Formation, Degradation, and Detoxification of Putrescine by Foodborne Bacteria: A Review-Reference-Cited by-同舟云学术

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Formation, Degradation, and Detoxification of Putrescine by Foodborne Bacteria: A Review

Published:2014-08-19 Issue:5 Volume:13 Page:1012-1030
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Wunderlichová Leona¹,Buňková Leona¹,Koutný Marek¹,Jančová Petra¹,Buňka František²

Affiliation:

1. Dept. of Environmental Protection Engineering; Faculty of Technology; Tomas Bata Univ. in Zlín; nám. T. G. Masaryka 275 76272 Zlín Czech Republic

2. Dept. of Food Technology; Faculty of Technology; Tomas Bata Univ. in Zlín; nám. T. G. Masaryka 275 76272 Zlín Czech Republic

Publisher

Wiley

Subject

Food Science

Reference235 articles.

1. Putrescine production from agmatine by Lactobacillus hilgardii: effect of phenolic compounds;Alberto;Food Control,2007

2. Gas chromatographic determination of amino acid enantiomers in bottled and aged wines;Ali;Amino Acids,2010

3. Polyamines in foods: development of a food database;Ali;Food Nutr Res,2011

4. Effects of processing factors on biogenic amines production in Iranian white brine cheese;Aliakbarlu;Res J Biol Sci,2009

5. Disposable biosensors for determination of biogenic amines;Alonso-Lomillo;Anal Chim Acta,2010

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5. Butyric acid, putrescine and their mixture as potential fly attractants: Complexation, thermal analysis and volatility characterisation;Thermochimica Acta;2024-04

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