Biogenic Amines In Fermented Foods

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Biogenic Amines in Fermented Foods

Author : Giovanna Suzzi
Publisher : Frontiers Media SA
ISBN 13 : 2889195937
Total Pages : 77 pages
Book Rating : 4.8/5 (891 download)

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Book Synopsis Biogenic Amines in Fermented Foods by : Giovanna Suzzi

Download or read book Biogenic Amines in Fermented Foods written by Giovanna Suzzi and published by Frontiers Media SA. This book was released on 2015-07-27 with total page 77 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Biogenic Amines in Food

Author : Bahruddin Saad
Publisher : Royal Society of Chemistry
ISBN 13 : 1788019199
Total Pages : 344 pages
Book Rating : 4.7/5 (88 download)

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Book Synopsis Biogenic Amines in Food by : Bahruddin Saad

Download or read book Biogenic Amines in Food written by Bahruddin Saad and published by Royal Society of Chemistry. This book was released on 2019-11-01 with total page 344 pages. Available in PDF, EPUB and Kindle. Book excerpt: A precise analysis of biogenic amines is important as an indicator of food freshness or spoilage that can cause serious toxicity. This book provides comprehensive background information on biogenic amines and their occurrence in various foods and drinks such as fermented and non-fermented sausages and fish products, cheeses, vegetables and beverages, e.g. beer, cider and wine. It gives a detailed description of both the established analytical methods and the emerging technologies for the analysis of them. As the first book on the detection of biogenic amines in all types of food, it provides help to get a better understanding of the risks associated with biogenic amines and how to avoid them. It serves as an excellent and up-to-date reference for food scientists, food chemists and food safety professionals.

Biogenic Amines on Food Safety

Author : Claudia Ruiz-Capillas
Publisher : MDPI
ISBN 13 : 3039210548
Total Pages : 204 pages
Book Rating : 4.0/5 (392 download)

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Book Synopsis Biogenic Amines on Food Safety by : Claudia Ruiz-Capillas

Download or read book Biogenic Amines on Food Safety written by Claudia Ruiz-Capillas and published by MDPI. This book was released on 2019-07-16 with total page 204 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Biogenic Amines and Food Safety

Author : Maria Martuscelli
Publisher :
ISBN 13 : 9783036506371
Total Pages : 210 pages
Book Rating : 4.5/5 (63 download)

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Book Synopsis Biogenic Amines and Food Safety by : Maria Martuscelli

Download or read book Biogenic Amines and Food Safety written by Maria Martuscelli and published by . This book was released on 2021 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biogenic amines are bioactive compounds distributed in foods of all origins. Apart from their fundamental role in many bodily functions, there has recently been great interest in their toxicological potential, much research is being carried out to understand their occurrence related to both desired and undesired fermentative phenomena, chemical spoilage, low hygienic conditions, wrong handling, and criticism about technological factors of process and storage conditions. All these causes can contribute to a higher content of biogenic amines in food, particularly of those hazardous to human health. This book aims to collect scientific studies looking for new tools to limit the over-production of biogenic amines in food, search for new food sources of biogenic amines, and to spotlight the concept of safe food and bioactive amines content.

Rapid Methods for Assessing Food Safety and Quality

Author : Maria Schirone
Publisher : MDPI
ISBN 13 : 303943344X
Total Pages : 118 pages
Book Rating : 4.0/5 (394 download)

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Book Synopsis Rapid Methods for Assessing Food Safety and Quality by : Maria Schirone

Download or read book Rapid Methods for Assessing Food Safety and Quality written by Maria Schirone and published by MDPI. This book was released on 2020-12-07 with total page 118 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food safety and quality represent a major concern worldwide, not only for the potential risk to consumers’ health but also for the economic losses occurring in food industries. A complete quality system involves raw matter, environmental conditions, production processes, storage and distribution, taking into account the purpose for which the end product is intended. Appropriate analytical methods combined with good hygiene practices are essential to ensure a safe food supply and/or to minimize the occurrence of foodborne outbreaks due to the consumption of food contaminated with pathogens such as bacteria, fungi and parasites. On the other hand, the lack of measures able to detect quality deterioration, spoilage, authenticity and adulteration, as well as texture, rheology and sensory properties of food can affect the food industry economy and reduce consumer confidence. The use of rapid analytical methods can benefit food companies in saving time and cost, indicating the importance of developing new reliable assays for good and fast control of products throughout the whole food chain.

