Interactions between accumulated copper, bacterial community structure and histamine levels in crayfish meat during storage-Reference-Cited by-同舟云学术

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Interactions between accumulated copper, bacterial community structure and histamine levels in crayfish meat during storage

Published:2014-01-15 Issue:10 Volume:94 Page:2023-2029
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Soedarini Bernadeta¹²,van Gestel Cornelis AM¹,van Straalen Nico M¹,Widianarko Budi²,Röling Wilfred FM³

Affiliation:

1. Department of Ecological Science; VU University Amsterdam; 1081 HV Amsterdam the Netherlands

2. Department of Food Technology, Faculty of Agricultural Technology; Soegijapranata Catholic University; Semarang 50234 Central Java Indonesia

3. Department of Molecular Cell Physiology; VU University Amsterdam; 1081 HV Amsterdam the Netherlands

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.6519/fullpdf

Reference54 articles.

1. The role of seafood in foodborne diseases;Feldhusen;Microbes Infect,2000

2. Enzymatic hydrolysis of shrimp meat;Simpson;Food Chem,1998

3. Histamine formation and bacterial spoilage of albacore harvested off the U.S. northwest coast;Kim;J Food Sci,1999

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Changes in the Quality and Microbial Communities of Precooked Seasoned Crayfish Tail Treated with Microwave and Biological Preservatives during Room Temperature Storage;Foods;2024-04-19

2. A photoluminescence and colorimetric dual-active mode of copper-modified carbon dots for quantitative sensing of histamine;Physica Scripta;2024-04-08

3. Bifunctional peptides as alternatives to copper-based formulations to control citrus canker;Applied Microbiology and Biotechnology;2024-02-07

4. Label-free quantification proteomics reveals potential proteins associated with the freshness status of crayfish (Procambarus clarkii) as affected by cooking;Food Research International;2022-10

5. Role of Marine Bacterial Contaminants in Histamine Formation in Seafood Products: A Review;Microorganisms;2022-06-11

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