Nutritional potential and functional properties of tempe produced from mixtures of different legumes 1: Chemical constituents of legume mixtures and their tempe (Record no. 37503)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02166cab a2200301Ia 45 0 |
| 001 - CONTROL NUMBER | |
| control field | u181252 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | SIRSI |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 100428s2007 ua ss b eng d |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | EAL |
| 041 ## - LANGUAGE CODE | |
| Language code of text/sound track or separate title | eng |
| Language code of summary or abstract | ara |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) | |
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) | ART BFACU V58 No1 3 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Nassar, A. G. |
| 240 10 - UNIFORM TITLE | |
| Uniform title | Bulletin of Faculty of Agriculture. Cairo University, 2007 v. 58 (1) |
| Medium | [electronic resource]. |
| 245 10 - TITLE STATEMENT | |
| Title | Nutritional potential and functional properties of tempe produced from mixtures of different legumes 1: Chemical constituents of legume mixtures and their tempe |
| Medium | [electronic resource]. |
| 246 15 - VARYING FORM OF TITLE | |
| Title proper/short title | الخصائص التغذوية والوظيفية للتمبى المنتجة من بعض البقوليات 1-المكونات الكيميائية لمخلوط البقوليات والتمبى المنتج. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p.21-27. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes reference. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Fermented foods such as Tempe represent technological alternative for a great variety of legumes or combination of them to improve their nutritional quality and to obtain edible products with palatable sensorial characteristics. The chemical composition, i.e., carbohydrate fractions, mineral content and nitrogenous compounds) were determined for different legumes, (faba bean, lupine, chickpea; peas and their mixtures before and after fermentation by Rhizopus oligosporus. Tempe had a higher (p < 0.05) protein and fiber content, compared with their legume mixtures, while it had a lower fat, ash and carbohydrate contents. Also, the levels of reducing sugars, starch and stachyose as well as raffinose were reduced after fermentation. Therefore, non protein nitrogen and protein nitrogen were significantly reduced, while the levels of total nitrogen and true protein were increased. |
| 596 ## - | |
| -- | 1 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Legumes |
| General subdivision | Seeds |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Legumes |
| General subdivision | Composition. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Tempeh. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Fermented soyfoods |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Mubarak, A. E. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | El-Beltagy, A. E. |
| 773 0# - HOST ITEM ENTRY | |
| Title | The bulletin. Faculty of Agriculture. Cairo University |
| Related parts | 2007.v.58(1) |
| International Standard Serial Number | 0526-8613 |
| Control subfield | nnas |
| Record control number | u158095 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="http://nile.enal.sci.eg/EALE/2007/BFACU/5807/1/21.pdf">http://nile.enal.sci.eg/EALE/2007/BFACU/5807/1/21.pdf</a> |
| Public note | Full Text Article |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Articles |
| Source of classification or shelving scheme | Library of Congress Classification |
No items available.