Biogenic Amines in Food

Author : Bahruddin Saad
Publisher : Royal Society of Chemistry
ISBN 13 : 1788014367
Total Pages : 344 pages
Book Rating : 4.7/5 (88 download)

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Book Synopsis Biogenic Amines in Food by : Bahruddin Saad

Download or read book Biogenic Amines in Food written by Bahruddin Saad and published by Royal Society of Chemistry. This book was released on 2019-11-12 with total page 344 pages. Available in PDF, EPUB and Kindle. Book excerpt: A precise analysis of biogenic amines is important as an indicator of food freshness or spoilage that can cause serious toxicity. This book provides comprehensive background information on biogenic amines and their occurrence in various foods and drinks such as fermented and non-fermented sausages and fish products, cheeses, vegetables and beverages, e.g. beer, cider and wine. It gives a detailed description of both the established analytical methods and the emerging technologies for the analysis of them. As the first book on the detection of biogenic amines in all types of food, it provides help to get a better understanding of the risks associated with biogenic amines and how to avoid them. It serves as an excellent and up-to-date reference for food scientists, food chemists and food safety professionals.

Fermented Foods in Health and Disease Prevention

Author : Juana Frías
Publisher : Academic Press
ISBN 13 : 0128025492
Total Pages : 762 pages
Book Rating : 4.1/5 (28 download)

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Book Synopsis Fermented Foods in Health and Disease Prevention by : Juana Frías

Download or read book Fermented Foods in Health and Disease Prevention written by Juana Frías and published by Academic Press. This book was released on 2016-09-12 with total page 762 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermented Foods in Health and Disease Prevention is the first scientific reference that addresses the properties of fermented foods in nutrition by examining their underlying microbiology, the specific characteristics of a wide variety of fermented foods, and their effects in health and disease. The current awareness of the link between diet and health drives growth in the industry, opening new commercial opportunities. Coverage in the book includes the role of microorganisms that are involved in the fermentation of bioactive and potentially toxic compounds, their contribution to health-promoting properties, and the safety of traditional fermented foods. Authored by worldwide scientists and researchers, this book provides the food industry with new insights on the development of value-added fermented foods products, while also presenting nutritionists and dieticians with a useful resource to help them develop strategies to assist in the prevention of disease or to slow its onset and severity. Provides a comprehensive review on current findings in the functional properties and safety of traditional fermented foods and their impact on health and disease prevention Identifies bioactive microorganisms and components in traditional fermented food Includes focused key facts, helpful glossaries, and summary points for each chapter Presents food processors and product developers with opportunities for the development of fermented food products Helps readers develop strategies that will assist in preventing or slowing disease onset and severity

Biogenic Amines and Food Safety

Author : Maria Martuscelli
Publisher : MDPI
ISBN 13 : 3036506365
Total Pages : 210 pages
Book Rating : 4.0/5 (365 download)

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Book Synopsis Biogenic Amines and Food Safety by : Maria Martuscelli

Download or read book Biogenic Amines and Food Safety written by Maria Martuscelli and published by MDPI. This book was released on 2021-08-31 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biogenic amines are bioactive compounds distributed in foods of all origins. Apart from their fundamental role in many bodily functions, there has recently been great interest in their toxicological potential, much research is being carried out to understand their occurrence related to both desired and undesired fermentative phenomena, chemical spoilage, low hygienic conditions, wrong handling, and criticism about technological factors of process and storage conditions. All these causes can contribute to a higher content of biogenic amines in food, particularly of those hazardous to human health. This book aims to collect scientific studies looking for new tools to limit the over-production of biogenic amines in food, search for new food sources of biogenic amines, and to spotlight the concept of safe food and bioactive amines content.

Fermented Meat Products

Author : Nevijo Zdolec
Publisher : CRC Press
ISBN 13 : 1315352834
Total Pages : 373 pages
Book Rating : 4.3/5 (153 download)

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Book Synopsis Fermented Meat Products by : Nevijo Zdolec

Download or read book Fermented Meat Products written by Nevijo Zdolec and published by CRC Press. This book was released on 2017-11-22 with total page 373 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book presents recent developments on the health and safety of fermented meat products. It discusses health aspects of select topics in fermented meat microbiology, veterinary public health, chemistry, technology, biotechnology, nutrition, toxicology, and quality assurance, and gives a broad insight into the product’s safety and health hazards. The book considers the safety of fermented meat products through a whole food chain approach. It focuses on requirements for strict hygienic and technological procedures to prevent potential risk during the production of ready-to-eat products. The book does not aim to serve as negative publicity for meat products. Just the opposite – it points out to the complexity of prevention and control of potential hazards/risks in the production which greatly contributes to a higher total value of fermented meat products. This reference book is a result of collaborative efforts of a number of distinguished authors with international reputation from renowned institutions and it is intended to both academic and professional audience.

