Biogenic amines in dry fermented sausages: A review

International Journal of Food Microbiology

Volumn 88, Issue 1, 2003, Pages 41-54

  Suzzi, Giovanna ^a   Gardini, Fausto ^b  

^a UNIVERSITY OF TERAMO   (Italy)

^b UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Amine oxidase; Biogenic amines; Decarboxylase; Dry sausages; Starter cultures

Indexed keywords

AMINO ACID DECARBOXYLASE; AMINO ACID OXIDASE; BACTERIAL ENZYME; BIOGENIC AMINE; CADAVERINE; FOOD ADDITIVE; HISTAMINE; PHENETHYLAMINE; PUTRESCINE; SODIUM CHLORIDE; TRYPTAMINE; TYRAMINE;

BACTERIUM CULTURE; BACTERIUM ISOLATE; CONSUMER; ENTEROBACTERIACEAE; ENZYME ACTIVITY; FERMENTED PRODUCT; FOOD COMPOSITION; FOOD PROCESSING; FOOD STORAGE; HYGIENE; LACTIC ACID BACTERIUM; MEAT INDUSTRY; MICROBIAL ACTIVITY; MICROCOCCACEAE; NONHUMAN; NUTRIENT CONTENT; PH; PHYSICAL CHEMISTRY; PROTEIN ANALYSIS; PROTEIN DEGRADATION; QUALITATIVE ANALYSIS; QUANTITATIVE ANALYSIS; REVIEW; STARTER CULTURE; TEMPERATURE DEPENDENCE;

EID: 0141535353     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(03)00080-1     Document Type: Article

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