Biogenic Amines on Food Safety

Biogenic amines have been known for some time. These compounds are found in varying concentrations in a wide range of foods (fish, cheese, meat, wine, beer, vegetables, etc.) and their formations are influenced by different factors associated to those foods (composition, additives, ingredients, stor...

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Bibliographic Details
Main Author: Ruiz-Capillas, Claudia (auth)
Other Authors: Herranz, Ana Herrero (auth)
Format: Electronic Book Chapter
Language:English
Published: MDPI - Multidisciplinary Digital Publishing Institute 2019
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Online Access:DOAB: download the publication
DOAB: description of the publication
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520 |a Biogenic amines have been known for some time. These compounds are found in varying concentrations in a wide range of foods (fish, cheese, meat, wine, beer, vegetables, etc.) and their formations are influenced by different factors associated to those foods (composition, additives, ingredients, storage, microorganism, packaging, handing, conservation, etc.). The intake of foods containing high concentrations of biogenic amines can present a health hazard. Additionally, they have been used to establish indexes in various foods in order to signal the degree of freshness and/or deterioration of food. Nowadays, there has been an increase in the number of food poisoning episodes in consumers associated with the presence of these biogenic amines, mainly associated with histamines. Food safety is one of the main concerns of the consumer and safety agencies of different countries (EFSA, FDA, FSCJ, etc.), which have, as one of their main objectives, to control these biogenic amines, principally histamine, to assure a high level of food safety.Therefore, it is necessary to deepen our understanding of the formation, monitoring and reduction of biogenic amines during the development, processing and storage of food, even the effect of biogenic amines in consumers after digestion of foods with different levels of these compounds.With this aim, we are preparing a Special Issue on the topic of ""Biogenic Amines in Food Safety"", and we invite researchers to contribute original and unpublished research articles and reviews articles that involve studies of biogenic amines in food, which can provide an update to our knowledge of these compounds and their impacts on food quality and food safety. 
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650 7 |a Biology, life sciences  |2 bicssc 
653 |a catecholamines 
653 |a radish kimchi 
653 |a Chonggak kimchi 
653 |a cheese 
653 |a biogenic amines 
653 |a herby cheese 
653 |a Kkakdugi 
653 |a serotonin 
653 |a screening method 
653 |a storage conditions 
653 |a putrescine 
653 |a quality control 
653 |a decarboxylase enzymes 
653 |a food products 
653 |a iodine feed 
653 |a intervention methods 
653 |a bowel diseases 
653 |a tyramine 
653 |a decarboxylase activity 
653 |a plant-origin foods 
653 |a nutrition 
653 |a high hydrostatic pressure 
653 |a Lactobacillus brevis 
653 |a physico-chemical composition 
653 |a artisanal cheese 
653 |a free amino acid 
653 |a histamine 
653 |a gastrointestinal tract 
653 |a culinary process 
653 |a meat species 
653 |a food quality 
653 |a Bacillus spp. 
653 |a inflammation 
653 |a fermented soybean foods 
653 |a quality index 
653 |a polyamines 
653 |a HPLC 
653 |a public health 
653 |a cadaverine 
653 |a gastric cancer 
653 |a kimchi 
653 |a colon cancer 
653 |a quality indexes 
653 |a control 
653 |a lactic acid bacteria 
653 |a legislation-regulation 
653 |a food safety 
653 |a raw milk cheese 
653 |a starter cultures 
653 |a analytical determination 
653 |a histamine intolerance 
653 |a low-histamine diet 
653 |a starter culture 
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