Today, food safety and quality are some of the main concerns of consumer and health
agencies around the world. Our current lifestyle and market globalization have led to an …

The recent surge in environmental awareness and consumer demand for stable, healthy,
and safe foods has led the packaging and food sectors to focus on developing edible …

Biogenic amines (BAs) have been reported in a variety of foods, such as fish, meat, cheese,
and wines. The formation of BAs in food by the microbial decarboxylation of amino acids can …

Biogenic amines (BAs) are toxic compounds produced by a number of microorganisms
(bacteria, yeasts, and molds) as a result of the metabolism of some amino acid, usually …

Abstract Background Biogenic amines (BAs) are compounds considered to be contaminants
of foodstuff and are cause of poisoning. The main BAs found in foods are cadaverine …

Cupuassu is an acidic fruit that has a characteristic aroma, flavor, and texture; its fiber-rich
pulp can provide a different consistency than other fruit pulps. Goat milk is an excellent …

Biogenic amines (BA) are chemical compounds formed in foods that contain protein,
allowing the foods to undergo a bacterial degradation process. Biogenic amines are labeled …

During yogurt manufacture, the lactose fermentation and organic acid production can be
used to monitor the fermentation process by starter cultures and probiotic bacteria. In the …

The presence of biogenic amines in cheeses is due to microbial enzymes showing
decarboxylation or amination activity. They are generally low in raw milk, while in fermented …

Biogenic amines (BAs) are compounds that are produced in foods containing proteins and
amino acids by microorganisms. This means that foods that are high in protein, such as …