Fortification of some types of biscuits with iron - rich plant additives (Record no. 51493)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02292cab a2200289Ia 45 0 |
| 001 - CONTROL NUMBER | |
| control field | u198650 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | SIRSI |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 110112s2005 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 V83 No4 18 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | EL-Shewey, Madeha A. |
| 240 10 - UNIFORM TITLE | |
| Uniform title | Egyptian journal of agricultural research, 2005 v. 83 (4) |
| Medium | [electronic resource]. |
| 245 10 - TITLE STATEMENT | |
| Title | Fortification of some types of biscuits with iron - rich plant additives |
| Medium | [electronic resource]. |
| 246 15 - VARYING FORM OF TITLE | |
| Title proper/short title | تدعيم بعض أنواع من البسكويت ببعض الأضافات النباتيه الغنية بالحديد. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p.1741-1754. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes references. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | This study has been under taken a trial to produce dry biscuits and date biscuits fortified with plants rich in iron (Thyme, karkade, chichory leaves and purslane) as functional foods to treat iron deficiency anemia. Edible parts of (Thyme, karkade, chichory and purslane) were dried and ground, and their iron content was determined. Each powder of materials were used as a source of iron and mixed with siwi date to fill biscuits. Ferrous sulfate was used as a chemical control source of iron. Iron content was 5 mg/100gm of prodUcts (on dry weight basis). Chemical composition, sensory evaluation and economic value of resultant products were studied. No significant differences between control and date biscuits fortified with iron sources in crumb and crust color, texture and mastication. Significant differences (P>0.05) were found in date biscuits between thyme, purslane and control sample in taste. Dry biscuits fortified with thyme, karkade, chicory and purslane were acceptable in terms of odor, taste and texture compared with control sample. The cost of ingredients date biscuits increment percent of cost ranged from 3.8 in date biscuits fortified with chicory to 24.16% in date biscuits fortified with karkade. |
| 546 ## - LANGUAGE NOTE | |
| Language note | Summary in Arabic. |
| 596 ## - | |
| -- | 1 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Biscuits. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Nassef, Ashga E. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Allam, Sahar O. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Abdel Salam, Samiha M. |
| 773 0# - HOST ITEM ENTRY | |
| Title | Egyptian Journal of Agricultural Research. |
| Related parts | 2005.v.83(4) |
| 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/2005/EJAR/8305/4/1741.pdf">http://nile.enal.sci.eg/EALE/2005/EJAR/8305/4/1741.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.