Concentration of seven biogenic amines in sauerkraut.

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F99%3A00000069" target="_blank" >RIV/60076658:12220/99:00000069 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Concentration of seven biogenic amines in sauerkraut.

Original language description

Biogenic amines were determined in 121 sauerkraut samples. Mean concentrations were 174, 146 and 50 mg/kg for tyramine, putrescine and cadaverine, respectively with wide variations. The concentrations of histamine, tryptamine, spermidine and spermine were low. No significant correlations were observed between sauerkraut quality parameters and amine concentrations. From the nutritional point of view, high tyramine levels should be taken under consideration.

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

CB - Analytical chemistry, separation

OECD FORD branch

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Project

Result was created during the realization of more than one project. More information in the Projects tab.

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

1999

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Food chemistry

ISSN

0308-8146

e-ISSN

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Volume of the periodical

67

Issue of the periodical within the volume

4

Country of publishing house

GB - UNITED KINGDOM

Number of pages

6

Pages from-to

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UT code for WoS article

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EID of the result in the Scopus database

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