Biogenic Amines on Food Safety

• Autor principal: Ruiz-Capillas, Claudia (auth)
• Outros Autores: Herranz, Ana Herrero (auth)
• Formato: Recurso Electrónico Capítulo de Livro
• Idioma: inglês
• Publicado em: MDPI - Multidisciplinary Digital Publishing Institute 2019
• Assuntos: Biology, life sciences; catecholamines; radish kimchi; Chonggak kimchi; cheese; biogenic amines; herby cheese; Kkakdugi; serotonin; screening method; storage conditions; putrescine; quality control; decarboxylase enzymes; food products; iodine feed; intervention methods; bowel diseases; tyramine; decarboxylase activity; plant-origin foods; nutrition; high hydrostatic pressure; Lactobacillus brevis; physico-chemical composition; artisanal cheese; free amino acid; histamine; gastrointestinal tract; culinary process; meat species; food quality; Bacillus spp.; inflammation; fermented soybean foods; quality index; polyamines; HPLC; public health; cadaverine; gastric cancer; kimchi; colon cancer; quality indexes; control; lactic acid bacteria; legislation-regulation; food safety; raw milk cheese; starter cultures; analytical determination; histamine intolerance; low-histamine diet; starter culture
• Acesso em linha: DOAB: download the publication; DOAB: description of the publication

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...