Lactic Acid Fermentation of Fruits and Vegetables

Author : Spiros Paramithiotis
Publisher : CRC Press
ISBN 13 : 131535330X
Total Pages : 217 pages
Book Rating : 4.3/5 (153 download)

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Book Synopsis Lactic Acid Fermentation of Fruits and Vegetables by : Spiros Paramithiotis

Download or read book Lactic Acid Fermentation of Fruits and Vegetables written by Spiros Paramithiotis and published by CRC Press. This book was released on 2017-02-03 with total page 217 pages. Available in PDF, EPUB and Kindle. Book excerpt: Lactic acid fermentation has been practiced for thousands of years mainly to preserve surplus and perishable foodstuff and also to enhance them organoleptically. Lactic acid fermentation of fruits and vegetables is no exception, leading to the production of a wide range of products, some of which are now considered as characteristic of certain geographical areas and cultures. The aim of this book is to collect, present, and discuss all available information regarding lactic acid fermentation of fruits and vegetables. For this purpose, an international group of experts was invited to contribute their knowledge and experience in a highly informative and comprehensive way. The book consists of fourteen chapters. The first five chapters integrate aspects that apply to all products. Then, chapters 6 to 9 are dedicated to products that have met commercial significance and have been extensively studied, i.e. sauerkraut, kimchi, fermented cucumbers and olives. In chapters 10 to 13, regional products with great potential from Asia, Europe and Africa, as well as lactic acid fermented juices and smoothies, are presented and thoroughly discussed. Finally, chapter 14 discusses the fields in which intensive study is expected to take place in the coming years.

Handbook of Fermented Meat and Poultry

Author : Fidel Toldrá
Publisher : John Wiley & Sons
ISBN 13 : 0470376341
Total Pages : 575 pages
Book Rating : 4.4/5 (73 download)

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Book Synopsis Handbook of Fermented Meat and Poultry by : Fidel Toldrá

Download or read book Handbook of Fermented Meat and Poultry written by Fidel Toldrá and published by John Wiley & Sons. This book was released on 2008-04-15 with total page 575 pages. Available in PDF, EPUB and Kindle. Book excerpt: An internationally respected editorial team and array of chapter contributors has developed the Handbook of Fermented Meat and Poultry, an updated and comprehensive hands-on reference book on the science and technology of processing fermented meat and poultry products. Beginning with the principles of processing fermented meat and ending with discussions of product quality, safety, and consumer acceptance, the book takes three approaches: background and principles; product categories; and product quality and safety. The historical background on the fermentation of meat and poultry products is followed by a series of discussions on their science and technology: curing, fermentation, drying and smoking, basic ingredients (raw product, additives, spices, and casings), and starter cultures. Coverage of product categories details the science and technology of making various fermented meat and poultry products from different parts of the world, including: semidry-fermented sausages (summer sausage), dry-fermented sausages (salami), sausages from other meats, and ripened meat products (ham). Product quality and safety is probably the most important aspect of making fermented meat and poultry because it addresses the question of consumer acceptance and public health safety. While a processor may produce a wonderful sausage, the product must ultimately satisfy the consumer in terms of color, texture, taste, flavor, packaging, and so on. In the current political and social climate, food safety has a high priority. Coverage includes issues such as spoilage microorganisms, pathogens, amines, toxins, HACCP and disease outbreaks.

Microbiology and Technology of Fermented Foods

Author : Robert W. Hutkins
Publisher : John Wiley & Sons
ISBN 13 : 047027624X
Total Pages : 488 pages
Book Rating : 4.4/5 (72 download)

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Book Synopsis Microbiology and Technology of Fermented Foods by : Robert W. Hutkins

Download or read book Microbiology and Technology of Fermented Foods written by Robert W. Hutkins and published by John Wiley & Sons. This book was released on 2008-02-28 with total page 488 pages. Available in PDF, EPUB and Kindle. Book excerpt: While many food science programs offer courses in the microbiology and processing of fermented foods, no recently published texts exist that fully address the subject. Food fermentation professionals and researchers also have lacked a single book that covers the latest advances in biotechnology, bioprocessing, and microbial genetics, physiology, and taxonomy. In Microbiology and Technology of Fermented Foods, Robert Hutkins has written the first text on food fermentation microbiology in a generation. This authoritative volume also serves as a comprehensive and contemporary reference book. A brief history and evolution of microbiology and fermented foods, an overview of microorganisms involved in food fermentations, and their physiological and metabolic properties provide a foundation for the reader. How microorganisms are used to produce fermented foods and the development of a modern starter culture industry are also described. Successive chapters are devoted to the major fermented foods produced around the world with coverage including microbiological and technological features for manufacture of these foods: Cultured Dairy Products Cheese Meat Fermentation Fermented Vegetables Bread Fermentation Beer Fermentation Wine Fermentation Vinegar Fermentation Fermentation of Foods in the Orient Examples of industrial processes, key historical events, new discoveries in microbiology, anecdotal materials, case studies, and other key information are highlighted throughout the book. Comprehensively written in a style that encourages critical thinking, Microbiology and Technology of Fermented Foods will appeal to anyone dealing in food fermentation – students, professors, researchers, and industry professionals.

