Dietary exposure assessment of putrescine and cadaverine and derivation of tolerable levels in selected foods consumed in Austria

European Food Research and Technology

Volumn 235, Issue 2, 2012, Pages 209-220

  Rauscher Gabernig, Elke ^a   Gabernig, Robert ^a   Brueller, Werner ^a   Grossgut, Roland ^a   Bauer, Friedrich ^b   Paulsen, Peter ^b  

^a AUSTRIAN AGENCY FOR HEALTH AND FOOD SAFETY   (Austria)

^b UNIVERSITY OF VETERINARY MEDICINE   (Austria)

Author keywords

Cadaverine; Exposure assessment; Fermented food; Putrescine; Tolerance levels

Indexed keywords

CADAVERINE; EXPOSURE ASSESSMENT; FERMENTED FOODS; PUTRESCINE; TOLERANCE LEVELS;

AMINES; BIOLOGY; FISH; FOOD SUPPLY;

MEATS;

EID: 84864330586     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-012-1748-1     Document Type: Article

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