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The behaviour of biogenic amines during the preparation of some vegetable food products.

[In German. / En allemand.]

Author(s) : ZIEGLER W., HAHN M., WALLNOFER P. R.

Type of article: Article

Summary

A study of the variations in amine content, after draining, thawing or cooking several types of vegetables. The raw vegetable amines are partially transfered in the cooking water. These amines are also lost during the draining of canned vegetables.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1995-0950
  • Languages: German
  • Source: Dtsch. Lebensm.-Rundsch. - vol. 90 - n. 4
  • Publication date: 1994

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