Biogenic amines in fermented foods

European Journal of Clinical Nutrition

Volumn 64, Issue , 2010, Pages S95-S100

  Spano, G ^a   Russo, P ^a   Lonvaud Funel, A ^b   Lucas, P ^b   Alexandre, H ^c   Grandvalet, C ^c   Coton, E ^d   Coton, M ^d   Barnavon, L ^e   Bach, B ^e   Rattray, F ^f   Bunte, A ^f   Magni, C ^g   Ladero, V ^h   Alvarez, M ^h   Fernandez M ^h   Lopez, P ⁱ   de Palencia, P F ⁱ   Corbi, A ⁱ   Trip, H ^j   Lolkema, J S ^j   more..

^a UNIVERSITY OF FOGGIA   (Italy)

^b UNIVERSITÉ DE BORDEAUX   (France)

^c UNIVERSITÉ DE BOURGOGNE   (France)

^d Technology Department   (France)

^e Inter Rhône Inter Rhòne   (France)

^f CHR HANSEN A S   (Denmark)

^g Instituto de Biologia Molecular y Celular de Rosario   (Argentina)

^h DEPARTMENT OF MICROBIOLOGY AND BIOCHEMISTRY OF DAIRY PRODUCTS   (Spain)

ⁱ CENTRO DE INVESTIGACIONES BIOLÓGICAS   (Spain)

^j UNIVERSITY OF GRONINGEN   (Netherlands)

more..

Author keywords

Acid stress; Biogenic amines; Food fermentation; Lactic acid bacteria; Risk assessment; Toxicological effects

Indexed keywords

BIOGENIC AMINE;

AMINO ACID SYNTHESIS; BACTERIAL METABOLISM; BACTERIUM DETECTION; CONFERENCE PAPER; DAIRY PRODUCT; DECARBOXYLATION; FERMENTED PRODUCT; FOOD ANALYSIS; FOOD INDUSTRY; FOOD POISONING; FOOD PROCESSING; FOOD QUALITY; FOOD SAFETY; HUMAN; NONHUMAN; PAPER CHROMATOGRAPHY; PHYSIOLOGICAL PROCESS; POLYMERASE CHAIN REACTION; SPECTROFLUOROMETRY; WINE;

BIOGENIC AMINES; DAIRY PRODUCTS; DECARBOXYLATION; FERMENTATION; FOOD CONTAMINATION; FOOD MICROBIOLOGY; LACTOBACILLACEAE; RISK ASSESSMENT; WINE;

BACTERIA (MICROORGANISMS);

EID: 78149256083     PISSN: 09543007     EISSN: 14765640     Source Type: Journal    
DOI: 10.1038/ejcn.2010.218     Document Type: Article

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