Investigation of biogenic amines in sufu (furu): A Chinese traditional fermented soybean food product-Reference-Cited by-同舟云学术

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Investigation of biogenic amines in sufu (furu): A Chinese traditional fermented soybean food product

Published:2013-06 Issue:2 Volume:31 Page:345-352
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Guan Rong-Fa,Liu Zhen-Feng,Zhang Jin-Jie,Wei Yun-Xiao,Wahab Said,Liu Dong-Hong,Ye Xing-Qian

Funder

National Research and Development Program

Central Universities of China

Science and Technology Office of Zhejiang Province

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference50 articles.

1. Development of biogenic amines during the ripening of Italian dry sausages;Aniello;Journal of Food Protection,2010

2. Polyamines in food and their consequences for food quality and human health;Bardócz;Trends in Food Science and Technology,1995

3. Contribution of contaminant enterobacteria and lactic acid bacteria to biogenic amine accumulation in spontaneous fermentation of pork sausages;Bover-Cid;European Food Research and Technology,2003

4. An interference free amperometric biosensor for the detection of biogenic amines in food products;Carelli;Biosensors and Bioelectronics,2007

5. Effect of salt concentration and incubation temperature on formation of histamine, phenethylamine, tryptamine and tyramine during miso fermentation;Chin;Journal of Food Protection,1986

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