MARC details
| 000 -LEADER |
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| fixed length control field |
02582nab a22002297a 4500 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
230718s2023 ua ||||ss|||| 00| | 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) |
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| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) |
ART AJAS V54 No1 8 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Maray, Ahmed Rabie Mohamed |
| 9 (RLIN) |
34709 |
| 240 10 - UNIFORM TITLE |
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| Uniform title |
Assiut journal of agricultural sciences, 2023 v. 54 (1) |
| Medium |
[electronic resource] |
| 245 10 - TITLE STATEMENT |
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| Title |
Physicochemical and functional properties, nutritional value and bioactive compounds of some composite flours |
| Medium |
[electronic resource] |
| 246 15 - VARYING FORM OF TITLE |
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| Title proper/short title |
الخصائص الفیزوكیمیائیة والوظیفیة والقیمة التغذویة والمركبات النشطة بیولوجيا لبعض أنواع الدقیق المركب |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
116 - 131 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 aim of this work was to study the properties of composite flours for cereals (oats) and legumes (chickpea and sweet lupine) in addition to 72% wheat flour. The chemical composition, physicochemical and functional properties, nutritional value and bioactive compounds for all flours were determined. The<br/>results showed that there were significant differences (P<0.05) between the flour samples in the majority of those parameters. Data showed that the whole sweet lupine flour had a higher value of each protein, ash, lipid and crude fiber content, while the lowest values of the same chemical composition components were obtained with the 72% wheat flour. In the same trend, whole sweet lupine flour had higher amounts of physicochemical and functional properties, including (WAC and OAC) and bulk density, but its pH value was low compared to other flours. For the mineral contents, the whole oat flour had a higher content of Mg, P and Zn; and higher amount of Fe was recorded with chickpea flour; and a higher value of K was achieved by whole flours from chickpea and sweet lupine, on the other hand the 72% wheat flour had lower contents of those minerals.<br/>Results showed that the whole sweet lupine flour had higher values with regard to the amino acid composition and (TPC and TFC). It was discovered that the whole flour from legumes, particularly sweet lupine flour, had the highest values for most these parameters.<br/>Keywords: Composite flour, Cereal/leguminous blend, Bulk density, Amino acids. |
| 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 |
Composite flour |
| 9 (RLIN) |
34710 |
| 773 0# - HOST ITEM ENTRY |
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| Title |
Assiut Journal of Agricultural Sciences. |
| Related parts |
2023.v.54(1) |
| International Standard Serial Number |
1110-0486 |
| Record control number |
u158554 |
| Control subfield |
nnas |
| 856 40 - ELECTRONIC LOCATION AND ACCESS |
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| Uniform Resource Identifier |
http://nile.enal.sci.eg/EALE/2023/AJAS/5423/1/116.pdf |
| Public note |
Full Text Article |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Source of classification or shelving scheme |
alc |
| Articles |
AR |