Study of the quality of zabady drink made by different exopolysaccharides (Record no. 38557)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02284cab a2200301Ia 45 0 |
| 001 - CONTROL NUMBER | |
| control field | u182521 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | SIRSI |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 100617s2009 ua ss eng d |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | EAL |
| 041 ## - LANGUAGE CODE | |
| Language code of text/sound track or separate title | eng |
| -- | ra |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) | |
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) | ART MUJAS V34 No1 18 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | El-Ghandour,A.A |
| 240 10 - UNIFORM TITLE | |
| Uniform title | Mansoura university journal of agricultural sciences, 2009 v. 34 (1) |
| Medium | [electronic resource]. |
| 245 10 - TITLE STATEMENT | |
| Title | Study of the quality of zabady drink made by different exopolysaccharides |
| Medium | [electronic resource]. |
| 246 15 - VARYING FORM OF TITLE | |
| Title proper/short title | دراسةعلى جودة مشروب الزبادى المصنع باستخدام بادئات منتجة للسكريات العديدة. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p.239-248. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes reference. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | The quality of zabady drink made by using different exopolysaccharidesproducing cultures was investigated, Treatment I: Yo Mix 495 consisted of S. themophilus + L. bulgaricus, Treatment 11: Yo Mix 205 consisted of S. themophilus +L. acidophilus + Befedobacterium lactis, and Treatment lll: Star Six contained of S.themophilus were carried out, compared with control (conventional yoghurt starter +pectin). Resultant products were analyzed when fresh and afier storing for 14 days. These treatments had no effect on total solids, fat and protein contents, however acidity, pH, soluble nitrogen, acetaldehyde, TVFA contents and whey exuded were slightly increased and viscosity had an opposite trend with increasing the storage period. In treatment II zabady drink containing exopolysaccharides-producing cultures may contribute positively to the mouth-feel and had more desirable rheological properties, and taste, improved the functional characteristics and reduction of syneresis (wheying off), of zabady drink without the use of additives,. Treatment Il had the best quality because it contains mixed cultures which produced EPS at a faster rate |
| 546 ## - LANGUAGE NOTE | |
| Language note | Summary in Arabic. |
| 546 ## - LANGUAGE NOTE | |
| Language note | Summary in Arabic. |
| 596 ## - | |
| -- | 1 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Yogurt drinks. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Microbial exopolysaccharides. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Bakr,A.Sh.T |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Mousa,M.A.M. |
| 773 0# - HOST ITEM ENTRY | |
| Title | Mansoura University Journal of Agricultural Sciences. |
| Related parts | 2009.v.34(1) |
| International Standard Serial Number | 1110-0346 |
| Control subfield | nnas |
| Record control number | u182197 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="http://nile.enal.sci.eg/EALE/2009/MUJAS/3409/1/239.pdf">http://nile.enal.sci.eg/EALE/2009/MUJAS/3409/1/239.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.