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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| Format: | Book Chapter |
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Basel, Switzerland
MDPI - Multidisciplinary Digital Publishing Institute
2021
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| Subjects: | |
| Online Access: | Get Fullteks DOAB: description of the publication |
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| LEADER | 03948naaaa2201009uu 4500 | ||
|---|---|---|---|
| 001 | doab_20_500_12854_76732 | ||
| 005 | 20220111 | ||
| 020 | |a books978-3-0365-0637-1 | ||
| 020 | |a 9783036506364 | ||
| 020 | |a 9783036506371 | ||
| 024 | 7 | |a 10.3390/books978-3-0365-0637-1 |c doi | |
| 041 | 0 | |a English | |
| 042 | |a dc | ||
| 072 | 7 | |a GP |2 bicssc | |
| 100 | 1 | |a Martuscelli, Maria |4 edt | |
| 700 | 1 | |a Mastrocola, Dino |4 edt | |
| 700 | 1 | |a Martuscelli, Maria |4 oth | |
| 700 | 1 | |a Mastrocola, Dino |4 oth | |
| 245 | 1 | 0 | |a Biogenic Amines and Food Safety |
| 260 | |a Basel, Switzerland |b MDPI - Multidisciplinary Digital Publishing Institute |c 2021 | ||
| 300 | |a 1 electronic resource (210 p.) | ||
| 506 | 0 | |a Open Access |2 star |f Unrestricted online access | |
| 520 | |a 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. | ||
| 540 | |a Creative Commons |f https://creativecommons.org/licenses/by/4.0/ |2 cc |4 https://creativecommons.org/licenses/by/4.0/ | ||
| 546 | |a English | ||
| 650 | 7 | |a Research & information: general |2 bicssc | |
| 653 | |a cocoa nibs | ||
| 653 | |a roasting | ||
| 653 | |a bioactive amines | ||
| 653 | |a polyphenols | ||
| 653 | |a volatile organic compounds | ||
| 653 | |a geographical areas | ||
| 653 | |a biogenic amines | ||
| 653 | |a L. plantarum | ||
| 653 | |a amines oxidase | ||
| 653 | |a Chinese rice wine | ||
| 653 | |a industrial fermentation | ||
| 653 | |a nigiri sushi | ||
| 653 | |a polycyclic aromatic hydrocarbons | ||
| 653 | |a histamine | ||
| 653 | |a household smoker unit | ||
| 653 | |a kimchi | ||
| 653 | |a Jeotgal | ||
| 653 | |a Aekjeot | ||
| 653 | |a Myeolchi-jeot | ||
| 653 | |a Myeolchi-aekjeot | ||
| 653 | |a recommended limits | ||
| 653 | |a occurrence | ||
| 653 | |a reduction | ||
| 653 | |a starter cultures | ||
| 653 | |a biogenic amine | ||
| 653 | |a maesil | ||
| 653 | |a amino acids | ||
| 653 | |a soaking | ||
| 653 | |a fermentation | ||
| 653 | |a temperature | ||
| 653 | |a Cambodian fermented foods | ||
| 653 | |a microbial characteristics | ||
| 653 | |a food quality | ||
| 653 | |a food safety | ||
| 653 | |a microbiota | ||
| 653 | |a Cheonggukjang | ||
| 653 | |a Enterococcus faecium | ||
| 653 | |a tyramine | ||
| 653 | |a fermentation temperature | ||
| 653 | |a fermentation duration | ||
| 653 | |a tyrosine decarboxylase gene (tdc) | ||
| 653 | |a proteolysis | ||
| 653 | |a dry fermented sausage | ||
| 653 | |a casing | ||
| 653 | |a volatile compounds | ||
| 653 | |a texture | ||
| 653 | |a low temperature | ||
| 653 | |a dried milkfish | ||
| 653 | |a hygienic quality | ||
| 653 | |a brine-salting | ||
| 653 | |a biogenic amines (BAs) | ||
| 653 | |a fermented foods | ||
| 653 | |a chemometrics | ||
| 653 | |a multivariate (MV) statistical analysis | ||
| 653 | |a liquid chromatographic triple quadrupole mass spectrometric (LC-MS/MS) analysis | ||
| 653 | |a public health | ||
| 653 | |a lipid peroxidation | ||
| 653 | |a antioxidants | ||
| 653 | |a n/a | ||
| 856 | 4 | 0 | |a www.oapen.org |u https://mdpi.com/books/pdfview/book/4181 |7 0 |z Get Fullteks |
| 856 | 4 | 0 | |a www.oapen.org |u https://directory.doabooks.org/handle/20.500.12854/76732 |7 0 |z DOAB: description of the publication |