LEADER 03920nam 2201069z- 450 001 9910557350703321 005 20220111 035 $a(CKB)5400000000042383 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/76732 035 $a(oapen)doab76732 035 $a(EXLCZ)995400000000042383 100 $a20202201d2021 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aBiogenic Amines and Food Safety 210 $aBasel, Switzerland$cMDPI - Multidisciplinary Digital Publishing Institute$d2021 215 $a1 online resource (210 p.) 311 08$a3-0365-0636-5 311 08$a3-0365-0637-3 330 $aBiogenic 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. 606 $aResearch & information: general$2bicssc 610 $aAekjeot 610 $aamines oxidase 610 $aamino acids 610 $aantioxidants 610 $abioactive amines 610 $abiogenic amine 610 $abiogenic amines 610 $abiogenic amines (BAs) 610 $abrine-salting 610 $aCambodian fermented foods 610 $acasing 610 $achemometrics 610 $aCheonggukjang 610 $aChinese rice wine 610 $acocoa nibs 610 $adried milkfish 610 $adry fermented sausage 610 $aEnterococcus faecium 610 $afermentation 610 $afermentation duration 610 $afermentation temperature 610 $afermented foods 610 $afood quality 610 $afood safety 610 $ageographical areas 610 $ahistamine 610 $ahousehold smoker unit 610 $ahygienic quality 610 $aindustrial fermentation 610 $aJeotgal 610 $akimchi 610 $aL. plantarum 610 $alipid peroxidation 610 $aliquid chromatographic triple quadrupole mass spectrometric (LC-MS/MS) analysis 610 $alow temperature 610 $amaesil 610 $amicrobial characteristics 610 $amicrobiota 610 $amultivariate (MV) statistical analysis 610 $aMyeolchi-aekjeot 610 $aMyeolchi-jeot 610 $an/a 610 $anigiri sushi 610 $aoccurrence 610 $apolycyclic aromatic hydrocarbons 610 $apolyphenols 610 $aproteolysis 610 $apublic health 610 $arecommended limits 610 $areduction 610 $aroasting 610 $asoaking 610 $astarter cultures 610 $atemperature 610 $atexture 610 $atyramine 610 $atyrosine decarboxylase gene (tdc) 610 $avolatile compounds 610 $avolatile organic compounds 615 7$aResearch & information: general 700 $aMartuscelli$b Maria$4edt$0294330 702 $aMastrocola$b Dino$4edt 702 $aMartuscelli$b Maria$4oth 702 $aMastrocola$b Dino$4oth 906 $aBOOK 912 $a9910557350703321 996 $aBiogenic Amines and Food Safety$93026250 997 $aUNINA