LEADER 04295nam 2200937z- 450 001 9910346851103321 005 20231214133202.0 010 $a3-03921-055-6 035 $a(CKB)4920000000095156 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/42202 035 $a(EXLCZ)994920000000095156 100 $a20202102d2019 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aBiogenic Amines on Food Safety 210 $cMDPI - Multidisciplinary Digital Publishing Institute$d2019 215 $a1 electronic resource (202 p.) 311 $a3-03921-054-8 330 $aBiogenic amines have been known for some time. These compounds are found in varying concentrations in a wide range of foods (fish, cheese, meat, wine, beer, vegetables, etc.) and their formations are influenced by different factors associated to those foods (composition, additives, ingredients, storage, microorganism, packaging, handing, conservation, etc.). The intake of foods containing high concentrations of biogenic amines can present a health hazard. Additionally, they have been used to establish indexes in various foods in order to signal the degree of freshness and/or deterioration of food. Nowadays, there has been an increase in the number of food poisoning episodes in consumers associated with the presence of these biogenic amines, mainly associated with histamines. Food safety is one of the main concerns of the consumer and safety agencies of different countries (EFSA, FDA, FSCJ, etc.), which have, as one of their main objectives, to control these biogenic amines, principally histamine, to assure a high level of food safety.Therefore, it is necessary to deepen our understanding of the formation, monitoring and reduction of biogenic amines during the development, processing and storage of food, even the effect of biogenic amines in consumers after digestion of foods with different levels of these compounds.With this aim, we are preparing a Special Issue on the topic of ""Biogenic Amines in Food Safety"", and we invite researchers to contribute original and unpublished research articles and reviews articles that involve studies of biogenic amines in food, which can provide an update to our knowledge of these compounds and their impacts on food quality and food safety. 610 $acatecholamines 610 $aradish kimchi 610 $aChonggak kimchi 610 $acheese 610 $abiogenic amines 610 $aherby cheese 610 $aKkakdugi 610 $aserotonin 610 $ascreening method 610 $astorage conditions 610 $aputrescine 610 $aquality control 610 $adecarboxylase enzymes 610 $afood products 610 $aiodine feed 610 $aintervention methods 610 $abowel diseases 610 $atyramine 610 $adecarboxylase activity 610 $aplant-origin foods 610 $anutrition 610 $ahigh hydrostatic pressure 610 $aLactobacillus brevis 610 $aphysico-chemical composition 610 $aartisanal cheese 610 $afree amino acid 610 $ahistamine 610 $agastrointestinal tract 610 $aculinary process 610 $ameat species 610 $afood quality 610 $aBacillus spp. 610 $ainflammation 610 $afermented soybean foods 610 $aquality index 610 $apolyamines 610 $aHPLC 610 $apublic health 610 $acadaverine 610 $agastric cancer 610 $akimchi 610 $acolon cancer 610 $aquality indexes 610 $acontrol 610 $alactic acid bacteria 610 $alegislation?regulation 610 $afood safety 610 $araw milk cheese 610 $astarter cultures 610 $aanalytical determination 610 $ahistamine intolerance 610 $alow-histamine diet 610 $astarter culture 700 $aRuiz-Capillas$b Claudia$4auth$01305962 702 $aHerranz$b Ana Herrero$4auth 906 $aBOOK 912 $a9910346851103321 996 $aBiogenic Amines on Food Safety$93028070 997 $aUNINA