Zobrazeno 1 - 10
of 33
pro vyhledávání: '"Peter C. Quantick"'
Publikováno v:
Food Chemistry. 89:69-76
Ready-to-eat shredded orange and purple carrots, packed in air (control), or in modified atmosphere packaging [MAP; (90%N 2 + 5%O 2 + 5%CO 2 and 95%O 2 + 5%CO 2 )], and stored chilled for up to 13 days, were examined for their antioxidant activity an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1a110db9a4c2fe7c4f288877c75f9f3d
https://doi.org/10.1016/j.foodchem.2004.02.013
https://doi.org/10.1016/j.foodchem.2004.02.013
Publikováno v:
Scopus-Elsevier
Changes in 10 biogenic amines during the storage of herring in ice, in boxes without ice, in a modified atmosphere, and in vacuum packaging were investigated. The highest level of histamine was obtained from herring stored in boxes without ice, follo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::335628ec18e72dfbfaa72ac9fd7f2b15
https://doi.org/10.1111/j.1365-2621.2002.tb08765.x
https://doi.org/10.1111/j.1365-2621.2002.tb08765.x
Publikováno v:
International Journal of Food Science and Technology. 37:515-522
A rapid high-performance liquid chromatographic (HPLC) method for the determination of nine biogenic amines and trimethylamine (TMA) was developed. A derivatization procedure is reported. It involves dissolving benzoyl chloride in acetonitrile to enh
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f96c5a851fa3ded655b23e7a0710c1f0
https://doi.org/10.1046/j.1365-2621.2002.00608.x
https://doi.org/10.1046/j.1365-2621.2002.00608.x
Publikováno v:
Journal of Agricultural and Food Chemistry. 49:1410-1416
Four different colored carrots, orange, purple with orange core, yellow, and white, were examined for their content of phenolics, antioxidant vitamins, and sugars as well as their volatiles and sensory responses. A total of 35 volatiles were identifi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f626c65116e236403d101af61828091e
https://doi.org/10.1021/jf000595h
https://doi.org/10.1021/jf000595h
Publikováno v:
Food Chemistry. 72:45-49
Tyrosinase and malic dehydrogenase were treated with argon and nitrogen. Their activities were measured with time. The activities of tyrosinase and malic dehydrogenase when treated directly with argon, and when treated as a mixture of the enzymes and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5a8c23807ecc458a4a169596f7f1e013
https://doi.org/10.1016/s0308-8146(00)00201-6
https://doi.org/10.1016/s0308-8146(00)00201-6
Publikováno v:
International Journal of Food Science & Technology. 35:549-554
A high performance liquid chromatography (HPLC) method was developed by using gradient elution with acetonitrile as a mobile phase to reduce the time required for determination of ATP, ADP, AMP, IMP, HxR and Hx. The method was then applied to investi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1f0519ddf0f5ad3e423a45d1366ac2ff
https://doi.org/10.1111/j.1365-2621.2000.00405.x
https://doi.org/10.1111/j.1365-2621.2000.00405.x
Publikováno v:
Food Chemistry. 71:267-273
The effects of modified atmosphere and vacuum packing on K values, microbial and sensory changes in herring (2 days in ice post capture) when stored at 2±2°C are investigated for up to 16 days. Although chemical and microbiological analyses indicat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a4fb505b42708e4061881bf7a12f8c28
https://doi.org/10.1016/s0308-8146(00)00169-2
https://doi.org/10.1016/s0308-8146(00)00169-2
Publikováno v:
Journal of Membrane Science. 160:171-177
A study was carried out by using a new tubular direct osmosis module, constructed by PCI UK and equipped with a novel AFC99 membrane 400 μm thick, to investigate the effect of clarifying tomato juice on the rate of direct osmotic concentration. Unde
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::051479cf8b7034914b5f9988540d9d33
https://doi.org/10.1016/s0376-7388(99)00072-1
https://doi.org/10.1016/s0376-7388(99)00072-1
Publikováno v:
Food Chemistry. 65:359-365
The waste of Norway lobster (Nephrops norvegicus also known as Dublin Bay prawn and scampi) constitutes 75-80 of the whole animal by weight. This includes the hepatopancreas which is a good source of hyaluronoglucosidase (EC 3.2.1.35), commonly refer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::91fd3d7e31172514f3de9f76e10361d3
https://doi.org/10.1016/s0308-8146(98)00233-7
https://doi.org/10.1016/s0308-8146(98)00233-7
Publikováno v:
Food Chemistry. 65:391-397
A static headspace analysis/gas chromatography/mass spectrometry (SHA/GC/MS) method was developed to analyse the volatile composition of raw (seven different varieties), stored and cooked carrot samples. A total of 35 different volatile compounds wer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d1ab2c7c485c472a03045f8e340086f6
https://doi.org/10.1016/s0308-8146(98)00202-7
https://doi.org/10.1016/s0308-8146(98)00202-7