Changes in the composition of free amino acids, organic acids and lipids during processing and ripening of ‘Hatahata-zushi’, a fermented fish product of sandfish (Arctoscopus japonicus) and boiled rice

1994 ◽  
Vol 66 (1) ◽  
pp. 75-82 ◽  
Author(s):  
Chun-Ming Chang ◽  
Toshiaki Ohshima ◽  
Chiaki Koizumi
Keyword(s):  
Amino Acids ◽  
Organic Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Fermented Fish ◽  
Fish Product

Metabolism of proline-U-14C during germination of barley

1968 ◽  
Vol 46 (10) ◽  
pp. 1331-1334 ◽  
Author(s):  
P. V. Sane ◽  
Saul Zalik
Keyword(s):  
Amino Acids ◽  
Organic Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Etiolated Seedlings ◽  
Embryo Metabolism

Proline-U-14C injected into the endosperm of 3-day-old etiolated seedlings of Montcalm barley and its mutant was readily translocated to the embryo. Of label present in the embryo, over 65% was accounted for by protein and free amino acids and about 25% was present in organic acids. Proline accounted for over 90% of the label in free amino acids of the endosperm but accounted for less than 50% of label in this fraction in the embryo. Proline was readily converted to glutamate in the embryo. Metabolism of proline was similar in both lines.

Changes in free amino acids and biogenic amines of Egyptian salted-fermented fish (Feseekh) during ripening and storage

2009 ◽  
Vol 115 (2) ◽  
pp. 635-638 ◽  
Author(s):  
Mohamed Rabie ◽  
Livia Simon-Sarkadi ◽  
Hassan Siliha ◽  
Soher El-seedy ◽  
Ahmed-Adel El Badawy
Keyword(s):  
Amino Acids ◽  
Biogenic Amines ◽  
Free Amino Acids ◽  
Free Amino ◽  
Fermented Fish ◽  
And Storage

Organic acids and free amino acids in some Egyptian fruits and vegetables

Nahrung/Food ◽  
1982 ◽  
Vol 26 (1) ◽  
pp. K7-K10
Author(s):  
A. Askar ◽  
S. K. El-Samahy ◽  
M. G. Abd El-Fadeel
Keyword(s):  
Amino Acids ◽  
Organic Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Fruits And Vegetables

Influence of jam processing upon the contents of phenolics, organic acids and free amino acids in quince fruit ( Cydonia oblonga Miller)

2004 ◽  
Vol 218 (4) ◽  
pp. 385-389 ◽  
Author(s):  
Branca Maria Silva ◽  
Paula Branquinho Andrade ◽  
Ana Cla�dia Gon�alves ◽  
Rosa Maria Seabra ◽  
Maria Beatriz Oliveira ◽  
...  
Keyword(s):  
Amino Acids ◽  
Organic Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Cydonia Oblonga

scholarly journals Free Amino Acids, Oligopeptides, Organic Acids and Nucleotides of ISHIRU (Fish Sauce).

2000 ◽  
Vol 47 (3) ◽  
pp. 241-248 ◽  
Author(s):  
Toshihide MICHIHATA ◽  
Yasuo SADO ◽  
Toshihiro YANO ◽  
Toshiki ENOMOTO
Keyword(s):  
Amino Acids ◽  
Organic Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Fish Sauce

scholarly journals Effect of Ginger on Chemical Composition, Physical and Sensory Characteristics of Chicken Soup

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1456
Author(s):  
Wen Duan ◽  
Li Liang ◽  
Yan Huang ◽  
Yuyu Zhang ◽  
Baoguo Sun ◽  
...  
Keyword(s):  
Amino Acids ◽  
Organic Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Sensory Quality ◽  
Electronic Tongue ◽  
Color Difference ◽  
Mineral Elements ◽  
Sensory Characteristics

In order to investigate the effect of ginger on taste components and sensory characteristics in chicken soup, the content of amino acids, organic acids, 5′-nucleotides, and mineral elements were determined in chicken soup sample. With the ginger added, free amino acids in chicken soup obviously increased and exceeded the total amounts in ginger soup and chicken soup. The content of glutamic acid (122.74 μg/mL) was the highest among 17 free amino acids in ginger chicken soup. Meanwhile, six organic acids detected in chicken soup all obviously increased, among which lactic acid (1523.58 μg/mL) and critic acid (4692.41 μg/mL) exceeded 1000 μg/mL. The content of 5′-nucleotides had no obvious difference between ginger chicken soup and chicken soup. Compared with chicken soup, ginger chicken soup had a smaller particle size (136.43 nm) and color difference (79.69), but a higher viscosity. With ginger added in chicken soup, the content of seven mineral elements was reduced, and the content of total sugar increased. Results from an electronic tongue indicated a difference in taste profiles among the soups. The taste components and sensory quality of chicken soup were obviously affected by adding the ginger.

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