Pregled bibliografske jedinice broj: 774292
Biogenic Amines in Fermented Foods: Overview
Biogenic Amines in Fermented Foods: Overview // Fermented Foods Part I. Biochemistry and Biotechnology / Montet, Didier ; Ray, Ramesh Chandra (ur.).
Boca Raton (FL): CRC Press ; Taylor & Francis, 2016. str. 318-332
CROSBI ID: 774292 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Biogenic Amines in Fermented Foods: Overview
Autori
Sahu, Lopamudra ; Panda, Sandeep, K. ; Paramithiotis, Spiros ; Zdolec, Nevijo ; Ray, Ramesh Chandra
Vrsta, podvrsta i kategorija rada
Poglavlja u knjigama, pregledni
Knjiga
Fermented Foods Part I. Biochemistry and Biotechnology
Urednik/ci
Montet, Didier ; Ray, Ramesh Chandra
Izdavač
CRC Press ; Taylor & Francis
Grad
Boca Raton (FL)
Godina
2016
Raspon stranica
318-332
ISBN
978-1-4987-4079-1
Ključne riječi
biogenic amines, fermented food
Sažetak
Biogenic amines(BA) (i.e., tryptamine, 2- phenylethylamine, tyramine, histamine, putrescine, cadaverine, spermine and spermidine) are formed in food by microbial decarboxylation of the corresponding amino acids or by transamination of aldehydes and ketones. Though, they are produced naturally by plants, animals, and microorganisms, yet their consumption in the form of foods containing large amounts of BA can have toxicological consequences. Presently, only prevention and monitoring strategies aid in controlling biogenic amine formation during the production of foods and along the food chain. The occurrence, biochemistry of BA formation in fermented foods and overall effects of BA on human health have been reviewed in this chapter.
Izvorni jezik
Engleski
Znanstvena područja
Veterinarska medicina
