| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539482 | Food Chemistry | 2012 | 11 Pages |
Abstract
⺠Predicted the rate and amount of histamine degradation by DAO in buffer (model) and tuna soup (real) system. ⺠In model system salt was not significant to DAO activity and reached optimum histamine degradation within pH 6-6.5. ⺠The real system showed that the optimum oxidation of histamine using DAO occurred at salt levels 1-3% and pH 6-7.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
A. Naila, S. Flint, G.C. Fletcher, P.J. Bremer, G. Meerdink, R.H. Morton,