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

Publication Info. London : Royal Society of Chemistry, [2020]
©2020

Item Status

Description 1 online resource (351 pages).
Physical Medium polychrome
Description text file
Series Food chemistry, function and analysis ; 20
Food chemistry, function and analysis ; no. 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
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.
Local Note eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America
Subject Food -- Safety measures.
Food -- Safety measures.
Biogenic amines.
Biogenic amines.
Amines.
Amines.
Genre/Form Electronic books.
Added Author Saad, Bahruddin, editor.
Tofalo, Rosanna, editor.
Other Form: Print version: Ozogul, Fatih. Biogenic Amines in Food : Analysis, Occurrence and Toxicity. Cambridge : Royal Society of Chemistry, ©2019 9781788014366
ISBN 9781788015813 (electronic book)
1788015819 (electronic book)
9781788019194 (electronic book)
1788019199 (electronic book)
1788014367
9781788014366