Some functional properties of polysaccarides from different sources for application in food products (Record no. 57265)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01921cab a2200325Ia 45 0 |
| 001 - CONTROL NUMBER | |
| control field | u207190 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | SIRSI |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 120314s2002 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 AAS V47 No2 17 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Al-Sayed, Hanan M. A. |
| 240 10 - UNIFORM TITLE | |
| Uniform title | Annals of agricultural science, 2002 v. 47 (2) |
| Medium | [electronic resource]. |
| 245 10 - TITLE STATEMENT | |
| Title | Some functional properties of polysaccarides from different sources for application in food products |
| Medium | [electronic resource]. |
| 246 15 - VARYING FORM OF TITLE | |
| Title proper/short title | بعض الخصائص الوظيفية للسكريدات العديدة من مصادر مختلفة لاستخدامها في المنتجات الغذائية. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p. 707-721. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes references. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Functional properties of Rhizobium polysaccharide (RPS), xanthan, gellan, car- rageenan and guar gums were measured under different conditions . Solutions of polysaccharides had a dynamic viscosity that was dependent on shear rate and gum concentration . Xanthan, RPS, and guar gum gave highly viscous solutions at 0.4% (w/w) concentration. Low leYels of Ca++ cation were more effective gel-formers than Na⁺ cation in a 0.5% carrageenan and gellan solutions, only 1/30 to1/50 of the monovalent cation concentration was needed to form divalent cation gels with similar strength . With decreasing pH down to 3.5, gellan and carrageenan formed more strong gel with and without Na⁺ and Ca++ cations. |
| 546 ## - LANGUAGE NOTE | |
| Language note | Summary in Arabic. |
| 596 ## - | |
| -- | 1 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Polysaccharides. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Polysaccharides |
| General subdivision | Industrial applications |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Xanthan gum. |
| 650 #3 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | gellan gum |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Rasmy, Nagwa M.H. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Madkour, M.H.F. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | El-Mahdy, R.M. |
| 773 0# - HOST ITEM ENTRY | |
| Title | Annals of Agricultural Science. |
| Related parts | 2002.v.47(2) |
| International Standard Serial Number | 0570-1783 |
| Control subfield | nnas |
| Record control number | u157971 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="http://nile.enal.sci.eg/EALE/2002/AAS/4702/2/707.pdf">http://nile.enal.sci.eg/EALE/2002/AAS/4702/2/707.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.