Effects of milk high pressure homogenization on biogenic amine accumulation during ripening of ovine and bovine Italian cheeses

Food Chemistry

Volumn 104, Issue 2, 2007, Pages 693-701

  Lanciotti, Rosalba ^a   Patrignani, Francesca ^a   Iucci, Luciana ^a   Guerzoni, Maria Elisabetta ^a   Suzzi, Giovanna ^b   Belletti, Nicoletta ^a   Gardini, Fausto ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b UNIVERSITY OF TERAMO   (Italy)

Author keywords

Biogenic amines; Cheese; High pressure homogenization; Thermization

Indexed keywords

BIOGENIC AMINE;

ARTICLE; CHEESE; CHEESE RIPENING; CHEESEMAKING; COMPARATIVE STUDY; CONCENTRATION (PARAMETERS); DRUG ACCUMULATION; ECOLOGY; LACTOBACILLUS; MICROCOCCACEAE; MICROORGANISM; MILK; NONHUMAN; STATISTICAL SIGNIFICANCE; YEAST;

BOVINAE; MICROCOCCACEAE; OVIS;

EID: 34247607829     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.12.017     Document Type: Article

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