Chemical composition and occurrence of mycotoxins in six blue¬mould-ripened cheeses in Egypt (Record no. 46953)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02823cab a2200313Ia 45 0 |
| 001 - CONTROL NUMBER | |
| control field | u193438 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | SIRSI |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 110712s2008 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 AJFST V5 No1 5 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | EL-Zahar, K. |
| 9 (RLIN) | 22435 |
| 240 10 - UNIFORM TITLE | |
| Uniform title | Alexandria journal of food science and technology, 2008 v.5 (1) |
| Medium | [electronic resource]. |
| 245 10 - TITLE STATEMENT | |
| Title | Chemical composition and occurrence of mycotoxins in six blue¬mould-ripened cheeses in Egypt |
| Medium | [electronic resource]. |
| 246 15 - VARYING FORM OF TITLE | |
| Title proper/short title | التركيب الكيماوي وتواجد السموم الفطرية في ستة أنواع من الجبن المسوى بالفطريات الزرقاء في مصر. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p.43-50. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes references. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Chemical composition (fat, moisture, protein, salt, titratable acidity, and pH), proteolysis (tree amino acids), lipolysis (total volatile fatty acids and tree fatty acids), and some mycotoxins were determined in all cheese samples studied. Saint Agur was characterized by its high concentrations of total protein (22.04%), total amino acids (5.21 rogl g), fat (33.79%), and TVFA (25.3 ml NaOH/10 mg cheese) and lowest concentrations of salt (2.41%) and moisture (40.20%). Bleu d' Auvergne, had a pH around 6.0, and the highest concentrations of salt in moisture (8.0%), soluble nitrogen (51.98%), moisture (47.09%) and salt (3.76%) of all cheeses investigated. Bleu d' Auvergne bad the lowest fat content (28.42%) and TVFA (20.1 ml NaOH/100mg cheese) of all the cheeses studied. Cheese samples were analyzed for seven mycotoxins (Roqurfortine C, Mycophenolic acid, Penicillin acid, Afla- toxin G1, Aflatoxin MI, Aflatoxin Bl, Aflatoxin B2). Roqurfortine C was detected in an of the blue mould cbeese samples in concentrations of 1.6-14µg kg⁻¹. Two blue. cheese samples (Saint Agur and Moby blue) contained also 0.35 and 0.47 Ilg kg⁻¹ mycophenolic acid, respectively. Penicillic acid was detected (0.12, 0.41 and 0.53⁻¹ µg/ kg) in Gorgonzola, Saint Agur and Moby blue, respectively. Aflatoxin Gl, aflatoxin MI, aAfltoxin B l and aflatoxin B2 were not detected in the tested cheeses, this is likely to be due to best manufacturing practises applied in the cheese production, and at the same time the storage conditions are all strictly controlled in order to avoid mould contamina¬tion and aflatoxins formation. |
| 546 ## - LANGUAGE NOTE | |
| Language note | Summary in Arabic. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Cheese |
| General subdivision | Composition. |
| 9 (RLIN) | 22436 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Roquefort cheese. |
| 9 (RLIN) | 22437 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Cheese |
| General subdivision | Microbiology. |
| 9 (RLIN) | 22438 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Mycotoxins. |
| 9 (RLIN) | 22439 |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Abdel Galeel, A. A. |
| 9 (RLIN) | 22440 |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Hendawi, M. Y. |
| 9 (RLIN) | 22441 |
| 773 0# - HOST ITEM ENTRY | |
| Title | Alexandria Journal of Food Science and Technology. |
| Related parts | 2008.v.5(1) |
| International Standard Serial Number | 1687-3920 |
| Control subfield | nnas |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="http://nile.enal.sci.eg/EALE/2008/AJFST/508/1/43.pdf">http://nile.enal.sci.eg/EALE/2008/AJFST/508/1/43.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.