MARC details
| 000 -LEADER |
|---|
| fixed length control field |
05748namaa22004451i 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
EG-GICUC |
| 005 - أخر تعامل مع التسجيلة |
|---|
| control field |
20260304234525.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
260304s2025 ua a|||frm||| 000 0 eng d |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloguing agency |
EG-GICUC |
| Language of cataloging |
eng |
| Transcribing agency |
EG-GICUC |
| Modifying agency |
EG-GICUC |
| Description conventions |
rda |
| 041 0# - LANGUAGE CODE |
|---|
| Language code of text/sound track or separate title |
eng |
| Language code of summary or abstract |
eng |
| -- |
ara |
| 049 ## - Acquisition Source |
|---|
| Acquisition Source |
Deposit |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
636.2142 |
| 092 ## - LOCALLY ASSIGNED DEWEY CALL NUMBER (OCLC) |
|---|
| Classification number |
636.2142 |
| Edition number |
21 |
| 097 ## - Degree |
|---|
| Degree |
M.Sc |
| 099 ## - LOCAL FREE-TEXT CALL NUMBER (OCLC) |
|---|
| Local Call Number |
Cai01.07.07.M.Sc.2025.Ah.D |
| 100 0# - MAIN ENTRY--PERSONAL NAME |
|---|
| Authority record control number or standard number |
Ahmed Fawzy Abdel Sattar Mohamed, |
| Preparation |
preparation. |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Development of functional cheddar cheese rich in bioactive peptides and γ-aminobutyric acid / |
| Statement of responsibility, etc. |
by Ahmed Fawzy Abdel Sattar Mohamed ; Supervisors Dr. Samia Mahmoud Mohamed Salem El-Dieb, Dr. Ahmed Emam Abdel Mobdy, Dr. Hany Abdel Satar Ahmed Elkashef. |
| 246 15 - VARYING FORM OF TITLE |
|---|
| Title proper/short title |
تطوير جبن تشيدر وظيفي غني بالببتيدات النشطة حيويا وحمض الجاما أمينو بيوتيريك |
| 264 #0 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Date of production, publication, distribution, manufacture, or copyright notice |
2025. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
151 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
25 cm. + |
| Accompanying material |
CD. |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
text |
| Source |
rda content |
| 337 ## - MEDIA TYPE |
|---|
| Media type term |
Unmediated |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
|---|
| Carrier type term |
volume |
| Source |
rdacarrier |
| 502 ## - DISSERTATION NOTE |
|---|
| Dissertation note |
Thesis (M.Sc)-Cairo University, 2025. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Bibliography: pages 125-151. |
| 520 #3 - SUMMARY, ETC. |
|---|
| Summary, etc. |
This study was designed to produce Cheddar cheese rich in bioactive peptides <br/>(BAPs) and γ-aminobutyric acid (GABA). Firstly, the most important types of ripened <br/>cheese were collected from the local market and include very hard types (parmesan), <br/>hard types (Cheddar-Emmental-Ras), semi-hard types (Gouda-Edam-Kashkaval-<br/>Roquefort) and soft types (Camembert) to determine their content of BAPs and <br/>GABA. Cheddar cheese showed a low content of BAPs where it was one of the lowest <br/>in proteolytic activity and its content of angiotensin converting enzyme (ACE) <br/>inhibitory peptides. Also, it did not appear to have any anticancer and antimicrobial <br/>activity. Consequently, Cheddar cheese was selected to improve its content of BAPs <br/>where it is one of the most produced and consumed types of ripened cheeses all over <br/>the world. In addition, ten classical and adjunct cheese starters were evaluated for <br/>their ability to produce BAPs under cheese ripening conditions where these starters <br/>considered one of the most effective factors for BAPs production particularly at <br/>elevated ripening temperature. The results showed that proteolytic, antioxidant