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140  Articles
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This researh aims to detect the presence of histamine by forming complex compounds of 5-fluorouracil, Mn (II) metal ions and alizarin red S reagents. This type of research is a laboratory experiment. This research was conducted at the Ikip Chemistry Labor... see more

The development of analytical methods of histamine using Ni (II) and alizarin red S reagents by UV-Vis spectrophotometry has been done. The objective of this research is to determine the ability of Ni(II) and alizarin red S to form color complex compound ... see more

Fish samples from selected five (5) major markets of Punjab (Lahore, Faisalabad, Multan, Rawalpindi and Gujranwala) were collected randomly consisting of nine (9) marine fish species. LCQ Fleet with ion trap mass analyzer coupled with Surveyorplus pump an... see more

To investigate the effect of histamine (8 mkg/kg, i/v) on the concentration of lipids in the rats bile. Using the method of thin layer chromatography concentrations of phospholipids, cholesterol and its esters, free fatty acids, triglycerides were determi... see more

Changes in histamine and volatile amine (TVB-N) formation was studied in longtail tuna (Thunnus tonggol) captured in the Sea of Oman and stored at different temperatures. Based on sensory analysis, longtail tuna maintained shelf life for 1, 4, 15 and 300 ... see more

Bakasang is a salted fermentation product made from viscera of skipjack (Katsuwonus pelamis, Lin) or tuna (Thunnus sp) which tastes sour and is usually used as a complementary dish for local people in Ternate, North Maluku, Indonesia. The research aimed t... see more

Four spices (clove, cinnamon, tamarind and ginger) were combined and applied to produce smoked female mackerel. The use of liquid smoke was compared with redistilled liquid smoke. The result showed that there was lower histamine content in smoked fish tre... see more

A risk assessment of histamine was conducted for different categories of fishery products in the market. Risk estimates were assessed using the Risk Ranger tool. The estimated risks associated with the consumption of canned, semi-preserved and frozen fish... see more

Low-histamine diets are currently used to reduce symptoms of histamine intolerance, a disorder in histamine homeostasis that increases plasma levels, mainly due to reduced diamine-oxidase (DAO) activity. These diets exclude foods, many of them of plant or... see more

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