Biogenic Amines and Food Safety
(Visualizza in formato marc)
(Visualizza in BIBFRAME)
| Autore: |
Martuscelli Maria
|
| Titolo: |
Biogenic Amines and Food Safety
|
| Pubblicazione: | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica: | 1 online resource (210 p.) |
| Soggetto topico: | Research & information: general |
| Soggetto non controllato: | Aekjeot |
| amines oxidase | |
| amino acids | |
| antioxidants | |
| bioactive amines | |
| biogenic amine | |
| biogenic amines | |
| biogenic amines (BAs) | |
| brine-salting | |
| Cambodian fermented foods | |
| casing | |
| chemometrics | |
| Cheonggukjang | |
| Chinese rice wine | |
| cocoa nibs | |
| dried milkfish | |
| dry fermented sausage | |
| Enterococcus faecium | |
| fermentation | |
| fermentation duration | |
| fermentation temperature | |
| fermented foods | |
| food quality | |
| food safety | |
| geographical areas | |
| histamine | |
| household smoker unit | |
| hygienic quality | |
| industrial fermentation | |
| Jeotgal | |
| kimchi | |
| L. plantarum | |
| lipid peroxidation | |
| liquid chromatographic triple quadrupole mass spectrometric (LC-MS/MS) analysis | |
| low temperature | |
| maesil | |
| microbial characteristics | |
| microbiota | |
| multivariate (MV) statistical analysis | |
| Myeolchi-aekjeot | |
| Myeolchi-jeot | |
| n/a | |
| nigiri sushi | |
| occurrence | |
| polycyclic aromatic hydrocarbons | |
| polyphenols | |
| proteolysis | |
| public health | |
| recommended limits | |
| reduction | |
| roasting | |
| soaking | |
| starter cultures | |
| temperature | |
| texture | |
| tyramine | |
| tyrosine decarboxylase gene (tdc) | |
| volatile compounds | |
| volatile organic compounds | |
| Persona (resp. second.): | MastrocolaDino |
| MartuscelliMaria | |
| Sommario/riassunto: | 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. |
| Titolo autorizzato: | Biogenic Amines and Food Safety |
| Formato: | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione: | Inglese |
| Record Nr.: | 9910557350703321 |
| Lo trovi qui: | Univ. Federico II |
| Opac: | Controlla la disponibilità qui |