MARC details
| 000 -LEADER |
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| fixed length control field |
02076nam a22002537a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20231019114334.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
230317b ||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
TUPM |
| Language of cataloging |
English |
| Transcribing agency |
TUPM |
| 050 #0 - LIBRARY OF CONGRESS CALL NUMBER |
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| Classification number |
HD 9004 |
| Item number |
B47 2022 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Berboso, Maria Flor-Ynah |
| Relator term |
author |
| 245 00 - TITLE STATEMENT |
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| Title |
Development of stinging nettle leaves as snack bar/ |
| Statement of responsibility, etc. |
Mariah Flor-Ynah N. Berboso, John Henry C. Dugao, Johanne Kurt B. Flaviano, Jenny Wyne T. Nomil, and Irishamase G. Sotto |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
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| Place of publication, distribution, etc. |
Manila: |
| Name of publisher, distributor, etc. |
Technological University of the Philippines, |
| Date of publication, distribution, etc. |
2022 |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
85pages: |
| Dimensions |
28cm. |
| Accompanying material |
+CD |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
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| Bibliography, etc. note |
Includes bibliography |
| 520 ## - SUMMARY, ETC. |
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| Summary, etc. |
A snack bar is a food that provides vitamins and minerals made from various ingredients. Stinging nettle is a perennial plant that has nutritional value. It can remedy muscle pain, carbuncle, asthma, cough, and cooking. However, it is customarily used here in the Philippines. The researchers developed a stinging nettle snack bar as blended food made from stinging nettle leaves and other ingredients. The processes were a collection of raw materials, oven drying, formulation, testing, and improvement. Stinging nettle snack bar undergoes several analyses to ensure safe consumption such as histamine for the raw material; crude protein determines the amount of protein in product, microbiological and proximate analysis for stability and acceptability. Results showed that the stinging nettle snack bar is below the level of harmful food and contains crude protein, crude fiber, moisture, and carbohydrates. It is suitable for human daily recommended intake, and the leaves are a good source for a human to eat. The stinging nettle snack bar was evaluated "Like Very Much" with an overall mean score of 4.21, proving that the product is acceptable. |
| 650 10 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Food processing |
| 650 10 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Food industry and trade |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Dugao, John Henry C. |
| Relator term |
author |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Flaviano, Johanne Kurt B. |
| Relator term |
author |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Nomil, Jenny Wyne T. |
| Relator term |
author |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Sotto, Irishamase G. |
| Relator term |
author |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
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