THE FREE AMINO ACID PATTERN OF DATES IN RELATION TO THEIR DARKENING DURING MATURATION AND STORAGE

1959 ◽  
Vol 24 (3) ◽  
pp. 298-304 ◽  
Author(s):  
H. RINDERKNECHT
Keyword(s):  
Amino Acid ◽  
Free Amino Acid ◽  
Free Amino ◽  
Amino Acid Pattern ◽  
And Storage

The Free Amino Acid Pattern of the Intestinal Contents of Chicks Fed Raw and Heated Soybeam Meal

1972 ◽  
Vol 102 (10) ◽  
pp. 1377-1381 ◽  
Author(s):  
Rachel Bielorai ◽  
Z. Harduf ◽  
Eugenia Alumot
Keyword(s):  
Amino Acid ◽  
Free Amino Acid ◽  
Free Amino ◽  
Amino Acid Pattern ◽  
Intestinal Contents

Free amino acid pattern in Indian shrimp (Metapenaeus dobsoni)

1970 ◽  
Vol 18 (2) ◽  
pp. 298-300 ◽  
Author(s):  
J. R. Rangaswamy ◽  
S. V. Suryanarayana. Rao ◽  
Nripendra L. Lahiry
Keyword(s):  
Amino Acid ◽  
Free Amino Acid ◽  
Free Amino ◽  
Amino Acid Pattern

scholarly journals Free Amino Acids in Peanuts as Affected by Seed Size and Storage Time1

1981 ◽  
Vol 8 (2) ◽  
pp. 113-116 ◽  
Author(s):  
Harold E. Pattee ◽  
Clyde T. Young ◽  
Francis G. Giesbrecht
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Free Amino Acid ◽  
Seed Size ◽  
Free Amino Acids ◽  
Free Amino ◽  
Storage Conditions ◽  
Commercial Source ◽  
And Storage

Abstract Peanuts from a commercial source were segregated into specific seed sizes and placed in storage conditions approximating commercial conditions to determine the amino acid changes taking place during storage within various size seeds. Concentrations of the isolated free amino acid fractions significantly decreased with seed size except for phenylalanine which significantly increased with seed size. Significant changes also occurred in the free amino acid fractions across storage periods up to nine months in duration. These results are the first to document a change in amino acids during the storage of peanuts.

scholarly journals Free Amino Acids and Biogenic Amines in Canned European Eels: Influence of Processing Step, Filling Medium and Storage Time

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1377
Author(s):  
Lucía Gómez-Limia ◽  
Roxana Cutillas ◽  
Javier Carballo ◽  
Inmaculada Franco ◽  
Sidonia Martínez
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Biogenic Amines ◽  
Free Amino Acid ◽  
Biogenic Amine ◽  
Free Amino Acids ◽  
Free Amino ◽  
Storage Time ◽  
Amino Acid Content ◽  
And Storage

This study evaluated the effects of the canning process and different filling media on the free amino acid and biogenic amine contents of eels. The main free amino acids were histidine, taurine and arginine, which constituted 72% of the free amino acids in raw eels. All steps in the canning process significantly altered the free amino acid content of eels, relative to raw samples. The changes were influenced by the step, the composition of the frying or filling medium and the storage time. The biogenic amine contents were very low in all samples. Histamine was not detected in either raw eels or canned eels. The highest values were obtained for 2-phenylethylamine. The step of the canning process, the composition of the frying or filling medium and storage time also determined the changes in the biogenic amine contents. The biogenic amines indices were low, indicating the good quality of canned eels.

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