최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기Asian-Australasian journal of animal sciences, v.17 no.12, 2004년, pp.1764 - 1768
Min, Joong-Seok (School of Agricultural Biotechnology, Seoul National University) , Lee, Sang-Ok (School of Agricultural Biotechnology, Seoul National University) , Jang, Aera (School of Agricultural Biotechnology, Seoul National University) , Lee, Mooha (School of Agricultural Biotechnology, Seoul National University) , Kim, Yangha (Department of Food and Nutritional Sciences, Ewha Woman's University)
This study was performed to examine the levels of biogenic amines (BAs) in foods of animal origin such as egg, ham, sausage, milk, cheese and yoghurt distributed on Korean domestic markets, and to compare the results with those of western countries. Egg yolk had more BAs than egg white. BAs detected...
* AI 자동 식별 결과로 적합하지 않은 문장이 있을 수 있으니, 이용에 유의하시기 바랍니다.
Bardocz, S. 1995. Polyamines in food and their consequences for food quality and human health. Trends in Food Sci. Technol. 6:341-346.
Bartholomew, B. A., P. R. Berry, J. C. Rodhouse and R. J. Grilbert. 1987. Scombrotoxic fish poisoning in Britain: features of over 350 suspected incidents from 1976-1986. Epidem. Inf. 99:775-782.
Bover-Cid, S., M. Hugas, M. Izquierdo-Pulido and M. C. Vidal-Carou. 2001. Amino acid-decarboxylase activity of bacteria isolated from fermented pork sausages. Int. J. Food Microbiol. 66:185-189.
Bover-Cid, S., M. Izquierdo-Pulido and M. C. Vidal-Carou. 1999. Effect of proteolytic starter cultures of Staphylococcus spp. on biogenic amine formation during the ripening of dry fermented sausages. Int. J. Food Microbiol. 46:95-104.
Brink, B., C. Bamink, H. M. L. J. Joosten and J. H. J. Huis in't Veld. 1990. Occurrence and formation of biologically active amines in foods. Int. J. Food Microbiol. 11:73-84.
Chen, M.-T., Y.-S. Lin, H.-T. Tsai and H.-L. Kuo. 2002. Efficiency of hurdle technology applied to raw cured meat (Si-raw) processing. Asian-Aust. J. Anim. Sci. 15(11):1646-1652.
Durlu-Ozkaya, F., K. Ayhan and N. Vural. 2001. Biogenic amines produced by Enterobacteriaceae isolated from meat products. Meat Sci. 58:163-166.
Eerola, S., R. Hinkkanen, E. Lindfors and T. Hirvi. 1993. Liquid chromatographic determination of biogenic amines in dry sausages. J. AOAC Internat. 76(3):575-577.
Eerola, S., R. Maijala, A. X. R. Sagues, M. Salminen and T. Hirvi. 1996. Biogenic amines in dry sausages as affected by starter culture and contaminant amine-positive lactobacillus. J. Food Sci. 61(6):1243-1246.
Fernandes, J. O. and M. A. Ferreira. 2000. Combined ion-pair extraction and gas chromatography - mass spectrometry for the simultaneous determination of diamines, polyamines and aromatic amines in Port wine and grape juice. J. Chromatogr. A. 886:183-195.
Franzen, F. and K. Eysell. 1969. Biologically Active Amines in Man. Pergamon Press. Oxford.
Halasz, A., A. Barath, L. Simon-Sarkadi and W. Holzapfel. 1994. Biogenic amines and their production by microorganisms in food. Trends in Food Sci. Tech. 5:42-49.
Hernandez-Jover, T., M. Izquierdo-Pulido, M. T. Veciana-Nogues, A. Marine-Font and M. C. Vidal-Carou. 1997. Biogenic amine and polyamine contents in meat and meat products. J. Agric. Food Chem. 45:2098-2102.
Izqauierdo-Pulido, M. L., A. Marine-Font and M. C. Vidal-Carou. 2000. Effect of tyrosine on tyramine formation during beer fermentation. Food Chem. 70:329-332.
Kalac, P., J. Spicka, M. Krizek, S. Steidlova and T. Pelikanova. 1999. Concentrations of seven biogenic amines in sauerkraut. Food Chem. 67:275-280.
Kebary, K. M. K., A. H. El-Sonbaty and R. M. Badawi. 1999. Effects of heating milk and accelerating ripening of low fat Ras cheese on biogenic amines and free amino acids development. Food Chem. 64:67-75.
Lee, K. T. and C. S. Yoon. 2001. Quality changes and shelf life of imported vacuum-packaged beef chuck during storage at $0^{\circ}C$ . Meat Sci. 59:71-77.
Leuschner, R. G. K. and W. P. Hammes. 1998. Tyramine degradation by Micrococci during ripening of fermented sausage. Meat Sci. 49(3):289-296.
Lonvaud-Funel, A. 2001. Biogenic amines in wines: role of lactic acid bacteria. FEMS Microbiol. Letters 199:9-13.
Maijala, R. and S. Eerola. 1993. Contaminant lactic acid bacteria of dry sausages produce histamine and tyramine. Meat Sci. 35(3):387-395.
Min, J. S., S. O. Lee, A. Jang, M. Lee and Y. Kim. 2004. Production of biogenic amines by microflora inoculated in meats. Asian-Aust. J. Anim. Sci. 17(10):1472-1478.
Novella-Rodriguez, S., M. T. Veciana-Nogues, A. X. Roig-Sagues, A. J. Trujillo-Mesa and M. C. Vidal-Carou. 2002. Influence of starter and nonstarter on the formation of biogenic amine in goat cheese during ripening. J. Dairy Sci. 85:2471-2478.
Novella-Rodriguez, S., M. T. Veciana-Nogues, M. Izquierdo- Pulido and M. C. Vidal-Carou. 2003. Distribution of biogenic amines and polyamines in cheese. J. Food Sci. 68(3):750-755.
SAS. 2000. The SAS system for windows (Release 8.01). SAS Institute, Inc., Cary, NC, USA.
Stratton, J. E., R. W. Hutkins and S. L. Taylor. 1991. Biogenic amines in cheese and other fermented foods: a review. J. Food Prot. 54(6):460-470.
Taylor, S. L. 1986. Histamine food poisoning : Toxicology and clinical aspects. Crit. Rev. Toxicol. 17:91-128.
Trevino, E., D. Beil and H. Steinhart. 1997. Formation of biogenic amines during the maturity process of raw meat products, for example of cervelat sausage. Food Chem. 60(4):521-526.
Vale, S. and M. B. A. Gloria. 1998. Biogenic amines in Brazilian cheeses. Food Chem. 63(3):343-348.
Valsamaki, K., A. Michaelidou and A. Polychroniadou. 2000. Biogenic amine production in Feta cheese. Food Chem. 71:259-266.
Voigt, M. N., R. R. Eitenmiller, P. E. Koehler and M. K. Handy. 1974. Tyramine, histamine, and tryptamine content of cheese. J. Milk Food Technol. 37:377-388.
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
출판사/학술단체 등이 한시적으로 특별한 프로모션 또는 일정기간 경과 후 접근을 허용하여, 출판사/학술단체 등의 사이트에서 이용 가능한 논문
※ AI-Helper는 부적절한 답변을 할 수 있습니다.