Histamine accumulation in dairy products: Microbial causes, techniques for the detection of histamine‐producing microbiota, and potential solutions-Reference-Cited by-同舟云学术

Histamine accumulation in dairy products: Microbial causes, techniques for the detection of histamine‐producing microbiota, and potential solutions

Published:2021-01-27 Issue:2 Volume:20 Page:1481-1523
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:

Moniente Marta¹^ORCID,García‐Gonzalo Diego¹^ORCID,Ontañón Ignacio²^ORCID,Pagán Rafael¹^ORCID,Botello‐Morte Laura¹^ORCID

Affiliation:

1. Departamento de Producción Animal y Ciencia de los Alimentos Facultad de Veterinaria, Instituto Agroalimentario de Aragón‐IA2 (Universidad de Zaragoza‐CITA) Zaragoza Spain

2. Laboratorio de Análisis del Aroma y Enología, Química Analítica Facultad de Ciencias, Instituto Agroalimentario de Aragón‐IA2 (Universidad de Zaragoza‐CITA) Zaragoza Spain

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12704

Reference179 articles.

1. Cheesomics: the future pathway to understanding cheese flavour and quality

2. Application of real-time PCR (qPCR) for characterization of microbial populations and type of milk in dairy food products

3. Comparative Genomics of Streptococcus thermophilus Support Important Traits Concerning the Evolution, Biology and Technological Properties of the Species

4. A 100-Year Review: Yogurt and other cultured dairy products

5. Prevalence and diversity of histamine-forming Lactobacillus parabuchneri strains in raw milk and cheese – A case study

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