Improving of Karish cheese by using enhanced technological texturizing inulin (Record no. 57837)
[ view plain ]
| 000 -LEADER | |
|---|---|
| fixed length control field | 02537cab a2200313Ia 45 0 |
| 001 - CONTROL NUMBER | |
| control field | u207930 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | SIRSI |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 110331s2013 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 AJARX V58 No2 13 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Alnemr, Tareq M. |
| 240 10 - UNIFORM TITLE | |
| Uniform title | Alexandria journal of agricultural research, 2013 v. 58 (2) |
| Medium | [electronic resource]. |
| 245 10 - TITLE STATEMENT | |
| Title | Improving of Karish cheese by using enhanced technological texturizing inulin |
| Medium | [electronic resource]. |
| 246 15 - VARYING FORM OF TITLE | |
| Title proper/short title | تحسين خواص الجبن القريش باستخدام الانيولين المعدل. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p.173-181. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes references. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | The present study aimed to utilize texturizing inulin as a functional food ingredient that affects the maintaining of good health and fat replacement for improving texture of Egyptian Karish cheese and compensating the fatness. Effect of addition of textnrizing inulin (Frutafit TEX) at levels 2 and 4% (w /w) on physicochemical properties, yield, textural, microstructure, microbiological counts and sensory characteristics were investigated. The results revealed that the addition of texturizing inulin increased yield values and moisture content of Karish cheeses compared with control. Protein and ash content were not influenced significantly as compared to the control of storage at 4 °C as a result of texturized inulin addition. Differences in the microstructure of Karish cheese with inulin and control reflected the differences in its inulin content. Hardness decreased from 495 (g) in control to 216 and 143 in Karish cheese made with 2 and 4% texturized inulin at zero time of storage at 4<>C as a result oftexturized inulin addition respectively. Results obtained by the panelists revealed that Karish cheese prepared in the presence of 4% inulin gave the highest texture and acceptability score compared to panel Karish cheese (control) and stored cheeses. It is recommended to use 2 and 4% inulin in Karish cheese manufacturing to enhance its organoleptic properties with good nutritional value of tiber. |
| 546 ## - LANGUAGE NOTE | |
| Language note | Summary in Arabic. |
| 596 ## - | |
| -- | 1 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Cheese |
| General subdivision | Quality. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Fat substitutes. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Inulin. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Nour El-Din, |
| -- | . N. ?$<UNAUTHORIZED> |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | El-Shazly, K. A. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Sallam, S. M. |
| 773 0# - HOST ITEM ENTRY | |
| Title | Alexandria Journal of Agricultural Research. |
| Related parts | 2013.v.58(2) |
| International Standard Serial Number | 0044-7250 |
| Control subfield | nnas |
| Record control number | u158486 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="http://nile.enal.sci.eg/EALE/2013/AJARX/582/2/173.pdf">http://nile.enal.sci.eg/EALE/2013/AJARX/582/2/173.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.