Biogenic amines in fermented foods

Biogenic amines in fermented foods

The biogenic amines histamine, putrescine, cadaverine, tyramine, tryptamine, 2-phenylethylamine, spermine and spermidine are the most important in food. Regardless of the food type, high amounts of biogenic amines have been reported for products resulting from the fermentation process and/or ripenin...

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Detalles Bibliográficos
Autor Corporativo: Frontiers Research Foundation, issuing body (issuing body)
Otros Autores: Sandra Torriani (auth), Suzzi, Giovanna, editor, contributor (editor contributor), Torriani, Sandra, editor (editor)
Formato: Libro electrónico
Idioma:Inglés
Publicado: [Lausanne, Switzerland] : Frontiers Media SA 2015
2015
Colección:Frontiers research topics.
Frontiers in microbiology.
Materias:
Biogenic amines.
Fermented foods.
Microbiology.
Tyramine
Histamine
Sausage
fish
Biogenic Amines
Cheese
WIN
Ver en Biblioteca Universitat Ramon Llull:https://discovery.url.edu/permalink/34CSUC_URL/1im36ta/alma991009432614006719

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