The Scientific Society of Food Industries, Alexandria, Egypt.Alexandria Journal of Food Science and Technology1687-39201120040101ACRYLAMIDE IN FOOD : AN OVERVIEW1221893310.21608/ajfs.2004.18933ENJournal Article20181113The risk of acrylamide has only come to the attention of scientists recently, as its discovery in foods was accidental.<br />Acrylamide is formed in many types of food cooked at high temperatures, presence of acrylamide in many<br />foods has been recently reported. Four main theories have been proposed to explain the mechanisms by which<br />acrylamide is formed in food: Theory 1 : Direct formation from amino acids; Theory 2 : Pathways based on acrolein<br />intermediates; Theory 3 : Pathways based on an acrylic acid intermediate and Theory 4 : Pathways based on Maillard<br />browning precursors .A hypothesis that acrylamide is formed by/upon cooking was confirmed in experimental animals<br />by verification of the identity of the acrylamide adduct in haemoglobin (Hb). This was comprehensively approved<br />by GC/MS analysis and the demonstration that the increased adduct levels were compatible with expectation<br />from the contents of acrylamide determined in fried feeds. A significant dependence of acrylamide formation on temperature<br />was demonstrated. Extensive efforts have been made to assess human exposure to acrylamide by monitoring<br />several metabolites excreted in the urine as well as products resulting from biological alkylation by acrylamide. Results<br />from in vivo studies conducted on rats explored that dermal absorption ranged from approximately 14 to 61% of<br />the applied dose. Meanwhile, it was obvious that acrylamide is widely distributed in all tissues of the body. The major<br />metabolite formed from acrylamide via the cytochrome P450 pathway is glycidamide. Conjugation to reduced<br />glutathione (GSH) catalyzed by glutathione S-transferase (GST) and excretion as mercapturic acid is a major pathway<br />for the metabolism of acrylamide. Experiments revealed neuro and reproductive toxicity of acrylamide. Notwithstanding,<br />the International Agency of Research on Cancer (IARC) has classified acrylamide as “probably carcinogenic<br />to humans”. Acrylamide in foods can be determined by GC/MS, HPLC and liquid chromatography-mass spectrometry<br />(LC-MS) using the MS/MS mode. For the GC/MS and HPLC methods, the achieved detection level of<br />acrylamide was 5 μg/kg while for LC-MS/MS method was 10 μg/kg. The latter method is simple and preferable for<br />routine analysis.https://ajfs.journals.ekb.eg/article_18933_f5086e67f6f2e551a9e2176b821d571b.pdfThe Scientific Society of Food Industries, Alexandria, Egypt.Alexandria Journal of Food Science and Technology1687-39201120040101VELOCITY OF SPECIFIC SELECTIVE ENZYMES IN MANGO (Mangifera indica L.) TREATED WITH γ- RAYS23411958910.21608/ajfs.2004.19589ENJournal Article20181121The problem at hand is dealing with; to what extend velocities of polyphenol oxidase (PPO), peroxidase<br />(POD) and pectinmethylesterase (PME) are affected by irradiation?. To reach such target, the investigated mango<br />fruits were irradiated with different doses of γ- rays namely .500, 1000, 1500, 2500 and 5000 Gy produced from Co60.<br />Velocity reaction of the aforementioned enzymes in relation to different substrate and enzyme concentrations were<br />studied. Kinetic properties in terms of affinity, maximum velocity, activity coefficient, and slope of reaction were<br />calculated through a specific computer program namely “Enzyme kinetics”. Changes in the velocity patterns of the<br />investigated enzymes as affected by storage for three weeks at 20±2oC were also studied. On the basis of the obtained<br />results, it was found that a dose of 2500 Gy could be recommended to reach higher inhibition level of the three tested<br />enzymes, a pattern which improves the quality and extends shelf-life of mango fruit.https://ajfs.journals.ekb.eg/article_19589_8b3ec5c8e1c131546e006303bf1ace07.pdfThe Scientific Society of Food Industries, Alexandria, Egypt.Alexandria Journal of Food Science and Technology1687-39201120040101PEROXIDASE, PECTIN METHYLESTERASE AND SOME CONSTITUENTS OF PISTACHIO NUTS (Pistachia vera L.) TREATED WITH γ-RAYS42581959010.21608/ajfs.2004.19590ENJournal Article20181121Pistachio 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 × 30 × 12 cm dimensions, under a good ventilation conditions. They were irradiated at the National Centre for Radiation Re-search 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.The Scientific Society of Food Industries, Alexandria, Egypt.Alexandria Journal of Food Science and Technology1687-39201120040101CONTAMINANTS IN TERMS OF PESTICIDE RESIDUES IN SELECTED FISH SOURCES59681959110.21608/ajfs.2004.19591ENJournal Article20181121The problem at hand is dealing with the assessment of selected fish species with respect to their content of pesticide<br />residues. The investigated fish include; Caranx, Red Mullet, Crabs, Clams, Sole of Qaroun, lake Sole of Bardawil<br />lagoon and Catfish.<br />The results indicated the presence of 15 components of organochlorine pesticides, namely; α-benzene hexachloride<br />(α-BHC), γ-benzene hexachloride + β-benzene hexachloride (γ-BHC + β-BHC), Heptachlor, Aldrin, Heptachorepoxide,<br />γ-chlordane, α-chlordane, 1,1-dichloro-2,2-bis (P-chlorophenyl) ethylene (P,P-DDE), Dieldrine, Endrin,<br />1,1-dichloro 2,2-bis (P-chlorophenyl) ethane (P,P-DDD), 1,1,1-trichloro-2,2-bis (P-chlorophenyl) ethane (P,P-DDT),<br />Endosulfan sulfate, Methoxychlor and Endrin ketone.<br />Concentrations of chlorinated hydrocarbons in tissues, serve as good indicators of environmental loads. The determination<br />of organochlorine residues became necessary since in high-polluted regions, the polychlorinated biphenyls<br />(PCBs) are a point of discussion.<br />With respect to fish samples (Sole) collected from Bardawil lagoon, the obtained results indicated that none of<br />the identified pesticides were detected in it. Subsequently, it could be stated that Bardawil lagoon is the best source of<br />fish and is considered to be completely free from pollutants. On contrary Sole of Qaroun Lake contain six types of<br />pesticides and the lowest frequently detected one was 8.49 μg /Kg as Heptachlor while the highest concentration of<br />methoxychlor was 1268.68 μg /Kg in the same sample.<br />The residual concentration of the aforementioned pesticides varied within the tested fishes and Sole of Bardawil<br />lagoon proved to be completely free from any residual amounts of the investigated pesticides as indicated and proved<br />by statistical analysis, through the principal component and factorial analysis.https://ajfs.journals.ekb.eg/article_19591_52f205732f0e52a98f04b7972d15c845.pdfThe Scientific Society of Food Industries, Alexandria, Egypt.Alexandria Journal of Food Science and Technology1687-39201120040101DEVELOPMENTS IN EGYPTIAN KASHKAVAL CHEESE: AN OVERVIEW ARTICLE69731959210.21608/ajfs.2004.19592ENJournal Article20181121Egyptian Kashkaval cheese is produced in minor quantities in Egypt. It is rather similar to the typical Kashkaval<br />type cheese originated in Eastern Europe and Balkan Peninsula countries. This overview article deals with Egyptian<br />Kashkaval cheese manufacturing. The improvement of the manufacture process, chemical composition, microbiology,<br />and ripening of Egyptian Kashkaval cheese are intensively reviewed.https://ajfs.journals.ekb.eg/article_19592_669bacc12ecd9ad3ee78b2faba3ddb4d.pdf