Biogenic Amines and Food Safety

• Autres auteurs: Martuscelli, Maria (Éditeur intellectuel), Mastrocola, Dino (Éditeur intellectuel)
• Format: Électronique Chapitre de livre
• Langue: anglais
• Publié: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021
• Sujets: Research & information: general; 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; n/a
• Accès en ligne: DOAB: download the publication; DOAB: description of the publication

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...