| 000 | 02494cab a2200337Ia 45 0 | ||
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_c51703 _d51703 |
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| 001 | u198881 | ||
| 003 | SIRSI | ||
| 008 | 110807s2004 ua ss b eng d | ||
| 040 | _aEAL | ||
| 041 |
_aeng _bara |
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| 090 | _aART AJFST V1 No1 3 | ||
| 100 | 1 |
_aAbd Allah, M. A. _922245 |
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| 240 | 1 | 0 |
_aAlexandria journal of food science and technology, 2004 v.1 (1) _h[electronic resource]. |
| 245 | 1 | 0 |
_aPeroxidase, pectin methylesterase and some constituents of pistachio nuts (Pistachia veral L.) treated with y-rays _h[electronic resource]. |
| 246 | 1 | 5 | _aالبيروكسيديو و البكتين مثيل أستريز و بعض مكونات الفستق المعامل بأشعة جاما. |
| 300 | _ap.42-58. | ||
| 504 | _aIncludes references. | ||
| 520 | _aPistachio nuts (Pistachia vera L.) variety Halapy, Family Anacardiaceae were obtained from "Aleppo City", Arab Republic of Syria. The investigated pistachios were kept in perforated standard carton boxes of 45 x 30 x 12 cm dimensions, under a good ventilation conditions. They were irradiated at the National Centre for Radiation Research and Technology (NCRRT) at "Nasr City", Cairo, Egypt. Irradiation treatments were applied using Cobalt - 60 facilities "Egypt Mega Gamma 1" model AECL 6500 and the dose levels were 250, 500. and 2000 Gy. The irradiated samples were stored at 20"C for 6 months through which the activities of peroxidase (POD/EC. 1.11.1.7) and pectin methylesterase (PME/EC 3.1.1.11) were followed. The kinetic parameters in terms of Km• Vmax., angle of activity, catalytic efficiency, slope of activity and inhibition levels were considered within a storage period of 6 months. Amino acids and fatty acids profiles of irradiated pistachio were also given. Experiments proved the preference of a dose 500 Gy for inhibiting both of the two tested enzymes in the investigated pistachios during the whole period of storage. Key words: Pistachio, irradiation, amino acids, fatty acids, peroxidase andpectin methylesterase. | ||
| 546 | _aSummary in Arabic. | ||
| 650 | 0 |
_aPistachio. _922246 |
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| 650 | 0 |
_aPectin. _916228 |
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| 650 | 0 |
_aPeroxidase. _9676 |
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| 650 | 0 |
_aNuts _x Composition. _910249 |
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| 650 | 0 |
_aNuts _xRadiation preservation. _910249 |
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| 700 | 1 |
_aEl-Kalyoubi, M. H. _922247 |
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| 700 | 1 |
_aAbd El-Rashid, A. _922248 |
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| 700 | 1 |
_aMast, M. M. _922249 |
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| 773 | 0 |
_tAlexandria Journal of Food Science and technology. _g2004.v.1(1) _x1687-3920 _7nnas _wu193424 |
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| 856 | 4 | 0 |
_uhttp://nile.enal.sci.eg/EALE/2004/AJFST/104/1/42.pdf _zFull Text Article |
| 942 |
_cAR _2lcc |
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