M
M. Carmen Vidal-Carou
Researcher at University of Barcelona
Publications - 46
Citations - 2272
M. Carmen Vidal-Carou is an academic researcher from University of Barcelona. The author has contributed to research in topics: Cadaverine & Biogenic amine. The author has an hindex of 25, co-authored 46 publications receiving 1992 citations. Previous affiliations of M. Carmen Vidal-Carou include Generalitat of Catalonia & Intelligence and National Security Alliance.
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Journal ArticleDOI
Amino acid-decarboxylase activity of bacteria isolated from fermented pork sausages
TL;DR: The results obtained for biogenic amine production by bacteria in a synthetic medium suggest that amino acid-decarboxylase activity is strain dependent rather than being related to specific species.
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Polyamines in Food
Nelly C. Muñoz-Esparza,M. Luz Latorre-Moratalla,Oriol Comas-Basté,Natalia Toro-Funes,M. Teresa Veciana-Nogués,M. Carmen Vidal-Carou +5 more
TL;DR: The polyamines spermine, spermidine, and putrescine are involved in various biological processes, notably in cell proliferation and differentiation, and also have antioxidant properties, and their dietary sources acquire a greater importance in an aging population.
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Changes in biogenic amine and polyamine contents in slightly fermented sausages manufactured with and without sugar.
TL;DR: Biogenic amine contents generally rose during storage at 19°C, the increase being especially important for cadaverine and tyramine in sausages without sugar, and levels of spermidine and spermine remained constant during ripening and decreased slightly during storage.
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Evaluation of biogenic amines and microbial counts throughout the ripening of goat cheeses from pasteurized and raw milk.
S. Novella-Rodríguez,M. Teresa Veciana-Nogués,Artur X. Roig-Sagués,Antonio J. Trujillo-Mesa,M. Carmen Vidal-Carou +4 more
TL;DR: Cheese made from raw milk showed higher microbial counts during ripening than those made from pasteurized milk, especially for Enterobacteriaceae and enterococci, counts being 2 or 3 log units higher, and Raw milk cheese showed remarkably higher biogenic amines compared with pasteurization of milk.
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Effect of proteolytic starter cultures of Staphylococcus spp. on biogenic amine formation during the ripening of dry fermented sausages
TL;DR: Since proteolysis was stronger during the second half of the ripening process, the release of free amino acids as amine precursors occurred later than the early amine production.