Biogenic amines in fermented foods [[electronic resource] /] / edited by Giovanna Suzzi and Sandra Torriani

• Record Nr.: UNINA9910136400603321
• Autore: Sandra Torriani
• Pubbl/distr/stampa: Frontiers Media SA, 2015; [Lausanne, Switzerland] : , : Frontiers Media SA, , 2015; ©2015
• Descrizione fisica: 1 online resource (75 pages) : illustrations; digital, PDF file(s)
• Collana: Frontiers Research Topics; Frontiers in Microbiology
• Soggetti: Biogenic amines; Fermented foods; Microbiology
• Lingua di pubblicazione: Inglese
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Nota di bibliografia: Includes bibliographical references.
• Sommario/riassunto: The biogenic amines histamine, putrescine, cadaverine, tyramine, tryptamine, 2-phenylethylamine, spermine and spermidine are the most important in food. Regardless of the food type, high amounts of biogenic amines have been reported for products resulting from the fermentation process and/or ripening, and can be found as a consequence of microbial activity in foods such as wine, fermented meat and fish products, cheese and fermented vegetables. Biogenic amines in food are generated by decarboxylation of the corresponding amino acids through substrate-specific decarboxylase enzymes derived from microorganisms, even if this activity is highly variable.Excessive consumption of these amines can be of health concern because an assumption of biogenic amines that cannot be degraded by amine oxidase enzymes can generate different degrees of diseases in the human organism, which can be determined by their action on the nervous, gastric and intestinal systems as well as on blood pressure. An increasing attention is given to biogenic amines, especially in relation to the higher number of consumers with enhanced sensitivity to them, ; determined by the inhibition of amino oxidases, the enzymes involved in the detoxification of these substances. For example, tyramine is one of the most biologically active biogenic amines, and it is the most abundant of those found in cheese. In fact, the term ‘‘cheese reaction” has been coined to refer to the symptoms that this biogenic amine can provoke; these include migraines and hypertension, especially in sensitive. To provide data on biogenic amine formation and concentrations in fermented foods, and to discuss the most important factors influencing their accumulation will give an important support for resolving this problem. These include process and implicit factors as well as the role of starter and nonstarter microbiota growing in the different steps of food fermentation and ripening. Moreover, new technologies that could help to control or reduce the accumulation of biogenic amines have to be considered, such as rapid and easy methods to detect them. PCR and DNA hybridization have become important methods and offer the advantages of speed, simplicity and specific detection of the target genes. In fact, early detection of BA producing bacteria is important in the food industry because it could be a cause of food poisoning.

Digging up the bible? : the excavations at Tell Deir Alla, Jordan (1960-1967) / / Margreet L. Steiner, Bart Wagemakers

• Record Nr.: UNINA9910823284703321
• Autore: Steiner Margreet L.
• Pubbl/distr/stampa: Leiden : , : Sidestone Press, , [2019]; ©2019
• ISBN: 90-8890-875-3
• Descrizione fisica: 1 online resource (150 pages)
• Disciplina: 220.93
• Soggetti: Excavations (Archaeology) - Jordan; Excavations (Archaeology); Antiquities; Dayr ʻAllā, Tall (Jordan); Jordan Tall Dayr ʻAllā; Jordan
• Lingua di pubblicazione: Inglese
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Sommario/riassunto: This is the account of a remarkable excavation. It started with a modest dig on an unremarkable tell in Jordan. The name of the tell does not occur in the Bible, and no ancient town of any importance was to be expected under the rubble. The excavator Henk Franken had not yet made a name for himself within the archaeological community. And yet, from 1960 onwards history was being (re)written at Tell Deir Alla. To discover the secrets of the tell, the expedition team defied cold, rain and stormy winds for months on end, sleeping in rattling tents and working long days on the tell and in the camp. And with success! A meticulous yet efficient excavation method was introduced, the already tenuous relationship between Bible and archaeology was further exacerbated, and the study of excavated pottery was given a scientific basis. The name Deir Alla became an international benchmark for modern scientific research, for prompt publication of the remarkable finds and for independent interpretation of the excavation results. The story of the excavations at Tell Deir Alla in the 1960s have never been ; told in any detail, and the excavation results have mostly been published in scholarly books and journals which are difficult to access. This book hopes to remedy that. It recounts the story of the first ten years of the project, from 1959 when funding for the project was sought, until 1969 when the first report was published. The first section describes the organization of the project before the expedition team went out into the field. The second part takes the reader to the actual field work and describes the occupation history of the tell. The story is illustrated by numerous photographs and plans, many of which are being published for the first time.