Preparation of Hulu-mur flavored carbonated beverage based on Feterita sorghum (Sorghum bicolor) malt

<p< </p<<p<In this study, sorghum Feterita malt extract was used to prepare carbonated beverages flavored with traditional Hulu-mur spices extract. The beverages produced were assessed for their physicochemical, sensory, and nutritional qualities. Malting (3–5 days) of the Feterit...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Sara F. A. Baidab [verfasserIn] Solafa A. Hamad [verfasserIn] Abdel Halim R. Ahmed [verfasserIn] Isam A. Mohamed Ahmed [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2016

Schlagwörter:	carbonated beverage Feterita germination Hulu-mur sorghum

Übergeordnetes Werk:	In: International Journal of Food Studies - ISEKI_Food Association (IFA), 2013, 5(2016), 2
Übergeordnetes Werk:	volume:5 ; year:2016 ; number:2

Links:	Link aufrufen Link aufrufen Journal toc

Katalog-ID:	DOAJ009434070

Internformat


LEADER	01000caa a22002652 4500
001	DOAJ009434070
003	DE-627
005	20230310020654.0
007	cr uuu---uuuuu
008	230225s2016 xx \|\|\|\|\|o 00\| \|\|eng c
035			\|a (DE-627)DOAJ009434070
035			\|a (DE-599)DOAJ537566270f604f7b96b316104c566efd
040			\|a DE-627 \|b ger \|c DE-627 \|e rakwb
041			\|a eng
050		0	\|a TP368-456
100	0		\|a Sara F. A. Baidab \|e verfasserin \|4 aut
245	1	0	\|a Preparation of Hulu-mur flavored carbonated beverage based on Feterita sorghum (Sorghum bicolor) malt
264		1	\|c 2016
336			\|a Text \|b txt \|2 rdacontent
337			\|a Computermedien \|b c \|2 rdamedia
338			\|a Online-Ressource \|b cr \|2 rdacarrier
520			\|a <p< </p<<p<In this study, sorghum Feterita malt extract was used to prepare carbonated beverages flavored with traditional Hulu-mur spices extract. The beverages produced were assessed for their physicochemical, sensory, and nutritional qualities. Malting (3–5 days) of the Feterita grains showed significant (<em<P</em< ≤ 0.05) differences in proximate composition from that of unmalted grains. Protein and sugars increased significantly (<em<P</em< ≤ 0.05) with increased the malting time (days), while there was a significant (<em<P</em< ≤ 0.05) reduction in oil and starch content during malting progress. The kilning temperature of 150°C for 20 minutes was found to produce the most acceptable Hulu-mur carbonated beverage analogue in terms of flavor and taste. Significant differences (<em<P</em< ≤ 0.05) were observed in physicochemical and nutritional qualities between the Hulu-mur analogue carbonated beverage and commercial non-alcoholic beverage. The Hulu-mur carbonated beverage analogue was rich in Na, K, Ca, and Fe (26.45, 21.84, 24.00, and 0.57 mg /100 g, respectively) compared to levels of the same minerals in the non-alcoholic beverage (22.31, 8.19, 22.00 and 0.15 mg/100 g, respectively). The Hulu-mur analogue also had a higher calorific value (35.85 kcal /100 mL) compared to the non-alcoholic beverage (32.96 kcal/100 mL).</p<<p<<span style="font-family: Calibri;"<<br /<</span<</p<
650		4	\|a carbonated beverage
650		4	\|a Feterita
650		4	\|a germination
650		4	\|a Hulu-mur
650		4	\|a sorghum
653		0	\|a Food processing and manufacture
700	0		\|a Solafa A. Hamad \|e verfasserin \|4 aut
700	0		\|a Abdel Halim R. Ahmed \|e verfasserin \|4 aut
700	0		\|a Isam A. Mohamed Ahmed \|e verfasserin \|4 aut
773	0	8	\|i In \|t International Journal of Food Studies \|d ISEKI_Food Association (IFA), 2013 \|g 5(2016), 2 \|w (DE-627)745619886 \|w (DE-600)2714813-0 \|x 21821054 \|7 nnns
773	1	8	\|g volume:5 \|g year:2016 \|g number:2
856	4	0	\|u https://doaj.org/article/537566270f604f7b96b316104c566efd \|z kostenfrei
856	4	0	\|u https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/304 \|z kostenfrei
856	4	2	\|u https://doaj.org/toc/2182-1054 \|y Journal toc \|z kostenfrei
912			\|a GBV_USEFLAG_A
912			\|a SYSFLAG_A
912			\|a GBV_DOAJ
912			\|a GBV_ILN_20
912			\|a GBV_ILN_22
912			\|a GBV_ILN_24
912			\|a GBV_ILN_31
912			\|a GBV_ILN_39
912			\|a GBV_ILN_40
912			\|a GBV_ILN_60
912			\|a GBV_ILN_62
912			\|a GBV_ILN_63
912			\|a GBV_ILN_65
912			\|a GBV_ILN_69
912			\|a GBV_ILN_70
912			\|a GBV_ILN_73
912			\|a GBV_ILN_95
912			\|a GBV_ILN_105
912			\|a GBV_ILN_110
912			\|a GBV_ILN_151
912			\|a GBV_ILN_161
912			\|a GBV_ILN_213
912			\|a GBV_ILN_224
912			\|a GBV_ILN_230
912			\|a GBV_ILN_285
912			\|a GBV_ILN_293
912			\|a GBV_ILN_602
912			\|a GBV_ILN_2014
912			\|a GBV_ILN_4012
912			\|a GBV_ILN_4037
912			\|a GBV_ILN_4112
912			\|a GBV_ILN_4125
912			\|a GBV_ILN_4126
912			\|a GBV_ILN_4249
912			\|a GBV_ILN_4305
912			\|a GBV_ILN_4306
912			\|a GBV_ILN_4307
912			\|a GBV_ILN_4313
912			\|a GBV_ILN_4322
912			\|a GBV_ILN_4323
912			\|a GBV_ILN_4324
912			\|a GBV_ILN_4325
912			\|a GBV_ILN_4367
912			\|a GBV_ILN_4700
951			\|a AR
952			\|d 5 \|j 2016 \|e 2

