Effect of harvest, drying and storage on the bitterness, moisture, sugars, free amino acids and phenolic compounds of jujube fruit ( Zizyphus jujuba cv. Junzao)

2017 ◽  
Vol 98 (2) ◽  
pp. 628-634 ◽  
Author(s):  
Yunfeng Pu ◽  
Tian Ding ◽  
Wenjun Wang ◽  
Yanju Xiang ◽  
Xingqian Ye ◽  
...  
Keyword(s):  
Amino Acids ◽  
Phenolic Compounds ◽  
Free Amino Acids ◽  
Free Amino ◽  
Jujube Fruit ◽  
Zizyphus Jujuba ◽  
And Storage

Diffuse light affects the contents of vitamin C, phenolic compounds and free amino acids in lettuce plants

2019 ◽  
Vol 272 ◽  
pp. 227-234 ◽  
Author(s):  
Patrick Riga ◽  
Leyre Benedicto ◽  
Ángel Gil-Izquierdo ◽  
Jacinta Collado-González ◽  
Federico Ferreres ◽  
...  
Keyword(s):  
Amino Acids ◽  
Phenolic Compounds ◽  
Vitamin C ◽  
Free Amino Acids ◽  
Free Amino ◽  
Diffuse Light

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.

The effect of fermentation and storage on free amino acids of tarhana

2005 ◽  
Vol 56 (5) ◽  
pp. 349-358 ◽  
Author(s):  
M. Erbas ◽  
M. F. Ertugay ◽  
M. Ö. Erbas ◽  
M. Certel
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
And Storage

EFFECT OF FROST ACTION AND STORAGE OF SOIL AT FREEZING TEMPERATURES ON THE FREE AMINO ACIDS, FREE SUGARS AND RESPIRATORY ACTIVITY OF SOIL

1970 ◽  
Vol 50 (2) ◽  
pp. 191-198 ◽  
Author(s):  
K. C. IVARSON ◽  
F. J. SOWDEN
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Respiratory Activity ◽  
Storage Period ◽  
Frozen Soil ◽  
Free Sugars ◽  
Freeze Thaw ◽  
Duration Of Storage ◽  
And Storage

The effect of freezing and duration of storage of frozen soil on free amino acids and sugars was evaluated. Freezing caused a marked increase in the total amount of free amino acids and sugars extracted. The level of free amino acids and sugars, in frozen soil, remained fairly constant up to a storage period of 6 weeks, after which a prominent decrease occurred. Essentially there was no difference between single freeze-thaw and multiple freeze-thaw cycles. In general, soil respiration and dehydrogenase activity paralleled the level of extractable free amino acids and sugars.

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

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.

scholarly journals Certain Biochemical Changes in Haemolymph of Eri Silkworm, Samia Cynthia Ricini after Inoculation with Bacteria

2015 ◽  
Vol 3 (2) ◽  
pp. 236-242
Author(s):  
Ravindar Gundeti ◽  
N. Swetha sudha ◽  
Geeta Rajalingam ◽  
P. Nagaraja Rao
Keyword(s):  
Amino Acids ◽  
Immune Response ◽  
Immune System ◽  
Free Amino Acids ◽  
Free Amino ◽  
Biochemical Changes ◽  
Time Intervals ◽  
And Control ◽  
And Storage ◽  
Antimicrobial Immune Response

The insect immune system exists to protect the host from pathogenic invaders and from other harmful insults. Upon bacterial infection insect haemolymph may lead to fatal consequences and it plays a most important role in transport and storage of nutrients, amino acids and free amino acids concentrations are marked changes for substrates by the immune system, these substrates are provide energy and precursors for the synthesis of new cells, effecter molecules, and protective molecule. We have been studied the certain biochemical changes in bacterial challenged Eri silkworm haemolymph at various time intervals. Results shows that the proteins and amino acids levels were significantly elevated and 18 individual free amino acids were found and that are quantitatively variation in the haemolymph after challenge with gram –ve and gram +ve bacteria when compared and control and sterile haemolymph. We may conclude that these were directly involved in the antimicrobial immune response of Eri silkworm innate immunityInt J Appl Sci Biotechnol, Vol 3(2): 236-242 DOI: http://dx.doi.org/10.3126/ijasbt.v3i2.12453 

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