About: Biogenic amine content of sauerkraut

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An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	In a survey of 121 commercial and household-preparation sauerkraut mean 174, 146 and 50 mg/kb were observed for tyramine, putrescine and cadavetine, respectively but very wide variations ocurred, Histamine levels exceeded 10 mg/kg in only 19% of samples.Contents of tryptamine, spermidine and spermine were low. No significant correlations were observed between chemical quality parameters and amine content. Similar biogenic amine levels were found in sauerkraut prepared under conditions in four laborat ory experiments. Tyramine contens increased significantly (P<0.01) with storage time up to 12 months. Significant regression (P<0,01) was observed between the sum of tyramine + putrescine + cadaverine + speermidine and ammonia contens. Thurs, tyraminweseems to be the most important of the observed amines in relation to hygiene. In a survey of 121 commercial and household-preparation sauerkraut mean 174, 146 and 50 mg/kb were observed for tyramine, putrescine and cadavetine, respectively but very wide variations ocurred, Histamine levels exceeded 10 mg/kg in only 19% of samples.Contents of tryptamine, spermidine and spermine were low. No significant correlations were observed between chemical quality parameters and amine content. Similar biogenic amine levels were found in sauerkraut prepared under conditions in four laborat ory experiments. Tyramine contens increased significantly (P<0.01) with storage time up to 12 months. Significant regression (P<0,01) was observed between the sum of tyramine + putrescine + cadaverine + speermidine and ammonia contens. Thurs, tyraminweseems to be the most important of the observed amines in relation to hygiene. (en)
Title	Biogenic amine content of sauerkraut Biogenic amine content of sauerkraut (en)
skos:prefLabel	Biogenic amine content of sauerkraut Biogenic amine content of sauerkraut (en)
skos:notation	RIV/60076658:12220/01:00002858!RIV/2002/MSM/122202/N
http://linked.open.../vavai/riv/strany	113-118
http://linked.open...avai/riv/aktivita	P
http://linked.open...avai/riv/aktivity	P(OC 917.10)
http://linked.open...iv/cisloPeriodika	2
http://linked.open...vai/riv/dodaniDat	2002
http://linked.open...aciTvurceVysledku	Špička, Jiří Kalač, Pavel Křížek, Martin
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Jihočeská univerzita v Českých Budějovicích / Zemědělská fakulta
http://linked.open...dnocenehoVysledku	674444
http://linked.open...ai/riv/idVysledku	RIV/60076658:12220/01:00002858
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	kysané zelí; výzkum; putresin; tyramin; histamin (en)
http://linked.open.../riv/klicoveSlovo	výzkum kysané zelí tyramin histamin putresin
http://linked.open...odStatuVydavatele	LU - Lucemburské velkovévodství
http://linked.open...ontrolniKodProRIV	[12F41C7567BA]
http://linked.open...i/riv/nazevZdroje	Biogenically active amines in food. Polyamines and tumor growth biologically active amines in food procesing and amines produced by bacteria. Luxembourg, Off. for Offic. Publ. Eur. Commun.
http://linked.open...in/vavai/riv/obor	CB
http://linked.open...ichTvurcuVysledku	3 (xsd:int)
http://linked.open...cetTvurcuVysledku	3 (xsd:int)
http://linked.open...ocetUcastnikuAkce	0 (xsd:int)
http://linked.open...nichUcastnikuAkce	0 (xsd:int)
http://linked.open...vavai/riv/projekt	http://linked.opendata.cz/resource/domain/vavai/projekt/OC%20917.10
http://linked.open...UplatneniVysledku	2001
http://linked.open...v/svazekPeriodika	5
http://linked.open...iv/tvurceVysledku	Kalač, Pavel Křížek, Martin Špička, Jiří
number of pages	6 (xsd:int)
https://schema.org/isbn	92-894-1630-0
http://localhost/t...ganizacniJednotka	12220

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