Fluorescence spectroscopy was used to determine contents of amino acids, nucleic acids, Maillard reaction products and vitamin A in whites and yolks of eggs from hens, geese, ducks and quail. The fluorescence spectra obtained varied between egg types and allowed the eggs to be grouped and differentiated from each other on the basis of their composition.
Keywords: amino acids; duck eggs; ducks; eggs; fluorometry; geese; maillard reaction; maillard reaction products; nucleic acids; quail eggs; quails; retinoids; spectrofluorometry; spectroscopy; vitamin a; goose eggs
Publication Name (dc.title) | Front face fluorescence spectroscopy as a tool for comparison of aromatic amino acids, nucleic acids, vitamin A and FMRP containing in different egg types |
Author/s (dc.contributor.yazarlar) | Natalia Kurt, M. Haluk Celik |
Publication type (dc.type) | Makale |
Language (dc.language) | İngilizce |
Publication year (dc.date.issued) | 2011 |
National/International (dc.identifier.ulusaluluslararasi) | Uluslararası |
Source (dc.relation.journal) | Annals Food Science and Technology |
Number (dc.identifier.issue) | 2 |
Volume/Issue (dc.identifier.volume) | 12 |
Page (dc.identifier.startpage) | 108-105 |
ISSN/ISBN (dc.identifier.issn) | ISSN: 2065-2828; Online ISSN: 2344-4916 |
Publisher (dc.publisher) | Valahia University of Targoviste |
Databases (dc.contributor.veritaban) | Web of Science - Food Science and Technology Abstracts (FSTA) |
Index Type (dc.identifier.index) | Alan Indeks |
Index Type 2 (dc.identifier.Not (Indeks)) | FSTA |
Abstract (dc.description.abstract) | Fluorescence spectroscopy was used to determine contents of amino acids, nucleic acids, Maillard reaction products and vitamin A in whites and yolks of eggs from hens, geese, ducks and quail. The fluorescence spectra obtained varied between egg types and allowed the eggs to be grouped and differentiated from each other on the basis of their composition. |
Abstract (dc.description.abstract) | Keywords: amino acids; duck eggs; ducks; eggs; fluorometry; geese; maillard reaction; maillard reaction products; nucleic acids; quail eggs; quails; retinoids; spectrofluorometry; spectroscopy; vitamin a; goose eggs |
URL (dc.rights) | https://afst.valahia.ro/annals-food-science-and-technology-2011/ |
Faculty / Institute (dc.identifier.fakulte) | Mühendislik Fakültesi |
Department (dc.identifier.bolum) | Gıda Mühendisliği |
Author(s) in the Institution (dc.contributor.author) | Mustafa Haluk ÇELİK |
Kayıt No (dc.identifier.kayitno) | BLA46BE677 |
Record Add Date (dc.date.available) | 2016-06-10 |
Notes (Publication year) (dc.identifier.notyayinyili) | 2011 |
Subject Headings (dc.subject) | amino acids |
Subject Headings (dc.subject) | duck eggs |
Subject Headings (dc.subject) | ducks |
Subject Headings (dc.subject) | eggs |
Subject Headings (dc.subject) | fluorometry |
Subject Headings (dc.subject) | geese |
Subject Headings (dc.subject) | maillard reaction |
Subject Headings (dc.subject) | maillard reaction products |
Subject Headings (dc.subject) | nucleic acids |
Subject Headings (dc.subject) | quail eggs |
Subject Headings (dc.subject) | quails |
Subject Headings (dc.subject) | retinoids |
Subject Headings (dc.subject) | spectrofluorometry |
Subject Headings (dc.subject) | spectroscopy |
Subject Headings (dc.subject) | vitamin a |
Subject Headings (dc.subject) | goose eggs |