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  • Biogenic amines were determinend in frozen spinat purée, ketchap, concentrated tomato pasta and frozen geen pea as N-benzoamides; by micellar electronic capilary chromatocraphy. Putrescine and spermidine were observed in most detectablele levels, while histamine, spermine and cadaverine concentrations were freguently below detection limimits. Maximum mean levels (33.6 and 52.5 mg kg/-1 of tyramine of putrescine, reprectively) were found in ketchup and 46,6 mg /kg-1 of spermidine in pea. Levels of histamine and spermine were low, and those of cadaverine and tryramine low or medium. Thus, biogenic amines in the observed vegetable product should not be of a risk for healthy consumers. #2002 Elsevier Science Ltd. All rights reserved.
  • Biogenic amines were determinend in frozen spinat purée, ketchap, concentrated tomato pasta and frozen geen pea as N-benzoamides; by micellar electronic capilary chromatocraphy. Putrescine and spermidine were observed in most detectablele levels, while histamine, spermine and cadaverine concentrations were freguently below detection limimits. Maximum mean levels (33.6 and 52.5 mg kg/-1 of tyramine of putrescine, reprectively) were found in ketchup and 46,6 mg /kg-1 of spermidine in pea. Levels of histamine and spermine were low, and those of cadaverine and tryramine low or medium. Thus, biogenic amines in the observed vegetable product should not be of a risk for healthy consumers. #2002 Elsevier Science Ltd. All rights reserved. (en)
Title
  • Levels of biogenic amines in typical vegetable products
  • Levels of biogenic amines in typical vegetable products (en)
skos:prefLabel
  • Levels of biogenic amines in typical vegetable products
  • Levels of biogenic amines in typical vegetable products (en)
skos:notation
  • RIV/60076658:_____/02:00004117!RIV/2003/MSM/120003/N
http://linked.open.../vavai/riv/strany
  • 349-351
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • P(OC 917.10)
http://linked.open...iv/cisloPeriodika
  • 3
http://linked.open...vai/riv/dodaniDat
http://linked.open...aciTvurceVysledku
http://linked.open.../riv/druhVysledku
http://linked.open...iv/duvernostUdaju
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http://linked.open...dnocenehoVysledku
  • 651767
http://linked.open...ai/riv/idVysledku
  • RIV/60076658:_____/02:00004117
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • Biogenní aminy; rostlinné produkty; špenat; kečup; rajčatový protlak; zelí (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...odStatuVydavatele
  • GB - Spojené království Velké Británie a Severního Irska
http://linked.open...ontrolniKodProRIV
  • [41C3000CACD8]
http://linked.open...i/riv/nazevZdroje
  • Food Chemistry
http://linked.open...in/vavai/riv/obor
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http://linked.open...ocetUcastnikuAkce
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http://linked.open...vavai/riv/projekt
http://linked.open...UplatneniVysledku
http://linked.open...v/svazekPeriodika
  • 77
http://linked.open...iv/tvurceVysledku
  • Kalač, Pavel
  • Pelikánová, Tamara
  • Švecová, S.
issn
  • 0308-8146
number of pages
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