Indexfelder

author_variant	s f a b sfab s a h sah a h r a ahra i a m a iama
matchkey_str	article:21821054:2016----::rprtoohlmrlvrdabntdeeaeaeoftrts
hierarchy_sort_str	2016
callnumber-subject-code	TP
publishDate	2016
allfields	(DE-627)DOAJ009434070 (DE-599)DOAJ537566270f604f7b96b316104c566efd DE-627 ger DE-627 rakwb eng TP368-456 Sara F. A. Baidab verfasserin aut Preparation of Hulu-mur flavored carbonated beverage based on Feterita sorghum (Sorghum bicolor) malt 2016 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier <p< </p<<p<In this study, sorghum Feterita malt extract was used to prepare carbonated beverages flavored with traditional Hulu-mur spices extract. The beverages produced were assessed for their physicochemical, sensory, and nutritional qualities. Malting (3–5 days) of the Feterita grains showed significant (<em<P</em< ≤ 0.05) differences in proximate composition from that of unmalted grains. Protein and sugars increased significantly (<em<P</em< ≤ 0.05) with increased the malting time (days), while there was a significant (<em<P</em< ≤ 0.05) reduction in oil and starch content during malting progress. The kilning temperature of 150°C for 20 minutes was found to produce the most acceptable Hulu-mur carbonated beverage analogue in terms of flavor and taste. Significant differences (<em<P</em< ≤ 0.05) were observed in physicochemical and nutritional qualities between the Hulu-mur analogue carbonated beverage and commercial non-alcoholic beverage. The Hulu-mur carbonated beverage analogue was rich in Na, K, Ca, and Fe (26.45, 21.84, 24.00, and 0.57 mg /100 g, respectively) compared to levels of the same minerals in the non-alcoholic beverage (22.31, 8.19, 22.00 and 0.15 mg/100 g, respectively). The Hulu-mur analogue also had a higher calorific value (35.85 kcal /100 mL) compared to the non-alcoholic beverage (32.96 kcal/100 mL).</p<<p<<span style="font-family: Calibri;"<<br /<</span<</p< carbonated beverage Feterita germination Hulu-mur sorghum Food processing and manufacture Solafa A. Hamad verfasserin aut Abdel Halim R. Ahmed verfasserin aut Isam A. Mohamed Ahmed verfasserin aut In International Journal of Food Studies ISEKI_Food Association (IFA), 2013 5(2016), 2 (DE-627)745619886 (DE-600)2714813-0 21821054 nnns volume:5 year:2016 number:2 https://doaj.org/article/537566270f604f7b96b316104c566efd kostenfrei https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/304 kostenfrei https://doaj.org/toc/2182-1054 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 5 2016 2
spelling	(DE-627)DOAJ009434070 (DE-599)DOAJ537566270f604f7b96b316104c566efd DE-627 ger DE-627 rakwb eng TP368-456 Sara F. A. Baidab verfasserin aut Preparation of Hulu-mur flavored carbonated beverage based on Feterita sorghum (Sorghum bicolor) malt 2016 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier <p< </p<<p<In this study, sorghum Feterita malt extract was used to prepare carbonated beverages flavored with traditional Hulu-mur spices extract. The beverages produced were assessed for their physicochemical, sensory, and nutritional qualities. Malting (3–5 days) of the Feterita grains showed significant (<em<P</em< ≤ 0.05) differences in proximate composition from that of unmalted grains. Protein and sugars increased significantly (<em<P</em< ≤ 0.05) with increased the malting time (days), while there was a significant (<em<P</em< ≤ 0.05) reduction in oil and starch content during malting progress. The kilning temperature of 150°C for 20 minutes was found to produce the most acceptable Hulu-mur carbonated beverage analogue in terms of flavor and taste. Significant differences (<em<P</em< ≤ 0.05) were observed in physicochemical and nutritional qualities between the Hulu-mur analogue carbonated beverage and commercial non-alcoholic beverage. The Hulu-mur carbonated beverage analogue was rich in Na, K, Ca, and Fe (26.45, 21.84, 24.00, and 0.57 mg /100 g, respectively) compared to levels of the same minerals in the non-alcoholic beverage (22.31, 8.19, 22.00 and 0.15 mg/100 g, respectively). The Hulu-mur analogue also had a higher calorific value (35.85 kcal /100 mL) compared to the non-alcoholic beverage (32.96 kcal/100 mL).</p<<p<<span style="font-family: Calibri;"<<br /<</span<</p< carbonated beverage Feterita germination Hulu-mur sorghum Food processing and manufacture Solafa A. Hamad verfasserin aut Abdel Halim R. Ahmed verfasserin aut Isam A. Mohamed Ahmed verfasserin aut In International Journal of Food Studies ISEKI_Food Association (IFA), 2013 5(2016), 2 (DE-627)745619886 (DE-600)2714813-0 21821054 nnns volume:5 year:2016 number:2 https://doaj.org/article/537566270f604f7b96b316104c566efd kostenfrei https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/304 kostenfrei https://doaj.org/toc/2182-1054 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 5 2016 2
