03920nam 2201069z- 450 991055735070332120220111(CKB)5400000000042383(oapen)https://directory.doabooks.org/handle/20.500.12854/76732(oapen)doab76732(EXLCZ)99540000000004238320202201d2021 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierBiogenic Amines and Food SafetyBasel, SwitzerlandMDPI - Multidisciplinary Digital Publishing Institute20211 online resource (210 p.)3-0365-0636-5 3-0365-0637-3 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 and undesired fermentative phenomena, chemical spoilage, low hygienic conditions, wrong handling, and criticism about technological factors of process and storage conditions. All these causes can contribute to a higher content of biogenic amines in food, particularly of those hazardous to human health. This book aims to collect scientific studies looking for new tools to limit the over-production of biogenic amines in food, search for new food sources of biogenic amines, and to spotlight the concept of safe food and bioactive amines content.Research & information: generalbicsscAekjeotamines oxidaseamino acidsantioxidantsbioactive aminesbiogenic aminebiogenic aminesbiogenic amines (BAs)brine-saltingCambodian fermented foodscasingchemometricsCheonggukjangChinese rice winecocoa nibsdried milkfishdry fermented sausageEnterococcus faeciumfermentationfermentation durationfermentation temperaturefermented foodsfood qualityfood safetygeographical areashistaminehousehold smoker unithygienic qualityindustrial fermentationJeotgalkimchiL. plantarumlipid peroxidationliquid chromatographic triple quadrupole mass spectrometric (LC-MS/MS) analysislow temperaturemaesilmicrobial characteristicsmicrobiotamultivariate (MV) statistical analysisMyeolchi-aekjeotMyeolchi-jeotn/anigiri sushioccurrencepolycyclic aromatic hydrocarbonspolyphenolsproteolysispublic healthrecommended limitsreductionroastingsoakingstarter culturestemperaturetexturetyraminetyrosine decarboxylase gene (tdc)volatile compoundsvolatile organic compoundsResearch & information: generalMartuscelli Mariaedt294330Mastrocola DinoedtMartuscelli MariaothMastrocola DinoothBOOK9910557350703321Biogenic Amines and Food Safety3026250UNINA