| LEADER |
02204nam a22002177a 4500 |
| 001 |
0096320 |
| 044 |
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|b مصر
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| 100 |
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|9 367023
|a Ibrahim, Yasser Mahmoud
|e Author
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| 245 |
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|a Chemical and Microbial Study of Mango and Apricot Seed Kernels in Beef Burger
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| 260 |
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|b جامعة عين شمس - كلية التربية النوعية
|c 2015
|g ابريل
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| 300 |
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|a 37 - 67
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| 336 |
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|a بحوث المؤتمرات
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| 500 |
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|a باللغة الانجليزية
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| 520 |
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|b The results of the current study show that the protein and fat content in Apricot Seed Kernels (ASK) was five time higher than mango Seed Kernels MSK. While, the carbohydrates content in MSK were much higher than ASK. The results demonstrated that mango seeds kernel contained low amount of crude protein. According to the determination the phenolic compounds in apricot and mango seed kernel extract the polyphenols component were higher in mango kernel extract as compared to Apricot kernel extract. Based on the HPLC analysis, comparison with standards, 23 polyphenols could be identified or characterized in mango kernel extract, and 22 polyphenols in apricot extract. On the basis of the above results apricot, and mango kernels are rich in nutrients and could be utilized for cooking and in cosmetic products. The results showed that the total bacterial counts in fresh (untreated) beef burgers were 4x106 CFU/g. The mango and apricot kernels extract reduced total bacterial counts of beef burgers, even after storage for 30 days as refrigerator temperature. These results might be due to a variety of phenolic compounds such as falvonds and gallotannins in the mango and apricot kernels.
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| 653 |
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|a المشمش
|a المانجو
|a الخصائص الكيميائية
|a الميكروبات
|a البرجر
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| 773 |
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|c 010
|d القاهرة
|i كلية التربية النوعية - جامعة عين شمس - مصر
|l 000
|m مج2
|o 7052
|p 2
|s المؤتمر العلمي الثاني: الدراسات النوعية ومتطلبات المجتمع وسوق العمل
|v 002
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| 700 |
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|9 367024
|a Afifi, Nada Mohamed
|e Co-Author
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| 856 |
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|u 7052-002-000-010.pdf
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| 930 |
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|d y
|p y
|q y
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| 995 |
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|a EduSearch
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| 999 |
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|c 703370
|d 703370
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