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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Mishra, Rashmi | - |
| dc.contributor.author | Upadhyay, S K | - |
| dc.contributor.author | Maheshwari, P N | - |
| dc.date.accessioned | 2013-10-30T10:16:06Z | - |
| dc.date.available | 2013-10-30T10:16:06Z | - |
| dc.date.issued | 2001-03 | - |
| dc.identifier.issn | 0975-0991 (Online); 0971-457X (Print) | - |
| dc.identifier.uri | http://hdl.handle.net/123456789/22870 | - |
| dc.description | 107-111 | en_US |
| dc.description.abstract | A method for estimation of rate of conversion of alliin to allicin based on quantitation of pyruvic acid has been developed using sodium pyruvate and the kinetics of conversion of alliin to allicin have been studied. The effect of acetic acid (5-30% strength ), ethanol (5-30% strength), buffers (pH 4.0-6.0) and temperature (30-50°C) on the rate of conversion of alliin to allicin is reported which elucidate that the rate of conversion decreases by increasing concentration of acetic acid or ethanol (rectified spirit) and increases with an increase in pH towards neutrality, the optimum temperature for this conversion being about 35°C. | en_US |
| dc.language.iso | en_US | en_US |
| dc.publisher | NISCAIR-CSIR, India | en_US |
| dc.rights |  CC Attribution-Noncommercial-No Derivative Works 2.5 India | en_US |
| dc.source | IJCT Vol.08(2) [March 2001] | en_US |
| dc.title | Conversion of alliin to allicin in garlic -A kinetic study | en_US |
| dc.type | Article | en_US |
| Appears in Collections: | IJCT Vol.08(2) [March 2001] | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| IJCT 8(2) 107-111.pdf | 1.03 MB | Adobe PDF | View/Open |
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