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|---|---|---|---|
| 003 | EG-GiCUC | ||
| 005 | 20250223030722.0 | ||
| 008 | 121206s2012 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 | _aCai01.08.06.M.Sc.2012.As.I | ||
| 100 | 0 | _aAsmaa Abdelmohsen Ramadan | |
| 245 | 1 | 0 |
_aIn vitro and in vivo studies on proposed natural antibacterials and traditional antibiotics / _cAsmaa Abdelmohsen Ramadan ; Supervised Magdi Ali Amin , Sahar Youssef Alokbi , Amal Emad Eldin Ali |
| 246 | 1 | 5 | _aدراسات معملية وبيولوجية على مضادات بكتيرية طبيعية مقترحة والمضادات الحيوية الشائعة |
| 260 |
_aCairo : _bAsmaa Abdelmohsen Ramadan , _c2012 |
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| 300 |
_a149P. : _bcharts ; _c25cm |
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| 502 | _aThesis (M.Sc.) - Cairo University - Faculty of Pharmacy - Department of Microbiology and Immunology | ||
| 520 | _aFunctional food is food or food ingredients that possess health benefits , among which is the antibacterial activity . Probiotics and phytochemicals are categorized as functional food . The objective of the present work was to study the potential in vitro antibacterial effect of selected probiotics (L. acidophilus , Bifidobacterium bifidum , L. rhamnosus B - 445 and L. reuteri B - 14171) and functional food ingredients (chamomile , pomegrante , carob and turmeric) towards some food poisoning bacteria | ||
| 530 | _aIssued also as CD | ||
| 653 | 4 | _aAAD | |
| 653 | 4 | _aFunctional food | |
| 653 | 4 | _aProbiotics | |
| 700 | 0 |
_aAmal Emad Eldin Ali , _eSupervisor |
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| 700 | 0 |
_aMagdi Ali Amin , _eSupervisor |
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| 700 | 0 |
_aSahar Youssef Alokbi , _eSupervisor |
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| 856 | _uhttp://172.23.153.220/th.pdf | ||
| 905 |
_aFatma _eCataloger |
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| 905 |
_aNazla _eRevisor |
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| 942 |
_2ddc _cTH |
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| 999 |
_c40497 _d40497 |
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