| 000 | 02619cam a2200337 a 4500 | ||
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| 003 | EG-GiCUC | ||
| 005 | 20250223032401.0 | ||
| 008 | 190918s2019 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 | _aCai01.07.09.M.Sc.2019.Es.Q | ||
| 100 | 0 | _aEslam Sayed Halmy | |
| 245 | 1 | 0 |
_aQuality characteristics of black olive paste mixed with two natural flavors dried basil and sun -dried tomatoes / _cEslam Sayed Halmy ; Supervised Salwa Bayoumi Elmagoli , Naglaa Hassan Elgazar |
| 246 | 1 | 5 | _aخصائص الجودة لعجينة الزيتون الأسود المخلوطة بنوعين من المنكهات الطبيعية الريحان المجفف والطماطم المجففة شمسياً |
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_aCairo : _bEslam Sayed Halmy , _c2019 |
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| 300 |
_a103 P. : _bcharts ; _c25cm |
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| 502 | _aThesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Food Science Technology | ||
| 520 | _aCommercial pickled black olives were prepared into paste after pitting, washing, grinding and natural flavors (Dried Basil and Dried Tomatoes) were added each at 10% of paste. Flavored paste was filled in glass jars covered with olive oil, pasteurized at 80oC for 10 min and stored for 180days at room temperature. Olive paste samples were analyzed for physicochemical properties, microbiological analysis and sensory evaluation.PH values of the pastes ranged from 3.5 to 4.2. There were significant difference between olive paste without addition and olive paste with basil after 180days of storage. On other hand the olive paste with dried tomatoes had no significant difference after storage. HPLC results show differences of phenolic compounds between pastes. The processing and storage time increased the chromaticity coordinate L*, a* and b* in the samples. Texture analysis showed significant difference only for olive paste with dried tomatoes. Sensory evaluation showed differences between samples , the odor of olive paste with basil and appearance of olive paste with tomatoes had a highly acceptance, but the olive paste without addition had a highly pleasant of taste and overall acceptability | ||
| 530 | _aIssued also as CD | ||
| 653 | 4 | _aMicrobiological analysis Sensory evaluation | |
| 653 | 4 | _aOlive paste | |
| 653 | 4 | _aPhysiochemical properties | |
| 700 | 0 |
_aNaglaa Hassan Elgazar , _eSupervisor |
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| 700 | 0 |
_aSalwa Bayoumi Elmagoli , _eSupervisor |
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| 856 | _uhttp://172.23.153.220/th.pdf | ||
| 905 |
_aNazla _eRevisor |
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| 905 |
_aShimaa _eCataloger |
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| 942 |
_2ddc _cTH |
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| 999 |
_c73975 _d73975 |
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