The inhibitory effects of plant additives on biogenic amine formation in fermented foods

The inhibitory effects of plant additives on biogenic amine formation in fermented foods – a review

Published:2023-09-19 Issue: Volume: Page:1-26
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Świder Olga¹^ORCID,Roszko Marek Łukasz¹^ORCID,Wójcicki Michał²^ORCID

Affiliation:

1. Department of Food Safety and Chemical Analysis, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology – State Research Institute, Warsaw, Poland

2. Department of Microbiology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology – State Research Institute, Warsaw, Poland

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2023.2258964

Reference173 articles.

1. The correlation among residual nitrites, biogenic amines, N‐nitrosamine formation, and degradation occurrence of punicalagin α/β, rosmarinic acid, carnosol, and carnosic acid in extract‐treated sausage during storage

2. Gut–organ axis: a microbial outreach and networking

3. Evaluation of storage time and grape seed extract addition on biogenic amines content of tarhana: A cereal-based fermented food

4. Biogenic amine and fermentation metabolite production assessments of Lactobacillus plantarum isolates for naturally fermented pickles

5. Quality assessment of shrimps preserved with orange leaf essential oil incorporated gelatin

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