Screening chemical hazards of dry fermented sausages from distinct origins: Biogenic amines, polycyclic aromatic hydrocarbons and heavy elements-Reference-Cited by-同舟云学术

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Screening chemical hazards of dry fermented sausages from distinct origins: Biogenic amines, polycyclic aromatic hydrocarbons and heavy elements

Published:2017-06 Issue: Volume:59 Page:124-131
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Alves Susana P.,Alfaia Cristina M.,Škrbić Biljana D.,Živančev Jelena R.,Fernandes Maria J.,Bessa Rui J.B.,Fraqueza Maria J.

Funder

Ministério da Agricultura, do Mar, do Ambiente e do Ordenamento do Território − IFAP

Project Grant

Fundação para a Ciência e a Tecnologia (FCT)

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

1. Changes in the profile of free amino acids and biogenic amines during the extended short ripening of Portuguese dry-cured ham;Alfaia;Food Sci. Technol. Int.,2004

2. The problem of biogenic amines in fermented foods and the use of potential biogenic amine-degrading microorganisms as a solution;Alvarez;Trends Food Sci. Technol.,2014

3. Tracing nutritional composition of dry fermented sausages from distinct origins;Alves;J. Food Process. Preserv.,2015

4. Chemical safety of meat and meat products;Andrée;Meat Sci.,2010

5. Analysis of biogenic amines in northern and southern European sausages and role of flora in amine production;Ansonera;Meat Sci.,2002

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