header
Local cover image
Local cover image
Image from OpenLibrary

Evaluation of thyme and rosemary oils as antimicrobial and antioxidant agents in beef burger / Amal Taher Hassan Khalafallah ; Supervised Abdeirahman Mohamed Khalaf Allah , Mahmoud Ali Ahmed Bekheit

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Cairo : Amal Taher Hassan Khalafallah , 2014Description: 107 P. : ; 25cmOther title:
  • تقييم زيت الزعتر وحصالبان كمضادات للميكروبات والاكسدة فى برجر اللحم [Added title page title]
Subject(s): Online resources: Available additional physical forms:
  • Issued also as CD
Dissertation note: Thesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Food Science and Technology Summary: The present study was carried out to evaluate the effect of essential oils of thyme (Thymus vulgaris L.) and rosemary (Rosmarinus officinalis L.) at concentrations of 200 and 300 ppm, on the quality of fresh beef burger and during frozen storage at -18{u00BA}C for 4 months. The results indicated that addition of the essential oils under study, to beef burger had no effect on the chemical composition and the pH value of the produced burger, while slightly decrease in water holding capacity and cooking loss was observed compared to control through the storage time
Tags from this library: No tags from this library for this title. Log in to add tags.
Star ratings
    Average rating: 0.0 (0 votes)
Holdings
Item type Current library Home library Call number Copy number Status Barcode
Thesis Thesis قاعة الرسائل الجامعية - الدور الاول المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.07.09.M.Sc.2014.Am.E (Browse shelf(Opens below)) Not for loan 01010110063348000
CD - Rom CD - Rom مخـــزن الرســائل الجـــامعية - البدروم المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.07.09.M.Sc.2014.Am.E (Browse shelf(Opens below)) 63348.CD Not for loan 01020110063348000

Thesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Food Science and Technology

The present study was carried out to evaluate the effect of essential oils of thyme (Thymus vulgaris L.) and rosemary (Rosmarinus officinalis L.) at concentrations of 200 and 300 ppm, on the quality of fresh beef burger and during frozen storage at -18{u00BA}C for 4 months. The results indicated that addition of the essential oils under study, to beef burger had no effect on the chemical composition and the pH value of the produced burger, while slightly decrease in water holding capacity and cooking loss was observed compared to control through the storage time

Issued also as CD

There are no comments on this title.

to post a comment.

Click on an image to view it in the image viewer

Local cover image