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dc.contributor.author김명희ko
dc.contributor.author최승영[최승영]ko
dc.contributor.author이종기[이종기]ko
dc.contributor.author슈리티슈클라ko
dc.date.accessioned2015-12-17T02:01:40Z-
dc.date.available2015-12-17T02:01:40Z-
dc.date.created2015-11-13-
dc.date.issued201212-
dc.identifier.citationJOURNAL OF FOOD BIOCHEMISTRY, v.36, no.6, pp.766 - 773-
dc.identifier.issn0145-8884-
dc.identifier.urihttp://hdl.handle.net/YU.REPOSITORY/26778-
dc.identifier.urihttp://dx.doi.org/10.1111/j.1745-4514.2012.00670.x-
dc.description.abstractIn this study, 20 microbrewery beer samples collected from different regions in Korea were analyzed for their contents of biogenic amines as well as for their physiochemical properties (pH, acidity and alcohol content). The separation of biogenic amines involved derivatization with dansylchroride followed by subsequent analysis by high-performance liquid chromatography. As a result, biogenic amines such as tryptamine (nd1.10), 2-phenylethylamine (nd0.69), putrescine (0.533.56), cadaverine (0.101.56), histamine (0.132.65), tyramine (0.104.96), spermidine (nd2.29) and spermine (nd1.02) mg/100?mL were detected in the analyzed beer samples. Agmatine was not detected in any of the beer samples processed. The pH, acidity and alcohol contents of the tested beer samples were found in the range of 3.924.57, 0.170.38 and 3.87.0%, respectively. It was found in this study that threshold toxic level of the beer products analyzed was at acceptable consuming limit.-
dc.language영어-
dc.publisherWILEY-BLACKWELL-
dc.subjectPERFORMANCE LIQUID-CHROMATOGRAPHY-
dc.subjectPRECOLUMN DERIVATIZATION-
dc.subjectFOOD-
dc.subjectDERIVATIVES-
dc.subjectBIOSENSOR-
dc.subjectSAMPLES-
dc.subjectWINE-
dc.subjectION-
dc.titlePHYSIOCHEMICAL PROPERTIES AND DETERMINATION OF BIOGENIC AMINES IN KOREAN MICROBREWERY BEER PRODUCTS-
dc.typeArticle-
dc.identifier.wosid000311912600014-
dc.identifier.scopusid2-s2.0-84870491189-
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