نتائج البحث

PROTEOLYSIS AND PRODUCTION OF BIOGENIC AMINES IN TOMA PIEMONTESE PDO CHEESE DURING RIPENING.

• Authors : Arlorio, M.¹; Coïsson, J. D.¹; Travaglia, F.¹

Subjects: *PROTEOLYSIS; *CHEESE; *MILK proteins

• Source: Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti. 2003, Vol. 15 Issue 3, p395-404. 10p. 2 Diagrams, 4 Charts.

تفاصيل العنوان

Biogenic Amine Formation in Artisan Galotyri PDO Acid-Curd Cheeses Fermented with Greek Indigenous Starter and Adjunct Lactic Acid Bacteria Strain Combinations: Effects of Cold (4 °C) Ripening and Biotic Factors Compromising Cheese Safety.

• Authors : Tsanasidou, Charikleia¹ ; Bosnea, Loulouda¹ ; Kakouri, Athanasia¹

• Source: Applied Microbiology (2673-8007). Mar2024, Vol. 4 Issue 1, p536-562. 27p.

تفاصيل العنوان

Relationship between the Dynamics of Gross Composition, Free Fatty Acids and Biogenic Amines, and Microbial Shifts during the Ripening of Raw Ewe Milk-Derived Idiazabal Cheese.

• Authors : Santamarina-García, Gorka¹ (AUTHOR) ; Amores, Gustavo¹ (AUTHOR) ; López de Armentia, Emma¹ (AUTHOR)

• Source: Animals (2076-2615). Nov2022, Vol. 12 Issue 22, p3224. 21p.

تفاصيل العنوان

Biogenic amines content in Fiore Sardo cheese in relation to free amino acids and physicochemical characteristics.

• Authors : Manca, Gavina¹ ; Ru, Antonio¹; Siddi, Giuliana²

Subjects: *BIOGENIC amines; *SHEEP milk; *AMINO acidsSARDINIA (Italy)

• Source: Italian Journal of Food Safety. 2020, Vol. 9 Issue 1, p48-53. 6p.

تفاصيل العنوان

Biogenic Amine Formation in Artisan Galotyri PDO Acid-Curd Cheeses Fermented with Greek Indigenous Starter and Adjunct Lactic Acid Bacteria Strain Combinations: Effects of Cold (4 °C) Ripening and Biotic Factors Compromising Cheese Safety

• Authors : Charikleia Tsanasidou; Loulouda Bosnea; Athanasia Kakouri

Subjects: Galotyri cheese; biogenic amines; Lactococcus lactis subsp. cremoris M78

• Source: Applied Microbiology, Vol 4, Iss 1, Pp 536-562 (2024)

تفاصيل العنوان

Biogenic amines content in Fiore Sardo cheese in relation to free amino acids and physicochemical characteristics

• Authors : Gavina Manca; Antonio Ru; Giuliana Siddi

Subjects: Fiore Sardo Cheese; Raw sheep milk; Biogenic Amines

• Source: Italian Journal of Food Safety, Vol 9, Iss 1 (2020)

تفاصيل العنوان

Biogenic amines content in Fiore Sardo cheese in relation to free amino acids and physicochemical characteristics

• Authors : Gavino Murittu; Gavina Manca; Giuliana Siddi

Subjects: Tryptamine; Biogenic Amines; Water activity

• Source: Italian Journal of Food Safety, Vol 9, Iss 1 (2020)Italian Journal of Food Safety

تفاصيل العنوان

Biogenic Amines in Traditional Fiore Sardo PDO Sheep Cheese: Assessment, Validation and Application of an RP-HPLC-DAD-UV Method

• Authors : Claudia Zazzu; Margherita Addis; Marco Caredda

Subjects: Fiore Sardo PDO; biogenic amines; sheep’s cheese

• Source: Separations; Volume 6; Issue 1; Pages: 11

تفاصيل العنوان