Biogenic Amines and Food Safety
Biogenic amines are bioactive compounds distributed in foods of all origins. Apart from their fundamental role in many bodily functions, there has recently been great interest in their toxicological potential, much research is being carried out to understand their occurrence related to both desired...
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| Year of Publication: | 2021 |
| Language: | English |
| Physical Description: | 1 electronic resource (210 p.) |
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(CKB)5400000000042383 (oapen)https://directory.doabooks.org/handle/20.500.12854/76732 (EXLCZ)995400000000042383 |
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Martuscelli, Maria edt Biogenic Amines and Food Safety Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021 1 electronic resource (210 p.) text txt rdacontent computer c rdamedia online resource cr rdacarrier Biogenic amines are bioactive compounds distributed in foods of all origins. Apart from their fundamental role in many bodily functions, there has recently been great interest in their toxicological potential, much research is being carried out to understand their occurrence related to both desired and undesired fermentative phenomena, chemical spoilage, low hygienic conditions, wrong handling, and criticism about technological factors of process and storage conditions. All these causes can contribute to a higher content of biogenic amines in food, particularly of those hazardous to human health. This book aims to collect scientific studies looking for new tools to limit the over-production of biogenic amines in food, search for new food sources of biogenic amines, and to spotlight the concept of safe food and bioactive amines content. English Research & information: general bicssc cocoa nibs roasting bioactive amines polyphenols volatile organic compounds geographical areas biogenic amines L. plantarum amines oxidase Chinese rice wine industrial fermentation nigiri sushi polycyclic aromatic hydrocarbons histamine household smoker unit kimchi Jeotgal Aekjeot Myeolchi-jeot Myeolchi-aekjeot recommended limits occurrence reduction starter cultures biogenic amine maesil amino acids soaking fermentation temperature Cambodian fermented foods microbial characteristics food quality food safety microbiota Cheonggukjang Enterococcus faecium tyramine fermentation temperature fermentation duration tyrosine decarboxylase gene (tdc) proteolysis dry fermented sausage casing volatile compounds texture low temperature dried milkfish hygienic quality brine-salting biogenic amines (BAs) fermented foods chemometrics multivariate (MV) statistical analysis liquid chromatographic triple quadrupole mass spectrometric (LC-MS/MS) analysis public health lipid peroxidation antioxidants 3-0365-0636-5 3-0365-0637-3 Mastrocola, Dino edt Martuscelli, Maria oth Mastrocola, Dino oth |
| language |
English |
| format |
eBook |
| author2 |
Mastrocola, Dino Martuscelli, Maria Mastrocola, Dino |
| author_facet |
Mastrocola, Dino Martuscelli, Maria Mastrocola, Dino |
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m m mm d m dm |
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HerausgeberIn Sonstige Sonstige |
| title |
Biogenic Amines and Food Safety |
| spellingShingle |
Biogenic Amines and Food Safety |
| title_full |
Biogenic Amines and Food Safety |
| title_fullStr |
Biogenic Amines and Food Safety |
| title_full_unstemmed |
Biogenic Amines and Food Safety |
| title_auth |
Biogenic Amines and Food Safety |
| title_new |
Biogenic Amines and Food Safety |
| title_sort |
biogenic amines and food safety |
| publisher |
MDPI - Multidisciplinary Digital Publishing Institute |
| publishDate |
2021 |
| physical |
1 electronic resource (210 p.) |
| isbn |
3-0365-0636-5 3-0365-0637-3 |
| illustrated |
Not Illustrated |
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Biogenic Amines and Food Safety |
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