Research advances on biogenic amines in traditional fermented foods: Emphasis on formation mechanism, detection and control methods
Biogenic amines (BAs) are a class of low molecular weight basic nitrogen-containing
compounds with physiological activities, which are mainly generated by decarboxylation of …
compounds with physiological activities, which are mainly generated by decarboxylation of …
Impact of biogenic amines on food quality and safety
C Ruiz-Capillas, AM Herrero - Foods, 2019 - mdpi.com
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 …
agencies around the world. Our current lifestyle and market globalization have led to an …
Literature update of analytical methods for biogenic amines determination in food and beverages
M Papageorgiou, D Lambropoulou, C Morrison… - TrAC Trends in …, 2018 - Elsevier
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 …
and wines. The formation of BAs in food by the microbial decarboxylation of amino acids can …
Health and safety aspects of traditional European meat products. A review
M Halagarda, KM Wójciak - Meat Science, 2022 - Elsevier
Meat products constitute one of the most important groups of traditional foods. Thanks to the
unique and favorable organoleptic characteristics, and high quality, they are willingly …
unique and favorable organoleptic characteristics, and high quality, they are willingly …
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 …
A comprehensive review of the role of microorganisms on texture change, flavor and biogenic amines formation in fermented meat with their action mechanisms and …
TJ Ashaolu, I Khalifa, MA Mesak… - Critical Reviews in …, 2023 - Taylor & Francis
Meat fermentation ensures its preservation, improved safety and quality. This prominently
used traditional process has survived for ages, creating physical, biochemical, and microbial …
used traditional process has survived for ages, creating physical, biochemical, and microbial …
The occurrence of N-nitrosamines, residual nitrite and biogenic amines in commercial dry fermented sausages and evaluation of their occasional relation
E De Mey, K De Klerck, H De Maere, L Dewulf… - Meat Science, 2014 - Elsevier
Regarding food borne intoxications, the accumulation of biogenic amines must be avoided
in all kinds of food products. Moreover, biogenic amines can function as precursors for the …
in all kinds of food products. Moreover, biogenic amines can function as precursors for the …
Histamine and other biogenic amines in food
A Durak-Dados, M Michalski, J Osek - Journal of veterinary research, 2020 - sciendo.com
The aim of this paper is to give an overview of the presence of biogenic amines, particularly
histamine, in various food products, discuss the most important factors influencing their …
histamine, in various food products, discuss the most important factors influencing their …
Effects of plant polyphenols and α-tocopherol on lipid oxidation, residual nitrites, biogenic amines, and N-nitrosamines formation during ripening and storage of dry …
Y Wang, F Li, H Zhuang, X Chen, L Li, W Qiao… - LWT-Food Science and …, 2015 - Elsevier
Abstract Effects of plant polyphenols (green tea polyphenols (GTP) and grape seed extract
(GSE)) and α-tocopherol on physicochemical parameters, lipid oxidation, residual nitrite …
(GSE)) and α-tocopherol on physicochemical parameters, lipid oxidation, residual nitrite …