allfields_unstemmed	(DE-627)DOAJ009434070 (DE-599)DOAJ537566270f604f7b96b316104c566efd DE-627 ger DE-627 rakwb eng TP368-456 Sara F. A. Baidab verfasserin aut Preparation of Hulu-mur flavored carbonated beverage based on Feterita sorghum (Sorghum bicolor) malt 2016 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier <p< </p<<p<In this study, sorghum Feterita malt extract was used to prepare carbonated beverages flavored with traditional Hulu-mur spices extract. The beverages produced were assessed for their physicochemical, sensory, and nutritional qualities. Malting (3–5 days) of the Feterita grains showed significant (<em<P</em< ≤ 0.05) differences in proximate composition from that of unmalted grains. Protein and sugars increased significantly (<em<P</em< ≤ 0.05) with increased the malting time (days), while there was a significant (<em<P</em< ≤ 0.05) reduction in oil and starch content during malting progress. The kilning temperature of 150°C for 20 minutes was found to produce the most acceptable Hulu-mur carbonated beverage analogue in terms of flavor and taste. Significant differences (<em<P</em< ≤ 0.05) were observed in physicochemical and nutritional qualities between the Hulu-mur analogue carbonated beverage and commercial non-alcoholic beverage. The Hulu-mur carbonated beverage analogue was rich in Na, K, Ca, and Fe (26.45, 21.84, 24.00, and 0.57 mg /100 g, respectively) compared to levels of the same minerals in the non-alcoholic beverage (22.31, 8.19, 22.00 and 0.15 mg/100 g, respectively). The Hulu-mur analogue also had a higher calorific value (35.85 kcal /100 mL) compared to the non-alcoholic beverage (32.96 kcal/100 mL).</p<<p<<span style="font-family: Calibri;"<<br /<</span<</p< carbonated beverage Feterita germination Hulu-mur sorghum Food processing and manufacture Solafa A. Hamad verfasserin aut Abdel Halim R. Ahmed verfasserin aut Isam A. Mohamed Ahmed verfasserin aut In International Journal of Food Studies ISEKI_Food Association (IFA), 2013 5(2016), 2 (DE-627)745619886 (DE-600)2714813-0 21821054 nnns volume:5 year:2016 number:2 https://doaj.org/article/537566270f604f7b96b316104c566efd kostenfrei https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/304 kostenfrei https://doaj.org/toc/2182-1054 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 5 2016 2
allfieldsGer	(DE-627)DOAJ009434070 (DE-599)DOAJ537566270f604f7b96b316104c566efd DE-627 ger DE-627 rakwb eng TP368-456 Sara F. A. Baidab verfasserin aut Preparation of Hulu-mur flavored carbonated beverage based on Feterita sorghum (Sorghum bicolor) malt 2016 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier <p< </p<<p<In this study, sorghum Feterita malt extract was used to prepare carbonated beverages flavored with traditional Hulu-mur spices extract. The beverages produced were assessed for their physicochemical, sensory, and nutritional qualities. Malting (3–5 days) of the Feterita grains showed significant (<em<P</em< ≤ 0.05) differences in proximate composition from that of unmalted grains. Protein and sugars increased significantly (<em<P</em< ≤ 0.05) with increased the malting time (days), while there was a significant (<em<P</em< ≤ 0.05) reduction in oil and starch content during malting progress. The kilning temperature of 150°C for 20 minutes was found to produce the most acceptable Hulu-mur carbonated beverage analogue in terms of flavor and taste. Significant differences (<em<P</em< ≤ 0.05) were observed in physicochemical and nutritional qualities between the Hulu-mur analogue carbonated beverage and commercial non-alcoholic beverage. The Hulu-mur carbonated beverage analogue was rich in Na, K, Ca, and Fe (26.45, 21.84, 24.00, and 0.57 mg /100 g, respectively) compared to levels of the same minerals in the non-alcoholic beverage (22.31, 8.19, 22.00 and 0.15 mg/100 g, respectively). The Hulu-mur analogue also had a higher calorific value (35.85 kcal /100 mL) compared to the non-alcoholic beverage (32.96 kcal/100 mL).</p<<p<<span style="font-family: Calibri;"<<br /<</span<</p< carbonated beverage Feterita germination Hulu-mur sorghum Food processing and manufacture Solafa A. Hamad verfasserin aut Abdel Halim R. Ahmed verfasserin aut Isam A. Mohamed Ahmed verfasserin aut In International Journal of Food Studies ISEKI_Food Association (IFA), 2013 5(2016), 2 (DE-627)745619886 (DE-600)2714813-0 21821054 nnns volume:5 year:2016 number:2 https://doaj.org/article/537566270f604f7b96b316104c566efd kostenfrei https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/304 kostenfrei https://doaj.org/toc/2182-1054 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 5 2016 2
