Rheological and sensory characteristics of half- fat cream cheese made with carbohydrate based fat replacers (Record no. 56714)
[ view plain ]
| 000 -LEADER | |
|---|---|
| fixed length control field | 01753cab a2200253Ia 45 0 |
| 001 - CONTROL NUMBER | |
| control field | u206414 |
| 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 No8 30 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Abd El-Khair, A. A. |
| 240 10 - UNIFORM TITLE | |
| Uniform title | Mansoura University journal of agricultural sciences, 2003 v. 28 (8) |
| Medium | [electronic resource]. |
| 245 10 - TITLE STATEMENT | |
| Title | Rheological and sensory characteristics of half- fat cream cheese made with carbohydrate based fat replacers |
| Medium | [electronic resource]. |
| 246 15 - VARYING FORM OF TITLE | |
| Title proper/short title | الخواص الريولوجية والحسية لجبن القشدة النصف دسم الناتج باستخدام بدائل دهن اللبن الكربوهيدارتية. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p.6257-6270. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes reference. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | The effects of two types of carbohydrate-based fat replacers involved maltodextrin and inulin on the compositional, rheological and sensory characteristics of half-fat double cream cheese were investigated. Each fat replacer was used at the level of 1,3 and 5 % respectively to replace the half-fat content of cheese milk. Resultant cheese were compared to fUll-fat double cream cheese and half-fat cheese made without fat replacers. Rheological characteristics of cheese were established by measuring both apparent viscosity and texture profile analysis. A relationship between the instrumental measurements and sensory data was demonstrated for the partiCular cheese type. |
| 546 ## - LANGUAGE NOTE | |
| Language note | Summary in Arabic. |
| 596 ## - | |
| -- | 1 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Cream cheese. |
| 773 0# - HOST ITEM ENTRY | |
| Title | Mansoura University Journal of Agricultural Sciences. |
| Related parts | 2003.v.28(8) |
| 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/2803/8/6257.pdf">http://nile.enal.sci.eg/EALE/2003/MUJAS/2803/8/6257.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.