Lactic acid bacteria (LAB) are considered as the main biogenic amine (BA) producers in
fermented foods. These compounds derive from amino acid decarboxylation through …

Biogenic amines (BA) are organic compounds commonly found in food, plants and animals,
as well as microorganisms that are attributed with the production of BAs. They are formed as …

Biogenic amines (BAs) can be found in a wide range of meat and meat products, where they
are important as an index for product stability and quality, but also for their impact on public …

Tea, as a well-known medicinal beverage, has gained a widespread reputation for its
remarkable health benefits. Among various constituents in tea, tea polyphenols (TPs) stand …

Starter cultures can be defined as preparations with a large number of cells that include a
single type or a mixture of two or more microorganisms that are added to foods in order to …

Green tea has been an important beverage for humans since ancient times, widely
consumed and considered to have health benefits by traditional medicine in Asian countries …

This paper studies the changes that occur in free amino acid and biogenic amine contents of
raw meats (beef, pork, lamb, chicken and turkey) during storage (2° C, 10 days). The meat …

Monitoring food freshness/spoilage is important to ensure food quality and safety. Current
methods of food quality monitoring are mostly time-consuming and labor intensive …

The newly developed intelligent pH-indicator furcellaran (FUR) films made with beet root
(BTR), elderberry (EB), blueberry (BB), green tea (GT) and yerba mate (YM) extracts were …

As a bioactive extract from tea leaves, tea polyphenols (TP) are safe and natural. Its
excellent antioxidant and antibacterial properties are increasingly regarded as a good …