𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Survey on biogenic amines in Egyptian foods: Sausage

✍ Scribed by A R Shalaby

Publisher
John Wiley and Sons
Year
1993
Tongue
English
Weight
284 KB
Volume
62
Category
Article
ISSN
0022-5142

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Biogenic Amines in Food
Biogenic Amines in Food
✍ J. Karovicova; Z. Kohajdova πŸ“‚ Article πŸ“… 2005 πŸ› John Wiley and Sons βš– 8 KB
Estimation of biogenic amines in foods
Estimation of biogenic amines in foods
✍ David L. Ingles; Joan F. Back; David Gallimore; Ross Tindale; Kevin J. Shaw πŸ“‚ Article πŸ“… 1985 πŸ› John Wiley and Sons 🌐 English βš– 265 KB
The Role of Biogenic Amines in Foods
The Role of Biogenic Amines in Foods
✍ TarjΓ‘n, V. ;JΓ‘nossy, G. πŸ“‚ Article πŸ“… 1978 πŸ› John Wiley and Sons 🌐 English βš– 264 KB

Biologically active amines are normal constituents of many foods for example cheese, plant foods ahd wines. These low molecular weight organic bases do not represent any hazard to individuals. unless large quantities are ingested or natuxal mechanism of their catabolism are inhibited. Investigations

Effect of potassium sorbate on developme
Effect of potassium sorbate on development of biogenic amines during sausage fermentation
✍ Shalaby, A. R. ;El-Rahman, H. A. Abd πŸ“‚ Article πŸ“… 1995 πŸ› John Wiley and Sons 🌐 English βš– 447 KB

Different concentrations of potassium sorbate were examined for their effect on the formation of biogenic amines during sausage fermentation using Lactobacillus plantarum and Pediococcus acidilactici as starter cultures. Microbiological examination revealed that there was a slight decrease in bacter