UPLC-UV Method for the Quantification of Free Amino Acids, Bioactive Amines, and Ammonia in Fresh, Cooked, and Canned Mushrooms-Reference-Cited by-同舟云学术

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UPLC-UV Method for the Quantification of Free Amino Acids, Bioactive Amines, and Ammonia in Fresh, Cooked, and Canned Mushrooms

Published:2020-05-29 Issue:8 Volume:13 Page:1613-1626
ISSN:1936-9751
Container-title:Food Analytical Methods
language:en
Short-container-title:Food Anal. Methods

Author:

Reis Guilherme C. L.,Guidi Leticia R.,Fernandes Christian,Godoy Helena T.,Gloria Maria Beatriz A.^ORCID

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação de Amparo à Pesquisa do Estado de Minas Gerais

Laboratório de Bioquímica de Alimentos, UFMG

Publisher

Springer Science and Business Media LLC

Subject

Safety Research,Safety, Risk, Reliability and Quality,Applied Microbiology and Biotechnology,Food Science,Analytical Chemistry

Link

https://link.springer.com/content/pdf/10.1007/s12161-020-01777-5.pdf

Reference45 articles.

1. AOAC (Association of Official Analytical Chemists) (2012). Official methods of analysis, 19th. ed., Maryland

2. Chang ST, Miles PG (2004) Mushrooms: cultivation, nutritional value, medicinal effect, and environmental impact. CRC Press, Boca Raton

3. Chen W, Li W, Yang T, Yu H, Zhou S, Feng J, Li X, Liu Y (2015) Analysis and evaluation of tasty components in the pileus and stipe of Lentinula edodes at different growth stages. J Agric Food Chem 63:795–801. https://doi.org/10.1021/jf505410a

4. Chen X, Yu J, Cui H, Xia S, Zhang X, Yang B (2018) Effect of temperature on flavor compounds and sensory characteristics of Maillard reaction products derived from mushroom hydrolysate. Molecules 23:247. https://doi.org/10.3390/molecules23020247

5. Chiang P, Yen C, Mau J (2006) Non-volatile taste components of canned mushrooms. Food Chem 97:431–437. https://doi.org/10.1016/j.foodchem2005.05.021

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