Publication result detail
Free Amino Acids Used as a Marker for Ketchup Autentication.
HRSTKA, M.; MALÁTKOVÁ, P.
Original Title
Free Amino Acids Used as a Marker for Ketchup Autentication.
English Title
Free Amino Acids Used as a Marker for Ketchup Autentication.
Type
Conference proceedings
Original Abstract
Free amino acid content in tomato purée as well as 6 different brands of ketchup were investigated using ion-exchange chromatography. Sampling was optimized and suitable amino acids were chosen as the markers for evaluating the authenticity of the ketchups. They are: threonine, serine, alanine, isoleucine, leucine, tyrosine, phenylalanine, g-aminobutyric acid (GABA), lysine and histidine.
English abstract
Free amino acid content in tomato purée as well as 6 different brands of ketchup were investigated using ion-exchange chromatography. Sampling was optimized and suitable amino acids were chosen as the markers for evaluating the authenticity of the ketchups. They are: threonine, serine, alanine, isoleucine, leucine, tyrosine, phenylalanine, g-aminobutyric acid (GABA), lysine and histidine.
Keywords
free amino acid, ketchup tomato purée, ion-exchange chromatography
Key words in English
free amino acid, ketchup tomato purée, ion-exchange chromatography
Authors
HRSTKA, M.; MALÁTKOVÁ, P.
Released
01.01.2000
Publisher
MZLU Brno
Location
Lednice
Book
Modern Analytical Methods and Beverage Athentication
Pages from
55
Pages to
55
Pages count
1
BibTex
@proceedings{BUT64275,
editor="Miroslav {Hrstka} and Petra {Malátková}",
title="Free Amino Acids Used as a Marker for Ketchup Autentication.",
year="2000",
pages="55--55",
publisher="MZLU Brno",
address="Lednice"
}