Determination of histamine in fresh and smoked fish commercially available in Poland
نویسندگان
چکیده
منابع مشابه
Photostability Determination of Commercially Available Nifedipine Oral Dosage Forms in Iran
Nifedipine (NIF) a 1, 4-dihydropyridine calcium channel antagonist, undergoes photodegradation to nitroso analogues of dehydronifedipine (NDNIF) when exposed to sunlight. Photodegradation products of NIF have no clinical activity, so different formulations of NIF must remain unchanged. If NIF preparations become unstable in exposure to light, they could cause therapeutic failure. The present st...
متن کاملPhotostability Determination of Commercially Available Nifedipine Oral Dosage Forms in Iran
Nifedipine (NIF) a 1, 4-dihydropyridine calcium channel antagonist, undergoes photodegradation to nitroso analogues of dehydronifedipine (NDNIF) when exposed to sunlight. Photodegradation products of NIF have no clinical activity, so different formulations of NIF must remain unchanged. If NIF preparations become unstable in exposure to light, they could cause therapeutic failure. The present st...
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Background: Histamine is a food-borne chemical hazard which causes scombroid poisoning. The efficiency of histamine recovery from fish is greatly influenced by selection of an appropriate extraction solvent. Hence, in this study the efficiency of different extraction solvents on recovery of histamine from fresh, frozen and canned fish was evaluated. Methods: Fresh, frozen and canned rainbow tr...
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ساخت الکترودهاِی اصلاح شده ِیکِی از چالشهاِی همِیشگِی در دانش شیمِی بوِیژه شیمِی تجزیه مِی باشد ،که با در نظر گرفتن سادگِی ساخت، کاربردی بودن و ارزان بودن روش مِی توان به باارزش بودن چنِین سنسورهاِی پِی برد.آنچه که در ادامه آورده شده به ساخت و کاربرد الکترودهاِی اصلاح شده با استفاده از نانو ذرات در اندازه گِیرِی ولتامترِی آهن وکادمِیم اشاره دارد. کار اول اختصاص دارد به ساخت الکترود خمِیر کربن اصلاح شده با لِیگاند داِ...
15 صفحه اولCharacterization of Virulence Potential of Pseudomonas Aeruginosa Isolated from Bovine Meat, Fresh Fish, and Smoked Fish
Pseudomonas aeruginosa owns a variability of virulence factors. These factors can increase bacterial pathogenicity and infection severity. Despite the importance of knowledge about them, these factors are not more characterized at level of strains derived from local food products. This study aimed to characterize the virulence potential of P. aeruginosa isolated from various animal products. Se...
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ژورنال
عنوان ژورنال: Bulletin of the Veterinary Institute in Pulawy
سال: 2014
ISSN: 2300-3235
DOI: 10.2478/bvip-2014-0046