000			01796cab a2200349Ia 45 0
001			u159099
003			SIRSI
008			100304s2008 ua ss b eng d
040			_aEAL
041			_aeng _bara
090			_aART ARJSU V8 NO2 9
100	1		_aEI-Shamei, Z. A. S.
240	1	0	_aAgricultural research journal, Suez Canal University, 2008 v.8(2) _h[electronic resource].
245	1	0	_aThermal inactivation kinetics of pectin methyl esterase (PME) in Apple, Mango and Cauliflower _h[electronic resource].
246	1	5	_aحركيات التثبيط الحرارى لإنزيم بكتين ميثيل استيريز فى التفاح والمانجو و القنبيط.
300			_ap.63-67.
504			_aIncludes reference.
520			_aThermal inactivation kinetics of pectin methyl esterase (PME) in apple, mango and cauliflower extracts have been determined at temperatures ranged from 50 to 90°C. The kinetics of PME from the three extracts showed a firstorder model. At 70°C, D values were 1.7, 23.8 and 2.3 min., z values were 7.91, 17.67 and 10.64°C and activation energies (Ea) values were 272.24, 126.7 and 208.42 kJ mor⁻¹ for apple, mango and cauliflower, respectively. These data indicated that mango PME was the more heat-stable, while apple PME was the lowest one.
546			_aSummary in Arabic.
650		0	_aPectin.
650		0	_aMethyl esters.
650		0	_aApples.
650		0	_aMango.
650		0	_aCauliflower.
650		0	_aInsulation (Heat)
700	1		_aGab-Alla, Amal A.
700	1		_aShatta, A. A.
700	1		_aRayan, A. M. M.
773	0		_tAgricultural Research Journal, Suez Canal University. _g2008 v.8(2) _x1687-1049 _7nnas _wu158531
856	4	0	_uhttp://nile.enal.sci.eg/EALE/2008/ARJSU/808/2/63.pdf _zFull Text Article
596			_a1
942			_cAR _2lcc
999			_c36713 _d36713