Formation of biogenic amines in four edible mushroom species stored under different conditions

Food Chemistry

Volumn 58, Issue 3, 1997, Pages 233-236

  Kalač, Pavel ^a   Křížek, Martin ^a  

^a UNIVERSITY OF SOUTH BOHEMIA   (Czech Republic)

Author keywords

[No Author keywords available]

Indexed keywords

BENZAMIDE; BIOGENIC AMINE; CADAVERINE; HISTAMINE; PUTRESCINE; TYRAMINE;

ARTICLE; FOOD ANALYSIS; FOOD SAFETY; FOOD STORAGE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MUSHROOM; NONHUMAN; TEMPERATURE;

EID: 0343907364     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(96)00170-7     Document Type: Article

References (9)

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3. Bardócz, S., Duguid, T. J., Brown, D. S., Grant, G., Pusztai, A., White, A. & Ralph, A. (1995). The importance of dietary polyamines in cell regeneration and growth. Br. J. Nutr., 73, 819-828.
4. Davídek, T. & Davídek, J. (1995). Biogenic amines. In Natural Toxic Compounds of Foods, ed. J. Davídek. CRC Press, Boca Raton, pp. 108-123.
5. Křížek, M. (1991). The determination of biogenic amines in silage. Arch. Anim. Nutr., 41, 97-104.
6. Simon-Sarkadi, L., Holzapfel, W. H. & Halasz, A. (1994). Biogenic amine content and microbial contamination of leafy vegetables during storage at 5°C. J. Food Biochem., 17, 407-418.
7. Smith, T. A. (1981). Amines in food. Food Chem., 6, 169-200.
8. Ten Brink, B., Damink, C., Joosten, H. M. L. J. & Huis in't Veld, J. H. J. (1990). Occurrence and formation of biologically active amines in foods. Int. J. Food Microbiol., 11, 73-84.
9. Yen, G.-Ch. (1992). Effects of heat treatment and storage temperature on the biogenic amine contents of straw mushroom (Volvariella volvacea). J. Sci. Food Agric., 59, 59-61.