MARC details
| 000 -LEADER |
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| fixed length control field |
02858nab a22002897a 4500 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
211222s2021 ua ||||ss|||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
EAL |
| Transcribing agency |
EAL |
| 041 ## - LANGUAGE CODE |
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| 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 MUJFDS V12 No9 2 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Abd El Moneem, Fatema H. |
| 9 (RLIN) |
32580 |
| 240 10 - UNIFORM TITLE |
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| Uniform title |
Mansoura University journal of food and dairy sciences, 2021 v. 12 (9) |
| Medium |
[electronic resource]. |
| 245 10 - TITLE STATEMENT |
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| Title |
Preparation of low fat probiotic yoghurt supplemented with pomegranate pomace powder as source of antioxidant dietary fibers |
| Medium |
[electronic resource] |
| 246 15 - VARYING FORM OF TITLE |
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| Title proper/short title |
انتاج الزبادي الحيوي المنخفض الدهن المدعم بمسحوق تفل الرمان كمصدر للألياف الغذائيةالمضادة للأكسدة |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
211 - 215 p. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
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| Bibliography, etc. note |
Includes bibliographic reference |
| 520 ## - SUMMARY, ETC. |
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| Summary, etc. |
The effect of fortification of low fat milk with pomegranate pomace powder on the chemical, rheological,<br/>antioxidant and sensory properties of low fat (1% fat) probiotic yoghurt was studied. Pomegranate pomace powder was added to low fat milk yoghurt at levels of 1, and 2%., low fat yoghurt was analyzed when fresh and during the passage of 5, 10 and 15 days of storage at the temperature of the refrigerator. The results showed that fortification of reduced-fat milk used in the manufacture of probiotic yoghurt significantly affected the chemical composition of the resulting yoghurt as it increased the contents of total solids, protein, ash, dietary fiber and phenolic , pH and viscosity values, and these increases were proportional to the supplementation ratio. While the values of acidity and whey separation decreased as a supplementation ratio increased. Supplementation of reduced fat yoghurt with the pomegranate pomace powder improved the viability of probiotic starter culture. Low fat yoghurt containing 2% pomegranate pomace powder had the highest scores of the sensory evaluation was gained in the presence of 2% pomegranate pomace powder, compared to other low fat yoghurt treatments .Through the results, it can be recommended to fortify the low-fat milk used in the manufacture of yoghurt with pomegranate pulp powder by 2%, as this fortification improved the chemical, rheological, antioxidant and sensory<br/>properties of the resulting low-fat yoghurt.<br/>Keywords: probiotic yoghurt, pomegranate pomace , physicochemical, microbiological, sensory properties |
| 546 ## - LANGUAGE NOTE |
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| Language note |
Summary in Arabic |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Yogurt |
| 9 (RLIN) |
21011 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Pomegranate |
| 9 (RLIN) |
28972 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Elmaadawy, Ahdab A. |
| 9 (RLIN) |
33643 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Mohamed, Z. S. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Atwaa, E. H. |
| 9 (RLIN) |
32788 |
| 773 0# - HOST ITEM ENTRY |
|---|
| Title |
Mansoura University Journal of Food and Dairy Sciences. |
| Related parts |
2021.v.12(9) |
| International Standard Serial Number |
2090-3650 |
| Record control number |
u183426 |
| Control subfield |
nnas |
| 856 40 - ELECTRONIC LOCATION AND ACCESS |
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| Uniform Resource Identifier |
http://nile.enal.sci.eg/EALE/2021/MUJFDS/1221/9/211.pdf |
| Public note |
Full Text Article |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
alc |
| Articles |
AR |
| 347 ## - DIGITAL FILE CHARACTERISTICS |
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| File type |
text file |
| Encoding format |
PDF |