Technological factors affecting biogenic amine content in foods: A review

Frontiers in Microbiology

Volumn 7, Issue AUG, 2016, Pages

  Gardini, Fausto ^a   Özogul, Yesim ^b   Suzzi, Giovanna ^c   Tabanelli, Giulia ^a   Özogul, Fatih ^b  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b CUKUROVA UNIVERSITY   (Turkey)

^c UNIVERSITY OF TERAMO   (Italy)

Author keywords

Aw; Biogenic amines; Decarboxylase activity; Fermented foods; Lactic acid bacteria; PH; Temperature

Indexed keywords

AGMATINE; BIOGENIC AMINE; CADAVERINE; CARBOXYLYASE; HISTAMINE; PHENYLETHANOLAMINE; PUTRESCINE; SPERMIDINE; SPERMINE; TRYPTAMINE; TYRAMINE;

AEROMONAS CAVIAE; BRAIN HEMORRHAGE; DECARBOXYLATION; ENTEROBACTER AEROGENES; ENVIRONMENTAL FACTOR; ENZYME ACTIVITY; ESCHERICHIA COLI; FOOD CONTAMINATION; FOOD HANDLING; FOOD IRRADIATION; FOOD QUALITY; FOOD SAFETY; GENE EXPRESSION; HEART FAILURE; KLEBSIELLA OXYTOCA; MIGRAINE; MORGANELLA MORGANII; NONHUMAN; PH; PULSED ELECTRIC FIELD; RAOULTELLA PLANTICOLA; REVIEW; TEMPERATURE;

EID: 84988872972     PISSN: None     EISSN: 1664302X     Source Type: Journal    
DOI: 10.3389/fmicb.2016.01218     Document Type: Review

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