Effects of natamycin as biopreservative on peanut butter quality (Record no. 47639)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02275cab a2200289Ia 45 0 |
| 001 - CONTROL NUMBER | |
| control field | u194354 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | SIRSI |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 110815s2005 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 AASM V43 No4 29 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Gab Alia, Amal A. |
| 240 10 - UNIFORM TITLE | |
| Uniform title | Annals of agricultural science, Moshtohor, 2005 v.43 (4) |
| Medium | [electronic resource]. |
| 245 10 - TITLE STATEMENT | |
| Title | Effects of natamycin as biopreservative on peanut butter quality |
| Medium | [electronic resource]. |
| 246 15 - VARYING FORM OF TITLE | |
| Title proper/short title | تأثير النتاميسين كعامل حفظ حيوى علي جودة زبدة الفول السوداني. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p.1807-1820. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes references. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | The antifungal activity of natamycin against Aspergillus jlavus was studied by determinations of the minimal inhibitory concentration (MIC) for natamycin on mold growth. The results indicated that natamycin exhibited a high degree of antifungal activity against A. jlavus, with average MIC values ranging from 21 to 26 ppm. Growth, sporulation and production of aflatoxins of A. jlavus were affected by the addition of natamycin and the effect was most pronounced when the natamycin was added at a levels of 24 and 26 ppm at pH 5.7. The natamycin as antifungal compound was not affected by heat treatment. A. jlavus was inoculated onto peanut butter containing variable amounts of natamycin and stored at 4 and 25°C for 20 wk. The initiation time of growth was paralled to the concentrations of natamycin and temperatures of storage. Natamycin at concentration of 26 ppm completely inhibited the growth of yeast and mold during storage. The results for treated samples reflect the effect of natamycin on delaying the increase of TBA number and all organoleptic tests were significant when compared with the control. The results give basis to recommend. natamycin for use as biopreservation control agent in the food industry. |
| 546 ## - LANGUAGE NOTE | |
| Language note | Summary in Arabic. |
| 596 ## - | |
| -- | 1 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Peanut butter |
| General subdivision | Storage. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Peanut products. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Food |
| General subdivision | Preservation. |
| 650 #3 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | natamycin |
| 773 0# - HOST ITEM ENTRY | |
| Title | Annals of Agricultural Science, Moshtohor. |
| Related parts | 2005.v.43(4) |
| International Standard Serial Number | 1110-0419 |
| Control subfield | nnas |
| Record control number | u183870 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="http://nile.enal.sci.eg/EALE/2005/AASM/4305/4/1807.pdf">http://nile.enal.sci.eg/EALE/2005/AASM/4305/4/1807.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 |
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