MARC details
| 000 -LEADER |
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| fixed length control field |
02659cab a2200289Ia 4500 |
| 001 - CONTROL NUMBER |
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| control field |
u186733 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
ENAL |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
211006s2020 ua ss b eng d |
| 040 ## - CATALOGING SOURCE |
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| 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 No2 5 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Khalil, R. A. M. |
| 9 (RLIN) |
32921 |
| 240 10 - UNIFORM TITLE |
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| Uniform title |
Egyptian journal of food science, 2020 v.48 |
| Medium |
[electronic resource]. |
| 245 10 - TITLE STATEMENT |
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| Title |
Functional properties and nutritional quality of processed cheese spreads enriched with black rice powder |
| Medium |
[electronic resource]. |
| 246 15 - VARYING FORM OF TITLE |
|---|
| Title proper/short title |
الخصائص الوظيفية والجودة التغذوية لمفرود الجبن المطبوخ المدعم بمسحوق الأرز الأسود |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
281-289 p. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
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| Bibliography, etc. note |
Includes references. |
| 520 ## - SUMMARY, ETC. |
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| Summary, etc. |
Black rice has been reported to contain many bioactive compounds such as protein, crude fiber, total carbohydrates and minerals with attractive purple color making it a valuable component in dairy industries. Partial replacement of dairy ingredients by 2-6% (2.06, 4.12, and 6.18 kg100/kg) black rice powder (BRP) to make functional processed cheese spreads (PCS) was investigated. Chemical composition, microbiological, rheological characteristics, total phenolic compounds (TPC), antioxidant activity (AA) and sensory evaluation of PCS were determined. Results showed that no significant difference was observed in dry matter and fat content between PCS and control sample (p>0.01), however, the protein content was significantly decreased by the addition of BRP (p<0.01). Adding different ratios of BRP in PCS increased the TPC and AA than the control sample as fresh and throughout the cold storage period. Furthermore, fortification with BRP significantly affected the rheological characteristics of PCS. The inclusion of black rice powder at different concentrations in the PCSs mix had no noticeable effect on the microbiological quality (p>0.01). Sensory evaluation results revealed that using 2% BRP in PCS processing had higher acceptability compared to control sample. Thus, BRP could be incorporated in PCS to develop a product with acceptable functional, nutritional and sensory properties.<br/>Keywords: Black rice, Chemical composition, Processed cheese spreads, Antioxidant activity, Rheological characteristics, Sensory properties |
| 546 ## - LANGUAGE NOTE |
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| Language note |
Summary in Arabic. |
| 650 #3 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
black rice |
| 9 (RLIN) |
15340 |
| 650 #3 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
cheese spreads |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Elkot, W. F. |
| 9 (RLIN) |
33387 |
| 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/4820/2/289.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 |
PDF |