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Biogenic Amines and Food Safety
| Biogenic Amines and Food Safety |
| Autore | Martuscelli Maria |
| Pubbl/distr/stampa | 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 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557350703321 |
Martuscelli Maria
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| Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Biogenic Amines on Food Safety / Ana Herrero Herranz, Claudia Ruiz-Capillas
| Biogenic Amines on Food Safety / Ana Herrero Herranz, Claudia Ruiz-Capillas |
| Autore | Herranz Ana Herrero |
| Pubbl/distr/stampa | MDPI - Multidisciplinary Digital Publishing Institute, 2019 |
| Descrizione fisica | 1 electronic resource (202 p.) |
| Soggetto topico | Biology, life sciences |
| Soggetto non controllato |
catecholamines
radish kimchi Chonggak kimchi cheese biogenic amines herby cheese Kkakdugi serotonin screening method storage conditions putrescine quality control decarboxylase enzymes food products iodine feed intervention methods bowel diseases tyramine decarboxylase activity plant-origin foods nutrition high hydrostatic pressure Lactobacillus brevis physico-chemical composition artisanal cheese free amino acid histamine gastrointestinal tract culinary process meat species food quality Bacillus spp inflammation fermented soybean foods quality index polyamines HPLC public health cadaverine gastric cancer kimchi colon cancer quality indexes control lactic acid bacteria legislation–regulation food safety raw milk cheese starter cultures analytical determination histamine intolerance low-histamine diet starter culture |
| ISBN |
9783039210558
3039210556 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910346851103321 |
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Herranz Ana Herrero
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| MDPI - Multidisciplinary Digital Publishing Institute, 2019 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||