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.

Jean-Marie Guyau notre contemporain / / Annamaria Contini, Jordi Riba

• Record Nr.: UNINA9910768382903321
• Autore: Contini Annamaria
• Pubbl/distr/stampa: Lyon, : ENS Éditions, 2023
• ISBN: 979-1-03-620635-1
• Descrizione fisica: 1 online resource (188 p.)
• Altri autori (Persone): DehdouhRachid; FertéLouise; Francisco (de Lima)Alessandro; LazaridèsChristian; NavetGeorges; RagghiantiRenzo; RibaJordi; SaltelPhilippe; TerziPietro; TestaFederico; ContiniAnnamaria
• Soggetti: Philosophy; anomie; philosophie de la vie; art; Nietzsche (Friedrich); Bergson (Henri); anomy; philosophy of life
• Lingua di pubblicazione: Francese
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Sommario/riassunto: La philosophie de la vie de Jean-Marie Guyau (1854-1888) représente l’une des perspectives les plus originales de son temps dans les domaines de l’éthique, de l’esthétique et des études sociologiques. ; Cependant, malgré son influence sur des auteurs comme Nietzsche, Bergson, Durkheim et Kropotkine, cet auteur a été considéré comme peu important dans l’histoire de la philosophie française. Ce livre, auquel ont contribué les plus grands spécialistes de Guyau, vise à redécouvrir l’actualité de sa pensée, en posant une question fondamentale : qui sont les véritables contemporains de Guyau ? Guyau reste-t-il un auteur de la seconde moitié du XIXe siècle, dont l’œuvre a été accomplie par un Nietzsche et un Bergson ; ou, au contraire, est-elle d’une actualité qui n’a pas été suffisamment prise en compte en son temps et qui appartient, d’un point de vue conceptuel, à notre XXIe siècle ? Le livre s’adresse à la fois aux spécialistes de la philosophie française du XIXe siècle et, d’une manière plus générale, à ceux et celles qui s’intéressent aux itinéraires philosophiques non linéaires et non conventionnels. The philosophy of life according to Jean-Marie Guyau (1854-1888) offers one of the most original perspectives of his time in the fields of ethics, aesthetics and sociological studies. However, despite his influence on authors such as Nietzsche, Bergson, Durkheim and Kropotkin, he has been deemed of little importance in the history of French philosophy. This book, to which the greatest specialists of Guyau have contributed, aims to rediscover the relevance of his thought, by asking a fundamental question: who are Guyau’s true contemporaries? Is Guyau merely an author of the second half of the 19th century, whose work was completed by Nietzsche and Bergson; or, on the contrary, is his work of a topicality that was not sufficiently acknowledged at the time and that belongs, from a conceptual point of view, to our 21st century? The book is intended both for specialists in…