allfieldsSound	(DE-627)DOAJ009434070 (DE-599)DOAJ537566270f604f7b96b316104c566efd DE-627 ger DE-627 rakwb eng TP368-456 Sara F. A. Baidab verfasserin aut Preparation of Hulu-mur flavored carbonated beverage based on Feterita sorghum (Sorghum bicolor) malt 2016 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier <p< </p<<p<In this study, sorghum Feterita malt extract was used to prepare carbonated beverages flavored with traditional Hulu-mur spices extract. The beverages produced were assessed for their physicochemical, sensory, and nutritional qualities. Malting (3–5 days) of the Feterita grains showed significant (<em<P</em< ≤ 0.05) differences in proximate composition from that of unmalted grains. Protein and sugars increased significantly (<em<P</em< ≤ 0.05) with increased the malting time (days), while there was a significant (<em<P</em< ≤ 0.05) reduction in oil and starch content during malting progress. The kilning temperature of 150°C for 20 minutes was found to produce the most acceptable Hulu-mur carbonated beverage analogue in terms of flavor and taste. Significant differences (<em<P</em< ≤ 0.05) were observed in physicochemical and nutritional qualities between the Hulu-mur analogue carbonated beverage and commercial non-alcoholic beverage. The Hulu-mur carbonated beverage analogue was rich in Na, K, Ca, and Fe (26.45, 21.84, 24.00, and 0.57 mg /100 g, respectively) compared to levels of the same minerals in the non-alcoholic beverage (22.31, 8.19, 22.00 and 0.15 mg/100 g, respectively). The Hulu-mur analogue also had a higher calorific value (35.85 kcal /100 mL) compared to the non-alcoholic beverage (32.96 kcal/100 mL).</p<<p<<span style="font-family: Calibri;"<<br /<</span<</p< carbonated beverage Feterita germination Hulu-mur sorghum Food processing and manufacture Solafa A. Hamad verfasserin aut Abdel Halim R. Ahmed verfasserin aut Isam A. Mohamed Ahmed verfasserin aut In International Journal of Food Studies ISEKI_Food Association (IFA), 2013 5(2016), 2 (DE-627)745619886 (DE-600)2714813-0 21821054 nnns volume:5 year:2016 number:2 https://doaj.org/article/537566270f604f7b96b316104c566efd kostenfrei https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/304 kostenfrei https://doaj.org/toc/2182-1054 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 5 2016 2
language	English
source	In International Journal of Food Studies 5(2016), 2 volume:5 year:2016 number:2
sourceStr	In International Journal of Food Studies 5(2016), 2 volume:5 year:2016 number:2
format_phy_str_mv	Article
institution	findex.gbv.de
topic_facet	carbonated beverage Feterita germination Hulu-mur sorghum Food processing and manufacture
isfreeaccess_bool	true
container_title	International Journal of Food Studies
authorswithroles_txt_mv	Sara F. A. Baidab @@aut@@ Solafa A. Hamad @@aut@@ Abdel Halim R. Ahmed @@aut@@ Isam A. Mohamed Ahmed @@aut@@
publishDateDaySort_date	2016-01-01T00:00:00Z
hierarchy_top_id	745619886
id	DOAJ009434070
language_de	englisch
fullrecord	<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">DOAJ009434070</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230310020654.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">230225s2016 xx \|\|\|\|\|o 00\| \|\|eng c</controlfield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)DOAJ009434070</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)DOAJ537566270f604f7b96b316104c566efd</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="050" ind1=" " ind2="0"><subfield code="a">TP368-456</subfield></datafield><datafield tag="100" ind1="0" ind2=" "><subfield code="a">Sara F. A. Baidab</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Preparation of Hulu-mur flavored carbonated beverage based on Feterita sorghum (Sorghum bicolor) malt</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2016</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a"><p< </p<<p<In this study, sorghum Feterita malt extract was used to prepare carbonated beverages flavored with traditional Hulu-mur spices extract. The beverages produced were assessed for their physicochemical, sensory, and nutritional qualities. Malting (3–5 days) of the Feterita grains showed significant (<em<P</em< ≤ 0.05) differences in proximate composition from that of unmalted grains. Protein and sugars increased significantly (<em<P</em< ≤ 0.05) with increased the malting time (days), while there was a significant (<em<P</em< ≤ 0.05) reduction in oil and starch content during malting progress. The kilning temperature of 150°C for 20 minutes was found to produce the most acceptable Hulu-mur carbonated beverage analogue in terms of flavor and taste. Significant differences (<em<P</em< ≤ 0.05) were observed in physicochemical and nutritional qualities between the Hulu-mur analogue carbonated beverage and commercial non-alcoholic beverage. The Hulu-mur carbonated beverage analogue was rich in Na, K, Ca, and Fe (26.45, 21.84, 24.00, and 0.57 mg /100 g, respectively) compared to levels of the same minerals in the non-alcoholic beverage (22.31, 8.19, 22.00 and 0.15 mg/100 g, respectively). The Hulu-mur analogue also had a higher calorific value (35.85 kcal /100 mL) compared to the non-alcoholic beverage (32.96 kcal/100 mL).