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.
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]
Controlling the formation of biogenic amines in fermented foods
P. RussoUltimo
2015
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.
Pubblicazioni consigliate
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
