Effect of different concentrations of salt on chemical composition of table olives during fermentation (Record no. 49684)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02215cab a2200349Ia 45 0 |
| 001 - CONTROL NUMBER | |
| control field | u196625 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | SIRSI |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 111201s2009 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 JBCES V4 No2 III 5 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Abd El- Fadeel M. G. |
| 240 10 - UNIFORM TITLE | |
| Uniform title | Journal of biological chemistry and environmental sciences, 2009 v. 4 (2) |
| Number of part/section of a work | Part III |
| Medium | [electronic resource]. |
| 245 10 - TITLE STATEMENT | |
| Title | Effect of different concentrations of salt on chemical composition of table olives during fermentation |
| Medium | [electronic resource]. |
| 246 15 - VARYING FORM OF TITLE | |
| Title proper/short title | تأثير تركيزات الملح المختلفة على التركيب الكيماوى لزيتون المائدة أثناء التخمر. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | P. 593-611. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes references. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Table olives, as a manufactured food must be produced using appropriate, environmental acceptable technologies under safe conditions for consumers and workers. Three different varieties of table olives (Picual, Sennara, and Egizi Axi) were used for changes in their chemical composition during processing. The salt concentration in brine solution was found to be the most important factor for producing table olives. Other factors are the affected, chemical composition is the variety and degree of acidity in brine solution during fermentation. Thus, the traditional fermentation of green table olives could be effected by using different concentrations of salt being (zero, 4, 8, and 12%). chemical composition (Moisture, Protein, Fat, Ash , and Fiber contents) were determined , and . combined, the free acidity .These results were the respective responses to the treatments. |
| 546 ## - LANGUAGE NOTE | |
| Language note | Summary in Arabic. |
| 596 ## - | |
| -- | 1 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Olives Table. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Olives |
| General subdivision | Composition. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Olives |
| General subdivision | Varieties. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Pickles. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Pickled foods. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Ghounaem, Samir E. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Badawy, Hamdy Aly A. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Saleh, Nadia T. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Allouch, Samiha A. |
| 773 0# - HOST ITEM ENTRY | |
| Title | Journal of Biological Chemistry and Environmental Sciences. |
| Related parts | 2009.v.4(2)3 |
| International Standard Serial Number | 1687-5478 |
| Control subfield | nnas |
| Record control number | u159296 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="http://nile.enal.sci.eg/EALE/2009/JBCES/409/2/III/593.pdf">http://nile.enal.sci.eg/EALE/2009/JBCES/409/2/III/593.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.