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Biogenic amines in fermented foods

Authors: ---
Book Series: Frontiers Research Topics ISSN: 16648714 ISBN: 9782889195930 Year: Pages: 75 DOI: 10.3389/978-2-88919-593-0 Language: English
Publisher: Frontiers Media SA
Subject: Microbiology --- Science (General)
Added to DOAB on : 2016-03-10 08:14:32
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Abstract

Biogenic amines (BA) are sources of nitrogen and precursors for synthesis of hormones, alkaloids, nucleic acids and proteins, occurring in all organisms. Under normal condition in humans the consumption of food or beverages containing these compounds have not toxic effects because they are rapidly detoxified by the activity of the amine oxidizing enzymes, monoamine (MAO) and diamine oxidases (DAO). However in presence of high BA content, in allergic individuals or if MAO inhibitors are applied the detoxification system is not capable of metabolizing dietary intake of BA. This fact can induce toxicological risks and health troubles, but the European Union established regulation for just only histamine levels in fish and fishery products. The presence of BA in foods is due to the enzymatic decarboxylation of free amino acids by microorganisms that possess this activity. Many foods such as meat products, cheeses, fishes, fermented products and beverages could contain high levels of these compounds. Determination of BA rates in food are important as indicators of the degree of freshness or spoilage other then from the point of view of their toxicology. The content of the E-Book deals the presence of BA in some fermented and non fermented foods and the measures to control their content.

Keywords

Biogenic Amines --- Histamine --- Tyramine --- Sausage --- fish --- Cheese --- WIN

Biogenic Amines on Food Safety

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ISBN: 9783039210541 / 9783039210558 Year: Pages: 202 DOI: 10.3390/books978-3-03921-055-8 Language: eng
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Science (General) --- Biology
Added to DOAB on : 2019-08-28 11:21:27
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Biogenic amines have been known for some time. These compounds are found in varying concentrations in a wide range of foods (fish, cheese, meat, wine, beer, vegetables, etc.) and their formations are influenced by different factors associated to those foods (composition, additives, ingredients, storage, microorganism, packaging, handing, conservation, etc.). The intake of foods containing high concentrations of biogenic amines can present a health hazard. Additionally, they have been used to establish indexes in various foods in order to signal the degree of freshness and/or deterioration of food. Nowadays, there has been an increase in the number of food poisoning episodes in consumers associated with the presence of these biogenic amines, mainly associated with histamines. Food safety is one of the main concerns of the consumer and safety agencies of different countries (EFSA, FDA, FSCJ, etc.), which have, as one of their main objectives, to control these biogenic amines, principally histamine, to assure a high level of food safety.Therefore, it is necessary to deepen our understanding of the formation, monitoring and reduction of biogenic amines during the development, processing and storage of food, even the effect of biogenic amines in consumers after digestion of foods with different levels of these compounds.With this aim, we are preparing a Special Issue on the topic of ""Biogenic Amines in Food Safety"", and we invite researchers to contribute original and unpublished research articles and reviews articles that involve studies of biogenic amines in food, which can provide an update to our knowledge of these compounds and their impacts on food quality and food safety.

Recent Advances in Water and Wastewater Treatment with Emphasis in Membrane Treatment Operations

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ISBN: 9783038976240 Year: Pages: 230 DOI: 10.3390/books978-3-03897-625-7 Language: eng
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Environmental Engineering --- General and Civil Engineering --- Technology (General)
Added to DOAB on : 2019-04-05 10:34:31
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The present Special Issue brings together recent research findings from renowned scientists in the field of water treatment and assembled contributions on advanced technologies applied to the treatment of wastewater and drinking water, with emphasis on novel membrane treatment technologies. 12 research contributions have highlighted various processes and technologies, which can achieve effective treatment and purification of wastewater and of drinking water, aiming (occasionally) for water reuse. The main topics which are analyzed are the use of novel type membranes in bioreactors, the use of modified membranes, for example using vacuum membrane distillation, the fouling of membranes, the problem of arsenic, antimony and chromium contamination in groundwaters and its removal and the use of novel technologies for more efficient ozonation.

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