Biogenic Amines on Food Safety
Biogenic amines have been known for some time. These compounds are found in varying concentrations in a wide range of foods (fish, cheese, meat, wine, beer, vegetables, etc.) and their formations are influenced by different factors associated to those foods (composition, additives, ingredients, stor...
Αποθηκεύτηκε σε:
| Κύριοι συγγραφείς: | , |
|---|---|
| Μορφή: | Online |
| Γλώσσα: | Αγγλικά |
| Έκδοση: |
MDPI - Multidisciplinary Digital Publishing Institute
2021
|
| Θέματα: | |
| Διαθέσιμο Online: | 35908 |
| Ετικέτες: |
Δεν υπάρχουν, Καταχωρήστε ετικέτα πρώτοι!
|
| _version_ | 1869531210742497280 |
|---|---|
| author | Ruiz-Capillas, Claudia Herranz, Ana Herrero |
| author_browse | Herranz, Ana Herrero Ruiz-Capillas, Claudia |
| author_facet | Ruiz-Capillas, Claudia Herranz, Ana Herrero |
| author_sort | Ruiz-Capillas, Claudia |
| collection | Directory of Open Access Books |
| description | Biogenic amines have been known for some time. These compounds are found in varying concentrations in a wide range of foods (fish, cheese, meat, wine, beer, vegetables, etc.) and their formations are influenced by different factors associated to those foods (composition, additives, ingredients, storage, microorganism, packaging, handing, conservation, etc.). The intake of foods containing high concentrations of biogenic amines can present a health hazard. Additionally, they have been used to establish indexes in various foods in order to signal the degree of freshness and/or deterioration of food. Nowadays, there has been an increase in the number of food poisoning episodes in consumers associated with the presence of these biogenic amines, mainly associated with histamines. Food safety is one of the main concerns of the consumer and safety agencies of different countries (EFSA, FDA, FSCJ, etc.), which have, as one of their main objectives, to control these biogenic amines, principally histamine, to assure a high level of food safety.Therefore, it is necessary to deepen our understanding of the formation, monitoring and reduction of biogenic amines during the development, processing and storage of food, even the effect of biogenic amines in consumers after digestion of foods with different levels of these compounds.With this aim, we are preparing a Special Issue on the topic of ""Biogenic Amines in Food Safety"", and we invite researchers to contribute original and unpublished research articles and reviews articles that involve studies of biogenic amines in food, which can provide an update to our knowledge of these compounds and their impacts on food quality and food safety. |
| format | Online |
| id | doab-20.500.12854ir-42202 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-422022024-04-05T12:33:40Z Biogenic Amines on Food Safety Ruiz-Capillas, Claudia Herranz, Ana Herrero QH301-705.5 Q1-390 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 thema EDItEUR::P Mathematics and Science::PS Biology, life sciences Biogenic amines have been known for some time. These compounds are found in varying concentrations in a wide range of foods (fish, cheese, meat, wine, beer, vegetables, etc.) and their formations are influenced by different factors associated to those foods (composition, additives, ingredients, storage, microorganism, packaging, handing, conservation, etc.). The intake of foods containing high concentrations of biogenic amines can present a health hazard. Additionally, they have been used to establish indexes in various foods in order to signal the degree of freshness and/or deterioration of food. Nowadays, there has been an increase in the number of food poisoning episodes in consumers associated with the presence of these biogenic amines, mainly associated with histamines. Food safety is one of the main concerns of the consumer and safety agencies of different countries (EFSA, FDA, FSCJ, etc.), which have, as one of their main objectives, to control these biogenic amines, principally histamine, to assure a high level of food safety.Therefore, it is necessary to deepen our understanding of the formation, monitoring and reduction of biogenic amines during the development, processing and storage of food, even the effect of biogenic amines in consumers after digestion of foods with different levels of these compounds.With this aim, we are preparing a Special Issue on the topic of ""Biogenic Amines in Food Safety"", and we invite researchers to contribute original and unpublished research articles and reviews articles that involve studies of biogenic amines in food, which can provide an update to our knowledge of these compounds and their impacts on food quality and food safety. 2021-02-11T09:08:21Z 2021-02-11T09:08:21Z 2019-08-28 11:21:27 2019 book 35908 9783039210541 9783039210558 https://directory.doabooks.org/handle/20.500.12854/42202 eng image/jpeg Attribution-NonCommercial-NoDerivatives 4.0 International https://mdpi.com/books/pdfview/book/1428 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-03921-055-8 10.3390/books978-3-03921-055-8 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783039210541 9783039210558 202 open access |
| spellingShingle | QH301-705.5 Q1-390 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 thema EDItEUR::P Mathematics and Science::PS Biology, life sciences Ruiz-Capillas, Claudia Herranz, Ana Herrero Biogenic Amines on Food Safety |
| title | Biogenic Amines on Food Safety |
| title_full | Biogenic Amines on Food Safety |
| title_fullStr | Biogenic Amines on Food Safety |
| title_full_unstemmed | Biogenic Amines on Food Safety |
| title_short | Biogenic Amines on Food Safety |
| title_sort | biogenic amines on food safety |
| topic | QH301-705.5 Q1-390 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 thema EDItEUR::P Mathematics and Science::PS Biology, life sciences |
| topic_facet | QH301-705.5 Q1-390 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 thema EDItEUR::P Mathematics and Science::PS Biology, life sciences |
| url | 35908 |
| work_keys_str_mv | AT ruizcapillasclaudia biogenicaminesonfoodsafety AT herranzanaherrero biogenicaminesonfoodsafety |