Volatile Amines
Mostrando 1-12 de 18 artigos, teses e dissertações.
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1. Evaluating red meat putrefaction in long term storage in freezing condition based on co-variation of major biogenic amines and Total Volatile Nitrogen
Abstract Nearly all of the rejected frozen carcasses in Asian countries are due to their high amount of total volatile nitrogen (TVN). The main aim of this study was evaluating red meat putrefaction based on putrescine and cadaverine content in red meat as major biogenic amines that contributed in TVN content during long-term storage in freezing condition. F
Food Sci. Technol. Publicado em: 2021-06
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2. Red wine produced from the Isabella and Ives cultivar (Vitis Labrusca): profile of volatiles and aroma descriptors
Abstract Considering the potential consumption and economic the importance that Isabella and Ives wines represent in the Brazilian consumer market as well as the scarcity of scientific data examining their quality, the objective of this study was to investigate the sensory quality and the volatiles profile of these wines. The volatile compounds were extracte
Food Sci. Technol. Publicado em: 22/03/2018
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3. Quality indicators and shelf life of red octopus (Octopus maya) in chilling storage
Abstract There are no precedents concerning the quality of Octopus maya during chilled storage. This study evaluated the shelf life of the red octopus in chilling storage (4oC) and the correlation of the sensory quality index with microbiological counting and the biochemical indicators (hypoxanthine, histamine and volatile amines). A total of 112 whole raw o
Food Sci. Technol. Publicado em: 13/05/2016
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4. Influência do período de maturação e das estações do ano nos parâmetros físico-químicos e microbiológicos do queijo Minas artesanal da região do Serro
Minas traditional Serro cheese is a product that has a high consumption and appreciation in Brazil. The main objective of this work was to verify the ripening and dry and rainy seasons influence on hygienical-sanitary indicators, pathogenic microorganisms, Staphylococcal enterotoxins and physicochemical characteristics of this cheese to find out the microbio
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 27/05/2011
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5. Rota hidrometalúrgica de recuperação de molibdênio, cobalto, níquel e alumínio de catalisadores gastos de hidrotratamento em meio ácido
This work describes a hydrometallurgical route for processing spent commercial catalysts (CoMo and NiMo/Al2O3). Samples were preoxidized (500 ºC, 5 h) in order to eliminate coke and other volatile species present. The calcined solid was dissolved in concentrated H2SO4 and water (1:1 vol/vol) at 90 ºC; the insoluble matter was separated from the solution. M
Química Nova. Publicado em: 2008
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6. Seeing smells: development of an optoelectronic nose
The development of an array of chemically-responsive dyes on a porous membrane and in its use as a general sensor for odors and volatile organic compounds (VOCs) is reviewed. These colorimetric sensor arrays (CSA) act as an "optoelectronic nose" by using an array of multiple dyes whose color changes are based on the full range of intermolecular interactions.
Química Nova. Publicado em: 2007-06
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7. Determination of N-nitrosamines and N-nitrosables substances in rubber teats and sothers by GC-TEA
N-Nitrosamines are receiving special attention because they present high mutagenic and carcinogenic potential. They can be found in several areas. In rubber, for example, they can be found in Nipples and Pacifiers. Spiegelhalder and Pressumann, have observed that N-Nitrosamines present in nipples and pacifiers could easily migrate to artificial saliva. They
Brazilian Archives of Biology and Technology. Publicado em: 2006-01
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8. Determinação de nitrosaminas volateis em salsichas "hot dog". / Determination of volatile nitromines in hot-dog sausage.
During the curing process, nitrite and nitrate are the principal ingridients udes for curing. They confer and colored color characteristic of the cured meat as sausage, and act as antioxidants and antimicrobial, comtrolling the growth of Clostridium botulinum. The most important toxic effect of the presence of nitrate and nitrite is the formation of nitrosam
Publicado em: 2006
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9. Biogenic amines, volatile amines, free tryptophan and urea as chemical indices for quality and freshness evaluation of fish and sellfish. / Aminas biogenicas, aminas volateis, triptofano livre e ureia como indices quimicos de qualidade e frescor do pescado.
Fish and shellfish muscle is highly susceptible to spoilage during storage. Because quality quickly decreases during storage reliable chemical indices for quality and freshness evaluation are greatly needed. Total volatile bases-nitrogen (TVB-N), trimethylamine (TMA), biogenic amines, nucleotides, urea and free tryptophan have been suggested as freshness ind
Publicado em: 2005
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10. Componentes voláteis do café torrado. Parte II. Compostos alifáticos, alicíclicos e aromáticos
This review is about the aliphatic, alicyclic and aromatic compounds (non-heterocyclic compounds) that are present in the volatile fractions of roasted coffees. Herein, the contents, aroma precursors and the sensorial properties of volatile phenols, aldehydes, ketones, alcohols, ethers, hydrocarbons, carboxylic acids, anhydrides, esters, lactones, amines and
Química Nova. Publicado em: 2000-04
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11. Amines: possible causative agents in the development of bronchial hyperreactivity in workers manufacturing polyurethanes from isocyanates.
Investigations of respiratory symptoms among workers in a factory producing polyurethane foam included measurement of air pollution with amines and isocyanates and a simultaneous health investigation of the exposed workers. An increased bronchial reactivity to inhaled methacholine was found in the study group compared with two unexposed control groups. This
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12. Inhibition of Microbial Growth by Fatty Amine Catalysts from Polyurethane Foam Test Tube Plugs
When polyurethane foam test tube plugs are autoclaved, they release volatile fatty amines that inhibit the growth of some microorganisms. The chemical structures of these amines were determined by the use of a gas chromatographmass spectrometer. They are catalysts used to produce the foam. The problem of contaminating growth media with toxic substances relea