Effects of blanching and pickling process on the alcohol acyltransferase (AAT) activity, myristicin content and quality parameters of pickled nutmeg ( Myristica fragrans)

Effects of blanching and pickling process on the alcohol acyltransferase (AAT) activity, myristicin content and quality parameters of pickled nutmeg ( Myristica fragrans)

Myristicin, a potential toxicant, is a major ester present in the pericarp of nutmeg (Myristica fragrans) and alcohol acyltransferase (AAT) is responsible for its generation. The objective of the study was firstly to estimate the effect of blanching and pickling process on the inactivation of AAT an...

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Bibliographic Details
Main Authors: Rahman, Nurain, Mahmood, Kaiser, Kamilah, Hanisah, Sulaiman, Syazana, Ibrahim, Muhammad, Ariffin, Fazilah
Format: Article
Language:English
Published: Springer 2021
Online Access:http://psasir.upm.edu.my/id/eprint/96964/1/ABSTRACT.pdf
http://psasir.upm.edu.my/id/eprint/96964/
https://link.springer.com/article/10.1007/s13197-021-05038-z
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Institution: Universiti Putra Malaysia
Language: English

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http://psasir.upm.edu.my/id/eprint/96964/1/ABSTRACT.pdf
http://psasir.upm.edu.my/id/eprint/96964/
https://link.springer.com/article/10.1007/s13197-021-05038-z

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