</p<<p<<span style="font-family: Calibri;"<<br /<</span<</p<</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">carbonated beverage</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Feterita</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">germination</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Hulu-mur</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">sorghum</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Food processing and manufacture</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Solafa A. Hamad</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Abdel Halim R. Ahmed</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Isam A. Mohamed Ahmed</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">International Journal of Food Studies</subfield><subfield code="d">ISEKI_Food Association (IFA), 2013</subfield><subfield code="g">5(2016), 2</subfield><subfield code="w">(DE-627)745619886</subfield><subfield code="w">(DE-600)2714813-0</subfield><subfield code="x">21821054</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:5</subfield><subfield code="g">year:2016</subfield><subfield code="g">number:2</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doaj.org/article/537566270f604f7b96b316104c566efd</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/304</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">https://doaj.org/toc/2182-1054</subfield><subfield code="y">Journal toc</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_DOAJ</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_20</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_22</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_24</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_31</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_39</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_40</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_60</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_62</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_63</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_65</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_69</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_73</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_95</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_105</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_110</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_151</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_161</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_213</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_224</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_230</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_285</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_293</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_602</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2014</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4012</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4037</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4112</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4125</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4126</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4249</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4305</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4306</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4307</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4313</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4322</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4323</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4324</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4325</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4367</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4700</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">5</subfield><subfield code="j">2016</subfield><subfield code="e">2</subfield></datafield></record></collection>
