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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Detalles Bibliográficos
Otros Autores:	Ruiz-Capillas, Claudia (auth), Herranz, Ana Herrero
Formato:	Libro electrónico
Idioma:	Inglés
Publicado:	MDPI - Multidisciplinary Digital Publishing Institute 2019
Materias:	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
Ver en Biblioteca Universitat Ramon Llull:	https://discovery.url.edu/permalink/34CSUC_URL/1im36ta/alma991009430878706719