| 000 | 01799cam a2200349 a 4500 | ||
|---|---|---|---|
| 003 | EG-GiCUC | ||
| 005 | 20250223030328.0 | ||
| 008 | 101226s2010 ua dh f m 000 0 eng d | ||
| 040 |
_aEG-GiCUC _beng _cEG-GiCUC |
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| 041 | 0 | _aeng | |
| 049 | _aDeposite | ||
| 097 | _aPh.D | ||
| 099 | _aCai01.07.09.Ph.D.2010.Am.C | ||
| 100 | 0 | _aAmal Ebrahim Abdelkader Shaaban | |
| 245 | 1 | 0 |
_aChemical technological and biological studies on micronencapsulation of orange peels oil / _cAmal Ebrahim Abdelkader Shaaban ; Supervised Adel Zaki Mohamed Ahmed Badee , Yosef Mostafa Reyad , Sohair Ali Elnawawy |
| 246 | 1 | 5 | _aدراسات كيماوية وتكنولوجية وحيوية على كبسلة زيت قشور البرتقال |
| 260 |
_aCairo : _bAmal Ebrahim Abdelkader Shaaban , _c2010 |
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| 300 |
_a148P. : _bcharts , facsimiles ; _c25cm |
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| 502 | _aThesis (Ph.D.) - Cairo University - Faculty of Agriculture - Department of Food Science and Technology | ||
| 520 | _aMicronencapsulation is one of the quality preservation techniques of sensitive substances and a method for production of materials with new valuable properties , e. g. .in food and pharmaceutical industries . Orange peel oil was encapsulated with Arabic gum ( GA ) , maltodextrin ( MD ) and modified starch ( MS ) by spray drying using inlet and exit air temperature 200 {u00B0}C and 100 {u00B0}C , respectively | ||
| 530 | _aIssued also as CD | ||
| 653 | 4 | _aEmulsion | |
| 653 | 4 | _aOrange peel oil | |
| 653 | 4 | _aVolatile oil | |
| 700 | 0 |
_aAdel Zaki Mohamed Ahmed Badee , _eSupervisor |
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| 700 | 0 |
_aSohair Ali Elnawawy , _eSupervisor |
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| 700 | 0 |
_aYosef Mostafa Reyad , _eSupervisor |
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| 856 | _uhttp://172.23.153.220/th.pdf | ||
| 905 |
_aFatma _eCataloger |
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| 905 |
_aNazla _eRevisor |
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| 942 |
_2ddc _cTH |
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| 999 |
_c32384 _d32384 |
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