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The presence of biogenic amines in wine has been associated with a number of undesirable physiological effects. The typical levels of 10 biogenic amines in Greek wines were investigated for the first time. One hundred wine samples, varying in type, colour and origin, were analyzed by reversed-phase high performance liquid chromatography (HPLC) and ultraviolet detection after pre-column derivatization...
The effect of irradiation and organic acid treatment in controlling the growth of microorganisms and the formation of biogenic amines (BAs) in ground beef and pork was studied. Bacillus cereus, Enterobacter cloacae, and Alcaligenes faecalis were inoculated into the ground beef and pork with approximately 10 7 CFU/g. A gamma irradiation was used with absorbed doses of 0, 0.5, 1, and 2kGy, as...
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