October 1, 2019 Thesis Open Access

ALEHEGN SEWNET

DCAT Export

<?xml version='1.0' encoding='utf-8'?>
<rdf:RDF xmlns:rdf="http://www.w3.org/1999/02/22-rdf-syntax-ns#" xmlns:adms="http://www.w3.org/ns/adms#" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:dct="http://purl.org/dc/terms/" xmlns:dctype="http://purl.org/dc/dcmitype/" xmlns:dcat="http://www.w3.org/ns/dcat#" xmlns:duv="http://www.w3.org/ns/duv#" xmlns:foaf="http://xmlns.com/foaf/0.1/" xmlns:frapo="http://purl.org/cerif/frapo/" xmlns:geo="http://www.w3.org/2003/01/geo/wgs84_pos#" xmlns:gsp="http://www.opengis.net/ont/geosparql#" xmlns:locn="http://www.w3.org/ns/locn#" xmlns:org="http://www.w3.org/ns/org#" xmlns:owl="http://www.w3.org/2002/07/owl#" xmlns:prov="http://www.w3.org/ns/prov#" xmlns:rdfs="http://www.w3.org/2000/01/rdf-schema#" xmlns:schema="http://schema.org/" xmlns:skos="http://www.w3.org/2004/02/skos/core#" xmlns:vcard="http://www.w3.org/2006/vcard/ns#" xmlns:wdrs="http://www.w3.org/2007/05/powder-s#">
  <rdf:Description rdf:about="https://doi.org/10.20372/nadre:4912">
    <rdf:type rdf:resource="http://www.w3.org/ns/dcat#Dataset"/>
    <dct:type rdf:resource="http://purl.org/dc/dcmitype/Text"/>
    <dct:identifier rdf:datatype="http://www.w3.org/2001/XMLSchema#anyURI">https://doi.org/10.20372/nadre:4912</dct:identifier>
    <foaf:page rdf:resource="https://doi.org/10.20372/nadre:4912"/>
    <dct:creator>
      <rdf:Description>
        <rdf:type rdf:resource="http://xmlns.com/foaf/0.1/Agent"/>
        <foaf:name>ALEHEGN SEWNET</foaf:name>
      </rdf:Description>
    </dct:creator>
    <dct:title>DETERMINATION OF ANTIMICROBIAL, ANTIOXIDANT, AND SENSORIAL CHARACTERISTICS OF METATA AYIB (ETHIOPIAN TRADITIONAL SPICED AND RIPENED CHEESE)</dct:title>
    <dct:publisher>
      <foaf:Agent>
        <foaf:name>Zenodo</foaf:name>
      </foaf:Agent>
    </dct:publisher>
    <dct:issued rdf:datatype="http://www.w3.org/2001/XMLSchema#gYear">2019</dct:issued>
    <dct:issued rdf:datatype="http://www.w3.org/2001/XMLSchema#date">2019-10-01</dct:issued>
    <owl:sameAs rdf:resource="https://nadre.ethernet.edu.et/record/4912"/>
    <adms:identifier>
      <adms:Identifier>
        <skos:notation rdf:datatype="http://www.w3.org/2001/XMLSchema#anyURI">https://nadre.ethernet.edu.et/record/4912</skos:notation>
        <adms:schemeAgency>url</adms:schemeAgency>
      </adms:Identifier>
    </adms:identifier>
    <dct:isVersionOf rdf:resource="https://doi.org/10.20372/nadre:4911"/>
    <dct:isPartOf rdf:resource="https://nadre.ethernet.edu.et/communities/aastu"/>
    <dct:isPartOf rdf:resource="https://nadre.ethernet.edu.et/communities/zenodo"/>
    <dct:description>&lt;p&gt;Metata ayib is a traditional Ethiopian ripened ayib (cottage cheese) and it is processed&lt;br&gt; from traditional ayib with different types of spices through spontaneous fermentation for&lt;br&gt; up to 15-20 days. The objective of this study was determination of antioxidant,&lt;br&gt; antimicrobial, probiotic nature, microbial quality, sensorial characteristics and&lt;br&gt; physicochemical properties of spiced metata ayib. The total phenolic and total flavonoid&lt;br&gt; contents of the extracts were determined by the Folin ciocalteu and aluminum chloride&lt;br&gt; methods, respectively. The antioxidant activities were determined by 1, 1-diphenyl-2-&lt;br&gt; picryl-hydrazyl (DPPH) radical scavenging and ferric reducing power. The antimicrobial&lt;br&gt; activity was evaluated by circle diffusion method, and the probiotic nature was&lt;br&gt; determined by using de Man, Rogosa and Sharpe (MRS) selective agar media and broth&lt;br&gt; for lactobacilli bacteria. The total microbial quality was determined with in interval of&lt;br&gt; time. Sensorial characteristic was determined using affective taste by nine point hedonic&lt;br&gt; scale. Data"s were analyzed and tabulated using SPSS versions 24. The strongest DPPH&lt;br&gt; scavenging activity (IC50) was 51&amp;mu;g/ml. (Spice mixture) and the lowest was low spiced&lt;br&gt; metata ayib (IC50 65.58). The highest total flavonoid and total phenol content was 52.03&lt;br&gt; &amp;plusmn; 12.22 and 126.14 &amp;plusmn; 31.14 &amp;mu;g/ml, respectively on the extract of spice mixture while the&lt;br&gt; lowest content was 25.43 &amp;plusmn;1.4 and 85.47 &amp;plusmn; 10.49 &amp;mu;g/ml, respectively on the extracts of&lt;br&gt; low spiced metata ayib.&lt;/p&gt;</dct:description>
    <dct:accessRights rdf:resource="http://publications.europa.eu/resource/authority/access-right/PUBLIC"/>
    <dct:accessRights>
      <dct:RightsStatement rdf:about="info:eu-repo/semantics/openAccess">
        <rdfs:label>Open Access</rdfs:label>
      </dct:RightsStatement>
    </dct:accessRights>
    <dcat:distribution>
      <dcat:Distribution>
        <dct:rights>
          <dct:RightsStatement rdf:about="http://www.opendefinition.org/licenses/cc-by">
            <rdfs:label>Creative Commons Attribution</rdfs:label>
          </dct:RightsStatement>
        </dct:rights>
        <dcat:accessURL rdf:resource="https://doi.org/10.20372/nadre:4912"/>
      </dcat:Distribution>
    </dcat:distribution>
    <dcat:distribution>
      <dcat:Distribution>
        <dcat:accessURL rdf:resource="https://doi.org/10.20372/nadre:4912"/>
        <dcat:byteSize>647925</dcat:byteSize>
        <dcat:downloadURL rdf:resource="https://nadre.ethernet.edu.et/record/4912/files/f1042664640.pdf"/>
        <dcat:mediaType>application/pdf</dcat:mediaType>
      </dcat:Distribution>
    </dcat:distribution>
  </rdf:Description>
</rdf:RDF>