Results 81 to 90 of about 239,697 (246)

Occurrence and Reduction of Biogenic Amines in Kimchi and Korean Fermented Seafood Products

Foods, 2019
Biogenic amines produced during fermentation may be harmful when ingested in high concentrations. As current regulations remain insufficient to ensure the safety of fermented vegetable products, the current study determined the risks associated with the ...
Young Kyoung Park, Jae Hoan Lee, Jae-Hyung Mah   +2 more
doaj   +1 more source

Interactions between lactobacillus and yeast: A recent update

Food Biomacromolecules, EarlyView.
Abstract Lactobacillus and yeast are microorganisms widely distributed in nature. Their interactions significantly impact fermentation processes, human health, and medical care. However, there is a lack of a systematic summary of the characteristics of these interactions, and the mechanisms underlying these interactions remain unclear.
Yang Chen, Mengyuan Liu, Mengchen Li, Zhiyun Yue, Yang Mu, Chao Wang, Lusha Xia, Junjun Gao, Mingye Peng, Ran Wang, Mengzhou Zhou   +10 more
wiley   +1 more source

Physicochemical, Functional, and Health‐Promoting Properties of Processed Nettle (Urtica Dioica) Leaves: A Review

Future Postharvest and Food, EarlyView.
Stinging nettle (Urtica dioica L.) leaves are a nutrient‐dense source of proteins, dietary fiber, chlorophylls, carotenoids, and phenolic compounds. Processing technologies enable the production of powders and extracts for incorporation into bakery, beverage, dairy, and nutraceutical products; however, challenges remain regarding sensory quality ...
Mary Nkongho Tanyitiku, Rakshya Pandit, Mihiri Vanniarachchy   +2 more
wiley   +1 more source

Indicators of protein spoilage in fresh and defrosted crustaceans and cephalopods stored in domestic condition

Italian Journal of Food Safety, 2018
In relation to consumer demand, crustaceans and cephalopods are sold as both fresh and defrosted. It is well known that total volatile basic nitrogen (TVB-N) and volatile amine values, especially, biogenic amines and biogenic amine index, are expression ...
Serena Altissimi, Maria Lucia Mercuri, Marisa Framboas, Mauro Tommasino, Stefania Pelli, Ferdinando Benedetti, Sara Di Bella, Naceur Haouet   +7 more
doaj   +1 more source

Biogenic amine levels in the brain in workers and gynes.

Biogenic amine levels in the brain in workers and gynes.
Ken Sasaki (397130), Ayaka Morigami (18150090)   +1 more
core   +1 more source

Effect of Storage Period on Biogenic Amine Content in Sauerkraut

, 2010
Effect of Storage Period on Biogenic Amine Content in Sauerkraut Effect of storage period on biogenic amine content in sauerkraut produced from white head cabbage during spontaneous fermentation was investigated.
Ryszard Kosson, Krystyna Elkner
core   +1 more source

Comparison of biogenic amine and phytohormone content of catering waste leachate versus BSFL frass recovered from larval-processed catering waste residues.

, 2023
Comparison of biogenic amine and phytohormone content of catering waste leachate versus BSFL frass recovered from larval-processed catering waste residues.
Terrence Green (16617976)
core   +1 more source

Chemistry Underlying the Behavior of Food and Agricultural Components During Industrial Manufacturing Processes and Its Implications in Quality Assurance, Food Quality, and Food Safety Management: A Systematic Review

Food Safety and Health, EarlyView.
Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
wiley   +1 more source

Effects of Six Different Starter Cultures on Mutagenicity and Biogenic Amine Concentrations in Fermented Sausages Treated with Vitamins C and E

Food Science of Animal Resources, 2019
This study was performed to determine changes in mutagenicity and biogenic amine concentrations in sausages fermented with six different starter cultures treated with vitamins C and E.
Hyeong Sang Kim, Seung Yun Lee, Hea Jin Kang, Seon-Tea Joo, Sun Jin Hur   +4 more
doaj   +1 more source

Biosensors for Food Safety and Adulteration Monitoring: Applications, Smart Packaging Integration, and Pathways to Intelligent, Field‐Deployable Detection Systems

Food Safety and Health, EarlyView.
Biosensors enable rapid, sensitive, and portable detection of pathogens, contaminants, allergens, and food adulteration. Integration with smart packaging, smartphones, IoT, and machine learning supports real‐time monitoring and intelligent decision‐making, whereas microfluidics, biodegradable materials, explainable AI, and blockchain offer pathways ...
Mohima Akther Any, Abid Hassan Arnab, Liza Akter, Yusuf Chowdhury, Md. Hassan Bin Nabi, Md Abu Rayhan, Nazmul Islam, Wahidu Zzaman   +7 more
wiley   +1 more source