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The effects of heating and chemical treatment on the haem and non-haem iron content of heat-induced porcine blood curd

✍ Scribed by Feng-Sheng Wang; Chin-Wen Lin

Publisher
John Wiley and Sons
Year
1994
Tongue
English
Weight
391 KB
Volume
65
Category
Article
ISSN
0022-5142

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## Abstract The changes in the biogenic amines tryptamine, 2‐phenylethylamine, putrescine, cadaverine, histamine and tyramine of straw mushroom __Volvariella volvacea__ (Bull, ex Fr) Sing produced by heat treatment and during storage at different temperatures were studied. About 80% of the original