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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...

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Salvato in:
Autori principali: Ruiz-Capillas, Claudia, Herranz, Ana Herrero
Natura: Online
Lingua:inglese
Pubblicazione: MDPI - Multidisciplinary Digital Publishing Institute 2021
Soggetti:
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
Accesso online:35908
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