Processed cheese : Basics and possibility for the development of healthier products (Record no. 63317)
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| 000 -LEADER | |
|---|---|
| fixed length control field | nab a22 7a 4500 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 180906s2016 ua |||||s|||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | EAL |
| Transcribing 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 AJFST V13 No2 5 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Aly, S. |
| 9 (RLIN) | 1225 |
| 240 10 - UNIFORM TITLE | |
| Uniform title | Alexandria journal of food science and technology, 2016 v.13 (1) |
| Medium | [electronic resource] |
| 245 10 - TITLE STATEMENT | |
| Title | Processed cheese : Basics and possibility for the development of healthier products |
| Medium | [electronic resource] |
| 246 15 - VARYING FORM OF TITLE | |
| Title proper/short title | الجبن المعامل : أساسيات و إمكانيته لتطوير منتجات أفضل صحيا |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p.45-62. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes bibliographic reference |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Processed cheese gains continuous popularity due to its diverse composition and wide applications. The diversity of ingredients used for its formulation permits the production of a wide variety of cheeses with different flavours. textures and functions. Presently, more attention has been paid to processed cheese as a promising food vehicle able to deliver specific nutrients into human body. This review focuses on the following topics: market development, main ingredients of processed cheese (mainly natural cheeses, milk protein and emulsifying salts), processed cheese analogue (classification, formulation and important protein and fat substitutes) and previous attempts for production of healthier processed cheese |
| 546 ## - LANGUAGE NOTE | |
| Language note | Summary in Arabic |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Process cheese. |
| 9 (RLIN) | 20374 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Dairy products industry |
| 9 (RLIN) | 20376 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Cheesemaking. |
| 9 (RLIN) | 20375 |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | El Dakhakhny, Eman. |
| 9 (RLIN) | 20370 |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | El Saadany, K. |
| 9 (RLIN) | 20371 |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Dabour, Nassra. |
| 9 (RLIN) | 20368 |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Kheadr, E. |
| 9 (RLIN) | 20369 |
| 773 #0 - HOST ITEM ENTRY | |
| Title | Alexandria Journal of Food Science and Technology. |
| Related parts | 2016.v.13(2) |
| International Standard Serial Number | 1687-3920 |
| Record control number | u193424 |
| Control subfield | nnas |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | http://nile.enal.sci.eg/EALE/2016/AJFST/1316/2/45.pdf |
| Public note | Full Text Article |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | alc |
| Articles | AR |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Date acquired | Total Checkouts | Full call number | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Library of Congress Classification | Main | Main | 09/06/2018 | ART AJFST V13 No2 5 | 09/06/2018 | 09/06/2018 | Articles |