Effect of Gluconic Acid Submerged Fermentation of Strawberry Purée on Amino Acids and Biogenic Amines Profile-Reference-Cited by-同舟云学术

Effect of Gluconic Acid Submerged Fermentation of Strawberry Purée on Amino Acids and Biogenic Amines Profile

Published:2016-06-03 Issue:2 Volume:41 Page:e12787
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Ordóñez José L.¹,Cañete-Rodríguez Ana M.²,Callejón Raquel M.¹,Santos-Dueñas M. Inés²,Troncoso Ana M.¹,García-García Isidoro²,García-Parrilla M. Carmen¹

Affiliation:

1. Área de Nutrición y Bromatología. Facultad de Farmacia; Universidad de Sevilla; C/ P. García González nº2 41012 Sevilla Spain

2. Departamento de Química Inorgánica e Ingeniería Química, Facultad de Ciencias; Label Campus Universitario de Rabanales; Universidad de Córdoba, Ctra. (a) de Madrid, km 396 14071 Córdoba Spain

Funder

Ministry of Science and Innovation

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12787/fullpdf

Reference27 articles.

1. Non-anthocyanin phenolic compounds and antioxidant activity of beverages obtained by gluconic fermentation of strawberry;Álvarez-Fernández;Innov. Food Sci. Emerg. Technol.,2014

2. Current knowledge about the presence of amines in wine;Ancín-Azpilicueta;Crit. Rev. Food Sci. Nutr.,2008

3. Influence of addition of ammonium and different amino acid concentrations on nitrogen metabolism in spontaneous must fermentation;Arias-Gil;Food Chem,2007