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biogenic amines (5) 5
cheese (4) 4
food science & technology (4) 4
foods (3) 3
proteolysis (3) 3
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LWT, ISSN 0023-6438, 11/2018, Volume 97, pp. 730 - 735
The objective of the study was to assess the development of the biogenic amine content in model cheese samples individually inoculated with two biogenic amine... 
Cheese ripening | Nonstarters | Biogenic amine | STORAGE | LACTOCOCCUS | FOOD SCIENCE & TECHNOLOGY | DAIRY-PRODUCTS | RAW-MILK | FOODS | PROTEOLYSIS | TYRAMINE | LACTIC-ACID BACTERIA | FAT | CHEDDAR CHEESE
Journal Article
Food Chemistry, ISSN 0308-8146, 06/2012, Volume 132, Issue 4, pp. 1846 - 1854
► The aim was to compare properties of the Dutch-type cheese ripening at 10 °C and 16 °C. ► The increase of temperature by 6 °C can reduce the ripening time in... 
Accelerated ripening | Free amino acids | Hardness | Biogenic amines | Dutch-type cheese | STORAGE | BACTERIA | FOOD SCIENCE & TECHNOLOGY | ARGENTINO CHEESE | PROTEOLYSIS | TEXTURE | NUTRITION & DIETETICS | TYRAMINE | BIOGENIC-AMINES | CHEDDAR CHEESE | CHEMISTRY, APPLIED | FLAVOR | MILK | Amino acids | Cheese | Universities and colleges | Cytokinins
Journal Article
Food Control, ISSN 0956-7135, 05/2013, Volume 31, Issue 1, pp. 49 - 52
The aim of the work was to monitor the content of 8 biogenic amines (histamine, tyramine, phenylethylamine, tryptamine, putrescine, cadaverine, spermidine and... 
Histamine | Fish | Biogenic amines | Restaurants | Health risk | PRODUCTS | FOOD SCIENCE & TECHNOLOGY | FOODS | SHELLFISH | Universities and colleges | Polyamines
Journal Article
The Journal of Microbiology, Biotechnology and Food Sciences, ISSN 1338-5178, 08/2012, Volume 2, Issue 1, pp. 209 - 218
  The aim of this study was to monitor of biogenic amines contents in commercial fermented products, especially various type of ripening cheeses and fermented... 
biogenic amines | health risks | fermented meat products | cheese
Journal Article
The Journal of Microbiology, Biotechnology and Food Sciences, ISSN 1338-5178, 02/2012, Volume 1, Issue 4, pp. 785 - 793
  The aim of this study was to describe the development of selected biogenic amines (histamine; tyramine; phenylethylamine; putrescine; agmatine; and... 
biogenic amines | winemaking process | lactic acid bacteria
Journal Article
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