Data di Pubblicazione:
2015
Citazione:
Controlling the formation of biogenic amines in fermented foods / M.L. Mohedano, P. López, G. Spano, P. Russo - In: Advances in Fermented Foods and Beverages : Improving Quality, Technologies and Health Benefits / [a cura di] W. Holzapfel. - [s.l] : Elsevier, 2015. - ISBN 9781782420156. - pp. 273-310 [10.1016/B978-1-78242-015-6.00012-8]
Abstract:
In this chapter, biogenic amine (BA) production in dairy products, beverages and sausages is described, and their potential harm to human health is addressed. To control the production of toxic compounds it is necessary to know how they are produced, and under which environmental conditions their synthesis is induced. Therefore, the molecular bases for BA production are discussed here. Techniques for detection of the BAs as well as their producing organisms are also described in this chapter, as are current and future strategies to control production. Finally, legislation relating to BA content in food is presented.
Tipologia IRIS:
03 - Contributo in volume
Keywords:
Biogenic amines; Fermented food; Food poisoning; Food safety; Histamine; Lactic acid bacteria; Production of biogenic amines by bacteria; Putrescine; Tyramine
Elenco autori:
M.L. Mohedano, P. López, G. Spano, P. Russo
Link alla scheda completa:
Titolo del libro:
Advances in Fermented Foods and Beverages : Improving Quality, Technologies and Health Benefits