Biogenic amines in foods
D Doeun, M Davaatseren, MS Chung - Food science and biotechnology, 2017 - Springer
Biogenic amines are produced by bacterial decarboxylation of corresponding amino acids in
foods. Concentration of biogenic amines in fermented food products is affected by several …
foods. Concentration of biogenic amines in fermented food products is affected by several …
Biogenic amines in dry fermented sausages: a review
G Suzzi, F Gardini - International journal of food microbiology, 2003 - Elsevier
Biogenic amines are compounds commonly present in living organisms in which they are
responsible for many essential functions. They can be naturally present in many foods such …
responsible for many essential functions. They can be naturally present in many foods such …
[图书][B] Handbook of food science, technology, and engineering
YH Hui - 2006 - books.google.com
Handbook of food science, technology, and engineering Page 1 HANDBOOK of FOOD
SCIENCE, TECHNOLOGY, AND ENGINEERING Volume 4 Edited by YH HUI Associate Editors …
SCIENCE, TECHNOLOGY, AND ENGINEERING Volume 4 Edited by YH HUI Associate Editors …
Levels of biogenic amines in retail market fermented meat products
EJ Papavergou, IN Savvaidis, IA Ambrosiadis - Food Chemistry, 2012 - Elsevier
The qualitative and quantitative profile of biogenic amines (BA) in 50 samples of dry
fermented sausages sold in Greek retail markets were determined by HPLC. Putrescine …
fermented sausages sold in Greek retail markets were determined by HPLC. Putrescine …
[图书][B] Handbook of Food Analysis: Volume 1: Physical Characterization and Nutrient Analysis
LML Nollet - 2004 - taylorfrancis.com
This two-volume handbook supplies food chemists with essential information on the physical
and chemical properties of nutrients, descriptions of analytical techniques, and an …
and chemical properties of nutrients, descriptions of analytical techniques, and an …
Biogenic amines in meat and meat products
C Ruiz-Capillas… - Critical reviews in food …, 2004 - Taylor & Francis
It has been recognized for some time that biogenic amines occur in a wide range of foods,
among them meat and meat products. Meat is an important component of the diet in …
among them meat and meat products. Meat is an important component of the diet in …
Formation, degradation, and detoxification of putrescine by foodborne bacteria: a review
L Wunderlichová, L Buňková, M Koutný… - … Reviews in Food …, 2014 - Wiley Online Library
Biogenic amines (BAs) represent a considerable toxicological risk in some food products.
Putrescine is one of the most common BAs in food. Its increased occurrence in food may …
Putrescine is one of the most common BAs in food. Its increased occurrence in food may …
Hydrogen-rich water can reduce the formation of biogenic amines in butter
The formation of biogenic amines in food products forms a serious challenge for food
producers and a hazard for consumers. Butter was washed by hydrogen-rich water (HRW) …
producers and a hazard for consumers. Butter was washed by hydrogen-rich water (HRW) …
Post-mortem volatiles of vertebrate tissue
S Paczkowski, S Schütz - Applied microbiology and biotechnology, 2011 - Springer
Volatile emission during vertebrate decay is a complex process that is understood
incompletely. It depends on many factors. The main factor is the metabolism of the microbial …
incompletely. It depends on many factors. The main factor is the metabolism of the microbial …