callnumber-first	T - Technology
author	Sara F. A. Baidab
spellingShingle	Sara F. A. Baidab misc TP368-456 misc carbonated beverage misc Feterita misc germination misc Hulu-mur misc sorghum misc Food processing and manufacture Preparation of Hulu-mur flavored carbonated beverage based on Feterita sorghum (Sorghum bicolor) malt
authorStr	Sara F. A. Baidab
ppnlink_with_tag_str_mv	@@773@@(DE-627)745619886
format	electronic Article
delete_txt_mv	keep
author_role	aut aut aut aut
collection	DOAJ
remote_str	true
callnumber-label	TP368-456
illustrated	Not Illustrated
issn	21821054
topic_title	TP368-456 Preparation of Hulu-mur flavored carbonated beverage based on Feterita sorghum (Sorghum bicolor) malt carbonated beverage Feterita germination Hulu-mur sorghum
topic	misc TP368-456 misc carbonated beverage misc Feterita misc germination misc Hulu-mur misc sorghum misc Food processing and manufacture
topic_unstemmed	misc TP368-456 misc carbonated beverage misc Feterita misc germination misc Hulu-mur misc sorghum misc Food processing and manufacture
topic_browse	misc TP368-456 misc carbonated beverage misc Feterita misc germination misc Hulu-mur misc sorghum misc Food processing and manufacture
format_facet	Elektronische Aufsätze Aufsätze Elektronische Ressource
format_main_str_mv	Text Zeitschrift/Artikel
carriertype_str_mv	cr
hierarchy_parent_title	International Journal of Food Studies
hierarchy_parent_id	745619886
hierarchy_top_title	International Journal of Food Studies
isfreeaccess_txt	true
familylinks_str_mv	(DE-627)745619886 (DE-600)2714813-0
title	Preparation of Hulu-mur flavored carbonated beverage based on Feterita sorghum (Sorghum bicolor) malt
ctrlnum	(DE-627)DOAJ009434070 (DE-599)DOAJ537566270f604f7b96b316104c566efd
title_full	Preparation of Hulu-mur flavored carbonated beverage based on Feterita sorghum (Sorghum bicolor) malt
author_sort	Sara F. A. Baidab
journal	International Journal of Food Studies
journalStr	International Journal of Food Studies
callnumber-first-code	T
lang_code	eng
isOA_bool	true
recordtype	marc
publishDateSort	2016
contenttype_str_mv	txt
author_browse	Sara F. A. Baidab Solafa A. Hamad Abdel Halim R. Ahmed Isam A. Mohamed Ahmed
container_volume	5
class	TP368-456
format_se	Elektronische Aufsätze
author-letter	Sara F. A. Baidab
author2-role	verfasserin
title_sort	preparation of hulu-mur flavored carbonated beverage based on feterita sorghum (sorghum bicolor) malt
callnumber	TP368-456
title_auth	Preparation of Hulu-mur flavored carbonated beverage based on Feterita sorghum (Sorghum bicolor) malt
abstract	<p< </p<<p<In this study, sorghum Feterita malt extract was used to prepare carbonated beverages flavored with traditional Hulu-mur spices extract. The beverages produced were assessed for their physicochemical, sensory, and nutritional qualities. Malting (3–5 days) of the Feterita grains showed significant (<em<P</em< ≤ 0.05) differences in proximate composition from that of unmalted grains. Protein and sugars increased significantly (<em<P</em< ≤ 0.05) with increased the malting time (days), while there was a significant (<em<P</em< ≤ 0.05) reduction in oil and starch content during malting progress. The kilning temperature of 150°C for 20 minutes was found to produce the most acceptable Hulu-mur carbonated beverage analogue in terms of flavor and taste. Significant differences (<em<P</em< ≤ 0.05) were observed in physicochemical and nutritional qualities between the Hulu-mur analogue carbonated beverage and commercial non-alcoholic beverage. The Hulu-mur carbonated beverage analogue was rich in Na, K, Ca, and Fe (26.45, 21.84, 24.00, and 0.57 mg /100 g, respectively) compared to levels of the same minerals in the non-alcoholic beverage (22.31, 8.19, 22.00 and 0.15 mg/100 g, respectively). The Hulu-mur analogue also had a higher calorific value (35.85 kcal /100 mL) compared to the non-alcoholic beverage (32.96 kcal/100 mL).</p<<p<<span style="font-family: Calibri;"<<br /<</span<</p<
abstractGer	<p< </p<<p<In this study, sorghum Feterita malt extract was used to prepare carbonated beverages flavored with traditional Hulu-mur spices extract. The beverages produced were assessed for their physicochemical, sensory, and nutritional qualities. Malting (3–5 days) of the Feterita grains showed significant (<em<P</em< ≤ 0.05) differences in proximate composition from that of unmalted grains. Protein and sugars increased significantly (<em<P</em< ≤ 0.05) with increased the malting time (days), while there was a significant (<em<P</em< ≤ 0.05) reduction in oil and starch content during malting progress. The kilning temperature of 150°C for 20 minutes was found to produce the most acceptable Hulu-mur carbonated beverage analogue in terms of flavor and taste. Significant differences (<em<P</em< ≤ 0.05) were observed in physicochemical and nutritional qualities between the Hulu-mur analogue carbonated beverage and commercial non-alcoholic beverage. The Hulu-mur carbonated beverage analogue was rich in Na, K, Ca, and Fe (26.45, 21.84, 24.00, and 0.57 mg /100 g, respectively) compared to levels of the same minerals in the non-alcoholic beverage (22.31, 8.19, 22.00 and 0.15 mg/100 g, respectively). The Hulu-mur analogue also had a higher calorific value (35.85 kcal /100 mL) compared to the non-alcoholic beverage (32.96 kcal/100 mL).</p<<p<<span style="font-family: Calibri;"<<br /<</span<</p<
