1,721,136 research outputs found
Characterization and authentication of balsamic vinegars by nuclear magnetic resonance spectroscopy
No full textHow nuclear magnetic resonance contributes to food authentication: current trends and perspectives
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Determinazione di acidi grassi insaturi coniugati in prodotti lattiero-caseari via GC-MS
No full textThe use of NMR and chemometrics for the characterization of vinegars and balsamic vinegars
No full textPresence and variation of gamma-aminobutyric acid and other free amino acids in cocoa beans from different geographical origins
No full textgamma-Aminobutyric acid (GABA) is a non-protein amino acid coming from the enzymatic alpha-decarboxylation of glutamate. It is a neurotransmitter that has recently raised some interests for its health effects: hypotensive, diuretic, tranquilizer and diabetes preventing agent. Regarding GABA content in cocoa, rare information is available in literature, so the aim of this study was to provide an overview on the GABA content in fermented and dried cocoa beans from different geographical origins (Africa, Central/South America, Asia and Oceania). GABA and other free amino acids were analyzed by HPLC/FLD after derivatization with 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate. Results showed that cocoa beans are an excellent source of GABA and its content is extremely variable as a function of the geographical origin, ranging from a minimum of 31.7 mg/100 g for Grenada beans to a maximum of 101.2 mg/100 g for Ecuador beans
Trasformazioni chimiche negli aceti balsamici: studio delle reazioni di esterificazione tra zuccheri e acido acetico
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Determinazione del caramello di classe III e IV nell’aceto balsamico di Modena tramite misure spettrofotometriche
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