000			01904cab a2200349Ia 45 0
001			u182343
003			SIRSI
008			100614s2009 ua ss b eng d
040			_aEAL
041			_aeng _bara
090			_aART MUJAS V34 No2 25
100	1		_aRamadan, Fatma A. M.
240	1	0	_aMansoura University journal of agricultural sciences, 2009 v. 34 (2) _h[electronic resource].
245	1	0	_aEvaluation of antimicrobial and antioxidant potential of tea and carob extracts in buffalo butter _h[electronic resource].
246	1	5	_aتقيم إمكانية استخدام مستخلصات الشاى والخروب كمضادات للميكروبات والأكسدة فى صناعة الزبد الجاموسى.
300			_ap.1049-1064.
504			_aIncludes reference.
520			_aThe present study was carried out to evaluate the antimicrobial and antioxidant effects of black tea extract (BTE), green tea extract (GTE) and carob extract (CRE) in buffalo butter during storage at 4±1°C for 12 weeks and compare to synthetic phenolic compound butylated hydroxytoluene, (BHT). The antibacterial effect and minimal inhibitory concentration (MIC) of extract against Listeria monocytogenes were studied. The effectiveness of these extracts (0.025 - 0.05%) in butter made from pasteurized cream were evaluated by incubating (10⁵ cfu/g) of Listeria monocytogenes.
546			_aSummary in arabic.
650		0	_aPlant extracts
650		0	_aGreen tea
650		0	_aCarob.
650		0	_aAntioxidants.
650		0	_aButter _xStorage.
650		0	_aButter trade.
650		0	_aBuffaloes _xMilk yield.
700	1		_aSadek, Zeinab I.
700	1		_aAbd El-Ghany, I. H. I.
773	0		_tMansoura University Journal of Agricultural Sciences. _g2009.v.34(2) _x1110-0346 _7nnas _wu182197
856	4	0	_uhttp://nile.enal.sci.eg/EALE/2009/MUJAS/3409/2/1049.pdf _zFull Text Article
596			_a1
942			_cAR _2lcc
999			_c38394 _d38394