abstract_unstemmed	<p< </p<<p<In this study, sorghum Feterita malt extract was used to prepare carbonated beverages flavored with traditional Hulu-mur spices extract. The beverages produced were assessed for their physicochemical, sensory, and nutritional qualities. Malting (3–5 days) of the Feterita grains showed significant (<em<P</em< ≤ 0.05) differences in proximate composition from that of unmalted grains. Protein and sugars increased significantly (<em<P</em< ≤ 0.05) with increased the malting time (days), while there was a significant (<em<P</em< ≤ 0.05) reduction in oil and starch content during malting progress. The kilning temperature of 150°C for 20 minutes was found to produce the most acceptable Hulu-mur carbonated beverage analogue in terms of flavor and taste. Significant differences (<em<P</em< ≤ 0.05) were observed in physicochemical and nutritional qualities between the Hulu-mur analogue carbonated beverage and commercial non-alcoholic beverage. The Hulu-mur carbonated beverage analogue was rich in Na, K, Ca, and Fe (26.45, 21.84, 24.00, and 0.57 mg /100 g, respectively) compared to levels of the same minerals in the non-alcoholic beverage (22.31, 8.19, 22.00 and 0.15 mg/100 g, respectively). The Hulu-mur analogue also had a higher calorific value (35.85 kcal /100 mL) compared to the non-alcoholic beverage (32.96 kcal/100 mL).</p<<p<<span style="font-family: Calibri;"<<br /<</span<</p<
collection_details	GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700
container_issue	2
title_short	Preparation of Hulu-mur flavored carbonated beverage based on Feterita sorghum (Sorghum bicolor) malt
url	https://doaj.org/article/537566270f604f7b96b316104c566efd https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/304 https://doaj.org/toc/2182-1054
remote_bool	true
author2	Solafa A. Hamad Abdel Halim R. Ahmed Isam A. Mohamed Ahmed
author2Str	Solafa A. Hamad Abdel Halim R. Ahmed Isam A. Mohamed Ahmed
ppnlink	745619886
callnumber-subject	TP - Chemical Technology
mediatype_str_mv	c
isOA_txt	true
hochschulschrift_bool	false
callnumber-a	TP368-456
up_date	2024-07-03T23:37:47.215Z
_version_	1803603009581613056
fullrecord_marcxml	<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">DOAJ009434070</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230310020654.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">230225s2016 xx \|\|\|\|\|o 00\| \|\|eng c</controlfield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)DOAJ009434070</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)DOAJ537566270f604f7b96b316104c566efd</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="050" ind1=" " ind2="0"><subfield code="a">TP368-456</subfield></datafield><datafield tag="100" ind1="0" ind2=" "><subfield code="a">Sara F. A. Baidab</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Preparation of Hulu-mur flavored carbonated beverage based on Feterita sorghum (Sorghum bicolor) malt</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2016</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a"><p< </p<<p<In this study, sorghum Feterita malt extract was used to prepare carbonated beverages flavored with traditional Hulu-mur spices extract. The beverages produced were assessed for their physicochemical, sensory, and nutritional qualities. Malting (3–5 days) of the Feterita grains showed significant (<em<P</em< ≤ 0.05) differences in proximate composition from that of unmalted grains. Protein and sugars increased significantly (<em<P</em< ≤ 0.05) with increased the malting time (days), while there was a significant (<em<P</em< ≤ 0.05) reduction in oil and starch content during malting progress. The kilning temperature of 150°C for 20 minutes was found to produce the most acceptable Hulu-mur carbonated beverage analogue in terms of flavor and taste. Significant differences (<em<P</em< ≤ 0.05) were observed in physicochemical and nutritional qualities between the Hulu-mur analogue carbonated beverage and commercial non-alcoholic beverage. The Hulu-mur carbonated beverage analogue was rich in Na, K, Ca, and Fe (26.45, 21.84, 24.00, and 0.57 mg /100 g, respectively) compared to levels of the same minerals in the non-alcoholic beverage (22.31, 8.19, 22.00 and 0.15 mg/100 g, respectively). The Hulu-mur analogue also had a higher calorific value (35.85 kcal /100 mL) compared to the non-alcoholic beverage (32.96 kcal/100 mL).