LEADER 00000cam a2200709 i 4500
001 on1128699499
003 OCoLC
005 20210702123313.8
006 m o d
007 cr cn|||||||||
008 191123s2020 enk ob 001 0 eng d
019 1128796574|a1128826098
020 9781788015813|q(electronic book)
020 1788015819|q(electronic book)
020 9781788019194|q(electronic book)
020 1788019199|q(electronic book)
020 |z1788014367
020 |z9781788014366
035 (OCoLC)1128699499|z(OCoLC)1128796574|z(OCoLC)1128826098
040 EBLCP|beng|erda|epn|cEBLCP|dYDX|dN$T|dUIU|dN$T|dUKRSC
|dOCLCF|dOCLCQ
049 RIDW
050 4 QD305.A7
082 04 547.042|223
090 QD305.A7
245 00 Biogenic amines in food :|banalysis, occurrence and
toxicity /|cedited by Bahruddin Saad and Rosanna Tofalo.
264 1 London :|bRoyal Society of Chemistry,|c[2020]
264 4 |c©2020
300 1 online resource (351 pages).
336 text|btxt|2rdacontent
337 computer|bc|2rdamedia
338 online resource|bcr|2rdacarrier
340 |gpolychrome|2rdacc
347 text file|2rdaft
490 1 Food chemistry, function and analysis ;|v20
504 Includes bibliographical references and index.
505 0 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
505 8 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
505 8 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
505 8 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
505 8 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
505 8 7.4 Intoxication by Biogenic Amines Related to Cheese
Consumption
520 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.
588 0 Print version record.
590 eBooks on EBSCOhost|bEBSCO eBook Subscription Academic
Collection - North America
650 0 Food|xSafety measures.|0https://id.loc.gov/authorities/
subjects/sh2001007789
650 0 Biogenic amines.|0https://id.loc.gov/authorities/subjects/
sh85014143
650 0 Amines.|0https://id.loc.gov/authorities/subjects/
sh85004479
650 7 Food|xSafety measures.|2fast|0https://id.worldcat.org/fast
/930602
650 7 Biogenic amines.|2fast|0https://id.worldcat.org/fast/
832079
650 7 Amines.|2fast|0https://id.worldcat.org/fast/807596
655 4 Electronic books.
700 1 Saad, Bahruddin,|0https://id.loc.gov/authorities/names/
no2021076220|eeditor.
700 1 Tofalo, Rosanna,|0https://id.loc.gov/authorities/names/
no2021076221|eeditor.
776 08 |iPrint version:|aOzogul, Fatih.|tBiogenic Amines in Food
: Analysis, Occurrence and Toxicity.|dCambridge : Royal
Society of Chemistry, ©2019|z9781788014366
830 0 Food chemistry, function and analysis ;|0https://
id.loc.gov/authorities/names/n2017190223|vno. 20.
856 40 |uhttps://rider.idm.oclc.org/login?url=https://
search.ebscohost.com/login.aspx?direct=true&scope=site&
db=nlebk&AN=2316707|zOnline ebook via EBSCO. Access
restricted to current Rider University students, faculty,
and staff.
856 42 |3Instructions for reading/downloading the EBSCO version
of this ebook|uhttp://guides.rider.edu/ebooks/ebsco
901 MARCIVE 20231220
948 |d20210708|cEBSCO|tEBSCOebooksacademic NEW 5016 |lridw
994 92|bRID
