Biogenic amines in food : analysis, occurrence and toxicity / edited by Bahruddin Saad and Rosanna Tofalo

Mitwirkende(r):

Resource type: Ressourcentyp: Buch (Online)Buch (Online)Sprache: Englisch Reihen: Food chemistry, function and analysis ; 20Verlag: Cambridge : Royal Society of Chemistry, [2020]Copyright-Datum: © 2020Beschreibung: 1 Online-Ressource (xiv, 329 Seiten) : Illustrationen, DiagrammeISBN:

9781788015813

Schlagwörter:

547.042

LOC-Klassifikation:

QD305.A7

DOI: DOI: 10.1039/9781788015813Online-Ressourcen:

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Zusammenfassung: Intro; Title; Copyright; Preface; Contents; Chapter 1: Biogenic Amines Formation, Toxicity, Regulations in Food; 1.1 Introduction; 1.2 Biogenic Amine Formation; 1.2.1 Chemical Structure of Amino Acid and Biogenic Amines; 1.2.2 Physiological Significance of Biogenic Amines; 1.3 Toxicity of Biogenic Amines; 1.3.1 Histamine (Scombroid) Poisoning; 1.3.2 Tyramine Toxicity; 1.4 Regulations; References; Chapter 2: Microorganisms Able to Produce Biogenic Amines and Factors Affecting Their Activity; 2.1 IntroductionZusammenfassung: 2.2 BAs in Food: Chemical Diversity, Microbial Diversity and the Different Significance of Microbial Producers2.3 Abiotic and Biotic Factors Affecting the Activity of Microorganisms that Produce BAs; 2.4 Future Perspectives; References; Chapter 3: Controlling Biogenic Amine Formation in Food; 3.1 Introduction; 3.2 Factors that Control the Occurrence of BAs; 3.3 Practical Ways to Control BA Formation; 3.3.1 Food Additives; 3.3.2 High Pressure Processing; 3.3.3 Ozone Treatment; 3.3.4 Irradiation; 3.3.5 Starter Cultures with Negative-decarboxylase ActivityZusammenfassung: 3.4 Microorganisms that Have the Ability to Degrade BAs and Their Technological Relevance in Food3.5 Conclusions; Acknowledgements; References; Chapter 4: Biogenic Amines in Fermented Fish; 4.1 Characterisation of Biogenic Amines Important in Fish and Fish Products; 4.2 Occurrences of Biogenic Amines in Fish and Fish Products; 4.3 Biogenic Amines as Quality Factors for Fish; 4.4 Reductions of Biogenic Amines in Fermented Fish; 4.5 Health Related Risk of Biogenic Amines; 4.6 Regulation of Histamine Content in Fish; 4.7 New Methods for Determination of Biogenic Amines in Fish and Fish ProductsZusammenfassung: 4.8 ConclusionsReferences; Chapter 5: Biogenic Amines in Non-fermented Food; 5.1 Introduction; 5.1.1 Biogenic Amines as a Quality Index; 5.1.2 Processing and Storage Conditions; 5.2 Biogenic Amines in Animal Derived Products; 5.2.1 Fish; 5.2.2 Shellfish; 5.2.3 Animal Meat and Meat Products; 5.2.4 Dairy Products; 5.2.5 Eggs; 5.2.6 Honey; 5.3 Biogenic Amines in Vegetables and Plant-derived Products; 5.3.1 Vegetables; 5.3.2 Fruits and Fruit Juices; 5.3.3 Nuts; 5.3.4 Cocoa; 5.4 Analytical Methods in the Determination of Biogenic Amines in Food; 5.5 Conclusions; ReferencesZusammenfassung: Chapter 6: Fermented Sausages: A Potential Source of Biogenic Amines6.1 Introduction; 6.2 Occurrence of Biogenic Amines in Fermented Sausages; 6.3 Aminogenic Microorganisms in Fermented Sausages; 6.4 Factors Influencing Biogenic Amine Content in Fermented Sausages; 6.5 Nitrosamines; 6.6 Conclusion; References; Chapter 7: Occurrence of Biogenic Amines in Cheese: An Overview; 7.1 Introduction; 7.2 The Role of Lactic Acid Bacteria in the Production of Biogenic Amines in Cheeses; 7.3 Occurrence of Biogenic Amines in Artisanal CheesesZusammenfassung: 7.4 Intoxication by Biogenic Amines Related to Cheese ConsumptionZusammenfassung: Providing comprehensive background information on biogenic amines and their occurrence in various foods and drinks, this book serves as an excellent up-to-date reference for food scientists, food chemists and food safety professionalsPPN: PPN: 1683355008Package identifier: Produktsigel: ZDB-1-RSEK

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