| 1. |
- Andersson, R.E.
(author)
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Biogenic amines in lactic acid-fermented vegetables
- 1988
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In: Lebensmittel-Wissenschaft + Technologie. - 0023-6438 .- 1096-1127. ; 21:1, s. 68-69
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Journal article (peer-reviewed)abstract
- Lactic acid-fermented vegetables and root crops were analysed with respect to biogenic amines. Cadaverine, histamine, putrescine, spermidine and tyramine were found in concentrations ranging from 1 to 15 mg/kg of product. Dimethylamine, tryptamine, phenylethylamine and spermine were not detected at all in any of the products. Since all the amines found were present in concentrations considerably lower than those known to cause food poisoning, lactic acid-fermented vegetables and root crops should be considered as low-risk products with regard to the presence of biogenic amines. © 1988 Academic Press Limited.
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| 2. |
- Lundgren, Birgit, et al.
(author)
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An interlaboratory study of firmness, aroma, and taste of pectin gels
- 1986
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In: Lebensmittel-Wissenschaft + Technologie. - 0023-6438 .- 1096-1127. ; 19:1, s. 66-76
-
Journal article (peer-reviewed)abstract
- Subjects at laboratories in ten countries (Australia, England, Finland, France, Germany, Japan, Poland, Sweden, Switzerland and USA) evaluated firmness, aroma, flavor, and taste intensity of pectin gels containing different amounts of pectin and flavoring. With few exceptions, the ten laboratories (16 to 34 subjects at each laboratory; 252 total) reached the same conclusions regarding the sample differences. Also, the relative frequencies of discriminators were similar: All subjects discriminated firmness, and about half of them discriminated other attributes. Each laboratorv's data showed significant differences among pectin levels as well as flavoring levels. The average perceived intensities of aroma, flavor, sweetness and sourness decreased with increased pectin level, while firmness increased. © 1986.
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