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A review of biogenic amines in fermented foods: Occurrence and health effects

Biogenic amines (BAs) are low-molecular decarboxylation products of amino acids formed during microbial fermentation. Several fermented foods may contain BAs such as histamine, tyramine, and/or phenylethylamine, at levels above documented toxic doses. Dietary exposure to foods containing high levels...

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Principais autores: Nikita Saha Turna, Rena Chung, Lorraine McIntyre
Format: Artigo
Sprog:Inglês
Udgivet: Elsevier 2024-01-01
Serier:Heliyon
Fag:
Biogenic amines
Fermented foods
BA occurrence
BA toxic doses
BA health effects
BA regulation and mitigation
Online adgang:http://www.sciencedirect.com/science/article/pii/S2405844024005322
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