</p<<p<<span style="font-family: Calibri;"<<br /<</span<</p<</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">carbonated beverage</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Feterita</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">germination</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Hulu-mur</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">sorghum</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Food processing and manufacture</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Solafa A. Hamad</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Abdel Halim R. Ahmed</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Isam A. Mohamed Ahmed</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">International Journal of Food Studies</subfield><subfield code="d">ISEKI_Food Association (IFA), 2013</subfield><subfield code="g">5(2016), 2</subfield><subfield code="w">(DE-627)745619886</subfield><subfield code="w">(DE-600)2714813-0</subfield><subfield code="x">21821054</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:5</subfield><subfield code="g">year:2016</subfield><subfield code="g">number:2</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doaj.org/article/537566270f604f7b96b316104c566efd</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/304</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">https://doaj.org/toc/2182-1054</subfield><subfield code="y">Journal toc</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_DOAJ</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_20</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_22</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_24</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_31</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_39</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_40</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_60</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_62</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_63</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_65</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_69</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_73</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_95</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_105</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_110</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_151</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_161</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_213</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_224</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_230</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_285</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_293</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_602</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2014</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4012</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4037</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4112</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4125</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4126</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4249</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4305</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4306</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4307</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4313</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4322</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4323</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4324</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4325</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4367</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4700</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">5</subfield><subfield code="j">2016</subfield><subfield code="e">2</subfield></datafield></record></collection>
score	7.4000187

Nicht das Richtige dabei?

Schreiben Sie uns!

Preparation of Hulu-mur flavored carbonated beverage based on Feterita sorghum (Sorghum bicolor) malt

Nicht das Richtige dabei?

Zugang & Verfügbarkeit

Vorhandene Bände

Nicht das Richtige dabei?