Reprint
Biogenic Amines and Food Safety
Edited by
August 2021
210 pages
- ISBN978-3-0365-0636-4 (Hardback)
- ISBN978-3-0365-0637-1 (PDF)
This is a Reprint of the Special Issue Biogenic Amines and Food Safety that was published in
Biology & Life Sciences
Chemistry & Materials Science
Engineering
Public Health & Healthcare
Summary
Format
- Hardback
License and Copyright
© 2022 by the authors; CC BY-NC-ND license
Keywords
cocoa nibs; roasting; bioactive amines; polyphenols; volatile organic compounds; geographical areas; biogenic amines; L. plantarum; amines oxidase; Chinese rice wine; industrial fermentation; nigiri sushi; polycyclic aromatic hydrocarbons; histamine; household smoker unit; kimchi; Jeotgal; Aekjeot; Myeolchi-jeot; Myeolchi-aekjeot; biogenic amines; recommended limits; occurrence; reduction; starter cultures; biogenic amine; maesil; amino acids; soaking; fermentation; temperature; Cambodian fermented foods; microbial characteristics; biogenic amines; food quality; food safety; biogenic amines; polyphenols; histamine; microbiota; roasting; Cheonggukjang; Enterococcus faecium; tyramine; biogenic amines; fermentation temperature; fermentation duration; tyrosine decarboxylase gene (tdc); proteolysis; dry fermented sausage; casing; biogenic amines; volatile compounds; texture; low temperature; histamine; dried milkfish; hygienic quality; brine-salting; biogenic amines (BAs); fermented foods; chemometrics; multivariate (MV) statistical analysis; liquid chromatographic triple quadrupole mass spectrometric (LC-MS/MS) analysis; public health; lipid peroxidation; antioxidants; n/a