and <br/>ACE-I activity increased during storage period, and the rate of increase was the <br/>highest at 15ºC compared with 10℃. Lb. helveticus (Lh-B02), Lb. acidophilus <br/>probiotic (La-5), Lb. paracasei and Lb. rhamnosus (Fresh Q4), and Lc. lactis subsp. <br/>lactis and Lc. lactis subsp. cremoris (MO-30) cultures had high proteolytic activity <br/>and BAPs production. Consequently, these starters were selected for Cheddar cheese <br/>manufacturing, where MO-30 was used as a classical Cheddar cheese starter for all <br/>treatments, while probiotic La-5, Lh-B02 and Fresh Q4 cultures were used as adjunct <br/>starter cultures. MO-30 culture was used alone as a control (B1), while in batches B2, <br/>B3 and B4 probiotic La-5, Lh-B02 and Fresh Q4 cultures were used, respectively, <br/>whereas in B5, La-5, Lh-B02 and Fresh Q4 were used as co-cultures. As the result of <br/>using adjunct starter cultures with elevated ripening temperature (12℃), all <br/>treatments exhibited the highest levels of BAPs compared to the control (B1). After <br/>120 days of ripening B2, B3, and B5 showed the highest proteolytic, antioxidant, <br/>ACE-I activity, whereas B2, B4, and B5 had a high concentration of GABA. As for <br/>anticancer activity, B2 and B4 had the most pronounced effects, and all treatments <br/>exhibited antimicrobial activity against Proteus vulgaris. Regarding organoleptic <br/>assessment, adjunct cultures improved firmness and decreased crumbliness as well as <br/>declined significantly the bitterness of Cheddar cheese. In general, panelists preferred <br/>cheese made by Lh-B02, Fresh Q4, and co-cultures, respectively. |
| 520 #3 - SUMMARY, ETC. |
|---|
| Summary, etc. |
هدفت هذه الدراسة إلى إنتاج جبن تشيدر غني بالمركبات النشطة حيويا. ولتحقيق ذلك، تم تحليل أنواع مختلفة من الجبن المسواة في السوق المحلي لتحديد محتواها من هذه المركبات، حيث أظهرت النتائج أن جبن التشيدر كان الأقل في محتواه من هذه المركبات. وبناءً على ذلك تم إختياره. أظهرت بادئات Lh-B02 وLa-5 و Fresh Q4 قدرة عالية على إنتاج المركبات الحيوية تحت ظروف التسوية. ولذا تم استخدامها في تصنيع أكثر من معاملة من جبن التشيدر. أظهرت النتائج تفوق المعاملات المحتوية على البادئات المساعدة من حيث النشاط المضاد للأكسدة والمثبط لإنزيم ACE ونمو الميكروبات. |
| 530 ## - ADDITIONAL PHYSICAL FORM AVAILABLE NOTE |
|---|
| Issues CD |
Issues also as CD. |
| 546 ## - LANGUAGE NOTE |
|---|
| Text Language |
Text in English and abstract in Arabic & English. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Dairy |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
الألبان |
| 653 #1 - INDEX TERM--UNCONTROLLED |
|---|
| Uncontrolled term |
Cheddar cheese |
| -- |
γ-aminobutyric acid |
| -- |
adjunct cultures |
| -- |
bioactive peptides |
| -- |
ripening conditions |
| 700 0# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Samia Mahmoud Mohamed Salem El-Dieb |
| Relator term |
thesis advisor. |
| 700 0# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Ahmed Emam Abdel Mobdy |
| Relator term |
thesis advisor. |
| 700 0# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Hany Abdel Satar Ahmed Elkashef |
| Relator term |
thesis advisor. |
| 900 ## - Thesis Information |
|---|
| Grant date |
01-01-2025 |
| Supervisory body |
Samia Mahmoud Mohamed Salem El-Dieb |
| -- |
Ahmed Emam Abdel Mobdy |
| -- |
Hany Abdel Satar Ahmed Elkashef |
| Discussion body |
Hany Abdel Satar Ahmed Elkashef |
| -- |
Ahmed Mohamed Elsayed Metwally |
| Universities |
Cairo University |
| Faculties |
Faculty of Agriculture |
| Department |
Department of Dairy Science |
| 905 ## - Cataloger and Reviser Names |
|---|
| Cataloger Name |
Shimaa |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
Thesis |
| Edition |
21 |
| Suppress in OPAC |
No |