Zobrazeno 1 - 10
of 34
pro vyhledávání: '"Martin Křížek"'
Publikováno v:
Czech Journal of Food Sciences, Vol 38, Iss 3, Pp 164-170 (2020)
Contents of eight biogenic amines (putrescine, cadaverine, spermidine, spermine, histamine, tyramine, tryptamine and phenylethylamine) were determined in vacuum-packed fillets of rainbow trout (Oncorhynchus mykiss). Fish flesh was treated using a sol
Externí odkaz:
https://doaj.org/article/ad7cb04005514d1db0d6cb1f31862db6
Publikováno v:
International Journal of Medicinal Mushrooms.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7cead166e07f8ffc14a8e133d48dfc64
https://doi.org/10.1615/intjmedmushrooms.2023049038
https://doi.org/10.1615/intjmedmushrooms.2023049038
Publikováno v:
LWT. 95:268-273
Fillets of carp (Cyprinus carpio) were treated either by an application of an essential oil (thyme, oregano) or by UV-C irradiation (two different doses: 121 and 243 mJ/cm2). All the control and treated vacuum packs were stored at 3.5 °C for up to 4
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::016776df7871b1a85587ca3e2fafcf18
https://doi.org/10.1016/j.lwt.2018.04.097
https://doi.org/10.1016/j.lwt.2018.04.097
Publikováno v:
European Food Research and Technology. 243:1989-1995
Levels of eight biogenic amines (putrescine, cadaverine, spermidine, spermine, histamine, tyramine, tryptamine and phenylethylamine) were determined in vacuum-packed fillets of grass carp (Ctenopharyngodon idella) and bighead carp (Hypophthalmichthys
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5ac6182926f227fe4424834ea7a66216
https://doi.org/10.1007/s00217-017-2906-2
https://doi.org/10.1007/s00217-017-2906-2
Autor:
František Vácha, Eva Dadáková, Martin Křížek, Kateřina Matějková, Jiří Špička, Naděžda Vrchotová
Publikováno v:
Journal of Food Protection. 78:1592-1596
Biogenic amine and fatty acid contents were determined in vacuum-packed fillets of common carp (Cyprinus carpio). Samples were pressure treated at 300 and 500 MPa and were stored at 3.5 and 12°C for up to 28 days (control, 0 MPa) and 70 days (pressu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::77f834bb51899193c77ad8bdc3faf793
https://doi.org/10.4315/0362-028x.jfp-15-041
https://doi.org/10.4315/0362-028x.jfp-15-041
Publikováno v:
Food Chemistry. 151:466-471
The effects of vacuum packaging followed by high pressure processing on the shelf-life of fillets of pike (Esox lucius) were examined. Samples were pressure-treated at 300 and 500 MPa and stored at 3.5 and 12 °C for up to 70 days. The content of eig
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4adf59c1f78bb638054e4003793069f9
https://doi.org/10.1016/j.foodchem.2013.11.094
https://doi.org/10.1016/j.foodchem.2013.11.094
Publikováno v:
Food Chemistry. 137:31-36
The effects of vacuum packaging followed by high pressure processing on the shelf-life of fillets of rainbow trout (Oncorhynchus mykiss) were examined. Samples were pressure-treated at 300 and 500 MPa and were stored at 3.5 and 12 °C for up to 28 da
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::24d78aa4ecfcdb091ff06678d0378a82
https://doi.org/10.1016/j.foodchem.2012.10.011
https://doi.org/10.1016/j.foodchem.2012.10.011
Publikováno v:
Food Chemistry. 126:1493-1497
Carp roe (Cyprinus carpio) was pasteurised, salted, smoked and treated by a lactic acid based preservative agent. Chemical and sensory qualities were measured throughout the storage time to determine the changes that took place at 2 °C and to evalua
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::371c68eb00f86f9e7e193c08b95c2ee8
https://doi.org/10.1016/j.foodchem.2010.12.040
https://doi.org/10.1016/j.foodchem.2010.12.040
Publikováno v:
Acta Veterinaria Brno, Vol 80, Iss 4, Pp 365-372 (2011)
The aim of the present study was to compare the dynamics of biogenic amines formation in three freshwater fish species, to compare the progress of chemical changes in filleted and minced flesh, to find correlations of such changes with sensory proper
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::09da0b7da9db8cd19091f972f44071d1
https://actavet.vfu.cz/80/4/0365/
https://actavet.vfu.cz/80/4/0365/
Publikováno v:
Food Chemistry. 116:365-370
A rapid ultra-performance liquid chromatographic (UPLC) method for the determination of biogenic amines (putrescine, cadaverine, spermidine, spermine, phenylethylamine, histamine, tyramine and tryptamine) in selected food samples is described. The ei
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c19eb5dd2288e44d07300c4296aa4c90
https://doi.org/10.1016/j.foodchem.2009.02.018
https://doi.org/10.1016/j.foodchem.2009.02.018