Biochemical and microbiological properties of edam cheese with black cumin oil | [electronic resource]. (Record no. 67038)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02595cab a2200301Ia 4500 |
| 001 - CONTROL NUMBER | |
| control field | u186733 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | ENAL |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 211003s2020 ua ss b 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 EJFS V48 No1 17 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Abdelmontaleb, Hani S. |
| 9 (RLIN) | 33371 |
| 240 10 - UNIFORM TITLE | |
| Uniform title | Egyptian journal of food science, 2020 v.48 |
| Medium | [electronic resource]. |
| 245 10 - TITLE STATEMENT | |
| Title | Biochemical and microbiological properties of edam cheese with black cumin oil |
| Medium | [electronic resource]. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 181-192 p. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes references. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Edam cheese samples were prepared with the addition of different concentrations of black cumin (Nigella sativa L) oil (0.2, 0.4 and 0.6 % v/w). Significant differences (P≤0.05) in chemical composition and ripening indices among treated cheese sample (0.6 % oil) and control was observed in all examined parameters. The added black cumin oil increased cheese acidity from 0.79 % in control to 1.13 % in cheese with 0.6 % oil at fresh time, with continuously increase in all cheese samples during ripening. Soluble nitrogen/Total Nitrogen reached 15.91 % in cheese with higher level of black cumin oil at the end of ripening. Free amino acids recorded1.21 g leucine/g cheese in Edam cheese with 0.6 % oil at end of ripening times. Free fatty acids increased with increasing level of oil in Edam cheese samples. Incorporation of black cumin oil in Edam cheese reduced the total viable count (5.97 log cfu/g), yeast & molds (1.00 log cfu/g)at the end of ripening and inhibited the growth of coliform groups. Proteolytic bacteria recorded higher counts (3.19 log cfu/g), while lipolytic bacteria recorded lower counts (2.59 log cfu/g) in Edam cheese with 0.6 % oil comparing to other cheese samples at 60 days of ripening. Panelists accepted the taste of Edam cheese with higher concentration of black cumin oil (0.6 %) with no complains on appearance and smell, while they favored the texture of Edam cheese with higher percentage of oil, then overall acceptability went to 0.6 % oil treated cheese.<br/>Keywords: Edam cheese, Black cumin oil, Ripening indices, Microbiological properties. |
| 546 ## - LANGUAGE NOTE | |
| Language note | Summary in Arabic. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Black cumin |
| 9 (RLIN) | 33370 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Edam cheese |
| 9 (RLIN) | 12381 |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Galal, Ehab A. |
| 9 (RLIN) | 33358 |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Abdelmageed, Doha A. |
| 9 (RLIN) | 33372 |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Hamdy, Shaimaa M. |
| 773 0# - HOST ITEM ENTRY | |
| Title | Egyptian Journal of Food Science, 2020 v.48 |
| International Standard Serial Number | 11100192 |
| Control subfield | nnas |
| Record control number | u30367 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | http://nile.enal.sci.eg/EALE/2020/EJFS/4820/1/181.pdf |
| Public note | Full Text Article. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Articles | AR |
| Source of classification or shelving scheme | alc |
| 347 ## - DIGITAL FILE CHARACTERISTICS | |
| File type | text file |
| Encoding format | |
| 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 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Alphabetical Classification | Main | Main | 10/03/2021 | ART EJFS V48 No1 17 | 10/03/2021 | 10/03/2021 | Articles |