Biochemical studies on acryalamide in Egyptian foods / Nivin Saad Ahmed Elsaid Nail ; Supervised Samir Abdelmonem Ismail , Ebtesam Abdelmonem Mahmoud

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Nivin Saad Ahmed Elsaid Nail

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Material type: Text

TextLanguage: eng Publication details: Cairo : Nivin Saad Ahmed Elsaid Nail , 2010Description: 187P. : charts , facsimiles ; 25cmOther title:

دراسات كيميائية حيوية على الأكريلاميد فى الأغذية المصرية [Added title page title]

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Dissertation note: Thesis (Ph.D.) - Cairo University - Faculty of Agriculture - Department of Biochemistry Summary: The toxic acrylamide was determined in some traditionally commercial and homemade Egyptian foods and mother milk . Some additives were used during preparation of home fried potatoes . Fried onions and eggplants contained very high amounts of acrylamide . Olive leaves prevented formation of acrylamide in home fried potatoes

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Holdings
Item type	Current library	Home library	Call number	Copy number	Status	Date due	Barcode
Thesis	قاعة الرسائل الجامعية - الدور الاول	المكتبة المركزبة الجديدة - جامعة القاهرة	Cai01.07.04.Ph.D.2010.Ni.B (Browse shelf(Opens below))		Not for loan		01010110053393000
CD - Rom	مخـــزن الرســائل الجـــامعية - البدروم	المكتبة المركزبة الجديدة - جامعة القاهرة	Cai01.07.04.Ph.D.2010.Ni.B (Browse shelf(Opens below))	53393.CD	Not for loan		01020110053393000

Thesis (Ph.D.) - Cairo University - Faculty of Agriculture - Department of Biochemistry

The toxic acrylamide was determined in some traditionally commercial and homemade Egyptian foods and mother milk . Some additives were used during preparation of home fried potatoes . Fried onions and eggplants contained very high amounts of acrylamide . Olive leaves prevented formation of acrylamide in home fried potatoes

Issued also as CD

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