An enzyme sensor for the determination of total amines in dry-fermented sausages

Journal of Food Engineering

Volumn 106, Issue 2, 2011, Pages 166-169

  Hernández Cázares, Aleida S ^a   Aristoy, M Concepción ^a   Toldrá, Fidel ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Amines; Diamine oxidase; Dry fermented sausages; Enzyme sensor; HPLC

Indexed keywords

BIOGENIC AMINES; CROSS LINKING AGENTS; DIAMINE OXIDASE; DRY-FERMENTED SAUSAGES; ENZYMATIC DETERMINATION; ENZYMATIC MEMBRANES; GLUTARALDEHYDES; GOOD CORRELATIONS; GOOD STABILITY; HPLC; HPLC METHOD; IMMOBILISED ENZYMES; MEAT INDUSTRY; OXYGEN ELECTRODE; PLATINUM ELECTRODES; PORCINE KIDNEY; SCREENING METHODS;

ALDEHYDES; AMINES; CROSSLINKING; DIRECT INJECTION; ELECTRODES; ENZYME SENSORS; ENZYMES; MEATS; PLATINUM; SENSORS;

ENZYME ELECTRODES;

SUS;

EID: 79957674334     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.04.026     Document Type: Article

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