Analysis of aroma volatiles generated during me extrusion of maize flour using solid phase micro-extraction (spme) (Record no. 52798)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02445cab a2200277Ia 45 0 |
| 001 - CONTROL NUMBER | |
| control field | u200263 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | SIRSI |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 100317s2008 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 BFACU V59 No3 5 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Farouk, A. |
| 240 10 - UNIFORM TITLE | |
| Uniform title | Bulletin of Faculty of Agriculture. Cairo University, 2008 v. 59 (3) |
| Medium | [electronic resource]. |
| 245 10 - TITLE STATEMENT | |
| Title | Analysis of aroma volatiles generated during me extrusion of maize flour using solid phase micro-extraction (spme) |
| Medium | [electronic resource]. |
| 246 15 - VARYING FORM OF TITLE | |
| Title proper/short title | تحليل المركبات الطيارة الناتجة عن بثق دقيق الذرة باستخدام جهاز الاستخلاص الدقيق ذو المادة الجاذبة الصلبة (spme). |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p.209-218. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes reference. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Volatile components in extruded maize flour at 140°C were extracted by Solid Phase Micro -Extraction (SPME), identified and evaluated by GC - MS. More than 90 compounds were successfully detected. Among the flavor active volatiles, pyrazines were the most prominent class of compounds, especially the alkyl substituted derivatives, followed by furans. Few pyrroles and sulfur - compounds were also identified. The above classes are highly contributed to the overall flavor, in spite of their relatively low amounts which may be due to the low extrusion temperature. Aldehydes, fatty acids, ketones, hydrocarhons and other aliphatic derivatives contributed only a little to the resulting flavor in contrast to their amounts among the identified volatiles. Maillard reactions as well as lipid degradation are the main reasons for the formation of these volatiles. The browning reaction is only moderate, the increase of a* (redness -positive- to greenness -negative) and h* (yellowness -positive- to blueness -negative) corresponds to the increase in redness and yellowness, respectively, which occurs in the beginning of non-enzymatic browning. Sensory characteristics of the extruded maize t10ur could be easily correlated with the identified compounds. |
| 546 ## - LANGUAGE NOTE | |
| Language note | Summary in arabic. |
| 596 ## - | |
| -- | 1 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Corn |
| General subdivision | Chemical analysis. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Volatile organic compunds |
| General subdivision | Analysis. |
| 650 #3 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Corn flour. |
| 773 0# - HOST ITEM ENTRY | |
| Title | The bulletin. Faculty of Agriculture. Cairo University |
| Related parts | 2008.v.59(3) |
| International Standard Serial Number | 0526-8613 |
| Control subfield | nnas |
| Record control number | u158095 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="http://nile.enal.sci.eg/EALE/2008/BFACU/5908/3/209.pdf">http://nile.enal.sci.eg/EALE/2008/BFACU/5908/3/209.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.