Utilization of potato peels as source of phenolic compounds in the production of bread as functional food / Alamir Ebrahiem Alweshahy ; Supervised Mohamed Mohamed Elnoketi , Mahmoud Ali Bekheet , Wagih Ahmed Elmalky

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Alamir Ebrahiem Alweshahy

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TextLanguage: English Publication details: Cairo : Alamir Ebrahiem Alweshahy , 2011Description: 152 P. : facsimiles ; 30cmOther title:

الاستفادة من قشور البطاطس كمصدر للمركبات الفينولية فى انتاج الخبز كغذاء وظيفى [Added title page title]

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Dissertation note: Thesis (Ph.D.) - Cairo University - Faculty of Agriculture - Department of Food Science and Technology Summary: Peel samples of two potato varieties penta and marcy grown in ontario Canada were evaluated as a source of polyphenolic compounds (PC) and related antioxidant capacity . PCand total antioxidant capacity (TAC) were assessed using both chromatographic and spectrophotometric methods

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Item type	Current library	Home library	Call number	Copy number	Status	Barcode
Thesis	قاعة الرسائل الجامعية - الدور الاول	المكتبة المركزبة الجديدة - جامعة القاهرة	Cai01.07.09.Ph.D.2011.Al.U (Browse shelf(Opens below))		Not for loan	01010110055658000
CD - Rom	مخـــزن الرســائل الجـــامعية - البدروم	المكتبة المركزبة الجديدة - جامعة القاهرة	Cai01.07.09.Ph.D.2011.Al.U (Browse shelf(Opens below))	55658.CD	Not for loan	01020110055658000

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Thesis (Ph.D.) - Cairo University - Faculty of Agriculture - Department of Food Science and Technology

Peel samples of two potato varieties penta and marcy grown in ontario Canada were evaluated as a source of polyphenolic compounds (PC) and related antioxidant capacity . PCand total antioxidant capacity (TAC) were assessed using both chromatographic and spectrophotometric methods

Issued also as CD

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