Effects of γ-irradiation upon biogenic amine formation in Egyptian ripened sausages during storage

Innovative Food Science and Emerging Technologies

Volumn 11, Issue 4, 2010, Pages 661-665

  Rabie, Mohamed A ^a,c   Siliha, Hassan ^a   El Saidy, Soheir ^a   El Badawy, Ahmed Adel ^a   Malcata, F Xavier ^b,c  

^a Zagazig University   (Egypt)

^b UNIVERSITY INSTITUTE OF MAIA   (Portugal)

^c INSTITUTO DE TECNOLOGIA QUÍMICA E BIOLÓGICA   (Portugal)

Author keywords

Extension of shelf life; Food safety; Traditional foods

Indexed keywords

ADDITION EFFECT; BIOGENIC AMINES; EGYPTIANS; FERMENTED SAUSAGES; FOOD SAFETY; FREE AMINO ACIDS; IRRADIATED SAMPLES; MICROBIAL CONTAMINATION; MICROFLORA; PROCESSED MEAT; SAFETY PROBLEMS; SHELF LIFE; THERMAL TREATMENT; TOTAL CONTENT; TRADITIONAL FOOD;

AMINATION; AMINO ACIDS; HEALTH; INDUSTRY; IRRADIATION; MEATS;

AMINES;

EID: 78049446252     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2010.08.007     Document Type: Article

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