Fermented Foods, Part I

Author : Didier Montet
Publisher : CRC Press
ISBN 13 : 1498740812
Total Pages : 413 pages
Book Rating : 4.4/5 (987 download)

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Book Synopsis Fermented Foods, Part I by : Didier Montet

Download or read book Fermented Foods, Part I written by Didier Montet and published by CRC Press. This book was released on 2016-04-19 with total page 413 pages. Available in PDF, EPUB and Kindle. Book excerpt: Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy functions of these foods are gradually discovered, more high throughput biotechnologies are being used to promote the fermented food industries. As a result, the microorganisms, process bioc

Biogenic Amines

Author : Charalampos Proestos
Publisher : BoD – Books on Demand
ISBN 13 : 178984133X
Total Pages : 90 pages
Book Rating : 4.7/5 (898 download)

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Book Synopsis Biogenic Amines by : Charalampos Proestos

Download or read book Biogenic Amines written by Charalampos Proestos and published by BoD – Books on Demand. This book was released on 2019-03-20 with total page 90 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biogenic amines (BAs) are low-molecular-mass organic bases that occur in plant- and animal-derived products. BAs in food can occur by free amino acid enzymatic decarboxylation and other metabolic processes. Usually, in the human body, amines contained in foods are quickly detoxified by enzymes such as amine oxidases or by conjugation; however, in allergic individuals or if monoamine oxidase inhibitors are applied, the detoxification process is disturbed and BAs accumulate in the body. Knowing the concentration of BAs is essential because they can affect human health and also because they can be used as freshness indicators to estimate the degree of food spoilage.

Microbial Biotechnology in Food and Health

Author : Ramesh C. Ray
Publisher : Academic Press
ISBN 13 : 0128227613
Total Pages : 308 pages
Book Rating : 4.1/5 (282 download)

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Book Synopsis Microbial Biotechnology in Food and Health by : Ramesh C. Ray

Download or read book Microbial Biotechnology in Food and Health written by Ramesh C. Ray and published by Academic Press. This book was released on 2020-09-13 with total page 308 pages. Available in PDF, EPUB and Kindle. Book excerpt: Microbial Biotechnology in Food and Health Science, volume one in the Applied Biotechnology Reviews series, offers two unique sections within the theme of genomics and bioprocessing and the bioengineering of microorganisms in the role of food science and human health. This volume provides review articles as the basis supporting biotechnological research useful to a wide scope of research initiatives. Important relevant information on genomics, proteomics and metabolomics are included as well as the emerging interdisciplinary area of synthetic biology which enables the metabolic engineering of microorganisms to produce pharmaceuticals. Applied Biotechnology Reviews is a series aimed at bringing all aspects of biotechnology as it is applied to food science – from agriculture through product processing into focus through topical volumes. Each volume will cover a relevant application approach in industrial biotechnology. Covers the latest biotechnological research articles on applications of microbes for food and health science Presents research articles to emphasize research methods and techniques useful for research outcomes Analysis detoxification properties of microorganisms in foods Includes methods of bioengineering of microbes to improve human insulin synthesis/recombinant protein

Advances in Fermented Foods and Beverages

Author : Wilhelm Holzapfel
Publisher : Elsevier
ISBN 13 : 178242024X
Total Pages : 587 pages
Book Rating : 4.7/5 (824 download)

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Book Synopsis Advances in Fermented Foods and Beverages by : Wilhelm Holzapfel

Download or read book Advances in Fermented Foods and Beverages written by Wilhelm Holzapfel and published by Elsevier. This book was released on 2014-09-20 with total page 587 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health benefits of fermented foods. Part two includes chapters on fermentation microbiology, while part three looks at ways of controlling and monitoring the quality and safety of fermented foods. Part four covers advances in fermentation technology. Finally, part five covers particular fermented food products.

Beneficial Microbes in Fermented and Functional Foods

Author : Ravishankar Rai V
Publisher : CRC Press
ISBN 13 : 1482206625
Total Pages : 604 pages
Book Rating : 4.4/5 (822 download)

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Book Synopsis Beneficial Microbes in Fermented and Functional Foods by : Ravishankar Rai V

Download or read book Beneficial Microbes in Fermented and Functional Foods written by Ravishankar Rai V and published by CRC Press. This book was released on 2014-12-17 with total page 604 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book focuses exclusively on the beneficial effects of microbes in food. The section on traditional and modern fermented foods covers the role of microbes and their diversity in fermented foods, interaction between the different microflora present in fermented food products, development of starter cultures to improve the nutritional and sensory quality of fermented foods, and factors and processes affecting the safety of various fermented foods. The second section focuses on microbes in and as functional foods: probiotics, prebiotics and synbiotics.