000 02460cam a2200349 a 4500
003 EG-GiCUC
005 20250223031156.0
008 150317s2014 ua dh f m 000 0 eng d
040 _aEG-GiCUC
_beng
_cEG-GiCUC
041 0 _aeng
049 _aDeposite
097 _aM.Sc
099 _aCai01.07.07.M.Sc.2014.Ah.F
100 0 _aAhmed Ali Abdelmaksoud Ali
245 1 0 _aFunctional properties of extruded milk proteins /
_cAhmed Ali Abdelmaksoud Ali ; Supervised Ismail Hussein Ismail Abdelghany , Mohamed Abdelghany Ibrahim Elasser , Khaled Said Nagy
246 1 5 _aالخواص الوظيفية لبروتينات اللبن المبثوقة
260 _aCairo :
_bAhmed Ali Abdelmaksoud Ali ,
_c2014
300 _a247 P. :
_bcharts , facsimiles ;
_c25cm
502 _aThesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Dairy
520 _aThe present work aimed to study the using of extrusion technology under the suitable conditions to produce different types of extruded products, that made from some of cereal such as (yellow corn, brown rice and oat) then incorporated with different type of milk proteins (Sweet whey solid, whey protein concentrate 35%, whey protein concentrate 80%, milk protein concentrate 70% and sodium caseinate) with add ratio (5 to 80% w/w), which include snack, high protein snack, crispy ball snack, high protein crispy. Also, using the extrusion process to produce texturized milk proteins. Furthermore, it used some of extruded milk proteins as a functional ingredients. The effect of milk proteins on the chemical, physical and functional properties of all extruded products were studied. The results showed that protein contents of extruded products increased significantly (p{u2264}0.05) with the addition of milk proteins. The results showed that the expansion index (EI) of snack products varied between 3.61 and 4.94 mm, where the values of (EI) for the extrudates formulated with 5% MPC were similar to the snack corn meal
530 _aIssued also as CD
653 4 _aExtrusion process
653 4 _aFunctional properties
653 4 _aMilk proteins
700 0 _aIsmail Hussein Ismail Abdelghany ,
_eSupervisor
700 0 _aKhaled Said Nagy ,
_eSupervisor
700 0 _aMohamed Abdelghany Ibrahim Elasser ,
_eSupervisor
856 _uhttp://172.23.153.220/th.pdf
905 _aAml
_eCataloger
905 _aNazla
_eRevisor
942 _2ddc
_cTH
999 _c49887
_d49887