About: Reduction of biogenic amine formation using a negative amino acid-decarboxylase starter culture for fermentation of Fuet sausages

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About: Reduction of biogenic amine formation using a negative amino acid-decarboxylase starter culture for fermentation of Fuet sausages Goto Sponge NotDistinct Permalink

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scientific article published on 01 February 2000

Attributes	Values
rdf:type	Item
description	wetenschappelijk artikel (nl) наукова стаття, опублікована в лютому 2000 (uk) im Februar 2000 veröffentlichter wissenschaftlicher Artikel (de) wüsseschaftlicher Artikel, wo im Hornig 2000 veröffentlicht worden isch (gsw) artículu científicu espublizáu en febreru de 2000 (ast) artikull shkencor i botuar më 01 shkurt 2000 (sq) scientific article published on 01 February 2000 (en)
publication date	wds:Q73457043-3A2D9C55-ED6A-47FB-82A0-D464D754181C
publication date	2000-02-01 00:00:00Z (xsd:dateTime)
author name string	wds:Q73457043-32F0D7B2-0776-487F-BE8C-4EA6F75EE937 wds:Q73457043-85458CE1-F795-4ABC-A664-F52A28B89D78
author name string	M Hugas M Izquierdo-Pulido
rdfs:label	Reduction of biogenic amine formation using a negative amino acid-decarboxylase starter culture for fermentation of Fuet sausages (en) Reduction of biogenic amine formation using a negative amino acid-decarboxylase starter culture for fermentation of Fuet sausages (nl) Reduction of biogenic amine formation using a negative amino acid-decarboxylase starter culture for fermentation of Fuet sausages (sq)
skos:prefLabel	Reduction of biogenic amine formation using a negative amino acid-decarboxylase starter culture for fermentation of Fuet sausages (en) Reduction of biogenic amine formation using a negative amino acid-decarboxylase starter culture for fermentation of Fuet sausages (nl) Reduction of biogenic amine formation using a negative amino acid-decarboxylase starter culture for fermentation of Fuet sausages (sq)
name	Reduction of biogenic amine formation using a negative amino acid-decarboxylase starter culture for fermentation of Fuet sausages (en) Reduction of biogenic amine formation using a negative amino acid-decarboxylase starter culture for fermentation of Fuet sausages (nl) Reduction of biogenic amine formation using a negative amino acid-decarboxylase starter culture for fermentation of Fuet sausages (sq)
author	wds:Q73457043-4382DA50-DC6A-47D8-AA55-AD5E2CBE438E wds:Q73457043-4FC1FE82-4394-4D89-8C32-A8EF76CCE322
author	Sara Bover-Cid M C Vidal-Carou
title	wds:Q73457043-EF5B3398-A879-4336-A64E-7A0097121528
title	Reduction of biogenic amine formation using a negative amino acid-decarboxylase starter culture for fermentation of Fuet sausages (en)
page(s)	wds:Q73457043-90786B73-14C5-4B72-9DD9-CE67C2A04803
page(s)	237-243
instance of	wds:Q73457043-889E1F0E-6EB1-46D4-9740-6B98FC23838B
instance of	scholarly article
PubMed ID	wds:Q73457043-12BC818E-8461-49A7-A736-D738054FA029
PubMed ID	http://rdf.ncbi.nlm.nih.gov/pubchem/reference/10678430
PubMed ID	10678430
published in	wds:Q73457043-F6C9E8BE-E096-49A4-8D1A-3D57A7E02593
published in	Journal of Food Protection
issue	wds:Q73457043-74AC807B-4850-4D3A-8B96-9302883E4C6D
volume	wds:Q73457043-EF8BC851-0D98-4E16-935C-4E7F28398F21
issue	2
volume	63
DOI	wds:Q73457043-B10DDC1B-3B5B-4B8B-A07B-3E37BBF45331
DOI	http://dx.doi.org/10.4315/0362-028X-63.2.237
DOI	10.4315/0362-028X-63.2.237
is about of	https://www.wikidata.org/wiki/Special:EntityData/Q73457043
is cites work of	Amino acid-decarboxylase activity of bacteria isolated from fermented pork sausages. Strains of Staphylococcus and Bacillus isolated from traditional sausages as producers of biogenic amines. Control of biogenic amines in fermented sausages: role of starter cultures. Control of biogenic amines in food--existing and emerging approaches. Changes in biogenic amine and polyamine contents in slightly fermented sausages manufactured with and without sugar Effect of the interaction between a low tyramine-producing Lactobacillus and proteolytic staphylococci on biogenic amine production during ripening and storage of dry sausages Technological Factors Affecting Biogenic Amine Content in Foods: A Review Biogenic amine accumulation in ripened sausages affected by the addition of sodium sulphite Effect of starter culture and storage temperature on the content of biogenic amines in dry fermented sausage poličan The Occurrence of Biogenic Amines and Determination of Biogenic Amine-Producing Lactic Acid Bacteria in and Kimchi Analysis of biogenic amines in northern and southern European sausages and role of flora in amine production Comparison of Biogenic Amines and Mycotoxins in Alfalfa and Red Clover Fodder Depending on Additives
is cites work of	wds:Q42725226-C53FDF99-71A5-4BBE-8528-95E01994DB9F wds:Q43588409-4F3F8203-18D1-4D4B-A4D4-82E0803B817D wds:Q26738476-0E229AF4-67DF-4548-B8B2-A8FB8C170418 wds:Q64244071-B5613353-5D03-4E57-BB07-84D1AB27C8F3 wds:Q42290178-10728FB9-71A6-47C6-9B3E-4F1850AAD38A wds:Q42724291-14AC4983-164F-40F6-8D40-9FEC086FEF25 wds:Q42724771-A07B7520-8D4C-45F4-A608-A8EF064D21AE wds:Q41877351-E56C8AF6-B487-44D1-8A85-9ED1E7EDA3CD wds:Q37871084-457A67BF-FE09-4A2B-A4DE-F56243146C96 wds:Q42724819-8C1BD01A-597B-4AFD-99D9-D6947E7FA9DA wds:Q35895571-71B6E382-81BE-4B10-AD5A-1D8E08B2DA6C wds:Q43654992-51DF194F-0241-4053-99C5-42C372A883C8

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