搜索结果: 1-12 共查到“食品科学技术 amines”相关记录12条 . 查询时间(0.032 秒)
Antioxidant activity and mechanism of action of some synthesised phenolic acid amides of aromatic amines
cinnamic acid derivatives phenylpropenoyl amides of aromatic amines triacylglycerols of sunflower oil
2014/2/24
The antioxidative activities and mechanism of action were studied of eight synthesised cinnamoyl- and hydroxycinnamoyl amides of biogenic amines (caffeoyldopamine, cinnamoyldopamine, p-coumaroyldopami...
Fermented Meat Products: Organoleptic Qualities and Biogenic Amines-a Review
Organoleptic Qualities Biogenic Amines-a Review
2016/6/1
Fermented foods are value added products which have higher nutrients, prolong shelf life and easy in digestibility and are more suitable for the intestinal tract. The organoleptic qualities of such fo...
Effect of starter cultures on microbial ecosystem and biogenic amines in fermented sausage
Fermented sausage Starter culture Biogenic amines PCR-DGGE
2012/8/14
The microbial ecology of fermented sausages inoculated with different starter cultures (Pediococcus pentosaceus + Staphylococcus xylosus, batch A; Lactobacillus farciminis + Staphylococcus saprophytic...
Effect of starter cultures on microbial ecosystem and biogenic amines in fermented sausage
Fermented sausage Starter culture Biogenic amines PCR-DGGE
2012/8/13
The microbial ecology of fermented sausages inoculated with different starter cultures (Pediococcus pentosaceus + Staphylococcus xylosus, batch A; Lactobacillus farciminis + Staphylococcus saprophytic...
Effect of cooking methods on the formation of heterocyclic aromatic amines in chicken and duck breast
Heterocyclic aromatic amines Cooking method Formation Chicken meat Duck meat
2012/8/13
Heterocyclic aromatic amines (HAAs), potent mutagens/carcinogens, are pyrolysis formed during the cooking of meat and fish. In the present study, the effects of various cooking methods, pan-frying, de...
Characterization of Biogenic Amines and Factors Influencing Their Formation in Traditional Chinese Sausages
biogenic amines food safety microorganism physicochemical analysis traditional Chinese sausage
2012/8/13
Biogenic amines in 42 traditional Chinese sausage samples obtained from different regions were determined by HPLC. The result showed that cadaverine was the major amine, followed by tyramine and putre...
Heterocyclic Amines in Several Types of Cooked Meat and Chicken Dishes which Form Part of the Korean Diet
Heterocyclic amines Muscle meats Mutation Korean diet
2009/5/8
Heterocyclic amines (HAs) are formed in protein-rich foods during high temperature cooking such as frying and grilling. The amount of HAs formed in several of the most frequently eaten food dishes in ...
Effect of Some Factors on the Biogenic Amines and Polyamines Content in Blue-Veined Cheese Niva
biogenic amines polyamines blue-veined cheese HPLC PCR
2014/3/11
We evaluated the effect of some factors (batch, producer, storage and amine distribution in cheese) on the biogenic amines and polyamines contents and microbial counts (Enterobacteriaceae, enterococci...
Evaluation of Biogenic Amines in Organic and Non-Organic Wines by HPLC OPA Derivatization
organic wine biogenic amines HPLC
2009/3/5
Organic and non-organic wines, selected on the basis of consumers’ preference towards healthy products, were produced from the grapes of Vitis vinifera varieties Semillon, Colombard, Cabernet Sauvigno...
Contents of some biologically active amines in a Czech blue-vein cheese
tyramine cadaverine polyamines blue-vein cheese Penicillium roqueforti
2014/3/3
Biogenic amines (histamine, tyramine, tryptamine, phenylethylamine, cadaverine) including biologically active polyamines (putrescine, spermidine and spermine) were determined by HPLC method after 7, 2...
Relation between free amino acids and the biogenic amines contents in green tomatoes inoculated with Lactobacillus plantarum
tomatoAbiogenic amineAfree amino acidsALactobacillus plantarum
2014/3/19
The aim of the work presented here was the evaluation of the profile of free amino acids as the possible precursors of biogenic amines (BAs) in tomatoes and its changes during tomato ripening. Hygieni...
Liquid chromatographic determination of biogenic amines in a meat product during fermentation and long-term storage
biogenic amines polyamines HPLC determination food dry fermented sausage ripening storage
2014/3/19
Liquid chromatographic procedures employing two derivatisation reagents, dansylchloride and o-phthaldialdehyde (OPA), were compared and applied for the determination of biogenic amines in meat product...