Control of biogenic amines in food - existing and emerging approaches

Journal of Food Science

Volumn 75, Issue 7, 2010, Pages

  Naila, Aishath ^a   Flint, Steve ^a   Fletcher, Graham ^b,c   Bremer, Phil ^d   Meerdink, Gerrit ^e  

^a MASSEY UNIVERSITY   (New Zealand)

^b Food Safety and Preservation   (New Zealand)

^c THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

^d UNIVERSITY OF OTAGO   (New Zealand)

^e Univ of Lincoln Holbeach Campus ^*  (United Kingdom)

Author keywords

Biogenic amines; Food additives; High hydrostatic pressure (HHP); Irradiation; Packaging; Scombroid poisoning; Starter cultures; Temperature

Indexed keywords

BIOGENIC AMINE;

ARTICLE; FOOD CONTAMINATION; FOOD CONTROL; FOOD PRESERVATION; METABOLISM; METHODOLOGY;

BIOGENIC AMINES; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD PRESERVATION;

BACTERIA (MICROORGANISMS);

EID: 77957153983     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01774.x     Document Type: Article

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