Influence of grape seed phenolic compounds on thermal stability of frying oils (Record no. 50668)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01682cab a2200313Ia 45 0 |
| 001 - CONTROL NUMBER | |
| control field | u197727 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | SIRSI |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 120111s2004 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 EJFS V32 No1-2 6 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Basuny, Amaoy M. M. |
| 240 10 - UNIFORM TITLE | |
| Uniform title | Egyptian journal of food science, 2004 v.32 (1-2) |
| Medium | [electronic resource]. |
| 245 10 - TITLE STATEMENT | |
| Title | Influence of grape seed phenolic compounds on thermal stability of frying oils |
| Medium | [electronic resource]. |
| 246 15 - VARYING FORM OF TITLE | |
| Title proper/short title | تأثير المركبات الفينولية لبذور العنب على الثبات الحرراى لزيوت التحمير. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p.65-78 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes references. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | The effects of grape seed phenolic compounds 00 quality charneteristics of a blend of sunflower. cottonseed oil during deep-fat frying (at 180°C) of potato chips for 4hJday for 5 days in five systems were detennined in this study. The systems used were a blend of sunflower: cotton seed oils (1:1 v/v) without antioxidant (control), with 200 ppm butylated hydroxytoluene (BHT), and 200, 400 and 800 ppm grape seed polyphenols. Analysis was carried out daily after frying to follow up the deterioration the occurred in the oil. |
| 546 ## - LANGUAGE NOTE | |
| Language note | Summary in Arabic. |
| 596 ## - | |
| -- | 1 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Frying |
| General subdivision | Health aspects. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Oils and fats, Edible |
| General subdivision | Effect of temperature on. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Grape seed oil |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Antioxidants. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Lipids. |
| 650 #3 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | phenolic compounds. |
| 773 0# - HOST ITEM ENTRY | |
| Title | Egyptian Journal of Food Science, 2004 v.32 (1-2) |
| International Standard Serial Number | 1110-0192 |
| Control subfield | nnas |
| Record control number | u30367 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="http://nile.enal.sci.eg/EALE/2004/EJFS/3204/1-2/65.pdf">http://nile.enal.sci.eg/EALE/2004/EJFS/3204/1-2/65.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.