✦ LIBER ✦

Formation of biogenic amines and vitamin K contents in the Norwegian autochthonous cheese Gamalost during ripening

✍ Scribed by Qureshi, Tahir Mahmood; Vermeer, Cees; Vegarud, Gerd E.; Abrahamsen, Roger K.; Skeie, Siv

Book ID: 120325877
Publisher: Springer-Verlag
Year: 2013
Tongue: English
Weight: 169 KB
Volume: 93
Category: Article
ISSN: 1958-5586
DOI: 10.1007/s13594-013-0123-8

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Characterization of the Norwegian autoch

Characterization of the Norwegian autochthonous cheese Gamalost and its angiotensin I-converting enzyme (ACE) inhibitory activity during ripening

✍ Qureshi, Tahir Mahmood; Vegarud, Gerd E.; Abrahamsen, Roger K.; Skeie, Siv 📂 Article 📅 2012 🏛 Springer-Verlag 🌐 English ⚖ 435 KB

Formation of biogenic amines by proteoly

Formation of biogenic amines by proteolytic enterococci during cheese ripening

✍ Leuschner, Renata G?K; Kurihara, Rima; Hammes, Walter P 📂 Article 📅 1999 🏛 John Wiley and Sons 🌐 English ⚖ 66 KB 👁 2 views

Six strains of Enterococcus faecalis and three strains of E faecium were investigated for their proteolytic activity and ability to decarboxylate the amino acids lysine, histidine, tyrosine, ornithine and phenylalanine. All strains tested displayed cell wall-associated proteolytic activities, and th

Influence of Starter and Nonstarter on t

Influence of Starter and Nonstarter on the Formation of Biogenic Amine in Goat Cheese During Ripening

✍ S. Novella-Rodríguez; M.T. Veciana-Nogués; A.X. Roig-Sagués; A.J. Trujillo-Mesa; 📂 Article 📅 2002 🏛 American Dairy Science Association 🌐 English ⚖ 171 KB

Effect of some external factors on the c

Effect of some external factors on the content of biogenic amines and polyamines in a smear-ripened cheese

✍ Komprda, T.; Rejchrtová, E.; Sládková, P.; Zemánek, L.; Vymlátilová, L. 📂 Article 📅 2012 🏛 Springer-Verlag 🌐 English ⚖ 439 KB