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Monitoring of biogenic amines in cheeses manufactured at small-scale farms and in fermented dairy products in the Czech Republic

  • Published:2013-11 Issue:1 Volume:141 Page:548-551
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Buňková Leona,Adamcová Gabriela,Hudcová Kateřina,Velichová Helena,Pachlová Vendula,Lorencová Eva,Buňka František

Funder

The National Agency for Agriculture Research

The Complex Sustainable Systems Programme

Tomas Bata University in Zlín

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference20 articles.

1. Current knowledge about the presence of amines in wine;Ancín-Azpilicueta;Critical Reviews in Food Science and Nutrition,2008

2. Determination of biogenic amines in herby cheese;Andiç;International Journal of Food Properties,2010

3. Content of biogenic amines and polyamines in beers from the Czech Republic;Buňka;Journal of the Institute of Brewing,2012

4. Tyramine production of technological important strains of Lactobacillus, Lactococcus and Streptococcus;Buňková;European Food Research and Technology,2009

5. The effect of ripening and storage conditions on the distribution of tyramine, putrescine and cadaverine in Edam-cheese;Buňková;Food Microbiology,2010
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