Intermediate Formation of Essential Amino Acids and Division of Amine (NH2) Group by UV Light as Sterilizer in Vegetables (ISO 15714:2019)

Valdrin Beluli

doi:10.1501/nuclear_0000000052

TR EN

Öz

Son zamanlarda Avrupa Birliği'nde (AB) UV radyasyonu neredeyse birçok endüstriyel açıdan kullanılmaktadır ve sterilizasyon için kimyasal maddelerin yerini almaktadır. Gıda ürünlerinin kalitesi gıda teknolojisindeki en büyük zorluklardan biridir. Araştırmacılar, bu alanda mikroorganizmalardan sebzelerin (patates, domates, salatalık) sterilizasyonunda gıda ürünlerine daha yüksek kalite sağlamak için araştırma yapıyorlar. Bu yöntem, gıda endüstrisinde yüksek bir sterilizasyon oranına sahiptir. Ana sorun, amino grubu (-NH2) fizyonunda ışınların esansiyel amino asit tarafından derin nüfuz etmesidir. Bizim sayımızda patates, domates ve salatalıkta incelenen esansiyel amino asitler şunlardır: Arginin, Glutamin, Treonin, Valin, Lizin, İzolösin, Histidin, Lösin, Aspartik asit, Prolin, Histidin, Alanin ve Serin. Amin grubunun esansiyel amino asitlerden fisyonu, kovalent kimyasal bağlarda bir ara madde oluşturmak için 200 nm dalga boyunda bir UV-C spektrum ışınlaması kullanır. Bu enerji, sebze derilerinde karboksilik asitler oluşturan C-NH2 bağını kırmak için yeterlidir ve bu, yiyeceklerin raf ömrünü kısaltır. Çalışmamıza göre, 600 kj/mol enerjili 200

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References

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Details

Primary Language

English

Subjects

Engineering

Journal Section

Review

Authors

Valdrin Beluli ^*
0000-0003-1234-6888
Kosovo

Publication Date

December 30, 2020

Submission Date

October 6, 2020

Acceptance Date

December 24, 2020

Published in Issue

Year 1970 Volume: 6 Number: 2

DOI

https://doi.org/10.1501/nuclear_0000000052

IZ

https://izlik.org/JA39LT79PF

Cite

RIS / Bibtex

APA

Beluli, V. (2020). Intermediate Formation of Essential Amino Acids and Division of Amine (NH2) Group by UV Light as Sterilizer in Vegetables (ISO 15714:2019). Journal of Nuclear Sciences, 6(2), 34-43. https://doi.org/10.1501/nuclear_0000000052

AMA

1.Beluli V. Intermediate Formation of Essential Amino Acids and Division of Amine (NH2) Group by UV Light as Sterilizer in Vegetables (ISO 15714:2019). Journal of Nuclear Sciences. 2020;6(2):34-43. doi:10.1501/nuclear_0000000052

Chicago

Beluli, Valdrin. 2020. “Intermediate Formation of Essential Amino Acids and Division of Amine (NH2) Group by UV Light As Sterilizer in Vegetables (ISO 15714:2019)”. Journal of Nuclear Sciences 6 (2): 34-43. https://doi.org/10.1501/nuclear_0000000052.

EndNote

Beluli V (December 1, 2020) Intermediate Formation of Essential Amino Acids and Division of Amine (NH2) Group by UV Light as Sterilizer in Vegetables (ISO 15714:2019). Journal of Nuclear Sciences 6 2 34–43.

IEEE

[1]V. Beluli, “Intermediate Formation of Essential Amino Acids and Division of Amine (NH2) Group by UV Light as Sterilizer in Vegetables (ISO 15714:2019)”, Journal of Nuclear Sciences, vol. 6, no. 2, pp. 34–43, Dec. 2020, doi: 10.1501/nuclear_0000000052.

ISNAD

Beluli, Valdrin. “Intermediate Formation of Essential Amino Acids and Division of Amine (NH2) Group by UV Light As Sterilizer in Vegetables (ISO 15714:2019)”. Journal of Nuclear Sciences 6/2 (December 1, 2020): 34-43. https://doi.org/10.1501/nuclear_0000000052.

JAMA

1.Beluli V. Intermediate Formation of Essential Amino Acids and Division of Amine (NH2) Group by UV Light as Sterilizer in Vegetables (ISO 15714:2019). Journal of Nuclear Sciences. 2020;6:34–43.

MLA

Beluli, Valdrin. “Intermediate Formation of Essential Amino Acids and Division of Amine (NH2) Group by UV Light As Sterilizer in Vegetables (ISO 15714:2019)”. Journal of Nuclear Sciences, vol. 6, no. 2, Dec. 2020, pp. 34-43, doi:10.1501/nuclear_0000000052.

Vancouver

1.Valdrin Beluli. Intermediate Formation of Essential Amino Acids and Division of Amine (NH2) Group by UV Light as Sterilizer in Vegetables (ISO 15714:2019). Journal of Nuclear Sciences. 2020 Dec. 1;6(2):34-43. doi:10.1501/nuclear_0000000052

Intermediate Formation of Essential Amino Acids and Division of Amine (NH2) Group by UV Light as Sterilizer in Vegetables (ISO 15714:2019)

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