BIOGENIC-AMINES AND THEIR PRODUCTION BY MICROORGANISMS IN FOOD

被引：858

作者：

HALASZ, A

BARATH, A

SIMONSARKADI, L

HOLZAPFEL, W

机构：

[1] CENT FOOD RES INST, H-1536 BUDAPEST, HUNGARY

[2] TECH UNIV BUDAPEST, DEPT BIOCHEM & FOOD TECHNOL, H-1111 BUDAPEST, HUNGARY

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 1994年 / 5卷 / 02期

关键词：

D O I：

10.1016/0924-2244(94)90070-1

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This paper presents an overview of the origin and importance of biogenic amines found in foods, with special reference to biogenic amines resulting from the metabolic activities of food-associated microorganisms. Compared with foods of animal origin (e.g. milk and meat products), relatively little information is available on the levels of biogenic amines in vegetable foods and in novel and prepacked convenience foods.

引用

页码：42 / 49

页数：8

共 66 条

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ABABOUCH L, 1991, INT J FOOD SCI TECH, V26, P297

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