Some vegetable oils, butter fat and their blends: (Record no. 55763)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02004cab a2200265Ia 45 0 |
| 001 - CONTROL NUMBER | |
| control field | u204679 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | SIRSI |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 100705s2003 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 MUJAS V28 No12 14 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | EL-Sayed, Samiha M. |
| 240 10 - UNIFORM TITLE | |
| Uniform title | Mansoura university journal of agricultural sciences, 2003 v. 28 (12) |
| Medium | [electronic resource]. |
| 245 10 - TITLE STATEMENT | |
| Title | Some vegetable oils, butter fat and their blends: |
| Remainder of title | ph7ysico-chemica properties and effect of deep frying thereon |
| Medium | [electronic resource]. |
| 246 15 - VARYING FORM OF TITLE | |
| Title proper/short title | بعض الزيوت النباتية، المسلي البلدي ومخاليطهما: |
| Remainder of title | الصفات الفيزيوكيماوية وتأثيرات القلي العميق عليها. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p.8177-8189. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes reference. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Three different oils, namely palm oil (P.O.), com oil (C.O.) and sunflower oil (S.O.) along with butter fat "ghee" (B.F.) were investigated to explore their heat stability during deep frying of French fries. Moreover, five blends of the aforementioned oils and B.F. were formulated as follows: Blend 1 (1 PO + 2 CO + 3 SO + 4 BF), Blend 2 (4 PO + 3 CO + 2 SO + 1 BF); Blend 3 (2 PO + 1 CO + 3 SO + 4 BF); Blend 4 (3 PO + 4 CO + 1 SO + 2 BF) and blend 5 (1 PO + 2 CO + 4 SO + 3 BF). Oils, BF and their blends were continuously heated at 180°C for 8 hours. Samples of each oil and blend were with drawn at 2, 4, 6 and 8 hours of deep frying and analyzed. Data indicated that refractive index, viscosity, peroxide value, free fatty acids were found to significantly increase as the time of frying was proceeded. In contrast iodine value, was found to decline as frying time was prolonged. |
| 546 ## - LANGUAGE NOTE | |
| Language note | Summary in Arabic. |
| 596 ## - | |
| -- | 1 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Vegetable oils. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Butter |
| 773 0# - HOST ITEM ENTRY | |
| Title | Mansoura University Journal of Agricultural Sciences. |
| Related parts | 2003.v.28(12) |
| International Standard Serial Number | 1110-0346 |
| Control subfield | nnas |
| Record control number | u182197 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="http://nile.enal.sci.eg/EALE/2003/MUJAS/2803/12/8177.pdf">http://nile.enal.sci.eg/EALE/2003/MUJAS/2803/12/8177.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 |
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