Issue 11 · 23 Sep 2011 · 8,712 accessesView PDF Cite