| 000 | 01859cam a2200349 a 4500 | ||
|---|---|---|---|
| 003 | EG-GiCUC | ||
| 005 | 20250223031432.0 | ||
| 008 | 160229s2015 ua d f m 000 0 eng d | ||
| 040 |
_aEG-GiCUC _beng _cEG-GiCUC |
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| 041 | 0 | _aeng | |
| 049 | _aDeposite | ||
| 097 | _aM.Sc | ||
| 099 | _aCai01.07.07.M.Sc.2015.He.U | ||
| 100 | 0 | _aHend Helmy ElSayed Ali | |
| 245 | 1 | 4 |
_aThe use of transglutaminase enzyme in manufacturing ripened hard cheese / _cHend Helmy ElSayed Ali ; Supervised Ahmed Mohamed Mohamed Metwally , Sanaa Mohamed Abdelbaki Badran , Eisa Abdelghaffar Emara |
| 246 | 1 | 5 | _aإستخدام إنزيم الترانس جلوتاميناز فى تصنيع الجبن الجاف |
| 260 |
_aCairo : _bHend Helmy ElSayed Ali , _c2015 |
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| 300 |
_a48 P. : _bcharts ; _c25cm |
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| 502 | _aThesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Dairy | ||
| 520 | _aCultures were selected for their proteolytic properties to be used for Ras cheese making with transglutaminase. Cultures made contained Lactobacillus helveticus, Lactococcus lactis and Lactobacillus casei resulted in highest cheese yield, Organoleptic scores and best texture than the control of L.bulgaricus and S. thermophilus. Green tea extract could be used to stimulate lactic acid bacteria proteolysis. Green tea extract beside its activation effect, adds polyphenols which renders cheese as a functional food | ||
| 530 | _aIssued also as CD | ||
| 653 | 4 | _alactic acid bacteria | |
| 653 | 4 | _aRas cheese | |
| 653 | 4 | _aTransglutaminase | |
| 700 | 0 |
_aAhmed Mohamed Mohamed Metwally , _eSupervisor |
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| 700 | 0 |
_aEisa Ebdelghaffar Emara , _eSupervisor |
|
| 700 | 0 |
_aSanaa Mohamed Abdelbaki Badran , _eSupervisor |
|
| 856 | _uhttp://172.23.153.220/th.pdf | ||
| 905 |
_aEnas _eCataloger |
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| 905 |
_aNazla _eRevisor |
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| 942 |
_2ddc _cTH |
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| 999 |
_c55247 _d55247 |
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