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Composition of biogenic amines in selected food products (CROSBI ID 553965)

Prilog sa skupa u zborniku | izvorni znanstveni rad | međunarodna recenzija

Kovačević Ganić, Karin ; Komes, Draženka ; Belščak, Ana ; Horžić, Dunja ; Kosić, Urška Composition of biogenic amines in selected food products // Book II of Proceedings of the Euro Food Chem XV - Food for the Future - The Contribution of Chemistry to Improvement of Food Quality / Sø rensen, Hilmer i sur. (ur.). Kopenhagen: CRC Press ; Taylor & Francis, 2009. str. 52-55

Podaci o odgovornosti

Kovačević Ganić, Karin ; Komes, Draženka ; Belščak, Ana ; Horžić, Dunja ; Kosić, Urška

engleski

Composition of biogenic amines in selected food products

Biogenic amines are naturally occurring amines, which play an important role in plant development and in human health. The profile and levels of bioactive amines in food products can be used as a quality index, reflecting the quality of raw materials or the hygienic conditions prevalent during processing. For these reasons, it is important to monitor biogenic amine level s in food products, in view of their importance for human health and food safety. This work reports the composition of red and white wines, yellow and green teas, cocoa powder and instat coffee in terms of biogenic amines. The amines (tryptamine, 2-phenylethylamine, putrescine, cadaverine, tyramine, histamine, spermine, spermidine and serotonine) were determined by reverse-phase high-performance liquid chromatography with fluorescence detection after pre-column derivatization with o-phthaldialdehyde. Total amine levels in the wine samples were lower than 8 mg/L. Putrescine and tryptamine were the most prevalent amines, followed by cadaverine, tyramine and histamine. In the yellow and green teas the most prevalent amines was 2-phenylethylamine. In cocoa powder samples higher mean levels were observed for tryptamine, followed spermidine, putrescine and 2-phenylethylamine. Serotonine, tyramine and spermidine are the most abundant amines in the dry instant coffee.

Biogenic amines ; Cocoa powder ; Coffee ; Tea ; Wine

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Podaci o prilogu

52-55.

2009.

objavljeno

Podaci o matičnoj publikaciji

Book II of Proceedings of the Euro Food Chem XV - Food for the Future - The Contribution of Chemistry to Improvement of Food Quality

Sø rensen, Hilmer i sur.

Kopenhagen: CRC Press ; Taylor & Francis

978-87-993033-5-9

Podaci o skupu

Euro Food Chem XV - Food for the Future

poster

05.07.2009-08.07.2009

Kopenhagen, Danska

Povezanost rada

Prehrambena tehnologija