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العنوان
Chemical And Technological Studies On Some Foods :
المؤلف
Elsebaie, Essam Mohamed.
هيئة الاعداد
باحث / عصام محمد السباعي أحمد
مشرف / كمال متولي النمر
مشرف / محمود صابر جوده
مشرف / /سمير يوسف عبده السناط
الموضوع
Agricultural Sciences - Food Technology.
تاريخ النشر
2013.
عدد الصفحات
151 p. :
اللغة
الإنجليزية
الدرجة
الدكتوراه
التخصص
علوم وتكنولوجيا الأغذية
تاريخ الإجازة
15/9/2013
مكان الإجازة
جامعة كفر الشيخ - كلية الزراعة - قسم الصناعات الغذائية
الفهرس
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Abstract

Chemical and technological studies were performed to figure out the possibility of utilizing
this herb in production some vital compounds such as protein, oil, and mucilage and polyphenolic
compounds. The results showed that, the Crude protein content was 19.6%, 18.04% and
28.20% in glasswort roots, air parts and seeds, respectively. Meanwhile, Ether extract content in
seeds was25.48%. The isolated proteins from glasswort roots and seeds can be considered as a
good source of essential and nonessential amino acids. Also, the results showed that the total
saturated and unsaturated fatty acids in glasswort seed oil were 21.95% and 78.05%, respectively.
Oleic acid was found to be the dominant fatty acid, 56.58%. Therefore, the results showed that
the isolated mucilage contains xylose (38.4%), galctose (29.7%), glucose (24.3%) and manose (17%).
Also, the results showed that the lowest significant incremental rate in (pH, TBA, aerobic total
count and yeasts and moulds counts) was recorded in minced beef samples treated with 1.5%
(w/w) concentrate of methanolic extract and 1.5% (W/W) glasswort juice. Generally, It can be
recommended to cultivate glasswort (Salicornia fruticosa) in a large scale in the coastal deserts
of the north lakes to use it in the production of some vital compounds.