01243nam0 2200313 i 450 SUN001882220150623104909.71701-230-4250-x20040705d1992 |0engc50 baengGB||||A |||||Capillary electrophoresistheory & practiceedited by Paul D. Grossman, Joel C. ColburnLondonAcademic1992xvi, 352 p.24 cm.GBLondonSUNL000015572.36Biochimica analitica22541.372Soluzioni elettrolitiche22Grossman, Paul D.SUNV014886Colburn, Joel C.SUNV014887AcademicSUNV000123650Grossman, P.D.Grossman, Paul D.SUNV062746Grossman, P. D.Grossman, Paul D.SUNV062747Colburn, J. C.Colburn, Joel C.SUNV102394ITSOL20200622RICASUN0018822UFFICIO DI BIBLIOTECA DEL DIPARTIMENTO DI SCIENZE E TECNOLOGIE AMBIENTALI BIOLOGICHE E FARMACEUTICHE17CONS Bb8 17FMF2707 20040705 BuonoCapillary Electrophoresis1109110UNICAMPANIA04126nam 2200565 450 991013640060332120230621141044.0(CKB)3710000000612085(oapen)https://directory.doabooks.org/handle/20.500.12854/42201(EXLCZ)99371000000061208520160314h20152015 fy| 0engurmu#---uuuuutxtrdacontentcrdamediacrrdacarrierBiogenic amines in fermented foods[electronic resource] /edited by Giovanna Suzzi and Sandra TorrianiFrontiers Media SA2015[Lausanne, Switzerland] :Frontiers Media SA,2015©20151 online resource (75 pages) illustrations; digital, PDF file(s)Frontiers Research TopicsFrontiers in Microbiology2-88919-593-7 Includes bibliographical references.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.Frontiers research topics.Frontiers in microbiology.Biogenic aminesFermented foodsMicrobiologyTyramineHistamineSausagefishBiogenic AminesCheeseWINBiogenic amines.Fermented foods.Microbiology.Sandra Torrianiauth1317905Suzzi GiovannaTorriani SandraFrontiers Research Foundation,UkMaJRUBOOK9910136400603321Biogenic amines in fermented foods3386708UNINA02307nam 2200589 450 991079078570332120200520144314.01-4529-4894-11-4529-4063-0(CKB)2550000001159819(SSID)ssj0001040614(PQKBManifestationID)11632997(PQKBTitleCode)TC0001040614(PQKBWorkID)11001288(PQKB)10605557(StDuBDS)EDZ0001177282(OCoLC)862745952(MdBmJHUP)muse31466(Au-PeEL)EBL1538763(CaPaEBR)ebr10797189(CaONFJC)MIL543024(OCoLC)862612770(MiAaPQ)EBC1538763(EXLCZ)99255000000115981920130705d2013 ub 0engur|||||||||||txtccrFritz Lang the nature of the beast /Patrick McGilliganFirst University of Minnesota Press edition.Minneapolis :University of Minnesota Press,2013.1 online resource (548 pages) illustrations (black and white)Originally published: New York : St. Martin's Griffin Press, 1997.0-8166-7655-0 1-306-11773-9 Includes bibliographical references and index.Includes filmography.The name of Fritz Lang - the visionary director of 'Metropolis', 'M', 'Fury', 'The Big Heat', and thirty other unforgettable films - is hallowed the world over. But what lurks behind his greatest legends and his genius as a filmmaker? This book includes the results of many years of research in government and film archives, and investigations of the intriguing life story of Fritz Lang. This biography reconstructs the compelling, flawed human being behind the monster with the monocle.Motion picture producers and directorsUnited StatesBiographyMotion picture producers and directors791.43/0233092BMcGilligan Patrick554684MiAaPQMiAaPQMiAaPQBOOK9910790785703321Fritz Lang3713488UNINA