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  • 1
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 65 (2000), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Biogenic amines in grapes, aszu-grapes, wines, and aszu-wines of the Tokaj region of Hungary were separated, identified, and quantified by HPLC. The biogenic amine content of the Tokaj wines was well below the suggested limits for any of the biogenic amines. Histamine contents were especially low in all the samples investigated. The composition and concentration of the biogenic amines (polyamines) in the grape berries were altered remarkably by the Botrytis cinerea, and this resulted in a great change of the amine concentration in the aszu-wines compared to the wines. The composition and concentration of biogenic amines might provide useful information on the vintage and can support the authentication of the Tokaj aszu-wines.
    Type of Medium: Electronic Resource
    Library Location Call Number Volume/Issue/Year Availability
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  • 2
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Apricots (Prunus armeniaca L., cultivars Magyar and Bergeron) were harvested 3 d apart (1st, 2nd and 3rd harvest). Fruits were stored at 4 to 6 °C, 90 % relative humidity, for 3 to 25 d. (β-Galactosidase activity, pectin degradation, and softening were studied as a function of harvest and storage time. (β-Galactosidase activity increased as a function of harvest; it increased continuously during storage in the case of cv. Bergeron. With Magyar enzyme activity reached a maximum value during storage in the case of 2nd and 3rd harvest fruits, then it declined. Total pectin and that solubilized neutral carbohydrate contents decreased as a function of storage. Solubilized pectin quantity did not depend either on harvest or on storage.
    Type of Medium: Electronic Resource
    Library Location Call Number Volume/Issue/Year Availability
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