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Biogenic amines in food : analysis, occurrence and toxicity

Title
Biogenic amines in food : analysis, occurrence and toxicity / edited by Bahruddin Saad and Rosanna Tofalo.
ISBN
9781788015813
1788015819
9781788019194
1788019199
1788014367
9781788014366
Publication
London : Royal Society of Chemistry, [2020]
Copyright Notice Date
©2020
Physical Description
1 online resource (351 pages)
Local Notes
Access is available to the Yale community.
Access and use
Access restricted by licensing agreement.
Summary
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 professionals.
Variant and related titles
Royal society of chemistry 2019. OCLC KB.
Other formats
Print version: Ozogul, Fatih. Biogenic Amines in Food : Analysis, Occurrence and Toxicity. Cambridge : Royal Society of Chemistry, ©2019
Format
Books / Online
Language
English
Added to Catalog
March 04, 2021
Series
Food chemistry, function and analysis ; no. 20.
Food chemistry, function and analysis ; 20
Bibliography
Includes bibliographical references and index.
Contents
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 Introduction
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 Activity
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 Products
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; References
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 Cheeses
7.4 Intoxication by Biogenic Amines Related to Cheese Consumption
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