De Aller-Bedste Bøger - over 12 mio. danske og engelske bøger
Levering: 1 - 2 hverdage

Biogenic Amines in Food: Analysis, Occurrence and Toxicity

Bag om Biogenic Amines in Food: Analysis, Occurrence and Toxicity

Biogenic amines (BAs) are organic and nitrogenous compounds found in certain fermented foods, such as sausage, wine, cheese, fish and fermented vegetables. They are involved in controlling various functions of the brain such as emotions, blood pressure, movements, endocrine secretion, behavior and temperature. Bacterial decarboxylation of the amino acids in food leads to the production of BAs. The consumption of large amounts of BAs in food can have toxic effects and may also lead to gastrointestinal, neurological, respiratory and cardiovascular issues, as well as hypertensive, psychotropic and vasoactive effects. The regulation of decarboxylase activity of amino acids can help in controlling the concentrations of BAs in food items. Their levels can be decreased through various techniques including hydrostatic pressure, smoking, temperature, packing, irradiation, starter culture, oxidizing formed biogenic amine, additives, and pasteurization. This book explores all the important aspects of biogenic amines, including their occurrence and toxic effects in the present day scenario. It will also provide interesting topics for research, which interested readers can take up. This book is a resource guide for experts as well as students.

Vis mere
  • Sprog:
  • Engelsk
  • ISBN:
  • 9781641168380
  • Indbinding:
  • Hardback
  • Sideantal:
  • 244
  • Udgivet:
  • 19. september 2023
  • Størrelse:
  • 216x16x279 mm.
  • Vægt:
  • 862 g.
  • 2-3 uger.
  • 26. november 2024
På lager

Normalpris

Abonnementspris

- Rabat på køb af fysiske bøger
- 1 valgfrit digitalt ugeblad
- 20 timers lytning og læsning
- Adgang til 70.000+ titler
- Ingen binding

Abonnementet koster 75 kr./md.
Ingen binding og kan opsiges når som helst.

Beskrivelse af Biogenic Amines in Food: Analysis, Occurrence and Toxicity

Biogenic amines (BAs) are organic and nitrogenous compounds found in certain fermented foods, such as sausage, wine, cheese, fish and fermented vegetables. They are involved in controlling various functions of the brain such as emotions, blood pressure, movements, endocrine secretion, behavior and temperature. Bacterial decarboxylation of the amino acids in food leads to the production of BAs. The consumption of large amounts of BAs in food can have toxic effects and may also lead to gastrointestinal, neurological, respiratory and cardiovascular issues, as well as hypertensive, psychotropic and vasoactive effects. The regulation of decarboxylase activity of amino acids can help in controlling the concentrations of BAs in food items. Their levels can be decreased through various techniques including hydrostatic pressure, smoking, temperature, packing, irradiation, starter culture, oxidizing formed biogenic amine, additives, and pasteurization. This book explores all the important aspects of biogenic amines, including their occurrence and toxic effects in the present day scenario. It will also provide interesting topics for research, which interested readers can take up. This book is a resource guide for experts as well as students.

Brugerbedømmelser af Biogenic Amines in Food: Analysis, Occurrence and Toxicity