Results 81 to 90 of about 24,172 (228)
Effect of Some Factors on the Biogenic Amines and Polyamines Content in Blue-Veined Cheese Niva
Czech Journal of Food Sciences, 2009 We evaluated the effect of some factors (batch, producer, storage and amine distribution in cheese) on the biogenic amines and polyamines contents and microbial counts (Enterobacteriaceae, enterococci, lactic acid bacteria) in blue-veined cheese Niva ...
E. Standarová +5 more
doaj +1 more source
Polymer Engineering &Science, EarlyView.Smart label design. ABSTRACT The growing interest to ensure food safety requires the development of smart indicator systems that are capable of real‐time tracking of spoilage, particularly for perishable foods. Therefore, the purpose of this work is to fabricate eco‐friendly, industrially viable pH‐sensitive smart films via solvent‐free melt ...
Bedriye Ucpinar
wiley +1 more source
Packaging Technology and Science, EarlyView.Graphical abstract showing the development of biodegradable polymer biocomposites reinforced with natural fibres, green nanoparticles and waste‐plastic upcycling pathways toward sustainable smart food packaging materials ABSTRACT The fundamental hypothesis behind this review is that the combination of biodegradable polymer‐based biocomposites, which ...
Chandra Sekhar Espenti, Jaewoong Lee
wiley +1 more source
Biogenic amines formation in fermented cheeses [PDF]
, 2011 Biogenic amines (BA) are low molecular weight organic base compounds formed from certain amino acids during decarboxylation. Some of them play an important role in many human and animal physiology, such as: regulates body temperature, gastric pH, the ...
Kapačiūtė, Jūratė
core
Responsive Materials, EarlyView.Machine learning provides a unifying framework to connect structure, fluorescence properties, and applications of carbon‐based quantum dots. This review highlights how data‐driven strategies enable fluorescence regulation, reveal underlying mechanisms, and accelerate the rational design of functional carbon dots.
Liangfeng Chen +8 more
wiley +1 more source
Determinação de histamina em peixes e crustáceos comercializados em florianópolis utilizando a eletroforese capilar [PDF]
, 2008 TCC (graduação) - Universidade Federal de Santa Catarina. Centro de Ciências Físicas e Matemáticas. Curso de Química.Aminas Biogênicas (BA) são bases orgânicas de baixa massa molecular sintetizadas durante o processo metabólico em todos os organismos ...
MANOEL, Rafael Vanderson Gomes
core
Enzymatic determination of biogenic amines with transglutaminase [PDF]
, 2006 Tyramine, histamine, putrescine and cadaverine, the most common biogenic amines indicating the food quality, were studied in the transglutaminase-catalyzed reaction.
Smolander, Maria; id_orcid +4 more
core +1 more source
Sustainable Development, EarlyView.ABSTRACT Technological progress and population growth have increased global pork demand; leading to a rise of methane emission from pig farming, a key contributor to climate change. Anaerobic digestion offers a sustainable solution by converting manure into biogas.
María‐Pilar Martínez‐Hernando +5 more
wiley +1 more source
Biogenic amines in wine : understanding the headache [PDF]
, 2008 The original publication is available at http://www.sasev.org/.The presence of biogenic amines in wine is becoming increasingly important to consumers and producers alike, due to the potential threats of toxicity to humans and consequent trade ...
Du Toit, M., Smit, A. Y., Du Toit, W. J.
core
Biogenic amines present in cheese – occurrence and threats [PDF]
, 2017 The review presents the general characteristics of biogenic amines present in cheese: the formation, the influence on the human body, the threats that ensue from the intake of them with food, the current limits of their amount in food and their ingestion,
Iwona Duda +3 more
core +1 more source