Detail publikačního výsledku
Free Amino Acids Used as a Marker for Ketchup Autentication.
HRSTKA, M.; MALÁTKOVÁ, P.
Originální název
Free Amino Acids Used as a Marker for Ketchup Autentication.
Anglický název
Free Amino Acids Used as a Marker for Ketchup Autentication.
Druh
Konferenční sborník (ne stať)
Originální abstrakt
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.
Anglický abstrakt
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.
Klíčová slova
free amino acid, ketchup tomato purée, ion-exchange chromatography
Klíčová slova v angličtině
free amino acid, ketchup tomato purée, ion-exchange chromatography
Autoři
HRSTKA, M.; MALÁTKOVÁ, P.
Vydáno
01.01.2000
Nakladatel
MZLU Brno
Místo
Lednice
Kniha
Modern Analytical Methods and Beverage Athentication
Strany od
55
Strany do
55
Strany počet
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"
}