Untraditional products from round black eggplants (Record no. 51222)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02370cab a2200253Ia 45 0 |
| 001 - CONTROL NUMBER | |
| control field | u198363 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | SIRSI |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 110112s2004 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 EJAR V82 No2 18 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Abd El-Hameed, Azza Kamal EI-Din |
| 240 10 - UNIFORM TITLE | |
| Uniform title | Egyptian journal of agricultural research, 2004 v. 82 (2) |
| Medium | [electronic resource]. |
| 245 10 - TITLE STATEMENT | |
| Title | Untraditional products from round black eggplants |
| Medium | [electronic resource]. |
| 246 15 - VARYING FORM OF TITLE | |
| Title proper/short title | منتجات غير تقليدية من الباذنجان. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p.747-762. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes references. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Seven untraditional products from eggplant were processed into jam of round black eggplant, jam of round black eggplant and carrot, jam of round eggplant peel, compote of round black eggplant with lemon jUice, compote of round black eggplant with lemon and orange jUice, candy of round black eggpiant sweetened with orange juice, and candy of saccharified eggpiant. Ail treatments were stored for 9 months at ambient temperature and showed non-sensitive changes of organoleptic qualities. The chemical analysis of the eggplant prodUcts revealed that the total solids ranged from 68.07 to 69.80%, 20.18 to 26.81% and from 90.03 to 92.64% for jam, compote and candy of round eggplant respectively. While total soluble solids portion ranged from 66.0 to 69.0%, 19.0 to 22.0%, and from 88.6 to 90.7%; total acidity ranged from 0.230 to 0.324, 0.103 to 2.0590% and from 0.009 to 1.020%, reducing sugars ranged from 12.56 to 17.10%, 10.0 to 68.35%, 6.29 to 16.43%; total sugars ranged from 67.06 to 72.60, 51.02 to 62.50 and from 71.0 to 82.89%; free amino acids ranged from 0.33 to 0.71%, 1.32 to 2.14 and from 0.19 to 1.07% and total phenols ranged from 0.22 to 0.89%, 0.90 to 1.53 and from 0.29 to 0.78% for jam, compote and candy of round black eggplant respectively. From the organoleptic evaluation, it could be concluded that the best jam treatment was that of No.2, which consisted of round black eggplant and carrot inspite of the acceptability of the other treatments (No.1 and 3). |
| 546 ## - LANGUAGE NOTE | |
| Language note | Summary in Arabic. |
| 596 ## - | |
| -- | 1 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Eggplant. |
| 773 0# - HOST ITEM ENTRY | |
| Title | Egyptian Journal of Agricultural Research. |
| Related parts | 2004.v.82(2) |
| International Standard Serial Number | 0111-6336 |
| Control subfield | nnas |
| Record control number | u158585 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="http://nile.enal.sci.eg/EALE/2004/EJAR/8204/2/747.pdf">http://nile.enal.sci.eg/EALE/2004/EJAR/8204/2/747.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.