Biogenic amines and their production by microorganisms in food

Trends in Food Science and Technology

Volumn 5, Issue 2, 1994, Pages 42-49

  Halász, Anna ^a   Baráth, Ágnes ^a   Simon Sarkadi, Livia ^b   Holzapfel, Wilhelm ^c  

^a CENTRAL FOOD RESEARCH INSTITUTE   (Hungary)

^b BUDAPEST UNIVERSITY OF TECHNOLOGY AND ECONOMICS   (Hungary)

^c FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0028039384     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/0924-2244(94)90070-1     Document Type: Review

References (66)

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4. Amines in food
5. Polyamine oxidase activity and polyamine content in maize during seed germination
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7. Polyamines-an improved automated ion-exchange method
8. A Modified Automated Ion-Exchange Method for the Separation and Quantitation of Biogenic Amines
9. HISTAMINE IN SAUERKRAUT
10. Effect of Lactobacillus brevis, Saccharomyces uvarum and Grist Composition on Amine Formations in Beers
11. Protein Hydrolysis and Quality Deterioration of Refrigerated and Frozen Seafood Due to Obligately Psychrophilic Bacteria
12. Effects of Storage Time and Temperature on the Microflora and Amine-Development in Spanish Mackerel (Scomberomorus maculatus)
13. Bacterial Growth and Histamine Production on Vacuum Packaged Tuna
14. A new type of histamine-forming bacteria. Isolation of psychrophilic and halophilic histamine-forming bacteria from Scomber japonicus.
15. Quantitative changes in bacteria, amino acids and biogenic amines in sardine (Sardina pilchardus) stored at ambient temperature (25-28°C) and in ice
16. MICROBIOLOGICAL CONSEQUENCES OF MINIMALLY PROCESSED FRUITS AND VEGETABLES