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Articles by A.A. Awad
Total Records ( 2 ) for A.A. Awad
  M.M. El-Loly , A.A. Awad and A.I.A. Mansour
  The denaturation rate of immunoglobulins (Igs) in buffalo milk was determined in the temperature range of 63-88°C for holding time 5-15 min by Single Radial Immunodiffusion (SRID) technique. Data revealed that the IgG and IgM were incompletely denatured upon heating up to 88°C for 15 min; whereas IgA was completely denatured at any of these temperatures, which means that the IgA was the most heat sensitive of Igs and these heat treatments had a destructive effect on the IgA content of milk samples. The kinetic and thermodynamic parameters for heat-induced denaturation of buffalo milk Igs were determined, which indicate that the quantity of Igs in dairy products is dependenton thermal treatment. The reaction order obtained for the thermal denaturation of IgG and IgM was second order. The velocity constant rate (k) and thermal destruction coefficient (Z) values of IgG and IgM were gradually increased, while both of the decimal reduction time (Dυ) and temperature coefficient (Q10) values were decreased with increasing temperature. The rate of denaturation (k) in buffalo milk Igs was in low values at low temperature 63°C when compared to this at high temperature 88°C. In contrast, Dυ and Q10 values were higher at 63°C when compared to those at 88°C. Values of k, Ea and Q10 were higher in the case of IgG than those in IgM. These results should be taken into account in the design of heat treatments of milk in order to preserve the biological functions of Igs when added to formula milk or other hyperimmune products.
  Mervat I. Foda , M. Abd El-Aziz and A.A. Awad
  Curcumin is the major active principle in turmeric, known by its antioxidative and anti-inflammatory properties and as a cancer chemopreventive agent. Set yoghurt was prepared from buffalos milk supplemented with turmeric powder of 0.0, 0.1, 0.25, 0.50, 0.75 and 1.0% (w/v). The changes in the chemical, rheological and sensory properties of yoghurt from different treatments were followed during cold storage at 5±2°C for 12 days. Increasing turmeric concentrations decreased WSN/TN (%) significantly, but the pH values were not significantly changed. Prolonged storage for 12 days changed both parameters significantly. Firmness and viscosity of yoghurt were changed significantly by increasing turmeric concentrations. Sensory evaluation showed that turmeric in different concentrations had significant effect on the acceptability of fresh and stored yoghurt.
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