Biogenic amine content of some Turkish cheeses
JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.26, sa.4, ss.259-265, 2002 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 26 Sayı: 4
- Basım Tarihi: 2002
- Doi Numarası: 10.1111/j.1745-4549.2002.tb00483.x
- Dergi Adı: JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Sayfa Sayıları: ss.259-265
- Ankara Hacı Bayram Veli Üniversitesi Adresli: Hayır
Özet
Biogenic amines in ten samples of Kasar (aged), five samples of Kasar (fresh), four samples of Mihalic, nine samples of Van Otlu (herbed), nine samples of Orgu, nine samples of Urfa and six samples of Civil cheeses were obtained from local supermarkets of Ankara. Tryptamine (TRY), phenylethylamine (PHA), putrescine (PUT), cadaverine (CAD), histamine (HIT), tyramine (TYA), spermine (SPM) and spermidine (SPD) contents of Turkish cheese samples were screened by high performance liquid chromatography (HPLC).