| 000 | 02823cab a2200313Ia 45 0 | ||
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_c46953 _d46953 |
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| 001 | u193438 | ||
| 003 | SIRSI | ||
| 008 | 110712s2008 ua ss b eng d | ||
| 040 | _aEAL | ||
| 041 |
_aeng _bara |
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| 090 | _aART AJFST V5 No1 5 | ||
| 100 | 1 |
_aEL-Zahar, K. _922435 |
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| 240 | 1 | 0 |
_aAlexandria journal of food science and technology, 2008 v.5 (1) _h[electronic resource]. |
| 245 | 1 | 0 |
_aChemical composition and occurrence of mycotoxins in six blue¬mould-ripened cheeses in Egypt _h[electronic resource]. |
| 246 | 1 | 5 | _aالتركيب الكيماوي وتواجد السموم الفطرية في ستة أنواع من الجبن المسوى بالفطريات الزرقاء في مصر. |
| 300 | _ap.43-50. | ||
| 504 | _aIncludes references. | ||
| 520 | _aChemical composition (fat, moisture, protein, salt, titratable acidity, and pH), proteolysis (tree amino acids), lipolysis (total volatile fatty acids and tree fatty acids), and some mycotoxins were determined in all cheese samples studied. Saint Agur was characterized by its high concentrations of total protein (22.04%), total amino acids (5.21 rogl g), fat (33.79%), and TVFA (25.3 ml NaOH/10 mg cheese) and lowest concentrations of salt (2.41%) and moisture (40.20%). Bleu d' Auvergne, had a pH around 6.0, and the highest concentrations of salt in moisture (8.0%), soluble nitrogen (51.98%), moisture (47.09%) and salt (3.76%) of all cheeses investigated. Bleu d' Auvergne bad the lowest fat content (28.42%) and TVFA (20.1 ml NaOH/100mg cheese) of all the cheeses studied. Cheese samples were analyzed for seven mycotoxins (Roqurfortine C, Mycophenolic acid, Penicillin acid, Afla- toxin G1, Aflatoxin MI, Aflatoxin Bl, Aflatoxin B2). Roqurfortine C was detected in an of the blue mould cbeese samples in concentrations of 1.6-14µg kg⁻¹. Two blue. cheese samples (Saint Agur and Moby blue) contained also 0.35 and 0.47 Ilg kg⁻¹ mycophenolic acid, respectively. Penicillic acid was detected (0.12, 0.41 and 0.53⁻¹ µg/ kg) in Gorgonzola, Saint Agur and Moby blue, respectively. Aflatoxin Gl, aflatoxin MI, aAfltoxin B l and aflatoxin B2 were not detected in the tested cheeses, this is likely to be due to best manufacturing practises applied in the cheese production, and at the same time the storage conditions are all strictly controlled in order to avoid mould contamina¬tion and aflatoxins formation. | ||
| 546 | _aSummary in Arabic. | ||
| 650 | 0 |
_aCheese _xComposition. _922436 |
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| 650 | 0 |
_aRoquefort cheese. _922437 |
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| 650 | 0 |
_aCheese _xMicrobiology. _922438 |
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| 650 | 0 |
_aMycotoxins. _922439 |
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| 700 | 1 |
_aAbdel Galeel, A. A. _922440 |
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| 700 | 1 |
_aHendawi, M. Y. _922441 |
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| 773 | 0 |
_tAlexandria Journal of Food Science and Technology. _g2008.v.5(1) _x1687-3920 _7nnas |
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| 856 | 4 | 0 |
_uhttp://nile.enal.sci.eg/EALE/2008/AJFST/508/1/43.pdf _zFull Text Article |
| 942 |
_cAR _2lcc |
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