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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Corporate Authors: Martuscelli, Maria, Mastrocola, Dino
Formáid: Livro
Teanga:Inglês
Foilsithe: MDPI - Multidisciplinary Digital Publishing Institute 2021
Ábhair:
bic Book Industry Communication::G Reference, information & interdisciplinary subjects::GP 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
Rochtain Ar Líne:https://directory.doabooks.org/handle/20.500.12854/76732
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