Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Hitomi Kawanabe"'
Publikováno v:
Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan. 61(1)
Some rice bran pickles contain histamine (Him) and tyramine (Tym), which are nonvolatile amines, presumably produced by microorganisms during the fermentation process. When attempting to identify the histamine- and tyramine-producing bacteria from co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::60095a0676d87ba85980e09308d33c9e
https://pubmed.ncbi.nlm.nih.gov/32336713
https://pubmed.ncbi.nlm.nih.gov/32336713
Publikováno v:
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi). 59:36-44
The content of nonvolatile amines (putrescine, cadaverine, histamine, tyramine, and spermidine) in commercial pickles and their raw materials was determined in order to investigate the origin of these amines and to evaluate possible health risks. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aca09acb042f3e2eec8c15707ea19393
https://doi.org/10.3358/shokueishi.59.36
https://doi.org/10.3358/shokueishi.59.36
Publikováno v:
Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan. 58(3)
An analytical method for the determination of nonvolatile amines (putrescine, cadaverine, histamine, tyramine, and spermidine) in foods was developed, using an improved dansyl derivatization technique. The five amines were extracted from food with 1%
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9c8d6ba1af7b8c823be120b8844de399
https://pubmed.ncbi.nlm.nih.gov/28690305
https://pubmed.ncbi.nlm.nih.gov/28690305