Sensory , physico - chemical and microbial characteristics of new light mayonnaise formulations / (Record no. 415)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 034310000a22003610004500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | EG-GICUC |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250223024843.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 081006s2006 ua a f m 000 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | EG-GICUC |
| Language of cataloging | eng |
| Transcribing agency | EG-GICUC |
| 041 0# - LANGUAGE CODE | |
| Language code of text/sound track or separate title | Eng |
| 049 ## - LOCAL HOLDINGS (OCLC) | |
| Holding library | Deposite |
| 097 ## - Thesis Degree | |
| Thesis Level | M.Sc |
| 099 ## - LOCAL FREE-TEXT CALL NUMBER (OCLC) | |
| Classification number | Cai01.07.09.M.Sc.2006.Mo.S. |
| 100 0# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Mohamed Bahgat AbouZeid |
| 245 10 - TITLE STATEMENT | |
| Title | Sensory , physico - chemical and microbial characteristics of new light mayonnaise formulations / |
| Statement of responsibility, etc. | Mohamed Bahgat AbouZeid ; Suppervised Nagwa Mohamed ElShimi , Wael Ahmed Bazaraa |
| 246 15 - VARYING FORM OF TITLE | |
| Title proper/short title | الخصائص الحسية و الكيموفيزيائية و الميكروبية لخلطات جديدة من المايونيز المنخفض فى محتوى الزيت |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Cairo : |
| Name of publisher, distributor, etc. | Mohamed Bahgat AbouZeid , |
| Date of publication, distribution, etc. | 2006 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 174P : |
| Other physical details | ill ; |
| Dimensions | 25cm |
| 502 ## - DISSERTATION NOTE | |
| Dissertation note | Thesis (M.Sc.) - Cairo University - Faculty Of Agriculture - Department Of Food Science and Technology |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | The effect of oil type (sunflower , corn , soybean , olive and palm) at different concentrations (10 to 35In hundered persent) , stabilizer type (RR MAYLI 6 , xanthan gum , guar gum and locust bean gum ; each alone or in combination) and stabilizer concentration (05 - 50In hundered persent) on the sensory attributes (color , texture , taste and overall acceptability) , physico - chemical properties (emulsion stability , apparent viscosity , moisture content , total solids , acidity , pH , peroxide value and hydrolytic stability) and microbial quality of several light mayonnaise (LM) formulations during storage at refrigerator temperature (4{u00B0}C ± 2) and at room temperature (24{u00B0}C ± 2) were examinedLM prepared with sunflower oil (25In hundered persent) exhibited the highest sensory scores and stability even when compared with the traditional high fat mayonnaise (75In hundered persent oil) On the other hand , olive and palm oil exhibited very low sensory scoresLM formula containing 25In hundered persent sunflower oil and 5In hundered persent RR MAYLI 6 showed great chemical , physical and microbial stabilityduring the12monthsofstorageatroom temperatureAlso , this formula was rated by the panelists as the formula of choice when compared with other LM tested formulations , traditional high fat mayonnaise (75In hundered persent oil) and other imported LM brands available in the Egyptian marketsCold storage did not significantly affect the sensory qualityHowever , it significantly reduced the deterioration in the physico - chemical properties of the LM formulationsLM formulations very low in oil (15 and 10In hundered persent oil) were successfully achieved using xanthan gum (15In hundered persent) and a mixture of xanthan and guar (075 : 075In hundered persent) , respectivelyIn spite of their very low oil contents , they exhibited sensory shelf life of 4 monthsSuch formulations are considered to be the lowest in oil content amongst those reported in the literature |
| 530 ## - ADDITIONAL PHYSICAL FORM AVAILABLE NOTE | |
| Additional physical form available note | Issued also as CD |
| 653 #4 - INDEX TERM--UNCONTROLLED | |
| Uncontrolled term | Light mayonnaise (LM) |
| 653 #4 - INDEX TERM--UNCONTROLLED | |
| Uncontrolled term | microbial quality |
| 653 #4 - INDEX TERM--UNCONTROLLED | |
| Uncontrolled term | Oil - in - Water emulsion |
| 653 #4 - INDEX TERM--UNCONTROLLED | |
| Uncontrolled term | physico - chemical parameters |
| 653 #4 - INDEX TERM--UNCONTROLLED | |
| Uncontrolled term | sensory attributes |
| 700 0# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Nagwa Mohamed ElShimi , |
| Relator term | |
| 700 0# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Wael Ahmed Bazaraa , |
| Relator term | |
| 856 ## - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="http://172.23.153.220/th.pdf">http://172.23.153.220/th.pdf</a> |
| 905 ## - LOCAL DATA ELEMENT E, LDE (RLIN) | |
| Cataloger | Esam |
| Reviser | Revisor |
| 905 ## - LOCAL DATA ELEMENT E, LDE (RLIN) | |
| Cataloger | Fayza |
| Reviser | Cataloger |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Dewey Decimal Classification |
| Koha item type | Thesis |
| Source of classification or shelving scheme | Not for loan | Home library | Current library | Date acquired | Full call number | Barcode | Date last seen | Koha item type |
|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | المكتبة المركزبة الجديدة - جامعة القاهرة | قاعة الرسائل الجامعية - الدور الاول | 11.02.2024 | Cai01.07.09.M.Sc.2006.Mo.S. | 01010110046096000 | 22.09.2023 | Thesis | |
| Dewey Decimal Classification | المكتبة المركزبة الجديدة - جامعة القاهرة | مخـــزن الرســائل الجـــامعية - البدروم | 11.02.2024 | Cai01.07.09.M.Sc.2006.Mo.S. | 01020110046096000 | 22.09.2023 | CD - Rom |