When sulfur dioxide is used in commercial drying of fruits in
combination with low storage temperatures, browning and microbial spoilage
can be inhibited. However, the relationship between moisture level,
storage temperature, and sulfur dioxide content on the color of dried
fruit is not known; therefore the purpose of this research...
The malt alkaloids N-methyltyramine, N,N-dimethyltyramine
(hordenine), N-methyl-3-aminomethylindole and N,N-dimethyl-3-aminomethylindole
(gramine) are known precursors for N-nitrosamines.
Analytical procedures were developed and applied to extract and
quantify these alkaloids from malt, green malt, malt roots, and
raw barley. A ground malt sample under nitrogen atmosphere was
extracted with 5 percent concentrated ammonium...