MARC details
| 000 -LEADER |
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| fixed length control field |
03106nab a22003137a 4500 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
231204s2023 ua ||||ss|||| 00| 0 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 MUJFDS V14 No8 1 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
El-Awady, Asmaa A. |
| 9 (RLIN) |
27874 |
| 240 10 - UNIFORM TITLE |
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| Uniform title |
Mansoura University journal of food and dairy sciences, 2023 v. 14 (8) |
| Medium |
[electronic resource]. |
| 245 10 - TITLE STATEMENT |
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| Title |
Impact of mint and clove extract (Nanoformulations) on functional yoghurt properties |
| Medium |
[electronic resource] |
| 246 15 - VARYING FORM OF TITLE |
|---|
| Title proper/short title |
تأثير مستخلص النعناع والقرنفل (تركيبات نانوية) على خصائص الزبادي الوظيفي |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
181 -188 p. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
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| Bibliography, etc. note |
Includes bibliographic reference |
| 520 ## - SUMMARY, ETC. |
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| Summary, etc. |
Study investigates the effect of nanoformulations of clove and mint extract on functional yoghurt's microbiological, phenolic, and sensory properties. Clove and mint extract nanoformulations have particle sizes of 5.97±0.48 nm and 196.1±11.14 nm, respectively. Clove extract nanoformulations (CENFs) showed the highest relative antioxidant activity, ferric-reducing antioxidant power, total phenolic, and total flavonoid components as compared to mint extract nanoformulations (MENFs). The yoghurt sample with 0.025% clove extract nanoformulations had the highest GAE content of 114.18 μg/mg, while the sample with 0.0125% mint extract nanoformulations had the highest content of 94.62 μg/mg after 15 days in a refrigerator. Microbial analysis showed significant effects on lactic acid bacteria, yeast, and mould counts in yoghurt prepared with clove extract nanoformulations (CENFs) and mint extract nanoformulations (MENFs) and storage periods at refrigeration temperatures degree up to 15 days. Total bacterial counts in yoghurt did not differ significantly from the control sample. The coliform group not detected in any samples during the storage period. The sensory evaluation showed significant effects on the appearance and flavor of yoghurt with different concentrations of clove extract nanoformulations (CENFs) (0.0125, 0.025, and 0.05%) compared to the control sample. However, body and texture evaluations showed no significant difference. Significant differences were observed between yoghurt prepared with mint extract nanoformulations (MENFs) and the control sample in appearance, body, texture, and flavor. The sensory score was significantly reduced with the addition, and with increasing MENF concentration, a lower sensory score was observed.<br/>Keywords: Clove, mint, nanoformulations, total phenolic, functional yoghurt. |
| 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 |
Clove (Spice) |
| 9 (RLIN) |
22359 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Lamiaceae |
| 9 (RLIN) |
21919 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Yogurt |
| 653 ## - NAL Term |
|---|
| Uncontrolled term |
Nanoformulations |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Yossif, Huda M. S. |
| 9 (RLIN) |
32831 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Abo-Srea, M. M. |
| 9 (RLIN) |
21147 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Shalabi, Ola M. A. K. |
| 9 (RLIN) |
33466 |
| 773 0# - HOST ITEM ENTRY |
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| Title |
Mansoura University Journal of Food and Dairy Sciences. |
| Related parts |
2023.v.14(8) |
| 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/2023/MUJFDS/1423/8/181.pdf |
| Public note |
Full Text Article |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
alc |
| Articles |
AR |
| 347 ## - DIGITAL FILE CHARACTERISTICS |
|---|
| File type |
text file |
| Encoding format |
PDF |
