Biogenic amines in fermented foods

• मुख्य लेखक: Sandra Torriani (auth)
• अन्य लेखक: Giovanna Suzzi (auth)
• स्वरूप: इलेक्ट्रोनिक पुस्तक अध्याय
• भाषा: अंग्रेज़ी
• प्रकाशित: Frontiers Media SA 2015
• श्रृंखला: Frontiers Research Topics
• विषय: Microbiology (non-medical); Tyramine; Histamine; Sausage; fish; Biogenic Amines; Cheese; WIN
• ऑनलाइन पहुंच: DOAB: download the publication; DOAB: description of the publication

Biogenic amines (BA) are sources of nitrogen and precursors for synthesis of hormones, alkaloids, nucleic acids and proteins, occurring in all organisms. Under normal condition in humans the consumption of food or beverages containing these compounds have not toxic effects because they are rapidly d...